| تعداد نشریات | 282 |
| تعداد نشریات سازمان | 80 |
| تعداد شمارهها | 3,168 |
| تعداد مقالات | 35,197 |
| تعداد مشاهده مقاله | 50,932,387 |
| تعداد دریافت فایل اصل مقاله | 90,937,846 |
تأثیر جایگزینی بخشی از چربی با آرد تاجخروس، بر ویژگیهای فیزیکوشیمیایی، حسی و بافت همبرگر کمچرب | ||
| تحقیقات مهندسی صنایع غذایی | ||
| دوره 22، شماره 1 - شماره پیاپی 74، اردیبهشت 1402، صفحه 67-80 اصل مقاله (608.37 K) | ||
| نوع مقاله: مقاله پژوهشی | ||
| شناسه دیجیتال (DOI): 10.22092/fooder.2023.360720.1354 | ||
| نویسندگان | ||
| علیرضا رحمن* 1؛ محمد علایی2؛ مانیا صالحی فر3 | ||
| 1گروه علوم و صنایع غذایی، دانشگاه ازاد اسلامی واحد شهر قدس | ||
| 2گروه صنایع غذایی دانشگاه آزاد اسلامی واحد شهر قدس | ||
| 3گروه علوم و صنایع غذایی، واحد شهر قدس، دانشگاه آزاد اسلامی، تهران، ایران | ||
| چکیده | ||
| در این پژوهش آرد دانه تاجخروس در چهار سطح 2.5، 5، 7.5 و 10 درصد به عنوان جایگزین چربی در فرمولاسیون همبرگر تهیه شده از گوشت گوساله بهکارگرفته شد و ویژگیهای همبرگرهای تولیدی شامل ترکیبات شیمیایی، بافت، رنگ، افت پخت و ویژگیهای حسی ارزیابی شدند. نتایج ارزیابی نشان داد که با افزایش سطح جایگزینی آرد دانه تاجخروس، مقدار پروتئین و خاکستر و رطوبت نمونههای همبرگر به طور معنیداری(0.05>p) افزایش و افت پخت به طور معنیداری (0.05>p) کاهش مییابد. بررسی بافت نمونههای همبرگر در تیمارهای مختلف بیانگر افزایش سفتی و قابلیت جویدن بافت و کاهش پیوستگی بافت در اثر بهکارگیری آرد دانه تاجخروس در فرمولاسیون همبرگر بود. همچنین مشخص گردید میزان آرد دانه تاجخروس بر قابلیت ارتجاعی بافت معنیدار نیست. ارزیابی حسی نشان داد به رغم اثر منفی آرد دانه تاجخروس بر کلیه ویژگیهای حسی نمونههای همبرگر، بهکارگیری حداکثر 5 درصد آرد دانه تاجخروس در فرمولاسیون همبرگر از نظر مصرف کنندگان قابل قبول است که باعث کاهش نزدیک به 50 درصد چربی شده است. | ||
| کلیدواژهها | ||
| آرد دانه تاج خروس؛ جایگزین چربی؛ همبرگر کم چرب | ||
| عنوان مقاله [English] | ||
| The Effect of Partial Fat Replacement by Amaranth Flour on the Physicochemical, Sensory and Textural Properties of Low-Fat Burgers | ||
| نویسندگان [English] | ||
| Alireza Rahman1؛ Mohammad Alaei2؛ Mania Salehifar3 | ||
| 1Department of Food Science and Technology, Shar-e-Ghods Branch, Islamic Azad university, Tehran, Iran | ||
| 2Food Science and Technology Ialamic Azad University Shahr-e-Qods Branch | ||
| 3Department of Food Science and Technology, Shahr-e- Qods Branch, Islamic Azad University, Tehran, Iran | ||
| چکیده [English] | ||
| In this study, amaranth seed flour was used in four levels (2.5, 5, 7.5, and 10%) as a fat substitute in the burger recipe prepared from veal. The characteristics of the produced burgers, such as chemical composition, texture, color, cooking loss and sensory properties were evaluated. The results of three replicates were analyzed in a completely randomized factorial design. The results showed that increasing the amaranth seed meal increased the protein, ash, and moisture content of the burger samples and significantly decreased the cooking loss (p <0.05). Texture evaluation of the burgers showed an increase in stiffness, gumminess, and chewiness, a decrease in cohesiveness, and no significant change in elasticity due to the use of amaranth flour in the burger formulation. The sensory evaluation showed that despite the negative effects of amaranth seed flour on all sensory properties of the burgers, the use of a maximum of 5% amaranth seed flour in the burger recipe is acceptable to consumers. | ||
