Umami ingredient from shiitake (Lentinula edodes) by-products as a flavor enhancer in low-salt beef burgers: Effects on physicochemical and technological properties

The impact of salt reduction and addition of Umami Ingredient, obtained from shiitake stipes, on the physicochemical and technological properties of beef burgers was evaluated. Seven treatments were performed: one control (regular salt content) and six low-salt formulations with different levels of salt and Umami Ingredient. Cooked burgers with salt reduction and Umami Ingredient addition showed a slight increase in lightness and yellowness, but no effect was found for redness, pH, and water activity. There was no decrease in cooking loss and diameter reduction in any of the formulations and only samples with 70% salt reduction were significantly less hard and chewy in comparison to the control. An increase in the free amino acids proline and phenylalanine was observed in treatments with Umami Ingredient. In general, the treatments did not affect amino acid profiles compared to the control and the most abundant amino acids were those related to the umami taste (glutamic and aspartic acids). The volatile profile of beef burgers showed a slight increase in compounds also found in the Umami Ingredient, mainly 3-methylbutanal, (S)-(+)-1,2-Propanediol and dimethyl sulfide. Based on physicochemical and technological parameters, the Umami Ingredient can be considered a promising natural flavor enhancer for low-salt beef burgers.Brazilian National Council for Scientific and Technological Development | Ref. 423513/2018-4Axencia Galega de Innovación | Ref. IN607A2019/01Fundación de Investigación de São Paulo (FAPESP) | Ref. 2019/24507 -3Fundación de Investigación de São Paulo (FAPESP) | Ref. 2019/02280-7CYTED | Ref. 119RT056

Influence of natural and synthetic carotenoids on the color of egg yolk

Carotenoids are incorporated into the diet of laying hens in order to modify the yolk color. A natural source of carotenoids in tropical countries is annatto, which could be used in the diets of hens. This study aimed to evaluate the addition of natural (annatto) and synthetic carotenoids to the diet of laying hens (commercial and alternative) and their effects on yolk color and consumer sensory perception of fresh and stored eggs obtained from two different preparations (boiled and fried). Physicochemical analysis of proximate composition, thiobarbituric acid reactive substances (TBARS), emulsion activity and instrumental color were performed. Cooking caused significant alterations to the moisture in the preparations and this may have directly affected the color intensity, influencing factors related to egg appearance. In this study, 85 % of the panelists indicated that yolk color is an important attribute of the product’s quality. There was no antioxidant effect of the carotenoids in raw eggs. Synthetic additives should be better dosed to obtain the desired effect. Storage did not alter the proximate composition of the eggs

Influence of natural and synthetic carotenoids on the color of egg yolk

ABSTRACT Carotenoids are incorporated into the diet of laying hens in order to modify the yolk color. A natural source of carotenoids in tropical countries is annatto, which could be used in the diets of hens. This study aimed to evaluate the addition of natural (annatto) and synthetic carotenoids to the diet of laying hens (commercial and alternative) and their effects on yolk color and consumer sensory perception of fresh and stored eggs obtained from two different preparations (boiled and fried). Physicochemical analysis of proximate composition, thiobarbituric acid reactive substances (TBARS), emulsion activity and instrumental color were performed. Cooking caused significant alterations to the moisture in the preparations and this may have directly affected the color intensity, influencing factors related to egg appearance. In this study, 85 % of the panelists indicated that yolk color is an important attribute of the product’s quality. There was no antioxidant effect of the carotenoids in raw eggs. Synthetic additives should be better dosed to obtain the desired effect. Storage did not alter the proximate composition of the eggs

Influence of animal fat substitution by vegetal fat on Mortadella-type products formulated with different hydrocolloids

