scholarly journals Effect of Lentil (Lens culinaris) Coat Powder Addition on Lipid Oxidation and Quality Characteristics of Beef Burgers Stored at 4ºC

2016 ◽  
Vol 3 (1) ◽  
pp. 35-44
Author(s):  
El-Samahy K. ◽  
Hassan Embaby ◽  
Sayed Mokhtar ◽  
Ahmed Mostafa ◽  
Amal Gaballah
Keyword(s):  
Lipid Oxidation ◽  
Lens Culinaris ◽  
Quality Characteristics ◽  
Powder Addition ◽  
Beef Burgers

scholarly journals The Effect of the Addition Turmeric on Selected Quality Characteristics of Duck Burgers Stored under Refrigeration

2022 ◽  
Vol 12 (2) ◽  
pp. 805
Author(s):  
Anna Augustyńska-Prejsnar ◽  
Jadwiga Topczewska ◽  
Małgorzata Ormian ◽  
Aneta Saletnik ◽  
Zofia Sokołowicz ◽  
...  
Keyword(s):  
Lipid Oxidation ◽  
Shear Force ◽  
Water Retention ◽  
Quality Characteristics ◽  
Refrigerated Storage ◽  
Oxidation Processes ◽  
Turmeric Extract ◽  
Number Of Microorganisms ◽  
Colour Parameters ◽  
Sensory Evaluations

The aim of the study was to evaluate the effects of turmeric supplementation on selected quality features, oxidative stability, and the safety of duck meat burgers. Four burger variants, namely I–control, no additive, II–with turmeric powder, III–with turmeric extract, and IV–with turmeric paste, were tested. The pH, WHC, colour parameters on the CIE L*a*b* scale, finished products’ shear force, TBARS index, and the total number of microorganisms were determined while performing sensory evaluations. Tests were carried out after 24 h, 6, 12, and 18 days of refrigerated storage (4 ± 2 °C). The addition of turmeric powder and paste significantly limited lipid oxidation processes in vacuum-packed duck meat burgers over an 18-day period. Although lipid oxidation processes accelerated after 6 days in all burger variants, burgers with powdered turmeric powder showed the lowest TBARS index values and limited total microorganism increases. Turmeric paste and powder additions resulted in decreased pH, increased water retention, and lighter colouration in refrigerated products. These additives were deemed acceptable during sensory evaluation. The most desirable aroma and taste, including juiciness, were in burgers with turmeric paste addition, while burgers with powdered additions were rated higher for their desired aroma and intensity of taste.

scholarly journals Lentil-Based Ingredients Can Delay Myoglobin and Lipid Oxidation of Frozen Beef Burgers

2017 ◽  
Vol 1 (2) ◽  
pp. 32-32
Author(s):  
H. Li ◽  
J. P. Wanasundara ◽  
P. J. Shand
Keyword(s):  
Lipid Oxidation ◽  
Beef Burgers

Sensory and Physicochemical Studies of Thermally Micronized Chickpea (Cicer arietinum) and Green Lentil (Lens culinaris) Flours as Binders in Low-Fat Beef Burgers

2016 ◽  
Vol 81 (5) ◽  
pp. S1230-S1242 ◽  
Author(s):  
Shiva Shariati-Ievari ◽  
Donna Ryland ◽  
Andrea Edel ◽  
Tiffany Nicholson ◽  
Miyoung Suh ◽  
...  
Keyword(s):  
Cicer Arietinum ◽  
Lens Culinaris ◽  
Low Fat ◽  
Physicochemical Studies ◽  
Beef Burgers

Effect of ginger powder addition on quality, fatty acids profile, lipid oxidation and antioxidant capacity of cooked pork burgers

2019 ◽  
Vol 245 (7) ◽  
pp. 1377-1386 ◽  
Author(s):  
Simone Mancini ◽  
Gisella Paci ◽  
Alessandro Dal Bosco ◽  
Simona Mattioli ◽  
Giovanna Preziuso
Keyword(s):  
Fatty Acids ◽  
Lipid Oxidation ◽  
Antioxidant Capacity ◽  
Fatty Acids Profile ◽  
Ginger Powder ◽  
Powder Addition

scholarly journals The effects of Hierba Santa (Piper auritum Kunth) on the inhibition of lipid oxidation in beef burgers

LWT ◽  
2021 ◽  
Vol 146 ◽  
pp. 111428
Author(s):  
E. Trujillo-Santiago ◽  
Luz H. Villalobos-Delgado ◽  
L.E. Guzmán-Pantoja ◽  
M.G. López ◽  
D.I. Zafra-Ciprián ◽  
...  
Keyword(s):  
Lipid Oxidation ◽  
Piper Auritum ◽  
Beef Burgers

scholarly journals Quality Characteristics and Antioxidant Activity of Fruit Dressing Using Lentil (Lens culinaris Med. cv, Silvina) Legume

2017 ◽  
Vol 3 (05) ◽  
pp. 101-108
Author(s):  
Jin-Hwan Son ◽  
Bo-Ra Kim ◽  
Il-Doo Kim ◽  
Hye-Ryun Kim ◽  
Sanjeev Kumar Dhungana ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Lens Culinaris ◽  
Quality Characteristics
Sign in / Sign up

Export Citation Format

Share Document