Oxysterols, physicochemical properties, and sensory attributes of NaCl-substituted beef patties fortified with date fruit powder.

IF 3.3 2区农林科学 Q1 AGRICULTURE, MULTIDISCIPLINARY

Journal of the Science of Food and Agriculture Pub Date : 2025-04-02 DOI:10.1002/jsfa.14260

Kazeem D Adeyemi, Khadijat T Babatunde, Ronke R Akanji, Hakeem Ishola

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引用次数: 0

Abstract

Background: Salt substitutes can reduce sodium content in meat products but may impact their sensory quality, necessitating flavor enhancers to maintain it. The effects of date fruit powder (DFP) and salt blends on oxysterols, physicochemical properties, and sensory attributes of beef patties were assessed. Beef patties were formulated with either 20 g kg^-1 sodium chloride (NaCl, DFP-0), 20 g kg^-1 NaCl + 100 g kg^-1 DFP (DFP-1), 15 g kg^-1 potassium chloride (KCl) + 5 g kg^-1 NaCl +100 g kg^-1 DFP (DFP-2) or 15 g kg^-1 potassium citrate (C₆H₅K₃O₇) + 5 g kg^-1 NaCl +100 g kg^-1 DFP (DFP-3), and oven-cooked at 200 °C for 20 min.

Results: Sodium content, and the concentration of 22R-hydroxycholesterol, 25-hydroxycholesterol, 7-hydroperoxycholesterol, 7α-hydroxycholesterol were lower in DFP-2 and DFP-3 patties than in DFP-0 and DFP-1 patties (P < 0.05). The DFP-0 patties had greater carbonyl and malondialdehyde contents compared with other patties (P < 0.05). DFP addition enhanced total dietary fiber and lowered the color coordinates, hardness, and chewiness of beef patties (P < 0.05). Cooking loss was higher in DFP-2 and DFP-3 patties compared with DFP-0 and DFP-1 patties. The DFP-1 patties received higher sensory ratings than the other patties (P < 0.05), while the sensorial qualities of DFP-0, DFP-2, and DFP-3 patties did not differ.

Conclusion: Partial replacement of NaCl with KCl and C₆H₅K₃O₇ reduced the sodium content and selected oxysterols in beef patties. DFP supplementation increased dietary fiber and improved oxidative stability in NaCl-substituted beef patties, while DFP-1 received the highest sensory ratings. © 2025 Society of Chemical Industry.

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来源期刊

Journal of the Science of Food and Agriculture 工程技术-农业综合

CiteScore

8.10

自引率

4.90%

发文量

634

审稿时长

3.1 months

期刊介绍： The Journal of the Science of Food and Agriculture publishes peer-reviewed original research, reviews, mini-reviews, perspectives and spotlights in these areas, with particular emphasis on interdisciplinary studies at the agriculture/ food interface. Published for SCI by John Wiley & Sons Ltd. SCI (Society of Chemical Industry) is a unique international forum where science meets business on independent, impartial ground. Anyone can join and current Members include consumers, business people, environmentalists, industrialists, farmers, and researchers. The Society offers a chance to share information between sectors as diverse as food and agriculture, pharmaceuticals, biotechnology, materials, chemicals, environmental science and safety. As well as organising educational events, SCI awards a number of prestigious honours and scholarships each year, publishes peer-reviewed journals, and provides Members with news from their sectors in the respected magazine, Chemistry & Industry . Originally established in London in 1881 and in New York in 1894, SCI is a registered charity with Members in over 70 countries.