Effects of quinoa flour on lipid and protein oxidation in raw and cooked beef burger during long term frozen storage

• Autor(a) principal: ÖZER,Cem Okan
• Data de Publicação: 2018
• Outros Autores: SEÇEN,Selçuk Mustafa
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Food Science and Technology (Campinas)
• Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018000500221
• topic: beef burger; quinoa; lipid oxidation; protein oxidation; quality parameters

Abstract The objective of this work was to assess the effects of quinoa flour in the improving the quality characteristics and oxidation and storage stability (-18 °C for 3 months) of cooked and raw beef burger. The effects of quinoa flour addition (3, 5, 7 and 10%) on physicochemical composition, pH, cooking parameters and dimensional changes, color and texture characteristics of raw and cooked burgers were evaluated. Furthermore, lipid and protein oxidation stability for raw and cooked burgers were determined during long-term frozen storage. The cooking yield and reduction in diameter and thickness of burgers were improved and ash and protein contents of burger increased by the addition of quinoa. The control samples had the highest pH. Texture analysis showed that with the addition of quinoa, hardness values of burger increased and adhesiveness values decreased. All groups showed similar L*, a* and b* values. The results indicated that addition of quinoa significantly decreased TBARS values for raw and cooked burger compared to control group during storage. However, the addition of quinoa flour did not affect protein oxidation level of raw and cooked burger.