Storage of beef burgers containing fructooligosaccharides as fat replacer and potassium chloride as replacing sodium chloride

Sousa, Antonia Mayara Brilhante de; Alves, Renata de Araújo; Madeira, David Samuel Silva; Santos, Ronária Moura; Pereira, Ana Lúcia Fernandes; Lemos, Tatiana de Oliveira; Abreu, Virgínia Kelly Gonçalves

doi:10.1007/s13197-020-04354-0

Cited by 19 publications

(11 citation statements)

References 35 publications

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“… Akarpat, Turhan & Ustun (2008) also reported that increase in TBARS during storage in beef patties. de Sousa et al (2020) reported similar results: TBARS increased in beef burgers enriched with PUFAs during storage in the refrigerator.…”

Section: Discussionsupporting

confidence: 56%

Supplementation of PUFA extracted from microalgae for the development of chicken patties

Dr,

Zaman,

Farooq

et al. 2023

PeerJ

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In recent years, there has been a growing interest in development of a diverse range of foods that are enriched with omega-3 fatty acids. It is widely recognized that through dietary interventions, the lipid fraction of food can be modified to enhance its nutritional content. This study is aimed to develop chicken patties enriched with poly unstaurated fatty acids (PUFAs) extracted from microalgae aurintricarboxylic acid (ATA) concentration of 0% (T0), 1% (T1), 2% (T2), and 3% (T3). All treatments were stored at −18 °C for one month and analysed at an interval of 0, 10, 20, and 30 days to assess the effect of PUFAs supplementation on physicochemical, oxidative, microbiological and organoleptic properties of chicken patties. The results revealed that moisture content was significantly increased during the storage; the maximum moisture was observed in T0 (67.25% ± 0.03) on day 0, while the minimun was found in T3 (64.69% ± 0.04) on day 30. Supplemenatation of PUFAs in chicken patties significantly enhanced the fat content of the product the highest fat content was observed for T3 (9.7% ± 0.06. An increase in PUFAs concentration led to a significant increase in thiobarbituric acid reactive substances (TBARS). TBARS were increased from 1.22 ± 0.43 at 0 days to 1.48 ± 0.39 at 30 days of storage. The PUFAs incorporation negatively effected sensory acceptance of the product ranging from (8.41 ± 0.17 to 7.28 ± 0.12). However, the sensory scores were in acceptable range for supplemented patties as compared to control sample. Treatment T3 depicted the highest nutritional content. The sensory and physiochemical analysis of supplemented patties suggested that PUFAs extracted from microalgae can be used as a functional ingredient in the preparation various meat products particularly chicken meta patties. However, antioxidants should be added to to prevent lipid oxidation in the product.

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Section: Discussionsupporting

confidence: 56%

Supplementation of PUFA extracted from microalgae for the development of chicken patties

Dr,

Zaman,

Farooq

et al. 2023

PeerJ

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“…TBARs content was determined according to the method of de Sousa et al (2020) with some modifications. Firstly, solution A (TBA solution) was prepared as follows: 0.2 g of 2-thiobarbituric acid was replaced in a volumetric flask and adjusted the volume to 100 mL with 1-butanol.…”

Section: Methodsmentioning

confidence: 99%

Inhibitory effect of acylated anthocyanins on heterocyclic amines in grilled chicken breast patty and its mechanism

Teng

Deng

et al. 2022

Current Research in Food Science

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“…In a study by (Bis-Souza et al, 2020b), the addition of fructooligosaccharides was evaluated in low-fat Spanish salchichón (dry-cured sausage), which resulted in a 29% reduction in fat content with no significant differences in the physicochemical and sensory characteristics. It has also been reported that this type of fiber improves the texture and water-holding capacity of meat products (de Sousa et al, 2020). Inulin is a natural oligosaccharide that possesses a high dietary fiber content and prebiotic properties, which have been examined for the technological and quality parameters of low-fat products, showing excellent results, including decreased cooking loss and improved emulsion stability (Keenan et al, 2014).…”

Section: Incorporating Natural Antioxidantsmentioning

confidence: 99%

Strategies for Healthier Meat Foods: An Overview

Espinales,

Baldeón,

Bravo

et al. 2024

Prev. Nutr. Food Sci.

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Functional food products remain the focus of current market trends toward healthier nutrition. The consumption of meat-based functional foods has been a topic of interest in food innovation since some of these products generate controversy due to their possible adverse effects on health. However, studies have demonstrated that meat-based functional products are considered an opportunity to improve the nutritional profile of meat products through the addition of biologically valuable components and to meet the specific needs of consumers. In this sense, some strategies and techniques are applied for processing and developing functional meat products, such as modifying carcass composition through feeding, reformulating meat products, and processing conditions. This review focuses on presenting developed and evaluated strategies that allow the production of healthy and functional meat foods, which application has successfully achieved the sensory, nutritional, and technological parameters mainly affected by such application.

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Storage of beef burgers containing fructooligosaccharides as fat replacer and potassium chloride as replacing sodium chloride

Cited by 19 publications

References 35 publications

Supplementation of PUFA extracted from microalgae for the development of chicken patties

Supplementation of PUFA extracted from microalgae for the development of chicken patties

Inhibitory effect of acylated anthocyanins on heterocyclic amines in grilled chicken breast patty and its mechanism

Strategies for Healthier Meat Foods: An Overview

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