Search Results (71)

Plant-based meat (PBM) products have rapidly grown in popularity due to increasing consumer demand for sustainable, ethical, and health-oriented food alternatives. However, these novel products may pose microbiological risks similar to traditional meats, including contamination by Salmonella spp. In this study, PBM samples (n = 63), including raw products (ground pork, mushroom, and burger) and cooked products (chicken tender, chicken breast, nugget, and beef), were collected from local retail markets in Bangkok, Thailand. The prevalence of Salmonella spp. was assessed by calculating the proportion of confirmed positive samples relative to the total number of PBM products tested. Additionally, the genomic characteristics and antibiotic susceptibility of Salmonella isolated from PBM were also investigated. From the result, Salmonella enterica was detected in 2.44% (1/41) of raw PBM samples, whereas no contamination was observed in cooked PBM products (0/22). Serovar identification revealed the isolate to be S. Anatum. Whole genome sequencing (WGS) analysis revealed the genome of S. Anatum SPBM3 consisted of 4,726,256 base pairs with 52.15% GC content, encoding 4717 coding sequences (CDS). Pangenomic analyses placed S. Anatum SPBM3 within a distinct sub-cluster closely related to pathogenic Salmonella strains previously reported, confirming its identity as part of the S. enterica lineage. The genome harbored 67 antimicrobial resistance genes, 5 prophage elements, and 305 key virulence determinants. Phenotypically, the isolate exhibited susceptibility to most tested antibiotics but showed intermediate resistance to streptomycin, ciprofloxacin, and colistin. Our findings highlight the potential microbial risks associated with PBM products and emphasize the importance of genomic surveillance to ensure food safety and public health protection as dietary preferences evolve toward non-traditional food matrices. Full article

The inferior visual sensory attributes, particularly colour, of plant-based burgers, remain a barrier to enhancing consumer acceptance and uptake in the global market. This study aimed to comprehensively profile the colour transition dynamics at varying internal temperatures (uncooked, 35 °C, 55 °C, 75 °C, and 85 °C) of four distinct commercial plant-based (PB) and six animal-based (AB) burgers, and to identify key “colour gaps” for improvement. Raw beef burgers appeared red with higher positive a* values (redness), whereas v2food, vEEF, and Beyond burgers showed comparatively higher b* (yellowness) and c* (chroma) values both externally and internally. The sample Impossible PB burgers had the lowest colour differences (∆a*, ∆b*, ∆c*, and ∆E*), showing a beef-like colour transition in both raw and cooked states. Chicken and pork+beef burgers exhibited lower redness in the processed visual images attributed to higher L* values owing to lower myoglobin content. In AB burgers, a* was negatively correlated with L* and h°, while PB burgers positively correlated with b* and c*. The browning intensity observed in both AB and PB burgers is influenced by their internal structural characteristics, which respond dynamically to changes in internal temperature. Mapping the colour transition during the cooking of AB and PB burgers is a critical first step toward identifying gaps in PB product development. Enhancement of visual sensory attributes can be achieved through the modelling of suitable natural colour combinations to target specific dimensions in the colour space. Full article

This study investigated the fermentation of beef burgers enriched with varying quantities (5% and 10%) of hazelnut skin powder using Lactobacillus acidophilus and Lactiplantibacillus plantarum cultures. The physicochemical, textural, microbiological, and sensory characteristics of the burgers were examined. The research indicates that incorporating hazelnut skin powder enhances the fermentation process via its prebiotic properties. The addition of hazelnut skin powder and the fermentation process were found to affect the quality characteristics of the burgers. The findings indicated that after cooking, the reductions in weight loss, as well as changes in diameter and height, were inversely related to the quantity of hazelnut skin powder incorporated. With the increase in the amount of added hazelnut skin powder, there was a corresponding decrease in the L*, a*, and b* values of the samples. With an increase in the amount of added powder, there was a corresponding rise in the hardness value; however, it was observed that the hardness value decreased while the chewiness value improved in the fermented samples. The amounts of oleic acid and linoleic acid increased in accordance with the quantity of hazelnut skin powder added. Sample S3 exhibited the highest oleic acid amount at 49.05% and the highest linoleic acid amount at 6.10%. The prebiotic characteristics of hazelnut skin powder enhanced the growth of L. acidophilus and L. plantarum. The highest count of L. acidophilus was 8.90 log cfu/g in sample S6, while the maximum count of L. plantarum was 8.91 log cfu/g in sample S9. As the amount of added hazelnut skin powder increased, the scores for sensory properties decreased. Sample S7 was the most liked in terms of sensory properties. Consequently, it was concluded that the incorporation of hazelnut skin powder into the burgers enhanced specific physicochemical, microbiological, and sensory properties of the products. The addition of hazelnut skin powder was found to enhance the growth of lactic acid bacteria. Full article

