Raspberry Extract as a Strategy to Improve the Oxidative Stability of Pork Burgers Enriched with Omega-3 Fatty Acids

Oliveira, Adrieni Santos de; Santos, Bibiana Alves dos; Farias, Carla A. A.; Correa, Leticia Pereira; Cordeiro, Madison Willy Silva; Pinton, Mariana Basso; Barcia, Milene Teixeira; Wagner, Róger; Cichoski, Alexandre José; Barin, Juliano Smanioto; Lorenzo, José M.; Nieto, Gema; Campagnol, Paulo Cezar Bastianello

doi:10.3390/foods12081631

Cited by 6 publications

(2 citation statements)

References 47 publications

(58 reference statements)

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Low TBARS values in meat products are often associated with practices that limit oxidation such as using antioxidants or specific processing methods, a finding that is consistent with the existing literature [ 27 , 28 ]. Additionally, a study by Pietrasik et al [ 29 ] examined the functionality and sensory properties of beef burgers containing pea starch and fiber as wheat crumb replacers.…”

Section: Resultssupporting

confidence: 88%

Pea Protein Isolate as a Meat Substitute in Canned Pork Pâté: Nutritional, Technological, Oxidative, and Sensory Properties

Trindade,

Santos,

Hollweg

et al. 2023

Foods

Self Cite

View full text Add to dashboard Cite

This study investigated the feasibility of replacing pork meat with pea protein isolate in canned pâtés at proportions ranging from 12.5% to 50%. The results indicated that protein reformulation did not significantly impact the protein content and lipid oxidation of the pâtés. Reformulated products exhibited a decrease in a∗ values and an increase in b∗ values. These color changes were also sensorially identified in the Check-All-That-Apply (CATA) test, where the reformulated pâtés were associated with attributes such as ‘yellow color’ and ‘unpleasant color’, which were inversely related to product acceptance. The protein reformulation reduced the hardness, gumminess, and chewiness parameters of the pâtés. These textural changes were positively reflected in the CATA test, where the reformulated products were characterized by attributes like ‘soft texture’, ‘pleasant texture’, and ‘good spreadability’, which strongly correlated with higher consumer acceptance. Notably, pâtés with 37.5% and 50% substitutions of pork meat with pea protein showed acceptability levels comparable to the control, and those with up to a 25% substitution exhibited superior sensory acceptability. However, the color alteration suggests the need for future optimization, such as using natural colorants. In summary, the results of this study not only validate the feasibility of replacing pork meat with pea protein in pâtés but also offer valuable insights for future investigations to develop more innovative and sustainable meat products.

show abstract

Section: Resultssupporting

confidence: 88%

Pea Protein Isolate as a Meat Substitute in Canned Pork Pâté: Nutritional, Technological, Oxidative, and Sensory Properties

Trindade,

Santos,

Hollweg

et al. 2023

Foods

Self Cite

View full text Add to dashboard Cite

show abstract

“…Psyllium fiber also has a prebiotic effect that can reduce the risk of certain digestive disorders [ 5 ]. However, incorporating these compounds into meat products is not without challenges, including issues of oxidative stability and sensory quality [ 6 , 7 , 8 ].…”

Section: Introductionmentioning

confidence: 99%

Replacing Animal Fat with Gels of Psyllium Fiber and Combined Linseed Oil–Psyllium Fiber in Salamis: Impacts on Technological, Nutritional, Oxidative, and Sensory Properties

Jovanovichs

Pinton

Correa

et al. 2023

Foods

Self Cite

View full text Add to dashboard Cite

This study produced two gels: one solely using psyllium fiber (GP) and another combining this fiber with linseed oil (GL+P). Both gels replaced 15% and 30% of the animal fat content of salamis. The objective was to evaluate the impact of this lipid reformulation on the technological, nutritional, oxidative, and sensory properties of the salamis. The lipid reformulation did not alter the evolution of pH and lactic acid bacteria during processing. The addition of GL+P did not interfere with the product’s drying process. However, replacing 30% of animal fat with the GP resulted in greater weight loss and a lower final Aw value. The lipid reformulation minimally affected the color of the salamis but significantly enhanced their nutritional profile. This improvement was marked by a decrease in fat content and an increase in protein. Specifically, in the samples with GL+P, there was a rise in linolenic acid content and a reduction in the n-6/n-3 PUFA ratio. Adding GP did not affect the salamis’ oxidative stability and sensory profile. However, substituting 30% of the animal fat with GL+P increased the TBARS values, and volatile compounds derived from lipid oxidation hampered the products’ sensory profiles. A reduction in these negative effects was observed when replacing 15% of the fat with GL+P, suggesting this to be the ideal dosage for balancing the nutritional benefits with maintaining the product’s oxidative stability.

show abstract

Elevating meat products: Unleashing novel gel techniques for enhancing lipid profiles

et al. 2023

View full text Add to dashboard Cite

Raspberry Extract as a Strategy to Improve the Oxidative Stability of Pork Burgers Enriched with Omega-3 Fatty Acids

Cited by 6 publications

References 47 publications

Pea Protein Isolate as a Meat Substitute in Canned Pork Pâté: Nutritional, Technological, Oxidative, and Sensory Properties

Pea Protein Isolate as a Meat Substitute in Canned Pork Pâté: Nutritional, Technological, Oxidative, and Sensory Properties

Replacing Animal Fat with Gels of Psyllium Fiber and Combined Linseed Oil–Psyllium Fiber in Salamis: Impacts on Technological, Nutritional, Oxidative, and Sensory Properties

Elevating meat products: Unleashing novel gel techniques for enhancing lipid profiles

Contact Info

Product

Resources

About