Lipid oxidation and sensory characterization of Omega-3 rich buffalo burgers enriched with chlorogenic acids from the mate (Ilex paraguariensis) tree harvesting residues.

A freeze-dried extract from the bark of mate branches (BMBE) containing high chlorogenic acids (CGA) content (30 g 100 g-1) was produced. Then, chia oil was mixed with 7.5% BMBE and sonicated for 0, 10, and 20 min. Chia oil with or without the addition of BMBE was hydrogelled and used to produce buffalo burgers with 50% reduction in animal fat. CGA levels and the nutritional, oxidative, and sensory properties of the burgers were analyzed. A reduction of ~30% fat and an increase above 60% PUFA/SFA ratio was observed for the reformulated raw and cooked burgers. In addition, the Omega-6/Omega-3 PUFA ratio of the burgers decreased from 20.8 (raw) and 31.9 (cooked) to values lower than 2. The addition of BMBE enriched the burgers with CGA, preventing an increase in lipid oxidation caused by chia oil. The addition of BMBE-enriched hydrogelled chia oil not subjected to sonication did not affect the sensory properties of the burgers.

Sodium reformulation and its impact on oxidative stability and sensory quality of dry-cured rabbit legs.

The aim of this study was to evaluate the oxidative stability and sensory quality of dry-cured rabbit legs produced with a reduction or replacement of 50% of NaCl by KCl and with the addition of monosodium glutamate (MG). Oxidative stability was evaluated during 90 days of storage at 20 °C by determining pH, redox potential (Eh), and TBARS while overall liking and sensory profile were measured at the beginning of storage. The results indicated that oxidative stability of the dry-cured rabbit legs was not affected by the sodium reformulation. However, TBARS values increased about 15-fold during storage in all treatments. Dry-cured rabbit legs produced with KCl showed lower scores (P < 0.05) for the overall liking and flavor attributes as "astringent flavor", "bitter taste" and "metallic flavor". The addition of MG to products with 50% NaCl reduction provided a liking and a sensory profile similar to the product with 100% NaCl.

Jabuticaba peel extract obtained by microwave hydrodiffusion and gravity extraction: A green strategy to improve the oxidative and sensory stability of beef burgers produced with healthier oils.

Hydrogelled emulsions (HE) from chia and linseed oils (1:1) were made with different concentrations (0, 6, 8, and 10%) of jabuticaba peel extract (JPE) obtained by microwave hydrodiffusion and gravity (MHG) extraction. Burgers (20% fat) were produced with the replacement of 60% of fat by HEs. The oxidative profile and the sensory quality of raw and cooked burgers were evaluated for 120 days (-18 °C). The JPE exhibited 1.72 mg/mL of phenolic compounds and 57,741.67 µmol TE/mL of antioxidant capacity. In addition, the MHG extraction eliminated the mesophilic bacteria from the jabuticaba peel. The burgers made with HE and without the addition of JPE showed a 5-fold increase in TBARS values when compared to the control. On the other hand, the addition of 10% JPE to HE was effective to maintain the lipid oxidation similar to the control until the 60th day of storage. Besides, the incorporation of JPE into HE reduced the sensory defects caused by the lipid reformulation.

Phytochemical characterization and antimicrobial activity of Cymbopogon citratus extract for application as natural antioxidant in fresh sausage.

The development of natural additives is considered an important research topic. In this work, the use of Cymbopogon citratus (CC) extract as a natural additive for chicken sausage refrigerated was investigated. The CC extract was characterized by electrospray ionization with high-resolution time-of-flight mass spectrometry (ESI-ToF-MS) and the identified compounds were directly related to the antioxidant activity demonstrated by CC in the fresh sausage. In total, 31 phytochemical compounds were identified, and 27 of these still were not described in the literature for CC. The antimicrobial activity showed that CC extract is a potential antibacterial agent. Besides, the results showed that CC extract reduced lipid oxidation compared to synthetic additive. The sensorial characteristics were maintained, demonstrating good acceptability by the consumer. The results confirmed that CC can keep the quality of chicken sausage refrigerated for up to 42 days of storage.

Hydrogelled emulsion from chia and linseed oils: A promising strategy to produce low-fat burgers with a healthier lipid profile.

