Please use this identifier to cite or link to this item: https://scholarhub.balamand.edu.lb/handle/uob/5828
DC FieldValueLanguage
dc.contributor.authorCarvalho, Francisco Allan L.en_US
dc.contributor.authorPateiro, Mirianen_US
dc.contributor.authorDomínguez, Rubénen_US
dc.contributor.authorBarba-Orellana, Soniaen_US
dc.contributor.authorMattar, Jessyen_US
dc.contributor.authorRimac Brnčić, Suzanaen_US
dc.contributor.authorBarba, Francisco Joséen_US
dc.contributor.authorLorenzo, José Manuelen_US
dc.date.accessioned2022-06-23T07:01:48Z-
dc.date.available2022-06-23T07:01:48Z-
dc.date.issued2019-01-01-
dc.identifier.issn01458892-
dc.identifier.urihttps://scholarhub.balamand.edu.lb/handle/uob/5828-
dc.description.abstractThis study describes the replacement of meat by spinach on physicochemical and nutritional properties of chicken burgers. Three batches of chicken burgers were manufactured: control (burgers prepared with 100% of chicken meat), E10 (burgers manufactured with 10% of spinach and 90% of chicken meat), and E30 (burgers prepared with 30% of spinach and 70% of chicken meat). The replacement of meat by spinach significantly affected the color parameters, decreasing L*, a*, and b* values with the increasing of spinach amount addition. Burgers manufactured with 30% of spinach presented the lowest fat (5.76%), energy (146.75 Kcal/100 g), and NaCl (0.87%) contents. On the contrary, dietary fiber increased with the spinach amount added, showing the highest values in burgers from E30 group (4.27%).Regarding fatty acid profile, the highest values of PUFA were found in E30 samples, whereas the highest values of MUFA were found in E10 samples. Practical applications: A significant improvement in the nutritional quality of chicken burgers formulated with spinach addition was achieved. Therefore, the inclusion in the market of a meat product that traditionally has an image of highly caloric and with high amounts of fat totally reformulated and nutritionally improved opens the possibility for meat industries to reduce costs and manufacture products with better nutritional quality. Concerning to fatty acid profile and nutritional indices, burgers manufactured with spinach presented levels closer to the recommendation of healthier products.en_US
dc.language.isoengen_US
dc.titleReplacement of meat by spinach on physicochemical and nutritional properties of chicken burgersen_US
dc.typeJournal Articleen_US
dc.identifier.doi10.1111/jfpp.13935-
dc.identifier.scopus2-s2.0-85063592559-
dc.identifier.urlhttps://api.elsevier.com/content/abstract/scopus_id/85063592559-
dc.contributor.affiliationFaculty of Arts and Sciencesen_US
dc.description.volume43en_US
dc.description.issue5en_US
dc.date.catalogued2022-06-23-
dc.description.statusPublisheden_US
dc.identifier.ezproxyURLhttp://ezsecureaccess.balamand.edu.lb/login?url=https://doi.org/10.1111/jfpp.13935en_US
dc.relation.ispartoftextJournal of Food Processing and Preservationen_US
Appears in Collections:Graduate Program in Food Science and Technology
Show simple item record

SCOPUSTM   
Citations

13
checked on Oct 1, 2022

Record view(s)

7
checked on Oct 7, 2022

Google ScholarTM

Check

Dimensions Altmetric

Dimensions Altmetric


Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.