Orange albedo flour as a fat replacer in beef burgers: adding value to citrus industry by-products

Authors

DOI:

https://doi.org/10.33448/rsd-v9i10.8298

Keywords:

Citrus by-products; Citrus sinensis L. Osbeck, var. Pera-Rio; Dietary fiber intake; Fat reduction.

Abstract

Dietary fiber is an important component to improve the nutritional appeal of meat products, and it could be obtained from by-products of the citrus industry. Considering that orange albedo was not sufficiently addressed in meat products, the purpose of this work was to evaluate the influence of the orange albedo flour as an animal fat substitute in beef burgers. Five formulations were developed with different substitutions of pork fat by the orange albedo flour (0; 25; 50; 75; and 100%). The analyses carried out were the proximal composition of orange albedo flour and beef burgers and the cooking yield, shrinkage, pH, color, sensory acceptance, and purchase intent of the beef burgers. The results showed that the percentage of lipids was reduced by up to 70%, however, the yield parameters were negatively affected by the inclusion of the orange albedo flour: the higher the amount of flour added, lower was the water retention capacity and higher was the shrinkage rate. Concerning sensory analysis, the formulations that pork back fat was substituted by 25 and 50% of orange albedo flour were the most acceptable for all sensory attributes and purchase intention, characterizing themselves as viable alternatives both of the nutritional and sensory aspects.

References

Aleson-Carbonell, L., Fernández-López, J., Pérez-Alvarez, J. A., & Kuri, V. (2005). Characteristics of beef burger as influenced by various types of lemon albedo. Innovative Food Science and Emerging Technologies, 6(2), 247–255. https://doi.org/10.1016/j.ifset.2005.01.002

Aleson-Carbonell, Luis, Fernández-López, J., Sendra, E., Sayas-Barberá, E., & Pérez-Alvarez, J. A. (2004). Quality characteristics of a non-fermented dry-cured sausage formulated with lemon albedo. Journal of the Science of Food and Agriculture, 84(15), 2077–2084. https://doi.org/10.1002/jsfa.1912

Ammar, M. S. (2017). Producing of High Fiber Chicken Meat Nuggets by Using Different Fiber Sources. Middle East Journal of Agriculture Research, 6(2), 415–423.

AOAC. (2005). Official methods of analysis of AOAC International. In W. Horwitz & G. W. Latimer (Eds.), Association of Official Analysis Chemists International (18th ed.). AOAC International. https://doi.org/10.3109/15563657608988149

Bampidis, V. A., & Robinson, P. H. (2006). Citrus by-products as ruminant feeds: A review. Animal Feed Science and Technology, 128(3–4), 175–217. https://doi.org/10.1016/j.anifeedsci.2005.12.002

Bastos, S. C., Pimenta, M. E. S. G., Pimenta, C. J., Reis, T. A., Nunes, C. A., Pinheiro, A. C. M., Fabrício, L. F. F., & Leal, R. S. (2014). Alternative fat substitutes for beef burger: technological and sensory characteristics. Journal of Food Science and Technology, 51(9), 2046–2053. https://doi.org/10.1007/s13197-013-1233-2

Berry, B.W. (1992). Low fat level effects on sensory, shear, cooking, and chemical properties of ground beef patties. Journal of Food Science, 57(3), 537–54. https://doi.org/10.1111/j.1365-2621.1992.tb08037.x

Brazil. Agência Nacional de Vigilância Sanitária. (2012). Resolução Da Diretoria Colegiada – Rdc No 54, De 12 De Novembro De 2012. Diário Oficial Da União, Poder Executivo, DF, Brasília., 16. Recuperado de http://portal.anvisa.gov.br/documents/ 33880/2568070/rdc0054_12_11_2012.pdf/c5ac23fd-974e-4f2c-9fbc-48f7e0a31864

Brazil. Ministério da Agricultura, Pecuária e Abastecimento. (2000). Regulamento Técnico de Identidade e Qualidade de Hambúrguer. Instrução Normativa n° 20, de 31 de julho de 2000. Diario Oficial Da União, 1, 7–12.

