Hamburgers Research Articles

Beef and plant-based burgers' mastication parameters depend on texture rather than on serving conditions.

Previous studies dealing with plant-based meat analogs confirmed the potential of oral processing methods to identify options for improving those products. Knowing that sensory perception can be influenced by adding condiments, this short communication aimed to investigate the texture and oral processing of four plant-based burger analogs and a beef burger when consumed in portions or as part of model meals with buns and sides. Texture profile analysis indicated that beef burgers and analog E were the toughest. Two analogs (B and S) showed textures close to beef, while one (analog D) displayed significantly lower values for hardness, toughness, cohesiveness, and springiness. The instrumental data was only partly reflected in the mastication parameters. Adaptations in mastication behavior were expected, but differences between the plant-based analogs were smaller than anticipated, although clear differences were observed for consumption time, number of chews and number of swallows. On the whole, mastication patterns concurred within different consumption scenarios (portions, model burgers), and significant correlations with instrumental texture were obtained.

A sensory study on consumer valuation for plant-based meat alternatives: What is liked and disliked the most?

The food sector has witnessed a surge in the production of plant-based meat alternatives that aim to mimic various attributes of traditional animal products. However, overall sensory appreciation remains low. This study employed open-ended questions, preference ranking, and an identification question to analyze sensory drivers and barriers to liking four burger patties, i.e., two plant-based (one referred to as pea protein burger and one referred to as animal-like protein burger), one hybrid meat-mushroom, and one 100 % beef burger. Untrained participants (n = 175) were randomly assigned to blind or informed conditions in a between-subject study. The main objective was to evaluate the impact of providing information about the animal/plant-based protein source/type, and to obtain product descriptors and liking/disliking levels from consumers. Results from the ranking tests for blind and informed treatments showed that the animal-like protein was the most preferred product, followed by the 100 % beef burger. Moreover, in the blind condition, there was no significant difference in preferences between the beef burger and the hybrid and pea protein burgers. In the blind tasting, people preferred the pea protein burger over the hybrid one, contrary to the results of the informed tasting, which implies the existence of affecting factors other than pure hedonistic enjoyment. In the identification question, although consumers correctly identified the beef burger under the blind condition, they still preferred the plant-based 'animal-like' burger.

Raspberry Extract as a Strategy to Improve the Oxidative Stability of Pork Burgers Enriched with Omega-3 Fatty Acids.

Hydrogelled emulsions (HEs) of linseed oil and pea protein (PP) were produced with four levels (0, 5, 7.5, and 10%) of raspberry extract obtained by a green extraction technique (microwave hydrodiffusion and gravity-MHG). HEs were applied in burgers to replace 50% of pork backfat content. The products' technological, nutritional, oxidative, microbiological, and sensory properties were evaluated. Besides reducing the fat level by approximately 43%, the reformulation reduced the n-6/n-3 PUFA ratio to healthy levels, decreased the diameter reduction by 30%, and increased the cooking yield by 11%. Including 7.5 and 10% of raspberry extract in the HEs decreased the oxidative defects caused by the enrichment of the burgers with omega-3 fatty acids. In addition, the raspberry extract did not cause alterations in the mesophilic aerobic count and the burgers' sensory profile.

Antioxidant and Sensory Properties of Raw and Cooked Pork Meat Burgers Formulated with Extract from Non-Compliant Green Coffee Beans.

