The addition of golden flaxseed flour (<i>Linum usitatissimum</i> L.) in chicken burger: Effects on technological, sensory, and nutritional aspects

Cócaro, Elaine Souza; Laurindo, Laise Freitas; Alcântara, Marcela de; Martins, Inayara Beatriz Araújo; Benevenuto, Augusto Aloísio; Deliza, Rosires

doi:10.1177/1082013219871410

Cited by 16 publications

(7 citation statements)

References 31 publications

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“…Formulation NA3 presented the lowest cooking yield compared to the other formulations (Table 4). However, all formulations had yields above 80%, as observed by Huber (2012) for chicken burger patties with the addition of plant fibers as a fat substitute and Cócaro et al (2019) for chicken burger patties with and without the addition of flaxseed meal, indicating that the yield values are within the expected range for this type of product. The formulations showed no difference (p>0.05) regarding shrinkage (Table 4).…”

Section: Formulationssupporting

confidence: 61%

Elaboration and evaluation of chicken burger patty added with oregano extract as a natural antioxidant

Araújo

Savoldi

Mendonça

et al. 2022

Semina: Ciênc. Agrár.

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This study aimed to evaluate chicken burger patties added with oregano extract as a natural antioxidant. A hydroalcoholic extract of dehydrated oregano was prepared. The lyophilized extract was evaluated for antioxidant activity by the Folin-Ciocalteu, DPPH, FRAP, and ABTS methods. Chicken burger patty formulations were prepared with the addition of lyophilized oregano extract at different concentrations: 0.00% (control formulation - C), 0.25% (NA1), 0.50% (NA2), 0.75% (NA3), and a formulation with the addition of 0.25% sodium erythorbate, a synthetic antioxidant (SA). The burger patties were evaluated for pH, water activity, lipid oxidation, yield, shrinkage, color, and texture. The oregano extract showed 182.38 g GAE g−1 of reducing capacity, 2531.13 mmol Trolox g−1 for antioxidant activity by FRAP, 2.16 mmol Trolox g−1 for ABTS, and an EC50 for DPPH of 33.88 g extract g−1 DPPH. The addition of oregano extract did not change the parameters of pH, water activity, shrinkage, and texture profile of the burger patties. The burger patties added with 0.50% (NA2) and 0.75% (NA3) of oregano extract were darker, less reddish, and more yellowish than C, NA1, and SA burger patties. Formulations NA1, NA2, NA3, and SA did not differ from each other regarding lipid oxidation at 60 days of storage, but with values significantly lower than formulation C (without antioxidants). Furthermore, an increase in TBARS values was observed during the storage period for formulations C and SA, which was not observed for formulations with the addition of natural antioxidants (NA1, NA2, and NA3). Oregano extract showed antioxidant properties evaluated by different methods, demonstrating the potential to be used as a substitute for synthetic antioxidants in foods. The addition of 0.25% of oregano extract in chicken burger patties led to lower lipid oxidation without compromising color, texture, and yield parameters, being considered the ideal concentration for application.

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Section: Formulationssupporting

confidence: 61%

Elaboration and evaluation of chicken burger patty added with oregano extract as a natural antioxidant

Araújo

Savoldi

Mendonça

et al. 2022

Semina: Ciênc. Agrár.

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“…Among the assessed meatballs enriched with plant additives, the highest hardness was found in group M 3 of meatballs with the highest proportion of non-husked linseeds. An increase in hardness (increase in sheer force) of poultry burgers enriched with linseed flour and an increase in the hardness of burgers with an increase in the used additive was demonstrated by Cocaro et al [ 42 ]. The increase in hardness measured by the TPA test of meat products enriched with plant additives (hemp and linseed seeds) was confirmed in the study by Zając and Świątek [ 41 ], with hemp ingredients by Zając et al [ 29 ], and with amaranth flour by Faid [ 26 ] and Tamsen et al [ 10 ].…”

Section: Resultsmentioning

confidence: 99%

“…The addition of a mixture (M 2 ) with equal proportions of seeds as a substitute for a wheat roll (WR) caused a significant ( p ≤ 0.05) increase in the ash content in poultry meatballs ( Table 3 ). In studies by Billek and Turchan 23], Nowello et al [ 11 ], and Cócaro et al, [ 42 ] the addition of linseed in the form of seeds or flour increased the ash content in meat products.…”

Section: Resultsmentioning

confidence: 99%

Nutritional and Health-Promoting Value of Poultry Meatballs with the Addition of Plant Components

Augustyńska-Prejsnar

Sokołowicz

Ormian

et al. 2022

Foods

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The aim of the study was to use plant additives in the form of a mixture of seeds (linseed, amaranth and hemp) to increase the nutritional value and health-promoting values of poultry meatballs. Meatballs with 24% addition of wheat roll and three variants of meatballs: M1, M2, M3, with 24% addition seeds were tested. In the meatballs from group M1, the percentage of linseeds was 6%, amaranth 10%, and hemp 8%, respectively; in group M2 it was 8%, 8%, and 8%; and in group M3 it was 10%, 6%, and 8%. When assessing the meatballs quality, the traits taken into account included nutritional value, physical and microbiological traits, and sensory quality. It was found that meatballs enriched with a mixture of seeds were characterized by increased nutritional value (higher content of protein and methionine, polyunsaturated fatty acids, more favorable ratio of n-6 to n-3 acids (3:1), higher content of vitamin E and fiber), brighter color, inferior tenderness compared to meatballs with the addition of wheat roll, and at the same time, desirable sensory traits and acceptable taste. The introduction of a mixture of linseed, amaranth and hemp seeds made it possible to obtain a product targeted at a wide group of consumers, including those on a gluten-free diet.

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“…The frying process increased the hardness of all groups (P < 0.05), while the adhesiveness, cohesiveness, and springiness were not affected by frying (P > 0.05). In fried, linseed-contained burgers, the hardness and adhesiveness was decreased compared to the control, which may be due to the gel production and higher WHC [35].…”

Section: Texture Analysismentioning

confidence: 88%

Functional and quality attributes of beef burgers fortified by brown linseed powder

Basiri¹,

Yousefi²,

Shekarforoush³

2022

FFHD

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The effects of adding brown linseed at different concentrations (3, 4, and 5%) on physicochemical and sensory attributes of beef burgers were analyzed. Linseed powder increased the protein and fat content and decreased the moisture of the raw burgers and the fat absorption after frying. It also increased the ω3, ω6, ω9 level, PUFA/SFA ratio, and reduced the ω6:ω3 fraction. Improving the cooking yield and water holding capacity were other benefits of this fortification. The linseed did not change the texture and sensory properties of burgers but improved the flavor and general acceptance. Adding the linseed powder to the beef burger formulation is a good way for improving the yield and simultaneously improving the physicochemical property and nutritional value of the beef burger.

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The addition of golden flaxseed flour (Linum usitatissimum L.) in chicken burger: Effects on technological, sensory, and nutritional aspects

Cited by 16 publications

References 31 publications

Elaboration and evaluation of chicken burger patty added with oregano extract as a natural antioxidant

Elaboration and evaluation of chicken burger patty added with oregano extract as a natural antioxidant

Nutritional and Health-Promoting Value of Poultry Meatballs with the Addition of Plant Components

Functional and quality attributes of beef burgers fortified by brown linseed powder

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