Antimicrobial and antioxidant effects of combined high pressure processingand sage in beef burgers during prolonged chilled storage

The combined effect of sage (0.3 and 0.6%) and high pressure processing (HPP) [300 MPa (10 min, 9.9 °C) and 600 MPa (10 min, 10.2 °C)] on the antimicrobial and antioxidant characteristics of beef burgers during prolonged chilled storage (60 days) was analysed. Sage powder showed antioxidant and antimicrobial activities, but the addition of sage powder to burgers had no apparent effect on antimicrobial activity; however, antioxidant activity was detected as measured by TBARS, hexanal and photochemiluminescence (PCL). In general, lipid oxidation increased in all samples during storage. HPP at 600 MPa had no effect on lipid oxidation but caused mesophilic and psychrotrophic counts to remain close to the detection limit for at least 6 days. Significant correlations were found between lipid oxidation measured by TBARS and PCL and between TBARS with hexanal over the storage period. Sage had no detrimental effects on sensory attributes of burgers. Industrial relevance Sage is an aromatic plant with excellent antimicrobial and antioxidant properties. High pressure processing (HPP) is an efficient non-thermal preservation technology. As far as the authors are aware, very few studies have holistically addressed the question of stability (microbial spoilage and oxidation of lipids) of traditionally-prepared burgers as affected by HPP and addition of a natural plant. This paper examines the possible application of both treatments so as to obtain beef burgers with suitable oxidative and microbiological stability over prolonged chilled storage without this affecting sensory attributes.info:eu-repo/semantics/acceptedVersio

Efecto de la reformulación y métodos de cocción sobre parámetros nutricionales en un producto tipo hamburguesa con composición lipídica mejorada

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Ingredient interaction effects on protein functionality: Mixture design approach

A ten-point augmented simplex-centroid design was used to study the effects of ingredient interactions on properties of food protein mixtures. Hydrophobicity, solubility and functional properties (emulsification and color) of three ingredients(bovine casein and salt-extractable proteins from chicken breast muscle and beef heart) as well as mixtures of the ingredients were tested. Significant deviations were observed between experimentally measured properties of mixtures and values calculated assuming linear addition of individual ingredient properties. Regression models including significant interaction terms were calculated for ingredient-hydrophobicity and ingredient-functionality relationships, and used in computerized optimization of two hypothetical formulations.Peer Reviewe

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

Characteristics of beef patties with low-salt (0.5%) and low-fat (<10%) contents were studied during frozen storage as affected by addition of Wakame seaweed (3%) and partial or total replacement of pork backfat with olive oil-in-water emulsion. Patties with Wakame presented less (P < 0.05) thawing and cooking losses and were softer (P < 0.05) than patties without seaweed. A softening effect (P < 0.05) induced by olive oil emulsion was observed only in seaweed-free patties. Lipid oxidation and microbiological counts in reformulated products were not a limiting factor for frozen stability. Wakame incorporation increased (P < 0.05) mineral contents, but all products presented the same Na/K ratio. Observed changes in microstructure were associated with seaweed addition (formation of alginate chains). All products were judged acceptable by the sensory panel. In the course of frozen storage no important changes were found in the target properties due to the different treatments. (C) 2010 Elsevier Ltd. All rights reserved