Orange albedo flour as a fat replacer in beef burgers: adding value to citrus industry by-products

Abstract

Dietary fiber is an important component to improve the nutritional appeal of meat products, and it could be obtained from by-products of the citrus industry. Considering that orange albedo was not sufficiently addressed in meat products, the purpose of this work was to evaluate the influence of the orange albedo flour as an animal fat substitute in beef burgers. Five formulations were developed with different substitutions of pork fat by the orange albedo flour (0; 25; 50; 75; and 100%). The analyses carried out were the proximal composition of orange albedo flour and beef burgers and the cooking yield, shrinkage, pH, color, sensory acceptance, and purchase intent of the beef burgers. The results showed that the percentage of lipids was reduced by up to 70%, however, the yield parameters were negatively affected by the inclusion of the orange albedo flour: the higher the amount of flour added, lower was the water retention capacity and higher was the shrinkage rate. Concerning sensory analysis, the formulations that pork back fat was substituted by 25 and 50% of orange albedo flour were the most acceptable for all sensory attributes and purchase intention, characterizing themselves as viable alternatives both of the nutritional and sensory aspects.

Uso e dependência do smartphone de adolescentes no cenário escolar de tempo integral

“…Concluiu-se que a adição de farinha da casca de laranja é uma alternativa viável à substituição da pectina na produção de geleia, não só como agente gelificante, mas também por apresentar potencial para a formulação de nutracêuticos e de conservadores alimentícios. Silva et al (2020), identificação A16, avaliaram a influência da substituição da gordura suína por farinha do albedo da laranja na elaboração de hambúrgueres bovinos. Foram elaboradas cinco formulações: FC, F1, F2, F3 e F4 com 0%, 25%, 50%, 75% e 100% da farinha do albedo, respectivamente.…”

Antioxidant and Antibacterial Effect of Fruit Peel Powders in Chicken Patties

“…Therefore, their incorporation into meat products could result in benefits for human health. It is noteworthy that most of the previous research has focused on using citrus fibers as a fat replacement to produce low-fat meat products [11], while the oxidative stability of meatballs using citrus peel extracts was studied by Nishad et al [12]. Owing to the flavor considerations of fruit peel aromatic oily liquid extracts, the use of peel powders of citrus fruits, such as lemon, orange, and grapefruit, as well as banana during the processing of meat products is a good choice; nonetheless, studies about the application of fruit peel powders in the meat industry are very limited.…”

The efficiency of citrus peel powders in improvement of meat quality during chilled storage

“…These compounds have shown antimicrobial effects against harmful foodborne microorganisms by lysis of them through cell membrane (Rafiq et al, 2018). In addition, they are rich in dietary fibers, low cost and high value; so, their incorporation into meat products could result in benefits for human health (Silva et al, 2020;Zaki and Naeem, 2021). Peels are considered as the main citrus byproduct, accounting for around 50%-65% of the fruit's weight during processing.…”