Formulation Of Meat Products Research Articles

Effect of Nitrite-Embedded Packaging Film on Growth of Listeria monocytogenes in Nitrite-free and Conventionally-cured Bologna Sausage

Listeria monocytogenes is a pathogen frequently associated with ready-to-eat (RTE) meat and poultry products. Nitrite is a key antimicrobial additive that can offer some degree of protection against L. monocytogenes when included in meat product formulations. The objectives of this study were to determine the potential of nitrite-embedded film to affect the growth of L. monocytogenes following postthermal processing of conventionally-cured and nitrite-free bologna. Two bologna treatment formulations, a conventionally-cured control formulation (CON) and a nitrite-free formulation (UCC), were manufactured, packaged in conventional (CF) or nitrite-embedded (NEF) film, inoculated with 3.5 log CFU/cm2 of a cocktail of L. monocytogenes strains, and stored at 10 ± 1 °C. CON-NEF and UCC-NEF treatments had significantly slower (P < 0.05) growth of L. monocytogenes than CON-CF and UCC-CF, with populations in UCC-CF (which contained no nitrite) increasing by 3.4 logs after 10 d of storage in UCC-CF and 3.6 logs after 50 d in CON-CF (which had formulated nitrite only), while in the NEF-packaged samples, with or without formulated nitrite, they did not exceed the inoculum level until after day 40. Initial (day 0) residual nitrite was significantly greater (P < 0.05) in the control formulation. Packaging in NEF, however, resulted in an increase of 27–28 ppm by day 3, regardless of formulation, after which it decreased rapidly. Results suggest NEF can be used as a post-lethality antimicrobial intervention in food safety intervention strategies, in both cured and uncured processed meat products.

Spicing Up Meat Preservation: Cinnamomum zeylanicum Essential Oil in Meat-Based Functional Foods-A Five-Year Review.

Today, in the modern consumer era, we are facing a significant change in terms of preferences and behaviour. This tendency is not only a basic desire, but rather a significant social and cultural movement that exerts a tremendous influence on the food industry and correlated sectors. In this direction, food authorities and experts have thoroughly evaluated the practicality of employing natural preservation methods to enhance the quality and safety of foodstuffs, while preserving their nutritional and sensory attributes. Given this context, the development of meat products enhanced with Cinnamomum zeylanicum essential oil (CZEO) poses promising avenues, such as extended shelf-life due to its antimicrobial, antifungal, and antioxidant properties. CZEO also has many health benefits, rendering it as a promising ingredient in functional meat product formulations. Conversely, challenges such as higher associated costs, sensory interactions, and variability arise. Hence, the aim of this review is to offer a novel critical perspective on CZEO's potential application as a functional ingredient in meat products formulations and to address the inherent associated challenges, based on the last five years of scholarly publications.

Innovative method for producing plant-based meat analogs: Acid/calcium-induced internal gelation of potato protein/alginate composites

When creating plant-based meat analogs, it is often challenging to mimic the structural and textural attributes of real meat products during the cooking process. In this study, we investigated the potential of using potato protein/calcium alginate composite gels to formulate plant-based meat analogs. These gels provide a semi-solid texture at ambient temperature that remains intact during cooking because the electrostatic crosslinks are resistant to heat. Composite gels consisting of potato protein (10 wt%) and alginate (0–2 wt%) were prepared using the internal gelation method. This method involves dispersing an insoluble form of calcium (CaHPO4) throughout the protein-polysaccharide matrix and then using glucono-delta-lactone (GDL) to slowly lower the pH, thereby releasing the Ca2+ ions evenly throughout the system. The calcium alginate increased the strength of the potato protein gels and provided structural resistance to heat. Appreciable water loss occurred during cooking for simple calcium alginate gels, but this was prevented when potato proteins were present. Increasing the alginate concentration from 0 to 1.5 % increased the strength of the composite gels but higher levels promoted phase separation and network disruption, which reduced the gel strength. Heating did not appreciably alter the microstructure of the composite gels, but it did alter that of the pure potato protein gels. Finally, the potential of the composite gels as plant-based meat analogs was assessed by comparing their thermal denaturation and textural properties to those of real chicken breast. The potato protein/alginate composites were shown to simulate the thermal denaturation and textural changes of real chicken during the cooking process. Overall, our results suggest that calcium alginate gels may be useful in the formulation of plant-based meat products with improved cooking properties.

