Agaricus bisporus mushroom as partial fat replacer improves the sensory quality maintaining the instrumental characteristics of beef burger
Descripción del Articulo
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...
| Autores: | , , , , , , , |
|---|---|
| Formato: | artículo |
| Fecha de Publicación: | 2021 |
| Institución: | Consejo Nacional de Ciencia Tecnología e Innovación |
| Repositorio: | CONCYTEC-Institucional |
| Lenguaje: | inglés |
| OAI Identifier: | oai:repositorio.concytec.gob.pe:20.500.12390/2401 |
| Enlace del recurso: | https://hdl.handle.net/20.500.12390/2401 https://doi.org/10.1016/j.meatsci.2020.108307 |
| Nivel de acceso: | acceso abierto |
| Materia: | Texture profile analysis Agaricus bisporus Beef burger Fat reduction Lipid oxidation Sensory profile http://purl.org/pe-repo/ocde/ford#4.04.01 |
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| dc.title.none.fl_str_mv |
Agaricus bisporus mushroom as partial fat replacer improves the sensory quality maintaining the instrumental characteristics of beef burger |
| title |
Agaricus bisporus mushroom as partial fat replacer improves the sensory quality maintaining the instrumental characteristics of beef burger |
| spellingShingle |
Agaricus bisporus mushroom as partial fat replacer improves the sensory quality maintaining the instrumental characteristics of beef burger Patinho, Iliani Texture profile analysis Agaricus bisporus Beef burger Fat reduction Lipid oxidation Sensory profile http://purl.org/pe-repo/ocde/ford#4.04.01 |
| title_short |
Agaricus bisporus mushroom as partial fat replacer improves the sensory quality maintaining the instrumental characteristics of beef burger |
| title_full |
Agaricus bisporus mushroom as partial fat replacer improves the sensory quality maintaining the instrumental characteristics of beef burger |
| title_fullStr |
Agaricus bisporus mushroom as partial fat replacer improves the sensory quality maintaining the instrumental characteristics of beef burger |
| title_full_unstemmed |
Agaricus bisporus mushroom as partial fat replacer improves the sensory quality maintaining the instrumental characteristics of beef burger |
| title_sort |
Agaricus bisporus mushroom as partial fat replacer improves the sensory quality maintaining the instrumental characteristics of beef burger |
| author |
Patinho, Iliani |
| author_facet |
Patinho, Iliani Selani, Miriam Mabel Saldaña, Erick Bortoluzzi Teixeira, Ana Clara Rios-Mera, Juan Dario da Silva, Claudia Maria Kushida, Marta Contreras-Castillo, Carmen J. |
| author_role |
author |
| author2 |
Selani, Miriam Mabel Saldaña, Erick Bortoluzzi Teixeira, Ana Clara Rios-Mera, Juan Dario da Silva, Claudia Maria Kushida, Marta Contreras-Castillo, Carmen J. |
| author2_role |
author author author author author author author |
| dc.contributor.author.fl_str_mv |
Patinho, Iliani Selani, Miriam Mabel Saldaña, Erick Bortoluzzi Teixeira, Ana Clara Rios-Mera, Juan Dario da Silva, Claudia Maria Kushida, Marta Contreras-Castillo, Carmen J. |
| dc.subject.none.fl_str_mv |
Texture profile analysis |
| topic |
Texture profile analysis Agaricus bisporus Beef burger Fat reduction Lipid oxidation Sensory profile http://purl.org/pe-repo/ocde/ford#4.04.01 |
| dc.subject.es_PE.fl_str_mv |
Agaricus bisporus Beef burger Fat reduction Lipid oxidation Sensory profile |
| dc.subject.ocde.none.fl_str_mv |
http://purl.org/pe-repo/ocde/ford#4.04.01 |
| description |
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. |
| publishDate |
2021 |
| dc.date.accessioned.none.fl_str_mv |
2024-05-30T23:13:38Z |
| dc.date.available.none.fl_str_mv |
2024-05-30T23:13:38Z |
| dc.date.issued.fl_str_mv |
2021 |
| dc.type.none.fl_str_mv |
info:eu-repo/semantics/article |
| format |
article |
| dc.identifier.uri.none.fl_str_mv |
https://hdl.handle.net/20.500.12390/2401 |
| dc.identifier.doi.none.fl_str_mv |
https://doi.org/10.1016/j.meatsci.2020.108307 |
| dc.identifier.scopus.none.fl_str_mv |
2-s2.0-85090424300 |
| url |
