Production Of Patties Research Articles

Partial incorporation of black jelly mushroom (Auricularia polytricha) as a plant‐based ingredient in the production of hybrid patties using meat from different species

SummaryThe impact of meat replacement with black jelly mushrooms as a means to produce hybrid patties using meat from different species (chicken‐MCP, beef‐MBP, mutton‐MMP and buffalo‐MBOP) was investigated. For this purpose, 50% of the meat was replaced with black jelly mushrooms. A patty with 100% mushroom (CMP) was observed as a control. Proximate composition, water holding capacity (WHC), cooking yield, shrinkage, pH, gel strength, colour, texture, microstructure and sensory acceptance of the patties were analysed. MBP had the highest WHC (88.51%) and gel strength (24.89 N) compared to other patties (P < 0.05). MBP exhibited a less compact and dense structure compared to other patties. Simultaneously, it is characterised as the least in hardness but the highest in chewiness and cohesiveness. The sensory evaluation highlights MBP as the most preferred, particularly for texture. In conclusion, black jelly mushrooms are suitable to be mixed with beef to produce alternative patties.

Mitigation of polycyclic aromatic hydrocarbons (PAHs) in roasted beef patties by cold plasma treatment and products quality evaluation

The cold plasma (CP) technique was applied to alleviate the contamination of polycyclic aromatic hydrocarbon (PAH) in this investigation. Two different CP treatments methods were implemented in the production of beef patties, to investigate their inhibition and degradation capacity on PAHs. With 5 different cooking oils and fats addition, the inhibition mechanism of in-package cold plasma (ICP) pretreatment was explored from the aspect of raw patties fatty acids composition variation. The results of principal component analysis showed that the first two principal components accounted for more than 80 % of the total variation in the original data, indicating that the content of saturated fatty acids was significantly positively correlated with the formation of PAHs. ICP pretreatment inhibited the formation of PAHs by changing the composition of fatty acids, which showed that the total amount of polyunsaturated fatty acids decreased and the total amount of monounsaturated fatty acids increased. Sensory discrimination tests demonstrated there were discernable differences between 2 CP treated samples and the controls, utilization of the ICP pretreatment in meat products processing was expected to achieve satisfying eating quality. In conclusion, CP treatment degraded PAHs through stepwise ring-opening oxidation in 2 reported pathways, the toxicity of PAHs contaminated products was alleviated after CP treatment.

Coffee Silverskin as a Fat Replacer in Chicken Patty Formulation and Its Effect on Physicochemical, Textural, and Sensory Properties

Coffee silverskin (CSS) is a by-product released as waste after roasting coffee beans. This by-product can be used as a functional food ingredient as it contains many valuable compounds such as fibers, sugars, phenolic acids, carotenoids, and flavonoids. In this research, the effects of the partial substitution of animal fat with CSS on physicochemical, textural, and sensory properties in chicken patty production were investigated. For this purpose, four different groups of chicken patties were produced in which animal fat was replaced with CSS at different rates (control: 12% fat, SS1: 10% fat + 2% silverskin, SS2: 8% fat + 4% silverskin, SS3: 6% fat + 6% silverskin). The substitution of animal fat with CSS resulted in decreases in pH, moisture content, water activity, and color values while increasing TBARS (Thiobarbituric acid-reactive substances) and moisture retention. The cooking process also significantly affected the physicochemical properties (p < 0.01). Textural parameters, apart from adhesiveness, were affected by the replacement of animal fat with CSS. While hardness increased compared to the control, resilience, and springiness decreased. On the other hand, cohesiveness was similar in control and SS1 but decreased in other ratios. The use of CSS affected all sensory characteristics, and the sensory evaluation scores closest to the control were determined in the group that used 2% CSS instead of animal fat.

From Waste to Consumption: Tomato Peel Flour in Hamburger Patty Production.