Meat has played a crucial role in human evolution and is an important component of a healthy and well-balanced diet on account of its nutritional properties, its high biological value as a source of protein, and the vitamins and minerals it supplies. We studied the effects of animal fat reduction and substitution by hydrogenated vegetal fat, sodium alginate and guar gum. Fatty acid composition, lipid oxidation, color and instrumental texture as well as the sensorial difference between low, substituted-fat and the traditional formulations for mortadella-type products were analyzed. Both substitution and reduction of animal fat decreased the saturated fatty acids percentage from 40% down to 31%. A texture profile analysis showed differences between the formulations. Furthermore, lipid oxidation values were not significant for treatments as regards the type and quantity of fat used while the use of sodium alginate and guar gum reduced the amounts of liquid released after cooking. Animal fat substitution does cause, however, a difference in overall sensorial perception compared with non-substituted products. The results confirm the viability of substituting vegetal fat for animal fat

Caracterização e aplicação de subprodutos de frutas no desenvolvimento de hambúrguer bovino e extrusado de milho

This study aimed to characterize pineapple, passion fruit and mango byproducts and select the material with the greatest potential as food ingredient to be applied in two food products: beef burger and corn extruded product. Fiber was the major component present in pineapple and passion fruit byproducts (>50%), and, due to this, they showed considerable water holding capacity. The fruit byproducts had considerable phenolic content and antioxidant activity, especially the mango byproduct. The results of the microbial counts and the content of pesticides residues of the byproducts were within the limits established by the Brazilian law and were safe for food application. Due to the high fiber amount and the functional properties presented, the byproducts were explored considering this potential. Thus, the sample with the best results was selected and evaluated as partial fat replacer in beef burger and as source of fiber in a corn extruded product. The first step of the beef burger application evaluated each byproduct in four concentrations (1.0, 1.5, 2.0, and 2.5%), along with canola oil, as partial fat replacers. All byproducts improved the cooking properties of the burgers, especially the pineapple. Sensory analysis showed that color, odor and overall acceptance were not affected by the treatments. Based on the results, pineapple byproduct, at the concentration of 1.5%, was selected for further studies. Pineapple byproduct (1.5%) and canola oil (5%) were evaluated as partial animal fat replacers in low-fat beef burger. Five treatments were performed: conventional (20% fat) and four formulations with 10% of fat: control, with pineapple byproduct, with canola oil, and with pineapple byproduct and canola oil. Pineapple byproduct incorporation improved the cooking properties and the texture (shear force) and canola oil addition improved the lipid profile, without reducing the shelf life of the burgers. The quantitative descriptive analysis indicated that the use of the two fat replacers together can be an alternative choice to minimize the sensory alterations of the fat reduction. As the final step of this study, the potential application of pineapple byproduct in a corn extruded product for fiber enhancement was evaluated. During extrusion, byproduct (0, 10.5, and 21%), moisture (14, 15, and 16%) and temperature (140 and 160 °C) were evaluated. Pineapple byproduct addition decreased expansion and luminosity, while increasing redness of the extrudates compared to the control (0% byproduct/14% moisture/140 °C). When hardness, yellowness, water absorption, and bulk density were compared to the control, there was no effect of 10.5% addition on the extrudates, indicating that, at this level, pineapple byproduct could be added without promoting significant alterations in the properties of the final extruded product. The results of this study highlight the potential of pineapple byproduct in the development of new products, bringing the opportunity to convert them into value-added food ingredients.Este estudo objetivou caracterizar subprodutos de abacaxi, maracujá e manga e selecionar aquele com maior potencial como ingrediente alimentício para ser aplicado em dois produtos: hambúrguer bovino e extrusado de milho. A fibra foi o maior componente presente nos subprodutos de abacaxi e maracujá (>50%) e, devido a isto, eles mostraram considerável capacidade de retenção de água. Os subprodutos de frutas apresentaram teor de compostos fenólicos e atividade antioxidante considerável, especialmente o de manga. Os resultados das contagens microbianas e dos teores de resíduos de agrotóxicos dos subprodutos apresentaram-se dentro dos limites estabelecidos pela legislação brasileira, estando seguros para aplicação em alimentos. Devido ao alto teor de fibra e às propriedades funcionais apresentadas, os subprodutos foram explorados considerando-se este potencial. Dessa forma, a amostra com melhores resultados foi selecionada e avaliada como substituto parcial de gordura em hambúrguer bovino e como fonte de fibras em extrusado de milho. A primeira etapa da aplicação em hambúrguer bovino avaliou cada subproduto em quatro concentrações (1,0, 1,5, 2,0 e 2,5%), juntamente com o óleo de canola, como substitutos parciais de gordura. Todos os subprodutos melhoraram as propriedades de cozimento dos hambúrgueres, especialmente o de abacaxi. A análise sensorial mostrou que cor, odor e aceitação global não foram afetados pelos tratamentos. Através dos resultados, o subproduto de abacaxi, na concentração de 1,5%, foi selecionado para estudos complementares. Subproduto de abacaxi (1,5%) e óleo de canola (5%) foram avaliados como substitutos parciais de gordura animal em hambúrguer bovino com teor reduzido de gordura. Cinco tratamentos foram realizados: convencional (20% gordura) e quatro formulações com 10% de gordura: controle, com subproduto de abacaxi, com óleo de canola, e com subproduto de abacaxi e óleo de canola. A incorporação do subproduto de abacaxi melhorou as propriedades de cozimento e a textura (força de cisalhamento) e a adição do óleo de canola melhorou o perfil lipídico, sem reduzir a vida útil dos hambúrgueres. A análise descritiva quantitativa indicou que o uso dos dois substitutos de gordura em conjunto pode ser uma alternativa adequada para minimizar alterações sensoriais da redução da gordura. Como fase final deste estudo, o potencial da aplicação de subproduto de abacaxi em extrusado de milho visando o aumento do teor de fibras foi avaliado. Durante a extrusão, subproduto (0, 10,5, 21%), umidade (14, 15, e 16%) e temperatura (140 e 160 °C) foram avaliados. A adição do subproduto de abacaxi diminuiu a expansão e a luminosidade, enquanto que aumentou a intensidade de cor vermelha dos extrusados comparados com o controle (0% subproduto/14% umidade/140 °C). Quando a dureza, intensidade de cor amarela, absorção de água e densidade foram comparadas com o controle, não houve efeito da adição de 10,5% sobre os extrusados, indicando que, neste nível, o subproduto de abacaxi pode ser adicionado, sem promover alterações significativas sobre as propriedades do produto final. Os resultados deste estudo destacam o potencial do subproduto de abacaxi no desenvolvimento de novos produtos, trazendo a oportunidade de convertê-los em ingredientes alimentícios com valor agregado