Gastrointestinal digestion behavior and bioavailability of greenly prepared highly loaded myofibrillar-luteolin vehicle

In this study, the highly loaded myofibrillar protein (MP)-luteolin (Lut) complexes were noncovalently constructed by using green high-pressure homogenization technology (HPH) and high-pressure micro-fluidization technology (HPM), aiming to optimize the encapsulation efficiency of flavonoids in the protein-based vehicle without relying on the organic solvent (i.e. DMSO, ethanol, etc.). The loading efficiency of Lut into MPs could reach 100 % with a concentration of 120 μmol/g protein by using HPH (103 MPa, 2 passes) without ethanol adoption. The in vitro gastrointestinal digestion behavior and antioxidant activity of the complexes were then compared with those of ethanol-assisted groups. During gastrointestinal digestion, the MP digestibility of complexes, reaching more than 70.56 % after thermal treatment, was higher than that of sole protein. The release profile of Lut encapsulated in ethanol-containing and ethanol-free samples both well fitted with the Hixson-Crowell release kinetic model (R2 = 0.92 and 0.94, respectively), and the total phenol content decreased by ≥ 40.02 % and ≥ 62.62 %, respectively. The in vitro antioxidant activity (DPPH, ABTS, and Fe2+) of the digestive products was significantly improved by 23.89 %, 159.69 %, 351.12 % (ethanol groups) and 13.43 %, 125.48 %, 213.95 % (non-ethanol groups). The 3 mg/mL freeze-dried digesta significantly alleviated lipid accumulation and oxidative stress in HepG2 cells. The triglycerides and malondialdehyde contents decreased by at least 57.62 % and 67.74 % after digesta treatment. This study provides an easily approached and environment-friendly strategy to construct a highly loaded protein–flavonoid conjugate, which showed great potential in the formulation of healthier meat products.

Innovative beef protein co-products to substitute gelatine as gelling agents, and sodium caseinate as emulsifiers: Determination of optimal conditions using the response surface methodology (RSM)

Meat co-products are a promising alternative for meeting the increasing demand for protein, especially for the formulation of meat products. The present study aims to determine the optimal conditions under which two innovative bovine co-products, resulting from the fat rendering process, can mimic the gelling and emulsifying properties of commercial gelatines and sodium caseinate (NaCas), respectively, using Response Surface Methodology (RSM). The desirability function was used to determine the values for protein concentration, pH and NaCl content that enable the two co-products to effectively mimic gelatine and NaCas. The co-product obtained from water recovered during the fat rendering process proved to be the most suitable to mimic commercial gelatines. Very high desirability scores were obtained with this ingredient on 4 criteria out of 7, and a high overall score as well, provided 90 g/L protein was used to mimic a 50 g/L gelatine 150 Bloom. Both co-products appeared as effective alternatives to NaCas as emulsifiers, especially regarding their capacity in stabilizing emulsions. The co-product made of greasy greaves can be even regarded as more effective than NaCas, as less proteins are needed to obtain the same performances (110 g/L vs 125 g/L, respectively).

