A chemometric approach to evaluate the impact of pulses, Chlorella and Spirulina on proximate composition, amino acid, and physicochemical properties of turkey burgers
Само за регистроване кориснике
2019
Аутори
Marti-Quijal, Francisco J.Zamuz, Sol
Tomašević, Igor
Rocchetti, Gabriele
Lucini, Luigi
Marszalek, Krystian
Barba, Francisco J.
Lorenzo, José M.
Чланак у часопису (Објављена верзија)
Метаподаци
Приказ свих података о документуАпстракт
BACKGROUND: Changes in physicochemical parameters, proximate composition, amino acid and taste profiles of turkey burgers enriched by 1% with soy (control), pulses, Chlorella and Spirulina proteins were studied. RESULTSColor parameters, pH, ash content, total, essential and non-essential amino acids were significantly different among the different types of turkey burgers prepared. In this regard, turkey burgers made with pea protein presented the highest values for pH and lightness, whereas the samples prepared with broad bean showed the highest redness. The inclusion of bean and seaweed produced a marked increase of glutamic acid, lysine and aspartic acid. However, the taste profile was similar in the different six turkey burgers studied (soy, pea, lentil, broad bean, Chlorella and Spirulina protein). Orthogonal projections to latent structures discriminant analysis (OPLS-DA) allowed to classify turkey burgers according to protein sources, as compared to soy (control). Textural parame...ters, moisture and color were found to be the most discriminant parameters, able to describe the differences among burgers. Nonetheless, according to the supervised OPLS model, broad beans were found to possess a similar profile to soy (control). CONCLUSIONConsidering all studied parameters, the enrichment of turkey burgers with bean proteins could be used as a promising alternative to soy proteins from a technological point of view.
Кључне речи:
textural properties / color parameters / seaweeds / taste profile / turkey burgerИзвор:
Journal of the Science of Food and Agriculture, 2019, 99, 7, 3672-3680Издавач:
- Wiley, Hoboken
Финансирање / пројекти:
- FEDER INTERCONECTAEuropean Union (EU) [ITC-20151395]
- CYTED [116RT0503]
- EU Commission by the BBI-JU through the H2020 Project AQUABIOPROFIT 'Aquaculture and agriculture biomass side stream proteins and bioactives for feed, fitness and health promoting nutritional supplements' [790956]
Напомена:
- The peer-reviewed version: http://aspace.agrif.bg.ac.rs/handle/123456789/5767
DOI: 10.1002/jsfa.9595
ISSN: 0022-5142
PubMed: 30638267
WoS: 000468005100052
Scopus: 2-s2.0-85062335656
Институција/група
Poljoprivredni fakultetTY - JOUR AU - Marti-Quijal, Francisco J. AU - Zamuz, Sol AU - Tomašević, Igor AU - Rocchetti, Gabriele AU - Lucini, Luigi AU - Marszalek, Krystian AU - Barba, Francisco J. AU - Lorenzo, José M. PY - 2019 UR - http://aspace.agrif.bg.ac.rs/handle/123456789/5124 AB - BACKGROUND: Changes in physicochemical parameters, proximate composition, amino acid and taste profiles of turkey burgers enriched by 1% with soy (control), pulses, Chlorella and Spirulina proteins were studied. RESULTSColor parameters, pH, ash content, total, essential and non-essential amino acids were significantly different among the different types of turkey burgers prepared. In this regard, turkey burgers made with pea protein presented the highest values for pH and lightness, whereas the samples prepared with broad bean showed the highest redness. The inclusion of bean and seaweed produced a marked increase of glutamic acid, lysine and aspartic acid. However, the taste profile was similar in the different six turkey burgers studied (soy, pea, lentil, broad bean, Chlorella and Spirulina protein). Orthogonal projections to latent structures discriminant analysis (OPLS-DA) allowed to classify turkey burgers according to protein sources, as compared to soy (control). Textural parameters, moisture and color were found