Quality properties of sausage incorporated with flaxseed and tomato powders

Ghafouri-Oskuei, Hamed; Javadi, Afshin; Asl, Mohammad Reza Saeidi; Azadmard‐Damirchi, Sodeif; Armin, Mohammad Ali

doi:10.1016/j.meatsci.2019.107957

Cited by 30 publications

(20 citation statements)

References 37 publications

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“…4. The addition of linseed (3,4, and 5%) to burgers did not significantly change the color, texture or odor of the beef burgers (P > 0.05), which was similar to the results of Ghafouri-Oskuei et al (2020) by adding 3% linseed and tomato powder to the sausage [40]. In a study conducted by Bilek and Turhan (2009), the addition of linseed powder reduced the sensory value of beef patties [30].…”

Section: Fat (%)supporting

confidence: 80%

Functional and quality attributes of beef burgers fortified by brown linseed powder

Basiri¹,

Yousefi²,

Shekarforoush³

2022

FFHD

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The effects of adding brown linseed at different concentrations (3, 4, and 5%) on physicochemical and sensory attributes of beef burgers were analyzed. Linseed powder increased the protein and fat content and decreased the moisture of the raw burgers and the fat absorption after frying. It also increased the ω3, ω6, ω9 level, PUFA/SFA ratio, and reduced the ω6:ω3 fraction. Improving the cooking yield and water holding capacity were other benefits of this fortification. The linseed did not change the texture and sensory properties of burgers but improved the flavor and general acceptance. Adding the linseed powder to the beef burger formulation is a good way for improving the yield and simultaneously improving the physicochemical property and nutritional value of the beef burger.

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Section: Fat (%)supporting

confidence: 80%

Functional and quality attributes of beef burgers fortified by brown linseed powder

Basiri¹,

Yousefi²,

Shekarforoush³

2022

FFHD

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“…Plant-based ingredients may have strong effects on the colour of meat products. The effect of different plant-based ingredients on colour parameters (L*, a*, and b*) has been evaluated by several researchers [33,37,[40][41][42], who investigated how the ingredients enhancing meat nutritional quality influence their overall acceptance and appearance in the eyes of the consumers.…”

Section: Effect Of Additives On Colourmentioning

confidence: 99%

Application of Raw and Defatted by Supercritical CO2 Hemp Seed Press-Cake and Sweet Grass Antioxidant Extract in Pork Burger Patties

Kerner

Jõudu

Tänavots

et al. 2021

Foods

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There is an increasing tendency toward the application of plant origin ingredients in meat products. This study evaluates the physicochemical properties and oxidative stability of pork burger patties produced with the addition of dried raw and defatted by supercritical CO2 extraction hemp seed press-cake as protein-rich ingredients (1.5–2.0%) and sweet grass ethanolic extract (0.5%) as a strong natural antioxidant. The main aim of using such a combination was to assess the possibility of mitigating the negative effects of hemp seed press-cake, containing approx. 10% of highly unsaturated oil, on the oxidation of meat products. The patties were compared with the control sample (without additives) during storage on days 0, 4, 8, 15, and 21 at 4 °C in modified atmosphere conditions. Plant ingredients reduced the lightness of pork patties, while their effects on other physicochemical characteristics were insignificant. The patties with fully defatted hemp seed flour showed the lowest grilling losses. Based on the measurement of thiobarbituric acid reactive substances, raw hemp seed press-cake increased the oxidative rate of pork patties; however, remarkably, the addition of sweet grass extract completely inhibited oxidation during the whole period of storage. The sensory characteristics of the products were acceptable; however, the patties with sweet grass extract received lower evaluation scores.

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“…[ 52 ]. Even though their main usage has been for the development of functional meat products [ 53 , 54 , 55 , 56 ], there has been also some research about the use of these ingredients as meat substitutes/extenders. Research about the use of cereals, tubers and fruits as meat extenders in the last thirteen years is summarised in Table 2 .…”

Section: Meat Extendersmentioning

confidence: 99%

Towards More Sustainable Meat Products: Extenders as a Way of Reducing Meat Content

Pintado

Delgado‐Pando

2020

Foods

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The low efficiency of animal protein (meat products) production is one of the main concerns for sustainable food production. However, meat provides high-quality protein among other compounds such as minerals or vitamins. The use of meat extenders, non-meat substances with high protein content, to partially replace meat, offers interesting opportunities towards the reformulation of healthier and more sustainable meat products. The objective of this review is to give a general point of view on what type of compounds are used as meat extenders and how they affect the physicochemical and sensory properties of reformulated products. Plant-based ingredients (pulses, cereals, tubers and fruits) have been widely used to replace up to 50% of meat. Mushrooms allow for higher proportions of meat substitution, with adequate results in reduced-sodium reformulated products. Insects and by-products from the food industry are novel approaches that present an opportunity to develop more sustainable meat products. In general, the use of meat extenders improves the yield of the products, with slight sensory modifications. These multiple possibilities make meat extenders’ use the most viable and interesting approach towards the production of healthier meat products with less environmental impact.

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Quality properties of sausage incorporated with flaxseed and tomato powders

Cited by 30 publications

References 37 publications

Functional and quality attributes of beef burgers fortified by brown linseed powder

Functional and quality attributes of beef burgers fortified by brown linseed powder

Application of Raw and Defatted by Supercritical CO2 Hemp Seed Press-Cake and Sweet Grass Antioxidant Extract in Pork Burger Patties

Towards More Sustainable Meat Products: Extenders as a Way of Reducing Meat Content

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