Quality Characteristics of Gamma Irradiated Beefburger Formulated with Partial Replacement of Beef Fat with Olive Oil and Wheat Bran Fibers

Mahmoud, K.A.; Badr, Hesham M.

doi:10.4236/fns.2011.26091

Cited by 10 publications

(9 citation statements)

References 38 publications

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“…Furthermore, the cis configuration is less stable the trans configuration [35,36]. Similar results were previously observed [37,38]. Irradiating at 5 kGy decreased total amount of USFAs and increased the total amount of SFAs in beef lipids [39].…”

Section: Determination Of Fatty Acid Content In Irradiated and Non-irsupporting

confidence: 88%

Determination of Fatty Acid Content in Irradiated and Non-Irradiated Syrian Olive Oil During Storage

Al-Bachir¹,

Koudsi²

2019

J Food Chem Nanotechnol

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This study was carried out on Syrian olive oil (SOO) produced from Olea europaea L. cv Kaissy, to determine the influence of different doses of gamma irradiation treatments (0, 1, 2 and 3 kGy) and various storage periods (0, 6, 12, 24 and 36 months) on fatty acid (FA) content. As a result, the composition of FAs was determined as palmitic acid (C16:0) (13.11%); palmitoleic acid (C16:1) (0.90%); stearic acid (C18:0) (3.08%); oleic acid (C18:1) (71.37%); linoleic acid (C18:2) (10.31%) and linolenic acid (C18:3) (1.22%), in order of relative abundance. Gamma irradiation significantly increased (p<0.01) the saturated fatty acid (SFA) and decreased (p<0.01) the unsaturated fatty acids (USFA). These results indicated that the USFA/SFA ratio of the virgin olive oil was markedly decreased by irradiation at 1, 2 and 3 kGy. Long storage has a significant (p<0.05) effect in SFAs and USFAs in both irradiated and non-irradiated olive oil samples.

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Section: Determination Of Fatty Acid Content In Irradiated and Non-irsupporting

confidence: 88%

Determination of Fatty Acid Content in Irradiated and Non-Irradiated Syrian Olive Oil During Storage

Al-Bachir¹,

Koudsi²

2019

J Food Chem Nanotechnol

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“…[24] It was shown that monounsaturated-rich diet reduced the susceptibility of low density lipoprotein peroxidation and may be of therapeutic value in the treatment of hypercholestrolemia. [25,26] The USFA/SEA index of SKOO which is associated to the impact in the human health is also high (4.93) ( Table 5) which makes them the most suitable edible oils for mass consumption.…”

Section: Fatty Acid Composition Profile Of Syrian Kaissy CV Olive Oimentioning

confidence: 99%

Fatty acid profile of olive oil extracted from irradiated and non-irradiated olive fruits

Al-Bachir

Sahloul

2017

International Journal of Food Properties

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Syrian Kaissy cv olive fruit (SKOF) was irradiated (0, 1, 2, and 3 kGy). Oils were extracted from irradiated and un-irradiated olive fruits. Fatty acid profiles of Syrian Kaissy cv olive oil (SKOO) were measured by gas chromatography immediately after irradiation and after 6, 12, 24, and 36 months of storage. Results of the study showed that composition of fatty acids of SKOO were determined as palmitic (C16:0) (14.69%), palmitoleic acid (C16:1) (1.18%), stearic (C18:0) (2.19), oleic (C18:1) (68.94%), linoleic (C18:2) (12.22%), and linolenic acid (C18:3) (0.79%). The fatty acid composition of SKOO contains a healthy mixture of all the types of saturated mono-unsaturated and polyunsaturated fatty acids. The data showed an increase (p < 0.05) in the percentage of the total saturated fatty acids and decrease (p < 0.05) in the percentage of the total unsaturated fatty acids of SKOO during storage. In general, there were no significant (p > 0.05) differences in fatty acids compositions of both oils extracted from irradiated and un-irradiated SKOF.ARTICLE HISTORY

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“…This is because most consumers would like to avoid the risks of fat-related diseases including cardiovascular disease, diabetes, obesity, hypertension and some cancers (Singh et al 2011). Reductions in harmful ingredients such as animal fat, salt and phosphates have been investigated for the manufacture of low-fat meat products (Mahmoud and Badr 2011). Hydrocolloids such as carrageenan, konjac and locust bean gum have contributed as fat replacers because of their very low caloric content, inexpensive cost and versatile applications, as they can be added directly or prepared as fat analogues (Choi et al 2008).…”

Section: Introductionmentioning

confidence: 99%

Production and storage stability of formulated chicken nuggets using konjac flour and shiitake mushrooms

Akesowan

2016

J Food Sci Technol

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Formulated chicken nuggets which are low in fat and, high in dietary fiber and free from phosphate were developed by adding various levels of a konjac flour/xanthan gum (KF/XG) (3:1) mixture (0.2-1.5 %, w/w) and shiitake powder (SP) (1-4 %, w/w). A central composite rotatable design was used to investigate the influence of variables on the physical and sensory properties of nuggets and to optimize the formulated nugget formulation. The addition of the KF/XG mixture and SP was effective in improving nugget firmness and increasing hedonic scores for color, taste, flavor and overall acceptability. The nugget became darker with more SP was added. Optimal nuggets with 0.39 % KF/XG mixture and 1.84 % SP had reduced fat, higher dietary fiber and amino acids. After frozen (-18 ± 2°C) storage, optimal formulated nuggets showed slower decreased in moisture, hardness and chewiness compared to standard nuggets. Konjac flour and SP also lowered lipid oxidation in frozen formulated nuggets. A slight change in sensory score was observed in both nuggets were microbiologically safe after frozen storage for 75 days.

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Quality Characteristics of Gamma Irradiated Beefburger Formulated with Partial Replacement of Beef Fat with Olive Oil and Wheat Bran Fibers

Abstract: ABSTRACT

Cited by 10 publications

References 38 publications

Determination of Fatty Acid Content in Irradiated and Non-Irradiated Syrian Olive Oil During Storage

Determination of Fatty Acid Content in Irradiated and Non-Irradiated Syrian Olive Oil During Storage

Fatty acid profile of olive oil extracted from irradiated and non-irradiated olive fruits

Production and storage stability of formulated chicken nuggets using konjac flour and shiitake mushrooms

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