Fats play a key role in the rheological and textural properties of meat products. However, growing awareness of the link between diet and disease has stimulated research on fat replacers that can replicate these functional properties. Inulin, a β-D-fructose polymer available in various degrees of polymerization (DP), is promising as a fat replacer due to its gel-forming ability in aqueous systems and its neutral sensory profile. This study focused on optimizing the formulation of inulin gel-based fat replacers for producing reduced-fat beef burgers. A D-optimal mixture-process design was employed, considering inulin with high-DP (HDP) and low-DP (LDP). The aim was to determine the optimal amount of inulin, water, and guar gum to achieve gels with rheological properties (η, shear viscosity; K, consistency index) similar to beef fat. The optimal formulations consisted of 51.52% inulin, 48.48% water, 1.50% guar gum for LDP gel, and 39.12% inulin, 60.88% water, 1.50% guar gum for HDP gel. These gels demonstrated shear viscosity and consistency indices comparable to beef fat. While rheological behavior at constant temperatures was similar, inulin gels showed increasing viscoelastic moduli (G′ and G″) with temperature, in contrast to the melting behavior of animal fat. When used in beef burger formulations, the optimized gels resulted in improved cooking yields, reduced shrinkage, and better dimensional stability compared to conventional controls. These benefits are attributed to the hydrophilic and stabilizing properties of inulin. The findings support the use of inulin-based gels as effective fat replacers, offering a promising strategy to reduce fat content in meat products without compromising functional quality. Full article

Worldwide dietary sodium intake exceeds the recommended daily allowance, generating global interest in reducing sodium content in foods. This preliminary study aimed to evaluate the effects of decreasing sodium chloride (NaCl) levels on hybrid burger characteristics by partially replacing it with potassium chloride and carrot pulp. A total of 60 beef burger patties were divided into four treatments: A (control), 1.5% NaCl; B, 1.5% NaCl + 5% carrot pulp; C, 30% replacement of NaCl with potassium chloride (KCl) + 5% carrot pulp; D, 50% replacement of NaCl with KCl + 5% carrot pulp. Carrot pulp significantly influenced color indices and pH. The control (treatment A) exhibited the lowest lightness (L*) values (31.70 vs. 40.9, 38.67, and 38.44 for treatments B, C, and D, respectively; p < 0.05). Additionally, carrot pulp positively affected water-holding capacity, but it led to an increase in total aerobic bacterial count by approximately 2 logs and fungal count increased by about 4 logs (cfu/g). Sensory attributes were not impacted by the addition of carrot pulp; however, replacing 50% of NaCl with KCl significantly increased bitterness. In conclusion, replacing 30% of NaCl with KCl while incorporating carrot pulp was feasible without compromising sensory properties of the hybrid burger. Full article

This study assessed the potential for natural anti-microbials to control Listeria monocytogenes in vacuum packed beef burgers. Minimum inhibitory and bactericidal concentration (MIC and MBC) results for natural anti-microbials (carvacrol; essential oils of thyme, rosemary, clove and cinnamon; hop extract; cranberry extract; cranberry pomace; propolis extract; and chitosan sourced from both shrimp and mushroom) were used to select agents (n = 6) showing the most promise against L. monocytogenes. These agents, including chitosan from shrimp and mushroom (a novel source), and cranberry extract, were then tested against L. monocytogenes in vacuum packed beef burgers during chilled storage (3 ± 1 °C, 16 days). Following storage (16 d), the number of L. monocytogenes in beef burgers treated with chitosan (2.5%), regardless of source, was significantly lower (p < 0.05) (1.2 to 1.6 log₁₀CFU g⁻¹) than in the control samples, while smaller reductions (0.5 log₁₀ CFU g⁻¹; p < 0.05) were noted in samples with cranberry extract (0.625%). While chitosan had no significant impact on HunterLab colour measurements during chilled storage, cranberry extract significantly impacted the colour (p < 0.05), resulting in lower L*, a*, and b* values. Observational assessment of colour, odour and the overall quality of the raw meat on opening the pack found that beef burgers with added chitosan (both sources) were acceptable, while those with added cranberry extract received an overall quality score of approximately 5.4, which is above the acceptability threshold (5/10). Overall, the study showed the potential of chitosan to control L. monocytogenes in beef burgers, and the advantage of this agent sourced from mushrooms is discussed. Full article

