Development of a Hamburger Patty with Healthier Lipid Formulation and Study of its Nutritional, Sensory, and Stability Properties

A modified beef hamburger patty enriched in polyunsaturated n−3 fatty acids and α-tocopherol was developed using technological procedures. Raw meat was obtained from low-cost parts of beef carcasses (brisket and flank) to which visible fat and connective tissue was manually eliminated and substituted by a mixture of pre-emulsified olive, corn, and deodorized fish oil. The developed product was analyzed and compared to conventional beef hamburger patties for their proximate composition, fatty acid profile, and consumer acceptability. The effects of cooking on the fat content and fatty acid profile of the developed product were investigated. Additionally, the lipid oxidation and surface color stability of modified and conventional hamburgers were investigated during 8 days of refrigerated storage while packaged in a modified atmosphere (20%/80% CO₂/O₂) and subsequently cooking. The developed product showed significantly lower total fat, cholesterol, sodium, and calorie content than beef hamburger patties manufactured using conventional procedures. In addition, the polyunsaturated fatty acids/saturated fatty acids and n−6/n−3 ratios matched nutritional recommendations more closely. No evidence of lipid oxidation was found for the modified hamburger patties during 8-day storage period, and surface color, especially redness, was more stable than in conventional ones. Additionally, consumer acceptability of the developed patty after it was cooked was acceptable and similar to that of conventional products. The modified hamburger patty developed by technological methods is viable and can be considered a useful food to preclude nutritional disorders or to assist in nutritional regimens.     

Effects of red-wine grape pomace on the quality and sensory attributes of beef hamburger patty

This study was conducted to evaluate the effect of red-wine grape pomaces on the quality and sensory attributes of beef hamburger patties. Both phenolic content and antioxidant activity were assessed using Syrah, Merlot and Cabernet Sauvignon pomaces. Following the assessment, hamburger patties were prepared with Merlot pomace at 0%, 2% and 4% for the patty quality and sensory attributes. Grape seeds possessed significantly higher phenolics and antioxidant activities over the seedless pomace (P < 0.05), whereas no significant difference was found for phenolics and antioxidant activities within the seeds and seedless pomaces. The patty pH decreased as the pomace was added for 2% and 4%. Colour values (L*, a* and b*) of patties lowered as the pomace was added. Allo-Kramer shear force and hardness values increased while cooking yield decreased (P < 0.05) with the addition of pomace. No significant difference between control and Merlot patties was found for flavour, juiciness and colour, whereas lower sensory attributes were observed for texture, taste and overall acceptability. It is observed that the addition of fermented red-wine grape pomace provides hamburger patties with health promoting factors such as antioxidant and other functional components, but it also provided darker, sourer and lower cooking yield.     

INSTRUMENTAL MULTIPLE TEXTURE PROFILE ANALYSIS OF COOKED GROUND BEEF PATTIES AND SMOKED BEEF

An instrumental texture profile for cooked hamburger patties was obtained by repeated tests on the same samples in the wire extrusion cell of the Ottawa Texture Measuring System. The correlation between sensory and instrumental texture profile parameters was increased when two or more instrument test cycles were applied to each sample in the same test cell. Tests with smoked beef and hamburger patties showed that the change in textural characteristics with repeated cycles depended on the texture of the food.     

Iron in Food: Effect of Continued Use of Iron Cookware

Two foods (applesauce and spaghetti sauce) were each cooked in an iron skillet 50 times and in a noniron untensil three times. Duplicate samples of the raw (three replications) and cooked foods were dried, ashed, and analyzed for moisture and iron content. Iron was determined by atomic absorption spectrophotometry. Iron in foods cooked in iron utensils was greater than that in foods cooked in noniron utensils through continued use of the iron utensils for 50 times.     

