Effect of Feeding on Beef Patties Fortifited With Mushroom on Serum Lipids Profile and Liver Enzymes of Hypercholesterolemic Rats

El-Refai, A. A.; Elzeiny, AbdAllah; Rabo, Eman Abd

doi:10.21608/jfds.2011.81969

Cited by 2 publications

(2 citation statements)

References 29 publications

(31 reference statements)

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“…The lowest HDL -c was found to be ( 57.35 mg / dI) in control positive. These results are in agreement with those of EL-Refai et al ., (2011b), who reported that beef patties fortified with mushroom had high hypercholestrolemic lowering effect on TC, TG and LDL-c .…”

Section: Serum Lipidsupporting

confidence: 94%

Quality Attributes of Low – Fat Beef Burgers Formulated With Chickpea Flour

Owon

Demery

Lotfy

et al. 2014

Journal of Food and Dairy Sciences

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This study was carried out to prepare lowfat beef burger by partial replacement (2.5, 5, 7.5 and 10%) chickpea flour as fat replacer. Beef burgers were organoleptically evaluated. Also physical properties, gross chemical composition and caloric value were determined. A biological assay on rats was conducted to determine the effect of low fat beef burger diets on feeding and growth parameters and serum lipid profile. Sensory evaluation indicate that no significant differences (P≤ 0.05) were found among replacement treatments and control sample. Hardness and juiciness of beef burgers showed nonsignificantly differences (P≤ 0.05) among control and replace samples. Non significant differences (P≤ 0.05) were also observed among control and all replacement levels considering acceptability. The texture analysis cleared that no significant differences (P≤ 0.05) among control and chickpea treatments at. The results of gross chemical composition and caloric value showed a significant decreases (P≤ 0.05) in fat content and caloric value by increasing chickpea replacement levels. The biological assay results indicated that the body weight gain and feed intake of rats were significantly (P≤ 0.05) affected by chickpea replacement, while, feed efficiency ratio values of rats were not significantly (P≤ 0.05) affected by fat replacement. Total cholesterol (TC), triglycerides (TG), and low density lipoprotein cholesterol (LDL-c) of serum were significantly (P≤ 0.05) decreased by replacement at ratio of 2.5, 5, 7.5 and 10 by chickpea flour. Calculated atherogenic, index was significantly decreased (P≤ 0.05) by fat replacement at all ratios using chickpea flour.

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Section: Serum Lipidsupporting

confidence: 94%

Quality Attributes of Low – Fat Beef Burgers Formulated With Chickpea Flour

Owon

Demery

Lotfy

et al. 2014

Journal of Food and Dairy Sciences

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show abstract

“…and distinct aroma(El-Refai et al, 2014). Therefore, the addition of over 12% oyster mushroom might attribute to improving the sensory properties of analog burger patties by reducing the off-flavor of soy materials Based on the results, at the level of 12% oyster mushroom contents in FFS and ISP-based, especially in FFS-based analog burger patties could be improved the organoleptic properties with texture, juiciness, taste, and overall acceptability…”

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confidence: 94%

Effects of oyster mushroom addition on quality characteristics of full fat soy‐based analog burger patty by extrusion process

Cho

Ryu

2022

J Food Process Engineering

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The effects of oyster mushroom (Pleurotus ostreatus) addition on quality characteristics of full fat soy (FFS) and isolated soy protein (ISP)‐based analog burger patties by extrusion process were compared and investigated. Oyster mushroom added to the base mixtures (FFS and ISP) as different levels (0%, 4%, 8%, and 12%), which were texturized by using the twin‐screw extruder equipped with cooling die. After extrusion cooking, in comparison on meat analogs and its analog burger patty, ISP‐based meat analog had the higher textural properties including hardness, springiness, cohesiveness, and chewiness than FFS‐based meat analog. Textural properties of ISP‐based meat analog consistently also increased with the increase in oyster mushroom contents (p < .05), while FFS‐based meat analog had the inconstant patterns in the springiness and cohesiveness, and it obtained the higher cutting strength than ISP‐based. In contrast, in its analog burger patty, the consistent patterns exhibited in all the FFS‐based. Moreover, FFS‐based had the higher textural properties (p < .05) with cutting strength than ISP‐based burger patty. The highest water holding capacity, cooking properties, and organoleptic properties were also observed in FFS‐based analog burger patty with 12% oyster mushroom content except meat patty. Overall, this study suggested that the addition of the oyster mushroom into the analog burger patties improved the overall quality, and FFS could be possible to potential alternative of soy material for analog burger patty.Practical ApplicationsPlant‐proteins for analog burger patty are the high cost and required with several steps for purifying process. In addition, meat analog commonly exhibits the weak texture, and almost tasteless, which has resulted in the use of excessive seasoning, flavoring, adding the binding agent. Oyster mushroom (Pleurotus ostreatus) has played an important role as additive which could enhance the texture and organoleptic quality of analog burger patty by using the high moisture extrusion technology. This work demonstrated that addition of oyster mushroom into the full fat soy‐based formation that has health benefits, cost effectiveness and environmentally friendly could offer the high‐quality burger patty to the consumers who might have concern of negative issues on meat as well as vegetarian.

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Effect of Feeding on Beef Patties Fortifited With Mushroom on Serum Lipids Profile and Liver Enzymes of Hypercholesterolemic Rats

Cited by 2 publications

References 29 publications

Quality Attributes of Low – Fat Beef Burgers Formulated With Chickpea Flour

Quality Attributes of Low – Fat Beef Burgers Formulated With Chickpea Flour

Effects of oyster mushroom addition on quality characteristics of full fat soy‐based analog burger patty by extrusion process

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