Quality evaluation of beef patties formulated with bambara groundnut (Vigna subterranean L.) seed flour

Alakali, J. S.; Irtwange, S. V.; Mzer, M.T.

doi:10.1016/j.meatsci.2009.12.027

Cited by 70 publications

(68 citation statements)

References 23 publications

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“…e extent of lipid oxidation was relatively high at day 0 (1.38 mg/MDA/kg of meat) in contrast to the threshold value of 1 mg/MDA/kg for perceived rancidity [29]. However, this increased considerably during frozen storage for 30 days (P < 0.01, 2.35 mg/MDA/kg of meat).…”

Section: Lipid Oxidationmentioning

confidence: 81%

Physicochemical Characteristics of Protein-Enriched Restructured Beef Steaks with Phosphates, Transglutaminase, and Elasticised Package Forming

Baugreet

Kerry

Allen

et al. 2018

Journal of Food Quality

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Restructured beef steaks were formulated by adding protein-rich ingredients (pea protein isolate (PPI), rice protein (RP), and lentil our (LF) (at 4 and 8%)), phosphate (0.2%), and two binding agents: 1% (TG) and 0.15% (TS). e e ects of their addition on the physicochemical properties of the beef steaks were investigated. Protein content of the RP8TG sample was signi cantly higher than that of the control in both the raw and cooked state. Raw LF4TS exhibited greater (P < 0.01) a * values than the control; however, after the cooking process, L * , a * , and b * values were similar for all treatments. Textural assessment showed that elevating protein level increased (P < 0.001) hardness, chewiness, cohesiveness, and gumminess in cooked restructured steaks. LF addition reduced all textural values assessed, indicating a strong plant protein e ect on texture modi cation. e commercial binder produced a better bind in combination with protein ingredients. is facilitated the production of uniformed restructured beef steaks from low-value beef muscles with acceptable quality parameters using a novel process technology.

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Section: Lipid Oxidationmentioning

confidence: 81%

Physicochemical Characteristics of Protein-Enriched Restructured Beef Steaks with Phosphates, Transglutaminase, and Elasticised Package Forming

Baugreet

Kerry

Allen

et al. 2018

Journal of Food Quality

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“…During the cooking process, gel formation and changes in the moisture and fat retention may affect the size and shape of the meat patties 21 . Alakali et al 21 reported that shrinkage in patties during heating is caused by muscle protein denaturation, water loss and melted fat drainage.…”

Section: Discussionmentioning

confidence: 99%

“…Alakali et al 21 reported that shrinkage in patties during heating is caused by muscle protein denaturation, water loss and melted fat drainage. In particular, corn flour significantly decreased the diameter reduction values.…”

Section: Discussionmentioning

confidence: 99%

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The Effects of Cereal and Legume Flours on the Quality Characteristics of Beef Patties