The effects of polyphenol-rich extract obtained from non-compliant defatted green coffee beans (dGCBs) on physicochemical and antioxidant properties, as well as on the sensory profile of vacuum-packed pork burgers stored at 4 °C for 14 days and after cooking were assessed. The dGCB extract obtained by means of supercritical water extraction was analyzed for its polyphenol profile, total phenolic content, radical scavenging, and ferric-reducing antioxidant activities (DPPH and FRAP), Fe2+-chelating capacity, and total iron. The most abundant polyphenol component observed in the dGCB extract was chlorogenic acid, and the alkaloid caffeine was also present. This extract showed antioxidant properties. Thereafter, five formulations of pork meat burgers with added NaCl (1%) were prepared; one without the antioxidant (negative control, C) and one with the use of a synthetic antioxidant (0.05% ascorbic acid = positive control, A), while the other three were supplemented with a different amount of dGCB extract (P15 = 0.15%; P30 = 0.30%; P60 = 0.60%). The addition of dGCB extract increased the antioxidant activity of the raw and cooked burgers and reduced the lipid oxidation of the cooked burgers (0.47, 0.21, and 0.20 vs. 1.28 and 0.55 mg MDA eq./Kg, for P15, P30, and P60 vs. C and A, respectively). No negative effects were observed on the meat's color parameters and its stability during refrigerated storage and after cooking, nor on sensory attributes (color and aroma) for the lowest concentration of coffee extract. The results obtained indicate that 0.15% dGCB extract is a promising alternative to commercial synthetic antioxidants to improve the quality of refrigerated pork burgers.

Contamination of markets meat with E.coli in Kut city

The study was done to assess the level of markets meat contamination with E.coli, 60 meat samples (20 beef, 20 beef burger and 20 chicken meat) were collected from local markets in Kut city (Iraq) during the period from June up to October 2013. The isolation rate of E.coli in the three types of meat samples were twenty –seven (45%) : thirteen (65%) beef burger , nine (45%)beef and five (25%)chicken meat, There was statistically significant difference (P< 0.0 5) in prevalence of E.coli between the three types of meat. The median counts of E.coli was 1.6x106 CFU/g in beef,5.9x105CFU/g in beef burger and 2.4x103CFU/g in chicken meat. There was statistically significant difference (P< 0.0 5) in E.coli counts between the three types of meat. The median counts of aerobic plate count (APC) in Beef burger, Beef and chicken meat are 3.4x106 CFU/g, 3.1x106 CFU/g2.1x106 CFU/g, respectively. The results of Statistical analysis showed no significant differences(P>0.05) in (APC)count between the three types of meat The results of this study showed that meat is a significant source for foodborn disease that concerns the public health in Kut city.

Brewer’s Spent Grain Used in Fiber-Enriched Burgers—Influence of Sustainability Information on Consumer Responses

Brewer’s spent grain (BSG) is the main brewery by-product, whose main use is animal feed but its incorporation into food can improve nutritional quality and sustainability. However, consumers base food preferences on packaging cues that assign meaning to food products. Furthermore, sustainability communication in food is poorly studied. Therefore, the objective of this work was to study the effect of communicating BSG enrichment in beef burgers on consumer responses. Three burger brands were considered and three labels were designed that included information about the addition of fiber. A total of 276 Uruguayans completed an online survey to measure their purchase intention. The way participants were informed about fiber addition did not influence their responses and the brand was the only factor that affected the results. Cluster analysis was applied, identifying four clusters. The brand was always the only significant variable and two of the clusters were highly interested in purchasing the fiber-enriched burgers. The results suggest consumers are interested in the inclusion of BSG in their products and expect information on the origin of the ingredient but not deep communication about the concept of ‘by-products.’

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.

Comparison of in vitro digestibility and DIAAR between vegan and meat burgers before and after grilling

Plant-based meat alternatives of high quality and digestibility could be a way to reduce meat consumption and, consequently, the environmental impact. However, little is known about their nutritional characteristics and digestion behaviour. Therefore, in the present study, the protein quality of beef burgers, known as excellent source of protein, was compared with the protein quality of two highly transformed veggie burgers, based on soy or pea-faba proteins, respectively. The different burgers were digested according to the INFOGEST in vitro digestion protocol. After digestion, total protein digestibility was determined, either based on total nitrogen (Kjeldahl) analysis, or after acid hydrolysis based on total amino groups (o-phthalaldehyde method) or total amino acids (TAA; by HPLC). The digestibility of individual amino acids was also determined, and the digestible indispensable amino acid score (DIAAS) was calculated based on in vitro digestibility. The impact of texturising and grilling on in vitro protein digestibility and the digestible indispensable amino acid ratio (DIAAR) was evaluated at the level of the ingredients and the finished products. As expected, the grilled beef burger had the highest in vitro DIAAS values (Leu 124 %), and grilled soy protein-based burger reached in vitro DIAAS values that could be rated as good (soy burger, SAA 94 %) protein source, according to the Food and Agriculture Organization. The texturing process did not significantly affect the total protein digestibility of the ingredients. However, grilling led to a decrease in digestibility and DIAAR of the pea-faba burger (P < 0.05), which was not observed in the soy burger, but led to an increase in DIAAR in the beef burger (P < 0.005).

