This study determined the effect of the incorporation of micronized salt on physicochemical, yield and consumer's sensory characteristics of beef burger. The micronized salt was obtained by sieving ...the commercial salt in a 60-mesh stainless steel sieve. The commercial (regular salt) and micronized salt presented differences in the mean size, size distribution and bulk density. Half of the amount of the micronized salt was mixed with pork back fat, and the other half was added to the meat batter in the beef burger manufacture. A Pivot profile method was used with consumers to describe the sensory properties of the burger samples (ranging from 0.5% to 1.5% NaCl). The Pivot profile data revealed that treatments with 0.75% and 0.5% micronized salt were mainly characterized as dry, besides showing the highest cooking loss and diameter reduction. However, beef burgers with 1.0% micronized salt and 1.5% regular salt had similar perceived salty taste. In terms of salt reduction, the results indicated that it would be possible to reduce salt from 1.5% to 1.0% when using micronized salt, without affecting the pH, color parameters, yield properties and some sensory characteristics of the burger, such as salty, tasty, juicy, fatty, and spicy. Therefore, this strategy promises great potential for industrial application in products that contain lipids in their composition, such as meat products.
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•Micronized salt (MS) was used to reduce sodium in beef burger.•Half of the MS was mixed with pork back fat.•Treatments with 1.0% and 1.5% salt showed similar characteristics.•Salt reduction (33%) using MS did not affect the salty taste of beef burger.•It is suggested the industrial application of MS for products containing lipids.
The objectives of this study were to determine the effect of reducing the content and size of NaCl on the instrumental texture and dynamic sensory profile, and to determine the temporal drivers of ...liking (TDL). The reduction of the NaCl content decreased the hardness and chewiness parameters, and affected the dynamic sensory profile of the product. The NaCl reduction (<1.0% NaCl) was related to a higher incidence of the attributes off-flavor and dry. In general, the overall liking was driven by the juicy and tasty attributes, the latter being associated with the presence of the sensory attributes salty and seasoned and the texture parameters hardness and chewiness. According to the results, among the treatments with NaCl reduction, the beef burger added with 1.0% micronized salt stood out, since it did not affect considerably the texture parameters, the dynamic sensory profile during chewing and the consumers' liking.
Sodium chloride (NaCl) is an indispensable ingredient in meat products, but the consumption of high doses of sodium contained in their formulations may bring about negative health implications. The ...replacement of NaCl by other salts in meat products has been a technological challenge. Accordingly, this review highlights the importance of NaCl over other sodium and non‑sodium salts in the saltiness perception and proposes the use of reduced-size and shapes of NaCl to maximize saltiness perception, while using less NaCl dosages in meat products. However, the effect of matrix components (water, proteins and fats) on the final salty taste is of special consideration. To counteract the effect of the matrix components, two main routes of incorporation of different NaCl types in meat products are discussed: encapsulation and protection of NaCl by the hydrophobic component of the meat product. Given the limited number of publications using this potential strategy, more studies on the application of these technological strategies are required.
This study aimed to determine the effect of NaCl reduction and addition of long-chain polyunsaturated fatty acids (PUFA) on the quality traits of burgers. Fish oil was either directly incorporated or ...added as encapsulated by freeze-dried microparticles (complex coacervates) composed of soy protein isolate and inulin. Despite the differences in some parameters associated with NaCl reduction (e.g., instrumental hardness), the quality of the burgers was mainly affected by the microparticles. Thus, a decrease in pH and increase in hardness and chewiness were observed, and a higher exposure of fish oil to oxidation was observed thus increasing volatile oxidation compounds and negatively impacting on the sensory profile and overall liking of the burgers. However, the encapsulation of the fish oil helped to retain EPA and DHA after cooking. The results of the NaCl-reduced burger with unencapsulated fish oil suggest the possibility of incorporating PUFAs, but only containing EPA after cooking.
This study aimed to develop chitosan films incorporating natural antioxidants from peanut skin (EPS) and pink pepper residue (EPP) extracts, as well as to evaluate their effects on lipid oxidation, ...pH, color, and microbial counts of a restructured chicken product. EPS had higher phenolic content and antioxidant activity compared to EPP. When both extracts were applied to chicken meat and the chitosan films, there were no differences for color, pH and total mesophilic counts compared to control at the end of the storage period. For lipid oxidation (peroxide value and thiobarbituric acid reactive substances), both extracts proved to be as effective as butylated hydroxytoluene to maintain the oxidative stability of the chicken product. The microbial counts of psychrotrophic microorganisms were significantly lower for treatments with active films. Chitosan active films with residue extracts may maintain the quality of chicken products due to their antioxidant and antimicrobial potential.
•Chitosan films with residue extracts were studied as active packaging in chicken product.•Extract of peanut skin had higher DPPH and ABTS values than that of pink pepper residue.•Both extracts, either added to the product or to the films, were as effective as BHT.•Chitosan films with natural extracts showed lower psychrotrophic counts.•Active films with residue extracts may maintain the quality of chicken products.
Pineapple byproduct and canola oil were evaluated as fat replacers on physicochemical and sensory characteristics of low-fat burgers. Five treatments were performed: conventional (CN, 20% fat) and ...four low-fat formulations (10% fat): control (CT), pineapple byproduct (PA), canola oil (CO), pineapple byproduct and canola oil (PC). Higher water and fat retention and lower cooking loss and diameter reduction were found in burgers with byproduct addition. In raw burgers, byproduct incorporation reduced L*, a*, and C* values, but these alterations were masked after cooking, leading to products similar to CN. Low-fat treatments were harder, chewier, and more cohesive than full-fat burgers. However, in Warner Bratzler shear measurements, PA and PC were as tender as CN. In QDA, no difference was found between CN and PC. Pineapple byproducts along with canola oil are promising fat replacers in beef burgers. In order to increase the feasibility of use of pineapple byproduct in the meat industry, alternative processes of byproduct preparation should be evaluated in future studies.
