Cook Yield Research Articles

Changes in the physical, chemical and sensory properties of pasta made by partially substituting wheat flour with black glutinous rice flour

Black glutinous rice flour (BGRF) had the potential to be used as a wheat substitute to increase the health-promoting nutritional value of pasta products. The purpose of this study was to investigate the possibility of using BGRF as an alternative to wheat flour in the production of pasta to improve its nutritional value. The research explored the physical, chemical, sensory properties, and consumer acceptance of pasta formulations with 0%, 20%, 40%, and 60% BGRF substitution. The findings revealed that pigmentation of BGRF contributed to increased phenolic compounds and antioxidant properties, which impacted physical and chemical properties of the pasta. The results indicated that a 40% substitution of BGRF was well-liked by consumers, while a 60% substitution led to decreased acceptance. The physical properties of uncooked pasta (UC-PAS) and cooked pasta (CK-PAS), such as moisture content and color values, were significantly influenced by the percentage of BGRF substitution. Specifically, the moisture content of UC-PAS decreased with higher BGRF substitution, resulting in changes in color values. These changes included an increase in redness, as well as a decrease in lightness and yellowness. Additionally, the pigmentation of BGRF contributed to increased phenolic compounds and antioxidant properties, which affected physical and chemical properties of the pasta. The pasta’s cooking quality, including cooking time (CKT), cooking loss (CKL), and cooking yield (CKY), also showed significant differences with varying percentages of BGRF substitution. Furthermore, the proximate composition indicated that the percentages of ash, protein, fat, and fiber increased as the proportion of BGRF increased, with pasta containing 60% BGRF demonstrating the highest values for these properties. All these findings provide evidence that BGRF substitution had a significant positive impact on the physical, chemical, and sensory properties of pasta. For example, the pasta had better antioxidant properties and was well-accepted by consumers. The potential for enhancing the nutritional profile of pasta products by substituting wheat flour with BGRF is noteworthy. Key words: black glutinous rice, wheat, rice flour, pasta, antioxidant, bioactive compounds

Mechanism of tumbling-curing to improve beef quality: Insights from the structural and functional properties of myofibrillar protein

Beef is highly nutritious but lacks tenderness and emulsification properties. This study aimed to investigate the impact of static curing (SC), tumbling-curing (TC), pulsating vacuum tumbling-curing (PVTC), and vacuum tumbling-curing (VTC) on the structural and functional properties of myofibrillar proteins and the mechanisms involved in enhancing beef quality. VTC significantly enhanced beef tenderness, water-holding capacity (WHC) and cooking yield. Additionally, the shear force was reduced by 58% and the cooking yield and WHC were increased by 6% compared with SC. There was an increase in the myofibrillar protein (MP) α-helix content and sulfhydryl content, while there was a reduction in the surface hydrophobicity and dityrosine content. These changes led to the enhancement of the functional properties of beef, such as protein emulsification and solubility. VTC minimized the damage caused by the curing process to the secondary and tertiary structures of MP by reducing their aggregation and oxidation. When compared with other curing methods, VTC proved to be an effective technology for enhancing beef tenderness and emulsification properties, therefore, essential in promoting ultra-processed beef products.

Evaluation of physicochemical, textural, and sensory properties of reduced-fat chicken patties produced with chia flour and κ-carrageenan

The effects of chia flour and κ-carrageenan on the physicochemical, textural, and sensory properties of reduced-fat chicken patties were investigated. Usage of chia flour decreased pH, while addition of κ-carrageenan increased it. Chicken patties with chia flour had higher thiobarbituric acid reactive substances (TBARS) and lower L*, a*, and b* values. Production stages significantly affected pH, TBARS, and color of the samples (p < 0.01); while pH, TBARS, a*, and b* values increased and L* value decreased after cooking. Adding chia flour and Kappa-carrageenan (κ-carrageenan) to reduced-fat chicken patties increased cooking yield and moisture retention while decreasing the shrinkage. Chia flour and κ-carrageenan increased hardness of samples and the highest mean value was found to be 68.70 ± 1.40 N in the group containing 8% beef fat + 4% chia flour + 5% breadcrumbs + 1% κ-carrageenan. However, adhesiveness and cohesiveness decreased by addition of chia flour and κ-carrageenan. Among the sensory properties, flavor, texture, and general acceptability were significantly affected by the addition of chia flour and κ-carrageenan (p < 0.01). Sensory properties were studied by panelist, and it was found that usage of 2% chia flour and 1% κ-carrageenan in reduced-fat chicken patties could be effective regarding product quality, health benefits, and consumer acceptance.

