Effects of inner pea fiber on fat retention and cooking yield in high fat ground beef

Anderson, E.T.; Berry, B. W.

doi:10.1016/s0963-9969(01)00089-8

Cited by 98 publications

(78 citation statements)

References 27 publications

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“…Similar results were previously reported by [12]; [24] and [32]. Ho wever, the protein levels increased as the soy flour content increased either after and before grilling and this could be attributable to the highest original crude protein content of soy flour.…”

Section: Crude Protein Contentsupporting

confidence: 89%

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Assessment of the Nutritional Status of Beef and Low-Fat Beef Burger

Youssef¹,

Mostafa²,

Seliem³

et al. 2012

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Four fat replacers (carrageenan, carboxy methyl cellulose, soy flour and goat (Chevon) meat were added at three levels (0.3, 0.5 and 1%), (1.5, 3 and 4.5%), (5, 10 and 15%) and (25, 50 and 100%) to prepared low-fat beef burger. Chemical, caloric values, thiobarbutric acid, total volat ile basic nitrogen, and nitrogen compounds (total soluble nitrogen, soluble protein nitrogen and non protein nitrogen were evaluated. The data revealed that raw and grilled beef burger formu lated with fat replacers were h igher in moisture, protein, ash and carbohydrate and lower in fat than control. Protein was decreased but ash and carbohydrate were increased as fat replacers increased. After grilling mo isture, protein and fat were decreased but ash and carbohydrate were increased. Caloric values were decreased by grilling than ungrilled beef burger. Samp les containing soy flour at different ratios in raw or grilled state had the lower thiobarbituric acid values. Carrageenan, carboxy methyl cellu lose and soy flour reduced the level o f total volat ile basic nitrogen. Furthermore, the highest total soluble nitrogen was found beef burger containing different soy flour ratios. Extending storage time of h igh and low-fat beef burgers as influenced by different fat rep lacers to 3 months at -20℃ reduced moisture, protein and nit rogen compounds but increased ash, fat, carbohydrate, thiobarbituric acid values and total volatile basic nitrogen. The aim of this study was carried out in an attempt to clarify the effect of adding fat rep lacers on the nutrition status of low-fat beef burger.

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Section: Crude Protein Contentsupporting

confidence: 89%

“…[12]found that the lowest moisture content were determined for control beef burger as 59.43%, the lo west moisture content of control beef burgers were due to the adjustment of fat to 20%. Similar results were obtained by [22]; [23] and [24].…”

Section: Moisturesupporting

confidence: 89%

Assessment of the Nutritional Status of Beef and Low-Fat Beef Burger

Youssef¹,

Mostafa²,

Seliem³

et al. 2012

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“…Data from this study and others conducted in the same field show that burgers without fat, made with alternative fat substitutes, have a high WHC, resulting in a juicier product and suggesting that the addition of some substitutes has a positive influence on the ability of meat products to retain water (Desmond et al 1998;Troy et al 1999;Khalil 2000;Anderson and Berry 2001;Seabra 2002). …”

Section: Color Parameter Evaluationmentioning

confidence: 57%

Alternative fat substitutes for beef burger: technological and sensory characteristics

Bastos

Pimenta

et al. 2014

J Food Sci Technol

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This study aimed to develop a type of hamburger meat product and evaluate the physical features and sensory formulations of oatmeal flour, flour of green banana pulp, flour of green banana peel, flour of apple peel and pulp of Green Banana as fat substitutes. Regarding color, the formulations containing fat substitutes based on green banana presented lower values for b* and L*. Hamburgers with added oatmeal and apple peel flour obtained high values of a* and low values of L*, producing the reddest burgers. Substitutes based on green banana differed from others, resulting in a higher yield of burgers and water-holding capacity during cooking, besides having lower toughness and less shrinkage. The sensory acceptance test for untrained consumers suggests that the flour of peel and pulp of green banana, and oatmeal flour are excellent choices for fat-substitution in beef burger. Although fat contributes to a series of physical and sensory attributes such as softness, juiciness and yield, it is possible to reduce the lipid content in beef burgers without depreciating the quality of food through the use of the following fat substitutes: oat flour, apple peel flour, green banana pulp flour, green banana peel flour and green banana pulp.

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“…They are light coloured and tasteless, which make them interesting sources of fi bre. Anderson and Berry (2001) indicated that inner pea fi bre had the potential to be a useful ingredient in the development of food products required to retain the maximum amount of fat during high temperature heating. Soy hull was used by Al-Khalifa and Atia (1997) for the preparation of high fi bre camel meat patties.…”

Section: Application To Meat Productsmentioning

confidence: 99%

Dietary fibre as functional ingredient in meat products: a novel approach for healthy living — a review

2010

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There is a rapid change in our overall lifestyle due to impact of globalization. Every day hasty life has forced consumers to be dependent upon fast foods, which contain meagre amount of dietary fi bre. Non-starch polysaccharides and resistant oligosaccharides, lignin, substances associated with NSP and lignin complex in plants, other analogous carbohydrates, such as resistant starch and dextrins, and synthesized carbohydrate compounds, like polydextrose are categorized as dietary fi bre. They are mostly concentrated in cereals, pulses, fruits and vegetables. It has been proclaimed that daily dietary fi bre intake helps in prevention of many nutritional disorders like gut related problems, cardiovascular diseases, type 2 diabetes, certain types of cancer and obesity. Meat is generally lacking this potential ingredient, which could be incorporated while products processing to make them more healthful. Various fi bre rich sources have been attempted in different products attributed to their technological and health benefi ts and many are in the queue to be used in a variety of meat products. Selection of appropriate fi bre rich ingredients and their proper incorporation can improve health image of meat products.

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Effects of inner pea fiber on fat retention and cooking yield in high fat ground beef

Cited by 98 publications

References 27 publications

Assessment of the Nutritional Status of Beef and Low-Fat Beef Burger

Assessment of the Nutritional Status of Beef and Low-Fat Beef Burger

Alternative fat substitutes for beef burger: technological and sensory characteristics

Dietary fibre as functional ingredient in meat products: a novel approach for healthy living — a review

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