Frozen storage characteristics of low-salt and low-fat beef patties as affected by Wakame addition and replacing pork backfat with olive oil-in-water emulsion

Food Research International

Volumn 43, Issue 5, 2010, Pages 1244-1254

  Lopez Lopez I ^a   Cofrades, S ^a   Yakan, A ^b   Solas, M T ^c   Jimenez Colmenero F ^a  

^a INSTITUTO DEL FRÍO CSIC   (Spain)

^b MUSTAFA KEMAL UNIVERSITY   (Turkey)

^c UNIVERSIDAD COMPLUTENSE DE MADRID   (Spain)

Author keywords

Burger; Frozen storage; Low fat; Low salt; Olive oil emulsion; Wakame seaweed

Indexed keywords

BURGER; FROZEN STORAGE; LIMITING FACTORS; LIPID OXIDATION; LOW-FAT; MINERAL CONTENT; NA/K RATIO; OLIVE OIL; SENSORY PANELS; SOFTENING EFFECT;

EMULSIFICATION; EMULSIONS; MEATS; VEGETABLE OILS;

SEAWEED;

UNDARIA;

EID: 77953914438     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2010.03.005     Document Type: Article

References (78)

1. Albert C.M., Gaziano J.M., Willett W.C., Manson J.E. Nut consumption and decreased risk of sudden cardiac death in the Physicians' Health Study. Archives of Internal Medicine 2002, 162(12):1382-1387.
2. Aleson-Carbonell L., Fernández-Lopez J., Pérez-Álvarez J.A., Kuri V. Characteristics of beef burger as influenced by various types of lemon albedo. Innovative Food Science & Emerging Technologies 2005, 6(2):247-255.
3. Amano H., Kakinuma M., Coury D.A., Ohno H., Hara T. Effect of seaweed mixtures on serum lipid level and platelet aggregation in rats. Fisheries Science 2005, 71(5):1160-1166.
4. Andrade L.R., Salgado L.T., Farina M., Pereira M.S., Mourao P.A.S., Filho G.M.A. Ultrastructure of acidic polysaccharides from the cell walls of brown algae. Journal of Structural Biology 2004, 145(3):216-225.
5. Antonios T.F.T., MacGregor G.A. Scientific basis for reducing the salt (sodium) content in food products. Production and processing of healthy meat, poultry and fish products 1997, 84-100. Blackie Academic & Professional, London. A.M. Pearson, T.R. Dutson (Eds.).
6. AOAC Official methods of analysis of AOAC international 2000, Association of Official Analytical Chemistry, MD, USA. 17th ed.
7. Awad A., Powrie W.D., Fennema O. Chemical deterioration of frozen bovine muscle at -4°C. Journal of Food Science 1968, 33:227-235.
8. Beecher G.R. Phytonutrients' role in metabolism: Effects on resistance to degenerative processes. Nutrition Reviews 1999, 57(9):S3-S6.
9. Besbes S., Attia H., Deroanne C., Makni S., Blecker C. Partial replacement of meat by pea fiber and wheat fiber: Effect on chemical composition, cooking characteristics and sensory properties of beef burgers. Journal of Food Quality 2008, 31(4):480-489.
10. Best D. Whatever happened to fiber. Prepared Foods 1991, 160:54-58.
11. Bhattacharya M., Hanna M.A., Mandigo R.W. Effect of frozen storage-conditions on yields, shear-strength and color of ground-beef patties. Journal of Food Science 1988, 53(3):696-700.
12. Bligh E.G., Dyer W.J. A rapid method of total lipid extraction and purification. Canadian Journal of Biochemistry and Physiology 1959, 37(8):911-917.
13. Bloukas J.G., Paneras E.D. Substituting olive oil for pork backfat affects quality of low-fat frankfurters. Journal of Food Science 1993, 58(4):705-709.
14. Bloukas J.G., Paneras E.D., Fournitzis G.C. Effect of replacing pork backfat with olive oil on processing and quality characteristics of fermented sausages. Meat Science 1997, 45(2):133-144.
15. Bocanegra A., Bastida S., Benedi J., Rodenas S., Sanchez-Muniz F.J. Characteristics and nutritional and cardiovascular-health properties of seaweeds. Journal of Medicinal Food 2009, 12(2):236-258.
16. Brewer M.S., Harbers C.A.Z. Effect of packaging on physical and sensory characteristics of ground pork in long-term frozen storage. Journal of Food Science 1991, 56(3):627-631.