Подходы к проектированию рецептур мясных продуктов с заданными показателями качества

A profitable meat-processing business relies on the rational use of its resources, which, in its turn, depends on the constant improvement of product formulations and development of new ones. These operations involve advanced analytical methods and complex approaches. The article introduces a review of modern technical solutions, methods, and approaches to modeling new complex meat products with preset quality indicators.&#x0D; The review (1990–2022) involved research articles published in high-rated peer-reviewed research journals, educational literature, digital theses published by Russian Dissertation Councils, and patents registered by the Institute of Industrial Property. &#x0D; The synchronic and diachronic analysis of basic principles of food product design and parametric modeling revealed no universal methodology for meat products development, both in terms of goals and applicability to different meat products types. Forecasting of finished meat products quality indicators requires relevant and accurate information, which is highly variable and fast-changing. Unfortunately, advanced information technologies are slow to adapt to the urgent tasks of the food industry. &#x0D; As a result, the current methods for developing new complex meat product formulations are useless when meat producers have no access to relevant and self-updating databases on raw m aterials properties.

Physicochemical and compositional properties of blended beef patties formulated with pea and faba bean protein isolates and texturized pea protein

AbstractThis study investigated the physicochemical characteristics of blended beef patties formulated with pea and faba bean protein isolates (PPI and FPI, respectively) and hydrated texturized pea protein (HTPP, 1 part TPP: 2 parts water). Minced beef was combined with nothing (control) or 4.25% PPI/FPI and 0%, 8.5%, 21.3%, or 42.5% HTPP. The pH, Warner‐Bratzler shear force (WBSF), texture profile analysis (TPA), compression juiciness, cooking loss, color, and chemical composition were determined. In general, plant proteins increased pH values and ash content, and decreased cooking loss and fat content of blended meat patties. The addition of PPI/FPI did not lead to substantial changes in texture or color but resulted in lower cooking loss. HTPP resulted in decreased WBSF, hardness, and other TPA attributes. The combination of PPI/FPI as binders/gelling agents and HTPP as a meat extender resulted in a softer texture than conventional beef patties. This study provides an indication of PPI, FPI, and HTPP functionality in blended meat product formulation.

The Effect of Commonly Used Organic Acids on the Microbiota of Cured Deli-Style Turkey Breast

The purpose of this study was to investigate changes in the microbial community structure consisting of spoilage lactic acid bacteria (LAB) when sodium lactate (SL) and SL + sodium diacetate (SD) are included in RTE meat product formulations at concentrations commonly used for controlling Listeria monocytogenes. Sliced cooked, vacuum-packaged turkey breast samples containing no SD or SL (control [C]), 0.125% SD, and the combination of 2.5% SL + 0.125%SD (SLSD) were inoculated with a target of 3 log colony-forming units (CFU)/g of 5 different LAB species (Lactobacillus sakei, Leuconostoc mesenteroides [bacon and deli-shaved ham isolates], Lactococcus lactis, and Enterococcus faecium) and stored at 4°C for 35 d. Microbial community changes were analyzed utilizing 16S ribosomal RNA (rRNA) gene sequencing for the V4 region from the samples collected at days 0, 7, 14, 21, and 35. No significant difference (P&amp;gt;0.05) was observed between the richness of microbial community for all treatments. According to Bray-Curtis dissimilarity matrix and permutational analysis of variance, a significant difference in β-diversity was observed only between C and SLSD (P&amp;lt;0.05) because of the antimicrobial effect of the addition of SL that slowed down changes in microbial community composition until day 14. L. sakei remained a dominant strain throughout 35 d of storage regardless of treatment, whereas L. mesenteroides existed with a very low abundance. Two of the five strains were not seen after day 7. No significant effect (P&amp;gt;0.05) was observed for the SD treatment compared with C in the microbiota. According to the results from this study, only SLSD affected the microbial community structure at the beginning of the storage. This study demonstrated that the incorporation of SL in the formulation slowed down the microbial spoilage and the changes in the microbiota of RTE meat products.