Tomato is a widely cultivated crop and its processing produces large quantities of wastes, such as pulp, seed, and peel. In recent years, the valorization of these wastes in the production of high-value-added food products has gained popularity in achieving environmental sustainability and zero waste. From this viewpoint, dried tomato peel (DTP-1%, 2%, 3%, 4%) flour was included in hamburger formulations. In patty samples, ash, carbohydrate, and dietary fiber amounts were increased due to the high fiber content of DTP flour, while moisture and fat percentages decreased with increasing amounts of DTP flour (p < 0.05). The inclusion of DTP flour retarded lipid oxidation during cooking (p < 0.05). The significantly highest cooking yield was calculated in samples including 4% DTP flour. In parallel, water-holding capacity, moisture, and fat retention values increased with increasing levels of DTP flour (p < 0.05). The enrichment of patties with DTP flour resulted in hard texture, less gumminess, and a darker, more reddish and yellowish color (p < 0.05). Hamburger samples containing 1% or 2% DTP flour were graded with closer scores in the sensory panel as compared to the control (0% DTP). Overall, our findings demonstrated that DTP flour up to 2% could be used to improve the nutritional and technological properties of patty samples.

Evaluation of the Use of Vacuum-Dehydrated Minced Meat in Beef Patty Production

This study aimed to determine the usage potential of vacuum-dehydrated ground beef in beef patty production. First, the fresh ground beef was dehydrated in vacuum dryers at 25, 35, and 45 °C for dehydration kinetics and color change. Then, the vacuum-dehydrated ground beef was rehydrated, and three different beef patties were separately produced using fresh ground beef, the rehydrated ground beef, and a mixture of the two (1:1). According to the results, the dehydration significantly decreased the L*, a*, and b* values of ground beef; however, after rehydration, the L* and b* values were not significantly different from the control values. The cooking loss for beef patties produced with rehydrated ground beef was higher than the control. However, there was no significant difference in the sensory of the beef patties among the treatments. In conclusion, there is potential for using vacuum-dehydrated ground beef in beef patty production.

Substituting red meat with insects in burgers: Estimating the public health impact using risk-benefit assessment

In Western societies, reducing red meat consumption gained prominence due to health, environmental, and animal welfare considerations. We estimated the public health impact of substituting beef with house cricket (Acheta domesticus) in European diets (Denmark, France, and Greece) using the risk-benefit assessment (RBA) methodology, building upon the EFSA-funded NovRBA project. The overall health impact of substituting beef patties with insect powder-containing patties was found to be impacted by the amount of cricket powder incorporated in the patties. While using high amounts of cricket powder in meat substitutes may be safe, it does not inherently offer a healthier dietary option compared to beef. Adjustment of cricket powder levels is needed to yield a positive overall health impact. The main driver of the outcome is sodium, naturally present in substantial amounts in crickets. Moreover, the way that cricket powder is hydrated before being used for the production of patties (ratio of powder to water), influences the results. Our study highlighted that any consideration for dietary substitution should be multidimensional, considering nutritional, microbiological and toxicological aspects, and that the design of new food products in the framework of dietary shifts should consider both health risks and benefits associated with the food.

The Effects of Polod (Arenga undulatifolia) Powder towards Physicochemical Properties and Sensory Attributes of Chicken Patties

Meat products have high biological value protein and essential nutrients needed for human sustenance, but it is deficient in complex carbohydrates like dietary fibre. Thus, various strategies have been explored to increase the dietary fibre content in meat products because plants are potentially rich sources of dietary fibres and bioactive compounds. Arenga undulatifolia, commonly known as polod, is a member of the family Arecaceace and grows natively in Borneo. This study examined how incorporating polod powder produced from the stem pith of Arenga undulatifolia affects nutritional, physicochemical, and sensory aspects of chicken patties. The polod powder showed comparable functional properties to other plant powders. The chicken patties were formulated as control samples F0 (0% polod powder), F1 (2% polod powder), F2 (4% polod powder), F3 (6% polod powder). Adding 4% polod powder significantly increased (p &gt; 0.05) the patty’s protein, ash, lipid, crude fibre, dietary fibre, and energy contents. Increasing the level of polod powder considerably lowered the moisture content (p &lt; 0.05). The chewiness of the patties decreased significantly (p &lt; 0.05) at 4% and 6% polod powder levels with no significant changes in other textural parameters (p &gt; 0.05). Compared to the control sample (F0), the chicken patties with polod powder showed greater cooking yield and lower cooking loss. Compared to other formulations, F1 was most liked by sensory panellists. In conclusion, polod powder is potentially useful as a functional ingredient in the production of chicken patties.

Effects of animal fat replacement with almond flour on quality parameters of beef patties.

