Juan D. Rios-Mera thanks the support of the Consejo Nacional de Ciencia, Tecnología e Innovacion ´ Tecnologica ´ - CONCYTEC from Peru (CIENCIACTIVA programme, PhD scholarship contract: No. 238-2018- FONDECYT).

This study aimed to determine the effect of NaCl reduction and addition of long-chain polyunsaturated fatty acids (PUFA) on the quality traits of burgers. Fish oil was either directly incorporated or added as encapsulated by freeze-dried microparticles (complex coacervates) composed of soy protein isolate and inulin. Despite the differences in some parameters associated with NaCl reduction (e.g., instrumental hardness), the quality of the burgers was mainly affected by the microparticles. Thus, a decrease in pH and increase in hardness and chewiness were observed, and a higher exposure of fish oil to oxidation was observed thus increasing volatile oxidation compounds and negatively impacting on the sensory profile and overall liking of the burgers. However, the encapsulation of the fish oil helped to retain EPA and DHA after cooking. The results of the NaCl-reduced burger with unencapsul...

Juan D. Rios-Mera and Erick Saldaña are grateful to the support of the Consejo Nacional de Ciencia, Tecnología e Innovación Tecnológica – CONCYTEC, from Peru (CIENCIACTIVA programme, PhD scholarship contracts: No. 238-2018-FONDECYT and No. 104-2016-FONDECYT). Juan D. Rios-Mera is also grateful for the scholarship granted by Coordenação de Aperfeiçoamento de Pessoal de Nível Superior – CAPES, from July 2017 to January 2019.

Sodium chloride (NaCl) is an indispensable ingredient in meat products, but the consumption of high doses of sodium contained in their formulations may bring about negative health implications. The replacement of NaCl by other salts in meat products has been a technological challenge. Accordingly, this review highlights the importance of NaCl over other sodium and non‑sodium salts in the saltiness perception and proposes the use of reduced-size and shapes of NaCl to maximize saltiness perception, while using less NaCl dosages in meat products. However, the effect of matrix components (water, proteins and fats) on the final salty taste is of special consideration. To counteract the effect of the matrix components, two main routes of incorporation of different NaCl types in meat products are discussed: encapsulation and protection of NaCl by the hydrophobic component of the meat product....

The objective of this work was to determine the effect of the reduction and substitution of salt (NaCl) in pacu (Piaractus brachypomus) burgers, an Amazonian freshwater fish. In the first stage, five treatments with NaCl concentrations from 0.5 to 1.5 g/100 g were evaluated for proximal composition, instrumental texture, cooking losses, sensory profile, overall liking, and lipid oxidation for eight weeks. The results suggest a 50% reduction in NaCl content without affecting the parameters of burgers. In the second stage, NaCl was replaced up to 50% by potassium chloride (KCl) or calcium chloride (CaCl2), observing that CaCl2 at 50% substitution of NaCl presents better compatibility with the product in the chemical aspect, instrumental texture, sensory profile and overall liking, with the improvement in the decrease of the lipid oxidation compared to the product with only NaCl. The NaCl r...

This study aimed to formulate burgers made from three Amazonian fish species: pacu (Pyaractus brachypomus), boquichico (Prochilodus nigricans), and bujurqui (Chaetobranchus flavescens), focusing on sodium reduction and fortification with fish oil microparticles (FOM) rich in eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). The proximal composition, sodium and calcium content, instrumental texture profile, fatty acid profile, sensory profile, and overall liking were evaluated. Differences in proximal composition and fatty acid profiles between the fillets were reflected in the burgers. Fortification with FOM increased EPA and DHA in the burgers; thus, they can be considered “high in omega-3 fatty acids” and reduced the n-6/n-3 ratio below 4. There were sensory attributes that could be related to lipid oxidation but reduced overall liking for less than 10% of consumers. Neve...

The association of processed food consumption with health problems has sparked interest among consumers and the food industry in the production of healthier and more sustainable foods. Processed meats, which are made from the skeletal muscle of edible animal species, have unfavorable characteristics due to the incorporation of ingredients and synthetic additives associated with the occurrence of diseases and allergies. In this context, this review presents the pijuayo as a healthy and sustainable alternative in the formulation of meat and fish products. The nutritional benefits of this Amazonian resource are described, as well as its uses reported in the literature. The pulp, peel, stem, and oil extracts of pijuayo have been used to replace animal fat and to act as extenders and colorants in processed meats. The benefits include the enhance of sensory characteristics and acceptability re...

This study aimed to evaluate the incorporation of peach palm (PP) pulp and peel flours as substitutes for animal fat (25 and 50% substitution) in beef-based burgers. Incorporation of PP flours reduced hardness, springiness, cohesiveness, chewiness, fat, cooking losses, and diameter reduction. Burgers made with PP peel flour stood out for having low values of lipid oxidation in the two levels of fat substitution (0.14–0.23 malondialdehyde/kg) (p < 0.05). PP fruit has the potential to be utilized as a new ingredient in burgers, but future studies are needed regarding detailed sensory trials and consumer acceptance.