17. Carballo J., Fernández P., Barreto G., Solas M.T., Jiménez-Colmenero F. Morphology and texture of bologna sausage as related to content of fat, starch and egg white. Journal of Food Science 1996, 61(3):652-655.
18. Chae S.H., Keeton J.T., Smith S.B. Conjugated linoleic acid reduces lipid oxidation in aerobically stored, cooked ground beef patties. Sensory and Nutritive Qualities of Food 2004, 69(8):S306-S309.
19. Chew Y.L., Lim Y.Y., Omar M., Khoo K.S. Antioxidant activity of three edible seaweeds from two areas in South East Asia. Lebensmitten Wiss Technololgy 2008, 41:1067-1072.
20. Chun S.S., Park J.R., Park J.C., Suh J.S., Ahn C.B. Quality characteristics of hamburger patties added with seaweed powder. Journal of the Korean Society of Food Science and Nutrition 1999, 28(1):140-144.
21. Cofrades S., Guerra M.A., Carballo J., Fernández-Martín F., Jiménez-Colmenero F. Plasma protein and soy fiber content effect on bologna sausage properties as influenced by fat level. Journal of Food Science 2000, 65(2):281-287.
22. Cofrades S., López-López I., Solas M.T., Bravo L., Jiménez-Colmenero F. Influence of different types and proportions of added edible seaweeds on characteristics of low-salt gel/emulsion meat systems. Meat Science 2008, 79:767-776.
23. Dawczynski C., Schubert R., Jahreis G. Amino acids, fatty acids, and dietary fibre in edible seaweed products. Food Chemistry 2007, 103(3):891-899.
24. Decker E.A., Xu Z.M. Minimizing rancidity in muscle foods. Food Technology 1998, 52(10):54-59.
25. Desmond E. Reducing salt: A challenge for the meat industry. Meat Science 2006, 74(1):188-196.
26. Djordjevic D., McClements D.J., Decker E.A. Oxidative stability of whey protein-stabilized oil-in-water emulsions at pH 3: Potential omega-3 fatty acid delivery systems (Part B). Journal of Food Science 2004, 69(5):C356-C362.
27. Dzudie T., Kouebou C.P., Essia-Ngang J.J., Mbofung C.M.F. Lipid sources and essential oils effects on quality and stability of beef patties. Journal of Food Engineering 2004, 65(1):67-72.
28. EC (2008). Commission Directive 2008/100/EC of 28 October 2008 amending Council Directive 90/496/EEC on nutrition labelling for foodstuffs as regards recommended daily allowances, energy conversion factors and definitions. Official Journal of the European Union, L285/9-12.
29. EC (2009). European Commission. Health and Consumers Directorate-General. Working document on the setting of nutrient profiles. Preliminary draft. Legal proposal.
30. Fernández, P. (1997). Utilización de ingredientes y factores tecnológicos en el desarrollo de productos cárnicos con bajo contenido en grasa. Doctoral thesis (pp. 160-176).
31. Fernández-Ginés J.M., Fernández-López J., Sayas-Barberá E., Pérez-Álvarez J.A. Meat products as functional foods: A review. Journal of Food Science 2005, 70(2):R37-R43.
32. Fernández-Sáa C. Algas de Galicia. Alimento y Salud 2000, Pontevedra, Algamar. 2002nd ed.
33. Fleurence J. Seaweed proteins: Biochemical, nutritional aspects and potential uses. Trends in Food Science & Technology 1999, 10(1):25-28.
34. Fujimura N., Suzuki A., Nagai T., Mizumoto I., Itami T., Hatate H., et al. Antioxidative activity of animal and vegetable dietary fibers. Biofactors 2004, 21(1-4):329-333.
35. Hoogenkamp H.W. Low-calories sausages, spread and mousses. Fleischerie 1989, 40(11):IV-V.
36. Hoogenkamp H.W. Low-fat and low-cholesterol sausages. Fleischerie 1989, 40(10):III-IV.
37. Hull D.H., Rogers R.W., Martin J.M. Effects of carbohydrate substitution and preblending on the properties of reduced fat-high moisture beef frankfurters. Journal of Muscle Foods 1992, 3(4):323-340.
38. Hur S.J., Jin S.K., Kim I.S. Effect of extra virgin olive oil substitution for fat on quality of pork patty. Journal of the Science of Food and Agriculture 2008, 88(7):1231-1237.
