Effect of partial meat replacement by Hibiscus sabdariffa by-product and Pleurotus djamor powder on the quality of beef patties

Detalhes bibliográficos
Autor(a) principal: Bermúdez Piedra, Roberto
Data de Publicação: 2018
Outros Autores: Rangel-Vargas, Esmeralda, Lorenzo, José M., Rodriguez, Jose Antonio, Munekata, Paulo E.S., Teixeira, Alfredo, Pateiro, Mirian, Romero, Leticia, Santos, Eva María
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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spelling 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
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repository.name.fl_str_mv Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
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