Grape pomace extract as natural antioxidant in processed chicken meat stored under freezing

A carne de frango, em razão da elevada concentração de ácidos graxos insaturados, é altamente suscetível ao processo de oxidação lipídica, que afeta sabor, aroma, cor e textura dos alimentos, limitando sua estabilidade e vida-útil. Devido à possível toxicidade dos antioxidantes sintéticos e à demanda atual por produtos mais saudáveis, o uso de antioxidantes naturais, como o extrato de semente e casca de uva, representa uma alternativa na prevenção da oxidação lipídica em carne de frango, além de permitir aproveitamento do resíduo do processamento do vinho e suco de uva. Assim, o objetivo deste trabalho foi avaliar extratos de bagaço de uva (sementes e cascas) das variedades Isabel e Niágara (Vitis labrusca L.) quanto à atividade antioxidante em carne de frango processada crua e cozida. Foram adicionados à carne de frango 4 tipos de antioxidantes: butilhidroxitolueno; mistura comercial de eritorbato de sódio, ácido cítrico e açúcar; extrato de semente e casca de uva Isabel; extrato de semente e casca de uva Niágara; além do tratamento controle, sem antioxidante. A carne de frango foi processada no formato de mini-hambúrgueres, embalada a vácuo e armazenada sob congelamento (-18°C), durante 9 meses. As amostras foram caracterizadas através da determinação da composição centesimal. A cada três meses, foram realizadas análises de pH, cor instrumental, avaliação microbiológica, oxidação lipídica (valor das substâncias reativas ao ácido tiobarbitúrico TBARS) e análise sensorial. Não foi verificada alteração significativa (p>0,05) na composição centesimal e no valor de pH de amostras cruas e cozidas, em nenhum dos tratamentos analisados. Ambos os extratos de bagaço de uva mostraram efeito na inibição da oxidação lipídica da carne de frango crua e cozida, apresentando resultados comparáveis aos antioxidantes sintéticos utilizados. Houve interferência dos extratos de bagaço de uva na coloração da carne de frango cozida. Na análise de cor objetiva, os tratamentos com extrato de semente e casca de uvas Isabel e Niágara apresentaram-se mais escuros, menos avermelhados e com menor intensidade de cor amarela e, na análise subjetiva, as notas destes tratamentos, para o atributo alteração de cor, foram significativamente maiores (p0.05) in proximate composition and pH values were observed for raw and cooked samples, in none of the treatments. Both grape pomace extracts showed effect on inhibiting lipid oxidation in raw and cooked chicken meat, with results comparable to synthetic antioxidants used. There was interference from grape pomace extracts in the color of cooked chicken meat. In the objective color analysis, Isabel and Niagara grape seed and peel extract treatments were darker, less red and with less intense yellow color, and in the subjective analysis, the scores for these treatments, for attribute color alteration, were significantly higher (p<0.05) than the other treatments. The color of raw chicken meat was not affected by the addition of extracts. Through sensory evaluation, the Isabel grape pomace extract caused less change in taste and odour of chicken meat, with results similar to synthetic antioxidants. The results of microbiological analysis indicated that samples from all treatments were within the standards established by Brazilian legislation. The use of pomace from the wine industry (seeds and peels) as natural antioxidant, combined with the use of vacuum packaging and frozen storage, can be considered an effective method to retard lipid oxidation in processed chicken meat, both raw and cooked. However, further studies should be conducted in order to improve the compatibility of the extracts to the product, aiming to minimize its interference in the sensorial and organoleptic characteristics

Looking at non-sensory factors underlying consumers' perception of smoked bacon

WOS:000518873200011.International audienceSmoked bacon is a food consumed everywhere and previous work has focused on the sensory properties and acceptability of the product. However, little attention has been given to the non-sensory factors that drive sensory and hedonic perception of this product. In this context, the aim of this work was to study the influence of non-sensory factors on consumer behavior towards smoked bacon, using projective mapping coupled with conjoint analysis. Eight visual stimuli were created using a full factorial design with three factors (convenience, healthiness, and context of consumption), at two levels each. Ninety-five consumers positioned the stimuli in a two-dimensional space considering their similarities and differences, and then, rated their expected liking and purchase intention. According to the projective mapping, consumers based the representation of the stimuli on the three factors under study, but conjoint analysis indicated that healthiness was the most important factor, followed by the context of consumption and convenience. The findings of this study may help in the selection of future strategies in the process of food development, in order to launch products with greater chance of success in the market

Descriptive and hedonic sensory perception of brazilian consumers for smoked bacon