| کلیدواژهها [English] | ||
| Amaranth Seed Flour, Fat Replacer, Low Fat Burger | ||
| مراجع | ||
|
Alakali, J., Irtwange, S., Mzer, M., 2010. Quality evaluation of beef patties formulated with bambara groundnut (Vigna subterranean L.) seed flour. Meat Science, 85(2): 215-223. Biswas, A., Kumar, V., Bhosle, S., Sahoo, J., Chatli, M., 2011. Dietary fibers as functional ingredients in meat products and their role in human health. International Journal of Livestock Production, 2(4): 45-54. Barekati, M., Beigmohammadi, Z. and Shahiri Tabarestani, H. 2018. Study on the Quality of Low-fat Chicken Burger Formulated by Carboxy Methyl Cellulose and Potato Starch. Food Engineering Research, 17(1): 1-14 Chikwanha, O.C., Vahmani, P., Muchenje, V., Dugan, M.E., Mapiye, C., 2018. Nutritional enhancement of sheep meat fatty acid profile for human health and wellbeing. Food Research International, 104: 25-38. Choe, J.-H., Kim, H.-Y., Lee, J.-M., Kim, Y.-J., Kim, C.-J., 2013. Quality of frankfurter-type sausages with added pig skin and wheat fiber mixture as fat replacers. Meat Science, 93(4): 849-854. Choi, Y.-S., Choi, J.-H., Han, D.-J., Kim, H.-Y., Lee, M.-A., Jeong, J.-Y., Chung, H.-J., Kim, C.-J., 2010. Effects of replacing pork back fat with vegetable oils and rice bran fiber on the quality of reduced-fat frankfurters. Meat Science, 84(3): 557-563. Cierach, M., Modzelewska-Kapituła, M., Szaciło, K., 2009. The influence of carrageenan on the properties of low-fat frankfurters. Meat Science, 82(3): 295-299. Dehghani, S. 2019, Effect of adding Amaranth, Garlic and Thyme on Physicochemical, properties of Stirred Youghurt, The 3rd National Conference on Knowledge and Technology of Agricultural Science National Resources and Enviroment of Iran, Tehran, Iran (In Persian). Fellendorf, S., O'sullivan, M.G., Kerry, J.P., 2017. Effect of different salt and fat levels on the physicochemical properties and sensory quality of black pudding. Food Science & Nutrition, 5(2): 273-284. Fernández-López, J., Jiménez, S., Sayas-Barberá, E., Sendra, E., Pérez-Alvarez, J., 2006. Quality characteristics of ostrich (Struthio camelus) burgers. Meat Science, 73(2):295-303. Gök, V., Akkaya, L., Obuz, E., Bulut, S., 2011. Effect of ground poppy seed as a fat replacer on meat burgers. Meat Science, 89(4): 400-404. Han, M., Bertram, H.C., 2017. Designing healthier comminuted meat products: Effect of dietary fibers on water distribution and texture of a fat-reduced meat model system. Meat Science, 133: 159-165. Huang, S., Shiau, C., Liu, T., Chu, C., Hwang, D., 2005. Effects of rice bran on sensory and physico-chemical properties of emulsified pork meatballs. Meat Science, 70(4): 613-619. Marcone, M.F., 2000. First report of the characterization of the threatened plant species Amaranthus pumilus (Seabeach Amaranth). Journal of Agricultural and Food Chemistry, 48(2): 378-382. Mittal, G., Barbut, S., 1993. Effects of various cellulose gums on the quality parameters of low-fat breakfast sausages. Meat Science, 35(1): 93-103. Muthia, D., Nurul, H., Noryati, I., 2010. The effects of tapioca, wheat, sago and potato flours on the physicochemical and sensory