Almond is rich in vitamins, minerals, and dietary fiber and contains high fat and protein. For this reason, almond flour can be used as an additive in the production of various foods to increase nutritional value, improve texture and flavor, and produce healthier products. The purpose of this study is to determine the availability of almond flour as an animal fat replacer in the production of beef patties. For this purpose, beef patties were produced in five different formulations containing animal fat and/or almond flour, and pH, moisture content, color, and TBARS values were detected in both raw and cooked samples. In addition, cooking yield and shrinkage were calculated and fatty acid composition, texture profile, and sensory analyses were performed on cooked samples. Replacing animal fat with almond flour increased pH in raw and cooked beef patties but decreased moisture content, b* value, and TBARS in cooked samples compared to the control. While cooking yield increased in beef patties containing almond flour, shrinkage decreased. In addition, the cooking process caused decreases in L*, a*, and b* values. Using almond flour in beef patties decreased the SFAs and increased the amounts of oleic and linoleic acids. Hardness, cohesiveness, resilience, and chewiness were significantly affected by the use of almond flour (p < .01), and higher hardness and chewiness, and lower cohesiveness and resilience were determined in the samples containing almond flour compared to the control. On the other hand, the use of almond flour instead of animal fat in beef patties did not have a significant effect on the determined sensory properties (p > .05).

Oxidative Effects of Raw Chickpea in Reformulated Pork Patties: Level of Chickpea, Temperature, and Use of Selected Natural Antioxidants

Raw pulses as extenders in meat preparations result in oxidative processes. The oxidative effects of using a raw chickpea paste (CP; 1/2; chickpea/water) in pork patties were evaluated. In a first experiment, patties were prepared with increasing levels of CP (0 to 25%); in a second experiment, patties with CP (25%) and without CP (controls) were kept at 4 °C or 22 °C for 18 h before patty production; in a third experiment, chitosan, garlic, and cumin (from 0.5 to 2%) were added in patties with CP (25%) and controls, and their antioxidant effects were evaluated. Patties were analysed for pH, colour, and thiobarbituric acid reactive substances (TBARS) on days 1, 3, and 7 of refrigerated aerobic storage. Discoloration on day 1 and TBARS levels on days 1 to 7 of storage increased with the CP used. Higher batter temperature after mixing did not activate oxidative processes in the CP patties. Garlic showed pro-oxidant effects in controls and no effects in the CP patties. Chitosan and cumin did not reduce CP patties oxidation on the first day of storage, but they controlled oxidation during subsequent storage. More research is needed to prevent oxidation caused by using raw chickpeas in meat preparations.

Commercial Production of Fish Squash Patties Utilizing Local Milkfish (Bangus)