Improving the physicochemical quality and oxidative stability of deep-fried pork meatballs by coating with chitosan grafted gallic acid

The objective of this research was to examine the effectiveness of chitosan (CH)-gallic acid (GA) conjugate (CH-g-GA) as an edible coating in improving the physicochemical properties and oxidative stability of deep-fat fried pork meatballs. The meatballs were coated with either CH alone, a combination of CH and GA, or CH-g-GA before being fried at 180 °C for 5 min. The viscosity of the coating solutions influenced the amount of coating picked up by the meatballs, with higher viscosity coatings showing increased pickup. The application of chitosan-based coatings in deep-fried meatballs resulted in a decrease in moisture loss and oil uptake, as well as decreased b* values and hardness, while maintaining consistent cooking yield. Furthermore, compared to the control group, the chitosan-based coatings treatment significantly increased the ratio of immobilized water and decreased the ratio of free water (P < 0.05), as well as effectively inhibited lipid oxidation in deep-fried meatballs (P < 0.05). Among the different coatings tested, CH-g-GA coating exhibited the highest effectiveness. The research findings suggest that the CH-g-GA edible coating has significant potential in enhancing the overall quality of deep-fried meatballs.

Utilizing chia flour-based gelled emulsion for the development of functional beef patties with enhanced nutritional profile.

This study evaluated chia flour, egg white powder, and peanut oil gelled emulsion (GE) as a fat replacer in beef patties. Four formulations were prepared, replacing beef fat with different levels of gelled emulsion: 0% (C), 50% (G50), 75% (G75), and 100% (G100). The beef patties with GE showed improved nutritional properties, technological parameters, and cooking characteristics. A remarkable reduction in SFAs was achieved with the substitution of beef fat by the GE, with reductions of 33.71%, 46.64%, and 72.04% for 50%, 75%, and 100% substitution levels, respectively. AI and TI indices decreased, indicating healthier profiles. Reformulated samples exhibited lower hardness, gumminess, and chewiness values. Color and appearance were similar to the control, with higher sensory scores for G75 and G100. GE impacted color parameters, increasing L* and b* values. The utilization of GE effectively minimized voids in the beef patty structure, leading to improved cooking yield and a more compact structure. GE influenced oxidative stability, with average onset temperatures of 126.33°C (50% GE), 140.58°C (75% GE), and 127.04°C (100% GE). In conclusion, gelled emulsions could successfully contribute to producing healthier meat products.

Development and Characterization of Hybrid Burgers Made from Pork and Multi-Ingredient Plant Mixtures and Protected with Lactic Acid Bacteria

Hybrid (meat–plant) products can be a sustainable response to the increased interest in flexitarianism. Their development requires designing appropriate composition and functional properties and ensuring microbiological safety. This study aimed to determine the influence of using various multi-ingredient plant mixtures and pork in different proportions and two recipe variants on the characteristics of baked burgers. Additionally, the impact of lactic acid bacteria (LAB) application on the microbiological quality of raw hybrid/plant burgers was assessed. All products were analyzed in terms of basic chemical composition (NIR spectroscopy) and physicochemical and textural properties (instrumental methods). The raw plant and hybrid burgers met the microbiological requirements. The baked burgers did not significantly differ in terms of their chemical composition, except for the fiber found in plant/hybrid samples. Moreover, the reformulation of burgers had no effect on their cooking yield or water activity. As the content of plant parts increased, the baked burgers were darker (lower L*) and had a more tender texture (lower shear force and penetration force). Overall, the multi-ingredient plant mixtures showed great potential in the development of high-quality hybrid burgers. However, the texture formed can, importantly, determine final consumer acceptance. Therefore, research should be continued, especially in terms of comprehensive textural and sensory analyses.

