Replacement of meat by spinach on physicochemical and nutritional properties of chicken burgers

Abstract

This study describes the replacement of meat by spinach on physicochemical and nutritional properties of chicken burgers. Three batches of chicken burgers were manufactured: control (burgers prepared with 100% of chicken meat), E10 (burgers manufactured with 10% of spinach and 90% of chicken meat), and E30 (burgers prepared with 30% of spinach and 70% of chicken meat). The replacement of meat by spinach significantly affected the color parameters, decreasing L*, a*, and b* values with the increasing of spinach amount addition. Burgers manufactured with 30% of spinach presented the lowest fat (5.76%), energy (146.75 Kcal/100 g), and NaCl (0.87%) contents. On the contrary, dietary fiber increased with the spinach amount added, showing the highest values in burgers from E30 group (4.27%).Regarding fatty acid profile, the highest values of PUFA were found in E30 samples, whereas the highest values of MUFA were found in E10 samples. Practical applications A significant improvement in the nutritional quality of chicken burgers formulated with spinach addition was achieved. Therefore, the inclusion in the market of a meat product that traditionally has an image of highly caloric and with high amounts of fat totally reformulated and nutritionally improved opens the possibility for meat industries to reduce costs and manufacture products with better nutritional quality. Concerning to fatty acid profile and nutritional indices, burgers manufactured with spinach presented levels closer to the recommendation of healthier products.

Effect of partial replacement of meat by carrot on physicochemical properties and fatty acid profile of fresh turkey sausages: a chemometric approach

“…We observed lower (P < 0.05) lipid content for fresh turkey sausages prepared with 20% and 30% carrot (5.42 and 5.26 g/100 g, respectively) when compared with control sausages (7.53 g/100 g). This outcome agrees with the findings of Carvalho et al, 5 in which the incorporation of spinach reduced the amount of lipid in chicken burgers. The reduction in fat content is attributable to the low amount of fat incorporated in the vegetables (i.e., carrot) and the elimination of the added turkey fat, resulting in lower fat values.…”

“…3,4 In this regard, the conversion of vegetables into ingredients, for their later incorporation in meat product formulations, could be a good strategy to enhance the quality and image of processed meat. 1,5 Carrot (Daucus carota L.) is a vegetable appreciated for its orange root. It is part of a group of foods widely used for their nutritional value, health benefits, and technological properties, 6 and it is a rich source of vitamin A (beta carotene) and dietary fiber.…”

Physicochemical and technological properties of beef burger as influenced by the addition of pea fibre

“…According to the researchers, these results may be explained by the water-and fatholding capacity of the sugarcane fibre. The results obtained by Carvalho et al (2019) regarding the physicochemical proprieties of chicken burgers partially substituted with spinach, demonstrated that the substitution of the meat with spinach significantly affected the colour parameters, decreasing the values of L*, a* and b* as spinach addition was increased. Kehlet et al (2017) increased the aroma, texture and grainy flavour of meatballs by the addition of rye bran.…”

“…The results obtained by Carvalho et al . () regarding the physicochemical proprieties of chicken burgers partially substituted with spinach, demonstrated that the substitution of the meat with spinach significantly affected the colour parameters, decreasing the values of L *, a * and b * as spinach addition was increased. Kehlet et al .…”

Antioxidant active packaging systems to extend the shelf life of sliced cooked ham

“…Food trends have their origin in the new needs of consumers related to nutrition and concern for health ( Carvalho et al., 2019 ). Thus, consumers demand natural products, which limits the industry in their use of synthetic additives in foods ( Pateiro et al., 2018a , Lorenzo et al., 2018 ).…”