Use of Endemic Date Palm (Phoenix dactylifera L.) Seeds as an Insoluble Dietary Fiber: Effect on Turkey Meat Quality
In order to enhance the quality of a meat product, turkey burgers with a low-fat and a high-fiber level were formulated by the incorporation of insoluble fibers from Tunisian Deglet Nour date seeds as insoluble fiber concentrate (IFC) at 3%, 5%, and 10% (w/w). Compared to Deglet Nour date seeds powd...
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| Format: | Article |
| Language: | English |
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Wiley
2020-01-01
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| Series: | Journal of Food Quality |
| Online Access: | http://dx.doi.org/10.1155/2020/8889272 |
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| author | Mohamed Ali Bouaziz Brahim Bchir Tayssir Ben Salah Abir Mokni Hajer Ben Hlima Slim Smaoui Hamadi Attia Souhail Besbes |
| author_facet | Mohamed Ali Bouaziz Brahim Bchir Tayssir Ben Salah Abir Mokni Hajer Ben Hlima Slim Smaoui Hamadi Attia Souhail Besbes |
| author_sort | Mohamed Ali Bouaziz |
| collection | DOAJ |
| description | In order to enhance the quality of a meat product, turkey burgers with a low-fat and a high-fiber level were formulated by the incorporation of insoluble fibers from Tunisian Deglet Nour date seeds as insoluble fiber concentrate (IFC) at 3%, 5%, and 10% (w/w). Compared to Deglet Nour date seeds powder (DSP), physicochemical results revealed that IFC presented higher (P < 0.05) levels in carbohydrates at 88.85% and lower values of fat (5.94%), protein (3.81%), and ash (2.35%). For the technofunctional properties, IFC improved the oil-holding capacity (OHC) by 57.14% compared to DSP. IFC addition into turkey burgers was also instrumentally investigated by color (L∗, a∗, and b∗) and textural parameters (hardness, cohesiveness, adhesiveness, and elasticity) and sensory attributes using a 5-point hedonic scale. Furthermore, IFC changed significantly the color of the formulated products. In addition, hardness and adhesiveness values of all experiments increased significantly (P < 0.05) with the increase of the incorporation levels compared to the control sample. Regarding sensory analysis, formulated with 5 % IFC, turkey burger samples were most appreciated by the panel with higher (P < 0.05) overall acceptability. Additionally, two multivariate exploratory techniques, namely, Principal Component Analysis (PCA) and Hierarchical Cluster Analysis (HCA), were used to all obtained data describing the main characteristics attributed to refrigerated turkey meat samples. The applied chemometric approaches were useful in discriminating meat samples and therefore offer an approach to rely interrelationships between meat quality traits. Overall, the findings demonstrate the potential functional and economic utility of IFC as a promising ingredient for future healthy meat applications. |
| format | Article |
| id | doaj-art-ed728b60c14f499a80a4d6858d6cc1d3 |
| institution | Kabale University |
| issn | 0146-9428 1745-4557 |
| language | English |
| publishDate | 2020-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | Journal of Food Quality |
| spelling | doaj-art-ed728b60c14f499a80a4d6858d6cc1d32025-02-03T05:58:22ZengWileyJournal of Food Quality0146-94281745-45572020-01-01202010.1155/2020/88892728889272Use of Endemic Date Palm (Phoenix dactylifera L.) Seeds as an Insoluble Dietary Fiber: Effect on Turkey Meat QualityMohamed Ali Bouaziz0Brahim Bchir1Tayssir Ben Salah2Abir Mokni3Hajer Ben Hlima4Slim Smaoui5Hamadi Attia6Souhail Besbes7Ecole Nationale d’Ingénieurs de Sfax, Laboratoire Analyse, Valorisation et Sécurité des Aliments, Université de Sfax, Route de Soukra, Sfax 3038, TunisiaEcole Nationale d’Ingénieurs de Sfax, Laboratoire Analyse, Valorisation et Sécurité des Aliments, Université de Sfax, Route de Soukra, Sfax 3038, TunisiaEcole Nationale d’Ingénieurs