Effect of partial meat replacement by Hibiscus sabdariffa by-product and Pleurotus djamor powder on the quality of beef patties
Autor(a) principal: | |
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Data de Publicação: | 2018 |
Outros Autores: | , , , , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
Texto Completo: | http://hdl.handle.net/10198/17859 |
Resumo: | The effects of Hibiscus sabdariffa (roselle; Hs) by-product (2-5%) and Pleurotus djamor (pink oyster; Pd) powder (5-7.5%) as meat replacers on the physicochemical and sensorial properties of beef patties were analyzed. The addition of these non-meat ingredients significantly decreased moisture and increased fiber content, and did not affect the protein level of the product. The antioxidant effect of the roselle by-product was limited, while Pleurotus djamor favored the oxidation processes. The samples supplemented with roselle by-product and mushroom powder presented significantly lower microbial counts (total viable counts, enterobacteria, and Pseudomonas) than control, but texture and sensorial parameters were significantly affected. The patties darkened due to the presence of the Hibiscus by-product, while the color of the samples containing 5% Pleurotus djamor was hardly modified. These samples, together with the control samples, were the most sensorially appreciated. The addition of these ingredients provoked a decrease in texture parameters, being less pronounced in the samples with only 2% of roselle by-product. In spite of the good antimicrobial and antioxidant properties of Hibiscus by-products, its inclusion in meat should be moderate (2-2.5%) to avoid consumer rejection when Pleurotus djamor is also included in the formulation. |
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Effect of partial meat replacement by Hibiscus sabdariffa by-product and Pleurotus djamor powder on the quality of beef pattiesRosellePink oysterEdible mushroomHealthy meat productsAntimicrobialAntioxidantMeat replacementPlant-based foodsThe effects of Hibiscus sabdariffa (roselle; Hs) by-product (2-5%) and Pleurotus djamor (pink oyster; Pd) powder (5-7.5%) as meat replacers on the physicochemical and sensorial properties of beef patties were analyzed. The addition of these non-meat ingredients significantly decreased moisture and increased fiber content, and did not affect the protein level of the product. The antioxidant effect of the roselle by-product was limited, while Pleurotus djamor favored the oxidation processes. The samples supplemented with roselle by-product and mushroom powder presented significantly lower microbial counts (total viable counts, enterobacteria, and Pseudomonas) than control, but texture and sensorial parameters were significantly affected. The patties darkened due to the presence of the Hibiscus by-product, while the color of the samples containing 5% Pleurotus djamor was hardly modified. These samples, together with the control samples, were the most sensorially appreciated. The addition of these ingredients provoked a decrease in texture parameters, being less pronounced in the samples with only 2% of roselle by-product. In spite of the good antimicrobial and antioxidant properties of Hibiscus by-products, its inclusion in meat should be moderate (2-2.5%) to avoid consumer rejection when Pleurotus djamor is also included in the formulation.MDPIBiblioteca Digital do IPBBermúdez Piedra, RobertoRangel-Vargas, EsmeraldaLorenzo, José M.Rodriguez, Jose AntonioMunekata, Paulo E.S.Teixeira, AlfredoPateiro, MirianRomero, LeticiaSantos, Eva María2018-07-26T11:00:14Z20232023-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10198/17859engBermúdez Piedra, Roberto; Rangel-Vargas, Esmeralda; Lorenzo, José M.; Rodriguez, Jose Antonio; Munekata, Paulo E.S.; Teixeira, Alfredo; Pateiro, Mirian; Romero, Leticia; Santos, Eva María. (2023). Effect of partial meat replacement by Hibiscus sabdariffa by-product and Pleurotus djamor powder on the quality of beef patties. Foods. eISSN 2304-8158. 12:2, p. 1-1710.3390/foods120203912304-8158info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2024-02-07T01:18:12Zoai:bibliotecadigital.ipb.pt:10198/17859Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T23:07:40.370801Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse |
dc.title.none.fl_str_mv |
Effect of partial meat replacement by Hibiscus sabdariffa by-product and Pleurotus djamor powder on the quality of beef patties |
title |
Effect of partial meat replacement by Hibiscus sabdariffa by-product and Pleurotus djamor powder on the quality of beef patties |
