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Dong P, Xiao L, Fan W, Yang H, Xu C, Qiao M, Zhu K, Wu H, Deng J. Effect of fat replacement by flaxseed flour on the quality parameters of pork meatballs. FOOD SCI TECHNOL INT 2023:10820132231173158. [PMID: 37166957 DOI: 10.1177/10820132231173158] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 05/12/2023]
Abstract
To improve the edible qualities of meatballs, various percentages of pork fat in meatballs were replaced by brown flaxseed flour (BFF) to decrease the fat contents and further optimize the fatty acid compositions. Five different meatball formulations that used 0%, 5%, 10%, 15%, and 20% of flaxseed flour additions were used in which the corresponding amounts pork fat were replaced. The proximate compositions, water activity, pH levels, colors, textures, cooking losses, fatty acid compositions, sensory properties, flavors, and oxidation stabilities of these meatballs were analyzed. Increasing the BFF addition amounts improved the protein and dietary fiber contents, pH levels, fatty acid profiles and oxidation stabilities, but decreased the fat contents, moisture levels, cooking losses, n6/n3 ratios, hardness, and lightness. The volatile flavors of meatballs with different BFF replacement levels were significantly different. According to the sensory evaluation, the use of 5% BFF increased the odor of meatballs without significantly affecting the other sensory scores. This work demonstrated that BFF may be a healthier alternative as pork fat replacer for preparing meatballs.
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Affiliation(s)
- Ping Dong
- College of Food Science and Technology, Sichuan Tourism University, Chengdu, China
| | - Lan Xiao
- College of Food Science and Technology, Sichuan Tourism University, Chengdu, China
| | - Wenjiao Fan
- College of Food Science and Technology, Sichuan Tourism University, Chengdu, China
| | | | - Chengjian Xu
- College of Food Science and Technology, Sichuan Tourism University, Chengdu, China
| | - Mingfeng Qiao
- Culinary Science Key Laboratory of Sichuan Province, Sichuan Tourism University, Chengdu, China
| | - Kaixian Zhu
- Culinary Science Key Laboratory of Sichuan Province, Sichuan Tourism University, Chengdu, China
| | - Huachang Wu
- College of Food Science and Technology, Sichuan Tourism University, Chengdu, China
| | - Jing Deng
- Culinary Science Key Laboratory of Sichuan Province, Sichuan Tourism University, Chengdu, China
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2
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Fotina T, Berezovsky A, Petrov R, Shkromada O, Nechiporenko A, Fotin O, Bondarenko P. Changes in the chemical composition of broiler meat when chelated compounds are added to the diet. UKRAINIAN JOURNAL OF VETERINARY AND AGRICULTURAL SCIENCES 2022. [DOI: 10.32718/ujvas5-1.07] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022] Open
Abstract
The paper considers the use of chelated forms of micronutrients for feeding broilers. The study aims to investigate the chemical composition of broiler meat in the case of broiler chickens of Cobb-500 cross, provided Zn, Cu, and Mn chelated forms are supplied to the diet. Experimental studies were conducted in 2020 on broiler chickens of Cobb-500 cross. Two groups of 20 birds were formed to study the chemical composition of poultry meat. The birds of the control group received an essential diet supplied with sulfates of Zn, Cu, and Mn. The birds of the experimental group received a diet enriched with chelated compounds of Zn, Cu, and Mn. The study has shown that introducing Zn, Cu, and Mn chelated compounds into the diet of broiler chickens has no adverse effect on the chemical composition of meat. It has also been determined that the meat of broilers eating feed supplied with chelated micronutrients contains significantly less cholesterin but more Ca, Zn, Cu, and Mn, and several essential amino acids. These indicators prove an increase in the health benefits of chicken meat.
