Burgers
Mostrando 1-12 de 55 artigos, teses e dissertações.
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1. Infusion of Chenopodium ambrosioides consumed by rabbits: effects on carcass, meat and burger quality
Abstract Plants with high levels of antioxidant compounds have been used to feed animals and increase stability of their meat and meat products. The objective of this study was to evaluate the effects of Chenopodium ambrosioides infusion on carcass, meat and burger quality. Rabbits were assigned to each treatment (0, 5 or 10 g.L-1 of Chenopodium ambrosioides
Food Sci. Technol. Publicado em: 2020-12
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2. Spices as natural additives for beef burger production
Abstract This study aimed to investigate if the inclusion of different spices in bovine burger affects bacterial growth, lipid oxidation and sensorial characteristics of the products. Four hamburger formulations were prepared: control (without additives), saffron (1%), ginger (1%) and urucum (1%). The products were analyzed for total bacterial count (TBC) on
Food Sci. Technol. Publicado em: 2020-12
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3. Optimization of beef patties produced with vegetable oils: a mixture design approach and sensory evaluation
Abstract The exaggerated consumption of fast food and ready to eat products is a common practice which results in an unbalanced intake of saturated fats. In order to improve the fat composition of beef patties, mixture design was used to optimize the inclusion of pomace olive oil (POO) and canola oil (CO). Cooking yield, moisture retention, diameter reductio
Food Sci. Technol. Publicado em: 2020-06
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4. Survival analysis and cut-off point to estimate the shelf life of refrigerated fish burgers
Abstract The consumption of fish in Brazil is below the world average. In order to change this scenario, considering the high nutritional value of this meat, one of the strategies is to turn fish into a convenient product, such as burgers. Since fish burgers are not yet established in the market, it requires investigation of the shelf life. To that end, surv
Food Sci. Technol. Publicado em: 2020-03
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5. Survival analysis and cut-off point to estimate the shelf life of refrigerated fish burgers
Abstract The consumption of fish in Brazil is below the world average. In order to change this scenario, considering the high nutritional value of this meat, one of the strategies is to turn fish into a convenient product, such as burgers. Since fish burgers are not yet established in the market, it requires investigation of the shelf life. To that end, surv
Food Sci. Technol. Publicado em: 28/11/2019
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6. Potentiality of Using Mechanically Separated Meats of Nile Tilapia in Fishburgers: Chemical, Physical and Sensory Characterization
Abstract Fishburgers were made with washed mechanically separated meat (MSM) from carcass and filleting by-product (both washed and unwashed) of the Nile tilapia. The proximal composition of fishburgers was different and varied according to the raw material used, as well the color parameters. Fishburgers with MSM from filleting by-product had lower hardness
Braz. arch. biol. technol.. Publicado em: 28/11/2019
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7. Technological and sensory characteristics of hamburgers added with chia seed as fat replacer
RESUMO: No intuito de melhorar a qualidade nutricional e funcional, hambúrgueres de frango foram elaborados com diferentes quantidades de semente de chia (0, 2, 4 e 8%) em substituição ao toucinho e avaliados quanto às características microbiológicas, tecnológicas e sensoriais. A composição centesimal e as características microbiológicas dos hamb
Cienc. Rural. Publicado em: 15/08/2019
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8. Effects of quinoa flour on lipid and protein oxidation in raw and cooked beef burger during long term frozen storage
Abstract The objective of this work was to assess the effects of quinoa flour in the improving the quality characteristics and oxidation and storage stability (-18 °C for 3 months) of cooked and raw beef burger. The effects of quinoa flour addition (3, 5, 7 and 10%) on physicochemical composition, pH, cooking parameters and dimensional changes, color and t
Food Sci. Technol. Publicado em: 30/07/2018
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9. Performance of low-fat beef burger with added soluble and insoluble dietary fibers
Abstract Inulin, fructooligosaccharide, oat fiber and wheat fiber were added at 3 and 6% level in low-fat beef burger and their performances were evaluated. The low-fat beef burgers were submitted to cooking losses, objective color, texture profile, TBARS value, pH, microbiological and sensory evaluations. FR3, FR6, IN3 e IN6 showed no difference from the c
Food Sci. Technol. Publicado em: 11/06/2018
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10. A research on determination of quality characteristics of chicken burgers produced with transglutaminase supplementation
Abstract Transglutaminases are enzymes that catalyze the cross-linking between peptides or proteins. They play an important role in heat stability, gel-formation capability, water-holding capacity, emulsification and nutritional properties of proteins. They are preferred in the use of a variety of meat products due to the binding properties. In this study th
Food Sci. Technol. Publicado em: 26/10/2017
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11. Textured soy protein, collagen and maltodextrin as extenders to improve the physicochemical and sensory properties of beef burger
Abstract Non-meat ingredients have been added as extenders to variety of meat products, such as beef burger, to improve some properties. Textured soy protein (TSP), collagen (CL) and maltodextrin (MD); and their combinations (TSPCL, TSPMD, CLMD and TSPCLMD) were added to beef burgers and then the effect on physicochemical and sensory properties was evaluated
Food Sci. Technol. Publicado em: 26/10/2017
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12. Numerical Simulations with the Galerkin Least Squares Finite Element Method for the Burgers’ Equation on the Real Line
RESUMO Neste trabalho, apresentamos um eficiente esquema de elementos finitos com mínimos quadrados de Galerkin para simular a equação de Burgers na reta toda, sujeita a condições iniciais com suporte compacto. As simulações numéricas foram realizadas tomando-se uma sequência de problemas auxiliares de Dirichlet adimensionais no espaço e parametriz
TEMA (São Carlos). Publicado em: 2017-08