The aim of this study was to produce texturized vegetable proteins (TVPs) from faba bean protein via low-moisture extrusion. The effect of extrusion variables including temperature (110, 125, and 140 °C at the die), feed moisture content (30, 35, and 40%), and screw speed (200, 300, and 400 rpm) on the TVP properties were investigated. An increase in feed moisture content or extruder temperature reduced the specific mechanical energy and torque by 40–45% during extrusion. An increase in feed moisture created TVPs with lower bulk densities and rehydration ratios while an increase in extruder temperature or screw speed increased the bulk density of the TVPs. An increase in screw speed also caused a decrease in the water holding capacity of the milled TVP flours. The TVP flours had a 33–70% higher oil holding capacity than the raw material. The texture profile showed that an increase in feed moisture influenced TVP hardness, gumminess, and chewiness with higher values compared to the treatments with lower moisture contents. Springiness, cohesiveness, and resilience were more affected by a change in screw speed with higher values at 200 rpm. The best parameters were selected (125 °C, 40% MC, 300 rpm) to produce TVP to use as a partial (hybrid burger) and complete (vegan burger) replacement of beef in a burger patty. The replacement of 25% beef with TVPs in a hybrid burger increased the cooking yield and moisture retention and decreased the thickness and diameter change compared to the beef burger without TVPs. In a vegan formulation, the faba bean TVP burger had lower cooking yield and moisture retention than commercial products. Full article

Beef burger consumption has been questioned due to the burgers’ high levels of saturated fatty acids and the use of synthetic additives for preservation. In order to improve the acceptability and health benefits of this product, two functional ingredients, artichoke and extra-virgin olive oil (EVOO), have been used to formulate four different beef burgers: a control burger (CB), a fat-replaced burger with an EVOO emulsion (FRB), and two FRB formulations with the incorporation of enzymatically treated (FRB-TAE) or untreated (FRB-AE) artichoke extract. Fat replacement significantly affected the lipid profile of the burgers, increasing oleic acid levels and n-3 PUFA such as α-linolenic and eicosapentaenoic acids. Artichoke incorporation exerted beneficial effects on the antioxidant activity, as well as on the total phenolic content of the reformulated burgers, leading to a decrease in color changes, lipid and protein oxidation after 3 days of storage at 4 °C, as well as reducing the formation of volatile compounds such as hexanal, 2,3-Octanedione, or 1-Octen-3-ol. No differences were found between formulations for the sensory parameters studied. These results demonstrate a possible revalorization of artichoke by-products by improving the nutritional properties of beef burgers, revealing a potential application as a higher value-added ingredient in the meat industry. Full article

The present study aimed to find solutions based on the use of plant-based ingredients that would improve the nutritional quality of meat products as well as ensure sensory and microbiological quality. Two fat replacers, lemon albedo (Citrus lemon) and carob seed gum (Ceratonia siliqua), were investigated by chemical analysis and panel testing to evaluate their effect on the nutritional and sensory quality of beef burgers. The antimicrobial activity of two plant extracts, from nettle (Urtica dioica) leaves and medlar (Eriobotrya japonica) seeds, was studied, evaluating the intensity of inhibitory action and the minimum inhibitory concentration against Pseudomonas spp. and Listeria innocua strains by plate test. In addition, the antioxidant activity of both extracts was evaluated. Based on the results, lemon albedo and medlar seed extracts were validated in a food model (beef burger) by a storage test and a challenge test. The storage test results highlight that medlar seed extract prevents the formation of thiobarbituric acid reactive substances (TBARSs) and ensures microbiological quality, inhibiting Enterobacteriaceae and Pseudomonas spp. Anti-Listeria efficacy was confirmed in situ by challenge test results. In conclusion, although fat replacers ensure nutritional and sensory quality, they do not satisfy microbiological quality. This study clearly demonstrates that the safety of low-fat burgers can only be achieved through the combination of appropriate fat replacers with well-selected natural antimicrobial extracts. Full article

