Effect of Glucosamine and Ascorbic Acid Addition on Beef Burger Textural and Sensory Attributes
Aside from the possible health benefit of dietary consumption of glucosamine (GlcN), studies have also reported its flavour enhancing properties in varying food products. However, the impact of its inclusion on other quality attributes of meat products has been under-assessed. The present study exam...
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Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences
2021-10-01
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| Online Access: | http://journal.pan.olsztyn.pl/Effect-of-Glucosamine-and-Ascorbic-Acid-Addition-on-Beef-Burger-Textural-and-Sensory,142926,0,2.html |
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| author | Philip Soladoye Yuliya Hrynets Mirko Betti Zeb Pietrasik |
| author_facet | Philip Soladoye Yuliya Hrynets Mirko Betti Zeb Pietrasik |
| author_sort | Philip Soladoye |
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| description | Aside from the possible health benefit of dietary consumption of glucosamine (GlcN), studies have also reported its flavour enhancing properties in varying food products. However, the impact of its inclusion on other quality attributes of meat products has been under-assessed. The present study examined the effect of the addition of ascorbic acid (0.1%) and varying levels of GlcN (0.75, 1.5 and 3.0%) on colour stability, textural as well as sensory attributes of beef burger. Except for L * (lightness) value, significant interaction ( p <0.01) between storage time and added ingredient was observed for all colour parameters ( a* ; redness, b* ; yellowness, chroma, and hue angle) in beef burger. Generally, although ascorbic acid preserved the colour attributes of beef burgers during storage, addition of GlcN resulted in the deterioration of these colour parameters. Whereas the present result did not confirm any flavour enhancing attributes of GlcN compared to control, GlcN improved beef burger’s yield and reduced product cook loss. However, level of GlcN above 1.5% resulted in significant flavour and textural deterioration (p<0.05), leading to decline in consumer acceptability of beef burger. This study showed that a moderate level of glucosamine could be used in meat products as a functional ingredient with some additional technological benefits and limited impact on sensory attributes. Ascorbic acid adequately protected the colour of beef burger during refrigerated storage. |
| format | Article |
| id | doaj-art-6758e96583c14ad7838800d7d3839bfe |
| institution | Kabale University |
| issn | 2083-6007 |
| language | English |
| publishDate | 2021-10-01 |
| publisher | Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences |
| record_format | Article |
| series | Polish Journal of Food and Nutrition Sciences |
| spelling | doaj-art-6758e96583c14ad7838800d7d3839bfe2025-02-02T11:06:30ZengInstitute of Animal Reproduction and Food Research of the Polish Academy of SciencesPolish Journal of Food and Nutrition Sciences2083-60072021-10-0171441142110.31883/pjfns/142926142926Effect of Glucosamine and Ascorbic Acid Addition on Beef Burger Textural and Sensory AttributesPhilip Soladoye0https://orcid.org/0000-0002-4446-2149Yuliya Hrynets1Mirko Betti2https://orcid.org/0000-0002-4256-7174Zeb Pietrasik3Agriculture and Agri-Food Canada, Lacombe Research and Development Centre, Lacombe, Alberta, T4L 1W1, CanadaDepartment of Agricultural, Food and Nutritional Science, University of Alberta 410 Agriculture/Forestry Centre, Edmonton Alberta, T6G 2P5, CanadaDepartment of Agricultural, Food and Nutritional Science, University of Alberta 410 Agriculture/Forestry Centre, Edmonton Alberta, T6G 2P5, CanadaFood Processing Development Centre, Food and Bio Processing Branch, Alberta Agriculture and Forestry, Government of Alberta, Leduc, Alberta, T9E 7C5, CanadaAside from the possible health benefit of dietary consumption of glucosamine (GlcN), studies have also reported its flavour enhancing properties in varying food products. However, the impact of its inclusion on other quality attributes of meat products has been under-assessed. The present study examined the effect of the addition of ascorbic acid (0.1%) and varying levels of GlcN (0.75, 1.5 and 3.0%) on colour stability, textural as well as sensory attributes of beef burger. Except for L * (lightness) value, significant interaction ( p <0.01) between storage time and added ingredient was observed for all colour parameters ( a* ; redness, b* ; yellowness, chroma, and hue angle) in beef burger. Generally, although ascorbic acid preserved the colour attributes of beef burgers during storage, addition of GlcN resulted in the deterioration of these colour parameters. Whereas the present result did not confirm any flavour enhancing attributes of GlcN compared to control, GlcN improved beef burger’s yield and reduced product cook loss. However, level of GlcN above 1.5% resulted in significant flavour and textural deterioration (p<0.05), leading to decline in consumer acceptability of beef burger. This study showed that a moderate level of glucosamine could be used in meat products as a functional ingredient with some additional technological benefits and limited impact on sensory attributes. Ascorbic acid adequately protected the colour of beef burger during refrigerated storage.http://journal.pan.olsztyn.pl/Effect-of-Glucosamine-and-Ascorbic-Acid-Addition-on-Beef-Burger-Textural-and-Sensory,142926,0,2.htmlglucosamineascorbic acidbeef burgerconsumer acceptabilityquality attributes |
| spellingShingle | Philip Soladoye Yuliya Hrynets Mirko Betti Zeb Pietrasik Effect of Glucosamine and Ascorbic Acid Addition on Beef Burger Textural and Sensory Attributes Polish Journal of Food and Nutrition Sciences glucosamine ascorbic acid beef burger consumer acceptability quality attributes |
| title | Effect of Glucosamine and Ascorbic Acid Addition on Beef Burger Textural and Sensory Attributes |
| title_full | Effect of Glucosamine and Ascorbic Acid Addition on Beef Burger Textural and Sensory Attributes |
| title_fullStr | Effect of Glucosamine and Ascorbic Acid Addition on Beef Burger Textural and Sensory Attributes |
| title_full_unstemmed | Effect of Glucosamine and Ascorbic Acid Addition on Beef Burger Textural and Sensory Attributes |
| title_short | Effect of Glucosamine and Ascorbic Acid Addition on Beef Burger Textural and Sensory Attributes |
| title_sort | effect of glucosamine and ascorbic acid addition on beef burger textural and sensory attributes |
| topic | glucosamine ascorbic acid beef burger consumer acceptability quality attributes |
| url | http://journal.pan.olsztyn.pl/Effect-of-Glucosamine-and-Ascorbic-Acid-Addition-on-Beef-Burger-Textural-and-Sensory,142926,0,2.html |
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