Opuntia ficus-indica Meal in Beef Burger

被引：0

作者：

Fonseca dos Santos, Uesdra Lucas ^{[1
]}

Gomes Ferreira, Layze Natalinne ^{[2
]}

Doria Cruz, Luaterra ^{[2
]}

Figueiredo Neto, Acacio ^{[3
]}

avila Queiroz, Mario Adriano ^{[1
]}

Matiuzzi da Costa, Mateus ^{[2
]}

Pereira Cordeiro, Jamille Cristina ^{[1
]}

Costa Gois, Glayciane ^{[1
]}

Valente Batista, Nayane ^{[1
]}

Leandro de Carvalho, Francisco Allan ^{[1
]}

de Souza Rodrigues, Rafael Torres ^{[1
,4
]}

机构：

[1] Univ Fed Vale Sao Francisco, Dept Anim Sci, Petrolina, PE, Brazil

[2] Univ Fed Vale Sao Francisco Univasf, Dept Vet Sci Semiarid, Petrolina, PE, Brazil

[3] Univ Fed Vale Sao Francisco, Dept Agr Engn, Juazeiro, BA, Brazil

[4] Univ Fed Vale Sao Francisco, Dept Anim Sci, Nilo Coelho Irrigat Project, Highway BR 407, BR-56300000 Petrolina, PE, Brazil

来源：

JOURNAL OF CULINARY SCIENCE & TECHNOLOGY | 2023年

关键词：

Cooking losses; fat reduction; meat products; plant meal; reformulation; water retention; SENSORY PROPERTIES; FAT; CONSUMPTION; QUALITY; HEALTH; CLADODES; POWDER; FLOUR; RISK; PEAR;

D O I：

10.1080/15428052.2023.2270939

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

This study aimed to evaluate the effect of the inclusion of 0, 5, 10 and 15% of Opuntia ficus-indica meal (OFM) on physical and chemical characteristics and sensory quality of beef burgers. Inclusion of OFM reduced luminosity, redness, pH, cooking losses and sensorial quality (p < 0.05) and increased yellowness and water holding capacity (p < 0.05). Inclusion of 15% OFM reduced fat content (p = 0.0292). Inclusion of OFM affected texture profile. In general, this study suggests the inclusion of 5% OFM in beef burger production.

引用

页数：21

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