Quality characteristics of pork burger added with albedo-fiber powder obtained from yellow passion fruit (Passiflora edulis var. flavicarpa) co-products

Meat Science

Volumn 97, Issue 2, 2014, Pages 270-276

  López Vargas, Jairo H ^a   Fernández López, Juana ^b   Pérez Álvarez, José Ángel ^b   Viuda Martos, Manuel ^b  

^a UNIVERSIDAD NACIONAL DE COLOMBIA   (Colombia)

^b MIGUEL HERNÁNDEZ UNIVERSITY   (Spain)

Author keywords

Albedo; Burger; Color; Fiber; Passion fruit; Texture

Indexed keywords

ALBEDO; BURGER; MESOPHILIC BACTERIA; OVERALL ACCEPTABILITY; PASSION FRUITS; QUALITY CHARACTERISTIC; SENSORY CHARACTERISTICS; TEXTURAL PARAMETERS;

AEROBIC BACTERIA; COLOR; ESCHERICHIA COLI; FIBERS; FRUIT JUICES; FRUITS; SOLAR RADIATION; TEXTURES;

MEATS;

ANTIOXIDANT; FAT INTAKE; POWDER; WATER;

ANALYSIS; ANIMAL; BACTERIAL COUNT; BACTERIUM; COOKING; DIETARY FIBER; FAT INTAKE; FOOD CONTROL; FOOD HANDLING; FRUIT; MEAT; MICROBIOLOGY; NUTRITIONAL VALUE; PASSIFLORA; PIG; POWDER; STANDARDS;

ANIMALS; ANTIOXIDANTS; BACTERIA; COLONY COUNT, MICROBIAL; COOKING; DIETARY FATS; DIETARY FIBER; FOOD HANDLING; FOOD MICROBIOLOGY; FRUIT; MEAT PRODUCTS; NUTRITIVE VALUE; PASSIFLORA; POWDERS; SWINE; WATER;

EID: 84897745003     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2014.02.010     Document Type: Article

References (50)