spellingShingle |
Effect of partial meat replacement by Hibiscus sabdariffa by-product and Pleurotus djamor powder on the quality of beef patties Bermúdez Piedra, Roberto Roselle Pink oyster Edible mushroom Healthy meat products Antimicrobial Antioxidant Meat replacement Plant-based foods |
title_short |
Effect of partial meat replacement by Hibiscus sabdariffa by-product and Pleurotus djamor powder on the quality of beef patties |
title_full |
Effect of partial meat replacement by Hibiscus sabdariffa by-product and Pleurotus djamor powder on the quality of beef patties |
title_fullStr |
Effect of partial meat replacement by Hibiscus sabdariffa by-product and Pleurotus djamor powder on the quality of beef patties |
title_full_unstemmed |
Effect of partial meat replacement by Hibiscus sabdariffa by-product and Pleurotus djamor powder on the quality of beef patties |
title_sort |
Effect of partial meat replacement by Hibiscus sabdariffa by-product and Pleurotus djamor powder on the quality of beef patties |
author |
Bermúdez Piedra, Roberto |
author_facet |
Bermúdez Piedra, Roberto Rangel-Vargas, Esmeralda Lorenzo, José M. Rodriguez, Jose Antonio Munekata, Paulo E.S. Teixeira, Alfredo Pateiro, Mirian Romero, Leticia Santos, Eva María |
author_role |
author |
author2 |
Rangel-Vargas, Esmeralda Lorenzo, José M. Rodriguez, Jose Antonio Munekata, Paulo E.S. Teixeira, Alfredo Pateiro, Mirian Romero, Leticia Santos, Eva María |
author2_role |
author author author author author author author author |
dc.contributor.none.fl_str_mv |
Biblioteca Digital do IPB |
dc.contributor.author.fl_str_mv |
Bermúdez Piedra, Roberto Rangel-Vargas, Esmeralda Lorenzo, José M. Rodriguez, Jose Antonio Munekata, Paulo E.S. Teixeira, Alfredo Pateiro, Mirian Romero, Leticia Santos, Eva María |
dc.subject.por.fl_str_mv |
Roselle Pink oyster Edible mushroom Healthy meat products Antimicrobial Antioxidant Meat replacement Plant-based foods |
topic |
Roselle Pink oyster Edible mushroom Healthy meat products Antimicrobial Antioxidant Meat replacement Plant-based foods |
description |
The effects of Hibiscus sabdariffa (roselle; Hs) by-product (2-5%) and Pleurotus djamor (pink oyster; Pd) powder (5-7.5%) as meat replacers on the physicochemical and sensorial properties of beef patties were analyzed. The addition of these non-meat ingredients significantly decreased moisture and increased fiber content, and did not affect the protein level of the product. The antioxidant effect of the roselle by-product was limited, while Pleurotus djamor favored the oxidation processes. The samples supplemented with roselle by-product and mushroom powder presented significantly lower microbial counts (total viable counts, enterobacteria, and Pseudomonas) than control, but texture and sensorial parameters were significantly affected. The patties darkened due to the presence of the Hibiscus by-product, while the color of the samples containing 5% Pleurotus djamor was hardly modified. These samples, together with the control samples, were the most sensorially appreciated. The addition of these ingredients provoked a decrease in texture parameters, being less pronounced in the samples with only 2% of roselle by-product. In spite of the good antimicrobial and antioxidant properties of Hibiscus by-products, its inclusion in meat should be moderate (2-2.5%) to avoid consumer rejection when Pleurotus djamor is also included in the formulation. |
publishDate |
2018 |
dc.date.none.fl_str_mv |
2018-07-26T11:00:14Z 2023 2023-01-01T00:00:00Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://hdl.handle.net/10198/17859 |
url |
http://hdl.handle.net/10198/17859 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
Bermúdez Piedra, Roberto; Rangel-Vargas, Esmeralda; Lorenzo, José M.; Rodriguez, Jose Antonio; Munekata, Paulo E.S.; Teixeira, Alfredo; Pateiro, Mirian; Romero, Leticia; Santos, Eva María. (2023). Effect of partial meat replacement by Hibiscus sabdariffa by-product and Pleurotus djamor powder on the quality of beef patties. Foods. eISSN 2304-8158. 12:2, p. 1-17 10.3390/foods12020391 2304-8158 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
MDPI |
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MDPI |
dc.source.none.fl_str_mv |
reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação instacron:RCAAP |
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Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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RCAAP |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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