Lactic-fermented tomato ingredient as a multifunctional strategy to improve microbial stability and sensory attributes in KCl-reduced‑sodium pork burgers.

Effects of red beet extracts on protein and lipid oxidation, colour, microbial, sensory properties and storage stability of Turkish pastırma

This Ph.D. The thesis investigated innovative technological strategies to reduce the sodium content in beef burgers while mitigating technological, physicochemical, and sensory losses. The work integrated experimental and statistical approaches to improve the understanding of sensory characteristics of the product and consumer behavior. To this end, three independent yet complementary studies were conducted, each presented in the form of scientific articles. The first article, presented in the second chapter of the Thesis, evaluated the combined use of micronized salt (MS) and ultrasound (US) to reduce sodium in beef burgers. Ten treatments were formulated by varying the MS concentration and the US application time. The treatment containing 0.75% MS subjected to 10 minutes of US enabled a 50% reduction in sodium while maintaining the texture profile (hardness, springiness, cohesiveness, and chewiness), reducing cooking losses, and preserving color. The second article, presented in the third chapter of the Thesis, expanded this investigation by analyzing the instrumental and sensory effects of the combined application of MS and US in sodium-reduced beef burgers. Physicochemical, technological, texture, instrumental color, and volatile compound analyses were carried out, along with descriptive sensory analysis (DA), Temporal Dominance of Sensations (TDS), and consumer acceptance testing. The combination of technologies enabled a 50% reduction in sodium content without compromising texture, color, or functionality, and also enhanced volatile compounds associated with flavor. Sensory methods indicated a decrease in negative attributes and an increase in positive attributes in US-treated samples, demonstrating that the technologies preserve sensory quality and increase product appeal. Finally, the third study, presented in the fourth chapter of the Thesis, evaluated consurner perception of beef burger packages containing different claims related to sodium-reduction technologies, also considering the ímpact of the “high in sodium” front-of-pack waming. ln a 2x4 factorial design, eight labels were evaluated by 412 consumers through conjoint analysis and cluster formation. The presence of the waming significantly reduced purchase intention, whereas technological claims increased product attractiveness, especially when they emphasized the preservation of salty taste. Technological innovations accounted for 61.1% of the variance in purchase intention, surpassing the negative effect of the warning, indicating that clear communication of technological and sensory benefits can mitigate the impact of nutritional warnings. Taken together, the results of the three studies demonstrate that the combination of MS and US is an effective strategy for reducing sodium content in beef burgers while preserving quality attributes and enhancing consumer acceptance. Moreover, they show that transparent communication regarding these technologies can positively influence consumer perception, providing scientific support for the development and communication of healthier beef burgers.

Anti-oxidant effect of extracts of kinnow rind, pomegranate rind and seed powders in cooked goat meat patties

Sodium chloride (NaCl) serves as a key ingredient in processed meats contributing to both quality and food safety. Continued interest exists in identifying NaCl replacement ingredients with saltiness potentiation while still preserving important functional properties. An approach to identify ingredients with sodium reduction potential is to first critically evaluate their efficacy in replacement studies followed by reduction investigation. The use of traditionally brewed soy sauce (SS) and fermented flavor enhancer (NFE) has previously shown potential as effective sodium replacement and reduction ingredients for frankfurters; however, their efficacy in other meat products having different sodium chloride needs is not well understood. In this study, 7 treatments [100% flake salt (FS) and 25, 50, and 75% SS or NFE replacement of the NaCl provided by FS] were investigated in bacon, beef jerky, summer sausage, and boneless ham to understand what impact SS or NFE had on sensory properties including salty taste, and product qualities such as color, purge, and texture profiles. Replacement levels of FS with either SS or NFE for bacon (50 and 75% SS or NFE), beef jerky (50 and 75% SS or NFE), and summer sausage (50% SS and 50% NFE) were identified that provided increases (P < 0.05) for saltiness sensory responses without negatively impacting sensory or quality attributes. For boneless ham, a replacement level that provided an increase for saltiness was not identified (P > 0.05). These results indicated that SS and NFE may be suitable ingredients to utilize in processed meat products to replace flake salt for sodium reduction strategies offering minimal negative impacts of quality and sensory attributes.

The aim of this work was to evaluate the effect on chemical composition, physico-chemical properties, cooking characteristics, fatty acid profile, lipid oxidation, and sensory acceptability of an oil-in-water emulsion gel that was prepared with chestnut flour, chia oil, gellan gum, and water (CEG), used as a fat replacer in pork burgers. The original mixture was used as a control sample (CS). The other samples were formulated partially replacing pork backfat with 5% of CEG (CEG5%) and 10% of CEG (CEG10%). Proximate analysis of samples showed several differences between samples. The CEG addition was found to be effective for improving the cooking yield while diameter reduction and thickness increase were positively affected. As regards lipid oxidation, in cooked burger, the 2-thiobarbituric acid (TBA) values for CS, CEG5% and CEG10% were 0.46, 0.57, and 0.59 mg malonaldehyde/kg sample, respectively. The linolenic and linolenic acid content of pork burger increased as CEG addition increased. Sensory properties for CS and CEG5% were similar whereas CEG10% showed the highest sensory scores. A combination of chestnut flour and chia oil could be used as a novel ingredient to develop pork burgers with a better nutritional profile without diminishing their sensory and physico-chemical properties. © 2019 Society of Chemical Industry.

