Replacement meat by commercial flours on physicochemical and sensory properties of low-fat lamb burgers

Felix, Tamires Marcelino da Silva; Carvalho, Francisco Allan Leandro de; Ramos, Ery Jonhons Nascimento; Ferreira, Bernardo José Marques; Rodrigues, Rafael Torres de Souza; Queiróz, Mário Adriano Ávila

doi:10.33448/rsd-v10i14.21792

Cited by 3 publications

(2 citation statements)

References 17 publications

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“…da Silva Felix et al. ( 2021 ) found an improvement in lightness and a reduction in redness in lamb patties with the inclusion of cassava flour. The b * values of mutton patties decreased with the inclusion of BGN flours, ranging from 18.38 to 15.49.…”

Section: Resultsmentioning

confidence: 99%

Effect of partial mutton meat substitution with Bambara groundnut (Vigna subterranea (L.) Verdc.) flour on physicochemical properties, lipid oxidation, and sensory acceptability of low‐fat patties

Ramatsetse,

Ramashia,

Mashau

2024

Food Science & Nutrition

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Health concerns regarding fat consumption, as well as shifts in customer preference, have prompted substantial studies into low‐fat products. This study examined the nutritional, color, functional, and antioxidant properties of Bambara groundnut (BGN) flour varieties (cream, brown, and red‐coated) grains as well as their influence on the physicochemical properties, lipid oxidation, and sensory acceptability of low‐fat mutton patties. The patties were formulated with 2.5%, 5%, 7.5%, and 10% of BGN flour for each variety, and 100% mutton patties were used as a control. The BGN flours showed significant (p < .05) differences in their nutritional composition (except for ash content), color, functional (excluding emulsion stability), and antioxidant properties. The increase in the percentage of substitution of BGN flours significantly increased the fiber (0.00% to 0.79%), ash (1.16% to 1.99%), and carbohydrates (2.14% to 1.99%) contents of the formulated mutton patties. However, moisture and protein contents decreased. The cooking yield of the formulated patties significantly increased with the increase in the percentage substitution of BGN flours (2.5%–10%), with values ranging from 76.39% to 86.80%, but the diameter reduction was limited. The increase in the inclusion of BGN flours significantly increased the lightness, hue angle, color difference, and whiteness of patties. Nevertheless, the redness, yellowness, chroma, and yellowness index of the patties decreased. The hardness and resilience of formulated patties significantly increased, with values varying from 16.41 to 17.66 N, and from 0.35 to 0.48 J/J, respectively, whereas the springiness, cohesiveness, and chewiness decreased. The lipid oxidation of formulated mutton patties significantly increased from Days 7 to 21, but was still less than that of the control sample within storage days. The sensory properties of formulated patties were not significantly different from the control sample and were above the acceptable score of five. All BGN varieties had positive effects on the mutton patties, more especially red, followed by brown, and cream, respectively. The inclusion of a 10% red BGN flour variety is highly recommended due to its significant impact on mutton patties. Nevertheless, different types of BGN varieties can each be used as additives in mutton patties without having detrimental effects on the quality parameters of the patties.

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Section: Resultsmentioning

confidence: 99%

Effect of partial mutton meat substitution with Bambara groundnut (Vigna subterranea (L.) Verdc.) flour on physicochemical properties, lipid oxidation, and sensory acceptability of low‐fat patties

Ramatsetse,

Ramashia,

Mashau

2024

Food Science & Nutrition

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“…Oat flour was used as a substitute for fat in the manufacture of beef burgers [8]. Oat flour was also used in the manufacture of beef patties [9]. and the use of chia flour in the manufacture of meat pies [10].…”

Section: Introductionmentioning

confidence: 99%

Use of Vegetable Fibers as a Substitute for Animal Fats in the Manufacture of Burgers and the Study of its Qualitative Characteristics

Saber,

Mohammed,

Ayed

2023

IOP Conf. Ser.: Earth Environ. Sci.

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There is a relationship between the quantity and quality of fat consumed and common diseases such as heart disease, atherosclerosis and obesity. Therefore, the consumer’s interest in foods that contain a low percentage of fat, especially meat products, has increased. Therefore, the study aimed to know the effect of molecular substitution of some vegetable sources, namely oat flour and chia flour, instead of beef fat. To manufacture a low-fat, low-calorie burger and to compare the factory burger with the commercial burger available in the market. The beef burger had been manufactured from 80 % veal annotation and 20 % beef fat, which is the control burger. The fat was replaced with oat flour by 50 % and chia flour by 50 % for the beef burger. The study also included identifying the characteristics of the beef burger in terms of chemical composition, physical characteristics, and sensory characteristics. They were stored by freezing at a temperature of (-18 ± 2 C) during the storage period for 60 days, and their characteristics were monitored during the storage period by (1, 30, and 60) days. The results also showed a clear and remarkable improvement for all the technological characteristics under study. Therefore, the study recommends the use of oatmeal and chia flour as a substitute for beef fat in the manufacture of burgers.

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Effect of Molecular Substitution of Oats and Chia Powder for Animal Fats on Chemical Indicators and Physical Properties in the Manufacture of Freeze-Preserved Beef Burgers

Al-Salam,

Mohammed,

Ayed

2024

Tikrit Journal for Agricultural Sciences

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The study aimed to find out the effect of molecular substitution of some vegetable sources, namely oatmeal and chia, instead of animal fat, on the manufacture and preservation of low-fat burger patties stored by freezing at a temperature of (-18 ± 2 C) during the storage period for a period of (60) days and follow-up of their characteristics during the storage period by (1, 30, 60) days during which the chemical characteristics were monitored, which included (pH, peroxide number, and percentage of free fatty acids), as well as follow-up on the qualitative characteristics, and compared the factory burger with the commercial one Available in the markets. The burger was made from 80% lean veal and 20% beef fat, which is the standard treatment. The fat was replaced with 50% oatmeal and 50% chia powder for the manufacture of the beef burger. It was also observed a significant decrease in the peroxide values and the percentage of free fatty acids for the replacement treatments compared to the control treatment and the commercial Berger treatment. The results indicated that the percentage of water retention ability, cooking yield, and the percentage of weight loss during cooking increased in the replacement treatments compared to the control treatment. The results also showed a clear and remarkable improvement for all the technological characteristics under study. Therefore, the study recommends the use of oatmeal and chia powder as a substitute for animal fats in the manufacture of burgers.

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Replacement meat by commercial flours on physicochemical and sensory properties of low-fat lamb burgers

Cited by 3 publications

References 17 publications

Effect of partial mutton meat substitution with Bambara groundnut (Vigna subterranea (L.) Verdc.) flour on physicochemical properties, lipid oxidation, and sensory acceptability of low‐fat patties

Effect of partial mutton meat substitution with Bambara groundnut (Vigna subterranea (L.) Verdc.) flour on physicochemical properties, lipid oxidation, and sensory acceptability of low‐fat patties

Use of Vegetable Fibers as a Substitute for Animal Fats in the Manufacture of Burgers and the Study of its Qualitative Characteristics

Effect of Molecular Substitution of Oats and Chia Powder for Animal Fats on Chemical Indicators and Physical Properties in the Manufacture of Freeze-Preserved Beef Burgers

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