to be the most discriminant parameters, able to describe the differences among burgers. Nonetheless, according to the supervised OPLS model, broad beans were found to possess a similar profile to soy (control). CONCLUSIONConsidering all studied parameters, the enrichment of turkey burgers with bean proteins could be used as a promising alternative to soy proteins from a technological point of view. PB - Wiley, Hoboken T2 - Journal of the Science of Food and Agriculture T1 - A chemometric approach to evaluate the impact of pulses, Chlorella and Spirulina on proximate composition, amino acid, and physicochemical properties of turkey burgers EP - 3680 IS - 7 SP - 3672 VL - 99 DO - 10.1002/jsfa.9595 ER -
@article{ author = "Marti-Quijal, Francisco J. and Zamuz, Sol and Tomašević, Igor and Rocchetti, Gabriele and Lucini, Luigi and Marszalek, Krystian and Barba, Francisco J. and Lorenzo, José M.", year = "2019", abstract = "BACKGROUND: Changes in physicochemical parameters, proximate composition, amino acid and taste profiles of turkey burgers enriched by 1% with soy (control), pulses, Chlorella and Spirulina proteins were studied. RESULTSColor parameters, pH, ash content, total, essential and non-essential amino acids were significantly different among the different types of turkey burgers prepared. In this regard, turkey burgers made with pea protein presented the highest values for pH and lightness, whereas the samples prepared with broad bean showed the highest redness. The inclusion of bean and seaweed produced a marked increase of glutamic acid, lysine and aspartic acid. However, the taste profile was similar in the different six turkey burgers studied (soy, pea, lentil, broad bean, Chlorella and Spirulina protein). Orthogonal projections to latent structures discriminant analysis (OPLS-DA) allowed to classify turkey burgers according to protein sources, as compared to soy (control). Textural parameters, moisture and color were found to be the most discriminant parameters, able to describe the differences among burgers. Nonetheless, according to the supervised OPLS model, broad beans were found to possess a similar profile to soy (control). CONCLUSIONConsidering all studied parameters, the enrichment of turkey burgers with bean proteins could be used as a promising alternative to soy proteins from a technological point of view.", publisher = "Wiley, Hoboken", journal = "Journal of the Science of Food and Agriculture", title = "A chemometric approach to evaluate the impact of pulses, Chlorella and Spirulina on proximate composition, amino acid, and physicochemical properties of turkey burgers", pages = "3680-3672", number = "7", volume = "99", doi = "10.1002/jsfa.9595" }
Marti-Quijal, F. J., Zamuz, S., Tomašević, I., Rocchetti, G., Lucini, L., Marszalek, K., Barba, F. J.,& Lorenzo, J. M.. (2019). A chemometric approach to evaluate the impact of pulses, Chlorella and Spirulina on proximate composition, amino acid, and physicochemical properties of turkey burgers. in Journal of the Science of Food and Agriculture Wiley, Hoboken., 99(7), 3672-3680. https://doi.org/10.1002/jsfa.9595
Marti-Quijal FJ, Zamuz S, Tomašević I, Rocchetti G, Lucini L, Marszalek K, Barba FJ, Lorenzo JM. A chemometric approach to evaluate the impact of pulses, Chlorella and Spirulina on proximate composition, amino acid, and physicochemical properties of turkey burgers. in Journal of the Science of Food and Agriculture. 2019;99(7):3672-3680. doi:10.1002/jsfa.9595 .
Marti-Quijal, Francisco J., Zamuz, Sol, Tomašević, Igor, Rocchetti, Gabriele, Lucini, Luigi, Marszalek, Krystian, Barba, Francisco J., Lorenzo, José M., "A chemometric approach to evaluate the impact of pulses, Chlorella and Spirulina on proximate composition, amino acid, and physicochemical properties of turkey burgers" in Journal of the Science of Food and Agriculture, 99, no. 7 (2019):3672-3680, https://doi.org/10.1002/jsfa.9595 . .