The environmental impact, ingredient composition, nutritional and health impact of meat alternatives: A systematic review

Lindberg, Leona; McCann, Rachel Reid; Smyth, Beatrice; Woodside, Jayne V.; Nugent, Anne P.

doi:10.1016/j.tifs.2024.104483

Trends in Food Science & Technology

2024

DOI: 10.1016/j.tifs.2024.104483

|View full text |Cite

The environmental impact, ingredient composition, nutritional and health impact of meat alternatives: A systematic review

Leona Lindberg,

Rachel Reid McCann,

Beatrice Smyth

et al.

Help me understand this report

Search citation statements

Order By: Relevance

Paper Sections

Select...

Citation Types

Supporting

Mentioning

Contrasting

Year Published

2024

Publication Types

Select...

Article1

Relationship

Self Cite0

Independent1

Authors

Journals

Cited by 1 publication

References 99 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

From Waste to Consumption: Tomato Peel Flour in Hamburger Patty Production

Karslıoğlu,

Soncu,

Nekoyu

et al. 2024

Foods

View full text Add to dashboard Cite

Tomato is a widely cultivated crop and its processing produces large quantities of wastes, such as pulp, seed, and peel. In recent years, the valorization of these wastes in the production of high-value-added food products has gained popularity in achieving environmental sustainability and zero waste. From this viewpoint, dried tomato peel (DTP-1%, 2%, 3%, 4%) flour was included in hamburger formulations. In patty samples, ash, carbohydrate, and dietary fiber amounts were increased due to the high fiber content of DTP flour, while moisture and fat percentages decreased with increasing amounts of DTP flour (p < 0.05). The inclusion of DTP flour retarded lipid oxidation during cooking (p < 0.05). The significantly highest cooking yield was calculated in samples including 4% DTP flour. In parallel, water-holding capacity, moisture, and fat retention values increased with increasing levels of DTP flour (p < 0.05). The enrichment of patties with DTP flour resulted in hard texture, less gumminess, and a darker, more reddish and yellowish color (p < 0.05). Hamburger samples containing 1% or 2% DTP flour were graded with closer scores in the sensory panel as compared to the control (0% DTP). Overall, our findings demonstrated that DTP flour up to 2% could be used to improve the nutritional and technological properties of patty samples.

show abstract

From Waste to Consumption: Tomato Peel Flour in Hamburger Patty Production

Karslıoğlu,

Soncu,

Nekoyu

et al. 2024

Foods

View full text Add to dashboard Cite

show abstract

scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.

Contact Info

hi@scite.ai

10624 S. Eastern Ave., Ste. A-614

Henderson, NV 89052, USA

Blog Terms and Conditions API Terms Privacy Policy Contact Cookie Preferences Do Not Sell or Share My Personal Information

Made with 💙 for researchers

Part of the Research Solutions Family.

The environmental impact, ingredient composition, nutritional and health impact of meat alternatives: A systematic review

Cited by 1 publication

References 99 publications

From Waste to Consumption: Tomato Peel Flour in Hamburger Patty Production

From Waste to Consumption: Tomato Peel Flour in Hamburger Patty Production

Contact Info

Product

Resources

About