Frutos de ají charapita(Capsicum frutescens) fueron secados en lecho fluidizado, en bandejas y por liofilización. Tamaño de la muestra de ají (pequeño y grande) y temperatura de secado (50°C, 60°C y 70°C) fueron variables de estudio para el secado en lecho fluidizado y en bandejas, en cuanto que en el liofilizadose usaron mezclas de ají fresco licuado en agua, con diluciones de 1:0.25; 1:0.50 y1:0.75 (ají: agua). Las muestras secadas en lecho fluidizado y en bandejas, obtuvieron menores tiempos de procesamiento cuando comparadas con el secado por liofilización. Las muestras de tamaño grande secadas a 70°C en lecho fluidizado y en bandejas presentaron valores dehumedad de 5.36%y 7.11% respectivamente, y la muestra liofilizada obtuvo 7.75% de humedad. En el análisis microbiológico Salmonella sp., mohos y levaduras se encuentran dentro los límites de la normatividad sanitari...

Acute heat stress may affect the quality of broilers meat, however there are no reports considering thermal conditions commercially available in Brazil. In this way, the present work aimed to fill this gap of industrial relevance. Broilers of commercial strain (Cobb 500, n = 540) were randomly assigned to two thermal conditions: acute heat stress (AHS; 35°C; 75 – 85% relative humidity) and not-heat-stress (NS; 22ºC; 83 ± 6.6% relative humidity), for 2 hours prior to slaughter. The mortality rate for AHS broilers reached 37%, which was greater than 5.2% verified for NS. According to the mean values, the broiler chickens were not totally affected in the parameters of pH24h, lightness (L*), cooking loss, and shear force. However, the distributions of data show great variability in the values of pH24h, L* and water holding capacity (WHC) for AHS broilers. It is suggested that AHS broile...

Acute heat stress may affect the quality of broilers meat, however there are no reports considering thermal conditions commercially available in Brazil. In this way, the present work aimed to fill this gap of industrial relevance. Broilers of commercial strain (Cobb 500, n = 540) were randomly assigned to two thermal conditions: acute heat stress (AHS; 35°C; 75 – 85% relative humidity) and not-heat-stress (NS; 22ºC; 83 ± 6.6% relative humidity), for 2 hours prior to slaughter. The mortality rate for AHS broilers reached 37%, which was greater than 5.2% verified for NS. According to the mean values, the broiler chickens were not totally affected in the parameters of pH24h, lightness (L*), cooking loss, and shear force. However, the distributions of data show great variability in the values of pH24h, L* and water holding capacity (WHC) for AHS broilers. It is suggested that AHS broile...

The long-chain omega-3 fatty acids alpha linolenic acid (ALA), eicosapentaenoic acid (EPA), and docosahexaenoic acid (DHA) have proven health benefits, but it is not common to find them together in a processed food product. This could lead to healthier and more functional food products, which may have positive implications for consumer health and well-being. This work aimed to fortify a model burger manufactured with fillets of an Amazonian fish (boquichico, Prochilodus nigricans) by adding microencapsulated sacha inchi oil (Plukenetia volubilis, rich in ALA) (MSIO) produced by spray-drying. MSIO was incorporated into the burgers at different levels (0, 3, 4, 5, and 6%). The burgers were characterized by their proximal composition, cooking losses, texture profile, lipid oxidation, sensory profile, overall liking, and fatty acid profile. The results showed that adding MSIO up to concentra...

Iliani Patinho is grateful to CAPES (Coordenação de Aperfeiçoamento de Pessoal de Nível Superior, Brazil, for the master scholarship (process n° 1766129). Juan D. Rios-Mera received the support of the CIENCIACTIVA programme, PhD scholarship contract n° 238-2018-FONDECYT. The authors would also like to thank Zucca mushrooms Company, VPJ Foods, Ibrac Additives and Condiments and Sealed Air Brazil, for donating ingredients, raw materials and packaging.

Meat products are known for their lipid profile rich in saturated fats and cholesterol, and also for the formation of oxidation compounds; therefore, a reduction in animal fat may result in a product less harmful to health. Pijuayo is an Amazon fruit known for its nutritional properties, such as its fiber and lipid content. For these reasons, it is an attractive fruit to replace animal fat in meat products. The present work used pijuayo pulp and peel flours to partially replace animal fat in beef-based burgers at 25% and 50% levels, considering sensory and physicochemical outcomes evaluated by Principal Component Analysis (PCA), Correspondence Analysis (CA) and Multiple Factor Analysis (MFA). Pijuayo flour affected the physicochemical characteristics evaluated by PCA, where the samples with greater fat replacement were characterized by a high carbohydrate content and instrumental yellown...

