Optimisation of cooking properties of healthier beef patties and quality evaluation during frozen storage

Romero, Mara Cristina; Fogar, Ricardo Alejandro; Doval, Mirtha Marina; Romero, Ana; Judis, María Alicia

doi:10.1007/s11694-019-00109-4

Cited by 9 publications

(3 citation statements)

References 30 publications

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“…The desirability function method was used to determine the ideal levels of the independent variables. [ 31 ] For numerical optimization, all factors were kept within range. The response variables, EB, and TS were maximized, and WVP was minimized.…”

Section: Methodsmentioning

confidence: 99%

Plasticizing effect of Apis mellifera honey on whey protein isolate films

et al. 2022

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The aims of this study were to analyze the plasticizing effect of Apis mellifera honey on the mechanical, physicochemical and optical properties of whey protein isolate (WPI) films and to compare the results collected with the plasticizing effect of glycerol on WPI-films. Response surface was applied to optimize the amounts of WPI and glycerol in order to obtain films with higher tensile strength (TS), moderate elongation, and lower water vapor permeability so that they could be used as reference films. Honey was added at different concentrations (60%, 80%, and 100%) of g honey/100 g WPI, as a plasticizer to the WPI-films. In comparison to glycerolplasticized films, an increase in the percentage of honey produced a reduction of 20 ± 10 to 48 ± 0.5% of TS, a 66 ± 0.5% lower in Young's modulus (WPI-films with 100% honey), and an increase of 186 ± 11% in elongation at break in the WPI-films with 100% honey. Honey-plasticized WPI-films were from 29 ± 11 to 43 ± 3% less permeable to water vapor than glycerol-plasticized WPI films. The mechanical characteristics of the 80% honey formulation did not differ significantly from those of the reference film (p > 0.05). Findings from this study indicate that honey has great potential as a plasticizer in WPI-films.

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Section: Methodsmentioning

confidence: 99%

Plasticizing effect of Apis mellifera honey on whey protein isolate films

et al. 2022

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“…[33][34][35] Other reported modified starches such as oxidized starch-gelatin composite material with excellent hydration and swelling properties may find its application in industry. [36,37] Regarding this, starch-based material shows high potential for 3D print meat.…”

Section: Introductionmentioning

confidence: 99%

Feasibility Study of Starch‐Based Biomass Incorporated 3D Printed Beef

et al. 2022

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Food additives are one of the essential components in 3D food printing, which can be used to improve the processability performance of printed foods. In this study, five types of soluble starch‐based additives (Soluble starch (Ss), gelatinized soluble starch, gelatinized starch powder, oxidized starch powder (OSp), oxidized starch‐gelatin powder (OS‐Gp)) are added to ground beef in order to enhance its flowability during the extrusion process and improve the quality of 3D printed products. Beef products are made with 1% formulation for each starch‐based additives and are compared with control (no additives) samples. All additives enhance the cooking yield of samples significantly. Among all treatments, diameter reduction is not significant compared to the control except for the addition of gelatinized Ss and OS‐GP. The addition of starch‐based additives results in significant changes in the texture of the samples, with most of the hardness, chewiness, and viscosity decreasing. Treatment of starch‐based additives brings a lighter color to the samples except for the addition of OSp, and all the additives reduce the redness and yellowness value significantly.

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“…Pérez-Báez et al (2020) optimised the incorporation of roselle, potato peel flour, and beef fat into beef patties using RSM. Romero et al (2019) used RSM to optimise the contents of corn starch and whey protein concentrate in a beef patty to improve the lipid profile and cooking properties. Therefore, the objectives of the present work were to evaluate the effects of pecan nut, roselle, and salt incorporation on the quality of beef patties, and to use RSM to determine the optimal combination of these components.…”

Section: Introductionmentioning

confidence: 99%

Modelling the effects of pecan nut [Carya illinoinensis (Wangenh.) K.Koch], roselle (Hibiscus sabdariffa L.), and salt on the quality characteristics of beef patties

Pérez-Báez¹,

Valenzuela‐Melendres²,

Camou³

et al. 2022

IFRJ

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The meat industry has become increasingly interested in developing products containing new ingredients oriented to consumers’ health. Health benefits are gained from frequent consumption of pecan nut and roselle, which can therefore be used as ingredients in meat product formulations. However, incorporating novel ingredients or reducing the content of traditional ingredients might affect meat product quality, thus needs to be evaluated and optimised for the development of functional foods. The objective of the present work was to assess how pecan nut (0 to 10%), roselle (0 to 2%), and salt (0 to 2%) affect the physicochemical properties, antioxidant, and sensory characteristics of beef patties, and use response surface methodology to optimise the content of these ingredients in a meat product formulation. Regression models were developed to predict quality properties. All models were significant (p < 0.05) with an R2 > 0.85 and a nonsignificant lack of fit (p > 0.05), thus indicating that these models could adequately predict response variables. The optimised formulation was 7.97% pecan nut, 1.59% roselle, and 1.08% salt. The predicted physicochemical properties were L* = 42.88, a* = 12.29, b* = 8.51, pH = 5.10, and cooking loss = 24.66%; the antioxidant properties were DPPH = 0.53 mg TE/g fp, ABTS = 0.65 mg TE/g fp, and total phenolic content = 0.46 mg GA/g fp; and the sensory properties were flavour = 7.03, tenderness = 6.98, and juiciness = 7.01. Pecan nut and roselle are promising natural ingredients that can be used to prepare low-salt beef patties.

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Optimisation of cooking properties of healthier beef patties and quality evaluation during frozen storage

Cited by 9 publications

References 30 publications

Plasticizing effect of Apis mellifera honey on whey protein isolate films

Plasticizing effect of Apis mellifera honey on whey protein isolate films

Feasibility Study of Starch‐Based Biomass Incorporated 3D Printed Beef

Modelling the effects of pecan nut [Carya illinoinensis (Wangenh.) K.Koch], roselle (Hibiscus sabdariffa L.), and salt on the quality characteristics of beef patties

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