Bulacan, Philippines is blessed with rich common assets in light of its bounteous items like fish. A portion of these fish are accessible the entire year, and from among the fishes, Bangus or Chanos-Chanos has the largest supply. When there is so much supply, these fish end up less expensive, and an oversupply sometimes results in a significant loss to the fisher folks, particularly in Hagonoy, which is home to around 1,423 fishpond administrators and 55 enrolled consignations. Product development of Milkfish was assumed to be a solution to fisherfolk, fishpond administrators and SME's. A response to the challenge of product innovation, the commercial production of Fish Squash Patties Utilizing Local Milkfish (Bangus), was considered. The fisher folks, fishpond administrators and SME's within the town of Hagonoy in the province of Bulacan, Philippines were the respondents of this study. The product was tested by the DOST (Department of Science and Technology) using the Sensory Evaluation and Microbiological Analysis. After which, the researchers conducted a taste test and administered questionnaires which included acceptability of the following: appearance, aroma, taste and texture. There are assortments of patties these days like beef patties, pork patties, chicken patties and other delicious fixings that effectively grab the customers' eye. The researchers build up the item so the buyer can appreciate the essence of Fish (Chanos) and Squash (Kalabasa) Patties. It gives another unmistakable flavour and for its dietary benefit. The item proposition is Fish (Chanos) and Squash (Kalabasa) patties. The blend of Fish (Chanos) and Squash (Kalabasa) is another idea that the researcher seeks due to its stimulating advantages and extraordinary flavour combinations. The ingredients used in the preparation of Fish Squash Patties are flaked Bangus, ground squash, refined salt, phosphate, chilled water, TVP powder, carrageenan, isolate, chilled water, refined sugar, MSG, baking powder, garlic chopped, BF blend, black pepper, meat enhancer, onion chopped, hamburger seasoning, milk, Eggs, and bread crumbs. The process used in the preparation was mixing of all ingredients, forming into a patty and refrigerate for 20 minutes, simmering and packaging. The tested sample of Fish Squash Patties under Aerobic plate count (Less than 104 cfus/g pieces), Coliform count (Less than 102 cfus/g sample), yeast and moulds count (Less than ten cfus/g sample), Escherichia coli count (Less than 10 cfus/g sample), and salmonella determination (adverse) had passed all the parameters of the microbiological quality. The researchers have used patters in which it may not trigger any positive sign of bacteria and another microorganism. It was then made by strictly sanitizing all utensils and raw materials. The level of acceptability on the sensory quality of Fish-Squash Patties based on evaluation of one hundred (100) respondents on the Fish-Squash Patties: Appearance with the weighted mean of 4.36 was accepted, aroma with the weighted mean of 4.7 was accepted, Taste with the weighted mean of 4.71 was very acceptable. The total weighted mean from the level of acceptability of all respondents was 4.6226 and interpreted as very acceptable. The researcher's production of patties has made the Fish-Squash Patties safe of consumption since it PASSED the microbiological analysis conducted at DOST Laboratory BulSU Main Campus, City of Malolos Bulacan in compliance with the BFAD standards. The Fish Squash patties, as per asses of respondents, are both acceptable in terms of sensory quality such as appearance, aroma, Taste and texture. For the development of this product, the researchers recommend other ideas and factors for improving the study as well as a foundation for new or future researches. The respondents recommend that celery be added in the mixture to enhance the developed product's aroma and flavor. Subsequent microbiological analyses of sample may be conducted to monitor microbiological quality of samples preferably within 12 months' period to comply with the standards set by the Department of Health. Succeeding evaluation on a more diverse population to produce patties with different flavours like spicy, sweet, etc. It is also recommended to make the packaging environmentally friendly and to have several packaging staff.

Production of Chicken Patties Supplemented with Cantaloupe By-Products: Impact on the Quality, Storage Stability, and Antioxidant Activity.

This study investigated the effect of supplementation with cantaloupe peel (CP) and seeds (CS) (3, 6, 9, and 12%) powder on the quality and antioxidant activity of raw and cooked chicken patties during storage (-20°C/3 months). The addition of CP and CS powder increased protein, fat, ash, and fiber values of chicken patties compared with control, while carbohydrate, pH, and TBA were decreased at zero time and after 3 months of storage. The WHC, cooking yield, fat retention, and moisture retention were increased by increasing CP and CS powder addition ratios, while cooking loss and shrinkage were decreased. Also, CP and CS powder improved antioxidant activity, microbiological quality, and overall acceptability of chicken patties. The hardness of raw and cooked chicken patties was decreased with increasing CP and CS addition ratios. It is recommended to use CP and CS powder as functional ingredients in the preparation of functional foods.

Validating a Method to Ensure the Destruction of Salmonella on Product Surfaces During Impingement Cooking

This study investigated the effectiveness of cooking processes that incorporated hydrated surface lethality (HSL) steps for ensuring the reduction of Salmonella on the surfaces of small-dimension meat and poultry products cooked using short-duration, high-temperature impingement oven processes. Whole-muscle chicken tenders (3% fat), beef patties (10% and 30% fat), pork patties (10% and 30% fat), and chicken patties (10% and 20% fat) were surface inoculated with a 5-strain mixture of Salmonella to yield 8 log colony-forming units/g, then cooked in a two-zone impingement oven using either dry heat or steam-humidified HSL processes. The HSL steps used steam injection to control the wet-bulb temperature at either 71.1°C or 82.2°C. Dry-heat cooking processes using a dry-bulb temperature of 204.4°C and no steam-injected HSL steps failed to consistently achieve a 6.5 log reduction of Salmonella on chicken tenders and the low-fat patty products (≤10% fat). In contrast, processes incorporating an HSL step using an 82.2°C wet-bulb temperature in one or both zones resulted in ≥6.5 log reductions of Salmonella for all products. Sufficient reductions were achieved regardless of whether this 82.2°C wet-bulb HSL step was incorporated before or after a dry-cook step. Processes that incorporated an HSL step using a 71.1°C wet-bulb temperature in both zones also resulted in reductions ≥6.5 log for all products. Processes using a 71.1°C wet-bulb HSL step in only one zone delivered ≥ 6.5 log reduction for all of the patty products. However, the one-zone 71.1°C HSL step achieved ≥6.5 log reduction in chicken tenders only if used in the first zone of the two-zone oven. When the 71.1°C HSL step was used in the second zone for chicken tenders after using dry heat in the first zone, the target reduction of 6.5 log was not achieved. This research successfully validated approaches to ensure ≥6.5 log reduction of Salmonella on product surfaces.

