Development of New Functional Cooked Sausages by Addition of Goji Berry 
 and Pumpkin Powder

Буламбаева, А. А.; Vlahova-Va, D.B.; Dragoev, Stefan; Balev, Desislav; Uzakov, Ya.M.

doi:10.3923/ajft.2014.180.189

Cited by 18 publications

(21 citation statements)

References 24 publications

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“…In this regard, some studies have evaluated the effect of fruits and vegetables such as tomato (Savadkoohi, Hoogenkamp, Shamsi, & Farahnaky, 2014), goji berry, pumpkin powder (Bulambaeva, Vlahova-Vangelova, Dragoev, Balev, &Uzakov, 2014), cashew, andcassava (Khalid et al, 2017) on the nutritional characteristics of meat products. In this regard, some studies have evaluated the effect of fruits and vegetables such as tomato (Savadkoohi, Hoogenkamp, Shamsi, & Farahnaky, 2014), goji berry, pumpkin powder (Bulambaeva, Vlahova-Vangelova, Dragoev, Balev, &Uzakov, 2014), cashew, andcassava (Khalid et al, 2017) on the nutritional characteristics of meat products.…”

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confidence: 99%

“…Many researches have been conducted to explore the feasibility of using nonmeat ingredients to promote a healthier meat product, emphasizing the physicochemical properties and sensory characteristics in relation to the addition of new ingredients and the substitution of lean or fat. In this regard, some studies have evaluated the effect of fruits and vegetables such as tomato (Savadkoohi, Hoogenkamp, Shamsi, & Farahnaky, 2014), goji berry, pumpkin powder (Bulambaeva, Vlahova-Vangelova, Dragoev, Balev, &Uzakov, 2014), cashew, andcassava (Khalid et al, 2017) on the nutritional characteristics of meat products. However, there is no information on the application of spinach in the elaboration of chicken burgers and its influence on the nutritional value and physico-chemical characteristics.…”

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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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confidence: 99%

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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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show abstract

“…Fats 45.00 ± 0.20 b 45.00 ± 0.52 b 45.00 ± 0.40 b 43.00 ± 0.70 SD. The different superscripts a,b,c,d,e after the standard deviations denote statistical differences amongst samples in each column (p < 0.05) our results, Bulambaeva et al[ 12 ] demonstrated that in cooked sausages with a reduced amount of nitrites the addition of GGBF can guarantee their good quality and chemical safety.Fatty acid composition. A little bit higher concentration of saturated fatty acids (SFA) of samples from Group I (36.39%) and Group II (36.08%) were found .20 ± 0.10 a 7.70 ± 0.20 b 8.40 ± 0.0.40 c 8.60 ± 0.0.48 d…”

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confidence: 57%

Application of Ground Goji Berry Fruits in Macedonian Bacon-folk Sausage

Mitev¹,

Kuzelov²,

Joshevska³

2019

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“…The addition of goji berries or extract in sausages effectively suppressed lipolysis and protein/lipid oxidation, reduced microbial count during storage, and preserved the bright red colour, fresh aroma, and taste of sausages [ 167 , 168 ]. Furthermore, beef burgers with different shares of goji puree (0%, 2.5%, and 5%) had increased total phenolic content, decreased lipid peroxidation, and good antioxidant properties, as well as a pleasing odour, taste, flavour and texture for various groups of consumers (young, adult, and elderly) [ 169 ].…”

Section: Goji Berry As Source Of Functional Ingredients In Different ...mentioning

confidence: 99%

Health Benefits and Applications of Goji Berries in Functional Food Products Development: A Review

et al. 2022

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Goji berries have long been used for their nutritional value and medicinal purposes in Asian countries. In the last two decades, goji berries have become popular around the world and are consumed as a functional food due to wide-range bioactive compounds with health-promoting properties. In addition, they are gaining increased research attention as a source of functional ingredients with potential industrial applications. This review focuses on the antioxidant properties of goji berries, scientific evidence on their health effects based on human interventional studies, safety concerns, goji berry processing technologies, and applications of goji berry-based ingredients in developing functional food products.

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Development of New Functional Cooked Sausages by Addition of Goji Berry and Pumpkin Powder

Cited by 18 publications

References 24 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

Application of Ground Goji Berry Fruits in Macedonian Bacon-folk Sausage

Health Benefits and Applications of Goji Berries in Functional Food Products Development: A Review

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