39. Jiménez-Colmenero F. Healthier lipid formulation approaches in meat-based functional foods. Technological options for replacement of meat fats by non-meat fats. Trends in Food Science & Technology 2007, 18:567-578.
40. Jiménez-Colmenero F., Ayo M.J., Carballo J. Physicochemical properties of low sodium frankfurter with added walnut: effect of transglutaminase combined with caseinate, KCl and dietary fibre as salt replacers. Meat Science 2005, 69(4):781-788.
41. Jiménez-Colmenero F.J., Borderias A.J. A Study of the effects of frozen storage on certain functional-properties of meat and fish-protein. Journal of Food Technology 1983, 18(6):731-737.
42. Jiménez-Colmenero F., Serrano A., Ayo J., Solas M.T., Cofrades S., Carballo J. Physicochemical and sensory characteristics of restructured beef steak with added walnuts. Meat Science 2003, 65(4):1391-1397.
43. Kaeferstein F.K., Clugston G.A. Human health problems related to meat production and consumption. Fleischwirtschaft 1995, 75:889-892.
44. Karr K.J., Maretzki A.N., Knabel S.J. Meat and poultry companies assess Usdas hazard analysis and critical control point system. Food Technology 1994, 48(2):117-122.
45. Koutsopoulos D.A., Koutsimanis G.E., Bloukas J.G. Effect of carrageenan level and packaging during ripening on processing and quality characteristics of low-fat fermented sausages produced with olive oil. Meat Science 2008, 79(1):188-197.
46. Lalic L.M., Berkovic K. The influence of algae addition on physicochemical properties of cottage cheese. Milchwissenschaft - Milk Science International 2005, 60(2):151-154.
47. Lee S., Decker E.A., Faustman C., Mancini R.A. The effects of antioxidant combinations on color and lipid oxidation in n-3 oil fortified ground beef patties. Meat Science 2005, 70(4):683-689.
48. López-López I., Bastida S., Ruiz-Capillas C., Bravo L., Larrea M.T., Sánchez-Muniz F., et al. Composition and antioxidant capacity of low-salt meat emulsion model systems containing edible seaweeds. Meat Science 2009, (83):492-498.
49. López-López I., Cofrades S., Jiménez-Colmenero F. Low-fat frankfurters enriched with n-3 PUFA and edible seaweed: Effects of olive oil and chilled storage on physicochemical, sensory and microbial characteristics. Meat Science 2009, 83(1):148-154.
50. López-López I., Cofrades S., Ruiz-Capillas C., Jiménez-Colmenero F. Design and nutritional properties of potential functional frankfurters based on lipid formulation, added seaweed and low salt content. Meat Science 2009, (83):255-262.
51. Lurueña-Martínez M.A., Vivar-Quintana A.M., Revilla I. Effect of locust bean/xanthan gum addition and replacement of pork fat with olive oil on the quality characteristics of low-fat frankfurters. Meat Science 2004, 68(3):383-389.
52. Mamatha B.S., Namitha K.K., Senthil A., Smitha J., Ravishankar G.A. Studies on use of Enteromorpha in snack food. Food Chemistry 2007, 101(4):1707-1713.
53. Maruyama H., Tamauchi H., Hashimoto M., Nakano T. Antitumor activity and immune response of Mekabu fucoidan extracted from sporophyll of Undaria pinnatifida. In Vivo 2003, 17(3):245-249.
54. Miller A.J., Ackerman S.A., Palumbo S.A. Effects of frozen storage on functionality of meat for processing. Journal of Food Science 1980, 45(6):1466-1471.
55. Moreiras O., Carbajal A., Cabrera L., Cuadrado C. Tablas de composición de alimentos 2003, Pirámide, Madrid. 7th ed.
56. Moreno, H. M. (2009). Reestructuración en frío de músculo de pescado mediante la incorporación de alginato sódico y transglutaminasa microbiana. Doctoral thesis.
57. Muguerza E., Gimeno O., Ansorena D., Bloukas J.G., Astiasarán I. Effect of replacing pork backfat with pre-emulsified olive oil on lipid fraction and sensory quality of Chorizo de Pamplona - A traditional Spanish fermented sausage. Meat Science 2001, 59(3):251-258.
