Physicochemical and technological properties of beef burger as influenced by the addition of pea fibre

This study aimed to evaluate the physicochemical characteristics and sensory attributes of beef burgers with the addition of pea fibre as a partial substitute of meat or fat. Three formulations were prepared: control (CON) – similar to the commercial formulation; fibre/less meat (FLM)—5% meat reduction and addition of 1% pea fibre; fibre/less fat (FLF)—7% fat reduction and addition of 1% pea fibre. Non‐significant differences were obtained for pH, colour parameters (L* and b*), texture profile, cooking loss and size reduction among formulations. Moreover, sensory analysis with consumers of beef burgers did not indicate differences among the formulations for all the analysed attributes. Ther…

Natural antioxidants to reduce the oxidation process of meat and meat products

Use of Tiger Nut (Cyperus esculentus L.) Oil Emulsion as Animal Fat Replacement in Beef Burgers

The present study evaluated the replacement of beef fat in beef burgers using a tiger nut (Cyperus esculentus L.) oil emulsion, in order to reduce total fat and saturated fatty acids in the studied samples. Three formulations were processed: Control&mdash

Main characteristics of peanut skin and its role for the preservation of meat products

Background The produced peanuts by-products are a huge challenge, but they are recognized to be a source of valuable nutrients, including natural antioxidants and antimicrobials. Antioxidants are considered as necessary ingredients in food to prevent oxidative reactions and their undesirable effects in food quality during processing and storage. However, the use of such compounds is regulated due to their harmful effects revealed by in vitro and in vivo studies. The use of natural antioxidants appears as an interesting alternative for food producers, particularly meat industries. Scope and approach Peanut skin (PS), a by-product of peanut processing in agro-industries, constitutes an under-…