Faba bean protein reduces lipid oxidation and changes physicochemical quality traits of hybrid beef burgers stored in high oxygen, and high nitrogen, modified atmosphere packaging

IF 8.5 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Packaging and Shelf Life Pub Date : 2025-01-01 DOI:10.1016/j.fpsl.2024.101429

Xinyu Miao , Melindee Hastie , Minh Ha , Phyllis J. Shand , Robyn D. Warner

{"title":"Faba bean protein reduces lipid oxidation and changes physicochemical quality traits of hybrid beef burgers stored in high oxygen, and high nitrogen, modified atmosphere packaging","authors":"Xinyu Miao , Melindee Hastie , Minh Ha , Phyllis J. Shand , Robyn D. Warner","doi":"10.1016/j.fpsl.2024.101429","DOIUrl":null,"url":null,"abstract":"<div><div>Oxidation during retail display of meat products in different packaging systems impacts shelf-life and quality. Faba bean protein isolate (FPI, a plant-based protein) can partially replace meat in formulation of hybrid meat products. This study aims to determine the effect of ingredients including FPI (0, 7.5, 15 %) and transglutaminase (TG, 0, 0.5 %), oxygen (O<sub>2</sub>)- vs nitrogen (N<sub>2</sub>)-based modified atmosphere packaging (MAP) and storage time (0, 5, 10, 15 days) on the physicochemical properties, lipid oxidation, colour, and texture profile of hybrid burgers. Beef, and hybrid-burgers, became harder, springier and chewier in O<sub>2</sub>- and N<sub>2</sub>-MAP. O<sub>2</sub>-MAP had more influence on the texture of beef-burgers, relative to the hybrid-burgers. Hybrid-burgers showed lower lipid oxidation on day 0 than beef-burgers when fat content was similar, and had lower oxidation under high O<sub>2</sub>-MAP. TG helped to reduce moisture loss during display of hybrid burgers. All burgers became less light, red and more yellow in high O<sub>2</sub>-MAP during display.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"47 ","pages":"Article 101429"},"PeriodicalIF":8.5000,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Packaging and Shelf Life","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S2214289424001947","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}

引用次数: 0

Abstract

Oxidation during retail display of meat products in different packaging systems impacts shelf-life and quality. Faba bean protein isolate (FPI, a plant-based protein) can partially replace meat in formulation of hybrid meat products. This study aims to determine the effect of ingredients including FPI (0, 7.5, 15 %) and transglutaminase (TG, 0, 0.5 %), oxygen (O₂)- vs nitrogen (N₂)-based modified atmosphere packaging (MAP) and storage time (0, 5, 10, 15 days) on the physicochemical properties, lipid oxidation, colour, and texture profile of hybrid burgers. Beef, and hybrid-burgers, became harder, springier and chewier in O₂- and N₂-MAP. O₂-MAP had more influence on the texture of beef-burgers, relative to the hybrid-burgers. Hybrid-burgers showed lower lipid oxidation on day 0 than beef-burgers when fat content was similar, and had lower oxidation under high O₂-MAP. TG helped to reduce moisture loss during display of hybrid burgers. All burgers became less light, red and more yellow in high O₂-MAP during display.

查看原文本刊更多论文

求助全文

约1分钟内获得全文求助全文

来源期刊

Food Packaging and Shelf Life Agricultural and Biological Sciences-Food Science

CiteScore

14.00

自引率

8.80%

发文量

214

审稿时长

70 days

期刊介绍： Food packaging is crucial for preserving food integrity throughout the distribution chain. It safeguards against contamination by physical, chemical, and biological agents, ensuring the safety and quality of processed foods. The evolution of novel food packaging, including modified atmosphere and active packaging, has extended shelf life, enhancing convenience for consumers. Shelf life, the duration a perishable item remains suitable for sale, use, or consumption, is intricately linked with food packaging, emphasizing its role in maintaining product quality and safety.