The Effect of Natural Ingredients (Amaranth and Pumpkin Seeds) on the Quality Properties of Chicken Burgers

Longato, Erica; Lucas‐González, Raquel; Peiretti, Pier Giorgio; Meineri, Giorgia; Pérez-Alvarez, J.A.; Fernández‐López, Juana

doi:10.1007/s11947-017-1978-0

Cited by 37 publications

(42 citation statements)

References 29 publications

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“…It is well known that pH measurement is important for determinant of microbial growth as most bacteria grow optimally at approximately pH 7 and a high final pH in final meat product has higher spoilage potential and shorter shelf life (Sallam, Ishioroshi, & Samejima, 2004). The values found in the present study were similar to those found in chicken burger (between 6.1 and 6.6) (Longato et al, 2017;Uran & Yilmaz, 2018) and in beef burger (6.2-6.4) (Heck, Cichoski, Wagner, & Campagnol, 2017;Soltanizadeh & Ghiasi-Esfahani, 2015). The incorporation of spinach in burgers did not affect the pH values, which ranged between 6.25 and 6.27.…”

Section: Ph and Color Parameterssupporting

confidence: 84%

“…In order to make healthy burgers, the meat industry has used functional ingredients in its formulations (Longato et al, 2017). To this regard, several strategies have been carried out to develop healthier meat products by reducing salt, nitrites, cholesterol, and saturated fat content by incorporating functional ingredients (Alirezalu et al, in press;Dominguez, Agregán, Gonçalves, & Lorenzo, 2016;Dominguez, Pateiro, Agregán, & Lorenzo, 2017;Dominguez, Pateiro, Munekata, Campagnol, & Lorenzo, 2017;Lorenzo, Bermúdez, et al, 2015, Lorenzo, Fonseca, Gómez, & Dominguez, 2015.…”

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confidence: 99%

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

Carvalho

Pateiro

Domínguez

et al. 2019

J Food Process Preserv

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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.

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Section: Ph and Color Parameterssupporting

confidence: 84%

mentioning

confidence: 99%

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

Carvalho

Pateiro

Domínguez

et al. 2019

J Food Process Preserv

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“…This difference may determine their respective antioxidant activities, bearing in mind that lycopene is a more efficient antioxidant than β‐carotene, α‐carotene or α‐tocopherol (Mascio et al ., ). Other authors have reported antioxidant effects of different vegetal ingredients in meat products (Martín‐Sánchez et al ., ; Longato et al., ). Liver pâtés contain high amounts of fat and iron, so that oxidative deterioration is the major deterioration reaction expected and one that is very significant for the product's shelf‐life.…”

Section: Resultsmentioning

confidence: 98%

Persimmon (Diospyros kaki Thunb.) coproducts as a new ingredient in pork liver pâté: influence on quality properties

Lucas‐González

Pellegrini

Viuda‐Martos

et al. 2018

Int J of Food Sci Tech

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Persimmon (Diospyros kaki Thunb.) coproducts are rich in fibre, sugar, minerals and bioactive compounds, make it a good candidate for use in the meat industry. The aim was to evaluate the effect of adding (3% and 6%) two different types of persimmon flour (from cultivars 'Rojo Brillante' and 'Triumph') on the chemical composition (proximate composition, haeme iron and nitrite residual level), physicochemical properties (pH, water activity and colour), lipid oxidation, emulsion stability, texture and sensory acceptance of pork liver pât e. The addition of persimmon flours decreased residual nitrite levels in pât e to an extent that depended on the concentration and type of flour. Lipid oxidation in pât es was also reduced by persimmon flour addition, an effect made evident by the increase in pât e redness, which could allow its application as natural antioxidant. In a sensory analysis, all the pât es with persimmon flour added were better accepted than the control.

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“…Pumpkin has currently received considerable attention because of the health-protective and nutritional properties of the seeds which are rich in health helpful compounds (Longato et al, 2017).…”

Section: Introductionmentioning

confidence: 99%

Physicochemical properties of pumpkin ( Cucurbita pepo L.) seed kernel flour and its utilization in beef meatballs as a fat replacer and functional ingredient

Öztürk

Turhan

2020

J Food Process Preserv

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In this study, the physicochemical properties of pumpkin seed kernel (PSK) flour were assayed and used as a fat replacer and functional ingredient in meatballs. Five different meatball formulations were prepared with 0%, 3%, 6%, 9%, and 12% replacement of beef fat with PSK flour. The PSK flour had high protein, oil, and oleic and linoleic acids, but low dietary fiber content. The treatment of PSK flour altered the proximate composition of the meatballs and reduced the fat content by about 9%–27%. The addition of PSK flour improved the cooking loss, hardness, fatty acid profile, polyunsaturated fatty acids/saturated fatty acids ratio, and thrombogenic and atherogenic indexes of meatballs, but negatively affected redness and n−6/n−3 ratio. Also, the addition of PSK flour decreased sensory scores, but the overall acceptability scores of meatballs with 3% PSK flour were close to the control. In conclusion, the inclusion of 3% PSK flour could be recommended with minimal compositional and sensory changes as a fat replacer and functional ingredient in beef meatballs. Practical applications Pumpkin seed kernel (PSK) flour can be considered as a potential source of important nutrients for food enrichment due to its high protein (31.96%), oil (49.87%), oleic (44.78%), and linoleic acid (39.40%) content. The addition of PSK flour to beef meatballs improves the cooking loss, hardness, fatty acid profile, polyunsaturated fatty acids/saturated fatty acids ratio, and thrombogenic and atherogenic indexes and reduces the fat content of the products. PSK flour can be used up to 3% for the production of beef meatballs.

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The Effect of Natural Ingredients (Amaranth and Pumpkin Seeds) on the Quality Properties of Chicken Burgers

Cited by 37 publications

References 29 publications

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

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

Persimmon (Diospyros kaki Thunb.) coproducts as a new ingredient in pork liver pâté: influence on quality properties

Physicochemical properties of pumpkin ( Cucurbita pepo L.) seed kernel flour and its utilization in beef meatballs as a fat replacer and functional ingredient

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