Opuntia ficus-indica Meal in Beef Burger

IF 0.9 Q4 FOOD SCIENCE & TECHNOLOGY

Journal of Culinary Science & Technology Pub Date : 2023-10-14 DOI:10.1080/15428052.2023.2270939

Uesdra Lucas Fonsêca dos Santos, Layze Natalinne Gomes Ferreira, Luaterra Dória Cruz, Acácio Figueirêdo Neto, Mário Adriano Ávila Queiroz, Mateus Matiuzzi da Costa, Jamille Cristina Pereira Cordeiro, Glayciane Costa Gois, Nayane Valente Batista, Francisco Allan Leandro de Carvalho, Rafael Torres de Souza Rodrigues

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引用次数: 0

Abstract

ABSTRACTThis study aimed to evaluate the effect of the inclusion of 0, 5, 10 and 15% of Opuntia ficus-indica meal (OFM) on physical and chemical characteristics and sensory quality of beef burgers. Inclusion of OFM reduced luminosity, redness, pH, cooking losses and sensorial quality (p < 0.05) and increased yellowness and water holding capacity (p < 0.05). Inclusion of 15% OFM reduced fat content (p = 0.0292). Inclusion of OFM affected texture profile. In general, this study suggests the inclusion of 5% OFM in beef burger production.KEYWORDS: Cooking lossesfat reductionmeat productsplant mealreformulationwater retention Disclosure statementNo potential conflict of interest was reported by the author(s).Data availability statementFurther information on the data and methodologies will be made available by the author for correspondence, as requested.Additional informationFundingThis research did not receive any specific grant from funding agencies in the public, commercial, or not-for-profit sectors.

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牛肉汉堡中的无花果-印度机会餐

摘要本研究旨在评价添加0、5、10、15%的无花果籽粕(OFM)对牛肉汉堡理化特性和感官品质的影响。OFM降低了光亮度、红度、pH、蒸煮损失和感官品质(p < 0.05)，提高了黄度和持水能力(p < 0.05)。15% OFM的加入降低了脂肪含量(p = 0.0292)。包含OFM会影响纹理轮廓。总的来说，这项研究建议在牛肉汉堡生产中加入5%的OFM。关键词:蒸煮损失;减脂;肉制品;植物粉;数据可用性声明关于数据和方法的进一步信息将由作者根据要求提供。本研究没有从公共、商业或非营利部门的资助机构获得任何特定的资助。

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来源期刊

Journal of Culinary Science & Technology FOOD SCIENCE & TECHNOLOGY-

CiteScore

3.20

自引率

7.70%

发文量

期刊介绍： The Journal of Culinary Science & Technology aims to communicate the vital issues, latest developments, and thinking on the science and technology behind meal planning, preparation, processing, and service for a global consuming public. These issues relate to food management in a variety of settings that include culinary-related operations, food production, food product development, restaurant management and other foodservice ventures. It is the Journal''s intention to encourage an interchange among culinary professionals, food scientists and technologists, research chefs, foodservice managers, educators and researchers. Contributors are encouraged to identify the practical implications of their work for food operations, promoting and evaluating food knowledge, the science of alcohol, examining changing trends and attitudes, healthy eating lifestyles, innovation management, and enhancing and developing practical culinary skills. It is the Journal of Culinary Science & Technology''s policy to use a ''double-blind review'' procedure for the evaluation of all articles. Therefore, the reviewers and the author(s) are not identified to each other. Scope/Coverage: -Culinary innovation -Blurring lines between food technology and culinary arts -Issues and trends related to human nutrition -The collaboration between food science and culinary innovation -Techniques and technology and their role in quality of life/guest satisfaction associated with culinary, wine and food experiences -Trends in molecular gastronomy and its derivates -Annual review of trends in culinary science and technology -Applied research -Relevant research notes -Management styles, methods and principles -Techniques and innovations