This study aimed to evaluate the potential use of Agaricus bisporus mushroom as a natural antioxidant,fat/salt substitute and flavor enhancer in beef burger.Ten treatments were considered using a fractional factorial ...This study aimed to evaluate the potential use of Agaricus bisporus mushroom as a natural antioxidant,fat/salt substitute and flavor enhancer in beef burger.Ten treatments were considered using a fractional factorial design(salt[0.5,1.25 and 2.0%],fat[10,15 and 20%]and mushroom content[0,15 and 30%]).Treatments were characterized by instrumental and sensory measurements.The statistical design indicated that fat content had little influence on the results.The principal component analysis showed that the incorporation of mushrooms and salt modified the texture,moisture and water activity.Oxidative stability decreased as the salt content increased,at a low-fat content.Finally,the sensory profile was affected by the mushroom and salt contents,with the fat content exerting the least influence.Therefore,mushroom incorporation in beef burger may be a feasible strategy to reduce the fat content of beef burgers.展开更多
Oxidation is one of the major causes of hamburger deterioration. Antioxidants are used to minimize oxidation process. There is a growing interest in the substitution of synthetic food antioxidants by natural ones from...Oxidation is one of the major causes of hamburger deterioration. Antioxidants are used to minimize oxidation process. There is a growing interest in the substitution of synthetic food antioxidants by natural ones from vegetable sources. In meat industry, sodium erythorbate is antioxidant that is usually used and is an example of chemical antioxidant. Effect of olive leaf extract rich in olenropein on the quality of frozen hamburger was investigated. The objective of this study was to evaluate the usage of oleuropein from olive leaf extract as natural antioxidant in frozen hamburger stored at -12 ℃ compared with sodium erythorbate. Results suggested that olive leaf extracts might be useful to the meat industry as an efficient alternative to synthetic antioxidants by retarding oxidation of hamburger compared with sodium erythorbate 0.5% of olenropein and 0.5% of sodium erythorbate are the best concentrations to be used in frozen hamburger.展开更多
Rhizome Galangal (Alpinia galanga L.) is considered a natural source of fiber, minerals and natural antioxidant compounds. This research was performed to study. The effect of adding galangal powder in different propor...Rhizome Galangal (Alpinia galanga L.) is considered a natural source of fiber, minerals and natural antioxidant compounds. This research was performed to study. The effect of adding galangal powder in different proportions (1.5, 2.5, and 3.5 gm.). Also, the effect of adding galangal extract (5%, 10% and 15%) in proportions from the total formula of beef burger patties on chemical, physiochemical, microbiological and sensory characteristics of beef burger patties during the frozen storage period at -18°C ± 2°C up to 6 months. The obtained results showed that galangal contained crude fibers (14.00%), Moisture (5.43%), K (1108.13 ppm), Mg (970 ppm), P (729.21 ppm) and Ca (370.81 ppm), while Fe (58.53 ppm) and Na (33.74 ppm) as macro and micro elements. The percent of antioxidants was about (92.60%), phenols (123.81 mg/g) and flavonoids were about (109.77 mg/g) was higher in galangal extract than galangal powder, which was recorded in its antioxidants (72.95%), phenolic (47.66 mg/g) and flavonoids (34.02 mg/g), as well as the improvement of physiochemical quality criteria (pH, protein and TBA values) throughout frozen storage in comparison with the control sample. In addition, galangal inhibited the growth and activity of microbial oxidation in tested prepared product. Also, beef burger patties containing the galangal exhibited a good sensory property and palatable, especially those containing (2.5 and 3.5 g) galangal powder and (10% and 15%) galangal extract, even after storage for 6 months under frozen conditions. The present results are useful for using galangal in the fortification of some meat products to improve nutritionally and healthy safe.展开更多
基金Funding The author(s)declare(s)that has been no significant financial support for this work that could have influenced its outcome.
文摘This study aimed to evaluate the potential use of Agaricus bisporus mushroom as a natural antioxidant,fat/salt substitute and flavor enhancer in beef burger.Ten treatments were considered using a fractional factorial design(salt[0.5,1.25 and 2.0%],fat[10,15 and 20%]and mushroom content[0,15 and 30%]).Treatments were characterized by instrumental and sensory measurements.The statistical design indicated that fat content had little influence on the results.The principal component analysis showed that the incorporation of mushrooms and salt modified the texture,moisture and water activity.Oxidative stability decreased as the salt content increased,at a low-fat content.Finally,the sensory profile was affected by the mushroom and salt contents,with the fat content exerting the least influence.Therefore,mushroom incorporation in beef burger may be a feasible strategy to reduce the fat content of beef burgers.
文摘Oxidation is one of the major causes of hamburger deterioration. Antioxidants are used to minimize oxidation process. There is a growing interest in the substitution of synthetic food antioxidants by natural ones from vegetable sources. In meat industry, sodium erythorbate is antioxidant that is usually used and is an example of chemical antioxidant. Effect of olive leaf extract rich in olenropein on the quality of frozen hamburger was investigated. The objective of this study was to evaluate the usage of oleuropein from olive leaf extract as natural antioxidant in frozen hamburger stored at -12 ℃ compared with sodium erythorbate. Results suggested that olive leaf extracts might be useful to the meat industry as an efficient alternative to synthetic antioxidants by retarding oxidation of hamburger compared with sodium erythorbate 0.5% of olenropein and 0.5% of sodium erythorbate are the best concentrations to be used in frozen hamburger.
文摘Rhizome Galangal (Alpinia galanga L.) is considered a natural source of fiber, minerals and natural antioxidant compounds. This research was performed to study. The effect of adding galangal powder in different proportions (1.5, 2.5, and 3.5 gm.). Also, the effect of adding galangal extract (5%, 10% and 15%) in proportions from the total formula of beef burger patties on chemical, physiochemical, microbiological and sensory characteristics of beef burger patties during the frozen storage period at -18°C ± 2°C up to 6 months. The obtained results showed that galangal contained crude fibers (14.00%), Moisture (5.43%), K (1108.13 ppm), Mg (970 ppm), P (729.21 ppm) and Ca (370.81 ppm), while Fe (58.53 ppm) and Na (33.74 ppm) as macro and micro elements. The percent of antioxidants was about (92.60%), phenols (123.81 mg/g) and flavonoids were about (109.77 mg/g) was higher in galangal extract than galangal powder, which was recorded in its antioxidants (72.95%), phenolic (47.66 mg/g) and flavonoids (34.02 mg/g), as well as the improvement of physiochemical quality criteria (pH, protein and TBA values) throughout frozen storage in comparison with the control sample. In addition, galangal inhibited the growth and activity of microbial oxidation in tested prepared product. Also, beef burger patties containing the galangal exhibited a good sensory property and palatable, especially those containing (2.5 and 3.5 g) galangal powder and (10% and 15%) galangal extract, even after storage for 6 months under frozen conditions. The present results are useful for using galangal in the fortification of some meat products to improve nutritionally and healthy safe.