The use of natural polysaccharides in the production of functional meat products

The study of consumer properties and preservation of meat products using plant-based substances as preservative additives, in particular Icelandic moss and milk thistle, is of practical and theoretical interest, they contribute to an increase in the shelf life of perishable meat products at low storage temperatures.The study of the effect of extracts of Icelandic cetraria and milk thistle on the qualitative characteristics of meat products is of great interest to meat industry technologists. As a result of the research, the positive effect of milk thistle extract and Icelandic moss on consumer characteristics, microbiological indicators, antioxidant properties and shelf life of meat semi-finished products has been established, which can be increased to four months against the boundary three months of GOST. Its optimal concentration for introduction into the formulations of meat semi-finished products in an amount of 1%, in the form of a 10% aqueous solution, is justified. The introduction of milk thistle extract and Icelandic moss in an amount of 1% in the form of a 10% aqueous solution into the formulation of meat products will increase the shelf life, organoleptic evaluation, while the cost of their production will increase by only 1.7%, which can be compensated by a higher price for the product due to the better consumer characteristics of meat products. The profitability of the experimental products was higher by 9.5% compared to the GOST.

Efecto del ultrasonido en el grado de esterificación de la pectina de cáscara de pitahaya (Hylocereus megalanthus)

In this research, the effect of ultrasound treatment on the extraction of pectin from dragon fruit peels was evaluated. In this sense, 13 treatments were compared, evaluating the effect on the degree of esterification (DE) as a dependent variable. Likewise, the factors contained in the treatments evaluated were pause time (PT), liquid-solid ratio (LSR) and total application time (TAT), being their levels: one, three and five seconds for PT; 30, 50 and 70 mL/g for LSR; and 15, 37.5 and 60 minutes for TAT. In this way, significant differences were found (p &lt; 0.05) with the DE values in the range of 41.1% to 58.1%. The correlation was also searched between the factors evaluated and DE using the Pearson method, with PT having the greatest influence on DE (0.70). Finally, these results could be used to obtain a low GE pectin (&lt; 50 %) and be applied in the formulation of low fat meat products; for this purpose, the best treatment would be with the following extraction parameters: 1 second for TP, 30 mL/g for RLS, and 37.5 minutes for TTA.

Insight into the mechanism of fracture properties modulated by microstructure in the myofibrillar protein and polysaccharide gel systems

The objective of this study was to investigate the mechanism of fracture properties modulated by microstructure in the myofibrillar protein (MP) and polysaccharides gel systems. Compare to the modified starch, the dietary fiber significantly improved the fracture stress and reduced the fracture strain at same concentration. The treatment with 2% dietary fiber had the highest value of fracture stress and the lowest value of fracture strain, which were 259 g and 1.12 respectively. From the skeleton structure, the Raman spectroscopy result showed that dietary fiber addition significantly reduced the intensity at 2945 cm−1, which suggested that the aggregation of hydrophobic groups was improved. The SEM showed that the treatment with 2% dietary fiber had the highest fractal dimension value of 1.7772 and the lowest lacunary value of 0.258. From the filling structure, the paraffin section showed that the polysaccharides were just simply trapped in MP gel networks and formed numerous large volumes and no-elastic of cavities. The principal component analysis suggested that the compactness of three-dimensional gel networks determined fracture stress of composite gel. The no- no-elastic of cavities formed by modified starch and dietary fiber resulted in the reduction of fracture strain. These results would promote the development of innovative nutritional meat product formulation with satisfied textural property.Graphical

Antimicrobial and Antioxidant Activities of Commercialized Turkish Propolis Extract, and Application to Beef Meatballs

