Quality evaluation of low fat bologna-type meat product with a nutritional profile designed for the elderly

Reyes-Padilla, Elizabeth; Valenzuela‐Melendres, Martín; Camou, Juan Pedro; Sebranek, Joseph G.; Alemán-Mateo, Heliodoro; Dávila-Ramírez, J. L.; Cumplido-Barbeitia, Germán; González‐Ríos, Humberto

doi:10.1016/j.meatsci.2017.09.007

Cited by 18 publications

(13 citation statements)

References 65 publications

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“…Low‐fat meat products play very important role due to their health benefits and beneficial for all ages because of its nutritional and therapeutic value (Reyes‐Padilla et al., 2018). In recent era, foods that are low in fats and being in the daily meal of people have captured too much attention.…”

Section: Introductionmentioning

confidence: 99%

Utilization of wheat germ oil and wheat bran fiber as fat replacer for the development of low‐fat beef patties

Khalid

Sohaib

Nadeem

et al. 2021

Food Science & Nutrition

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The present study was aimed to evaluate the effects of wheat germ oil and wheat bran fiber as fat replacers on quality and stability of low‐fat beef patties. Total five treatments were prepared by employing wheat germ oil (WGO) and wheat bran fiber (WBF). WBF was used at fixed amount of 3% in all treatments except control in conjunction with varying WGO concentrations as follows: 1.5%, 3%, and 4.5%. Prepared raw and cooked beef patties were stored at 4°C, and further analyses were carried out up to 21 days of storage period with intermittent evaluation interval of 7 days. Higher values of TBARS, peroxide, and cholesterol were observed in raw and cooked beef patties in control, whereas minimum values were found in treatment of beef patties prepared with WGO 4.5% + WBF 3%. The physicochemical parameters were observed by pH and hunter color values. pH was higher in cooked patties as compared to beef patties and showed increases with increase in WGO concentration and storage intervals. The sensorial attributes were observed which included different parameters, such as appearance, texture, taste, odor, and overall acceptability. Higher score was given by the panelists to control for both raw and cooked beef patties; however, minimum score for all sensory properties was found in group treated with WGO 4.5% + WBF 3% within acceptable limit. In nutshell, raw and cooked beef patties treated with WGO 4.5% plus WBF 3% showed better quality, stability, and reduced cholesterol content.

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Section: Introductionmentioning

confidence: 99%

Utilization of wheat germ oil and wheat bran fiber as fat replacer for the development of low‐fat beef patties

Khalid

Sohaib

Nadeem

et al. 2021

Food Science & Nutrition

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“…Por el contrario, el efecto de la CD sobre la disminución del color puede ser atribuido al color oscuro propio del fruto; este comportamiento es similar a lo reportado por Reyes-Padilla et al (2018), donde la incorporación de 5 % CD en bolonia generó los valores L*, a* y b* más bajos. De igual manera, Nuñez de Gonzalez et al (2008), reportaron una disminución en los valores L*, a* y b* en carne de bovino cuando la cantidad de CD en la formulación se incrementó de 2.5 % a 5 %.…”

Section: Color Instrumentalunclassified

Uso de un diseño de mezclas para el desarrollo de hamburguesas de carne de bovino, con un perfil nutricional mejorado con harina de linaza, pulpa de mango y ciruela deshidratada

Valenzuela¹,

Montalvo-Navarro

Cumplido-Barbeitia³

et al. 2022

BIOTECNIA

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Se estudiaron los efectos de harina de linaza (HL), pulpa de mango (PM) y ciruela deshidratada (CD) sobre la calidad fisicoquímica y sensorial de hamburguesas res, y se optimizó su incorporación para crear un producto con mejor perfil nutricional sin demérito en su calidad, usando para ello un diseño de mezclas. Se evaluó el color instrumental (L*, a*, b*), pH, rendimiento de cocción (RC), reducción de diámetro (RD) y análisis de perfil de textura (APT). Además, se evaluaron las propiedades sensoriales de sabor, textura y jugosidad. La adición de HL y PM aumentó el color (p < 0.05), mientras que la CD lo disminuyó. El pH disminuyó por la adición de PM o CD, y el RC aumentó por la adición de HL y CD. La incorporación de PM o CD incrementó el APT, mientras que la HL tuvo un efecto contrario. La incorporación de PM y CD aumentaron los atributos sensoriales. La fórmula óptima desarrollada incluyó 6 % HL, 10.5 % PM y 3.5 % CD, y tuvo mayor contenido de ácidos grasos polinsaturados, principalmente omega-3. Las hamburguesas de res adicionadas con HL, PM y CD puede ser una alternativa de alimentación para aquellos consumidores preocupados por su salud.

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“…Regardless of the beef texture, chewing duration before swallowing was longer, and bolus residual strength was greater for older compared to younger adults. Although there have been several studies developing meat products for the elderly [33][34][35][36], there is still insufficient information on a wide range of meat products that are easy to eat and consequently increase protein consumption in older people. These overall difficulties with texture, drives older consumers to consider more softer textures in their food choices and avoid eating meat.…”

Section: Qma Studymentioning

confidence: 99%

Exploring Meal and Snacking Behaviour of Older Adults in Australia and China

Mena

Ashman

Dunshea

et al. 2020

Foods

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Sensory perception and food preferences change as we age. This paper encompassed two studies with the aim being to investigate meal and snacking behaviour of older adults towards food, especially meat products, and understand the desirable characteristics of those products. A qualitative multivariate analysis (QMA) focus group with Australian and Chinese older (60–81 years old) adults was conducted. A conjoint concept database was used to determine older consumers’ wants and needs for food in Australia and China. The QMA suggested that Australian consumers are not eating a proper breakfast or dinner but are ‘snacking’ throughout the day. In contrast, Chinese consumers are eating three regular meals through the day and occasionally snacks. For both groups, texture and flavour were key drivers for food choice. Difficulty in eating meat products was evident, e.g., beef jerky was found too dry and hard. Older consumers in China and Australia differed in responses to the four food categories investigated in terms of product traits and segmentation. Both the conjoint analysis and QMA showed that demographics have an impact on consumer preferences towards food. This research suggested that there is an opportunity to create ready-to-eat, nutrient dense products to enhance the wellness of older consumers.

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Quality evaluation of low fat bologna-type meat product with a nutritional profile designed for the elderly

Cited by 18 publications

References 65 publications

Utilization of wheat germ oil and wheat bran fiber as fat replacer for the development of low‐fat beef patties

Utilization of wheat germ oil and wheat bran fiber as fat replacer for the development of low‐fat beef patties

Uso de un diseño de mezclas para el desarrollo de hamburguesas de carne de bovino, con un perfil nutricional mejorado con harina de linaza, pulpa de mango y ciruela deshidratada

Exploring Meal and Snacking Behaviour of Older Adults in Australia and China

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