Plant-Based Ingredients Utilized as Fat Replacers and Natural Antimicrobial Agents in Beef Burgers

The present study aimed to find solutions based on the use of plant-based ingredients that would improve the nutritional quality of meat products as well as ensure sensory and microbiological quality. Two fat replacers, lemon albedo ( ) and carob seed gum ( ), were investigated by chemical analysis...

Full description

Saved in:
Bibliographic Details
Published in:Foods 2024-10, Vol.13 (20), p.3229
Main Authors: Lombardi, Silvia Jane, Pannella, Gianfranco, Coppola, Francesca, Vergalito, Franca, Maiuro, Lucia, Succi, Mariantonietta, Sorrentino, Elena, Tremonte, Patrizio, Coppola, Raffaele
Format: Article
Language:English
Subjects:
Albedo
Antimicrobial activity
Antimicrobial agents
Beef
better meat
bio-preservation
Carob
Chemical activity
Chemical analysis
Eriobotrya japonica
Fat substitutes
Food
Fruits
Ingredients
Investigations
Leaves
Lemons
Listeria
Meat industry
Meat products
medlar
Microorganisms
Minimum inhibitory concentration
Nutritive value
Plant extracts
Pseudomonas
Rheology
seed extract
Seeds
Sensory evaluation
Sensory properties
Thiobarbituric acid
Citations: Items that this one cites
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:The present study aimed to find solutions based on the use of plant-based ingredients that would improve the nutritional quality of meat products as well as ensure sensory and microbiological quality. Two fat replacers, lemon albedo ( ) and carob seed gum ( ), were investigated by chemical analysis and panel testing to evaluate their effect on the nutritional and sensory quality of beef burgers. The antimicrobial activity of two plant extracts, from nettle ( ) leaves and medlar ( ) seeds, was studied, evaluating the intensity of inhibitory action and the minimum inhibitory concentration against spp. and strains by plate test. In addition, the antioxidant activity of both extracts was evaluated. Based on the results, lemon albedo and medlar seed extracts were validated in a food model (beef burger) by a storage test and a challenge test. The storage test results highlight that medlar seed extract prevents the formation of thiobarbituric acid reactive substances (TBARSs) and ensures microbiological quality, inhibiting and spp. Anti- efficacy was confirmed in situ by challenge test results. In conclusion, although fat replacers ensure nutritional and sensory quality, they do not satisfy microbiological quality. This study clearly demonstrates that the safety of low-fat burgers can only be achieved through the combination of appropriate fat replacers with well-selected natural antimicrobial extracts.
ISSN:2304-8158
2304-8158
DOI:10.3390/foods13203229