Propolis is a resinous substance produced by bees that is rich with phenolic and flavonoid compounds. Extract of propolis has a high antioxidant and antimicrobial properties due to the presence of these compounds. Therefore, the main objectives of this study were to examine the antibacterial and the antioxidant activities of standardized, commercial water extract of propolis in vivo assays, and to assess its impact on preservation of raw beef meatballs aerobically packaged and stored at 4ºC for 7 days. The results showed that the propolis extract demonstrated the highest antibacterial activity against Staphylococcus epidermidis in vivo test. Furthermore, meatballs prepared with the propolis extract had an extended shelf life about a week in comparison to the regular meatballs. Besides, the propolis extract was a very effective natural antioxidant agent for controlling the oxidative changes in meatballs. The propolis treatment provided 64.6% reduction in the malondialdehyde formation at the final day of storage. Color lightness and yellowness values of meatballs were not affected by the propolis treatment, only difference was observed in redness values. The pH of the meatballs prepared with the propolis extract almost stayed constant during storage, while the pH of the control meatball samples increased. In summary, propolis extract exhibited a strong antimicrobial and antioxidant activity in vivo assays and in a meat product. Accordingly, it should be used in meat product formulations to enhance preservation of meat products.

Hybrid Sausages: Modelling the Effect of Partial Meat Replacement with Broccoli, Upcycled Brewer's Spent Grain and Insect Flours.

The social, environmental and health concerns associated with the massive consumption of meat products has resulted in calls for a reduction in meat consumption. A simplex lattice design was used for studying the effect of combining broccoli, upcycled brewer's spent grain (BSG) and insect flours from Tenebrio molitor (IF) as alternative sources of protein and micronutrients, in hybrid sausages formulation. The techno-functional properties of the ingredients and the nutritional and textural properties of nine hybrid sausages were analysed. The effect of adding these ingredients (constituting 35% of a turkey-based sausage) on protein, fat, fibre, iron and zinc content, and textural properties (Texture Profile Analysis (TPA) and Warner-Bratzler parameters) were modelled employing linear regression (0.72 &lt; R2 &lt; 1). The "desirability" function was used for multi-response optimisation of the samples for the highest protein content, optimum chewiness and a* value (closeness to red). The analysis of sensory data for the three optimised samples showed no significant differences in juiciness and odour between the hybrid meat sausage with 22% broccoli, 3% BSG, and 10% IF and the commercial Bratwurst sausage elaborated exclusively with animal protein. Colour, appearance, chewiness and pastiness were rated higher than for the reference. The instrumental chewiness highly correlated with sensorial chewiness (R2 = 0.98). Thus, a strategy introducing less refined and more sustainable sources of protein and micronutrients was successfully employed to model and statistically optimise a meat product formulation with reduced animal protein content.

Modelling the effects of pecan nut [Carya illinoinensis (Wangenh.) K.Koch], roselle (Hibiscus sabdariffa L.), and salt on the quality characteristics of beef patties

The meat industry has become increasingly interested in developing products containing new ingredients oriented to consumers’ health. Health benefits are gained from frequent consumption of pecan nut and roselle, which can therefore be used as ingredients in meat product formulations. However, incorporating novel ingredients or reducing the content of traditional ingredients might affect meat product quality, thus needs to be evaluated and optimised for the development of functional foods. The objective of the present work was to assess how pecan nut (0 to 10%), roselle (0 to 2%), and salt (0 to 2%) affect the physicochemical properties, antioxidant, and sensory characteristics of beef patties, and use response surface methodology to optimise the content of these ingredients in a meat product formulation. Regression models were developed to predict quality properties. All models were significant (p &lt; 0.05) with an R2 &gt; 0.85 and a nonsignificant lack of fit (p &gt; 0.05), thus indicating that these models could adequately predict response variables. The optimised formulation was 7.97% pecan nut, 1.59% roselle, and 1.08% salt. The predicted physicochemical properties were L* = 42.88, a* = 12.29, b* = 8.51, pH = 5.10, and cooking loss = 24.66%; the antioxidant properties were DPPH = 0.53 mg TE/g fp, ABTS = 0.65 mg TE/g fp, and total phenolic content = 0.46 mg GA/g fp; and the sensory properties were flavour = 7.03, tenderness = 6.98, and juiciness = 7.01. Pecan nut and roselle are promising natural ingredients that can be used to prepare low-salt beef patties.

