Beef Burger Patties Research Articles

Development of soy protein isolate-based films containing omega rich oil from purslane seed for beef burger patties packaging

Development of soy protein isolate-based films containing omega rich oil from purslane seed for beef burger patties packaging

Impact of using cinnamon (Cinnamomum verum) essential oil and its pectin-chitosan nano-emulsion on survival of Aspergillus flavus and total aflatoxin inhibition in beef burger patties

Fungal growth is one of the most common and serious problems faced during food storage. Aspergillus flavus is one of the major storage fungi producing aflatoxins, which are highly toxic and carcinogenic and pose a marked hazard to human health. Cinnamon oil is a natural essential oil with no obvious hazard effect on human and animal health. So, the goal of this research was to assess the efficacy of cinnamon essential oil (CEO) and cinnamon nanoparticles (CEO-NPs) on Aspergillus flavus growth and aflatoxin inhibition. In this research, CEO components were determined using GC/MS. Moreover, the characterization of nanoparticles by transmission electron microscopy (TEM) has also been studied. Initially, the antifungal activity and Minimal inhibitory concentration (MIC) has been determined by employing agar well-diffusion test and macro-dilution method, respectively. Then, depending on MIC results, the antifungal effects of CEO (3.125 μl/ml) and CEO-NPs (1.56 μl/ml) against A. flavus were studied. Furthermore, the inhibitory effect of CEO and CEO-NPs on aflatoxin content was evaluated. Additionally, the sensory evaluation of cinnamon and its nanoparticles in beef burger patties was assessed. The obtained results showed that the A. flavus count in experimentally contaminated beef burger samples was elevated from 4.06 ± 0.06 to 5.65 ± 0.04 (log10 CFU/g) in control samples while decreasing to 2.49 ± 0.15 in the presence of the CEO; however, it was not detected in the presence of CEO-NPs by the 9th day of the chilled storage. Regarding the aflatoxins, the CEO and its nanoparticles exhibited a reduction in aflatoxin levels to 40.9% and 68.2%, respectively, as determined by the ELISA technique. In conclusion, this study confirms the inhibitory role of CEOs and CEO-NPs in controlling A. flavus growth with a potential reduction in aflatoxin levels. The results open a promising avenue for their use as a safe, bioactive natural preservative in the food industry.

Influence of different cooking methods on quality characteristics and nutritional value of gluten-free beef burger patties formulated with walnut oil, safflower oil and buckwheat

In this study, it was aimed to develop gluten-free beef burger patties with walnut and safflower oils and to examine the effects of different cooking methods on the quality and nutritional value of the product. Two different cooking methods (oven and pan cooking) and 60days of storage were applied to the patties that were produced by replacing 50% animal fat content with walnut and safflower oils and using buckwheat flour instead of rusk. The highest MUFA+PUFA and MUFA+PUFA/SFA values were determined in walnut oil added oven cooked samples at the beginning of the storage and safflower oil added oven cooked samples at the end of the storage (P<0.05). The nutritional quality indexes (NVI, HH, AI, HPI) of fat of beef burger patties improved with the replacement of fat with safflower and walnut oil and preserved better with the oven-cooked method according to the pan cooking method. The addition of walnut oil significantly increased the vitamin E values compared to those of the control sample and these values were preserved during storage (P<0.05). However, the flavor and overall acceptability scores of the safflower oil samples were higher than those of the walnut oil samples during 30days of storage (P<0.05). It was concluded that safflower-added samples could be preferred in terms of lower hardness, oxidation value, total saturated fatty acid, higher cooking yield and sensory evaluation scores.

