Extract of Beef Fat -crossword Oleiene
Modelling the Effects of Roselle Extract, Potato Peel Flour, and Beef Fat on the Sensory Properties and Heterocyclic Amines Formation of Beef Patties Studied by Using Response Surface Methodology †
1
Centro de Investigación en Alimentación y Desarrollo, A.C. Carretera Gustavo E. Astiazarán Rosas, #46. Hermosillo, Sonora 83304, Mexico
2
Grupo de Industrialización de Productos de Origen Animal, Departamento de Tecnología Agroalimentaria, Escuela Politécnica Superior de Orihuela, Universidad Miguel Hernández, Carretera Beniel, Km 3.2, E-Orihuela, 03312 Alicante, Spain
*
Authors to whom correspondence should be addressed.
†
This study was partially presented at the 1st International Electronic Conference on Food Science and Functional Foods, 10–25 November 2020; Available online:
.
Academic Editor: Antonio Cilla
Received: 27 April 2021 / Revised: 19 May 2021 / Accepted: 20 May 2021 / Published: 25 May 2021
Abstract
Heterocyclic amines (HCAs) are compounds with carcinogenic potential formed during high-temperature processing of meat and meat products. Vegetables or their extracts with high antioxidant capacity can be incorporated into the meat matrix to reduce their formation, but it is necessary to find the optimal levels to achieve maximum inhibition without affecting the sensory properties. The objective of this study was to evaluate the effects of roselle extract (RE, 0–1%), potato peel flour (PP, 0–2%), and beef fat (BF, 0–15%) on the sensory properties and formation of HCAs in beef patties using response surface methodology. IQx, IQ, MeIQx, MeIQ, 4,8-DiMeIQx, and PhIP were identified and quantified by HPLC. Regression models were developed to predict sensory properties and HCAs' formation. All models were significant (p < 0.05) and showed a R2 > 0.70. Roselle extract and beef fat had a negative linear effect on the formation of the total HCAs, while PP had a positive linear effect. The optimal formula that minimizes the formation of HCAs included 0.63% RE, 0.99% PP, and 11.96% BF. RE and PP are foods that can be used as ingredients in low-fat beef patties to minimize the formation of HCAs without affecting their sensory properties. View Full-Text
► ▼ Show Figures
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited
Share and Cite
MDPI and ACS Style
Pérez-Báez, A.J.; Valenzuela-Melendres, M.; Camou, J.P.; González-Aguilar, G.; Tortoledo-Ortiz, O.; González-Ríos, H.; Viuda-Martos, M. Modelling the Effects of Roselle Extract, Potato Peel Flour, and Beef Fat on the Sensory Properties and Heterocyclic Amines Formation of Beef Patties Studied by Using Response Surface Methodology. Foods 2021, 10, 1184. https://doi.org/10.3390/foods10061184
AMA Style
Pérez-Báez AJ, Valenzuela-Melendres M, Camou JP, González-Aguilar G, Tortoledo-Ortiz O, González-Ríos H, Viuda-Martos M. Modelling the Effects of Roselle Extract, Potato Peel Flour, and Beef Fat on the Sensory Properties and Heterocyclic Amines Formation of Beef Patties Studied by Using Response Surface Methodology. Foods. 2021; 10(6):1184. https://doi.org/10.3390/foods10061184
Chicago/Turabian Style
Pérez-Báez, Anna J., Martin Valenzuela-Melendres, Juan P. Camou, Gustavo González-Aguilar, Orlando Tortoledo-Ortiz, Humberto González-Ríos, and Manuel Viuda-Martos. 2021. "Modelling the Effects of Roselle Extract, Potato Peel Flour, and Beef Fat on the Sensory Properties and Heterocyclic Amines Formation of Beef Patties Studied by Using Response Surface Methodology" Foods 10, no. 6: 1184. https://doi.org/10.3390/foods10061184
Note that from the first issue of 2016, MDPI journals use article numbers instead of page numbers. See further details here.
Article Metrics
Article Access Statistics
For more information on the journal statistics, click here.
Multiple requests from the same IP address are counted as one view.
Source: https://www.mdpi.com/2304-8158/10/6/1184
0 Response to "Extract of Beef Fat -crossword Oleiene"
Post a Comment