Burgers (20% pork back fat) were produced with the replacement of 0, 20, 40, 60, 80, and 100% of pork back fat by hydrogelled emulsion (HE) from chia and linseed oils. No changes (P > .05) were observed for the moisture retention, diameter reduction, and cooking loss of the treatments, with a significant increase in the lipid retention (P < .05). Hardness increased (P < .05) with increasing the lipid replacement level, and a significant color difference (ΔE) was detected between the treatments and the control. In addition to reducing animal fat, a healthier fatty acid profile was reached after the lipid reformulation of the burgers, thus allowing the burgers to be labeled with health claims. The sensory tests (acceptance and Check-All-That-Apply) indicated that it is possible to replace up to 60% of pork back fat by HE.

Ultrasound: A new approach to reduce phosphate content of meat emulsions.

Meat emulsions with a reduction of 0, 25, 50, 75, and 100% of phosphate levels were produced. Soon after filling, the pieces were sonicated in an ultrasonic bath (normal mode, 60% amplitude, 25 KHz frequency, 230 W acoustic power, and 33 W L-1 volumetric power) for 0, 9, and 18 min. The technological, oxidative, and sensory quality was evaluated. The reduction of the phosphate content in the non-sonicated samples led to a decrease in the cooking yield and emulsion stability and impaired the texture profile, and the oxidative and sensory quality of the samples. Although the 9-min ultrasound treatment was not effective to compensate for defects caused by the phosphate reduction, the application for 18 min improved the technological quality and did not increase the lipid oxidation. In addition, it allowed reducing most of the sensory defects caused by the reduction of 50% of the phosphate level. Therefore, the US can be useful to produce low-phosphate meat emulsions.

Stability, sensory attributes and acceptance of panettones elaborated with Lactobacillus fermentum IAL 4541 and Wickerhamomyces anomallus IAL 4533.

This work aimed to elaborate sourdough panettones with Lactobacillus fermentum (LF) and Wickerhamomyces anomallus (WA) evaluating their microbiological stability, physical and chemical characteristics as well as the impact of these microorganisms on sensory aspects and consumer acceptance. For characterization, panettones were elaborated by long fermentation, using two selected microorganisms, LF and WA in different proportions; and control panettones were formulated using commercial yeast with and without preservative. For sensory analyses, LF, WA, LF/WA (1:1), control with calcium propionate and commercial panettones were compared. Regarding the pH values and total titratable acidity (TTA), a similar behavior was observed among panettones elaborated with the selected strains (LF, WA and mixtures). On the other hand, panettones elaborated with commercial yeast showed a higher pH and lower TTA. Until the 112nd day of storage, the water activity (aw) was similar among all panettones, but in the following analyses, it dropped in all panettones. Panettones elaborated with sourdough maintained better their softness during the storage, when compared with the controls. Regarding microbial stability, control panettones with and without preservative became moldy faster; while sourdough panettones (WA and LF/WA) remained stable throughout all the monitored storage. Sensory evaluation by CATA allowed distinguishing between sourdough and commercial yeast panettones. Desirable characteristics such as nice aroma, pleasant taste and uniform color were checked more often for LF and WA elaborated panettones, whereas yeast flavor was checked more often for the Commercial. Moreover, according to the descriptors used, panettones were grouped into 3 groups: LF/WA, LF + WA and controls. The panettones elaborated with the specific microorganisms of this study were well-accepted sensorially, proving to be very competitive with respect to control and commercial panettone. So, the use of selected microorganisms as a starter for sourdough is a promising alternative for producing panettones with good technological quality, microbiological stability, sensorially differentiate and well accepted by consumers; and, additionally, with the appeal of no added preservative.

Volatile compounds and sensory profile of burgers with 50% fat replacement by microparticles of chia oil enriched with rosemary.

Direct incorporation of rosemary leaves into chia oil (CO) was performed by ultrasound-assisted extraction (UAE) and conventional maceration extraction (CME). CO was microencapsulated and used in burgers, as follows: control (20% pork back fat (PBF)); HCO (10% PBF + 7.5% water +2.5% unencapsulated CO); HM1 (10% PBF + 10% CO microparticles); HM2 (10% PBF + 10% CO microparticles enriched by UAE) and HM3 (10% PBF + 10% CO microparticles enriched by CME). The volatile compounds and the sensory properties (Check-All-That-Apply and overall acceptability) of burgers were evaluated at days 1 and 120 of frozen storage. The control, HCO, and HM1 groups were characterized for volatile compounds produced by lipid and protein oxidation, and sensory descriptors related to lipid oxidation. HM2 and HM3 groups presented an increase in terpenic volatiles and were characterized by the descriptors herbal and pleasant aroma and ideal texture. In addition, liking scores were positively correlated to the descriptors that characterized the HM2 and HM3 groups.