de Sfax, Laboratoire Analyse, Valorisation et Sécurité des Aliments, Université de Sfax, Route de Soukra, Sfax 3038, TunisiaEcole Nationale d’Ingénieurs de Sfax, Laboratoire Analyse, Valorisation et Sécurité des Aliments, Université de Sfax, Route de Soukra, Sfax 3038, TunisiaLaboratoire de Génie Enzymatique et de Microbiologie, Equipe de Biotechnologie des Algues, Ecole Nationale d’Ingénieurs de Sfax, Université de Sfax, Sfax 3038, TunisiaLaboratoire de Biotechnologie Microbienne, Enzymatique et de Biomolécules (LBMEB), Centre de Biotechnologie de Sfax, P.B. 1171, Sfax 3018, TunisiaEcole Nationale d’Ingénieurs de Sfax, Laboratoire Analyse, Valorisation et Sécurité des Aliments, Université de Sfax, Route de Soukra, Sfax 3038, TunisiaEcole Nationale d’Ingénieurs de Sfax, Laboratoire Analyse, Valorisation et Sécurité des Aliments, Université de Sfax, Route de Soukra, Sfax 3038, TunisiaIn order to enhance the quality of a meat product, turkey burgers with a low-fat and a high-fiber level were formulated by the incorporation of insoluble fibers from Tunisian Deglet Nour date seeds as insoluble fiber concentrate (IFC) at 3%, 5%, and 10% (w/w). Compared to Deglet Nour date seeds powder (DSP), physicochemical results revealed that IFC presented higher (P < 0.05) levels in carbohydrates at 88.85% and lower values of fat (5.94%), protein (3.81%), and ash (2.35%). For the technofunctional properties, IFC improved the oil-holding capacity (OHC) by 57.14% compared to DSP. IFC addition into turkey burgers was also instrumentally investigated by color (L∗, a∗, and b∗) and textural parameters (hardness, cohesiveness, adhesiveness, and elasticity) and sensory attributes using a 5-point hedonic scale. Furthermore, IFC changed significantly the color of the formulated products. In addition, hardness and adhesiveness values of all experiments increased significantly (P < 0.05) with the increase of the incorporation levels compared to the control sample. Regarding sensory analysis, formulated with 5 % IFC, turkey burger samples were most appreciated by the panel with higher (P < 0.05) overall acceptability. Additionally, two multivariate exploratory techniques, namely, Principal Component Analysis (PCA) and Hierarchical Cluster Analysis (HCA), were used to all obtained data describing the main characteristics attributed to refrigerated turkey meat samples. The applied chemometric approaches were useful in discriminating meat samples and therefore offer an approach to rely interrelationships between meat quality traits. Overall, the findings demonstrate the potential functional and economic utility of IFC as a promising ingredient for future healthy meat applications.http://dx.doi.org/10.1155/2020/8889272 |
| spellingShingle | Mohamed Ali Bouaziz Brahim Bchir Tayssir Ben Salah Abir Mokni Hajer Ben Hlima Slim Smaoui Hamadi Attia Souhail Besbes Use of Endemic Date Palm (Phoenix dactylifera L.) Seeds as an Insoluble Dietary Fiber: Effect on Turkey Meat Quality Journal of Food Quality |
| title | Use of Endemic Date Palm (Phoenix dactylifera L.) Seeds as an Insoluble Dietary Fiber: Effect on Turkey Meat Quality |
| title_full | Use of Endemic Date Palm (Phoenix dactylifera L.) Seeds as an Insoluble Dietary Fiber: Effect on Turkey Meat Quality |
| title_fullStr | Use of Endemic Date Palm (Phoenix dactylifera L.) Seeds as an Insoluble Dietary Fiber: Effect on Turkey Meat Quality |
| title_full_unstemmed | Use of Endemic Date Palm (Phoenix dactylifera L.) Seeds as an Insoluble Dietary Fiber: Effect on Turkey Meat Quality |
| title_short | Use of Endemic Date Palm (Phoenix dactylifera L.) Seeds as an Insoluble Dietary Fiber: Effect on Turkey Meat Quality |
| title_sort | use of endemic date palm phoenix dactylifera l seeds as an insoluble dietary fiber effect on turkey meat quality |
| url | http://dx.doi.org/10.1155/2020/8889272 |
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