The descriptive and hedonic sensory perception of bacon manufactured using different smoking processes was studied. Six bacon samples were evaluated: three manufactured with woods, two with liquid smokes, and a commercial bacon. Consumers rated their overall liking (OL) and responded the check-all-that-apply (CATA) questions coupled with ideal profile method (IPM).(1) The preliminary result showed that LS2 and Bamboo were the best-rated bacons. However, data analysis indicated two segments of consumers (both n = 50), with significant differences in the OL. The first segment liked fatty and smoked bacons, while the second valued the texture and appearance. The drivers of liking in both segments were the attributes related to texture, juiciness and the smoky aroma. The use of different woods in the bacon smoking process modified the descriptive and hedonic sensory perception of consumers1476069COORDENAÇÃO DE APERFEIÇOAMENTO DE PESSOAL DE NÍVEL SUPERIOR - CAPESFUNDAÇÃO DE AMPARO À PESQUISA DO ESTADO DE SÃO PAULO - FAPESPnão tem2016/15012-2The authors are indebted to São Paulo Research Foundation (FAPESP) for financial support the project No 2016/15012-2. E. Saldaña received the support of the “Consejo Nacional de Ciencia, Tecnología e Innovación Tecnológica - CONCYTEC” from Peru (CIENCIACTIVA programme, PhD scholarship contract agreement No. 104-2016-FONDECYT). J. Rios-Mera is thankful to “Coordenação de Aperfeiçoamento de Pessoal de Nível Superior” (CAPES) for the PhD scholarship. The authors would like to thank the reviewers, whose constructive comments have allowed us to improve this pape

Influence of animal fat substitution by vegetal fat on Mortadella-type products formulated with different hydrocolloids

Meat has played a crucial role in human evolution and is an important component of a healthy and well-balanced diet on account of its nutritional properties, its high biological value as a source of protein, and the vitamins and minerals it supplies. We studied the effects of animal fat reduction and substitution by hydrogenated vegetal fat, sodium alginate and guar gum. Fatty acid composition, lipid oxidation, color and instrumental texture as well as the sensorial difference between low, substituted-fat and the traditional formulations for mortadella-type products were analyzed. Both substitution and reduction of animal fat decreased the saturated fatty acids percentage from 40% down to 31%. A texture profile analysis showed differences between the formulations. Furthermore, lipid oxidation values were not significant for treatments as regards the type and quantity of fat used while the use of sodium alginate and guar gum reduced the amounts of liquid released after cooking. Animal fat substitution does cause, however, a difference in overall sensorial perception compared with non-substituted products. The results confirm the viability of substituting vegetal fat for animal fat

ATIVIDADE ANTIOXIDANTE DE RESÍDUOS AGROINDUSTRIAIS DE FRUTAS TROPICAIS

O Brasil, por ser um país de grande atividade agrícola, é um dos que mais produzem resíduos agroindustriais. Buscando alternativas para a aplicação destes subprodutos, o objetivo deste trabalho foi determinar o teor de compostos fenólicos e a atividade antioxidante de resíduos de abacaxi (casca e bagaço da polpa), maracujá (casca e semente), caju (bagaço da polpa) e manga (bagaço da polpa), provenientes de frutas utilizadas para fins industriais. Os mesmos foram congelados, liofilizados e armazenados a -18ºC. O teor de compostos fenólicos foi analisado pelo método de Folin-Ciocalteau, a atividade antioxidante foi avaliada pelos métodos do sequestro do radical livre DPPH, autoxidação do sistema β-caroteno/ácido linoleico e FRAP (Ferric Reducing Antioxidant Power). Com rela- ção aos compostos fenólicos, observou-se que o extrato de resíduo de caju apresentou o maior teor, seguido dos extratos de manga, maracujá e abacaxi. Entre as análises de atividade antioxidante, o método do sequestro do radical livre DPPH demonstrou maior correlação positiva com o conteúdo fenólico (r = 0,97). Tanto no ensaio DPPH, como no FRAP, o destaque foi o resíduo de caju. Já para o mé- todo de autoxidação do sistema β-caroteno/ácido linoleico, todos os resíduos, com exceção do caju, exibiram atividades significativas, inibindo a oxidação do carotenoide em valores próximos a 50% quando comparados ao controle. O estudo mostrou que esses resíduos apresentam atividade antioxidante e, portanto, potencial de utilização como fonte de antioxidantes naturais