1. Alesón-Carbonell L., Fernández-López J., Pérez-Alvarez J.A., Kuri V. Characteristics of beef burger as influenced by various types of lemon albedo. Innovative in Food Science & Emerging Technologies 2005, 6:247-255.
2. Alesón-Carbonell L., Fernández-López J., Sayas-Barberá E., Sendra E., Pérez-Alvarez J.A. Utilization of lemon albedo in dry-cured sausages. Journal of Food Science 2003, 68:1826-1830.
3. AMSA Research guidelines for cookery, sensory evaluation and instrumental tenderness measurements of fresh meat 1995, 1-48. American Meat Science Association, Chicago IL.
4. AOAC Official methods of analysis of AOAC International 2000, Association of Official Analytical Chemists, Gaithersburg, MD. 17th ed.
5. ASTM Physical requirements. Guidelines for sensory evaluation laboratories, STP 913 1986, American Society for Testing and Materials, Pennsylvania.
6. ASTM Standard and sensory evaluation of materials and products. ASTM manual series 1988, American Society for Testing and Materials, Philadelphia, PA. R.C. Storer (Ed.).
7. Besbes S., Attia H., Deroanne C., Makni S., Blecker C. Partial replacement of meat by pea fibre and wheat fibre: Effect on the chemical composition, cooking characteristics and sensory properties of beef burgers. Journal of Food Quality 2008, 31:480-489.
8. Bochi V.C., Weber J., Ribeiro C.P., Victório A.M., Emanuelli T. Fish burgers with silver catfish (Rhamdia quelen) filleting residue. Bioresource Technology 2008, 99:8844-8849.
9. Bourne M.C. Texture profile analysis. Food Technology 1978, 32:62-66. (72).
10. Cassens R.G., Demeyer D., Eilelemboom G., Honikel K.O., Johansson G., Nielsen T., Renerre M., RIichardson I., Sakata R. Recommendations of reference methods for assessment of meat color. Proceedings 41st International Congress of Meat Science and Technology, San Antonio, Texas, USA 1995, 86:410-86:411.
11. Choi Y.S., Choi J.H., Han D.J., Kim H.Y., Lee M.A., Kim H.W., Lee J.W., Chung H.J., Kim C.J. Optimization of replacing pork back fat with grape seed oil and rice bran fiber for reduced-fat meat emulsion systems. Meat Science 2010, 84:212-218.
12. Claus J.R. Methods for the objective measurement of meat product texture. Reciprocal Meat Conference Proceedings 1995, 48:96-101.
13. Coggins P.C. Attributes of muscle foods: Color, texture, flavour. Handbook of meat, poultry & seafood quality 2007, 89-97. Blackwell Publishing, Iowa. L.M.L. Nollet (Ed.).
14. Dunford E., Webster J., Barzi F., Neal B. Nutrient content of products served by leading Australian fast food chains. Appetite 2010, 55:484-489.
15. 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, 65:67-72.
16. Fernández- López J., Jiménez S., Sayas-Barberá M.E., Sendra E., Pérez-Alvarez J.A. Quality characteristics of ostrich (Struthio camelus) burgers. Meat Science 2006, 73:295-303.
17. Fernández-Ginés J.M., Fernández-López J., Sayas-Barberá M.E., Sendra E., Pérez-Alvarez J.A. Lemon albedo as a new source of dietary fibre: Application to bologna sausage. Meat Science 2004, 67:7-13.
18. Fernández-López J., Pérez-Alvarez J.A., Fernández-López J.A. Thiobarbituric acid test for monitoring lipid oxidation in meat. Food Chemistry 1997, 59:345-353.
19. Fernández-López J., Sendra E., Sayas-Barberá M.E., Navarro C., Pérez-Alvarez J.A. Physico-chemical and microbiological profiles of "salchichón" (Spanish dry-fermented sausage) enriched with orange fiber. Meat Science 2008, 80:410-417.
20. Ganhão R., Morcuende D., Estévez M. Protein oxidation in emulsified cooked burger patties with added fruit extracts: Influence on colour and texture deterioration during chill storage. Meat Science 2010, 85:402-409.
21. García M.L., Cáceres E., Selgas M.D. Utilisation of fruit fibres in conventional and reduced-fat cooked-meat sausages. Journal of the Science of Food & Agriculture 2007, 87:624-631.
22. Gök V., Akkaya L., Obuz E., Bulut S. Effect of ground poppy seed as a fat replacer on meat burgers. Meat Science 2011, 89:400-404.
23. Hunt M.C., Acton J.C., Benedict R.C., Calkins C.R., Cornforth D.P., Jeremiah L.E., Olson D.G., Salm C.P., Sawell J.W., Shivas S.D. Guidelines for meat color evaluation 1991, 1-12. American Meat Science Association and National Live Stock and Meat Board, Chicago.
24. IFT (Institute of Food Technologists) Sensory evaluation guide for testing food and beverage products. Journal of Food Science 1981, 11:50-59.
25. Kaczmarczyk M.M., Miller M.J., Freund G.G. The health benefits of dietary fiber: Beyond the usual suspects of type 2 diabetes mellitus, cardiovascular disease and colon cancer. Metabolism 2012, 61:1058-1066.
26. Karr K.J., Maretzki A.N., Knabel S.J. Meat and poultry companies assess USDA's hazard analysis and critical control point system. Food Technology 1994, 48:117-122.