Background: The aim of this study was to evaluate the selected quality parameters of innovative beef burgers produced with the addition of açaí and/or sea buckthorn berry juices. Methods: Five variants of innovative burgers were obtained, differing in the proportion of juices in the recipe. The pH of meat stuffing, thermal losses, production yield, color (CIE L*a*b*), content of polyphenolic compounds, degree of oxidation of the lipid fraction (TBARS), and antioxidant activity against ABTS radicals were determined. Anti-diabetic activity was measured as the ability to inhibit α-glucosidase and dipeptidyl peptidase−4 activity. A sensory evaluation was also performed. Results: Beef burgers formulated with açaí and sea buckthorn juices had up to five times higher total polyphenol content than burgers without added juices. The addition of the juices increased antioxidant activity against ABTS radicals (from 42 to 440 µmol/L/100 g) and effectively inhibited oxidation of the lipid fraction of the beef burgers. Recipe modifications resulted in changes in the color parameters of the beef burgers and had a positive effect on the sensory quality attributes evaluated. Beef burgers containing 0.5 g of açaí juice and 1.0 g of sea buckthorn juice were rated the best in terms of acceptability of appearance, aroma, color, juiciness, and tenderness. The addition of açaí and sea buckthorn juice did not increase the inhibitory activity against α-glucosidase and dipeptidyl peptidase-IV of the innovative beef burgers. Conclusions: The proposed recipe modification may be an effective way to fortify beef burgers with phytochemicals with antioxidant properties while maintaining their sensory properties. Full article

Background: Beef burgers are perishable meat products, and to extend their shelf life, EU Regulation 1129/11 permits the use of certain additives. Objectives: However, given the concerns of health-conscious consumers and the potential toxicity of synthetic substances, this study aimed to explore the use of fennel waste extracts as natural preservatives. Methods: This study characterized the bioactive compounds (phenolic content), the antioxidant activity (ABTS⁺ and DPPH assay), and the antimicrobial properties (against Salmonella enterica serotype Enteritidis, Escherichia coli, Staphylococcus aureus, Bacillus cereusi, and Pseudomonas aeruginosa) of different fennel waste extracts (LF, liquid fraction; SF, solid fraction and PF, pellet fraction). Additionally, the potential use of the best fennel extract was evaluated for its impact on beef burger shelf life (up to 18 days at 4 ± 1 °C) in terms of microbiological profile, pH, and activity water (a_w). Results: The PF extract, which was rich in flavones, hydroxybenzoic, and hydroxycinnamic acids, demonstrated the highest antioxidant and antimicrobial activities. Microbiological analyses on beef burgers with PF identified this extract as a potential antimicrobial substance. The a_w and pH values did not appear to be affected. Conclusions: In conclusion, fennel extracts could be proposed as natural compounds exploitable in beef burgers to preserve their quality and extend their shelf-life. Full article

Iron is an essential mineral that supports biological functions like growth, oxygen transport, cellular function, and hormone synthesis. Insufficient dietary iron can lead to anemia and cause fatigue, cognitive impairment, and poor immune function. Animal-based foods provide heme iron, which is more bioavailable to humans, while plant-based foods typically contain less bioavailable non-heme iron. Edible insects vary in their iron content and may have heme or non-heme forms, depending on their diet. Edible insects have been proposed as a protein source that could address issues of food insecurity and malnutrition in low resource contexts; therefore, it is important to understand the bioavailability of iron from insect-based foods. In this study, we used Inductively Coupled Plasma and Mass Spectrometry (IPC-MS) and Caco-2 cell culture models to compare the soluble and bioavailable iron among five different lab-produced tempeh formulations featuring Tenebrio molitor (mealworm) with their non-fermented raw ingredient combinations. Finally, we compared the iron bioavailability of a mealworm tempeh with two sources of conventional beef (ground beef and sirloin steaks) and two commercially available plant-based meat alternatives. The results show that while plant-based meat alternatives had higher amounts of soluble iron, particularly in the Beyond Burger samples, the fermented mealworm-based tempeh had greater amounts of bioavailable iron than the other samples within the set. While all the samples presented varying degrees of iron bioavailability, all products within the sample set would be considered good sources of dietary iron. Full article