Fitness of Some Meat Products for Human Consumption in Relation to Their Physico-Chemical and Bacteriological Quality in the Egyptian Market

Physico-chemical and microbiological quality of meat products are the main acceptability issue to the consumers. So, the current study aimed to determine the acceptability and fitness of four restructured meat products for human consumption based on their sensory, keeping quality and bacteriological quality trough examination of one-hundred and sixty random samples of minced meat, sausage, beef burger and frankfurter (40 of each), which were collected from different supermarkets located in Menoufia governorate, Egypt, and were examined according to standard guidelines. Results revealed that the examined burger and frankfurter samples revealed higher acceptability scores than those of minced meat and sausage samples. In addition, although it revealed lower pH values, minced meat samples had the lowest keeping quality with significant higher TVN and TBA values than the recorded results of the other examined samples. Moreover, the bacteriological examinations revealed detection of Salmonella and E. coli were detected in 20% and 25%; 17.5% and 20%; 12.5% and 12.5%; 5.0% and 7.5% for the examined minced meat, sausage, burger and frankfurter samples, respectively. In addition, S. aureus was counted (CFU/g) in the examined samples with mean values of 1.98×103, 9.64×102, 5.03×102 and 2.16×102 CFU/g for the same examined samples, respectively. Furthermore, minced meat was the most contaminated samples with Pseudomonas and Aeromonas spp., where P. fluorescens and A. sorbia were the most isolated strains in the examined samples. Meat and meat product safety and acceptability are of a major concern as commercial foods. Minced meat showed lower acceptability levels than the other examined samples, with higher contamination levels. So, monitoring of the chemical and bacteriological quality of restructured meat products is significantly helping in its improvement.

Fennel (Foeniculum vulgare) Extracts as Potential Antioxidants in Beef Burgers

Fennel (<i>Foeniculum vulgare</i>) Extracts as Potential Antioxidants in Beef Burgers

Modified, innovative method for detection of adulteration of meat pro­ducts with meat of other species

The aim of this study was to detect illegal adulteration of beef meat products with meat from other species. Samples (n=120) of industrial and handmade beef products were randomly collected from retail outlets in Assiut city, Egypt: raw beef burger, oriental beef sausage, beef kofta, and beef luncheon (30 samples each). Samples were analysed using agar gel immunodiffusion (AGID) and modified AGID (MAGID) assays. Results showed that 17.5% of examined products were adulterated with chicken meat. MAGID detected that 14.1% of samples were adulterated with donkey meat, whereas all AGID results were negative. Human tissue was detected in 8.3% (AGID) and 10% (MAGID) of examined samples. Histological examination was then used to detect foreign tissue, and all categories of products were found to be adulterated, and some of them - contaminated with human blood cells. Polymerase chain reaction analysis confirmed that MAGID was more accurate and sensitive than AGID, especially for false negative AGID results. Consumers are advised not to consume too much of the studied meat products to avoid exposure to adulterated or contaminated products that might constitute a health hazard.

