A chemometric approach to evaluate the impact of pulses, <i>Chlorella</i> and <i>Spirulina</i> on proximate composition, amino acid, and physicochemical properties of turkey burgers

Martí-Quijal, Francisco J.; Zamuz, Sol; Tomašević, Igor; Rocchetti, Gabriele; Lucini, Luigi; Marszałek, Krystian; Barba, Francisco J.; Lorenzo, José M.

doi:10.1002/jsfa.9595

Cited by 27 publications

(18 citation statements)

References 41 publications

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“…Amino acid composition (g/100 g of sample) of frankfurters was determined using the methodology described by Marti-Quijal et al [33] by derivatization of amino acids with 6-Aminoquinolyl-N-hydroxysuccinimidyl carbamate (Waters AccQ-Fluor reagent kit) and reversed-phase high-performance liquid chromatography analysis (RP-HPLC) (Waters 2695 Separations Module + Waters 2475 Multi Fluorescence Detector + WatersAccQ-Tag amino acids analysis column). Empower 2 TM advanced software (Waters, Milford, MA, USA) was used to control system operation and results management.…”

Section: Amino Acid Profilementioning

confidence: 99%

“…When the amino acid profile of the treatments is analyzed (Table 3) no significant changes were observed between batches (p > 0.05). Some studies have been focused on the addition of non-meat protein sources like legumes or even algae in order to improve the protein profile in meat products [10,33]. In this case the addition of mushroom flour did not modify the amino acid profile keeping the ratio between essential and no essential amino acids in 0.93-0.94.…”

Section: Amino Acid Profilementioning

confidence: 99%

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Reduction of Salt and Fat in Frankfurter Sausages by Addition of Agaricus bisporus and Pleurotus ostreatus Flour

Cerón‐Guevara

Rangel‐Vargas

Lorenzo

et al. 2020

Foods

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The reduction of fat and salt and the incorporation of fiber-rich compounds in frankfurters is a trend to improve their nutritional profile. The objective of this study was to evaluate the partial replacement of 30 and 50% of pork backfat and 50% of salt by adding edible mushroom flour (2.5 and 5%) from Agaricus bisporus (Ab) and Pleurotus ostreatus (Po) on physicochemical, microbiological and sensory properties of frankfurters sausages during cold storage. The addition of flours increased the moisture, and the dietary fiber contents in frankfurters, keeping the amino acid profile. Lipid oxidation remained under acceptable values despite not antioxidant effect was observed by mushrooms flours. Only spore-forming bacteria were found during cold storage. Color and texture was modified by addition of mushroom, being the Ab samples darker, while Po flour addition resulted in softer and less cohesive sausages. Although lower color, flavor, and taste scores were given to the mushroom samples than the control, they ranked in the acceptable level confirming that the inclusion of 2.5 and 5% of Ab and Po flours in fat- and salt-reduced frankfurter sausages resulted a feasible strategy to enhance the nutritional profile these products.

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Section: Amino Acid Profilementioning

confidence: 99%

Section: Amino Acid Profilementioning

confidence: 99%

Reduction of Salt and Fat in Frankfurter Sausages by Addition of Agaricus bisporus and Pleurotus ostreatus Flour

Cerón‐Guevara

Rangel‐Vargas

Lorenzo

et al. 2020

Foods

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“…and feed applications. For example, microalgae have been used to obtain healthier food products by replacing protein of animal origin [ 1 , 2 , 3 ], as well as being a source of high added-value compounds in food additives and nutraceuticals [ 4 , 5 , 6 ].…”

Section: Introductionmentioning

confidence: 99%

Improved Extraction Efficiency of Antioxidant Bioactive Compounds from Tetraselmis chuii and Phaedoactylum tricornutum Using Pulsed Electric Fields

et al. 2020

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Pulsed electric fields (PEF) is a promising technology that allows the selective extraction of high-added value compounds by electroporation. Thus, PEF provides numerous opportunities for the energy efficient isolation of valuable microalgal bioactive substances (i.e., pigments and polyphenols). The efficiency of PEF-assisted extraction combined with aqueous or dimethyl sulfoxide (DMSO) solvents in recovering pigments and polyphenols from microalgae Tetraselmis chuii (T. chuii) and Phaeodactylum tricornutum (P. tricornutum) was evaluated. Two PEF treatments were applied: (1 kV/cm/400 pulses, 3 kV/cm/45 pulses), with a specific energy input of 100 kJ/kg. The total antioxidant capacity (TAC) was positively influenced by the use of DMSO. The highest TAC in the T. chuii culture was achieved at a lower extraction time and electric field than for P. tricornutum. The use of DMSO only improved the polyphenols′ extraction for P. tricornutum, whereas the PEF and extraction time were more important for T. chuii. Carotenoids and chlorophyll a were more efficiently extracted using DMSO, while chlorophyll b levels were higher following aqueous extraction for both microalgae. In P. tricornutum, the TAC and pigment extraction efficiency were in general higher at lower extraction times. It can be concluded that PEF may be a promising alternative for the enhancement of the selective extraction of antioxidant bioactive compounds from microalgae.

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“…When the physicochemical properties of meat products supplemented with different protein sources (legumes and algae) changes in the color and texture parameters were observed beside modifications in the chemical composition. The green and blue‐green pigments of Chlorella and Spirulina caused a decrease in color parameters and hardness decreased in meat product where soy protein was replacement by vegetables or microalgae protein (Marti‐Quijal et al, , ; Parniakov et al, ; Thirumdas et al, ; Žugčić et al, ). Modifications in physicochemical parameters of food involve changes in their organoleptic properties and in their acceptance by consumers.…”

Section: Introductionmentioning

confidence: 99%

Influence of the addition of different origin sources of protein on meat products sensory acceptance

Zamuz

Purriños

Gálvez³

et al. 2019

J Food Process Preserv

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The effect of the addition of different protein sources on the sensory properties of meat products was evaluated. Pork liver pâté, turkey patties, cooked turkey breast, fresh pork sausages, and marinated turkey breast were elaborated with soybean (control), and other protein sources, such as aspea, lentil, bean, Chlorella, Spirulina, and dairy protein. Physicochemical parameters (pH, color, and hardness), taste profile, acceptance, and preference were assessed. The incorporation of different protein sources in meat products modified the sensorial characteristics, which differentially influenced the acceptance of panelists, generating panelist groups with different preference profiles. Meat products elaborated with Chlorella and Spirulina protein presented a good acceptance in pork liver pâté. Our data showed greater acceptability for the meat products supplemented with bean and lentil protein. Therefore, bean and lentil protein could be considered as suitable alternatives for the replacement of soy protein in meat products. Practical applications A new food product can be designed by improving or modifying meat products and they will have the characteristics that suit customer’s needs. Enrichment of meat products with protein leads to further enhancement in nutritional profile and market opportunity but their sensory profile could modify their sensorial attributes. Therefore, the impact of these changes should be studied in order to predict the consumer acceptance of the new developed products.

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A chemometric approach to evaluate the impact of pulses, Chlorella and Spirulina on proximate composition, amino acid, and physicochemical properties of turkey burgers

Cited by 27 publications

References 41 publications

Reduction of Salt and Fat in Frankfurter Sausages by Addition of Agaricus bisporus and Pleurotus ostreatus Flour

Reduction of Salt and Fat in Frankfurter Sausages by Addition of Agaricus bisporus and Pleurotus ostreatus Flour

Improved Extraction Efficiency of Antioxidant Bioactive Compounds from Tetraselmis chuii and Phaedoactylum tricornutum Using Pulsed Electric Fields

Influence of the addition of different origin sources of protein on meat products sensory acceptance

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