Beef burger patties incorporated with
            <i>Boletus edulis</i>
            extracts: Lipid peroxidation inhibition effects

Barros, Lillian; Barreira, João C.M.; Grangeia, Cátia; Batista, Cátia Emanuela Oliveira; Cadavez, Vasco; Ferreira, Isabel C.F.R.

doi:10.1002/ejlt.201000478

Cited by 22 publications

(15 citation statements)

References 12 publications

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“…All treatments had similar initial pH values (5.51–5.76). These values were similar to those reported by Barros et al () for burger beef added with Boletus edulis extracts at 0%–5% (pH 5.27–5.45). Then, the pH significantly decreased to reach pH 5.28–5.65 at the end of storage, except for CMF and CLF treatments.…”

Section: Resultssupporting

confidence: 92%

“…Several attempts have been made to incorporate mushrooms into meat products, notably, extracts to increase antioxidant effects (Alnoumani, Ataman, & Were, 2017;Bao, Ushio, & Ohshima, 2008;Barros et al, 2011), addition of fresh mushroom to chicken or beef patties (Wan Rosli & Solihah, 2012;Wan Rosli, Solihah, Aishah, Nik Fakurudin, & Mohsin, 2011), as well as shiitake powder to nuggets (Akesowan, 2016). Agaricus bisporus (Ab; champignon) and Pleurotus ostreatus (Po; oyster mushroom) are two species dominating mushroom cultivation worldwide and have been widely studied (Roncero-Ramos & Delgado-Andrade, 2017).…”

mentioning

confidence: 99%

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Effect of the addition of edible mushroom flours ( Agaricus bisporus and Pleurotus ostreatus ) on physicochemical and sensory properties of cold‐stored beef patties

Cerón‐Guevara

Rangel‐Vargas

Lorenzo

et al. 2019

J Food Process Preserv

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The characteristics of beef patties with partial replacement of fat and salt by the addition of 2.5 and 5.0% edible mushroom (Agaricus bisporus and Pleurotus ostreatus) flours were studied during cold storage. Besides the reduction of fat and sodium content, the addition of flours significantly improved the dietary fiber and protein contents (from 17.53% to 19.23% with 5% of A. bisporus flour). Hardness, gumminess, and chewiness values were not significantly different from control samples, while springiness and cohesiveness significantly decreased. The addition of flours modified the color, although odor and taste were the attributes most affected. Burgers with 2.5% flour presented acceptable sensory parameters, so that they could be an acceptable option to provide a reduction of fat and salt. During cold storage, formulations were rapidly spoiled because of the microbial growth and oxidation processes, but a small antimicrobial effect against Pseudomonas was observed when mushroom flours were added. Practical applications The inclusion of 2.5% of mushroom flour from Agaricus bisporus and Pleurotus ostreatus is a feasible alternative to improve the nutritional profile of beef patties enriching the fiber content and reducing the fat and salt content (25% and 50%, respectively) with an acceptable sensory profile. Higher percentages of flour would deeply affect sensory properties to a consumer not accustomed to the intense umami flavor. The inclusion of mushroom flour in beef patties represents also an opportunity for the mushroom producers adding value to the product by simple drying processes.

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Section: Resultssupporting

confidence: 92%

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confidence: 99%

Effect of the addition of edible mushroom flours ( Agaricus bisporus and Pleurotus ostreatus ) on physicochemical and sensory properties of cold‐stored beef patties

Cerón‐Guevara

Rangel‐Vargas

Lorenzo

et al. 2019

J Food Process Preserv

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“…After 160 days, C18:1n9c remained as the major fatty acid (14.51-20.66 mg/100 g fat), although no significant differences were observed among treatments. Barros et al (2011) reported C18:1n9c as major fatty acid in FFA composition of beef burgers manufactured with Boletus edulis extract, but these authors observed slight changes over 20 days of refrigerated storage.…”