Effects of packaging method and temperature on the quality and lipid degradation of snakehead fish (Channa striata) fillets during frozen storage

Temperature and packaging method are considered the main factors affecting the quality of fishery products during frozen storage. In the present study, snakehead fish fillets were air (AP) and vacuum (VP) packaged and stored at -20±2°C and -25±2°C for six months to investigate the effects of temperature and packaging method on the quality of snakehead fish fillets. Changes in the quality of snakehead fish fillets were assessed by determinations of lipid hydrolysis, lipid oxidation, and their resulting changes in colour, cooking yield (CY), and total volatile basic nitrogen (TVB-N) content. Storage temperature and packaging method showed strong preservative effects on the quality of snakehead fish fillets. Higher cooking yield and lower TVB-N content were observed in the VP samples stored at -25±2°C compared to the AP samples and stored at -20±2°C. Vacuum packaging and lower storage temperature (i.e. -25±2°C) significantly retarded lipid hydrolysis and lipid oxidation development. This resulted in lower free fatty acid (FFA), lipid hydroperoxides (PV), thiobarbituric acid-reactive substances (TBARS) values, and higher phospholipid content. Significant correlations between lipid oxidation products (PV and TBARS) and yellow discolouration (b* values) were found in this study. Based on these findings, it could be suggested that frozen snakehead fish fillets should be vacuum-packaged and stored at low temperatures to maintain their quality.

Blend of Baru (Dipteryx alata Vog.) By-Products as Nutritive and Healthy Food Ingredients: Chemical Composition, Functional Properties and Application in Plant-Based Burger.

The chemical composition, antioxidant capacity and functional properties of mixtures of baru by-products, named baru food ingredients (BFI), were investigated and applied in a plant-based burger formulation. BFI were prepared from wasted baru by-products - partially defatted baru nut cake and baru pulp plus peel. A plant-based burger was developed and its chemical composition, antioxidant capacity, cooking and texture parameters were determined. BFI1 (50% partially defatted baru nut cake + 50% baru pulp plus peel) had the highest content of carbohydrate (31.9%), and dietary fibre (28.3%). BFI2 (75% partially defatted baru nut cake + 25% baru pulp plus peel) and BFI3 (90% partially defatted baru nut cake + 10% baru pulp plus peel) showed high concentration of protein and dietary fibre, and BFI3 had the highest protein content (29.5%). All BFI showed high concentration of total phenolics (402-443mg GAE/100g). Replacing textured pea protein of control burger (PPB) with 35% of BFI3 in the formulation of baru protein burger (BPB) resulted in a low-fat product (2.9%), with protein content (19.2%) comparable to the PPB (15.9%) and the commercial burger (mixed plant proteins - 16.3%). The BPB also showed a higher concentration of dietary fibre (4.9%) and phenolic compounds (128mg GAE/100g) than the control burger. BPB's cooking yield was the highest among the tested burgers. BPB had a softer texture when compared to other burgers. Baru food ingredients can be used as nutritive ingredients of health-promoting foods, especially in plant-based products, such as burger and meat analogues, or in hybrid meat products. BPB showed a healthy and nutritious profile.

Johnson–Cook yield functions for cyclotetramethylene-tetranitramine (HMX) and cyclotrimethylene-trinitramine (RDX) derived from single crystal plasticity models

High-fidelity constitutive models are critical for accurate meso-scale continuum modeling and prediction of shock initiation of crystalline energetic materials (EMs). While empirically calibrated or atomistic-guided anisotropic elastoplastic models of EM such as cyclotetramethylene-tetranitramine (HMX) and cyclotrimethylene-trinitramine (RDX) capture important micromechanical phenomena (such as dislocation evolution, slip-resistance, and anisotropic elasticity), the computational cost of using anisotropic single-crystal plasticity models can become prohibitive for meso-scale computations of void-collapse and hotspot formation in microstructures. Thermo-mechanically representative, isotropic, pressure, temperature, and rate-dependent material constitutive models are practical alternatives for meso-scale simulations of the shock response of microstructures. To this end, this work constructs physically consistent isotropic plasticity from anisotropic single-crystal plasticity models for HMX and RDX. State-of-the-art crystal plasticity models for HMX and RDX are used to compute the stress states in single crystals oriented in three different directions relative to shocks generated by impact at velocities ranging from 100 to 1000 m/s. Post-shock von Mises stress fields for the three orientations are then used to calibrate the strain-rate hardening coefficient and the reference strain rate for a rate-dependent Johnson–Cook (JC) yield surface model. We compare the pressures and the post-shock von Mises stresses between the JC and the anisotropic models to show that the isotropic computations closely approximate the averaged deformation response of the three different crystal orientations. We then model the interaction of a shock generated by a 500 m/s impact with a 0.5 μm void and show that the pressures and the deviatoric stresses obtained using the isotropic model closely match those computed from anisotropic models for both HMX and RDX. The resulting isotropic J2 plastic flow model for HMX and RDX can be employed to perform meso-scale simulations for energy localization due to shear bands and void collapse in the two materials.