Brazil. (2005). Agência Nacional de Vigilância Sanitária. Regulamento Técnico para produtos de cereais, amidos, farinhas e farelos. RDC no 263 de 22/09/2005. (p. 368). Diário Oficial da União, 184.

CitrusBR - Brazilian Association of Citurs Exporters. (2020). Frozen Concentrate Orange Juice Equivalent Exports in tons and trading volume. Recuperado de http://www.citrusbr.com/en/statistics/?ins=03 %0. Accessed on August 4, 2020

Coksever, E., & Saricoban, C. (2010). Effects of bitter orange albedo addition on the quality characteristics of naturally fermented Turkish style sausages (sucuks). Journal of Food, Agriculture and Environment, 8(2), 82–85.

EC. (2006). Regulation (EC) No 1924/2006 of the European Parliament and of the Council of 20 December 2006 on nutrition and health claims made on foods (pp. 244–259). Official Journal of the European Union.

Eldemery, M. E. (2010). Effect orange albedo as a new source of dietary fiber on Characteristics of beef burger. The 5th Arab and 2nd International Annual Scientific Conference on Recent Trends of Developing Institutional and Academic Performance in Higher Specific Education.

Elleuch, M., Bedigian, D., Roiseux, O., Besbes, S., Blecker, C., & Attia, H. (2011). Dietary fibre and fibre-rich by-products of food processing: Characterisation, technological functionality and commercial applications: A review. Food Chemistry, 124(2), 411–421. https://doi.org/10.1016/j.foodchem.2010.06.077

Escobedo-Avellaneda, Z., Gutiérrez-Uribe, J., Valdez-fragoso, A., Torres, J. A., & Welti-Chanes, J. (2014). Phytochemicals and antioxidant activity of juice , flavedo , albedo and comminuted orange. Journal of Functional Foods, 6, 470–481. https://doi.org/10.1016/j.jff.2013.11.013

Fernández-Ginés, J. M., Fernández-López, J., Sayas-Barberá, E., Sendra, E., & Pérez-Álvarez, J. A. (2004). Lemon albedo as a new source of dietary fiber: Application to bologna sausages. Meat Science, 67(1), 7–13. https://doi.org/10.1016/j.meatsci.2003.08.017

Fernández-López, J., Fernández-Ginés, J. M., Aleson-Carbonell, L., Sendra, E., Sayas-Barberá, E., & Pérez-Alvarez, J. A. (2004). Application of functional citrus by-products to meat products. Trends in Food Science and Technology, 15(3–4), 176–185. https://doi.org/10.1016/j.tifs.2003.08.007

Fernández-López, J., Sendra-Nadal, E., Navarro, C., Sayas, E., Viuda-Martos, M., & Alvarez, J. A. P. (2009). Storage stability of a high dietary fibre powder from orange by-products. International Journal of Food Science and Technology, 44(4), 748–756. https://doi.org/10.1111/j.1365-2621.2008.01892.x

Ferreira, D. F. (2014). Sisvar: a Guide for its Bootstrap procedures in multiple comparisons. Ciência e Agrotecnologia, 38(2), 109–112. https://doi.org/10.1590/s1413-70542014000200001

Han, M., & Bertram, H. C. (2017). Designing healthier comminuted meat products: Effect of dietary fibers on water distribution and texture of a fat-reduced meat model system. Meat Science, 133(July), 159–165. https://doi.org/10.1016/j.meatsci.2017.07.001

Kris-Etherton, P. M., Petersen, K., & Van Horn, L. (2018). Convincing evidence supports reducing saturated fat to decrease cardiovascular disease risk. BMJ Nutrition, Prevention & Health, 1(1), 23–26. https://doi.org/10.1136/bmjnph-2018-000009

Lattimer, J. M., & Haub, M. D. (2010). Effects of dietary fiber and its components on metabolic health. Nutrients, 2(12), 1266–1289. https://doi.org/10.3390/nu2121266

