Frozen storage characteristics of low-salt and low-fat beef patties as affected by Wakame addition and replacing pork backfat with olive oil-in-water emulsion

The effect of partial-fat substitutions with encapsulated and unencapsulated fish oils on the technological and eating quality of beef burgers over storage

“…Jiménez-Colmenero (2007) suggested that the conditions needed to incorporate oils into meat products should vary from their conventional animal fat containing counterparts, which was not the case in the present study. This may explain the contradictory results of previous studies (López-López et al, 2010;Youssef & Barbut, 2009, 2011 in relation to cook loss and water binding.…”

A salt substitute with low sodium content from plant aqueous extracts

“…The full potential of diet modification for the treatment of hypertension has not yet been realized (Johnson et al, 2007). However, principal dietary constituents thought to be important for the regulation of blood pressure include salt, alcohol, and body weight; this data is strongly supported by many previous studies (Shaughnessy & Kevin, 2006;López-López, Cofrades, Yakan, Solas, & Jiménez-Colmenero, 2010). The potential of reduced dietary sodium to lower blood pressure is supported by a broad range of data (Myers, 1989;Svetkey et al, 2004).…”

Recent developments in the application of seaweeds or seaweed extracts as a means for enhancing the safety and quality attributes of foods

“…Since seaweeds are rich in sodium the amount of NaCl to be used for meat emulsions could be effectively reduced. López-López et al (2010) observed an increase in the mineral content during preparation of beef patties with low-salt (0.5%) and low-fat (b10%) contents with the addition of U. pinnatifida (Table 1). In another study ), addition of H. elongata was shown to improve the water and fat binding properties, reduce (P b 0.05) lightness and redness and increase (P b 0.05) the hardness and chewiness of low-fat frankfurters enriched with n− 3 PUFA.…”

“…López-López, Bastida, et al (2009) reported that the addition of edible seaweeds, Sea Spaghetti (H. elongata), Wakame (U. pinnatifida), and Nori (P. umbilicalis) to low-salt meat emulsion model systems supplied the meat samples with soluble polyphenolic compounds thereby enhancing the antioxidant capacity of the systems. López-López, Cofrades, Yakan, Solas, and Jiménez-Colmenero (2010) also studied the effect of adding U. pinnatifida (Wakame seaweed) on the characteristics of beef patties with low-salt (0.5%) and low-fat (b10%) contents. Patties with Wakame presented less (P b 0.05) thawing and cooking losses and were softer (P b 0.05) than patties without seaweed.…”