58. Ngapo T.M., Babare I.H., Reynolds J., Mawson R.F. A preliminary investigation of the effects of frozen storage on samples of pork. Meat Science 1999, 53(3):169-177.
59. Paneras E.D., Bloukas J.G. Vegetable-oils replace pork backfat for low-fat frankfurters. Journal of Food Science 1994, 59(4):725-728, 733.
60. Pappa I.C., Bloukas J.G., Arvanitoyannis I.S. Optimization of salt, olive oil and pectin level for low-fat frankfurters produced by replacing pork backfat with olive oil. Meat Science 2000, 56(1):81-88.
61. Pérez-Mateos, M. (1998). Estudio de hidrocoloides en la gelificación del músculo de bacaladilla (Micromesistius poutassou, Risso) inducida térmicamente y por alta presión. Doctoral thesis.
62. Prabhasankar P., Ganesan P., Bhaskar N., Hirose A., Stephen N., Gowda L.R., et al. Edible Japanese seaweed, wakame (Undaria pinnatifida) as an ingredient in pasta: Chemical, functional and structural evaluation. Food Chemistry 2009, 115(2):501-508.
63. Rojas M.C., Brewer M.S. Effect of natural antioxidants on oxidative stability of cooked, refrigerated beef and pork. Journal of Food Science 2007, 72(4):S282-S288.
64. Ruiz-Capillas C., Cofrades S., Serrano A., Jiménez-Colmenero F. Biogenic amines in restructured beef steaks as affected by added walnuts and cold storage. Journal of Food Protection 2004, 67(3):607-609.
65. Rupérez P. Mineral content of edible marine seaweeds. Food Chemistry 2002, 79(1):23-26.
66. Rupérez P., Saura-Calixto F. Dietary fibre and physicochemical properties of edible Spanish seaweeds. European Food Research and Technology 2001, 212(3):349-354.
67. Sanchez-Alonso I., Borderias A.J. Technological effect of red grape antioxidant dietary fibre added to minced fish muscle. International Journal of Food Science and Technology 2008, 43(6):1009-1018.
68. Selgas M.D., Cáceres E., García M.L. Long-chain soluble dietary fibre as functional ingredient in cooked meat sausages. Food Science and Technology International 2005, 11(1):41-47.
69. Serrano A., Cofrades S., Jiménez-Colmenero F. Characteristics of restructured beef steak with different proportions of walnut during frozen storage. Meat Science 2006, 72(1):108-115.
70. Serrano A., Cofrades S., Ruiz-Capillas C., Olmedilla-Alonso B., Herrero-Barbudo C., Jiménez-Colmenero F. Nutritional profile of restructured beef steak with added walnuts. Meat Science 2005, 70(4):647-654.
71. Thebaudin J.Y., Lefebvre A.C., Harrington M., Bourgeois C.M. Dietary fibres: Nutritional and technological interest. Trends in Food Science & Technology 1997, 8(2):41-48.
72. Turhan S., Sagir I., Ustun N.S. Utilization of hazelnut pellicle in low-fat beef burgers. Meat Science 2005, 71(2):312-316.
73. Vincke W. Direct determination of the thiobarbituric acid value in trichloracetic acid extracts of fish as a measure of oxidative rancidity. Fette Seifen Anstrichmittel 1970, 72:1084-1087.
74. Wang B., Pace R.D., Dessai A.P., Bovell-Benjamin A., Phillips B. Modified extraction method for determining 2-thiobarbituric acid values in meat with increased specificity and simplicity. Journal of Food Science 2002, 67(8):2833-2836.
75. Wang B.W., Xiong Y.L., Moody W.G. Physicochemical and sensory properties of restructured beef steaks containing beef heart surimi. International Journal of Food Science and Technology 1999, 34(4):351-358.
76. WHO (2003). Diet, nutrition and the prevention of chronic diseases. WHO technical report series, 916.
77. Wirth F. Reducing the fat and sodium content of meat-products - What possibilities are there. Fleischwirtschaft 1991, 71(3):294-297.
78. Witte V.C., Krause G.F., Bailey M.E. A new extraction methods for determining 2-thiobarbituric acid values of pork and beef during storage. Journal of Food Science 1970, 35:582-585.