Liu, Y., Shi, J., & Langrish, T. A. G. (2006). Water-based extraction of pectin from flavedo and albedo of orange peels. Chemical Engineering Journal, 120(3), 203–209. https://doi.org/10.1016/j.cej.2006.02.015

Lohman, M. H., & Hartel, R. W. (1994). Effect of milk fat fractions on fat bloom in dark chocolate. Journal of the American Oil Chemists’ Society, 71(3), 267–276. https://doi.org/10.1007/BF02638052

López-Vargas, J. H., Fernández-López, J., Pérez-Álvarez, J. Á., & Viuda-Martos, M. (2014). Quality characteristics of pork burger added with albedo-fiber powder obtained from yellow passion fruit (Passiflora edulis var. flavicarpa) co-products. Meat Science, 97(2), 270–276. https://doi.org/10.1016/j.meatsci.2014.02.010

Nunes, C. A., Pinheiro, A. C. M., & Bastos, S. C. (2011). Evaluating Consumer Acceptance Tests By Three-Way Internal Preference Mapping Obtained By Parallel Factor Analysis (PARAFAC). Journal of Sensory Studies, 26(2), 167–174. https://doi.org/10.1111/j.1745-459X.2011.00333.x

Oliveira, D. F., Mileski, J. P. F., de Carli, C. G., Marchi, J. F., Silva, D. C., Coelho, A. R., & Tonial, I. B. (2014). Golden fl axseed fl our as a substitute for animal fat in reduced-sodium beef hamburgers. Brazilian Journal of Food Technology, 17(4), 273–282.

Pereira, J., Brohi, S. A., Malairaj, S., Zhang, W., & Zhou, G. H. (2020). Quality of fat-reduced frankfurter formulated with unripe banana by-products and pre-emulsified sunflower oil. International Journal of Food Properties, 23(1), 420–433. https://doi.org/10.1080/10942912.2020.1733014

Pinheiro, A. C. M., Nunes, C. A., & Vietoris, V. (2013). Sensomaker: Uma ferramenta para caracterização sensorial de produtos alimentícios. Ciencia e Agrotecnologia, 37(3), 199–201. https://doi.org/10.1590/S1413-70542013000300001

Rapina, L. F. V. (2017). Caracterização de farinhas de albedo, bagaço e casca de laranja e sua aplicação em bolos de laranja. Tese de Doutorado. Universidade Estadual Paulista “Júlio de Mesquita Filho”, São José do Rio Preto, SP.

Santana, M. de F. (2005). Caracterização físico-química de fibra alimentar de laranja e maracujá. Tese de Doutorado. Universidade Estadual de Campinas. Campinas, SP.

Sariçoban, C., Özalp, B., Yilmaz, M. T., Özen, G., Karakaya, M., & Akbulut, M. (2008). Characteristics of meat emulsion systems as influenced by different levels of lemon albedo. Meat Science, 80(3), 599–606. https://doi.org/10.1016/j.meatsci.2008.02.008

Sayas-Barberá, E., Viuda-Martos, M., Fernández-López, F., Pérez-Alvarez, J. A., & Sendra, E. (2012). Combined use of a probiotic culture and citrus fiber in a traditional sausage “Longaniza de Pascua.” Food Control, 27(2), 343–350. https://doi.org/10.1016/j.foodcont.2012.04.009

Schmiele, M., Mascarenhas, M. C. C. N., Barretto, A. C., & Pollonio, M. A. R. (2015). Dietary fiber as fat substitute in emulsified and cooked meat model system. LWT - Food Science and Technology, 61(1), 105–111. https://doi.org/10.1016/j.lwt.2014.11.037

Selim, K. A., Ismaael, O. H., & Abdel Bary, M. S. (2019). Influence of incorporation of orange juice by-product on the quality properties of sponge cake and low-fat beef burger. SDRP Journal of Food Science & Technology, 4(7), 860–876. https://doi.org/10.25177/jfst.4.7.ra.564