Section: Free Fatty Acidsmentioning

confidence: 93%

Effect of natural antioxidants on physicochemical properties and lipid stability of pork liver pâté manufactured with healthy oils during refrigerated storage

et al. 2017

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This study aimed to evaluate the effect of natural antioxidants in pork liver pâté manufactured with the combination of pork backfat, fish oil and olive oil. Phenolic composition of beer residue extract (BRE), chestnut leaves extract (CLE) and peanut skin extract (PSE) were identified and quantified. Four batches of pork liver pâté were produced: control, BRE, CLE and PSE. Pork liver pâté was evaluated for proximate composition, pH, instrumental colour, free fatty acid content, lipid-derived volatile compounds and lipid oxidation. The major compounds of BRE were benzoic acid and catechin (1.79 and 1.51 mg/L, respectively), in CLE were ellagic and gallic acid (10.26 and 2.70 mg/100 g fresh weight) and in PSE was catechin (20.66 mg/100 g dry weight). Proximate composition was similar for all batches. The pH values were not influenced by any natural antioxidant. Colour parameters were affected by storage time but slight differences were observed among batches. Lipid stability (TBARS and lipid-derived volatile compounds) was not remarkably affected by addition of natural extracts.

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“…Oxidation not only causes rancidity in oils and lowers their nutritional value; but the the oxidation products formed exhibit harmful effects on the health of consumers (Muik et al, 2005;Azim et al, 2009;Barros et al, 2011 ;Rohman et al, 2011 ).…”

Section: Introductionmentioning

confidence: 99%

Quality characteristics and microbiological safety evaluation of oils extracted from gamma irradiated almond (<i>Prunus dulcis</i> Mill.) seeds

Bhatti¹,

Iqbal²,

Anwar³

et al. 2013

Grasas y Aceites

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The physicochemical attributes and microbial decontamination of oils extracted from gamma-irradiated almond (Mission and Price varieties) seeds, to the absorbed doses of 2-10 kGy, have been evaluated. Gamma irradiation exerted no considerable effect on the proximate seed composition. The physicochemical properties such as density and refractive index of the oils, extracted from gammairradieted seeds, were almost unaffected; the iodine value decreased while saponification value, unsaponifiable matter and free fatty acids increased. The oxidative status and tocopherol content of almond oils were negatively affected while the fatty acid profile slightly changed due to irradiation stress. Interestingly, these effects on the oil quality attributes were more pronounced at higher irradiation doses (> 6 kGy). Besides, microbial contamination was completely eliminated in the oils irradiated to an absorbed dose of 6.0 kGy. It could be concluded from the present findings that irradiation has a considerably positive or negative effect on some attributes of the almond oil. Therefore, an appropriate magnitude of gamma irradiation should be exercised to treat almond seeds in order to retain maximum nutritive benefits.

Se ha evaluado las caracteristicas fisico-químicas y la descontaminación microbiana de aceites extraídos de semillas de almendras (variedades Misión y Price) gamma-irradiadas a dosis absorbidas de 2-10 kGy. La radiación gamma no ejerce ningún efecto considerable en la composición próximal de las semillas. Las características fisico-químicas tales como la densidad y el índice de refracción de los aceites, extraídos a partir de semillas gamma-irradiadas, permanecieron casi sin afectar; el índice de yodo disminuye mientras que el valor de saponificación, la materia insaponificable y los ácidos grasos libres aumentan. El estado oxidativo y el contenido de tocoferoles de los aceites de almendra se vieron afectados negativamente, mientras que el perfil de ácidos grasos se modifica ligeramente debido al estrés de la radiación. Curiosamente, los efectos sobre los atributos de calidad del aceite fueron más pronunciados a dosis de radiación más altas (> 6 kGy). Además, la contaminación microbiana se eliminó por completo en los aceites irradiados a una dosis absorbida de 6,0 kGy. Se puede concluir a partir de los presentes hallazgos que la radiación tiene un efecto positivo o negativo considerable en algunos atributos de la aceite de almendras. Por lo tanto, se debe aplicar una magnitud apropiada de radiación gamma para el tratamiento de semillas de almendra con el fin de retener los máximos beneficios nutritivos

show abstract

Beef burger patties incorporated with Boletus edulis extracts: Lipid peroxidation inhibition effects

Cited by 22 publications

References 12 publications

Effect of the addition of edible mushroom flours ( Agaricus bisporus and Pleurotus ostreatus ) on physicochemical and sensory properties of cold‐stored beef patties

Effect of the addition of edible mushroom flours ( Agaricus bisporus and Pleurotus ostreatus ) on physicochemical and sensory properties of cold‐stored beef patties

Effect of natural antioxidants on physicochemical properties and lipid stability of pork liver pâté manufactured with healthy oils during refrigerated storage

Quality characteristics and microbiological safety evaluation of oils extracted from gamma irradiated almond (<i>Prunus dulcis</i> Mill.) seeds

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