Abstract
Five beefburger formulations were prepared with substituting beef fat with olive oil and levels of wheat bran and irradiated at doses of 0 and 3 kGy, then samples were refrigerated stored and their quality characteristics were investigated. The results indicated that replacement of beef fat with olive oil and ascending levels of wheat bran in burger batter significantly decreased their contents of total lipids and saturated fatty acids, while increased their contents of dietary fibers, unsaturated fatty acids and the ratios of unsaturated and polyunsaturated fatty acids to the saturated ones. Moreover, significant improvements were observed in the cooking yield and moisture and fat retention of samples, proportionally to the added wheat bran, and both raw and cooked burger samples showed a high sensory acceptability. Irradiation of samples effectively inactivated Staphylococcus aureus, Salmonella and enterobacteriaceae and significantly reduced the counts of mesophilic and psychrophilic bacteria as well as molds and yeasts without any adverse effects on the quality characteristics of samples. Thus, reducing beef fat levels with the addition of olive oil and wheat bran produced a highly acceptable beefburger products with improved nutritional content as well as improved cooking and binding properties, while irradiation improved their microbiological quality.
Highlights
Food and its manufacture are currently attracting significant scientific and public interest due to extensive media coverage of diet-related diseases and their influence on the health and wellbeing of communities
The results indicated that replacement of beef fat with olive oil and ascending levels of wheat bran in burger batter significantly decreased their contents of total lipids and saturated fatty acids, while increased their contents of dietary fibers, unsaturated fatty acids and the ratios of unsaturated and polyunsaturated fatty acids to the saturated ones
Incorporation of wheat bran into meat batter with the reduction of the added beef fat significantly increased the contents of total fibers and reduced the contents of total lipids for the resultant beefburger formulations, proportionally to the added bran fibers
Summary
Food and its manufacture are currently attracting significant scientific and public interest due to extensive media coverage of diet-related diseases and their influence on the health and wellbeing of communities. Recent advances in food and nutrition sciences have highlighted that it is possible to help optimize certain physiological functions through the diet and/or dietary components in order to improve health status and wellbeing and/or reduce the risk of disease. Meat and meat products are seen to be a major source of fat in the diet and provide high amounts of saturated fatty acids and cholesterol, which have been implicated in diseases include various cancers, obesity, hypertension, cardiovascular diseases, and coronary heart diseases [2,3,4,5]. The incorporation of vegetable oils in meat products to replace animal fat may have a positive effect on consumer health as they are free of cholesterol and have a higher ratio of unsaturated to saturated fatty acids. The reduction of animal fat in meat products and the substitution of animal fat with vegetable oils and dietary fibers could result in healthier products [12,13,14]
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