At present, some ingredients called “novel foods”, such as seaweed, are being incorporated into meat products. Therefore, this study aimed to evaluate the use of Durvillaea antarctica meal as an extender of traditional beef burgers and its effect on quality, fatty-acid profile, and general acceptability. Prototypes including 0.5, 1.0, 1.5, and 3.0% Durvillaea antarctica meal were developed and measured for color, pH, water-holding capacity, fatty acids, and cholesterol profile. A trained sensory panel evaluated the organoleptic properties. The results show that as the amount of Durvillaea antarctica meal increases, the pH decreases less sharply compared to the control, while the water-holding capacity was similar to, but not better than, the control when including 3.0% of seaweed. On the other hand, the redness significantly decreased, affecting the sensory attributes of the product. The lipid profile was partially altered by the inclusion of the meal; it was observed that the percentage of saturated fats was reduced, and the levels of some omega3 fatty acids increased. Beef burgers made with 0.5% Durvillaea antarctica meal showed better acceptability and flavor. The use of seaweed, such as Durvillaea antarctica, could be a new alternative for the transformation of traditional meat products into new-generation foods. The evaluation of the functional and microbiological properties of the meat matrix, as well as nutraceutical properties and cost effectiveness, will be addressed in a future study. Full article

Chlorella vulgaris (C.V) is known for its high protein and nutrient contents and has been touted as a potential functional ingredient in food products. For this study, beef burgers were formulated with varying levels of Chlorella vulgaris fortification (0%, 0.5%, 1%, and 1.5% by weight). The nutritional composition, including proximate analysis and mineral content, was determined for each treatment group. The quality characteristics evaluated included thiobarbituric acid (TBA), total volatile base nitrogen (TVBN), pH, and total acidity. The study included extracting the active substances from Chlorella vulgaris using three solvents, 50% ethanol, 95% ethanol, and water, to evaluate the effect on the antimicrobial and antioxidant activity. The results showed that the water extract had the highest total phenolic content (183.5 mg gallic acid equivalent per gram) and the highest flavonoid content (54 mg quercetin per gram). The aqueous extract had the highest content of total antioxidants, followed by the 95% ethanol and 50% ethanol extracts. Meanwhile, the 50% ethanol extract showed the best antimicrobial activity, while the aqueous extract had less of an effect on Gram-positive bacteria and no effect on E. coli. For the burger treatments, at the end of the storage period, it was observed that the microbial load of the treatments decreased compared to the control, and there was a high stability in the total volatile base nitrogen (TVBN) values for the treatments compared to the control, reaching a value of 22.4 at month 5, which is well above the acceptable limit, indicating spoilage. The pH values were higher for all of the treatments, with a lower total acidity for all of the treatments compared to the control. In conclusion, utilizing Chlorella vulgaris algae as a natural preservative to extend the freshness of burgers is a sustainable and innovative approach to food preservation. By harnessing the power of this green superfood, we not only enhance the shelf life of our food products but also contribute to a healthier and more environmentally friendly food industry. Full article

The composition of pumpkin seeds includes bioactive compounds, proteins, polyunsaturated fatty acids, and dietary fibers. Thus, the objective of this research was to develop and evaluate the nutritional and quality standard of beef burgers supplemented with pumpkin seeds (Cucurbita moschata) added in different proportions. To process the pumpkin seed flour (PSF), the seeds were sanitized, dried in an oven, crushed, and sieved. Through such means, three formulations of beef burgers were prepared, named S (without the addition of PSF), F5 (with the addition of 5% (w/w) of PSF), and F10 (with the addition of 10% (w/w) of PSF). The respective results for burgers P, F5, and F10 were as follows (w/w): proteins 17.61%, 18.04%, 19.86%; lipids 12.19%, 12.42%, 14.55%; ash 1.77%, 1.86%, 1.94%; fibers 0%, 0.88%, 1.76%; phenolic compounds 39.55, 82.93, 90.30 (mg/g); and total antioxidant capacity 11.09%, 18.48%, 24.45%. Regarding the sensory analysis attributes, tasters gave sample F10 scores lower than 7. However, the standard and F5 samples showed results higher than 7 for all parameters. For the determination of shelf life, an expiration date of 30 days was established. It was observed that adding PSF to industrialized products adds nutritional value with the inclusion of polyunsaturated fats, phenolic compounds, and dietary fibers. Full article