Frozen storage characteristics of low-salt and low-fat beef patties as affected by Wakame addition and replacing pork backfat with olive oil-in-water emulsion

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dc.authoridCofrades, Susana/0000-0002-0348-451X
dc.authoridJimenez-Colmenero, Francisco/0000-0002-7422-7895
dc.contributor.authorLopez-Lopez, I.
dc.contributor.authorCofrades, S.
dc.contributor.authorYakan, A.
dc.contributor.authorSolas, M. T.
dc.contributor.authorJimenez-Colmenero, F.
dc.date.accessioned2024-09-18T20:06:18Z
dc.date.available2024-09-18T20:06:18Z
dc.date.issued2010
dc.departmentHatay Mustafa Kemal Üniversitesien_US
dc.description.abstractCharacteristics of beef patties with low-salt (0.5%) and low-fat (<10%) contents were studied during frozen storage as affected by addition of Wakame seaweed (3%) and partial or total replacement of pork backfat with olive oil-in-water emulsion. Patties with Wakame presented less (P < 0.05) thawing and cooking losses and were softer (P < 0.05) than patties without seaweed. A softening effect (P < 0.05) induced by olive oil emulsion was observed only in seaweed-free patties. Lipid oxidation and microbiological counts in reformulated products were not a limiting factor for frozen stability. Wakame incorporation increased (P < 0.05) mineral contents, but all products presented the same Na/K ratio. Observed changes in microstructure were associated with seaweed addition (formation of alginate chains). All products were judged acceptable by the sensory panel. In the course of frozen storage no important changes were found in the target properties due to the different treatments. (C) 2010 Elsevier Ltd. All rights reserved.en_US
dc.description.sponsorshipSpanish Ministerio de Innovacion y Ciencia; [CSD2007-00016]; [AGL2005-07204-C02-02]en_US
dc.description.sponsorshipThis research was supported under projects Consolider-Ingenio 2010: CARNISENUSA (CSD2007-00016) and AGL2005-07204-C02-02, Plan Nacional de Investigacion Cientifica, Desarrollo e Innovacion Tecnologica (I+D+I). The authors wish to thank the Spanish Ministerio de Innovacion y Ciencia for Ms. Lopez-Lopez's predoctoral fellowship. Thanks are due to Algamar S.A. for supplying the seaweed.en_US
dc.identifier.doi10.1016/j.foodres.2010.03.005
dc.identifier.endpage1254en_US
dc.identifier.issn0963-9969
dc.identifier.issn1873-7145
dc.identifier.issue5en_US
dc.identifier.scopus2-s2.0-77953914438en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage1244en_US
dc.identifier.urihttps://doi.org/10.1016/j.foodres.2010.03.005
dc.identifier.urihttps://hdl.handle.net/20.500.12483/8445
dc.identifier.volume43en_US
dc.identifier.wosWOS:000281428700004en_US
dc.identifier.wosqualityQ1en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherElsevieren_US
dc.relation.ispartofFood Research Internationalen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectBurgeren_US
dc.subjectWakame seaweeden_US
dc.subjectLow-salten_US
dc.subjectLow-faten_US
dc.subjectOlive oil emulsionen_US
dc.subjectFrozen storageen_US
dc.titleFrozen storage characteristics of low-salt and low-fat beef patties as affected by Wakame addition and replacing pork backfat with olive oil-in-water emulsionen_US
dc.typeArticleen_US

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