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Physicochemical composition and sensory attributes of manufactured beef burger patties obtained from young Nellore bulls supplied with lauric acid
(2022-01-01)
This research evaluates beef burger patties made with meat from animals fed with the addition of 0.0%, 0.5%, 1.0%, and 1.5% lauric acid as a diet supplement. Beef burger patties showed no change (p >.05) in most physicochemical ...
Effect of edible onion (Allium cepa L.) film on quality, sensory properties and shelf life of beef burger patties
(2021-12-01)
The production of edible film from onion (Allium cepa L.) to be applied as packaging is attractive, due to its chemical properties and biodegradable characteristics. Thus, we tested the hypothesis that edible onion film ...
Use of agaricus bisporus mushroom in beef burgers : antioxidant, flavor enhancer and fat replacing potential.
(2019)
Abstract
This study aimed to evaluate the potential use of Agaricus bisporus mushroom as a natural antioxidant, fat/salt substitute and flavor enhancer in beef burger. Ten treatments were considered using ...
Performance of low-fat beef burger with added soluble and insoluble dietary fibers
(Sociedade Brasileira de Ciência e Tecnologia de Alimentos, 2018)
AbstractInulin, fructooligosaccharide, oat fiber and wheat fiber were added at 3 and 6% level in low-fat beef burger and their performances were evaluated. The low-fat beef burgers were submitted to cooking losses, objective ...
Textured soy protein, collagen and maltodextrin as extenders to improve the physicochemical and sensory properties of beef burger
(2017-12-01)
Non-meat ingredients have been added as extenders to variety of meat products, such as beef burger, to improve some properties. Textured soy protein (TSP), collagen (CL) and maltodextrin (MD); and their combinations (TSPCL, ...
Partial replacement of meat and fat with hydrated wheat fiber in beef burgers decreases caloric value without reducing the feeling of satiety after consumption
(Elsevier B.V., 2019-01-01)
The aim of this study was to evaluate the effects of different levels of hydrated wheat fiber replacing meat and fat in beef burgers on technological characteristics, sensory acceptance and hunger satisfaction. The different ...
Okara, a soymilk industry by-product, as a non-meat protein source in reduced fat beef burgers
(Sociedade Brasileira de Ciência e Tecnologia de Alimentos, 2013-02-01)
Okara is a by-product generated during the manufacture of soymilk and tofu. Wet okara was added to beef burgers at 0%, 20%, and 25%. The effects of okara on certain physicochemical, textural, and sensory properties of ...
Consumer`s evaluation of the effects of gamma irradiation and natural antioxidants on general acceptance of frozen beef burger
(PERGAMON-ELSEVIER SCIENCE LTD, 2009)
The effect of addition of rosemary and oregano extracts on the sensory quality of irradiated beef burger was investigated. Batches of beef burgers were prepared with 400 ppm of rosemary or oregano extract and a group ...
Physico-chemical Properties Of Functional Low-fat Beef Burgers: Fatty Acid Profile Modification
(Elsevier Science BVAmsterdam, 2017)
Evaluation of PMA-qPCR methodology to detect and quantify viable Shiga toxin-producing Escherichia coli in beef burgers
(Wiley Blackwell Publishing, Inc, 2021-02)
Propidium monoazide (PMA) is a selective nucleic acid intercalating dye that can be combined with real-time PCR (qPCR) in order to evaluate cell viability in food samples. The aim of the present work was to evaluate PMA-qPCR ...