Taste of green: Consumer liking of pasture-raised beef hamburgers as affected by information on the production system

This paper aims to understand the link between the appreciation of sustainable food and taste. By taking the example of pasture-raised beef, we analyze the role of relevant information and the perception of taste by consumers. The latter is particularly crucial for its long-term acceptance. The objective of this study was, first, to assess consumers' sensory liking for hamburgers prepared with pasture-raised beef patties in a real-life setting and, second, the effect on the sensory evaluation by adding comprehensive information about the production system. A total of 507 German consumers participated in a home test. Using a between-subjects design, consumers were randomly assigned into four groups. While the same meat was used, three groups tested the burgers under informed condition. The first informed group received truthful information about the pasture-based production system. The second informed group received information flyers about organic husbandry and the third informed group about conventional husbandry. The fourth group received no information (i.e., blind condition), serving as a control group. Overall, consumers evaluated pasture-raised beef burgers in terms of sensory liking positively. Providing additional information about the extrinsic quality of the product affected sensory perception. Labeling beef burger patties as “pasture-raised” and “organic” positively affected hedonic ratings, whereas labeling beef burger patties as “conventional” tended to have a negative effect. Consequently, information on beef production system practices seems to transmit consumers’ perceptions of quality and hence may be an important cue to strengthen more sustainable production systems.

OIL EXTRACTION AND FATTY ACID CHARACTERIZATION OF SWEET PEPPERS SEEDS CAPSICUM ANNUM (L.) BY GAS CHROMATOGRAPHY-MASS SPECTROMETRY(GC-MS) AND ITS USE IN BEEF BURGER PATTIES PRESERVATION

The present study was conducted to estimate the physicochemical characteristics, fatty acids, phenolic compositions and antioxidant activity of the extracted sweet pepper seed oil (SPSO) using the Gas Chromatography-Mass Spectrometry (GC-MS) technique. The obtained oil yield was 14.7%. Outcomes of the extracted oil revealed the following physical and chemical properties: Iodine number 141.64 mg/100g, saponification number 197.51 mg KOH/g, peroxide number 3.63 meq/ Kg oil, free fatty acid 0.48, refractive index 1.467, specific gravity 0.924 g/cm3 and viscosity 63.24 cp. Applying GC-MS technique, cis-Palmitoleic acid was the predominating fatty acid, followed by Myristic acid and Pentadecylic acid while Heptanoic acid was the lowest one. Additionally, esters of some fatty acids and bioactive chemical compounds such as Phenol, 2,2'- methylene bis [6-(1,1-di methyl ethyl)-4-methyl] were determined. The antioxidant activity of SPSO at different concentrations 0.625, 1.25, and 2.50 % was estimated during the cold storage of beef burgerpatties at 4°C, and results revealed that the highest inhibition of 2,2-Diphenyl-1-picrylhydrazyl (DPPH) root was 74% at a concentration of 20 mg/ml. Whereas, a significant decrease (p≤ 0.05) in the peroxide value 12.27 mEq/ Kg was observed at 2.5 % SPSO,presenting the highest antioxidant activity through inhibiting the peroxide formation in burger samples by the end of the tenth day of storage at 4Co. In conclusion, SPSO is suggested as a powerful natural food preservative for application in the food industry. because of its bioactive antioxidant components.

Getting hot: Effect of chili pepper addition on sensory perception of liquid and solid foods.

