Effect of Fat Type and Mango Peel Powder on the Physicochemical Properties of Beef Patties During Cold Storage and In Vitro Digestion.

IF 2.7 Q2 FOOD SCIENCE & TECHNOLOGY International Journal of Food Science Pub Date : 2024-10-23 eCollection Date: 2024-01-01 DOI:10.1155/2024/2981134

Martha Olivia Vázquez-Meza, Humberto González-Ríos, Gustavo Adolfo González-Aguilar, Manuel Viuda-Martos, José Luis Dávila-Ramírez, Martín Valenzuela-Melendres

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Abstract

The aim of this research was to evaluate the effects of fat type and mango peel powder (MP) on the physicochemical properties of cooked beef patties during cold storage and after in vitro digestion. Beef patties were prepared with saturated beef fat (BF) and pre-emulsified avocado oil (AO) or pre-emulsified safflower oil (SO). MP was added at 0% or 1%. The treatments were as follows: T1 (BF, no added MP), T2 (AO, no added MP), T3 (SO, no added MP), T4 (BF + 1%MP), T5 (AO + 1%MP), and T6 (SO + 1%MP). Substituting saturated fat with AO and SO improved the fatty acid profile of beef patties. The addition of pre-emulsified oils increased (p < 0.05) the L ^∗, a ^∗, and b ^∗ values. Moreover, the incorporation of MP in the meat formulation decreased (p < 0.05) lipid oxidation during cold storage. Adding MP to the meat formulation decreased (p < 0.05) lipid oxidation before and after in vitro digestion. Replacement of saturated fat with vegetable oils and incorporation of MP may be an alternative strategy to improve the quality of beef patties during cold storage and decrease lipid oxidation after in vitro digestion.

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脂肪类型和芒果皮粉对冷藏和体外消化期间牛肉饼理化性质的影响

本研究旨在评估脂肪类型和芒果皮粉（MP）对冷藏期间和体外消化后熟牛肉饼理化性质的影响。牛肉饼由饱和牛肉脂肪（BF）和预乳化鳄梨油（AO）或预乳化红花油（SO）制成。MP的添加量为0%或1%。处理方法如下T1（BF，不添加 MP）、T2（AO，不添加 MP）、T3（SO，不添加 MP）、T4（BF + 1%MP）、T5（AO + 1%MP）和 T6（SO + 1%MP）。用 AO 和 SO 替代饱和脂肪可改善牛肉饼的脂肪酸组成。添加预乳化油后，L∗、a∗和b∗值均有所增加（p < 0.05）。此外，在肉类配方中添加 MP 可减少（p < 0.05）冷藏期间的脂质氧化。在肉类配方中添加 MP 可减少体外消化前后的脂质氧化（p < 0.05）。用植物油替代饱和脂肪并加入 MP 可能是一种替代策略，可改善牛肉饼在冷藏期间的质量并减少体外消化后的脂质氧化。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

International Journal of Food Science Agricultural and Biological Sciences-Food Science

CiteScore

6.20

自引率

2.50%

发文量

105

审稿时长

11 weeks

期刊介绍： International Journal of Food Science is a peer-reviewed, Open Access journal that publishes research and review articles in all areas of food science. As a multidisciplinary journal, articles discussing all aspects of food science will be considered, including, but not limited to: enhancing shelf life, food deterioration, food engineering, food handling, food processing, food quality, food safety, microbiology, and nutritional research. The journal aims to provide a valuable resource for food scientists, food producers, food retailers, nutritionists, the public health sector, and relevant governmental and non-governmental agencies.