27. Kingston E.R., Monahan F.J., Buckley D.J., Lynch P.B. Lipid oxidation in cooked pork as affected by vitamin E, cooking and storage conditions. Journal of Food Science 1998, 63:386-389.
28. López-López I., Cofrades S., Yakan A., Solas M.T., Jiménez-Colmenero F. 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 2010, 43:1244-1254.
29. López-Vargas J.H., Fernández-López J., Pérez-Álvarez J.A., Viuda-Martos M. Chemical, physico-chemical, technological, antibacterial and antioxidant properties of dietary fiber powder obtained from yellow passion fruit (Passiflora edulis var. flavicarpa) co-products. Food Research International 2013, 51:756-763.
30. Luruena-Martinez 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, 68:383-389.
31. Núñez-González M.T., Boleman R.M., Miller R.K., Keeton J.T., Rhee K.S. Antioxidant properties of dried plum ingredients in raw and precooked pork sausage. Journal of Food Science 2008, 73:63-71.
32. Ospina-Echeverri J.C., Sierra A., Ochoa O., Pérez-Alvarez J.A., Fernández-López J. Substitution of saturated fat in processed meat products: A review. Critical Review in Food Science and Nutrition 2012, 52:113-122.
33. Pérez-Alvarez J.A. Overview of meat products as functional foods. Technological strategies for functional meat products development 2008, 1-18. Transworld Research Network, Kerala, India. J. Fernández-López, J.A. Pérez-Alvarez (Eds.).
34. Piñero M.P., Parra K., Huerta-Leidenz N., de Moreno L.A., Ferrer M., Araujo S., Barboza Y. Effect of oat's soluble fibre (beta-glucan) as a fat replacer on physical, chemical, microbiological and sensory properties of low-fat beef patties. Meat Science 2008, 80(3):675-680.
35. Rocha-Garza A.E., Zayas J.F. Quality of broiled beef patties supplemented with wheat germ protein flour. Journal of Food Science 1996, 61(2):418-421.
36. Rosmini M.R., Perlo F., Perez-Alvarez J.A., Pagan-Moreno M.J., Gago-Gago M.A., Lopez-Santoveña F., Aranda-Catala V. TBA test by extractive method applied to pate. Meat Science 1996, 42:103-110.
37. 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.
38. Sánchez-Zapata E., Muñoz C.M., Fuentes E., Fernández-López J., Sendra E., Sayas E., Navarro C., Pérez-Alvarez J.A. Effect of tiger nut fibre on quality characteristics of pork burger. Meat Science 2010, 85:70-76.
39. Sánchez-Zapata E., Pérez-Alvarez J.A., Fernández-López J. Effects of tiger nut (Cyperus esculentus) milk liquid co-products on the quality of pork burgers. International Journal of Food Science and Technology 2012, 47:2198-2204.
40. Sáyago-Ayerdi S.G., Brenes A., Goñi I. Effect of grape antioxidant dietary fiber on the lipid oxidation of raw and cooked chicken hamburgers. LWT-Food Science and Technology 2009, 42:971-976.
41. Sayas-Barberá E., Quesada J., Sánchez-Zapata E., Viuda-Martos M., Fernández-López F., Pérez-Alvarez J.A., Sendra E. Effect of the molecular weight and concentration of chitosan in pork model burgers. Meat Science 2011, 88:740-749.
42. Sendra E., Fayos P., Lario Y., Fernández-López J., Sayas-Barberá E., Pérez-Alvarez J.A. Incorporation of citrus fibers in fermented milk containing probiotic bacteria. Food Microbiology 2008, 25:13-21.
43. Serdaroglu M., Degirmencioglu O. Effects of fat level (5%, 10%, 20%) and corn flour (0%, 2%, 4%) on some properties of Turkish type meatballs (koefte). Meat Science 2004, 68:291-296.
44. Turhan S., Sagir I., Sule Ustun N. Utilization of hazelnut pellicle in low-fat beef burgers. Meat Science 2005, 71:312-316.
45. Viuda-Martos M., Ruiz-Navajas Y., Fernandez-Lopez J., Perez-Alvarez J.A. Effect of orange dietary fibre, oregano essential oil and packaging conditions on shelf-life of bologna sausages. Food Control 2009, 21:436-443.
46. Viuda-Martos M., Ruiz-Navajas Y., Fernández-López J., Pérez-Alvarez J.A. Effect of added citrus fibre and spice essential oils on quality characteristics and shelf-life of mortadella. Meat Science 2010, 85:568-576.
47. Viuda-Martos M., Ruiz-Navajas Y., Fernández-López J., Pérez-Alvarez J.A. Effect of adding citrus fibre washing water and rosemary essential oil on the quality characteristics of a bologna sausage. LWT-Food Science and Technology 2010, 43:958-963.
48. Yilmaz I. Effects of rye bran addition on fatty acid composition and quality characteristics of low-fat meatballs. Meat Science 2004, 67:245-249.
49. Zayas J.F., Naewbanij J.O. The effect of microwave heating on the textural properties of meat and collagen solubilization. Journal of Food Processing & Preservation 1986, 10:203-214.
50. Zhang Z., Xu G., Ma M., Yang J., Liu X. Dietary fiber intake reduces risk for gastric cancer: A meta-analysis. Gastroenterology 2013, 145:113-120.