Sodium chloride (NaCl) is a key ingredient in the processing of traditional dry-cured meat products by improving microbial safety, sensory attributes and technological properties. However, increasing concern about the consumption of sodium and health has been supporting the development of low-sodium meat products. Several strategies to reduce sodium in dry-cured meat product have been tested, although the followed approaches sometimes result in undesirable characteristics concerning flavor, texture and mouthfeel. The use of halophytic plants such as glasswort (Salicornia herbacea) in food matrices has been suggested as a novel strategy to reduce sodium content, due its salty flavor. The main aim of the present study is to produce traditional dry-cured pork bellies from the Bísaro breed using glasswort as a NaCl partial replacer, and compare it with dry-cured bellies salted either with NaCl or a mix of NaCl + KCl. Control bellies (BC) were salted with 100% of NaCl, the second formulation (BK) had 50% of NaCl and 50% of KCl, and the third formulation (BG) had 90% of NaCl and 10% of glasswort powder (GP). After production, the bellies were evaluated for aw, pH, CIELab coordinates, weight loss, proximal composition, TBARS, collagen and chloride contents, fatty acid profile and sensory attributes. The use of BG in dry-cured pork bellies did not affect processing indicators such as weight loss, aw and pH. Concerning CIELab, only the coordinates L* and hue angle from the external surface color of BG were statistically different from BC and BK. As expected, ash and NaCl contents differed from BG to the other two formulations. SFA and indexes AI and TI were lower, whereas the MUFA and h/H ratio were higher in BG than other treatments, leading to a product with a healthier lipid profile. The sensory evaluation revealed differences in appearance, taste and flavor among treatments, but did not indicate any negative effects of BG in the product attributes. This study reinforces the potential of BG as a natural sodium reducer for the production of traditional dry-cured pork bellies.

With the global population continuously increasing, there is an urgent need to reassess dietary patterns and identify more sustainable protein sources. Edible insects represent a highly effective alternative, delivering superior nutrition and reduced environmental impact compared to traditional options. This study aimed to develop, characterize, and evaluate hot dog sausages in which ground beef (GB) was partially replaced with defatted black soldier fly flour (DBSFF). The wholemeal was defatted through supercritical extraction with carbon dioxide (sc-CO 2 ) and incorporated into three isoproteic formulations: a control (60% GB), T5 (57% GB + 1.45% DBSFF), and T10 (54% GB + 2.89% DBSFF). The products underwent proximate composition analysis, cooking yield, texture profile, sensory evaluation, and measurements of physicochemical stability (pH, instrumental colour, and lipid oxidation) at the beginning ( t = day 0) and the end ( t = day 45) of refrigerated storage. Incorporating DBSFF did not significantly affect the nutritional composition or cooking yield ( ), supporting its viability as a protein ingredient in hybrid meat products. However, adding DBSFF resulted in a significant increase in pH, changes in colour, lipid oxidation, and texture attributes ( ). Sensory evaluation indicated that the T5 formulation achieved similar acceptance to the control in several sensory attributes, suggesting a satisfactory outcome due to the favourable consumer acceptance at this substitution level. Nonetheless, higher inclusion of DBSFF rates than those evaluated in this study may negatively impact both technological properties and consumer perceptions of hybrid hot dog sausages.

This study was performed to evaluate of active biodegradable packaging applied to low-sodium beef burgers stored at -18oC for 120 days. It was tested four treatments: Beef burgers with 25% (B25) and 50% (B50) of sodium reduction and biodegradable packaging and burgers packed in a biodegradable packaging with 1% oregano essential oil and 25 (BO25) and 50% (BO50) of reduction of sodium. The composition of packaging did not influence the moisture, crude protein, total fat, ash, cooking loss and water activity. The active packaging of oregano oil showed higher color protection in burgers during the storage period. The texture showed a small variation (5-10%) between packagings at day 1, stabilizing in the other periods until the storage end. The burger samples with 25% reduction in sodium and packaging with 1% oregano essential oil (B25) had better taste and aroma, getting a acceptability index above 80% for both periods (30 and 120 days). The use of 1% of oregano essential oil incorporated into packaging reduced lipid oxidation of burgers analyzed in 14% when compared packaging without adding oregano. Microbiological analyzes were maintained stable during the entire storage. Thus, active packaging with oregano essential oil can maintain the quality of beef burger without interfering with their physical and chemical characteristics and improve their sensory attributes during 120 days of storage.