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Tang ZX, Shi LE, Wang XM, Dai GW, Cheng LA, Wan ZX, He H, Wu Q, Wang YB, Jin XY, Ying RF, Huang LH. Whole Flaxseed-based Products and Their Health Benefits. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2020. [DOI: 10.3136/fstr.26.561] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
| | - Lu-E Shi
- School of Life and Environmental Sciences, Hangzhou Normal University
| | - Xiao-Min Wang
- Department of Culinary Art, Tourism College of Zhejiang
| | - Guo-Wei Dai
- Department of Culinary Art, Tourism College of Zhejiang
| | - Li-An Cheng
- Department of Culinary Art, Tourism College of Zhejiang
| | | | - Hong He
- Department of Culinary Art, Tourism College of Zhejiang
| | - Qiang Wu
- Department of Culinary Art, Tourism College of Zhejiang
| | - Yu-Bao Wang
- Department of Culinary Art, Tourism College of Zhejiang
| | - Xiao-Yang Jin
- Department of Culinary Art, Tourism College of Zhejiang
| | - Rui-Feng Ying
- College of Light Industry Science and Engineering, Nanjing Forestry University
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Cócaro ES, Laurindo LF, Alcantara M, Martins IBA, Junior AAB, Deliza R. The addition of golden flaxseed flour ( Linum usitatissimum L.) in chicken burger: Effects on technological, sensory, and nutritional aspects. FOOD SCI TECHNOL INT 2019; 26:105-112. [PMID: 31461368 DOI: 10.1177/1082013219871410] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
Five different concentrations of golden flaxseed flour (0%: F0 (control), 5%: F1, 10%: F2, 15%: F3, 20%: F4) were used as a functional ingredient to replace the fat in chicken burgers. The products were analyzed for moisture, protein, carbohydrate, fat, ash, shear force, consumer acceptance, and their sensory and technological characteristics. The fat, carbohydrate, and protein contents of the raw hamburgers did not differ significantly. An increase in golden flaxseed flour concentration caused a decrease in moisture content and an increase in ash content. The addition of golden flaxseed flour positively affected the technological characteristics and increases in the yield and water retention capacity were observed, together with decreases in shrinkage and mechanical resistance. Formulation F1 presented the highest average acceptance, which did not differ from the F0, and the latter also did not differ from F2. The F3 and F4 formulations differed from the others, with lower average values for acceptance. The check-all-that-apply method revealed that the formulations F0, F1, and F2 were described by sensory terms that corresponded to the desired sensory characteristics. The addition of golden flaxseed flour improved the technological characteristics and the biofunctional potential arising from its bioactive compounds, making it an option as an ingredient for meat products.
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Affiliation(s)
- Elaine Souza Cócaro
- Department of Food Technology, Federal Rural University of Rio of Janeiro, Seropédica - RJ, Brazil
| | - Laise Freitas Laurindo
- Department of Food Science and Technology, Federal Institute of Education Science and Technology of the Southeast of Minas Gerais-Campus Rio Pomba, Rio Pomba/MG, Brazil
| | - Marcela Alcantara
- Department of Food Technology, Federal Rural University of Rio of Janeiro, Seropédica - RJ, Brazil
| | | | - Augusto Aloísio Benevenuto Junior
- Department of Food Science and Technology, Federal Institute of Education Science and Technology of the Southeast of Minas Gerais-Campus Rio Pomba, Rio Pomba/MG, Brazil
| | - Rosires Deliza
- Embrapa Agroindústria de Alimentos, Rio de Janeiro, Brazil
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Lucas‐González R, Pellegrini M, Viuda‐Martos M, Pérez‐Álvarez JÁ, Fernández‐López J. Persimmon (