The impact of trigeminal oral burn and pungency on taste, flavor, and mouth-feel perception of commercially available foods is underexplored. This study aimed to determine the effect of oral burn sensations evoked by the addition of chili powder to tomato soup, beef burger patties, and curried rice on taste, flavor, and mouth-feel perception. Chili powder was added to tomato soups, beef burger patties, and curried rice at four concentrations. A consumer panel comprising n=66 participants (49 women, 25.5±5.8 years, BMI 22.9±2.8kg/m2 ) assessed taste, flavor, trigeminal, and mouth-feel intensity of all samples using Rate-All-That-Apply methodology. Food matrix consistency strongly impacted oral burn sensations with solid food matrices (beef burger patties and curried rice) suppressing oral burn intensity compared to liquid food matrices (tomato soup). With increasing oral burn intensity, perceived intensity of beef flavor decreased significantly for beef burger patties. Tomato flavor, sweetness, and sourness intensity decreased significantly with increasing oral burn intensity for tomato soups. Perceived burn intensity of all food matrices and beef flavor intensity of beef burger patties differed between infrequent and frequent chili pepper consumers. We conclude that increasing oral burn intensity by the addition of chili pepper powder led to only small reductions in taste and flavor intensity of tomato soups and to little or no changes in flavor and mouth-feel perception of beef burger patties and curried rice. We suggest that reductions in taste, flavor, and mouth-feel intensity caused by oral burn might be more pronounced in liquid (tomato soup) than solid foods (beef burger patties and curried rice). PRACTICAL APPLICATION: There is a growing public and scientific interest in the development of strategies to increase the sensory appeal of healthy foods and beverages. Incorporation of trigeminal stimuli, such as chili peppers or capsaicin (pungent component of chili peppers), can be a strategy to increase sensory appeal of foods and beverages. Little is known about how trigeminal oral burn and pungency influence taste, flavor, and mouth-feel perception of commercially available foods, although it has been well established that taste, flavor, mouth-feel, and trigeminal sensations contribute to product acceptance. By investigating the sensory impact of oral burn on flavor and mouth-feel perception of foods, this study may help to better understand how trigeminal stimuli can be applied to moderate flavor and mouth-feel perception of foods to optimize sensory appeal.

Utilization of Rhizome (&amp;lt;i&amp;gt;Alpinia galangal&amp;lt;/i&amp;gt; L.) in Improvement of Some Quality Attributes of Some Processed Meat

Rhizome Galangal (Alpinia galanga L.) is considered a natural source of fiber, minerals and natural antioxidant compounds. This research was performed to study. The effect of adding galangal powder in different proportions (1.5, 2.5, and 3.5 gm.). Also, the effect of adding galangal extract (5%, 10% and 15%) in proportions from the total formula of beef burger patties on chemical, physiochemical, microbiological and sensory characteristics of beef burger patties during the frozen storage period at -18°C ± 2°C up to 6 months. The obtained results showed that galangal contained crude fibers (14.00%), Moisture (5.43%), K (1108.13 ppm), Mg (970 ppm), P (729.21 ppm) and Ca (370.81 ppm), while Fe (58.53 ppm) and Na (33.74 ppm) as macro and micro elements. The percent of antioxidants was about (92.60%), phenols (123.81 mg/g) and flavonoids were about (109.77 mg/g) was higher in galangal extract than galangal powder, which was recorded in its antioxidants (72.95%), phenolic (47.66 mg/g) and flavonoids (34.02 mg/g), as well as the improvement of physiochemical quality criteria (pH, protein and TBA values) throughout frozen storage in comparison with the control sample. In addition, galangal inhibited the growth and activity of microbial oxidation in tested prepared product. Also, beef burger patties containing the galangal exhibited a good sensory property and palatable, especially those containing (2.5 and 3.5 g) galangal powder and (10% and 15%) galangal extract, even after storage for 6 months under frozen conditions. The present results are useful for using galangal in the fortification of some meat products to improve nutritionally and healthy safe.

Functionality of oat fiber concentrate and faba bean protein concentrate in plant-based substitutes for minced meat

Oat has been recognized for its health-promoting fiber, β-glucan, while protein-rich faba bean has remained underutilized in Nordic countries despite its good nutritional quality. This research investigated the functionality of oat fiber concentrate and faba bean protein concentrate in plant-based substitutes for minced meat (SMs). The resulting product aimed at mimicking the mechanical and physicochemical characteristics of beef minced meat (BM) and its applications (i.e., fried and burger patty). In this regard, the mechanical properties (e.g., chewiness, Young's modulus) of original/fried SMs were comparable to or higher than those of original/fried BM. SM patties (45% SMs) were structurally weaker than beef burger patties (100% BM). The rheological analysis showed that the presence of oat fiber concentrate increased the gel-like properties of the blend, which correlated with the overall strength of original SMs (e.g., Young's modulus). The results suggested that SMs could be used as BM for the preparation of vegetarian meat-like products.

Effect of Edible Onion (Allium cepa L.) Film on Quality, Sensory Properties and Shelf Life of Beef Burger Patties.

