Repositorio
Institucional

Cecilia Andres, Silvina

Florencia Nagai, Nadia

M Lorenzo, Jose

Ranalli, Natalia

Angel Perez-Alvarez, Jose

Sepulveda, Nestor

Dominguez, Ruben

M Santos, Eva

Teixeira, Alfredo

Use of seaweed powder (Undaria sp.) as a functional ingredient in low-fat pork burgers

ELSEVIER

ALGAL RESEARCH-BIOMASS BIOFUELS AND BIOPRODUCTS

en

Seaweeds are a valuable resource for food development due to their nutritional composition and technological properties. This work aimed to evaluate Undaria sp. powder (UP) properties and its performance as a functional ingredient in low-fat pork burgers. UP proximal composition, physicochemical, and functional properties were evaluated. UP showed a monomodal particle size distribution, low moisture, and low water activity. It showed both high mineral (26.5 g/100 g db) and total dietary fiber (40.685 g/100 g db) contents. UP lipid level was low (5.2 g/100 g db). The fatty acid profile presented high proportions of SFA and MUFA (48.8 % and 38.2 %, respectively), followed by PUFA (13 %), with palmitic (C16:0, 36.9 %) and oleic acids (C18:1n-9, 34.4 %) in the highest abundance. Concerning UP properties, it retained more water than lipids, its total phenolic content reached 15.50 mg GAE/g, and the antioxidant capacity was 29.42 and 34.50 mu mol TE/g for DPPH and ABTS methods, respectively. Burgers were manufactured with UP or milk protein concentrate (MPC) as emulsifiers, packaged, and stored frozen. Formulation and storage time effects on the product's physicochemical and techno-functional properties were evaluated. The UP addition to burgers increased yields, hardness, and chewiness, while reduced shrinkages in comparison with control burgers with MPC. Although the color was adversely affected by the formulation, it was balanced with carmine addition. Even though the UP burgers showed higher antioxidant capacity, lipid oxidation increased during storage and with UP incorporation. UP addition did not affect the product's fatty acid profiles or fat contents. Therefore, UP could be an adequate strategy for developing meat products with improved techno-functional and antioxidant properties.

artículo original

This research was funded by Consejo Nacional de Investigaciones Cientificas, grant number CONICET PIP 546, Agencia Nacional de Promocion Cientifica y Tecnologica, grant number PICT 2015-0344 and Universidad Nacional de La Plata, grant number X728. This research was funded by Healthy Meat network (CYTED ref.: 119RT0568).

10.1016/j.algal.2022.102862

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Healthy meat

Functional pork burgers

Seaweed

Natural ingredient

Functional food

ANTIOXIDANT ACTIVITY

BEEF PATTIES

LOW-SALT

BIFURCARIA-BIFURCATA

CHEMICAL-COMPOSITION

PHENOLIC CONTENT

REDUCED-FAT

OLIVE OIL

QUALITY CHARACTERISTICS

OXIDATIVE STABILITY

Biotecnología y Microbiología Aplicada

Carne saludable

Hamburguesas de cerdo funcionales

Algas

Ingrediente natural

Alimento funcional

ACTIVIDAD ANTIOXIDANTE

EMPANADAS DE CARNE

BAJO EN SAL

BIFURCARIA-BIFURCATA

COMPOSICIÓN-QUÍMICA

CONTENIDO FENOLICO

GRASA REDUCIDA

ACEITE DE OLIVA

CARACTERÍSTICAS DE CALIDAD

ESTABILIDAD OXIDATIVA

Tecnología de los Alimentos

Nutrición y Dietética

Biotecnología Alimentaria

Use of seaweed powder (Undaria sp.) as a functional ingredient in low-fat pork burgers

artículo original

version publicada

CC BY-NC-ND 2.5 AR

CC BY-NC-ND 2.5 AR

restringido

restringido

https://ri.conicet.gov.ar/handle/11336/204047

ANID PICT 2015-0344

UNDLP X728

CONICET PIP 546

CYTED 119RT0568

WOS:000864654500008