Response surface methodology for predicting quality characteristics of beef patties added with flaxseed and tomato paste

Valenzuela‐Melendres, Martín; Camou, Juan Pedro; Olivera, N.G. Torrentera; Almora, Enrique Alvarez; Mendoza, Daniel Gonźalez; Reyes, Leonel Avendaño; Ríos, Humberto

doi:10.1016/j.meatsci.2014.01.007

Cited by 24 publications

(17 citation statements)

References 39 publications

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“…The decreasing of cooking yield and water and the lipid retention obtained when the water addition was increased is according to Velioğlu et al (2010) [11], who reported that the yield by cooking decreased when the amount of water in the formulation of beef burgers was increased. Valenzuela Melendres et al (2014) [30] also found that the addition of tomato paste with high water content to beef burgers produced a decreased cooking yield and that could be due to an increase in the percentage of moisture in the product.…”

Section: Optimization Of the Formulationmentioning

confidence: 99%

“…On the other hand, the flour chia addition showed a different behavior in cooking yield of beef burgers presenting higher percentages, except to 10% of chia flour and 35% of water. Valenzuela Melendres et al (2014) [30] reported that flaxseed flour produced an increment of the dry matter of the beef burgers, and then a higher cooked yield.…”

Section: Optimization Of the Formulationmentioning

confidence: 99%

See 1 more Smart Citation

Whole Chia Flour as Yield Enhancer, Potential Antioxidant and Input of n-3 Fatty Acid in a Meat Product

Riernersman¹,

María²

2016

FNS

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In this paper, the effect of the addition of whole chia flour and water at cooked fish burgers on yield, water and fat retention, n-3 fatty acids content and oxidative stability were studied. The results showed that 94% of yield, 92% of water retention and 97% of fat retention were achieved with the addition of 5.92 g of whole chia flour and 15 g of water per 100 g of burger. The n-3 fatty content increased from 704.57 ± 21.66 mg to 1551.71 ± 47.71 mg/100g of cooked burger when the chia flour was added, enhancing nutritional quality indices of lipid. A good oxidative stability, with minimum formation of conjugated dienes, hydroperoxides and thiobarbituric acid reactive substances during 30 days frozen storage was obtained too, probably due to the presence of polyphenolic compounds with antiradical activity and reducing power in the fibrous fraction of the flour chia. The results from the present study highlight remarkable technological applications of whole chia flour as food ingredient in the design of healthier fish meat commodities.

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Section: Optimization Of the Formulationmentioning

confidence: 99%

Section: Optimization Of the Formulationmentioning

confidence: 99%

Whole Chia Flour as Yield Enhancer, Potential Antioxidant and Input of n-3 Fatty Acid in a Meat Product

Riernersman¹,

María²

2016

FNS

View full text Add to dashboard Cite

show abstract

“…Similarly, Sarıçoban et al (2009) observed wheat bran decreased the juiciness and overall sensory quality of beef patties while fat increased the juiciness. Melendres et al (2014) reported a negative effect on sensory overall acceptability of flaxseed added beef patties. Verma et al (2012) observed a significant (p<0.05) decrease in the sensory scores of chickpea hull flour incorporated chicken nuggets.…”

Section: Resultsmentioning

confidence: 99%

Effect of Egg Albumen, Vegetable Oil, Corn Bran, and Cooking Methods on Quality Characteristics of Chicken Nuggets Using Response Surface Methodology

Pathera

Riar

Yadav

et al. 2018

Korean J Food Sci Anim Resour

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Response surface methodology was used to study the effect of egg albumen (5–15 g), vegetable oil (5–15 g), and corn bran (5–15 g) on sensory and textural (firmness and toughness) quality of chicken nuggets cooked by the oven, steam, and microwave methods. The egg albumen and vegetable oil had a positive linear effect but corn bran had a negative linear effect at p<0.01 on sensory overall acceptability scores of nuggets. Firmness and toughness scores were increased significantly (p<0.01) with the increase in corn bran level in the formulation. The optimum level of egg albumen, vegetable oil, and corn bran were obtained and validated. Cooking methods also affected the sensory and textural quality of nuggets. Steam cooked nuggets had higher values of sensory scores than oven and microwave cooked nuggets. Oven cooked nuggets showed higher values of firmness and toughness than steam and microwave cooked nuggets. Results of this study suggest that emulsion based meat products can be enriched with dietary fiber source like corn bran without compromising the sensory and textural quality of the products.

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“…The TBARS values of these pork patties increased significantly ( p <0.05) during storage. These results were similar to those of beef meat and meat products treated with different tomato paste and spice extracts ( Radha Krishnan et al ., 2014 ; Valenzuela et al ., 2014 ). Oxidative changes serve as an indicator of the degree of fresh meat product preservation, and the concentrations of grape antioxidants used in this study were sufficient to maintain the oxidative stability of the meat patties through the control of lipid oxidation.…”

Section: Resultsmentioning

confidence: 99%

Effects of Procyanidin on Meat Quality and Shelf-Life for Preserving Pork Patties during Chilled Storage

Jeong

Seol

Seong

et al. 2015

Korean Journal for Food Science of Animal Resources

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Grape seeds and pericarp are rich in procyanidins, a class of natural antioxidants and antimicrobials that can provide phytonutrients for healthy eating and extend food shelf life. The objective of this study was to assess the effect of procyanidins as preservatives in pork meat patties for 14 d. Pork patties were treated with 0, 0.1, or 0.3% procyanidin, and meat color, pH, volatile basic nitrogen (VBN), 2-thiobarbituric acid reactive substance (TBARS) values, and microbial populations were determined during storage at 4℃ for 14 d. The color of pork patties treated with procyanidin showed lower lightness and higher redness values than untreated controls, and procyanidin treatment reduced pH values significantly (p<0.05). VBN values decreased significantly (p<0.05) with the 0.3% procyanidin treatment and increased significantly (p<0.05) during storage. TBARS values were markedly lower in procyanidin-treated meat than in the untreated control. In addition, procyanidin suppressed total bacterial colony and Escherichia coli counts significantly (p<0.05) relative to the control samples. Our findings suggest that procyanidin could be used as a food preservative in pork patties due to its natural antioxidation and antimicrobial activities, and that it may contribute to an improved healthy diet.

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Response surface methodology for predicting quality characteristics of beef patties added with flaxseed and tomato paste

Cited by 24 publications

References 39 publications

Whole Chia Flour as Yield Enhancer, Potential Antioxidant and Input of n-3 Fatty Acid in a Meat Product

Whole Chia Flour as Yield Enhancer, Potential Antioxidant and Input of n-3 Fatty Acid in a Meat Product

Effect of Egg Albumen, Vegetable Oil, Corn Bran, and Cooking Methods on Quality Characteristics of Chicken Nuggets Using Response Surface Methodology

Effects of Procyanidin on Meat Quality and Shelf-Life for Preserving Pork Patties during Chilled Storage

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