Effects of tiger nut (Cyperus esculentus) milk liquid co-products on the quality of pork burgers

被引：12

作者：

Sanchez-Zapata, Elena ^{[1
]}

Angel Perez-Alvarez, Jose ^{[1
]}

Fernandez-Lopez, Juana ^{[1
]}

机构：

[1] Univ Miguel Hernandez, Escuela Politecn Super Orihuela, Agrofood Technol Dept, IPOA Res Grp UMH & REVIV Generalitat Valencia 1, Alicante, Spain

来源：

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY | 2012年 / 47卷 / 10期

关键词：

Co-products; pork burger; revalorisation; tiger nut; ANTIOXIDANT PROPERTIES; LIPID OXIDATION; BY-PRODUCTS; BEEF; EXTRACTS; COOKING; FIBER; PATTIES; POWDER; MEAT;

D O I：

10.1111/j.1365-2621.2012.03089.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Co-products from the tiger nut milk industry can be given added value if they are used in the manufacturing process of other food products. The aim of this study was to analyse the effect of using tiger nut milk liquid co-product as a substitute for the water added to pork burger formulations. The results showed that its use in pork burger delayed lipid oxidation and improved cooking properties (less shrinkage), while no significant changes in nutritional value were observed. Pork burgers containing tiger nut liquid co-product were perceived to be juicier and less fatty than the control, contributing to higher scores for overall liking.

引用

页码：2198 / 2204

页数：7

共 40 条

[1] Effects of tiger nut (Cyperus esculentus) milk liquid co-products on the quality of pork burgers
Sánchez-Zapata, Elena
Pérez-Alvarez, José Angel
Fernández-López, Juana
International Journal of Food Science and Technology, 2012, 47 (10): : 2198 - 2204
[2] Upcycling supercritical-CO2-defatted tiger nut milk Co-products into pork burgers: A sustainable fat replacer with enhanced quality properties
Lucas-Gonzalez, Raquel
Botella-Martinez, Carmen
Salgado-Ramos, Manuel
Pallares, Noelia
Martinez-Culebras, V. Pedro
Barba, Francisco J.
Fernandez-Lopez, Juana
FUTURE FOODS, 2025, 11
[3] Production and quality assessment of tiger nut (Cyperus esculentus) imitation milk during storage
Department of Food Science and Technology, Federal Polytechnic, P.M.B 1037, Idah, Kogi State, Nigeria
J Food Sci Technol, 2008, 2 (180-182):
[4] Production and quality assessment of tiger nut (Cyperus esculentus) imitation milk during storage
Ukwuru, M. U.
Loveth, Omachona J.
Onokah, N.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, 2008, 45 (02): : 180 - 182
[5] Drying Kinetics and Quality of Whole, Halved, and Pulverized Tiger Nut Tubers (Cyperus esculentus)
Abano, Ernest Ekow
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INTERNATIONAL JOURNAL OF FOOD SCIENCE, 2021, 2021
[6] New Advances in the Phenolic Composition of Tiger Nut (Cyperus esculentus L.) by-Products
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Verardo, Vito
FOODS, 2022, 11 (03)
[7] Use of Tiger Nut (Cyperus esculentus L.) Oil Emulsion as Animal Fat Replacement in Beef Burgers
Barros, Julliane Carvalho
Munekata, Paulo E. S.
Leandro de Carvalho, Francisco Allan
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Barba, Francisco J.
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Manuel Lorenzo, Jose
FOODS, 2020, 9 (01)
[8] Ultrasonication effects on physicochemical and emulsifying properties of Cyperus esculentus seed (tiger nut) proteins
Cui, Qiang
Wang, Lin
Wang, Guorong
Zhang, Anqi
Wang, Xibo
Jiang, Lianzhou
LWT-FOOD SCIENCE AND TECHNOLOGY, 2021, 142 (142)
[9] Effect of tiger-nut (Cyperus esculentus) milk co-product on the surface and diffusional properties of a wheat-based matrix
Verdu, Samuel
Barat, Jose M.
Alava, Cecibel
Grau, Raul
FOOD CHEMISTRY, 2017, 224 : 69 - 77
[10] Physicochemical, functional and sensory attributes of milk prepared from irradiated tiger nut (Cyperus esculentus L.)
Okyere, Abenaa A.
Odamtten, George T.
JOURNAL OF RADIATION RESEARCH AND APPLIED SCIENCES, 2014, 7 (04) : 583 - 588

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