Meat products are known for their lipid profile rich in saturated fats and cholesterol, and also for the formation of oxidation compounds; therefore, a reduction in animal fat may result in a product less harmful to health. Pijuayo is an Amazon fruit known for its nutritional properties, such as its fiber and lipid content. For these reasons, it is an attractive fruit to replace animal fat in meat products. The present work used pijuayo pulp and peel flours to partially replace animal fat in beef-based burgers at 25% and 50% levels, considering sensory and physicochemical outcomes evaluated by Principal Component Analysis (PCA), Correspondence Analysis (CA) and Multiple Factor Analysis (MFA). Pijuayo flour affected the physicochemical characteristics evaluated by PCA, where the samples with greater fat replacement were characterized by a high carbohydrate content and instrumental yellown...

This study aimed to investigate the incorporation of micronized salt (MS) to reduce sodium content in fresh sausages while preserving technological, chemical, textural, and sensory characteristics. Four treatments were prepared: control (C) with 2.0% regular salt; M2.0% with 2.0% micronized salt; M1.5% with 1.5% micronized salt; and M1.0% with 1.0% micronized salt, containing 1004, 1133, 860, and 525 mg of sodium/100 g of product, respectively. To characterize the samples, analyses of sodium content, cooking loss, relative myoglobin content, and instrumental color were carried out. The sensory analysis was performed using the Temporal-Check-All-That-Apply (TCATA) method. Half of the micronized salt treatment was mixed with the fat during the processing of the fresh sausages. It was possible to achieve a 50% reduction in sodium (M1.0%) in the fresh sausages without negative effects on mos...

The study aimed to evaluate the combined use of ultrasound (US) and incorporation of micronized salt (MS) as a strategy for reducing sodium without affecting the quality of beef burgers. Ten treatments were manufactured with varying MS content (0.75 %, 1.0 %, and 1.5 %) and ultrasound time (0, 5, and 10 min), with a control treatment manufactured at 1.5 % of regular salt without ultrasound. The beef burgers formulated with 0.75 % MS submitted to the US for 10 min (M0.75US10) reduced the salt content by 50 %, thereby efficiently maintaining texture profile (hardness, springiness, cohesiveness, and chewiness) and decreasing the cooking loss and diameter reduction compared to the control treatment. M0.75US10 treatment also preserved the color of samples after cooking, keeping myoglobin stable. Therefore, micronized salt coupled with ultrasound technology reduces sodium chloride content in b...

This study aimed to investigate the incorporation of micronized salt (MS) to reduce sodium content in fresh sausages while preserving technological, chemical, textural, and sensory characteristics. Four treatments were prepared: control (C) with 2.0% regular salt; M2.0% with 2.0% micronized salt; M1.5% with 1.5% micronized salt; and M1.0% with 1.0% micronized salt, containing 1004, 1133, 860, and 525 mg of sodium/100 g of product, respectively. To characterize the samples, analyses of sodium content, cooking loss, relative myoglobin content, and instrumental color were carried out. The sensory analysis was performed using the Temporal-Check-All-That-Apply (TCATA) method. Half of the micronized salt treatment was mixed with the fat during the processing of the fresh sausages. It was possible to achieve a 50% reduction in sodium (M1.0%) in the fresh sausages without negative effects on mos...

The study aimed to evaluate the combined use of ultrasound (US) and incorporation of micronized salt (MS) as a strategy for reducing sodium without affecting the quality of beef burgers. Ten treatments were manufactured with varying MS content (0.75 %, 1.0 %, and 1.5 %) and ultrasound time (0, 5, and 10 min), with a control treatment manufactured at 1.5 % of regular salt without ultrasound. The beef burgers formulated with 0.75 % MS submitted to the US for 10 min (M0.75US10) reduced the salt content by 50 %, thereby efficiently maintaining texture profile (hardness, springiness, cohesiveness, and chewiness) and decreasing the cooking loss and diameter reduction compared to the control treatment. M0.75US10 treatment also preserved the color of samples after cooking, keeping myoglobin stable. Therefore, micronized salt coupled with ultrasound technology reduces sodium chloride content in b...

This study aimed to formulate burgers made from three Amazonian fish species: pacu (Pyaractus brachypomus), boquichico (Prochilodus nigricans), and bujurqui (Chaetobranchus flavescens), focusing on sodium reduction and fortification with fish oil microparticles (FOM) rich in eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). The proximal composition, sodium and calcium content, instrumental texture profile, fatty acid profile, sensory profile, and overall liking were evaluated. Differences in proximal composition and fatty acid profiles between the fillets were reflected in the burgers. Fortification with FOM increased EPA and DHA in the burgers; thus, they can be considered “high in omega-3 fatty acids” and reduced the n-6/n-3 ratio below 4. There were sensory attributes that could be related to lipid oxidation but reduced overall liking for less than 10% of consumers. Neve...