Development and Utilization of Rice Bran in Hamburger as a Fat Replacer
الموضوعات :
Mohammad Mehdi Marvizadeh
1
(Young Researchers and Elite Club, Damghan Branch, Islamic Azad University, Damghan, Semnan, Iran)
Neda Akbari
2
(Department of Food Science and Technology, Darab Branch, Islamic Azad University, Darab, Iran)
الکلمات المفتاحية: Cooking loss, Fat replacer, Low-fat, Rice bran (RB),
ملخص المقالة :
The effect of rice bran (RB) on the physicochemical properties such as fat content, pH, moisture content, color evaluation (L*, a*, b* values), and cooking loss of hamburger was investigated. To this purpose, four groups were processed: a control group and three treatment groups containing 2%, 3%, and 4% RB. The addition of 4% RB to hamburgers decreased the fat content by 25%. The highest rate of cooking loss (P<0.05) was observed in the control group. Chemical tests indicated that hamburgers with RB increased moisture content of samples. Proximate test indicated that the greatest pH in a hamburgerwas achieved when 4% RB is added. The values of L* in low-fat hamburger (LFH) were decreased using RB replacer. Therefore, healthier hamburger can be manufactured by RB as fat replacer without product's quality loss.
1. Yousefi N., Zeynali F., Alizadeh M., 2018. Optimization of low-fat meat hamburger formulation containing quince seed gum using response surface methodology. Journal of food science and technology. 55 (2), 598-604.
2. Choi Y.S., Choi J.H., Han D.J., Kim H.Y., Lee M.A., Kim H.W., Jeong J.Y., Kim C.J., 2009. Characteristics of low-fat meat emulsion systems with pork fat replaced by vegetable oils and rice bran fiber. Meat Sci. 82(2), 266-271.
3. Serin S., Sayar S., 2017. The effect of the replacement of fat with carbohydrate-based fat replacers on the dough properties and quality of the baked pogaca: a traditional high-fat bakery product. Food Science and Technology (Campinas). 37(1), 25-32.
4. Seydim Z.B.G., 2005. Effect of inulin and dairy-Lo as fat replacers on the quality of set type yogurt. Milchwissenschaft. 60, 51-55.
5. Krystyjan M., Gumul D., Ziobro R., Sikora M., 2015. The Effect of Inulin as a Fat Replacement on Dough and Biscuit Properties. J of Food Quality. 38(5), 305-315.
6. Almeida C.M., Wagner R., Mascarin L.G., Zepka L.Q., Campagnol P.C.B., 2014. Production of Low-Fat Emulsified Cooked Sausages Using Amorphous Cellulose Gel. J of Food Quality. 37(6), 437-443.
7. Taki G.H., 1991. Functional ingredient blend produces low-fat meat products to meet consumer expectations. Food Technol (USA). 45(11), 70-74.
8. Liu H., Xu X. M., Guo S. D., 2007. Rheological, texture and sensory properties of low-fat mayonnaise with different fat mimetics. LWT - Food Sci and Technol. 40(6), 946-954.
9. Talukder S., 2015. Effect of dietary fiber on properties and acceptance of meat products: a review. Crit Rev in Food Sci and Nut. 55(7), 1005-1011.
10. Hu G., Yu W., 2015. Effect of hemicellulose from rice bran on low fat meatballs chemical and functional properties. Food Chem. 186, 239-243.
11. Cara L., Borel P., Armand M., Lafont H., Lesgards G., Lairon D., 1992. Milling and Processing of Wheat and other Cereals Affect Their Capacity to Inhibit Pancreatic Lipase in Vitro. Journal of Food Science. 57(2), 466-469.
12. Sharma S.C., 1981. Gums and hydrocolloids in oil-water emulsions. Food Chem. 35, 59-67.
13. Wang S., Chang T., Wang C., Shi L., Wang W., Yang H., Cui M., 2015. Effect of Particle Sizes of Soy Okara on Textural, Color, Sensory and Rheological Properties of Pork Meat Gels. J Food Quality. 38(4), 248-255.