https://hdl.handle.net/20.500.12390/2401 https://doi.org/10.1016/j.meatsci.2020.108307 |
| identifier_str_mv |
2-s2.0-85090424300 |
| dc.language.iso.none.fl_str_mv |
eng |
| language |
eng |
| dc.relation.ispartof.none.fl_str_mv |
Meat Science |
| dc.rights.none.fl_str_mv |
info:eu-repo/semantics/openAccess |
| eu_rights_str_mv |
openAccess |
| dc.publisher.none.fl_str_mv |
Elsevier Ltd |
| publisher.none.fl_str_mv |
Elsevier Ltd |
| dc.source.none.fl_str_mv |
reponame:CONCYTEC-Institucional instname:Consejo Nacional de Ciencia Tecnología e Innovación instacron:CONCYTEC |
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Consejo Nacional de Ciencia Tecnología e Innovación |
| instacron_str |
CONCYTEC |
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CONCYTEC |
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CONCYTEC-Institucional |
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CONCYTEC-Institucional |
| repository.name.fl_str_mv |
Repositorio Institucional CONCYTEC |
| repository.mail.fl_str_mv |
repositorio@concytec.gob.pe |
| _version_ |
1839175536797024256 |
| spelling |
Publicationrp01937600rp00978600rp00628600rp05891600rp00974600rp05890600rp05892600rp00627600Patinho, IlianiSelani, Miriam MabelSaldaña, ErickBortoluzzi Teixeira, Ana ClaraRios-Mera, Juan Darioda Silva, Claudia MariaKushida, MartaContreras-Castillo, Carmen J.2024-05-30T23:13:38Z2024-05-30T23:13:38Z2021https://hdl.handle.net/20.500.12390/2401https://doi.org/10.1016/j.meatsci.2020.1083072-s2.0-85090424300Iliani 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.The effect of Agaricus bisporus (AB) mushroom as a fat replacer in beef burgers was evaluated. Four treatments were compared: control (0% AB, 20% fat) and 3 treatments with partial fat replacement: AB 5% (5% AB, 15% fat); AB 10% (10% AB, 10% fat); AB 15% (AB 15%, 5% fat). Mushroom addition increased moisture content and yield and decreased cooking loss and diameter reduction of the burgers. Formulations with the highest AB concentrations were lighter and redder than the control. AB incorporation affected texture, resulting in less hard and less chewy products. In general, lipid oxidation increased during the storage time, however the lowest values were observed in AB 15%, i.e. the lowest fat content and the presence of AB increased the oxidative stability. AB 10% and AB 15% had good overall liking and were sensorially characterized as juicy, tender and flavorsome burgers. The partial replacement of animal fat by AB is a promising strategy for developing a low-fat burger. © 2020 Elsevier LtdFondo Nacional de Desarrollo Científico y Tecnológico - FondecytengElsevier LtdMeat Scienceinfo:eu-repo/semantics/openAccessTexture profile analysisAgaricus bisporus-1Beef burger-1Fat reduction-1Lipid oxidation-1Sensory profile-1http://purl.org/pe-repo/ocde/ford#4.04.01-1Agaricus bisporus mushroom as partial fat replacer improves the sensory quality maintaining the instrumental characteristics of beef burgerinfo:eu-repo/semantics/articlereponame:CONCYTEC-Institucionalinstname:Consejo Nacional de Ciencia Tecnología e Innovacióninstacron:CONCYTEC#PLACEHOLDER_PARENT_METADATA_VALUE##PLACEHOLDER_PARENT_METADATA_VALUE##PLACEHOLDER_PARENT_METADATA_VALUE##PLACEHOLDER_PARENT_METADATA_VALUE##PLACEHOLDER_PARENT_METADATA_VALUE##PLACEHOLDER_PARENT_METADATA_VALUE##PLACEHOLDER_PARENT_METADATA_VALUE##PLACEHOLDER_PARENT_METADATA_VALUE#20.500.12390/2401oai:repositorio.concytec.gob.pe:20.500.12390/24012024-05-30 15:24:30.502http://purl.org/coar/access_right/c_14cbinfo:eu-repo/semantics/closedAccessmetadata only accesshttps://repositorio.concytec.gob.peRepositorio Institucional CONCYTECrepositorio@concytec.gob.pe#PLACEHOLDER_PARENT_METADATA_VALUE##PLACEHOLDER_PARENT_METADATA_VALUE##PLACEHOLDER_PARENT_METADATA_VALUE##PLACEHOLDER_PARENT_METADATA_VALUE##PLACEHOLDER_PARENT_METADATA_VALUE##PLACEHOLDER_PARENT_METADATA_VALUE##PLACEHOLDER_PARENT_METADATA_VALUE##PLACEHOLDER_PARENT_METADATA_VALUE#<Publication