Hamburger Köftelerin Oksidatif Stabilitesi Üzerine Farklı Pişirme Teknikleri ve Merkez Sıcaklığı Uygulamalarının Etkisi

Bu çalışma, hamburger köfte üretiminde farklı pişirme teknikleri ve merkez sıcaklığı uygulamalarının hamburger köftelerin oksidatif stabiliteleri üzerine etkilerini araştırmak amacıyla yapılmıştır. Bu amaçla 4 farklı pişirme tekniği (haşlama, fırınlama, ızgara ve mikrodalga) ve 2 farklı merkez sıcaklığı (72°C ve 78°C) kullanılmıştır. Mikrodalga pişirme tekniği en yüksek pişirme kaybı değerlerine neden olmuştur. 78°C merkez sıcaklığı uygulanan örneklerde 72°C merkez sıcaklığına kadar üretilenlere oranla daha yüksek pişirme kaybı değerleri belirlenmiştir. Mikrodalga uygulanan örneklerde daha düşük pH değerleri elde edilmiştir. Haşlama tekniği diğer uygulamalara oranla L* ve a* değerlerini artırırken, b* değerlerini düşürmüştür. Depolama ile birlikte örneklerde a* değerleri azalırken, b* ve HUE açısı değerleri artış göstermiştir. Mikrodalga ve haşlama teknikleri ile pişirilen örneklerde daha düşük tiyobarbitürik asit reaktif maddeler (TBARS) ve lipit hidroperoksit (LPO) değerleri belirlenmiştir. Farklı merkez sıcaklığı gruplar arasında TBARS değerleri açısından bir farklılık oluşturmazken, 78°C merkez sıcaklığı uygulanan gruplarda daha yüksek LPO değerleri belirlenmiştir. Araştırma sonuçları, hamburger köfte üretiminde mikrodalga veya haşlama tekniklerinin kullanımının daha düşük seviyede oksidatif değişimlerin oluşmasına uygun ortam oluşturduğunu göstermiştir.

Proximate Composition, Thiobarbituric Acid and Sensory Properties of Chicken-Breadfruit Patties with Piper guineense and Monodora myristica Oleoresins

The proximate composition, thiobarbituric acid value (TBA) and sensory properties of Piper guineense and Monodora myristica oleoresin spiced chicken-breadfruit patties at refrigerated storage for four weeks were evaluated. Breadfruit flour replaced 15 % of chicken and two concentrations (0.5 and 1 %) of P. guineense and M. myristica oleoresins were separately incorporated in the production of the patties. Moisture, protein and fat content of the patties varied significantly (P≤0.05) from 22.9 - 36.98 %, 11.14 - 18.13 % and 2.49 - 3.66 % respectively. Ash, fibre and carbohydrate ranged from 3.30 - 4.20 %, 0.84 - 4.61 % and 40.89 - 50.06 % respectively. The initial TBA values for the samples varied significantly (P≤0.05) from 2.96 - 3.51 mg maloadehyde/kg with an increase of 13 - 21. 17 - 24, 20 - 27 and 24 - 29 % at week 1, 2, 3 and 4 respectively. P. guineense and M. myristica oleoresins significantly (P≤0.05) reduced oxidative rancidity. Colour, flavour and overall acceptability of the patties decreased significantly (P≤0.05) from moderate likeness to slight dis-likeness. Breadfruit flour, P. guineense and M. myristica oleoresins will be of relevance in the production of an acceptable compositionally balanced chicken-breadfruit patties with less rancidity.

