Nitrite reduction in beef burger using papaya (Carica papaya L.) epicarp
| Autor: | Viviana Andrea Velasco-Arango, José Igor Hleap-Zapata, Luis Eduardo Ordóñez-Santos |
|---|---|
| Rok vydání: | 2020 |
| Předmět: |
chemistry.chemical_classification
biology Chemistry business.industry General Chemical Engineering biology.organism_classification Industrial and Manufacturing Engineering Lycopene Zeaxanthin chemistry.chemical_compound Ingredient Food processing Response surface methodology Food science Nitrite Carica business Carotenoid Food Science |
| Zdroj: | Food Science and Technology International. 27:344-352 |
| ISSN: | 1532-1738 1082-0132 |
| Popis: | Current pressure on the need to reduce nitrite content in meat products without affecting sensory properties such as color requires research for the development of healthy foods and the improvement of the quality of life of human beings. Fruit by-products are an important source of bioactive compounds, which can be used as natural additives in food processing. The objective of this study was to evaluate papaya epicarp flour as a natural ingredient in nitrite reduction of beef burger. Papaya epicarp samples after lyophilized were ground. A composite central design and a response surface methodology were used in order to analyze the process variables (nitrite and papaya epicarp flour concentrations) on the color of the beef burger. Response variables were carotenoid fractions and CIEL*a*b*. The optimal color-maximizing nitrite/flour ratio in beef burger was found corresponding to 150 mg/kg nitrite/40 mg/kg flour, where the maximum values for β-cryptoxanthin, zeaxanthin, and lycopene were 0.451, 0.447, and 0.251 mg/100 g of sample, respectively, together with the lower value of L* (64.38). This study showed the agro-industrial potential of papaya epicarp flour to reduce nitrite concentrations in this food, in addition, the valuation of this by-product could bring economic and environmental benefits. |
| Databáze: | OpenAIRE |
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