The use of rosae fructus powder in the production of boiled sausages

This scientific article discusses the use of vegetable raw materials for enriching and expanding the range of meat products. Rosae fructus powder was selected as a vegetable raw material. In accordance with the regulatory and technical documentation, recipes of experimental samples of boiled sausages were compiled. Rosae fructus powder was introduced into the formulation of prototypes in the amount of 0,5 %, 1 %, 1,5 %, 2 %, 2,5 % from the mass of raw materials. Physico-chemical and organoleptic research of finished products were carried out, according to the results of which the optimal content of Rosae fructus powder (1.5 %) was selected for the development of a new meat product formulation. The developed product was characterized by a high content of carbohydrates, proteins, moisture and had a low level of fat mass fraction, which indicates a positive effect of the vegetable additive on the functional and consumer properties of finished products.

Lipid–Protein Oxidation and In Vitro Digestibility of Fermented Turkey Sausages as Affected by Lipid Formulation

AbstractThis research investigates the effects of using different lipid formulations (100% beef fat, 85% beef fat+15% olive oil, or 70% beef fat+30% olive oil) in fermented turkey sausages on protein–lipid oxidation, in vitro digestibility, and related quality parameters. The use of olive oil results in decreased fat content, modified fatty acid profile, and increased pH value, acidity, and water activity, besides changes are recorded in instrumental quality and sensory features. Lipid oxidation is higher in samples with 30% olive oil than in the others. Carbonyl content increases depending on oil level and storage time. α‐aminoadipic semialdehyde is only detected in products containing 30% olive oil and their concentrations increased with storage. γ‐glutamic semialdehyde also increases by olive oil inclusion, but decrements are recorded during storage. Increasing olive oil results in increased pepsin digestibility but losses are recorded in both pepsin and trypsin plus α‐chymotrypsin digestion rates during storage.Practical applications: Inclusion of vegetable oils into meat product formulations has been preferred recently to supply healthier products, but in this situation, oxidative deterioration again becomes a considerable problem affecting overall quality. The data obtained from the present work wil contribute to understand the impacts of formulation and processing operations on the formation of oxidation products and change in digestibility, thereby to pioneer further research on this topic.

Pomegranate (Punica granatum L.) Peel Flour as Functional Ingredient for Chorizo: Effect Physicochemical and Sensory Characteristics of Functional Meat Products

Abstract Functional meat products are necessary to improve the health of consumers without detrimental effects on high biological value protein consumption. The incorporation of natural antioxidants and dietary fibre from agro-industrial coproducts is a good alternative to improve the nutritional characteristics of meat products. Pomegranate peel flour was employed as a functional ingredient to replace part of the fat, in a raw meat product like chorizo, determining changes in instrumental colour and texture, sensory acceptation, and neophobia. Pomegranate peel flour presented high content of polyphenols with considerable antioxidant activity, and high content of dietary fibre as well. Fibre retained moisture, decreasing water activity of the chorizos, decreasing pH during storage. Pomegranate peel flour increased the colour tone of the chorizos and decreased colour intensity, with a tough but easy to crumble texture. Sensory acceptation of chorizos with pomegranate peel flour was higher than control, although taste and texture were scored lower than the control sample. Results show that incorporation of pomegranate peel flour decreased Aw and pH, besides increased the samples luminosity and tone. Chorizo with pomegranate peel flour were harder than control. Nonetheless, as a functional ingredient improved health benefits with a positive consumers’ acceptance, non-neophobic, particularly in older consumers (40-50 years old). Pomegranate peel flour is a viable ingredient in the formulation of functional meat products.

