Effect of raspberry pomace extracts isolated by high pressure extraction on the quality and shelf‐life of beef burgers

Kryževičūtė, Nora; Jaime, Isabel; Diez, Ana M.; Rovira, Jordi; Venskutonis, Petras Rimantas

doi:10.1111/ijfs.13460

Cited by 37 publications

(22 citation statements)

References 30 publications

(42 reference statements)

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“…Sensory quality was not negatively altered when blueberries were added to pork burgers and cooked pork ham [ 216 ], or when raspberry pomace extracts were added to beef burgers [ 217 ], or extract of pomegranate peel and pomegranate juice in cooked chicken patties [ 3 ].…”

Section: Preservationmentioning

confidence: 99%

The Effects of Processing and Preservation Technologies on Meat Quality: Sensory and Nutritional Aspects

Gómez

Janardhanan

Ibáñez

et al. 2020

Foods

123

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This review describes the effects of processing and preservation technologies on sensory and nutritional quality of meat products. Physical methods such as dry aging, dry curing, high pressure processing (HPP), conventional cooking, sous-vide cooking and 3D printing are discussed. Chemical and biochemical methods as fermentation, smoking, curing, marination, and reformulation are also reviewed. Their technical limitations, due to loss of sensory quality when nutritional value of these products is improved, are presented and discussed. There are several studies focused either on the nutritional or sensorial quality of the processed meat products, but more studies with an integration of the two aspects are necessary. Combination of different processing and preservation methods leads to better results of sensory quality; thus, further research in combinations of different techniques are necessary, such that the nutritional value of meat is not compromised.

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Section: Preservationmentioning

confidence: 99%

The Effects of Processing and Preservation Technologies on Meat Quality: Sensory and Nutritional Aspects

Gómez

Janardhanan

Ibáñez

et al. 2020

Foods

123

View full text Add to dashboard Cite

show abstract

“…Raspberries, for example, is an important fruit containing valuable nutrients, while their pomace have stronger antioxidant and antimicrobial properties and are reported to contain higher concentrations of phenolics and ellagitannins than the pulp or whole fruit (Bobinaite, Vi _ skelis, Sarkinas, & Venskutonis, ). Raspberry pomace extracts were isolated through HPE and were successfully tested in beef burgers for increasing their shelf life as Raspberry pomace contains antimicrobial activity (Kryževičūtė, Jaime, Diez, Rovira, & Venskutonis, ). Grape pomace extracts have been observed to contain appreciable amounts of anthocyanins, which makes excellent ingredients for functional foods.…”

Section: High Pressure Extraction (Hpe) Of Bioactive Compounds From Vmentioning

confidence: 99%

High pressure extraction and its application in the extraction of bio‐active compounds: A review

Khan

Aslam

Makroo

2018

J Food Process Engineering

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Extraction of bio‐active compounds has become very important as these compounds show various characteristics which are beneficial to health, such as antioxidant, anti‐carcinogenic and antimicrobial properties. High pressure extraction (HPE) can be included among the recent and novel methods for extracting bioactive compounds from natural materials. The high pressure is applied to stimulate various phenomena (such as transition of phase from one form to another, change in reaction dynamics, change in molecular structure, etc.) which induces a reaction in a direction promoting a decrease in volume hence resulting in the enhancement of extraction efficiency. This article presents a comprehensive review of HPE and its applications in various food products and wastes. The review highlights that HPE is potential option for conventional extraction methods to meet the industrial demand. As most of the research has been conducted at laboratory scale level therefore recommendations for scaling up of the HPE process are made to evaluate the performance at commercial levels. Practical applications Extraction is considered to be a vital unit operation in downstream processes. However the conventional methods of extraction have various disadvantages viz. time and solvent consuming, energy deficient, poor extraction, risky to environment. High pressure extraction has a huge potential to partially or fully overcome these disadvantages. This review article presents the working mechanism and principle of HPE, and recent research conducted to evaluate the HPE process of potential bio‐active compounds from various plant and animal sources. HPE has been found to facilitate the recovery of these potential bio‐active compounds in their best natural form. Also it is recommended that HPE could be scaled up to make the extraction process relatively easy and efficient at commercial level.

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“…Thiobarbituric acid reactive substances of samples was quantified using a colorimetric method as mentioned by Kryževičūtė et al (2017).…”

Section: Lipid Oxidationmentioning

confidence: 99%

Effect of Using Date Pits Powder as a Fat Replacer and Anti-Oxidative Agent on Beef Burger Quality

Essa

Elsebaie

2018

Journal of Food and Dairy Sciences

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Date pits powder is considered as a rich source of fiber and polyphones. So, this research was carried out to assess the quality properties of reduced-fat burger as influenced with date pits powder. The prepared burger samples contained date pits powder as fat replacer with substitution ratio of 25, 50 and 75% of animal fat. Cooking quality, lipid oxidation, and sensory evaluation were measured in burger samples. The results revealed that adding date pits powder lead to an improvement in burger nutritional value and cooking properties. In burger contained date pits powder, there was an increment in cooking yield, fat retention, and moisture retention meanwhile, shrinkage and Feder number were decreased. In addition, raw and cooked beef burger contained date pits powder as a fat replacer sample had lower L*, a* and b* values than the control. Beef burger contained date pits powder contained high percentages of polyphenols so it was more stable against lipid oxidation. Adding date pits powder to burger as a fat replacer does not cause any negative effects on its sensory properties.

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Effect of raspberry pomace extracts isolated by high pressure extraction on the quality and shelf‐life of beef burgers

Cited by 37 publications

References 30 publications

The Effects of Processing and Preservation Technologies on Meat Quality: Sensory and Nutritional Aspects

The Effects of Processing and Preservation Technologies on Meat Quality: Sensory and Nutritional Aspects

High pressure extraction and its application in the extraction of bio‐active compounds: A review

Effect of Using Date Pits Powder as a Fat Replacer and Anti-Oxidative Agent on Beef Burger Quality

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