Utilization of wheat germ oil and wheat bran fiber as fat replacer for the development of low‐fat beef patties

Abstract

The present study was aimed to evaluate the effects of wheat germ oil and wheat bran fiber as fat replacers on quality and stability of low‐fat beef patties. Total five treatments were prepared by employing wheat germ oil (WGO) and wheat bran fiber (WBF). WBF was used at fixed amount of 3% in all treatments except control in conjunction with varying WGO concentrations as follows: 1.5%, 3%, and 4.5%. Prepared raw and cooked beef patties were stored at 4°C, and further analyses were carried out up to 21 days of storage period with intermittent evaluation interval of 7 days. Higher values of TBARS, peroxide, and cholesterol were observed in raw and cooked beef patties in control, whereas minimum values were found in treatment of beef patties prepared with WGO 4.5% + WBF 3%. The physicochemical parameters were observed by pH and hunter color values. pH was higher in cooked patties as compared to beef patties and showed increases with increase in WGO concentration and storage intervals. The sensorial attributes were observed which included different parameters, such as appearance, texture, taste, odor, and overall acceptability. Higher score was given by the panelists to control for both raw and cooked beef patties; however, minimum score for all sensory properties was found in group treated with WGO 4.5% + WBF 3% within acceptable limit. In nutshell, raw and cooked beef patties treated with WGO 4.5% plus WBF 3% showed better quality, stability, and reduced cholesterol content.

Quality Characteristics of Gamma Irradiation and Kale Leaf powder Treated Ostrich and Chicken Meat during Storage

“…The lower value of peroxide was calculated in the chicken sample on 2% KLP, these results evidenced that KLP reduced the peroxide content in meat and meat products because it is a good source of natural antioxidants. Similar results were attained during storage by khalid [42] who used wheat germ and bran fiber with different concentrations at different storage periods (0, 7, 14, 21 days) in raw and cooked chicken patties. In both patties, the peroxide value reduced by enhancing the concentration and increased with the passage of storage time.…”

Effect of Red Palm Olein and Glutinous Rice Flour Mixture as Fat Replacers on the Physicochemical, Rheological, and Microstructural Properties of Buffalo Meat Emulsion

“…The increase in pH value upon cooking might be due to protein denaturation and the production of imidazolium compounds upon cooking (Verma et al, 2022). Similar results were reported by Khalid et al (2021), where the…”

Beyond Bread and Beer: Value-Added Products from Wheat

“…They have also been utilized in a range of medicinal (e.g., fish oil production), cosmetic (e.g., shampoo), insect control, vitamin, feed, and food products [70]. More recently, the utilization of wheat germ oil and wheat bran fiber have successfully been applied as a fat replacer in developing low-fat beef patties, resulting in better quality, stability, and reduced cholesterol content [71]. Since wheat germ is a by-product of wheat milling and contains extractable oil, isolation and purification of these oils can add significant value as a source of bioactive phytochemicals.…”