Diospyros kaki
Thunb.) coproducts as a new ingredient in pork liver pâté: influence on quality properties. Int J Food Sci Technol 2018. [DOI: 10.1111/ijfs.14047] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Raquel Lucas‐González
- IPOA Research Group (UMH‐1 and REVIV‐Generalitat Valenciana) Agro‐Food Technology Department Escuela Politécnica Superior de Orihuela Miguel Hernández University Ctra. Beniel Km 3,2 03312 Orihuela (Alicante) Spain
| | - Marika Pellegrini
- Faculty of Bioscience and Technologies for Food, Agriculture and Environment University of Teramo Via R. Balzarini, 1 Teramo 64100 Italy
| | - Manuel Viuda‐Martos
- IPOA Research Group (UMH‐1 and REVIV‐Generalitat Valenciana) Agro‐Food Technology Department Escuela Politécnica Superior de Orihuela Miguel Hernández University Ctra. Beniel Km 3,2 03312 Orihuela (Alicante) Spain
| | - José Ángel Pérez‐Álvarez
- IPOA Research Group (UMH‐1 and REVIV‐Generalitat Valenciana) Agro‐Food Technology Department Escuela Politécnica Superior de Orihuela Miguel Hernández University Ctra. Beniel Km 3,2 03312 Orihuela (Alicante) Spain
| | - Juana Fernández‐López
- IPOA Research Group (UMH‐1 and REVIV‐Generalitat Valenciana) Agro‐Food Technology Department Escuela Politécnica Superior de Orihuela Miguel Hernández University Ctra. Beniel Km 3,2 03312 Orihuela (Alicante) Spain
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Valenzuela-Melendres M, Camou JP, Torrentera-Olivera NG, Viuda-Martos M, González-Rios H. Nutritional quality of beef patties with added flaxseed and tomato paste. CYTA - JOURNAL OF FOOD 2018. [DOI: 10.1080/19476337.2017.1391333] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Affiliation(s)
- Martín Valenzuela-Melendres
- Centro de Investigación en Alimentación y Desarrollo, A.C., Coordinación de Tecnología de Alimentos de Origen Animal, Hermosillo, México
| | - Juan Pedro Camou
- Centro de Investigación en Alimentación y Desarrollo, A.C., Coordinación de Tecnología de Alimentos de Origen Animal, Hermosillo, México
| | | | - Manuel Viuda-Martos
- IPOA Research Group, AgroFood Technology Department, Miguel Hernandez University, Orihuela, Spain
| | - Humberto González-Rios
- Centro de Investigación en Alimentación y Desarrollo, A.C., Coordinación de Tecnología de Alimentos de Origen Animal, Hermosillo, México
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Apostu PM, Mihociu TE, Nicolau AI. Technological and sensorial role of yeast β-glucan in meat batter reformulations. Journal of Food Science and Technology 2017; 54:2653-2660. [PMID: 28928505 DOI: 10.1007/s13197-017-2696-3] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 04/13/2017] [Accepted: 05/12/2017] [Indexed: 10/19/2022]
Abstract
This study shows that apart from acting as nutritional value improver, yeast β-glucan can be successfully used to reformulate meat products. When added to meat batters, yeast derived ingredients containing β-glucans (GOLDCELL® IY B and GOLDCELL® BETA GLUCAN) improved the emulsifying capacity (up to 5 increments), the water holding capacity (up to 8 increments) as well as the emulsion stability. A decrease in total fluid release up to 4.30% and 3.99%, respectively with GOLDCELL® IY B and GOLDCELL® BETA GLUCAN respectively, at 1.5% addition level was observed. A significant decrease in hardness and fracturability values was also observed, while maintaining the structural cohesiveness of the samples, in part due to the increase in humidity content. A maximum level of 3% ingredient mixture can be added to meat batter formulations without significant impact on sensory characteristics. Adding yeast β-glucan to meat batters can allow food to decrease the NaCl and polyphosphate content in meat products.