Chemical composition, cooking quality, and consumer acceptance of pasta made with dried amaranth leaves flour

Pasta is a staple food in many countries. Amaranth is a pseudo-cereal being re-discovered because of its nutritional properties. The main objective of this study was to evaluate the potential of the green material of the amaranth plant (leaves) as a component for pasta production and its effect on the pasta quality and consumer acceptance. Dried amaranth (Amaranthus caudatus) leaves and spinach leaves flours were prepared. Pasta samples were manufactured following a small-scale pilot procedure. Amaranth pasta samples were evaluated for its chemical composition, cooking quality, textural, and sensory/consumer acceptance. Results showed that pasta made with dried amaranth leaves had similar chemical composition (protein content: 14.18 g/100 g, Fe content: 9.1 mg/100 g), cooking quality (2.15 pasta weight increase, 4.47% residue loss), textural characteristics (firmness and adhesiveness), and sensory acceptance than green pasta made with dried spinach leaves. Since amaranth leaves have similar nutritional characteristics to spinach leaves and since this biomass in not currently used for food purposes, this study points out that amaranth leaves could be technically used for pasta production and that consumer acceptance of pasta made with amaranth green leaves flour is similar to that of pasta made with spinach.     

Quantification of Sensory and Food Quality: The R-Index Analysis

ABSTRACT:  The accurate quantification of sensory difference/similarity between foods, as well as consumer acceptance/preference and concepts, is greatly needed to optimize and maintain food quality. The R-Index is one class of measures of the degree of difference/similarity, and was originally developed for sensory difference tests for food quality control, product development, and so on. The index is based on signal detection theory and is free of the response bias that can invalidate difference testing protocols, including categorization and same-different and A-Not A tests. It is also a nonparametric analysis, making no assumptions about sensory distributions, and is simple to compute and understand. The R-Index is also flexible in its application. Methods based on R-Index analysis have been used as detection and sensory difference tests, as simple alternatives to hedonic scaling, and for the measurement of consumer concepts. This review indicates the various computational strategies for the R-Index and its practical applications to consumer and sensory measurements in food science.     

Novel approaches and application of contemporary sensory evaluation practices in iron fortification programs

Iron deficiency is the leading nutritional deficiency in the U.S. and the rest of the world, with its highest prevalences in the developing world. Iron fortification of food has been proposed as a strategy to reduce the high prevalence of iron deficiency. Poor consumer acceptance, unacceptable taste, and discoloration of the iron-fortified foods have been frequently listed as causes of unsuccessful iron fortification programs. An excellent prospect for improving consumer acceptance of iron-fortified foods is the incorporation of a thorough, organized, and unified approach to sensory evaluation practices into iron fortification programs for product optimization. The information gained from systematic sensory evaluation allows for the manipulation of the sensory attributes, and thus improvement of the sensory properties of the fortified food. However, iron fortification programs have not systematically measured the effect of fortification on the sensory quality of the food. Because sensory evaluation is an important criterion in successful iron fortification, an integrated approach is necessary. Therefore, nutritionists and sensory scientists should work closely with each other to select the most suitable sensory tests and methods. The objectives of this article are to: (1) critically review and discuss some traditional and contemporary approaches and applications of sensory evaluation practices in iron fortification programs, and (2) demonstrate the importance of incorporating a multidisciplinary, systematic sensory evaluation approach in iron fortification programs.     

The hedonic thresholds methodology varying two stimuli: Extending the range of sensory threshold applications

In several situations it is desired to simultaneously alter the intensities of two food stimuli without affecting acceptance or causing sensory rejection. However, at present it is only possible to determine sensory thresholds by varying just one stimulus at a time. The objective of this study was to propose a new methodology, the Hedonic Thresholds Methodology Varying Two Stimuli (HTM_2s), which allows for determining the compromised acceptance threshold and the hedonic rejection threshold by simultaneously varying the intensities of two stimuli in a food. For this purpose, the central composite rotatable design was used, with response surface graphs, obtaining the equations that allow for calculating the different intensity combinations of the two stimuli that result in the beginning of compromised acceptance (CAT) and the beginning of sensory rejection (HRT) of the product. It was found that by adding 0.96% garlic powder only to reduce the hamburger sodium concentration from 0.827% to 0.2504%, sensory acceptance of the product began to deteriorate; and when adding 0.9907% garlic powder, only for reducing the sodium content from 0.827% to 0.1319%, sensory rejection of the hamburger begins to occur. In addition, a new sensory threshold is proposed, the favored acceptance threshold (FAT), defined as the stimulus intensity at which significant improvement in sensory acceptance of the product begins to occur. It was also found that by adding 0.96% garlic powder it is possible to reduce the sodium content from 0.827% to 0.3707% and improve the sensory acceptance of the product.     

