Fruit processing residues and canola oil as partial fat substitutes in beef burger

• Grant number: 12/03347-9
• Support Opportunities: Regular Research Grants
• Start date: September 01, 2013
• End date: August 31, 2015
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Science
• Principal Investigator: Solange Guidolin Canniatti Brazaca
• Grantee: Solange Guidolin Canniatti Brazaca
• Host Institution: Escola Superior de Agricultura Luiz de Queiroz (ESALQ). Universidade de São Paulo (USP). Piracicaba , SP, Brazil
• Associated researchers: Carmen Josefina Contreras Castillo ; Miriam Mabel Selani

Abstract

Residues from fruit processing represent contamination problem, because apparently without application, they are disposed in an improperly way, causing damage to the environment. However, due to the high fiber content present in these by-products, an alternative would be its use as food ingredient in the industry. Allied to this, among the new ingredients with a focus on reducing the fat content of meat products, the use of dietary fiber and vegetable oils has shown positive results, minimizing sensory and technological alterations in addition to allowing the development of products with health appeal. Thus, the objective of this work will be to study the effect of the addition of fruit residues and canola oil as partial fat replacers in beef burger. The characterization of pineapple, passion fruit and mango residues and the evaluation of the effects of reduced animal fat in beef burger and its partial replacement for 5% of canola oil and fruit residues at concentrations of 1.5, 3, 4.5 and 6% will be studied in the first stage (A) of the project. The results of the step A will be statistically evaluated in order to select the residue and concentration with the greatest potential for application. In the second stage (B), 5 treatments will be performed: conventional (CN) (20% of animal fat), control (CT) (10% of animal fat), canola oil (CO) (10% of animal fat + 5% of canola oil), selected fruit residue (RF) (10% of animal fat + fruit residue) and selected fruit residue and canola oil (RO) (10% of animal fat + 5% of canola oil + fruit residue), which will be evaluated for the oxidative stability (during 4 months of frozen storage), for cholesterol content, texture profile, fatty acids profile and for physicochemical, sensory and microbiological characteristics. (AU)

Scientific publications

(References retrieved automatically from Web of Science and SciELO through information on FAPESP grants and their corresponding numbers as mentioned in the publications by the authors)

SELANI, MIRIAM M.; SHIRADO, GIOVANNA A. N.; MARGIOTTA, GREGORIO B.; SALDANA, ERICK; SPADA, FERNANDA P.; PIEDADE, SONIA M. S.; CONTRERAS-CASTILLO, CARMEN J.; CANNIATTI-BRAZACA, SOLANGE G.. Effects of pineapple byproduct and canola oil as fat replacers on physicochemical and sensory qualities of low-fat beef burger. MEAT SCIENCE, v. 112, p. 69-76, FEB 2016. (12/03347-9)

SELANI, MIRIAM MABEL; BIANCHINI, ANDREIA; RATNAYAKE, WAJIRA S.; FLORES, ROLANDO A.; MASSARIOLI, ADNA PRADO; DE ALENCAR, SEVERINO MATIAS; CANNIATTI BRAZACA, SOLANGE GUIDOLIN. Physicochemical, Functional and Antioxidant Properties of Tropical Fruits Co-products. PLANT FOODS FOR HUMAN NUTRITION, v. 71, n. 2, p. 137-144, JUN 2016. (12/03347-9)