Influence of seaweed dietary fibre as a potential alternative to phosphates on the quality profiles and flavour attributes of frankfurters

This study primarily aimed to investigate the influence of seaweed dietary fibre (SDF), as a potential alternative to phosphates, on the quality profiles and flavour attributes of frankfurters. The results revealed that SDF addition can significantly improve the cooking yield and texture characteristics of phosphate-free frankfurters (P < 0.05), and 1.00% SDF proved to be the optimal concentration for replacing phosphates in frankfurters. Moreover, electronic nose and electronic tongue analyses demonstrated that SDF incorporation potentially influences the aroma and taste of phosphate-free frankfurters. Furthermore, volatile compound analysis revealed that SDF addition potentially compensates for the decrease in volatile flavour compound content caused by phosphate deficiency. Generally, our results indicate that SDF can be successfully applied as a potential alternative to phosphates and subsequently improve the quality profiles and flavour attributes of phosphate-free frankfurters. Moreover, they provide valuable theoretical guidance for the processing of phosphate-free emulsified meat products.

Technological and textural properties of gluten-free quinoa-based pasta (Chenopodium quinoa Wild)

Quinoa (Chenopodium quinoa Willd.) is an Andean grain with a perfect nutritional composition that, by diversifying its transformation, becomes an attractive alternative for consumers looking for a high-quality, healthy diet with a source of vegetable proteins. The objective of this work was to elaborate and evaluate the technological and textural properties of quinoa paste in its entirety through the Star-Shaped Composite Central Design (CCD) of 5 process variables: Water Temperature (°C), Water Quality (ml), Mixing Time (min), Drying Temperature (°C), and Drying Time (min), with 5 levels each. At the same time, the yield and good cooking quality were studied to optimize the process. In the model of the equation for the cooking time response, a negative and significant influence of drying temperature was shown. On the other hand, for cooking loss, dough gain, a* and b* values, and texture had high values if the drying time was increased. On the contrary, the L-value decreases, which is positively significant. Meanwhile, the swelling index was only significantly positive within the technological properties. In addition, it was found that the optimal conditions for producing quality pasta were 25 °C: 1150 ml: 30 min: 70 °C and 80 min, respectively, with a desirability of 0.883. When the pasta was prepared with quinoa, the cooking time was 7 min, the cooking loss was 2.46 g/g, the mass gain was 23.6 g/g, the cooking yield was 7.99%, the swelling index was 2.9%, water absorption was 135%, and protein was 12.71 g and 0. 21 Pa in texture, these results being consistent with cited research. Likewise, the whiteness was 51.97 for the values a* 2.41 and b* 12.45; all this analysis is reflected in the final yield of the process at 78%. In conclusion, the results indicated that, by optimizing the conditions in the production of gluten-free quinoa pasta, it is possible to obtain a gluten-free product with high added value, excellent cooking quality, adequate technological properties, texture, and color acceptable to the consumer.

Effects of Sous-vide Cooking Temperature on Triceps Brachii of Black Goats.

The aim of this study was to determine the effects of sous-vide cooking temperature on the triceps brachii of black goats. Triceps brachii of black goats (12 months) were sous-vide cooked at 55°C, 60°C, and 65°C. The samples were examined for color, scanning electron microscope photographs, sarcomere length, fiber cross-sectional area, cooking yield, shear force, sensory evaluation, and aromatic profile. The results showed that CIE a*, CIE b*, and chroma increased with increasing sous-vide cooking temperature. However, the cooking yield significantly decreased with increasing sous-vide cooking temperature, and the shear forces of the 60°C and 65°C samples showed no significant differences. For sensory evaluation, the 60°C sample showed the highest scores for flavor, texture, and off-flavor. Furthermore, the 60°C sample showed the significantly lowest value of octadienone (aroma characteristics of metallic) intensity (p<0.05). Therefore, sous-vide cooking of triceps brachii of black goats at 60°C is effective in reducing off-flavor and improving tenderness.

