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Effect of partial meat replacement by Hibiscus sabdariffa by-product and Pleurotus djamor powder on the quality of beef patties

2023Journal article Open access
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dc.contributor.authorBermúdez Piedra, Roberto
dc.contributor.authorRangel-Vargas, Esmeralda
dc.contributor.authorLorenzo, José M.
dc.contributor.authorRodriguez, Jose Antonio
dc.contributor.authorMunekata, Paulo E.S.
dc.contributor.authorTeixeira, Alfredo
dc.contributor.authorPateiro, Mirian
dc.contributor.authorRomero, Leticia
dc.contributor.authorSantos, Eva María
dc.date.accessioned2018-07-26T11:00:14Z
dc.date.available2018-07-26T11:00:14Z
dc.date.issued2023
dc.description.abstractThe effects of Hibiscus sabdariffa (roselle; Hs) by-product (2-5%) and Pleurotus djamor (pink oyster; Pd) powder (5-7.5%) as meat replacers on the physicochemical and sensorial properties of beef patties were analyzed. The addition of these non-meat ingredients significantly decreased moisture and increased fiber content, and did not affect the protein level of the product. The antioxidant effect of the roselle by-product was limited, while Pleurotus djamor favored the oxidation processes. The samples supplemented with roselle by-product and mushroom powder presented significantly lower microbial counts (total viable counts, enterobacteria, and Pseudomonas) than control, but texture and sensorial parameters were significantly affected. The patties darkened due to the presence of the Hibiscus by-product, while the color of the samples containing 5% Pleurotus djamor was hardly modified. These samples, together with the control samples, were the most sensorially appreciated. The addition of these ingredients provoked a decrease in texture parameters, being less pronounced in the samples with only 2% of roselle by-product. In spite of the good antimicrobial and antioxidant properties of Hibiscus by-products, its inclusion in meat should be moderate (2-2.5%) to avoid consumer rejection when Pleurotus djamor is also included in the formulation.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationBermúdez Piedra, Roberto; Rangel-Vargas, Esmeralda; Lorenzo, José M.; Rodriguez, Jose Antonio; Munekata, Paulo E.S.; Teixeira, Alfredo; Pateiro, Mirian; Romero, Leticia; Santos, Eva María. (2023). Effect of partial meat replacement by Hibiscus sabdariffa by-product and Pleurotus djamor powder on the quality of beef patties. Foods. eISSN 2304-8158. 12:2, p. 1-17pt_PT
dc.identifier.doi10.3390/foods12020391
dc.identifier.eissn2304-8158
dc.identifier.urihttp://hdl.handle.net/10198/17859
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherMDPIpt_PT
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectRosellept_PT
dc.subjectPink oyster
dc.subjectEdible mushroom
dc.subjectHealthy meat products
dc.subjectAntimicrobial
dc.subjectAntioxidant
dc.subjectMeat replacement
dc.subjectPlant-based foods
dc.titleEffect of partial meat replacement by Hibiscus sabdariffa by-product and Pleurotus djamor powder on the quality of beef pattiespt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.citation.titleFoodspt_PT
person.familyNameTeixeira
person.givenNameAlfredo
person.identifier958487
person.identifier.ciencia-id2A1A-FF0C-185B
person.identifier.orcid0000-0003-4607-4796
person.identifier.ridG-4118-2011
person.identifier.scopus-author-id56195849200
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
relation.isAuthorOfPublication27cc89a2-6661-4d8d-a727-21109c04a74e
relation.isAuthorOfPublication.latestForDiscovery27cc89a2-6661-4d8d-a727-21109c04a74e

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