The production of edible film from onion (Allium cepa L.) to be applied as packaging is attractive, due to its chemical properties and biodegradable characteristics. Thus, we tested the hypothesis that edible onion film can positively influence the sensory properties, quality and increasing shelf life of beef burgers patties. The experiment was designed in a 4 × 2 factorial scheme, with two treatments (beef burgers patties with or without edible onion film) at an interval of four storage times (0, 3, 6 and 9 days) at 4 °C. The uncoated burger patties (control) suffered the most intense color modifications during the storage (p < 0.05). The luminosity index was higher (p < 0.05) in the control at all storage times, except at day 6, and redness, yellowness and chrome were higher (p < 0.05) in the edible onion film patties at all storage times. The pH of the beef burger patties was lower (p < 0.05) at all storage times when the edible onion film was applied. For the texture profile, only the chewiness was affected, as the inclusion of the edible onion film improved the chewing of the beef burgers patties over the storage time (p < 0.05). Additionally, there was an inhibition of the microbial growth of mesophiles and psychrophiles with the application of the edible onion film in beef burgers patties. The use of edible onion film improved the perception of panelists for the variables texture, color, flavor, odor and overall appearance, and increased the preference of panelists. The edible onion film is recommended for preserving beef burgers patties, as it delays the proliferation of unwanted microorganisms, stabilizes and improves the color parameters and sensory attributes, and increases the overall acceptance of the consumer.

Physicochemical composition and sensory attributes of manufactured beef burger patties obtained from young Nellore bulls supplied with lauric acid

Physicochemical composition and sensory attributes of manufactured beef burger patties obtained from young Nellore bulls supplied with lauric acid

Comparative life cycle assessment of plant and beef-based patties, including carbon opportunity costs

Legume-derived foods have been shown to have comparatively low greenhouse gas (GHG) intensities whilst providing high amounts of nutrients. However, processing legumes into meat analogues can incur significant energy costs. Here, we undertake a comprehensive life cycle assessment of plant-based and (Brazilian and Irish) beef burger patties. Sixteen impact categories are supplemented with the carbon opportunity cost of land occupation, and benchmarked against nutrient density units (NDU) to provide holistic evidence on the potential contribution of plant-based patties to environmentally-sustainable nutritional density. Plant-based patties have a smaller environmental footprint across most categories, including a 77% smaller climate change burden, but incur 8% more energy use compared with Brazilian beef patties. Normalised scores (person equivalents) were significantly larger (p < 0.05) for the beef products across key categories including land use, acidification, and marine and terrestrial eutrophication. Sensitivity analyses indicated significant variance across impact categories if beef cattle are reared in South Africa, France or the United States, including a 16-fold difference in land occupation. Biophysical allocation of co-products reduced environmental burdens of beef burgers. However, owing to a 68% higher NDU per serving, reflecting higher fibre and essential fatty acid content, plant-based patties are associated with 81–87% less climate change and 92–95% less marine eutrophication per NDU compared with beef burger patties. Accounting for carbon opportunity cost of land further increased the climate change advantage of plant-based patties by 25–44%. A simple extrapolation indicates that switching from beef to vegetable patties in the UK could save between 9.5 and 11 million tonnes CO 2 e annually, representing up to 2.4% of territorial GHG emissions.

Impact of prickly pear extract on the quality parameters of beef burger patties after cooking

This work aims to evaluate the effect of the addition of a prickly pear extract (PPE) on quality parameters of cooked beef burgers. The low cost and the peculiar properties of PPE make this product interesting to food application. The PPE was added to the beef mixture both directly and encapsulated in alginate beads. The use of PPE did not affect the texture parameters (hardness, cohesiveness and springiness) of the cooked burgers, and allowed to preserve the surface meat color. Moreover, samples containing PPE encapsulated in alginate spheres showed the highest inhibition capacity of lipid oxidation and antioxidant activity. The hedonic evaluation of the burgers evidenced no significant difference in liking degree between samples containing or not PPE. Based on these scientific findings, the addition of PPE can be proposed as a natural tool to improve the quality parameters of cooked beef burgers and to obtain an advantage both for the food industry and consumers by increasing the yield of the cooked product.