Applicability of non-invasive, digital palpation device to detection of woody breast conditions in chicken breast muscle.

Woody breast (WB) is one of muscle myopathy found in chicken breast, characterized with enlarged size and extremely stiff texture. The WB condition is one of the most prevalent quality issues in the modern poultry industry. WB has been shown to be heritable, but no effective detection method of WB severity in live birds exists for the selection purpose. The objective of this study was to determine potential of a non-invasive, portable digital palpation device as WB detection method that can be used for the selection to estimate the heritability of WB. The physical and functional properties of WB was also investigated in comparison with normal breast (NB). Two hundred ten breast muscles were obtained from a local processing plant one day after harvest and sorted based on WB scoring (1 for NB and 2 and 3 for WB). The samples were subjected to physical and physicochemical analyses, determining biomechanical properties (muscle tone, stiffness, elasticity, relaxation, and creep), pH, color, cooking yield, and texture (firmness and compression energy were used for raw meat and shear force and energy for cooked meat). The least squares means of the following variables were significantly different between WB and NB (p < 0.01): stiffness (603.4 vs 565.8; N/m), and elasticity (1.40 vs 1.55). However, relaxation and creep were not significantly different (p > 0.05). These results collectively showed that biomechanical properties of WB differ from NB. The degree of muscle stiffness in WB can be considered as a trait to be selected. The WB score showed strong negative correlations with cooking yield (-0.77) and cooked L*(-0.74), which means that as the breast becomes harder, the cooking yield decreases, and the color becomes darker after cooking. The WB score showed high correlations with physical and functional characteristics and exhibited strong correlations with the biomechanical properties measured by the device. Therefore, the results indicated that the digital palpation device has potential to detect the WB severity (degree of stiffness) of breast muscle.

Effect of cooking characteristics, amino acid consistency, and functional properties of composite noodles made from foxtail millet

The research endeavors to address the exigent demand for augmented nutritional efficacy in food commodities, alongside the escalating preference for expedient, superior, and health-conscious alternatives. As a result, the ongoing investigation aims to formulate instant noodles utilizing a composite blend of flours, including foxtail millet (FMF), wheat (WF), mushroom (MF), and rice bran flour (RBF), followed by a subsequent evaluation of the functional properties, cooking attributes, and amino acid composition of the noodles. The investigation considered distinct proportions of composite flour, specifically 0:100:0:0, 60:30:5:5, 50:40:5:5, and 40:50:5:5 (FMF: WF: MF: RBF), designated as treatment T1 (control), T2, T3, and T4, respectively. The results indicate that composite noodles (T2 to T4) demonstrate significantly higher water absorption indexes (ranging from 189.41 % to 197.28 %) compared to the control noodles (T1) composed solely of wheat flour (100 %), signifying an elevated capacity for water retention. Conversely, the oil absorption index of treatment T1 (214.45 %) surpassed that of treatments T2 (210.14 %), T3 (207.47 %), and T4 (200.64 %), respectively. Similarly, treatment T1 exhibited a higher swelling index (16.57 %), whereas T4 demonstrated a significantly lower swelling index with the highest water solubility (4.51 %). Additionally, the inclusion of foxtail millet flour led to a notable reduction in the optimal cooking time, with T4 requiring the shortest duration (3.45 min). Conversely, the cooking yield varied among treatments, with T4 displaying the lowest yield (42.30 %), while T1 exhibited the highest (48.72 %). Furthermore, in the comparison between control and composite noodles, treatment T4 manifested the highest levels of basic, aromatic, aliphatic, and essential amino acids. It also contained a substantial amount of lysine (11 g/100 g), nearly twice as much as treatment T1 (5 g/100 g). Organoleptic assessment indicated a preference for composite noodles (T2 to T4) in terms of taste and flavor. Therefore, fortifying foxtail millet, wheat, mushroom, and rice bran flour in a ratio of (50:40:5:5) for functional food formulations has the potential to enhance the quality of noodles.

