Publicación: INCORPORATION OF AVOCADO PEEL EXTRACT TO REDUCE COOKING-INDUCED HAZARDS IN BEEF AND SOY BURGERS: A CLEAN LABEL INGREDIENT
| dc.creator | IGOR ALFONSO TRUJILLO MAYOL | |
| dc.creator | JULIO ENRIQUE ILDEFONSO ALARCÓN ENOS | |
| dc.date | 2021 | |
| dc.date.accessioned | 2025-01-10T15:20:59Z | |
| dc.date.available | 2025-01-10T15:20:59Z | |
| dc.date.issued | 2021 | |
| dc.description.abstract | IN THIS STUDY, THE BENEFITS OF USING AVOCADO PEEL EXTRACT (APE), RICH IN PHENOLIC COMPOUNDS, TO REDUCE THE OXIDATION AND FORMATION OF HARMFUL COMPOUNDS RESULTING FROM COOKING, WERE INVESTIGATED. BEEF AND SOY-BASED BURGERS WITH THE ADDITION OF APE (0.5% AND 1%) WERE STUDIED AFTER PAN FRYING CONCERNING PROXIMATE AND PHYSICOCHEMICAL CHARACTERISTICS, INHIBITION OF PROTEIN AND LIPID OXIDATION PRODUCTS (THIOBARBITURIC ACID REACTIVE SUBSTANCES [TBARS], HEXANAL, AND CARBONYLS), HETEROCYCLIC AROMATIC AMINES (HAS) AND ACRYLAMIDE FORMATION. SENSORY ANALYSIS WAS ADDITIONALLY PERFORMED. APE-AFFECTED PROXIMATE COMPOSITION, PROTEIN, FAT, AND ASH CONTENTS (%) WERE FOUND TO BE MARKEDLY HIGHER IN APE-INCORPORATED BURGERS (~28.32 ± 0.29, ~14.00 ± 0.01, AND ~1.57 ± 0.05, RESPECTIVELY), COMPARED WITH THE CONTROLS (~26.55 ± 0.51, ~12.77 ± 0.32, AND ~1.48 ± 0.16, RESPECTIVELY). LOWER CONCENTRATIONS OF TBARS, HEXANAL, AND CARBONYLS WERE OBSERVED IN APE-TREATED BURGERS ON DAYS 1 AND 10, POST-COOKING, COMPARED TO CONTROLS. OVERALL, IT WAS FOUND THAT APE HAD A GREATER PROTECTIVE EFFECT THAN THE POSITIVE CONTROL (SODIUM ASCORBATE INCORPORATED) IN BEEF BURGERS. IN SOY BURGERS, THE POSITIVE CONTROL DEMONSTRATED PRO-OXIDANT ACTIVITY. THE ADDITION OF 0.5% APE WAS FOUND TO INHIBIT HAS AND ACRYLAMIDE FORMATION IN BEEF AND SOY BURGERS. ALTHOUGH THE ADDITION OF APE AFFECTED THE COLOR OF BOTH MEAT AND SOY BURGERS, IT DID NOT IMPACT CONSUMER PREFERENCE. IT WAS THEREFORE CONCLUDED THAT APE EXTRACT MIGHT BE A SUITABLE CLEAN-LABEL ALTERNATIVE TO SYNTHETIC ANTIOXIDANTS, AND THAT IT CAN PROTECT AND INCREASE THE NUTRITIONAL VALUE OF MEAT AND MEAT-FREE BURGERS. | |
| dc.format | application/pdf | |
| dc.identifier.doi | 10.1016/j.foodres.2021.110434 | |
| dc.identifier.issn | 1873-7145 | |
| dc.identifier.issn | 0963-9969 | |
| dc.identifier.uri | https://repositorio.ubiobio.cl/handle/123456789/11593 | |
| dc.language | spa | |
| dc.publisher | FOOD RESEARCH INTERNATIONAL | |
| dc.relation.uri | 10.1016/j.foodres.2021.110434 | |
| dc.rights | PUBLICADA | |
| dc.title | INCORPORATION OF AVOCADO PEEL EXTRACT TO REDUCE COOKING-INDUCED HAZARDS IN BEEF AND SOY BURGERS: A CLEAN LABEL INGREDIENT | |
| dc.title.alternative | INCORPORACIÓN DE EXTRACTO DE CÁSCARA DE AGUACATE PARA REDUCIR LOS PELIGROS INDUCIDOS POR LA COCCIÓN EN HAMBURGUESAS DE CARNE DE RES Y SOJA: UN INGREDIENTE DE ETIQUETA LIMPIA | |
| dc.type | ARTÍCULO | |
| dspace.entity.type | Publication | |
| ubb.Estado | PUBLICADA | |
| ubb.Otra Reparticion | DEPARTAMENTO DE INGENIERIA EN ALIMENTOS | |
| ubb.Otra Reparticion | DEPARTAMENTO DE CIENCIAS BASICAS | |
| ubb.Sede | CHILLÁN | |
| ubb.Sede | CHILLÁN |