Irradiation impact on biological activities of Anthraquinone pigment produced from Talaromyces purpureogenus and its evaluation, characterization and application in beef burger as natural preservative

BackgroundThe demand for natural coloring and preservative agents in food industry is increasing day by day as a result of awareness of the negative health effects of synthetic color preservatives. Consumers want foods with less processing, a longer shelf life, and clear labels that list only natural ingredients and food additives with familiar names that promote good health. In order to meet consumer demands and regain consumers' confidence in the safety of food products, the food industry was compelled to search for natural alternatives with strong antibacterial and antioxidant properties. Therefore, the objective of this study was to produce a microbial pigment that not only serve as food coloring agents but also provide health advantages owing to their bioactivities. Additionally, the potential use of anthraquinone pigment (AQP) as a natural food preservative compared to gamma irradiation was also examined to extend the shelf life of the beef burger and improve its hygienic quality.ResultsThis study used Talaromyces purpureogenus AUMC2603 to produce the red natural pigment, which was identified as an anthraquinone pigment (AQP). According to the results, gamma (γ) radiation had no significant effect on AQP's antibacterial properties. However, it has a negative, considerable effect on antioxidant activity, where a large dose of γ-ray may change the antioxidant components and lessen the AQP's capacity to scavenge free radicals. Additionally, the γ ray-treated AQP had a strong cytotoxic activity in relation to a high γ-ray dose. As a result, it is suggested that AQP-containing foods should not be irradiated. The extracted AQP was applied as a food additive to improve the quality and increase the shelf life of beef burgers. Significant antibacterial and antioxidant action has been shown at 2% (w/v) AQP. The findings demonstrated that the treatment of beef burger with AQP decreased the initial total bacterial count and psychrophilic bacteria and extended the shelf-life of beef burger in comparison to the control (beef burger with no addition of AQP, butylated hydroxytoluene (BHT) or gamma radiation treatment). On the other hand, there was no substantial difference in the overall amount of mold and yeast or coliform at zero time. According to sensory characteristics, beef burgers had a shelf life of 6 days for controls and 9, 12, and 15 days for AQP-treated samples at 0.5, 1 and 2%, respectively, compared to γ- irradiated samples, 9 and 21 days, at 3 and 5 Kilo Gray (KGy), respectively.ConclusionsThis research provides a natural red pigment from Talaromyces purpureogenus with potent biological activities as antimicrobials and antioxidants to be applied as coloring, additive, and preservative agent in the food industry. Also, the tested pigment offers a powerful alternative to gamma irradiation for extending the shelf life of food products.

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.

Clarithromycin-, and metronidazole-resistant Helicobacter pylori isolated from raw and ready-to-eat meat in Mansoura, Egypt

Helicobacter pylori (H. pylori), classified as a class-I carcinogen, is one of the leading medical pathogens of global concern associated mainly with the development of gastric adenocarcinomas and gastric mucosa-associated lymphoid tissue lymphomas; nevertheless, its prevalence in food especially meat and meat products is not fully covered. Additionally, the resistance of H. pylori towards clarithromycin is increasing worldwide and consider the leading cause of H. pylori treatment failure. Thus, the present study was designed to determine the prevalence, molecular characterization, and antimicrobial resistance profiles of clarithromycin-, and metronidazole-resistant H. pylori isolated from raw and ready-to-eat meat samples retailed in Mansoura city, Egypt. Among the 250 samples tested, H. pylori were molecularly confirmed in 40.8 % (49/120) of raw meat products and in 29.2 % (38/130) of ready-to-eat meat products. Precisely, 53.3 % (32/60), 56.7 % (17/30), 40 % (8/20), 55 % (11/20), 60 % (12/20), 13.3 % (4/30), and 15 % (3/20) of raw ground beef, beef burger, beef burger sandwiches, beef shawarma sandwiches, beef kofta sandwiches, beef luncheon, and beef sausage sandwiches, respectively were positive for H. pylori. Of the 204 biochemically-identified H. pylori isolates, 53.9 % (110/204) were molecularly confirmed by PCR through the detection of glmM, cagA, or vacA genes, which were detected at an incidence of 95.5 % (105/110), 77.3 % (85/110), and 20.9 % (23/110) among the isolates, respectively. The antimicrobial sensitivity testing revealed that all of the 110 (100 %) molecularly-confirmed H. pylori isolates were multidrug-resistant (MDR; resistant to four or more antibiotics). Interestingly, 100 % and 61.8 % of H. pylori isolated from raw and ready-to-eat meat were resistant to metronidazole and clarithromycin, respectively which consider alarming results as metronidazole and clarithromycin are the mainstay antibiotics in the treatment of H. pylori infections. Additionally, 94.5 %, 94.5 %, 24.5 %, 23.6 %, and 13.6 % of isolates were resistant to vancomycin, sulphamethoxazole-trimethoprim, imipenem, levofloxacin, and nitrofurantoin, respectively. The widespread contamination of examined raw and ready-to-eat meat product samples with MDR H. pylori isolates could constitute a tremendous public health hazard. Further studies concerning the prevalence and possible methods of elimination of H. pylori in different food categories distributed in the various provinces in Egypt as well as in other countries is required for a better understanding the H. pylori as an emerging foodborne pathogen.