Effects of plum powder and apple pomace powder addition on the physico-chemical, sensory, and textural properties of buffalo meat emulsion

PurposeThis paper aims to study the effects of plum powder and apple pomace powder additions on the quality properties of buffalo meat emulsion.Design/methodology/approachBuffalo meat emulsions were prepared using different levels (2%, 4% and 6%) of plum powder and apple pomace powder, respectively. The meat emulsions were analysed for the physico-chemical, sensory and textural properties of the meat emulsion.FindingsThe pH of meat emulsions decreased significantly (p < 0.05) with an increased level of plum powder and apple pomace powder. Water-holding capacity (43.1%–48.1%), emulsion stability (80.2%–92.2%) and cooking yield (85.4%–91.0%) were significantly (p < 0.05) higher in plum powder and apple pomace powder added than the water-holding capacity (42.1%), emulsion stability (79.7%) and cooking yield (85.0%) of control emulsion. The moisture content was decreased significantly (p < 0.05), and crude fibre content was increased significantly (p < 0.05) with the increase in plum powder and apple pomace powder additions in meat emulsions. The total phenolic content and colour values (a* and b*) were significantly higher in plum powder and apple pomace powder added to meat emulsions. The sensory scores of meat emulsions were affected by the addition of plum powder and apple pomace powder. The meat emulsion added with 6% plum powder and 6% apple pomace powder showed significantly lower values of sensory overall acceptability. The hardness of meat emulsions increased with the addition of plum powder and apple pomace powder.Originality/valueThe results indicated that meat emulsions with a good cooking yield, fibre content, sensory acceptability and textural properties can be prepared by using plum powder and apple pomace powder.

Entomophagy — An evaluation of quality and acceptability of Raphia palm weevil larvae (&lt;i&gt;Rhynchophorus phoenicis&lt;/i&gt;) as influenced by thermal processing methods

In this study, the quality and acceptability factor of Raphia palm weevil larvae (Rhynchophorus phoenicis) as influenced by different thermal processing methods were investigated. Raphia palm weevil larvae (n=1000) were randomly distributed into four groups of 250 larvae per group according to a treatment, namely: T1 = boiling (100 °C), T2 = roasting (120 °C) T3 = frying (160 °C) and T4 = oven-drying (180 °C). All treatments lasted 20 minutes. Analyses were carried out to determine the physical, chemical, vitamin and mineral composition, and microbial load. In addition, sensory characteristics were evaluated. Weevil larvae processed by the boiling method had the highest cooking yield (97.59%), water holding capacity (21.78%) and the lowest cooking loss (2.41%). The protein and fat content was higher in weevil larvae processed by frying (37.63% and 17.70%, respectively), while moisture was lowest (18.68%) in oven-dried larvae. The calcium, magnesium and phosphorus content was higher in oven-dried larvae, while there were no significant differences in iron, manganese, zinc and vitamins in the processed larvae irrespective of the methods. Boiled larvae had a higher microbial load, while fried and oven-dried larvae had the lowest microbial load. Fried larvae elicited highest sensory characteristics except tenderness, which was higher in boiled larvae, but fried larvae had higher overall acceptability than those processed by other methods. Therefore, it has been shown that the frying method is an appropriate method of processing Raphia palm weevil larvae for enhanced quality and acceptability.

Effect of defatted Lagenaria siceraria (Molina) Standley seed flour as a fat replacer on physicochemical, technological, and sensory properties of beef patty.

Defatted Lagenaria siceraria seed flour (DLSSF) was obtained from defatted seed cake, dried, and ground through a sieve of 500 μm and characterized. A 2 × 4 factorial design (two flour hydration rates and four fat substitution rates) was used to produce a low-fat beef patty by replacing fat with DLSSF. Beef kidney fat was used to formulate the control sample. Chemical, physical, technological, sensory, and nutritional characteristics of low-fat beef patties manufactured were evaluated. DLSSF contains mainly protein. As fat replacers, DLSSF induces a significant increase in the pH of the raw and cooked patty, the moisture and protein contents, the cooking yield, the cohesion, chewiness, springiness, and lightness of the cooked beef patty with fat substitution rate. There is a decrease in fat content, total calories, water retention capacity, hardness, and redness of the cooked patty with a fat substitution rate. From the sensory analysis, the substitution of fat improves the acceptability of samples. Based on the overall parameters analyzed, DLSSF containing 60% water can be used to produce low-fat beef patty by replacing fat at 100%. From these results, hydrated DLSSF could be an effective method to solve the problems of noncommunicable diseases related to animal fat consumption.