Shan, B., Li, X., Pan, T., Zheng, L., Zhang, H., Guo, H., Jiang, L., Zhen, S., & Ren, F. (2014). Effect of shaddock albedo addition on the properties of frankfurters. Journal of Food Science and Technology, 52(7), 4572–4578. https://doi.org/10.1007/s13197-014-1467-7

Sharma, K., Mahato, N., Cho, M. H., & Lee, Y. R. (2017). Converting citrus wastes into value-added products: Economic and environmently friendly approaches. Nutrition, 34, 29–46. https://doi.org/10.1016/j.nut.2016.09.006

Sharma, S. K., Bansal, S., Mangal, M., Dixit, A. K., Gupta, R. K., & Mangal, A. K. (2016). Utilization of food processing by-products as dietary, functional, and novel fiber: A review. Critical Reviews in Food Science and Nutrition, 56(10), 1647–1661. https://doi.org/10.1080/10408398.2013.794327

Silva, I. C. V, Santos, A. A. O., Santana, D. G., Santos, A. J. A. O., Leite, M. L. C., Almeida, M. L., & S, M. P. (2013). Avaliação da influência das variáveis açúcar, polvilho azedo e albedo de laranja na elaboração de bolos de chocolate. Brazilian Journal of Food Technology, 16(3), 175–183. https://doi.org/http://dx.doi.org/10.1590/S1981-67232013005000022

Soncu, E. D., Kolsarici, N., Çiçek, N., Öztürk, G. S., Akoʇlu, I. T., & Arici, Y. K. (2015). The comparative effect of carrot and lemon fiber as a fat replacer on physico-chemical, textural, and organoleptic quality of low-fat beef hamburger. Korean Journal for Food Science of Animal Resources, 35(3), 370–381. https://doi.org/10.5851/kosfa.2015.35.3.370

Soriao, A. B. P., Dale, A. G., Dela Cruz, C. G. M., Indiongco, P. C. K., Manucom, J. L. M., Masangcay, J. N. M., Mañago, J. A. R., & Narvaez, M. B. (2015). Dehydration of pomelo (citrus grandis) albedo and its utilization as a source of dietary fiber in philippine pork sausage. Kasetsart Journal - Natural Science, 49(4), 606–614.

Stone, H. S., & Sidel, J. L. (2004). Sensory Evaluation Practices. In Academic Press (3rd ed.). Elsevier Ltd. https://doi.org/https://doi.org/10.1016/B978-0-12-672690-9.X5000-8

Tobin, B. D., O’Sullivan, M. G., Hamill, R. M., & Kerry, J. P. (2012). Effect of varying salt and fat levels on the sensory and physiochemical quality of frankfurters. Meat Science, 92(4), 659–666. https://doi.org/10.1016/j.meatsci.2012.06.017

Wakeling, I. N., & MacFie, H. J. H. (1995). Designing consumer trials balanced for first and higher orders of carry-over effect when only a subset of k samples from t may be tested. Food Quality and Preference, 6(4), 299–308. https://doi.org/10.1016/0950-3293(95)00032-1

Zhao, Y., Hou, Q., Zhuang, X., Wang, Y., Zhou, G., & Zhang, W. (2018). Effect of regenerated cellulose fiber on the physicochemical properties and sensory characteristics of fat-reduced emulsified sausage. Lwt, 97(January), 157–163. https://doi.org/10.1016/j.lwt.2018.06.053

Downloads

Published

21/09/2020

How to Cite

SILVA, L. B. F.; MIRANDA, C. N. .; SANTOS, M. dos; PEREIRA, P. A. P. .; CUNHA, L. R. da .; VIEIRA, S. M. .; GANDRA, K. M. B. . Orange albedo flour as a fat replacer in beef burgers: adding value to citrus industry by-products. Research, Society and Development, [S. l.], v. 9, n. 10, p. e1599108298, 2020. DOI: 10.33448/rsd-v9i10.8298. Disponível em: https://rsdjournal.org/index.php/rsd/article/view/8298. Acesso em: 4 nov. 2024.

Issue

Section

Agrarian and Biological Sciences