Nutritional, antioxidant and sensory properties of functional beef burgers formulated with chia seeds and goji puree, before and after in vitro digestion

Antonini, Elena; Torri, Luisa; Piochi, Maria; Cabrino, Giorgia; Meli, Maria Assunta; Bellis, Roberta De

doi:10.1016/j.meatsci.2019.108021

Cited by 46 publications

(45 citation statements)

References 48 publications

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“…Additionally, in this case, the TBARs values of the cooked burgers were dependent on the amount of chia seeds added (2%, 4%, and 8%): higher additions resulted in lower TBARs values. In the same way, Antonini et al [ 75 ] reported that the addition of chia seeds (2.5% and 5%) to beef burgers provided a significant reduction in malonaldehyde levels compared to control cooked burgers, though not in a dose-dependent manner. These authors evaluated the polyphenol patterns and antioxidant capacities in these cooked burgers reporting a good correspondence between then, especially for the ORAC and ABTS assays.…”

Section: Oxidation Stability Of Meat Products Containing Chia Quimentioning

confidence: 84%

“…Chia has been applied in several meat products (burgers, nuggets, fresh pork sausages, frankfurter-like sausages, and restructured ham-like products, among others) not only as whole chia seeds but also as flour or partially deoiled flour (after oil extraction) [ 9 , 21 , 75 , 96 , 101 , 103 , 114 , 116 , 119 , 120 ]. This addition was taken off with two main objectives: to partially replace animal fat or to improve their nutritional and techno-functional quality.…”

Section: Oxidation Stability Of Meat Products Containing Chia Quimentioning

confidence: 99%

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Chia, Quinoa, and Their Coproducts as Potential Antioxidants for the Meat Industry

Fernández‐López

Viuda‐Martos

Sayas‐Barberá

et al. 2020

Plants

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Chia and quinoa have gained popularity among consumers worldwide due to the wide variety of nutrients but also to the bioactive compounds that they contain. Lately, their processing has generated different coproducts (non-commercial grains, flour, partially deoiled flour, rich-fiber fraction, and oil, among others), which could be reincorporated to the food chain with important technological properties, antioxidant activity included. Both sets of ingredients have been revealed a great technological potential for meat product development and innovation, taking into account that oxidation is one of the main reactions responsible for their deterioration and shelf life reduction. This review focuses on the antioxidant compounds of chia and quinoa coproducts and on the strategies used to add them to meat products highlighting their effect on the lipid oxidation control. Apart from the different ways in which quinoa and chia can be incorporated into meat products and their antioxidant properties, innovative approaches for increasing this antioxidant effect and counteracting any negative alterations they may cause will be discussed.

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Section: Oxidation Stability Of Meat Products Containing Chia Quimentioning

confidence: 84%

Section: Oxidation Stability Of Meat Products Containing Chia Quimentioning

confidence: 99%

Chia, Quinoa, and Their Coproducts as Potential Antioxidants for the Meat Industry

Fernández‐López

Viuda‐Martos

Sayas‐Barberá

et al. 2020

Plants

View full text Add to dashboard Cite

show abstract

“…The ORAC assay is based on the work reported by DeLange et al [ 62 ]. This technique is a revolutionary new test–tube determination that can be employed to screen the antioxidant power of foods [ 58 ], including meat [ 40 , 47 ]. This methodology is supported by the measurement of the scavenging capacity against peroxyl radicals (ROO • ), reflecting the classical radical chain breaking antioxidant capacity by hydrogen atom transfer [ 63 ].…”

Section: Determination Of Antioxidant Capacity In Meat and Meat Productsmentioning

confidence: 99%

“…Nonetheless, due to the current trends of consumers who reject the use of synthetic antioxidants [ 30 , 31 , 32 ], on account of their association with risks to human health, and their possible carcinogenic effects [ 33 , 34 ], the food industry has opted for different strategies to increase the antioxidant substances of meat and meat products in order to improve their oxidative stability [ 16 ]. Thus, in fresh meat, the possible enhancement of oxidative status has been studied through the use of different natural diets in animal husbandry [ 35 , 36 , 37 ], or via the use of different native breeds [ 38 , 39 ], meanwhile, in meat products, there have been attempts to improve this parameter by the addition of different natural antioxidants [ 40 , 41 , 42 , 43 , 44 ].…”

Section: Introductionmentioning

confidence: 99%

Measurement of Antioxidant Capacity of Meat and Meat Products: Methods and Applications

et al. 2021

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At present, a wide variety of analytical methods is available to measure antioxidant capacity. However, this great diversity is not reflected in the analysis of meat and meat products, as there are a limited number of studies on determining this parameter in this complex food matrix. Despite this, and due to the interest in antioxidants that prevent oxidation reactions, the identification of antioxidants in meat and meat products is of special importance to the meat industry. For this reason, this review compiled the main antioxidant capacity assays employed in meat and meat products, to date, describing their foundations, and showing both their advantages and limitations. This review also looked at the different applications of antioxidant properties in meat and meat products. In this sense, the suitability of using these methodologies has been demonstrated in different investigations related to these foods.

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“…The works of many authors are devoted to the development of formulations for combined meat products enriched with biologically active plant components (Chomanov et al, 2012;Volosenko & Volosenko, 2017;Kajibayeva et al, 2013;Kehlet et al, 2019;Antonini et al, 2020;Rodrigues et al, 2020).…”

Section: Introductionmentioning

confidence: 99%

Development of new types of combined meat products and dynamic changes depending of their indicators on various technological stages of production

et al. 2022

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Currently, there is a deficiency of protein, vitamins, macro-and microelements in the diet of people. When processing and manufacturing meat, a large amount of co-products is obtained that have a high nutritional value, are a source of protein, minerals and vitamins, etc. Therefore, the rational use of co-products in the production of meat products is relevant in terms of solving the problem of the growing demand for protein. The article is devoted to the development of two new types of sausages. Based on the research results, a recipe for two new types of meat products has been developed using liver and carrots. In the finished meat products, organoleptic indicators, pH, moisture, ash, fat, protein, vitamins, minerals, carbohydrates, sodium nitrite were determined. It was revealed that at the technological stages of the manufacture of meat products, biochemical processes occur that determine a decrease in the level of amino acids, the content of proteins, fats, vitamins, etc. The qualitative and quantitative composition of free and bound amino acids of proteins of meat products is determined, their usefulness in relation to essential and limiting amino acids, the content of proteins, fats, carbohydrates, etc. is indicated.

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Nutritional, antioxidant and sensory properties of functional beef burgers formulated with chia seeds and goji puree, before and after in vitro digestion

Cited by 46 publications

References 48 publications

Chia, Quinoa, and Their Coproducts as Potential Antioxidants for the Meat Industry

Chia, Quinoa, and Their Coproducts as Potential Antioxidants for the Meat Industry

Measurement of Antioxidant Capacity of Meat and Meat Products: Methods and Applications

Development of new types of combined meat products and dynamic changes depending of their indicators on various technological stages of production

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