Are all ultra‐processed foods created equal?

Are all ultra‐processed foods created equal?

Knowledge, attitudes and practices of food handlers in restaurants that serve undercooked burgers in Hong Kong: A mixed methods study

“Gourmet-style” burger restaurants have become increasingly popular in Hong Kong in recent years. These restaurants' practice of undercooking beef patties for desired juiciness may result in foodborne illness. This study examined food handlers' knowledge, attitudes, and practices regarding beef burger preparation at food premises using a two-phase mixed methods approach. The Health Belief Model (HBM) was applied to examine food handlers' perceptions of risk, severity, barriers, and benefits associated with cooking burgers thoroughly. The telephone survey (n = 1025) showed that higher-priced beef burger restaurants were more likely to serve undercooked burgers (p < 0.00001). Face-to-face interviews and observations of restaurants that served undercooked burgers (n = 24) found that most food handlers were unfamiliar with the safe internal temperature-time combinations and did not use a thermometer to verify doneness. Around 17% of the reportedly well done burgers were undercooked, posing an uninformed risk to consumers who ate undercooked burgers without being told beforehand. The HBM analysis revealed that food handlers were not keen on cooking burger thoroughly. Despite the lack of knowledge (e.g., not knowing the risk of eating undercooked minced meat) and high-risk practices (e.g., thawing frozen meat at room temperature) found among some food handlers, they were confident in their ability to properly prepare food. This study suggests that efforts should be made to promote safe food handling practices and stress the importance of using thermometers for food handlers.

Consumers’ attitudes towards alternatives to conventional meat products: Expectations about taste and satisfaction, and the role of disgust

The livestock sector has environmental, health, and animal welfare impacts. This UK-based, quantitative study aimed to elucidate consumers' valuation of alternatives to conventional meat products. In an online study, 151 meat eaters and 44 non-meat eaters were shown pictures of meat, dairy, and bakery products, including beef burger, cheese sandwich and blueberry muffin. Each product was evaluated with three different labels (e.g., ‘conventional’, ‘plant-based’ and ‘cultured’ for beef burger). Participants rated expected taste pleasantness, fullness, satisfaction, healthiness, disgust and willingness-to-pay for each product/label combination. The results obtained demonstrate that alternatives to conventional meat products overall are acceptable to both meat and non-meat eaters. Although meat eaters' expected plant-based meat alternatives to be less satisfying, due to lower expected taste pleasantness and fillingness (Cohen's d = 0.14 to 0.63), they perceived the plant-based alternatives to be more healthy (d ≥ 1.18). Cultured meat products were perceived by meat eaters to be equally or more healthy, but more disgusting (d ≥ 0.41), than conventional meat products. These results suggest there is an opportunity to promote (motivate) acceptance of alternatives to conventional meat products based on their perceived healthiness, to at least partly balance reduced expected taste pleasantness and other negative attributes (i.e., barriers).

