TY  - 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 . .

TY  - 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/123456789/5767
AB  - Changes in physicochemical parameters, proximate composition, amino
acid and taste profiles of turkey burgers enriched at 1% with soy (control), pulses,
Chlorella and Spirulina proteins were studied.
Results: Color parameters, pH, ash content, total, essential and non-essential amino
acids were significantly different among the different type 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).
Conclusion: Considering 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 = "Changes in physicochemical parameters, proximate composition, amino
acid and taste profiles of turkey burgers enriched at 1% with soy (control), pulses,
Chlorella and Spirulina proteins were studied.
Results: Color parameters, pH, ash content, total, essential and non-essential amino
acids were significantly different among the different type 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).
Conclusion: Considering 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 . .