Evaluation of textural and sensorial properties of burger patties produced with plant-based protein alternatives

Recently, there has been a growing interest in alternative protein sources. This study aimed to determine the textural and sensory properties of vegan burger patties produced with plant-based (soy and pea) protein sources instead of meat protein. For this purpose, 14 different vegan burger patties produced with soy and pea-based protein alternatives were obtained from different brands in the İstanbul market. Burger patties were analysed in terms of moisture content, cooking properties, instrumental colour, texture profile, and sensory properties. According to the results, pea-based burger patties have a higher moisture content and cooking loss and a lower cooking yield than soy-based patties. The L* and a* values of the pea-based patties tended to be higher than those of the soy-based patties, while the b* values were generally higher. In addition, the texture profile analysis of soy and pea-based burger patties shows differences in texture attributes that may affect consumer preference and overall eating experience. In the sensory evaluation, a significant difference between soy and pea-based burger patties was observed only for juiciness and spicy taste characteristics. The research findings shed light on alternative proteins' textural and sensorial properties and their role in the food industry, particularly in developing vegan burger patties. These differences in sensory attributes and colour and texture analysis between soy and pea-based burger patties highlight the importance of ingredient selection and formulation in developing plant-based protein products.

Restructured beef steaks with inclusion of digestion-resistant maltodextrin: Techno-functional characteristics, nutritional value, sensory quality, and storage stability

This study was aimed at evaluating the effects of digestion-resistant maltodextrin (DRM) inclusion, as a mean for functional dietary fiber-enrichment, on the quality and stability of precooked restructured beef steaks. The restructured steaks were prepared from ground beef by cold gelation, with alginate as binding agent, using three inclusion levels of DRM: 0 % (control), 4 % and 8 %. The products were cooked on heating plates at 180 °C until 71 °C internal temperature, vacuum-packed, stored at 4 °C, and their quality was monitored during 35 days. The inclusion of DRM resulted in improved cooking yields (76.93 ± 2.06 %, P < 0.05) and slower rates of lipid (0.47 ± 0.01 TVBN, P < 0.05) and protein degradation (1.64 ± 0.01 TBARS, P < 0.05). This fiber source did not affect the water and fat holding capacities, tenderness, microbiological quality, nor sensory acceptance of the meat products (P > 0.05); however, it influenced their color evaluated by tristimulus colorimetry (P < 0.05). The nutritional composition of the restructured steaks, including the dietary fiber content, was consistent with the level of proportional inclusion of MDR in the formulations, allowing to significantly (P < 0.01) increase their contribution to daily reference values to approximately 14 % and 27 %. According to international food labeling regulations, the products at their standard serving sizes can be classified either as good (4 % of included DRM) or superior (8 % of included DRM) sources of dietary fiber.

Feeding Ractopamine Improves the Growth Performance and Carcass Characteristics of the Lard-Type Mangalica Pig.

Mangalica pigs are gaining popularity within the U.S. as a niche breed, given their reputation for superior-quality pork. However, slow growth rates, a poor lean yield, and excessive adiposity limit the widespread adoption of Mangalica. To determine if feeding the metabolic modifier, ractopamine hydrochloride (RAC), would improve growth performance without impairing pork quality in the Mangalica, pigs were fed either 0 or 20 mg per kg RAC for 21 days. At 24 h postharvest, pork quality and carcass composition measurements were recorded; then, primal cuts were fabricated and assessed. RAC increased ADG (p < 0.04) and gain efficiency (p < 0.03) by 24% and 21%, respectively. RAC increased Loin Eye Area (p < 0.0001) by 21% but did not impact the 10th rib fat depth (p > 0.90) or marbling score (p > 0.77). RAC failed to alter any primal cut weights. Feeding RAC lowered b* values (p < 0.04) and tended to lower L* values (p < 0.08) while not affecting a* values (p > 0.30), suggesting RAC darkened loin color. Finally, RAC decreased cook yield percentage (p < 0.02) by 11% without impacting Warner-Bratzler Shear Force (p > 0.31). These data support the hypothesis that feeding RAC to Mangalica improves growth performance without impairing pork quality in this breed.