Kurt¹,

Kılınççeker²

2012

Kafkas Univ Vet Fak Derg

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SummaryThe effects of cereal and legume flours (wheat, barley, oat, rye, rice, corn, soy, chickpea and yellow lentil flours) on the physical, chemical, and sensory properties of beef patties were investigated. Meat patties were prepared using beef, beef back fat, and spices. Each of the flours was added to each formulation instead of beef back fat at the level of 5%. Effects of the cereal and legume flours (CLFs) on pH, proximate composition, cooking yield, diameter reduction, and sensory properties of beef patties were studied. The effects of CLFs on the protein and fat values of raw and cooked beef patties were found to be significant. However, CLFs increased yield, moisture, and fat retention and decreased diameter reduction values. Oat flour increased moisture retention, odour, texture, flavour and overall acceptability values of the cooked beef patties the best. Among the legume flours, chickpea flour had higher performance on the sensorial properties of beef patties. However, yellow lentil flour decreased sensory scores significantly. Keywords: Beef, Beef patties, Cereal, Legume, Patty Tahıl ve Baklagil Unlarının Sığır Eti Köftelerinin Kalite Özellikleri Üzerindeki Etkileri ÖzetTahıl ve baklagil unlarının (buğday, arpa, yulaf, çavdar, pirinç, mısır, soya, nohut ve sarı mercimek) sığır eti köftelerinin, fiziksel, kimyasal ve duyusal özellikleri üzerindeki etkileri araştırılmıştır. Et köfteleri, sığır eti, sığır kabuk yağı ve baharat kullanılarak hazırlanmıştır. Her bir formülasyonda, farklı unlar %5 oranında sığır kabuk yağı yerine kullanılmıştır. Tahıl ve baklagil unlarının sığır eti köftelerinin, pH, nem, yağ, protein, pişirme verimi, çap küçülmesi ve duyusal özellikleri üzerindeki etkileri araştırılmıştır. Tahıl ve baklagil unlarının, ham ve pişmiş sığır eti köftelerinin protein ve yağ değerleri üzerindeki etkileri önemli bulunmuştur. Bununla birlikte, tahıl ve baklagil unları, köftelerin, pişirme verimini, nem değerlerini ve yağ tutma değerlerini artırırken, çap küçülmesi değerlerini azaltmıştır. Unlar arasında yulaf unu, nem tutma değerlerini, koku, tekstür, lezzet ve genel kabul edilebilirlik değerlerini en fazla artıran un olmuştur. Sığır eti köftelerinin duyusal özellikleri üzerinde nohut ununun performansı, diğer baklagil unlarına kıyasla daha yüksek bulunmuştur. Bununla birlikte, sarı mercimek unu duyusal skorları önemli derecede düşürmüştür.

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“…Similarly, Turhan et al (2005) found a significant decrease of the fat content in beef burger fortified with hazelnut pellicle. On the contrary, Alakali et al (2010) and ElNashi et al (2015) reported no significant changes in fat contents in beef patties and beef sausage when adding Bambara groundnut seed flour and pomegranate peels, respectively. Moreover, all LCP treatments caused a significant (p < 0.05) increase in ash and carbohydrates contents, while BHT/BHA treatment exhibited no effect.…”

Section: Physico-chemical Properties Of Raw Powdermentioning

confidence: 96%

Effect of Lentil (Lens culinaris) Coat Powder Addition on Lipid Oxidation and Quality Characteristics of Beef Burgers Stored at 4ºC

El-Samahy

Embaby

Mokhtar

et al. 2016

SCUJ

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The effects of three concentrations (1, 2 and 3%) of lentil coat powder (LCP) on physicochemical properties, lipid stability and sensory characteristics of beef burgers were investigated after 0, 3, 6, 9 and 12 days of cold storage at 4 ± 1ºC. Burgers containing LCP had lower levels of moisture, protein, fat and pH, but they had higher levels of ash, carbohydrates, total phenolic compounds (TPC), antioxidant activity and water holding capacity (WHC) when compared with the control and BHT/BHA samples. Also, the addition of LCP retarded lipid oxidation by decreasing of TBARS values that improved the oxidative stability of burger samples. The efficiency of LCP to retard lipid oxidation was concentration-dependent. Moreover, LCP decreased L*, a* and b* values of beef burgers. Lentil coat powder improved sensory characteristics during the cold storage, and the samples containing (1% and 2%) levels of LCP had the best quality.

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Quality evaluation of beef patties formulated with bambara groundnut (Vigna subterranean L.) seed flour

Cited by 70 publications

References 23 publications

Physicochemical Characteristics of Protein-Enriched Restructured Beef Steaks with Phosphates, Transglutaminase, and Elasticised Package Forming

Physicochemical Characteristics of Protein-Enriched Restructured Beef Steaks with Phosphates, Transglutaminase, and Elasticised Package Forming

The Effects of Cereal and Legume Flours on the Quality Characteristics of Beef Patties

Effect of Lentil (Lens culinaris) Coat Powder Addition on Lipid Oxidation and Quality Characteristics of Beef Burgers Stored at 4ºC

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