•Pineapple byproduct addition improved cooking characteristics of low-fat products.•Neither canola oil nor pineapple byproduct altered the color of low-fat cooked burger.•Low-fat products were harder, chewier, and more cohesive than the full-fat burgers.•The byproduct along with canola oil improved sensory characteristics of low-fat burger.•Pineapple byproduct associated with canola oil showed potential as fat replacers.
Bacon is a product made from pork meat that is subjected to curing, drying, and smoking. Researchers aim to associate the worldwide high-acceptance of such a product with the sensory and chemical ...properties of bacon. In this context, the objective of the present study was to characterize bacon samples smoked with different woods from reforestation using chemical and sensory methodologies, which were subsequently correlated by means of statistical multi-block analysis. Volatile compounds (VCs) of the smoked bacons were studied using solid-phase microextraction (SPME) coupled with gas chromatography–mass spectrometry (GC–MS), and the consumer sensory perception was explored by the Napping technique. VCs were identified in smoked samples, which triggered sensory attributes related to odor, flavor, and texture, such as “smoky flavor”, “salty taste”, “pleasant taste”, “woodsy flavor”, and “hard texture”. Multi-block analysis showed that the sensory attributes were associated with a group of VCs and not by a single compound.
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•Thirty-nine volatile compounds (VCs) were found in bacons, mainly aldehydes and phenols.•Most of the VCs have been related to the Eucalyptus-smoked bacon and the commercial sample.•Sensory attributes were significantly different between bacon samples.•Eucalyptus sample was perceived as woodsy and pleasant and Acacia sample as smoked.•Aldehydes, phenols and ketones were the VCs most related to woodsy and pleasant terms.
Strategies for the reformulation of meat products respond to consumers’ demand for healthier food alternatives. The reduction of salt or sodium and animal fat, and the substitution of synthetic ...antioxidants by natural ones have been a subject of study for Brazilian researchers for many years, but the industrial application of new technological alternatives presents the challenge of adapting to regulations related to the processing of meat products.
Reports by Brazilian researchers from 2011 to 2019 were collected from the Scopus database and their abstracts were submitted to a textual analysis to visualize the trend of studies over these years. The relationship between the approaches/ingredients proposed in the studies and the Brazilian regulation was discussed.
Numerous alternatives for natural antioxidants and salt and animal fat substitutes have been proposed, but Brazilian regulation is restrictive with respect to the use of natural antioxidants and the most studied salt substitute in meat products. However, studies using alternatives more compatible with Brazilian regulations have been proposed. For industrial application purposes, some flavorings and spices may have antioxidant activity and act as natural antioxidants, delaying the lipid oxidation of meat products; the sodium content can be reduced using several morphologies or sizes of salt particles; and the incorporation of oils rich in polyunsaturated fatty acids, embedded in oleogels and microparticles using encapsulating proteins, seem to be a viable alternative for reducing animal fat in meat products.
•Brazilian research on healthy meat products was analyzed by textual analysis.•Natural antioxidants, salt and animal fat reduction were addressed.•The new ingredients proposed were discussed in relation to Brazilian regulation.•Brazilian regulation is restrictive for natural antioxidants and salt substitutes.•New studies compatible to Brazilian regulation are proposed.
The effect of freeze-dried pineapple by-product and canola oil as fat replacers on the oxidative stability, cholesterol content and fatty acid profile of low-fat beef burgers was evaluated. Five ...treatments were performed: conventional (CN, 20% fat) and four low-fat formulations (10% fat): control (CT), pineapple by-product (PA), canola oil (CO), and pineapple by-product and canola oil (PC). Low-fat cooked burgers showed a mean cholesterol content reduction of 9.15% compared to the CN. Canola oil addition improved the fatty acid profile of the burgers, with increase in the polyunsaturated/saturated fatty acids ratio and decrease in the n-6/n-3 ratio, in the atherogenic and thrombogenic indexes. The oxidative stability of the burgers was affected by the vegetable oil addition. However, at the end of the storage time (120days), malonaldehyde values of CO and PC were lower than the threshold for the consumer's acceptance. Canola oil, in combination with pineapple by-product, can be considered promising fat replacers in the development of healthier burgers.
Consumers' perception of meat products has changed in recent years, which has led to an increased interest in healthier meat products. In response to this demand, academia and industry have made ...efforts to reformulate meat products, especially dry fermented meat products, which are known for their high fat contents, mainly saturated fat. The use of plant or marine oils stabilized in emulsion gels (EGs) or oil-bulking agents (OBAs) as animal fat replacers has been one of the most advantageous strategies to reformulate dry fermented meat products with a healthier lipid content (quality and quantity), but an increase in their polyunsaturated fatty acid content can trigger a significant increase in lipid oxidation, negatively affecting sensory and nutritional quality. The use of antioxidants is the main strategy to delay this deteriorative reaction, but the controversy around the safety and toxicity of synthetic antioxidants has driven consumers and industry toward the use of plant antioxidants, such as phenolic compounds, carotenoids, and some vitamins and minerals. This review provides information about the use of plant antioxidants to control lipid oxidation of dry fermented meat products with healthier lipids.
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