Addition of Antioxidant to Improve Quality and Sensory Characteristics of Irradiated Pork Patties

The effects of added antioxidants on the oxidative quality changes of irradiated pork patties were studied. Lipid oxidation (TBARS) was not a concern, even in aerobically packaged irradiated pork patties when antioxidants were added. Irradiation produced sulfur compounds, such as dimethyl sulfide and dimethyl disulfide, responsible for irradiation off‐odor. The addition of gallate + tocopherol or sesamol + tocopherol was effective in reducing the sulfur volatiles, but had no effect on the redness of irradiated raw pork patties. Aerobic packaging was highly effective in reducing sulfur volatiles and off‐odor from irradiated meat during storage. Antioxidants had little effect on the sensory characteristics and consumer acceptance of irradiated pork, and consumers did not consider the red color of irradiated raw pork as a quality defect.     

脂肪代用品的研究Ⅲ——碳水化合物型脂肪模拟品应用于冰淇淋和汉堡（面包部分）中研究

本文将低DE值麦芽糊精作为脂肪模拟品应用于生产冰淇淋和汉堡（面包部分），通过单因素试验和正交试验确定其取代度，并对其感官评定与质构仪测定值之间的相关性进行了分析，得出质构仪测定参数中可以作为预测低脂冰淇淋和汉堡（面包部分）的感官质量和感官评分的主要仪器值。     

Consumer acceptability of high hydrostatic pressure (HHP)-treated ground beef patties

High hydrostatic pressure (HHP) is a non-thermal process that can effectively reduce pathogenic Escherichia coli in ground beef. This commercially-available process uses water under extreme pressure to denature proteins by breaking covalent bonds, eventually resulting in microbial death. While HHP has been successfully applied to plant based foods with limited flavor changes, little is known about the influence of HHP on the sensory properties and resultant consumer acceptability of HHP-treated beef. Accordingly, we performed blind sensory tests with 70 regular consumers of ground beef, using commercially-processed ground beef patties. Although HHP-treated patties were still acceptable (i.e. rated above neutral on a 9 point hedonic scale), they received significantly lower ratings for overall liking, texture, flavor and juiciness when compared to control patties. Also, Just-About-Right (JAR) scales indicate the HHP patties were more dry and less flavorful than the control patties. Collectively, these data suggest consumers may find HHP-treated ground beef to be less acceptable than untreated ground beef on the basis of their sensory properties. Since these data were collected blind, additional work is warranted to determine the degree to which consumers are willing to balance a loss of sensory quality against their nascent food safety concerns.     

Effect of Pre-Processing Storage Conditions on the Composition, Microstructure, and Acceptance of Sweet Potato Patties

‘Jewel’ and ‘Centennial’ sweet potatoes were processed into frozen patties at harvest, after curing I wk, and after curing and storing up to 26 wk. Sugar, starch, and pectin contents were determined on raw roots, cooked slices, and finished patties. The starch content after cooking was correlated with consumer acceptance and is the most important factor in the preparation of a patty of consistent quality from both fresh and stored roots. Scanning electron microscopy showed that in the cooked, pureed sweet potatoes most of the cells had been ruptured and that the patty was held together by an amorphous matrix consisting of added ingredients and spilled cellular contents.     

Glandless Cottonseed, Peanut and Soy Protein Ingredients in Ground Beef Patties: Effect on Rancidity and Othei Quality Factors

Defatted flours and protein concentrates and isolates produced from glandless cottonseed, peanut, and soybean were used in rehydrated state (1:2 dry material/water) to replace 10% of the meat in ground beef patties. Fat content of both all-beef and extended patties was adjusted to 20%. Patties were baked on racks to varying final internal temperatures. Extended patties were compared with all-beef patties for rancidity development, cooking properties, and sensory quality. All the oilseed protein ingredients retarded oxidative rancidity development in cooked refrigerated patties, with the highest antioxidant potential shown by the cottonseed protein ingredients. Extended patties had higher cooked yields than all-beef patties, contamed less fat, and were not significantly different from all-beef patties in sensory quality.     