Utilization of banana peel as functional ingredient in product development

The agro-food industry’s exponential growth of plant waste production is a critical global issue, taking into account its storage, disposal, environmental impact and potential health risks. However, by-product utilization of agricultural waste for the retrieval of added-value compounds offers new avenues for industrial production and waste management. The waste of banana primarily the peels are potentially a useful sources for substitution of value added product such as dietary fibers, bioactive components, including carotenoids, polyphenols, pro-vitamins as well as essential minerals. This project describes the types and the composition of raw banana peel wastes and the bioactive components of the peel, the processing methods and the possible application of banana peel flour (BPF). Of particular interest, the proximate analysis and physicochemical properties of potential BPF and the properties of the by-product are discussed. These informations were then used to identify types of food that is suitable for production industry. Then, the utilization of banana peel flour in beef burger patties, waffle ice cream cones and yellow noodles were chosen. The formulation of BPF were prepared in three different formulations: 2%, 4% and 6% for beef burger patties, 10%, 20% and 30% for banana peel noodle and 5%, 10% and 20% for waffle cone respectively. Overall, BPF substitutions in these food products have affected and improved high cooking quality, nutritional values, colour, texture and sensory characteristics relative to control.

BEEF BURGER QUALITY CHARACTERISTICS AND SHELF LIFE IMPROVEMENT BY MARJORAM ADDITION

Marjoram was applied to beef burger to improve its physical and chemical properties and to extend its shelf life. Marjoram was added to beef burger in two forms: ethanolic extract at 0.1, 0.2 and 0.3 g/100g and as dry herbal powder at 0.2, 0.4 and 0.6 g/100g and the beef burger patties were freeze stored at -18℃ for three months. Chemical properties including moisture, protein, fat contents and pH values, physical properties (water holding capacity (WHC)), cooking characteristics (shrinkage, cooking loss and cooking yield), shelf life limiting parameters (TBA, TVN and total plate count) and sensory evaluation test were all investigated. Moisture, protein and water holding capacity were increased by adding both marjoram extract and marjoram herbal powder to the burger recipe and these parameters were also gradually decreased at the end of storage period while fat content was increased. All cooking parameters were improved as shrinkage and cooking loss decreased with marjoram addition while cooking yield increased. TBA, TVN and total plate count at all added marjoram samples were lower than control at zero time and it were increased through time in all samples but marjoram added beef burger samples showed less increase rate comparing to that of control. Sensory evaluation test showed that marjoram ethanolic extract and powder did not alter the sensory parameters make marjoram a potential application in beef burger.

Quality Maintenance of Beef Burger Patties by Direct Addiction or Encapsulation of a Prickly Pear Fruit Extract.

Beef burger patties are a very perishable food product with a maximum shelf life of 3 days at 4°C, due to a fast decrease of quality parameters and microbial growth. Although some additives listed in the Regulation EU 601 (2014) are allowed in fresh minced beef and meat preparations with antioxidant functionality, no additive with antimicrobial activity is permitted. In this study, a prickly pear extract (PPE) was added to beef burger patty formulations both by direct application and encapsulation in alginate beads. Beef burger patties were evaluated during refrigerated storage (up to 8 days at 4°C) in terms of microbial quality, pH, texture, and color variation. At the end of storage, burger samples incorporating PPE and encapsulated PPE showed significantly (p < 0.05) lower values of mesophilic bacteria, Enterobacteriaceae, and Pseudomonas spp. when compared to control samples added with sterile distilled water (SDW) or encapsulated SDW. Samples added with encapsulated PPE showed the smallest variations of color a* values (red) during the considered storage period, followed by samples added with PPE, suggesting a protective effect of the extract toward the myoglobin oxidation process. In addition, textural parameters (hardness, cohesiveness, and springiness) reached the highest levels, after 8 days of storage, in burger samples added both with PPE and encapsulated PPE, supporting the potentiality of PPE, encapsulated or not into alginate beads, to be used as a natural preservative of beef burger patty formulations for maintaining quality parameters.