Oxidative stability of burgers containing chia oil microparticles enriched with rosemary by green-extraction techniques.

In the first part of this study, the oxidative stability of chia oils enriched with rosemary by ultrasound-assisted extraction (UAE) and by a conventional maceration extraction (CME) was evaluated. In the second part, chia oil enriched with rosemary by UAE or CME was microencapsulated and used to replace 50% fat in burgers. The oxidative and sensory quality of burgers were evaluated during 120 days of storage at -18 °C. Chia oil enriched with rosemary by UAE presented a higher oxidative stability compared to CME. Higher Eh and TBARS values were found in burgers containing chia oil microparticles without rosemary. The burgers produced with chia oil microparticles enriched with rosemary by UAE showed greater oxidative stability than other treatments, mainly after cooking. Furthermore, the incorporation of rosemary antioxidants to chia oil reduced the sensory defects caused by the lipid reformulation.

Is it possible to produce a low-fat burger with a healthy n-6/n-3 PUFA ratio without affecting the technological and sensory properties?

Burgers subjected to lipid reformulation were made by replacing 50% of the fat component by microparticles containing chia (CO) and linseed (LO) oils obtained by external ionic gelation. The microparticles presented high n-3 PUFAs levels and were resistant to the pH and temperature conditions commonly used in burger processing. The lipid reformulation did not affect hardness and improved important technological properties, such as cooking loss and fat retention. In addition to reducing the fat content of burgers by up to 50%, the lipid reformulation led to healthier PUFA/SFA and n-6/n-3 ratios, and lower atherogenicity and thrombogenicity indices. The burgers with CO microparticles showed a higher lipid oxidation and a lower sensory quality compared to the other treatments. However, the substitution of pork back fat by LO microparticles did not impair the sensory quality of burgers. Therefore, the microencapsulation of n-3 PUFA-rich oils by external ionic gelation can be considered an effective strategy to produce healthier burgers.

Impact of lysine and liquid smoke as flavor enhancers on the quality of low-fat Bologna-type sausages with 50% replacement of NaCl by KCl.

Low-fat Bologna-type sausages were produced with 50% of NaCl replaced by KCl and with addition of lysine and/or liquid smoke as flavor enhancers. The influence of sodium reduction on technological, physicochemical, and microbiological properties was determined. In addition, the sensory properties were evaluated using a Check all that apply questionnaire (CATA) and a consumer study. The partial replacement of NaCl by KCl did not have negative impacts on physicochemical, technological, and microbiological properties. However, the addition of KCl affected the sensory acceptance, as consumers identified by CATA questionnaire a reduction in salty taste and an increase in bitter, astringent, and metallic taste. The isolated or combined addition of lysine and liquid smoke reduced the sensory quality defects caused by the addition of KCl. Therefore, high quality low-fat Bologna-type sausages with sodium reduction close to 50% can be produced by replacing 50% NaCl by KCl and with addition of 1% lysine and/or 0.1% liquid smoke.

Production of healthier bologna type sausages using pork skin and green banana flour as a fat replacers.

The effect of pork skin (PS) and green banana flour (GBF) on the physicochemical, technological, microbiological, and sensory properties of Bologna-type sausages was assessed. For this propose, six batches were manufactured: control (formulated with 20% fat) and five treatments replacing 20%, 40%, 60%, 80%, and 100% of pork-fat by a mixture of PS, water, and GBF (1:2:2). Fat contents significantly (P<0.05) decreased, while moisture, resistant starch and ash levels significantly (P<0.05) increased with the addition of PS and GBF gel. Lower cooking loss and higher emulsion stability (P<0.05) were observed in the modified treatments. No difference was observed between the treatments for the microbiological quality. The substitution of up to 60% fat did not influence (P>0.05) on color (L*, a*, b*, and whiteness), texture parameters, and sensory acceptability. Therefore, healthier Bologna type sausages could be produced by replacing up to 60% of the fat with a mixture of PS, water, and GBF without depreciating product's quality.