xmlns="https://www.openaire.eu/cerif-profile/1.1/" id="4f52262a-02b2-4b6d-a05c-2e4db6d33928"> <Type xmlns="https://www.openaire.eu/cerif-profile/vocab/COAR_Publication_Types">http://purl.org/coar/resource_type/c_1843</Type> <Language>eng</Language> <Title>Agaricus bisporus mushroom as partial fat replacer improves the sensory quality maintaining the instrumental characteristics of beef burger</Title> <PublishedIn> <Publication> <Title>Meat Science</Title> </Publication> </PublishedIn> <PublicationDate>2021</PublicationDate> <DOI>https://doi.org/10.1016/j.meatsci.2020.108307</DOI> <SCP-Number>2-s2.0-85090424300</SCP-Number> <Authors> <Author> <DisplayName>Patinho, Iliani</DisplayName> <Person id="rp01937" /> <Affiliation> <OrgUnit> </OrgUnit> </Affiliation> </Author> <Author> <DisplayName>Selani, Miriam Mabel</DisplayName> <Person id="rp00978" /> <Affiliation> <OrgUnit> </OrgUnit> </Affiliation> </Author> <Author> <DisplayName>Saldaña, Erick</DisplayName> <Person id="rp00628" /> <Affiliation> <OrgUnit> </OrgUnit> </Affiliation> </Author> <Author> <DisplayName>Bortoluzzi Teixeira, Ana Clara</DisplayName> <Person id="rp05891" /> <Affiliation> <OrgUnit> </OrgUnit> </Affiliation> </Author> <Author> <DisplayName>Rios-Mera, Juan Dario</DisplayName> <Person id="rp00974" /> <Affiliation> <OrgUnit> </OrgUnit> </Affiliation> </Author> <Author> <DisplayName>da Silva, Claudia Maria</DisplayName> <Person id="rp05890" /> <Affiliation> <OrgUnit> </OrgUnit> </Affiliation> </Author> <Author> <DisplayName>Kushida, Marta</DisplayName> <Person id="rp05892" /> <Affiliation> <OrgUnit> </OrgUnit> </Affiliation> </Author> <Author> <DisplayName>Contreras-Castillo, Carmen J.</DisplayName> <Person id="rp00627" /> <Affiliation> <OrgUnit> </OrgUnit> </Affiliation> </Author> </Authors> <Editors> </Editors> <Publishers> <Publisher> <DisplayName>Elsevier Ltd</DisplayName> <OrgUnit /> </Publisher> </Publishers> <Keyword>Texture profile analysis</Keyword> <Keyword>Agaricus bisporus</Keyword> <Keyword>Beef burger</Keyword> <Keyword>Fat reduction</Keyword> <Keyword>Lipid oxidation</Keyword> <Keyword>Sensory profile</Keyword> <Abstract>The effect of Agaricus bisporus (AB) mushroom as a fat replacer in beef burgers was evaluated. Four treatments were compared: control (0% AB, 20% fat) and 3 treatments with partial fat replacement: AB 5% (5% AB, 15% fat); AB 10% (10% AB, 10% fat); AB 15% (AB 15%, 5% fat). Mushroom addition increased moisture content and yield and decreased cooking loss and diameter reduction of the burgers. Formulations with the highest AB concentrations were lighter and redder than the control. AB incorporation affected texture, resulting in less hard and less chewy products. In general, lipid oxidation increased during the storage time, however the lowest values were observed in AB 15%, i.e. the lowest fat content and the presence of AB increased the oxidative stability. AB 10% and AB 15% had good overall liking and were sensorially characterized as juicy, tender and flavorsome burgers. The partial replacement of animal fat by AB is a promising strategy for developing a low-fat burger. © 2020 Elsevier Ltd</Abstract> <Access xmlns="http://purl.org/coar/access_right" > </Access> </Publication> -1 |
| score |
13.439101 |
Nota importante:
La información contenida en este registro es de entera responsabilidad de la institución que gestiona el repositorio institucional donde esta contenido este documento o set de datos. El CONCYTEC no se hace responsable por los contenidos (publicaciones y/o datos) accesibles a través del Repositorio Nacional Digital de Ciencia, Tecnología e Innovación de Acceso Abierto (ALICIA).
La información contenida en este registro es de entera responsabilidad de la institución que gestiona el repositorio institucional donde esta contenido este documento o set de datos. El CONCYTEC no se hace responsable por los contenidos (publicaciones y/o datos) accesibles a través del Repositorio Nacional Digital de Ciencia, Tecnología e Innovación de Acceso Abierto (ALICIA).