Microencapsulated phenolic-rich extract from juice processing grape pomace (Vitis labrusca. Isabella Var): Effects on oxidative stability of raw and pre-cooked bovine burger

Grape processing generates residues rich in bioactive compounds with potential application in the meat industry. However, these substances are unstable and needs to be treated to allow their action during the processing and storage of meat products. In this sense, a phenolic-rich extract from grape pomace was microencapsulated and evaluated for its potential to inhibit the oxidative process in raw and precooked beef burgers during cold storage. Three hamburger formulations containing lyophilized extract (LEB), microencapsulated extract (MEB) and synthetic antioxidant sodium erythorbate (SEB) were prepared, pre-cooked, and evaluated for lipid and protein oxidation. The microencapsulation, with 95.0% efficiency, provided a material with a crystalline structure, rich in phenolics and with high antioxidant potential, showing 377.4 ± 0.01, 1768.1 ± 0.07 and 1185.0 ± 0.20 μmol TEAC.100 g−1 for DPPH, ABTS and FRAP, respectively. Lower values of malonaldehyde were found in LEB and MEB (2.9 ± 0.3 and 1.4 ± 0.5 mg MDA.kg−1, respectively) at the end of storage, with emphasis on for the hamburgers that received the microencapsulated extract. Similar behavior was observed for the analysis of carbonyl compounds, with values of 11.1 ± 1.1, 8.7 ± 1.4 and 6.8 ± 1.0 nM carbonyl.mg−1 in SEB, LEB and MEB, respectively. Thus, the freeze-dried and microencapsulated grape extracts showed superior results when compared to the synthetic antioxidant, increasing the oxidative stability of hamburgers, and avoiding significant color changes during the cold storage. The results indicate the high potential of the microencapsulated material to be used as a natural antioxidant in the meat industry.

Hydrogelled emulsion from linseed oil and pea protein as a strategy to produce healthier pork burgers with high technological and sensory quality

Hydrogelled emulsions (HEs) produced with linseed oil and different levels of pea protein (PP) (0, 5, 10, 15, and 20%) were used to replace 50% of animal fat in burgers. The effect of this lipid reformulation on the nutritional, technological, oxidative, microbiological, and sensory quality of the burgers was evaluated during their refrigerated storage (4 °C for 12 days). The reformulated burgers displayed a reduction of >40% in fat and an increase of up to 10% in protein content. Lipid reformulation also increased the PUFA/SFA ratio and reduced the n-6/n-3 PUFAs ratio and the atherogenicity and thrombogenicity indices of the lipid fraction of the burgers. Including 5 and 10% of PP in the HEs made it possible to obtain burgers of high technological quality and with a sensory profile similar to full-fat products. PP was also efficient in reducing the increase in the lipid oxidation caused by the enrichment with n-3 PUFAs.

The Potential of Using Bisr Date Powder as a Novel Ingredient in Beef Burgers: The Effect on Chemical Composition, Cooking Properties, Microbial Analysis, and Organoleptic Properties

Overproduction of date fruits with limited industrial utilization leads to huge waste and losses, especially in bisr (the first stage of date maturity). Therefore, this study aimed to investigate the potential of using bisr date powder (BDP), which is rich in dietary fiber, flavonoids, and phenolic and antioxidant compounds, as a replacement for breadcrumbs in the beef burgers. The beef burger samples were produced by replacing breadcrumb powder with different concentration levels of BDP (0.0, 25, 50, 75, and 100%). All the samples were evaluated for their quality characteristics, including chemical composition, cooking properties, texture profile, organoleptic characteristics, and microbial profile. The results revealed that the gradual replacement of breadcrumbs with BDP in beef burgers significantly decreased moisture, protein, and lipid contents and significantly increased ash and carbohydrate contents compared to the control. The substitution of breadcrumbs with BDP at 50, 75, and 100% significantly decreased the cooking yield and increased the cooking loss and shrinking percentage of a beef burger. On the other hand, the textural profile of all beef burger samples showed a significant decrease in burgers’ hardness, gumminess, and chewiness with increasing substitution levels of breadcrumbs by BDP compared to the control. However, the treatment containing 25% BDP was more resilient than the control. In addition, the replacement of breadcrumbs with BDP up to 100% did not significantly affect the organoleptic properties of beef burger products compared to the control. Moreover, the microbiological analysis revealed that all beef burger treatments were safe with acceptable levels of bacterial load according to the Council of the European Communities’ standard specifications. In conclusion, there is a possibility of using BDP as a promising natural replacer of breadcrumbs to produce beef burgers without deteriorating the quality profile and safety of the product.