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Affiliation(s)
- Paul Mihai Apostu
- Faculty of Food Science and Engineering, Dunarea de Jos University of Galaţi, Str. Domneasca 47, 800008 Galati, Romania.,National Research and Development Institute for Food Bioresources - IBA Bucharest, Str. Ancuta Baneasa 5, Sector 2, 020323 Bucharest, Romania
| | - Tamara Elena Mihociu
- National Research and Development Institute for Food Bioresources - IBA Bucharest, Str. Ancuta Baneasa 5, Sector 2, 020323 Bucharest, Romania
| | - Anca Ioana Nicolau
- Faculty of Food Science and Engineering, Dunarea de Jos University of Galaţi, Str. Domneasca 47, 800008 Galati, Romania
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Winiarska-Mieczan A, Kwiecień M, Grela ER, Tomaszewska E, Klebaniuk R. The chemical composition and sensory properties of raw, cooked and grilled thigh meat of broiler chickens fed with Fe-Gly chelate. Journal of Food Science and Technology 2016; 53:3825-3833. [PMID: 28017998 DOI: 10.1007/s13197-016-2374-x] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 09/23/2016] [Accepted: 10/13/2016] [Indexed: 11/25/2022]
Abstract
The study aimed to determine the effect of Fe-glycinate chelate (Fe-Gly) on the chemical composition and sensory value of thigh meat in Ross 308 broiler chickens. Two experimental factors were introduced: (1) organic or inorganic Fe, and (2) Fe level at 40, 20 or 10 mg/kg of feed. No negative effect of using 40, 20 or 10 mg Fe-glycine chelate was recorded on the chemical composition (crude protein, fat, ash, total cholesterol, Cu, Zn, Ca and total fatty acids: SFA, MUFA, PUFA and UFA, and the n-3 and n-6 fatty acid ratio) and on the sensory properties of raw, cooked and grilled thigh meat. However, an increase in Fe content in the meat of birds receiving 40 and 20 mg of Fe-Gly was found, which had no significant effect on the sensory attributes of meat. Based on the study results it can be concluded that Fe-Gly can be used in broiler feed instead of Fe sulphate.
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Affiliation(s)
- Anna Winiarska-Mieczan
- Department of Bromatology and Food Physiology, University of Life Sciences in Lublin, Akademicka 13, 20-950 Lublin, Poland
| | - Małgorzata Kwiecień
- Department of Animal Nutrition, University of Life Sciences in Lublin, Akademicka 13, 20-950 Lublin, Poland
| | - Eugeniusz R Grela
- Department of Bromatology and Food Physiology, University of Life Sciences in Lublin, Akademicka 13, 20-950 Lublin, Poland
| | - Ewa Tomaszewska
- Department of Animal Physiology, University of Life Sciences in Lublin, Akademicka 13, 20-950 Lublin, Poland
| | - Renata Klebaniuk
- Department of Bromatology and Food Physiology, University of Life Sciences in Lublin, Akademicka 13, 20-950 Lublin, Poland
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9
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Development of designer chicken shred with response surface methodology and evaluation of its quality characteristics. Journal of Food Science and Technology 2016; 53:471-80. [PMID: 26787966 DOI: 10.1007/s13197-015-1995-9] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 07/01/2015] [Accepted: 08/07/2015] [Indexed: 10/23/2022]
Abstract
Meat is considered to be an excellent source of protein, essential minerals, trace elements and vitamins but negative concerns regarding meat consumption and its impact on human health have promoted research into development of novel functional meat products. In the present study Rice bran oil (RBO), and Flaxseed oil (FSO) were used for attaining an ideal lipid profile in the product. The experiment was designed to optimise the RBO and FSO concentration for development of product with ideal lipid profile and maximum acceptability by the application of central composite rotatable design of Response surface methodology (RSM). Levels of RBO and FSO were taken as independent variables and overall acceptability (OAA), n-6 and n-3 fatty acids as responses. Quadratic fit model was found to be suitable for optimising the product. Sample with RBO (20.51 ml) and FSO (2.57 ml) yielded an OAA score of 8.25, 29.54 % of n-6 and 7.70 % of n-3 having n-6/n-3 ratio as 3.8:1. Optimised product was analysed for physico-chemical, sensory and microbial profile during storage at 4 ± 1 °C for 30 days. Increase in the lipid oxidative parameters was observed during storage but it was not significant (p < 0.05). Studies revealed great potential of developing functional poultry products with improved nutritional quality and good shelf stability by incorporating RBO and FSO.
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