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
{"title":"牛肉汉堡中的无花果-印度机会餐","authors":"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","doi":"10.1080/15428052.2023.2270939","DOIUrl":null,"url":null,"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.","PeriodicalId":46034,"journal":{"name":"Journal of Culinary Science & Technology","volume":"34 1","pages":"0"},"PeriodicalIF":0.9000,"publicationDate":"2023-10-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"<i>Opuntia ficus-indica</i> Meal in Beef Burger\",\"authors\":\"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\",\"doi\":\"10.1080/15428052.2023.2270939\",\"DOIUrl\":null,\"url\":null,\"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.\",\"PeriodicalId\":46034,\"journal\":{\"name\":\"Journal of Culinary Science & Technology\",\"volume\":\"34 1\",\"pages\":\"0\"},\"PeriodicalIF\":0.9000,\"publicationDate\":\"2023-10-14\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Journal of Culinary Science & Technology\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.1080/15428052.2023.2270939\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q4\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of Culinary Science & Technology","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.1080/15428052.2023.2270939","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q4","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
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.
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