properties of duck sausage. International Food Research Journal, 17(4): 150-167. Paredes-López, O., Amaranth Biology, Chemistry, and Technology: 2018: CRC Press. Prabpree, R., Pongsawatmanit, R., 2011. Effect of tapioca starch concentration on quality and freeze-thaw stability of fish sausage. Kasetsart J. (Nat. Sci.), 45: 314-324. Sabzi Belekhkanlu, A., Mirmoghtadayi, L., Hosseini, H., Hosseini, M., Ferdosi, R., Shojaee Aliabadi, S., 2016. Effect of Amaranth (Amaranthus hypochondriacus) seed flour as a Soya protein and bread crumbs on physicochemical and sensory properties of a typical meat hamburger. Iranian Journal of Nutrition Sciences & Food Technology. 11(3): 115-122 (In Persian). Savadkoohi, S., Hoogenkamp, H., Shamsi, K., Farahnaky, A., 2014. Color, sensory and textural attributes of beef frankfurter, beef ham and meat-free sausage containing tomato pomace. Meat Science, 97(4): 410-418. (In Persian). Serdaroglu, M., 2006. The characteristics of beef patties containing different levels of fat and oat flour. International journal of food science & technology, 41(2): 147-153. Serdaroğlu, M., Öztürk, B., Urgu, M., 2016. Emulsion characteristics, chemical and textural properties of meat systems produced with double emulsions as beef fat replacers. Meat Science, 117: 187-195. Sharaf, A., Ebrahium, M., Ammar, M., Abdel-Ghany, M., 2009. Influence of using moringa meal flour as meat extender on quality characteristics of beef burger patties during frozen storage. World Journal of Dairy & Food Sciences, 4(1):32-40. Sharoba, A., 2009. Quality attributes of sausage substituted by different levels of whole amaranth meal. Annals of Agricultural Science, Moshtohor, 47(2): 105-120. Soltanizadeh, N., Ghiasi-Esfahani, H., 2015. Qualitative improvement of low meat beef burger using Aloe vera. Meat Science, 99: 75-80. (In Persian). Tom Sen, M., Shokrkzizadeh, H., Soltanizadeh, N., 2016. The Effect of Replacing Wheat Flour with amaranth flour on physicochemical characteristics of chicken nuggets, Tarbiat Modares University, First International Congress and 24th National Congress of Iranian Food Science and Technology, Tehran, Iranian Association of Food Science and Technology (In Persian). Tosi, E., Re, E., Masciarelli, R., Sanchez, H., Osella, C., De La Torre, M., 2002. Whole and defatted hyperproteic amaranth flours tested as wheat flour supplementation in mold breads. LWT-Food Science and Technology, 35(5): 472-475. Turhan, S., Sagir, I., Ustun, N.S., 2005. Utilization of hazelnut pellicle in low-fat beef burgers. Meat Science, 71(2):312-316. Yang, H.-S., Choi, S.-G., Jeon, J.-T., Park, G.-B., Joo, S.-T., 2007. Textural and sensory properties of low fat pork sausages with added hydrated oatmeal and tofu as texture-modifying agents. Meat Science, 75(2):283-289 Zhang, W., Xiao, S., Samaraweera, H., Lee, E.J., Ahn, D.U., 2010. Improving functional value of meat products. Meat Science, 86(1):15-31. Zhuang, X., Han, M., Kang, Z.-L., Wang, K., Bai, Y., Xu, X.-L., Zhou, G.-H., 2016. Effects of the sugarcane dietary fiber and pre-emulsified sesame oil on low-fat meat batter physicochemical property, texture, and microstructure. Meat Science, 113, 107-115 | ||
|
آمار تعداد مشاهده مقاله: 508 تعداد دریافت فایل اصل مقاله: 431 |
||