A new approach to product set selection and segmentation in preference mapping

A common problem in food product development is to identify the consumers’ drivers of liking and to understand in what way they relate to the acceptance data. Usually, one will also be interested in identifying segments of consumers. The main objective of this study was to investigate the use of fuzzy clustering within the area of preference mapping when different consumer groups test different sets of products. A case study on low-fat cheese was used to explore and illustrate the proposed approach. Two groups of 57 and 58 consumers, respectively, participated in the consumer test. Based on sensory profiling, different cheese products evenly distributed in the sensory space were selected for each group. Each consumer rated their acceptance based on a blind tasting of six cheeses. One of the segments was identified to have a linear preference pattern, while the other two had non-linear patterns.     

A comparative study of the nutritional values,volatiles compounds,and sensory qualities of pea pastes cooked in iron pot and clay pot

In the current study, the nutritional values, volatiles compounds, and sensory qualities of pea pastes cooked in iron pot and clay pot were compared. Results showed that the iron pot‐cooked pea pastes contained profoundly more iron, total sugar, and starch than the clay pot‐cooked ones, and the effects were found related to iron ion by comparing the results between clay pot‐cooked pastes with and without iron ion addition. Samples prepared with the two utensils demonstrated similar contents of protein, polyphenol, and tannin, but differed in the composition of some volatile alcohols, alkanes, aldehydes, ketones, esters, and organic acids. The clay pot‐cooked samples had higher score of “color,” “mouthfeel,” “taste,” and “overall quality” than the iron pot‐cooked pastes. In conclusion, iron pot can allow the production of iron‐enriched pea pastes whose sensory qualities are remarkably lower than those of the clay pot‐cooked samples but are still in the acceptable range.

Practical applications

Iron utensil plays an important role in modern food industry due to its durability and convenience to handle. Cooking with iron pot is a simple and useful method of dietary iron fortification for the prevention of iron‐deficiency anemia in developing countries. Pea paste is a popular legume food with high nutritional value and good palatability. Traditional pea paste producers believe cooking with clay pots can give rise to product with more desirable features than using iron pots. However, there were no scientific evidences regarding the effects of cooking utensils on pea paste qualities. It has been proved in the current study that iron pot can allow the production of iron‐enriched pea pastes whose sensory qualities are remarkably lower than those of the clay pot‐cooked samples but are still in acceptable range.     

Quality differences of hamburger patties incorporated with encapsulated β carotene both as an additive and edible coating

In this study, different formulations of chitosan (CS) and chitosan/sodium tripolyphosphate (CS/TPP) matrix solutions including β carotene were used as additives and edible coatings in hamburger patties, and the treatments were compared to control in terms of quality, oxidative and microbiological features of the patties. TBARS (2‐thiobarbituric acid reactive substances) values of almost all the treatments increased throughout storage at 4 °C for 8 days. (p < .05). On the last day of storage, the treatment including 5% CS/TPP with β carotene and all the coated treatments had lower TBARS values than the other treatments (p < .05). The comparison of different treatments including the solutions of chitosan or chitosan/TPP matrix containing β carotene showed that incorporation of solution as an edible coating was more effective in lipid oxidation and microbial growth than its utilization as an additive on quality of patties according to the results on last day of storage.

Practical applications

Using polymers loaded with antioxidant agents as additives or edible coatings in food products is one of the most popular scientific approaches in recent studies. In this study, hamburger patties were incorporated with chitosan/sodium tripolyphosphate (CS/TPP) matrix solution loaded with β carotene, CS/TPP matrix solution, pure chitosan solution and pure β carotene as additives and/or edible coatings. By this way, synergistic effects of β carotene with different formulations of chitosan (CS) and CS/TPP were also tested. The results showed that lipid oxidation and microbial growth in the coated patties were mostly lower than that of the other patties formulated with different additives on the last day of storage.