Effect of crude peptide extract from mutton ham on antioxidant properties and quality of mutton patties

This study evaluated the effects of crude peptide extract (CPE) from mutton ham on the lipid and protein oxidation of mutton patties during storage. Color indices, texture, and microbiological and sensory properties were assessed. The results showed that CPE addition significantly reduced thiobarbituric acid-reactive substance levels, carbonyl content, sulfhydryl content loss, and protein cross-linking in mutton patties; moreover, CPE improved their color, texture, and microbiological stability. Sensory evaluation results showed that CPE significantly improved the color, flavor, juiciness, texture, and overall acceptability scores of the patties. Overall, CPE was suitable for the production of mutton patties with good organoleptic qualities. Practical applications In China, mutton patties are one of the most popular fast and convenient meat products. They are, however, prone to quality deterioration during storage. To the best of our knowledge, few studies have explored the effect of CPE from mutton ham on the antioxidant properties and quality of mutton patties. Herein, we report that CPE significantly inhibits the lipid and protein oxidation of mutton patties during storage, thereby improving product quality.

Omega‐3 and Polyunsaturated Fatty Acids‐Enriched Hamburgers Using Sterol‐Based Oleogels

AbstractObesity and cardiovascular diseases are among the most worrying health problems worldwide. Dietary habits can be catalysts for the rise of these health issues in western countries. In this work, a meat product (pork patties) commonly elaborated with a high fraction of saturated fat is reformulated with an oleogel based on linseed oil (rich in polyunsaturated fatty acids). The oleogel is used for the partial replacement of the solid fat fraction present in pork patties (H‐25 for 25% and H‐75 for 75% of replacement). Incorporation of oleogels results in the modification of the fatty acid profile and in the significant decrease of the omega‐6/omega‐3 ratio. Results show that for both degrees of fat substitution, there are no differences between the patties produced with oleogel incorporation and the control, regarding textural parameters such as hardness, cohesiveness, and chewiness. Overall, samples with less amount of oleogel (H‐25) are well classified in the acceptance and preference tests, despite the clear preference among the sensorial panel toward the control samples. These results show the feasibility of introducing oleogels as a fat replacer in the manufacturing process of pork patties, though there is still work to be done regarding some of their sensorial attributes.Practical Applications: The purpose of this work is focused on the study of the properties of meat patties after the replacement of saturated fat with a multicomponent oleogel, foreseeing the hamburger production. The results show that the oleogel incorporation in meat patties is possible at the industrial level without additional unitary steps during meat patty production. Based on this work it is possible to produce meat patties with adjusted fatty acids profiles.

Identification of health and safety management system components in the fish patty production

The article reveals research on the development of health and safety management system components for making fish patties from different species of shark catfish (Pangasianodon Hypophthalmus), croaker (Otolithus Sp), silver carp (Hypophthalmichthys Molitrix), Atlantic mackerel (Scomber Scombrus) and lizardfish (Saurida Tumbil). It suggests a nomenclature of fish patty safety indicators including hygienic, microbiological, identificational, and also the product list, ingredients, organoleptic properties, physical and chemical properties, nutritional energy value, date of manufacture and date of packaging, expiry date and storage conditions, batch number, conformity markings, name and location of the manufacturer. The research has analyzed the fish patty production block diagram and determined critical control points. Based on the cause and effect diagram for defects in fish patties, all defects are grouped into three blocks: defects due to the poor quality of raw material, processing defects, defects due to improper storage, transportation and sale. The obtained results have underlain the guidelines to prevent defective products at the stages of acceptance, manufacture, storage, and transportation of products to the consumer. The research also communicates recommendations for procurement of raw materials, production control, and qualification requirements for personnel, labor protection and metrological control of the equipment used. HACCP components have been successfully identified: preventive measures for hazards identified in the production of fish patties, 6 critical control points, a draft HACCP plan, and a prerequisite program.

Physiochemical Properties and Functional Characteristics of Protein Isolates from the Scallop (Patinopecten yessoensis) Gonad.

