Quality Characteristics of Beef Burger as Influenced by Different Levels of Orange Peel Powder

Mahmoud, Marwa H.; Abou-Arab, Azza Anwar Kotb; Abu-Salem, Ferial M.

doi:10.3923/ajft.2017.262.270

Cited by 34 publications

(30 citation statements)

References 18 publications

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“…The higher ash, carbohydrate and fiber content in F2, F3 and F4 are due to the higher amount of these nutrients present in SPPF compared to meat. Similar results were verified after the addition of orange peel flour (5%) in bovine hamburger (Mahmoud et al, 2017). Protein, lipid and caloric contents were lower for SPPF-added hamburgers since SPPF contains lower levels of these nutrients compared to meat.…”

Section: Physicochemical Compositionsupporting

confidence: 77%

Sweet potato peel flour in hamburger: effect on physicochemical, technological and sensorial characteristics

Marconato

Hartmann

Santos

et al. 2020

Braz. J. Food Technol.

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The aim of this research was to evaluate the influence of sweet potato peel flour (SPPF) on the physicochemical, technological and sensorial characteristics of bovine hamburger. Four hamburger formulations were prepared added SPPF: F1 (0%), F2 (0.75%), F3 (1.5%) and F4 (2.25%). The flour was characterized by high levels of minerals, carbohydrate and dietary fiber, which improved the nutritional profile of the hamburger. There was an increase in moisture retention and shrinkage, as well as a reduction in fat retention and cooking yield, as the level of SPPF addition increased. The addition of flour in the product significantly reduced (p < 0.05) the values of L*, a* and b*. Similar acceptability to the standard sample was checked for the hamburger with the addition of up to 1.5% SPPF. However, all formulations had an acceptability index greater than 70%. It is concluded that SPPF is a potential ingredient to be added in bovine hamburger, improving nutritional and technological parameters and with low influence on the sensorial characteristics.

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Section: Physicochemical Compositionsupporting

confidence: 77%

Sweet potato peel flour in hamburger: effect on physicochemical, technological and sensorial characteristics

Marconato

Hartmann

Santos

et al. 2020

Braz. J. Food Technol.

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“…The highest total phenolics content was obtained at addition of dried marjoram leaves to burger, where the value was 406.29 and the lowest total phenolics content (189.14 mg/100 g) were recorded for control burger. This observation was in agreement with those reported by Mahmoud et al(2017), who reported that the addition of orange peel to burger increased the total phenol content. Therefore, the addition of marjoram to burger improved the antioxidant activity compared to control burger, where the values were 13.39, 18.98, 28.30 and 34.45 mM TE/ 100 g for RB0, RB1, RB2 and RB3, respectively (Table 5).…”

Section: Total Phenolic Content and Antioxidant Activity Of Raw Beef supporting

confidence: 94%

“…As shown in Table (7), the replacing of meat with 1.5, 2.5 and 3.5 % marjoram caused a slight decrease in the pH values of raw and cooked burgers compared with pH value of control burgers. Aleson-Carbonell et al, (2005) and Mahmoud et al,(2017) found that, the pH values of burgers fortified with different levels of lemon albedo and orange peel were lower than the control sample, these results may be due to its organic acids content such as citric and ascorbic acids. From the same table, it could be also observed that water holding capacity (WHC) of burgers increased by increasing marjoram level from 1.5 to 3.5 %.…”

Section: Physicochemical Properties Of Burgersmentioning

confidence: 95%

“…Table (6) also shows that the addition of marjoram at 3.5 % was reduced the cooking loss compared to control burger followed by concentration of 2.5 %. This enhancement in cooking loss was occurred by the addition of orange peel which is able to bind water and fat, consequently (Rinaudo, 2006;Eldemery, 2010;Mahmoud et al, (2017).Dietary fibers decreased cooking loss because of their high ability to keep moisture and fat in the matrix (Besbes et al, 2008).The percentage of shrinkage was decreased with the marjoram level and differed with the varying levels of marjoram in burgers ( Table 6). The control burger showed the highest shrinkage percent, 17.50 %, compared to 8.65, 6.25 and 3.25 % for CB1, CB2 and CB3burgers, respectively.…”

Section: Cooking Properties Of Burgersmentioning

confidence: 99%

“…Water Holding Capacity (WHC) of meat is reflected as one of the essential factors of quality characteristics to determine the chance of using this meat in inducting of meat product. It is responsible for the eating quality, cooking loss, juiciness, tenderness and thawing drip of meat (Mahmoud et al, 2017). This property is affected by two chief reasons, the muscle protein and the level of pH value.…”

Section: Physicochemical Properties Of Burgersmentioning

confidence: 99%

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Improvement of some Functional and Nutritional Characteristics of the Beef Burger Using Marjoram Herb

Badawy¹,

Ali²

2018

Journal of Food and Dairy Sciences

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Fortification of food products with herbal plants to improve their functional and nutritional properties has currently found great effort. Therefore, the present study was designed to characterize the marjoram herb and using it in preparation of beef burger to improve their functional and nutritional properties. Also, the effect of marjoram herb on the oxidative stability of prepared burgers was studied. In addition, Marjoram herb was partially substituted of beef meat by different levels (1.5, 2.5 and 3.5 %), then compared to the control. The results cleared that the marjoram herb contained high protein, ash and fibers contents, where the values were 11.2, 29.0 and 18.5 %, respectively. Moreover, Total phenolic compounds content of the marjoram herb were 19.28 mg as chlorogenic acid equivalent/g. Addition of marjoram herb to beef burger led to improve of the cooking properties such as increase of water holding capacity (WHC), decrease of cooking loss and shrinkage during cooking. In addition, reduce the cost of production of beef burger without significant differences in its sensory properties. Furthermore, marjoram improved the oxidative stability of beef burger, where the peroxide and thiobarbituric acid values of burgers stored at-18 °C for 14 days decreased with the increasing of the marjoram levels. Based on these results, we can recommend that, fortification of beef burger with marjoram herb can improve its nutritional and functional properties.

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The roles of banana peel powders to alter technological functionality, sensory and nutritional quality of chicken sausage

Zaini

Sintang

Pindi

2020

Food Science & Nutrition

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Foods like meat, which have an animal origin, are typically a great source of protein, vitamins, essential fatty acids, and minerals required by the human body for good health and wellbeing. Changes like population growth, urbanization, economic, and market expansion create a higher demand for meat products. The global per capita meat consumption (average) has risen from 20 kg in 1961 to 43 kg in 2014 (Ritchie and Roser, 2017). In tropical and subtropical areas, banana is among the most cultivated and consumed food. Data indicated that global banana output reached a record high of 114 million tonnes in 2017 with a compounded annual growth rate of 3.2% (FAO, 2017). Banana peel (BP) constitutes approximately 38% of the total weight of the banana

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Quality Characteristics of Beef Burger as Influenced by Different Levels of Orange Peel Powder

Cited by 34 publications

References 18 publications

Sweet potato peel flour in hamburger: effect on physicochemical, technological and sensorial characteristics

Sweet potato peel flour in hamburger: effect on physicochemical, technological and sensorial characteristics

Improvement of some Functional and Nutritional Characteristics of the Beef Burger Using Marjoram Herb

The roles of banana peel powders to alter technological functionality, sensory and nutritional quality of chicken sausage

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