Pitahaya (Hylocereus ocamponis) peel flour as new ingredient in the development of beef burgers: impact on the quality parameters

IF 3 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

European Food Research and Technology Pub Date : 2024-04-15 DOI:10.1007/s00217-024-04545-5

Verónica Reyes-García, Carmen Botella-Martínez, Naida Juárez-Trujillo, Manuel Viuda-Martos

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Abstract

The aim of this work was to determine the impact of pitahaya peel flour (PPF) addition, at different concentrations (1.5 and 3%) on the chemical, physico-chemical and sensorial properties of beef burgers. This assessment was based on: proximal analysis, physico-chemical and cooking properties, lipid oxidation and sensory assay of beef burgers. The burger reformulation with pitahaya peel flour had no effect (p > 0.05) on the chemical composition of raw burgers, whilst the cooked burger increased (p < 0.05) the protein and fat content and in the same way increased the calcium, potassium and phosphorus content (p < 0.05) with respect to the control sample. The colour coordinates redness (increased) and yellowness (decreased) were affected (p < 0.05) by the pitahaya peel flour addition. From a textural point of view, all parameters, except springiness, were affected (p < 0.05) by the incorporation of pitahaya peel flour. In addition, the use of pitahaya peel flour reduces (p < 0.05) the cooking loss and the shrinkage of burgers. The raw and cooked beef burger added with pitahaya peel flour showed lower lipid oxidation values (p < 0.05) than those of the control sample. The hedonic scores for all burgers analysed ranged from 6 to 7, which indicates a high degree of acceptance by the panellists. The results obtained indicated that pitahaya peel flour could be used as a novel ingredient in the development of beef burgers.

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皮塔哈雅（Hylocereus ocamponis）果皮粉作为开发牛肉汉堡的新配料：对质量参数的影响

这项研究旨在确定添加不同浓度（1.5% 和 3%）的番荔枝皮粉（PPF）对牛肉汉堡的化学、理化和感官特性的影响。评估基于牛肉汉堡的近端分析、理化和烹饪特性、脂质氧化和感官检测。与对照样品相比，用番木瓜皮粉重新配制的汉堡对生汉堡的化学成分没有影响（p >0.05），而煮熟的汉堡增加了蛋白质和脂肪含量（p <0.05），同样也增加了钙、钾和磷含量（p <0.05）。颜色坐标红度（增加）和黄度（减少）受添加的番木瓜皮粉的影响（p <0.05）。从质地的角度来看，除回弹性外，所有参数都会受到加入番木瓜皮粉的影响（p < 0.05）。此外，番木瓜皮粉还能减少汉堡的烹饪损失和收缩（p < 0.05）。与对照样品相比，添加了番木瓜皮粉的生牛肉汉堡和熟牛肉汉堡的脂质氧化值更低（p < 0.05）。所分析的所有汉堡的享乐性得分都在 6 到 7 分之间，这表明小组成员的接受程度很高。结果表明，番木瓜皮粉可作为一种新型配料用于牛肉汉堡的开发。

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来源期刊

European Food Research and Technology 工程技术-食品科技

CiteScore

6.60

自引率

3.00%

发文量

232

审稿时长

2.0 months

期刊介绍： The journal European Food Research and Technology publishes state-of-the-art research papers and review articles on fundamental and applied food research. The journal''s mission is the fast publication of high quality papers on front-line research, newest techniques and on developing trends in the following sections: -chemistry and biochemistry- technology and molecular biotechnology- nutritional chemistry and toxicology- analytical and sensory methodologies- food physics. Out of the scope of the journal are: - contributions which are not of international interest or do not have a substantial impact on food sciences, - submissions which comprise merely data collections, based on the use of routine analytical or bacteriological methods, - contributions reporting biological or functional effects without profound chemical and/or physical structure characterization of the compound(s) under research.