Effect of Natural Antioxidant Extracts on Oxidative and Microbiological Stability of Beef Burger

In recent years, the demand for natural antioxidants has been increased mainly because of the adverse effects of synthetic antioxidants, which have been confirmed for their toxicological and carcinogenic effects. Thus, most of the recent investigations have been directed towards the identification of natural antioxidants from various plant sources, which will offer increased consumer acceptability, decreased potential health risks, and can often achieve the same degree of oxidation prevention as Synthetic antioxidants. Therefore, the aim of this study was to evaluate the antioxidant and antimicrobial effect of three plants aqueous extract mix (clove, sage and kiwifruit peel) to be used as natural preservative in meat product (burger patties), So the aqueous extract mix was applied as natural preservative in beef burger patties at three concentrations (0.1%, 0.25% and 0.5%) and compared with negative control and positive control (BHT) and the TBARS, DNPH, pH value, WHC and microbial load was evaluated through a storage period of 30 days and at 4 °C, during storage the treatment with aqueous extract mix showed a results superior to that of the synthetic antioxidant with a lower TBARS value, carbonyl content and microbial load at 30 days of storage with a mean values of (0.84, 0.73, 0.73, 0.67 and 0.55 Mg MDA Kg), (14.05, 13.46, 13.25, 11.21 and 9.92 Nmol carbonyl content/mg protein) and (5.2x106, 2.9x105, 3.1x105, 2x105and 2.8x104 Cfu/g) respectively for ( negative control, positive control (BHT), mix 0.1%, mix 0.25% and 0.5%). These findings show that this plant extract mix at the level of 0.5% is very effective against lipid and protein oxidation, and a powerful antimicrobial in beef burger patties and is a promising natural antioxidant and antimicrobial replacing the synthetic preservatives in meat processing

Effect of Addition Watermelon Rind Powder on Quality Criteria and Microbial Aspects of Beef Burger Patties during Frozen Storage Periods

The Watermelon rind powder (WMRP) as a natural source of fiber, minerals, amino acids and natural antioxidant compounds. This research was performed to evaluate the influence of addition of WMRP at different level (3, 6, 9 and 12%) from total formula of beef burger patties on chemical, physiochemical, microbiological and sensory characteristics of beef burger patties during frozen storage period at – 18 ±2°C up to 90 days. The obtained results showed that the percentage of the WMR about 37.84 % from the total weight of watermelon fruit which can be considered as by-product for processing. However, the WMRP contained crude fiber (15.98%), total ash (12.55%), Na (515.44 mg/100g), Ca (311.22 mg/100g), Mg (298.61mg/100g), P (288.28 mg/100g), and K (130.04 mg/100g), while Fe (12.98mg/100g) and Zn (3.12 mg/100g) as macro and micro elements. Lysine, leucine, valine and isoleucine were the major essential amino acids (4.97, 4.71, 3.75 and 3.14 gm/100gm protein, respectively). Meanwhile, glutamic, arginine, Aspartic, Alanine and Glycine were the major non-essential amino acids (9.94, 8.91, 6.63, 6.11 and 5.76 gm/100gm protein, respectively). Moreover, the incorporation of WMRP into the beef burger patties as texturized soy substitute, caused to improvement of gross chemical composition as that increased both of fiber, total ash, total soluble carbohydrates content and decreased crude fat of beef burger patties, as well as the improvement of physiochemical quality criteria (pH value, WHC, shrinkage, TVN and TBA values) throughout frozen storage in comparison with control sample. In addition, WMRP inhibited the growth and activity of microbial, as well as reduction of lipid oxidation in tested prepared product. Also, beef burger patties containing the WMRP exhibited a good sensory properties and better acceptability, especially those contained 6 and 9 % WMRP, even after stored for 90 days under frozen condition. The present results are useful of used WMRP in fortification of meat products to improve the nutritionally and healthy safe.