This study evaluated the technological and sensory effects of micronized salt and yeast extract as sodium-reduction strategies in beef burgers. Five formulations were developed: a control (C) with 1.75% regular salt, and four formulations with 50% salt reduction: RR (0.875% regular salt), RM (0.875% micronized salt), RM1 (0.875% micronized salt +1% yeast extract), and RM2 (0.875% micronized salt +2% yeast extract). Salt reduction, the use of micronized salt, and yeast extract incorporation did not significantly affect color, pH, fat content, diameter reduction, fat retention, and some texture parameters such as springiness, cohesiveness, and chewiness of the burgers compared with the control. Reduced-salt burgers showed higher water activity and lower ash and sodium contents than the control, with sodium levels ranging from 650mg/100g (RM1) to 1073.24mg/100g (C). They also showed higher cooking loss and lower moisture retention, while yeast extract addition increased tenderness. Lipid oxidation did not differ among raw samples; however, in cooked burgers, RM1 and RM2 exhibited significantly higher TBARS values, which remained within acceptable sensory thresholds. In the sensory evaluation, burgers with 50% salt reduction, micronized salt, and 2% yeast extract were perceived as "just right in salt" and achieved overall liking scores comparable to those of the control. These results demonstrate that the combination of micronized salt and yeast extract is an effective strategy for reducing sodium content in beef burgers without compromising sensory acceptance, offering a viable approach for the development of healthier meat products.

Reducing NaCl in beef burgers using ultrasound and micronized salt: Effects on hedonic and sensory perception, technological, and textural characteristics.

The effects of mugwort extract (ME), rosemary extract (RE) and ascorbic acid (AC), added singly or in combination, on lipid oxidation and color stability of raw pork patties stored for 15 days were investigated. Lipid oxidation (peroxide value, conjugated diene, thiobarbituric acid reactive substances) and color stability (metmyoglobin, total color difference, hue angle and chroma value) of pork patties were all analyzed. Antioxidant combination group effectively prevented lipid and pigment oxidation compared to the single antioxidant group and the control. The best antioxidant combination (P < 0.05) was obtained by the AC+ME+RE (0.05% AC + 0.05% ME + 0.05% RE), for which the values of lipid and myoglobin oxidation were lower at the end of the storage period (15 days). Therefore, the results demonstrated that antioxidant combination may be a promising method of delaying oxidative deterioration and maintaining the storage quality of pork patties during refrigerated period. Practical Applications Antioxidant combination group was much more useful for preventing lipid and myoglobin oxidation in raw pork patties than that of control and single antioxidant group. The development of prevention strategies using antioxidant combination deserves more attention. However, the investigation of antioxidant combination in a range of food processing systems is still needed for successful application in meat and meat products. These results seem to support the reason why synergistic effect of antioxidant combination and natural antioxidant combination may prove useful as a health promoting antioxidant for the meat industry.

Effect of feeding olive pomace acid oil on pork lipid composition, oxidative stability, colour, and sensory acceptance.

SummaryGelled emulsions based on chia and hemp oils were used as partial (25% and 50%) fat replacer in beef burgers. The effect of formulation, frozen storage during 60 days and cooking process was assessed on lipid profile, oxidation susceptibility and technological attributes (cooking properties). Reformulated burgers showed better nutritional quality (in reference to dietary fats) than control, mainly due to the increase in PUFAs (specifically α‐linolenic (C18:3) and linoleic (C18:2) fatty acids) and decrease in SFAs which was higher in burgers with hemp‐GE than in burgers with chia‐GE and also dependent on the substitution level (the highest at 50%). This pattern was not modified by frozen storage for 60 days or by cooking process. In addition, cooking increased the susceptibility of reformulated burgers to oxidation in a more intense way than 60 days of frozen storage, being burgers with 50% chia‐GEs the most susceptible.

The quality of fresh and processed meat products deteriorates due to the oxidation of lipids and growth of microorganisms during processing and storage conditions. The oxidation of lipids alters the nutritional and sensorial quality of meat products. The growth of spoilage microorganisms also affects the nutritional and sensorial attributes and lowers the shelf life of products. Moreover, the presence of pathogenic microorganisms is a health hazard and is responsible for food recalls around the world. Antioxidants and antimicrobials are used for the control of lipid oxidation and the growth of microorganisms, respectively. The use of synthetic compounds is now not recommended by the health organizations due to the problem of toxicity and carcinogenicity. Thus, meat industry is now in search of natural compounds that can prevent the development of primary and secondary oxidation products through lipid oxidation as well as retard the growth of microorganisms through various mechanisms of action. The reformulation of ingredients using natural compounds for manufacturing of meat products without altering other quality attributes is a challenge for the meat industry. This chapter provides an elaborate discussion on the use of natural antioxidants and antimicrobials for the development of reformulated meat products with better oxidative and microbial stability.

7 - Using rate-all-that-apply (RATA) methodology to include the consumer insights in the development of healthier beef burgers