Protein isolates were recovered from scallop (Patinopecten yessoensis) gonads to develop a novel functional matrix by investigating their physiochemical and functional properties. Scallop gonad protein isolates (SGPIs) were prepared from degreased scallop gonads (DSGs) by an alkali extraction and isoelectric solubilization/precipitation (ISP) process. The protein compositions of the SGPIs were mainly vitellogenin and beta-actin with molecular weights of 266 and 42kDa, respectively, as determined using Nano-liquid chromatography-mass/mass (Nano-LC-MS/MS). After the ISP process, the protein solubility of the SGPIs was significantly improved, and the surface hydrophobicity of SGPIs intensely increased by 1.1-fold, which were attributed to the exposure of aromatic residues such as phenylalanine, tyrosine, and tryptophan. However, the content of total/reactive sulfhydryl in SGPIs was decreased compared with that of DSGs. Meanwhile, the ISP process caused partial protein unfolding, as indicated by circular dichroism analysis, which exhibited a remarkable rise in the β-sheet content with a parallel decline in the α-helix and random coil contents (P < 0.05). SGPIs exhibited a better oil absorption capacity and foaming property than both DSGs and soybean protein isolates (SPIs). Moreover, the emulsifying capacity of SGPIs was greatly enhanced by the ISP process, which was superior to the effect of commercial SPIs and was ascribed to its favorable solubility as well as surface characteristics. PRACTICAL APPLICATION: During the processing of scallop (Patinopecten yessoensis) adductors, scallop gonad, a high-protein part, is usually discarded as processing by-products despite its edibility. In recent years, scallop gonads are regarded as good sources to develop protein matrices due to their high protein content and numerous nutrients. In this study, scallop gonad protein isolates (SGPIs) were isolated by isoelectric solubilization/precipitation (ISP) process. The preferable solubility, foaming property coupled with high emulsifying property of SGPIs indicated that the SGPIs could be potentially utilized as a good protein emulsifier and additives in production of kamaboko gels, hamburger patties, sausages, and pet foods.

Health Innovation in Patty Products. The Role of Food Neophobia in Consumers' Non-Hypothetical Willingness to Pay, Purchase Intention and Hedonic Evaluation.

Consumers’ personality traits are key factors in understanding consumers’ choice and acceptance for health innovations in food products, in particular, food neophobia (FN). The patty product as a traditional pork product (TPP) with two innovative traditional pork products (ITPP) from the untapped pig breed (Porc Negre Mallorquí) in Spain were analysed. Patties were enriched with Porcini (Boletus edulis) using the claim “enriched with a natural source of dietary fiber Beta glucans that may contribute to improve our defence system” (ITPP1) and enriched with blueberries (Vaccinium corymbosum) using the claim “enriched with a natural source of antioxidant that may help to prevent cardiovascular diseases” (ITPP2). Two non-hypothetical discrete choice experiments were applied to investigate the importance of FN in consumers’ purchase intention (PI) and willingness to pay (WTP) before and after tasting the products. Results showed that the TPP and the ITPP2 received higher than expected PI and WTP. However, after tasting the products, consumers exhibited lower WTP for all ITPP showing the prevalence of the sensory experience on health innovation. The FN was highly related to WTP before the hedonic evaluation. However, it turned out to be non-significant, showing a homogenising role of the sensory experience in reducing the FN impact.

Quality of Chicken Patties with Different Levels of Tapioca Flour Prepared by Using Food Processer

A study was conducted to prepare spent hen meat patties by incorporation of tapioca flour and to compare the quality and economics of such patties processed by using food processor and bowl chopper. Chicken meat patties with 3% maida (control) and different levels of tapioca flour (3, 5 and 7%) prepared by using food processor were subjected to physico-chemical, chemical composition and sensory analysis. Results revealed that patties containing 5 and 7% tapioca flour had significantly (P 0.05) differences were observed in sensory quality of patties containing different levels of tapioca flour, but 5% tapioca flour incorporated patties had non-significantly higher overall acceptability. The patties prepared with incorporation of 3 and 5% tapioca flour had significantly (P<0.05) higher protein and fat contents than patties containing 7% tapioca flour. Hence, formulation with 5% tapioca flour was selected over 3% tapioca flour to replace more meat portion. The patties processed by using bowl chopper had significantly (P<0.05) higher emulsion stability (95.26%) and texture score (7.63) compared to patties processed by using food processor, but all other parameters remained unaffected. Quality of patties prepared by using food processor and bowl chopper were comparable. The cost of production of patties prepared by incorporating different levels of tapioca flour by replacing the meat decreased proportionately. Since the food processor is very cheap (Rs 5000), it is economical to prepare patties by incorporating 5% tapioca flour using food processor without affecting sensory and physico-chemical qualities for small scale production.