Why do unusual novel foods like insects lack sensory appeal? Investigating the underlying sensory perceptions

Unusual novel foods like insects generally hold little sensory appeal for consumers, but little is known about the underlying sensory perceptions and how the properties of the food contribute to acceptance. This study examined the sensory perceptions of 3 unusual novel foods (lamb brain, frog meat, mealworms) that were claimed to be present in beef burger patties. Dutch consumers (n=100) performed descriptive sensory evaluations and assessed food appropriateness of four different burger patties before and after tasting, and reported their willingness to eat again. The 4 samples were presented in different combinations with 4 labels claiming either 100% beef or 75% beef and 25% novel ingredient, to explore how the food’s identity and properties contribute to sensory perceptions. Beliefs about the food’s taste were informed by species-related associations, and tended to be more negative when the food had never been tasted before. While these pre-consumption beliefs had some influence on sensory perceptions after tasting, the food’s properties mainly determined the consumption experience. However, the low willingness to eat had more to do with food appropriateness than the actual taste of the food. The food’s taste nevertheless exerts an influence on the perceived food appropriateness and should not be neglected. While incorporating unusual novel foods within a familiar product could help to create more positive expectations, it is still less appealing than the original products that consumers are familiar with. We recommend that future research on novel food acceptance should take into account that perceptions differ between novel and familiar foods, and that product development for culturally inappropriate foods requires selecting suitable product types and adjustment of its properties to match both consumer motivations and taste expectations.

Tasty but nasty? Exploring the role of sensory-liking and food appropriateness in the willingness to eat unusual novel foods like insects

Unusual novel foods like insects are generally not considered to be appropriate as food in cultures where they are not commonly eaten, and are often rejected for reasons other than their intrinsic sensory properties. This study explores how the levels of sensory-liking and food appropriateness contribute to the willingness to eat unusual foods. Dutch beef consumers (n=103) evaluated four beef burger patties, of which one was labelled to contain only beef, and the other three labelled to contain beef and unusual novel ingredients (lamb brain, frog meat, mealworms). Four different recipes were randomly presented with each of the four labels, where novel ingredients were not actually present, and instead plant-based ingredients were used to create sensory differences between formulations. Before tasting, sensory-liking and food appropriateness of the novel burgers were lower than that of the beef burger. After tasting, the level of sensory-liking of the novel burgers increased to a similar level as that of the beef burger, whereas the level of food appropriateness of the novel burgers remained lower than that of the beef burger. Future willingness to eat remained lower than that of the beef burger. Willingness to eat again was predicted mainly by food appropriateness, and not by the experienced sensory-liking nor the individual traits (food neophobia, gender). We conclude that positive sensory experiences play a necessary role in the process of learning to accept a food, but are inadequate when unusual and culturally-inappropriate foods are involved. As curious tasting does not imply acceptance, we recommend that efforts to introduce unusual novel foods like insects not only focus on increasing trial probability, but also on understanding consumer expectations regarding their consumption.

Beef burger patties incorporated with Boletus edulis extracts: Lipid peroxidation inhibition effects

The objective of this study was to analyse the lipid peroxidation inhibition in beef burgers after incorporation of Boletus edulis extracts at different concentrations. Beef burger samples were stored for 8 days, and chemical and nutritional parameters, including the free fatty acid profile, were evaluated. Furthermore, the inhibition of thiobarbituric acid reactive substances (TBARS) formation, free radical scavenging activity and reducing power were determined. Polyunsaturated fatty acids, mainly arachidonic (C20:4n6) and cis-5,8,11,14,17-eicosapentaenoic (C20:5n3) acids were protected in the presence of mushroom extract. The antioxidant potential increased in beef burgers supplemented with mushroom extract, giving higher radical scavenging properties, reducing power and TBARS inhibition capacity. These findings indicated that beef burger patties were protected from lipid peroxidation in the presence of mushroom extract.