The effect of pumpkin powder on the physicochemical, emulsification, and textural properties of beef

This study evaluated the physicochemical, emulsification, and textural properties of beef emulsions prepared with four different levels (0.0%, 0.2%, 0.4%, and 0.6%) of pumpkin powder. Some technological properties of beef emulsions such as emulsion capacity (EC), emulsion stability (ES), pH, apparent viscosity, and emulsion color values were determined. The use of pumpkin powder decreased the cooking loss by 17.38%–21.99% (p < 0.01). The highest EC values were determined in samples including 0.4% pumpkin powder (p < 0.01). The pumpkin powder addition increased the ES values compared to control (p < 0.01). All textural properties of beef emulsions were changed when 0.6% of pumpkin powder was added (p < 0.05). The addition of 0.2% and 0.4% pumpkin powder increased the apparent viscosity, while the apparent viscosity was decreased when 0.6% pumpkin powder was used (p < 0.05). The optimal concentration of pumpkin powder for beef emulsions was determined to be 0.4%. Practical applications This study was conducted to evaluate the physicochemical, emulsification, and textural properties of beef emulsions prepared with four different ratios of pumpkin powder. It is a good source of carotenoids, pectin, minerals, vitamins, and various bioactive molecules, so we speculate that it is probable to use the pumpkin powder for enriching meat and meat product formulations with dietary fiber. In this study pumpkin powder improved the color, EC, ES, textural properties and thus increased the quality of emulsified meat products. Therefore, in the preparation of emulsified meat products, the addition of pumpkin powder is thought to provide many advantages for producers and consumers.

Pleurotus Genus as a Potential Ingredient for Meat Products.

Edible mushrooms are considered an important source of nutritional and bioactive compounds. In this review, the findings of macronutrients, bioactive compounds, antioxidant activity, and antimicrobials against foodborne pathogens of some Pleurotus spp., as well as their potential use as an ingredient in the meat industry are discussed. The results show that Pleurotus spp. are an important source of proteins and amino acids, carbohydrates, minerals, and vitamins. Additionally, the presence of some bioactive components, such as polysaccharides (α-glucans, β-glucans, and so on), proteins/enzymes and peptides (eryngin, pleurostrin, and others) phenolic acids (p-coumaric, chlorogenic, cinnamic, ferulic, gallic, protocatechuic, and others) and flavonoids (chrysin, naringenin, myricetin, quercetin, rutin, or the like) has been demonstrated. Several works evidenced the use of Pleurotus spp. in some meat and meat products (patties, sausages, paste, and suchlike) as a novel ingredient in order to improve their chemical composition and functional health promoting properties, as well as to increase their physicochemical and sensory attributes. In conclusion, the use of Pleurotus is a promissory strategy for the development of natural additives rich in nutritional and bioactive components for meat and meat product formulation.

Study of mesquite grain flour ( Prosopis juliflora Sw. DC ) in hamburger storage

Prosopis juliflora grain is considered a by-product few used in human food. Thus, the objective of this article was to evaluate the use of mesquite grain flour (MGF) in beef hamburgers and assess their physicochemical, antioxidant, and technological properties during 60 days of storage at −18°C. The hamburgers showed high protein content and there was a significant effect (p < .05) between the use of MGF and the storage, analyzed by physicochemical properties. Even though the MGF used in the hamburgers acted as a pro-oxidant in lipid oxidation, they also acted as an antioxidant in the oxidation of the proteins. In the texture profile, the hardness, chewiness, and adhesiveness variables varied according to the percentage of MGF added. The best results were obtained at 30 days with the addition of 2 and 4% of MGF, showing the mesquite grain’s potential to be used as a flour for formulation of meat products. Practical applications The mesquite grain flour has high proteins content and bioactive potential thus shows important application possibilities. The flour can produce a hamburger with technological properties (for example, diameter shrinkage good, hardness, adhesiveness, chewability, elasticity, cohesiveness, stiffness, and resilience), bioactive compounds, and high protein content properties, important characteristics for the food industry. This study shows the potential of MGF, which can be inserted to increase the shelf life of a hamburger.