14. Bagchi T. B., Sharma S., Chattopadhyay K., 2016. Development of NIRS models to predict protein and amylose content of brown rice and proximate compositions of rice bran. Food Chem. 191, 21-27.
15. Álvarez D., Delles R.M., Xiong Y.L., Castillo M., Payne F.A., Laencina J., 2011. Influence of canola-olive oils, rice bran and walnut on functionality and emulsion stability of frankfurters. LWT - Food Sci and Technol. 44(6), 1435-1442.
16. Watchararuji K., Goto M., Sasaki M., Shotipruk A., 2008. Value-added subcritical water hydrolysate from rice bran and soybean meal. Bioresource Technology. 99(14), 6207-6213.
17. Chandi G.K., Sogi D.S., 2007. Functional properties of rice bran protein concentrates. J Food Eng. 79(2), 592-597.
18. Chiavaro E., Rinaldi M., Vittadini E., Barbanti D., 2009. Cooking of pork Longissimus dorsi at different temperature and relative humidity values: Effects on selected physico-chemical properties. J Food Eng. 93(2), 158-165.
19. Association of Official Analytical C., 1990. Official methods of analysis. The Association. Arlington, Va.
20. Alakhrash F., Anyanwu U., Tahergorabi R., 2016. Physicochemical properties of Alaska pollock (Theragra chalcograma) surimi gels with oat bran. LWT - Food Sci and Technol. 66, 41-47.
21. Hughes E., Cofrades S., Troy D.J., 1997. Effects of fat level, oat fibre and carrageenan on frankfurters formulated with 5, 12 and 30% fat. Meat Sci. 45(3), 273-281.
22. Choi Y.S., Kim Y.B., Kim H.W., Hwang K.E., Song D.H., Jeong T.J., Park J., Kim C.J., 2015. Emulsion Mapping in Pork Meat Emulsion Systems with Various Lipid Types and Brown Rice Fiber. Korean Journal for Food Science of Animal Resources. 35(2), 258-264.
23. Choi Y.S., Kim H.W., Hwang K.E., Song D.H., Jeong T.J., Kim Y.B., Jeon K.H., Kim C.J., 2015. Effects of fat levels and rice bran fiber on the chemical, textural, and sensory properties of frankfurters. Food Science and Biotechnology. 24(2), 489-495.
24. Choi Y.S., Choi J.H., Han D.J., Kim H.Y., Lee M.A., Kim H.W., Lee J.W., Chung H.J., Kim C.J., 2010. Optimization of replacing pork back fat with grape seed oil and rice bran fiber for reduced-fat meat emulsion systems. Meat Sci. 84(1), 212-218.
25. Pereira J., Zhou G.h., Zhang W.G., 2016. Effects of rice flour on emulsion stability, organoleptic characteristics and thermal rheology of emulsified sausage. Journal of Food and Nutrition Research. 4(4), 216-222.
26. Lurueña-Martı́nez M.A., Vivar-Quintana A.M., Revilla I., 2004. Effect of locust bean/xanthan gum addition and replacement of pork fat with olive oil on the quality characteristics of low-fat frankfurters. Meat Sci. 68(3), 383-389.
27. Choi J.H., Jeong J.Y., Han D.J., Choi Y.S., Kim H.Y., Lee M.A., Lee E.S., Paik H.D., Kim C.J., 2008. Effects of pork/beef levels and various casings on quality properties of semi-dried jerky. Meat Sci. 80(2), 278-286.
28. Choi Y.S., Jeong J.Y., Choi J.H., Han D.J., Kim H.Y., Lee M.A., Kim H.W., Paik H.D., Kim C.J., 2008. Effects of dietary fiber from rice bran on the quality characteristics of emulsion-type sausages. Korean Journal for Food Science of Animal Resources. 28(1), 14-20.
29. Gao X., Zhang W., Zhou G., 2014. Effects of glutinous rice flour on the physiochemical and sensory qualities of ground pork patties. LWT - Food Sci and Technol. 58(1), 135-141.
30. Choi Y.S., Choi J.H., Han D.J., Kim H.Y., Lee M.A., Lee E.S., Jeong J.Y., Paik H.D., Kim C.J., 2008. Effects of rice bran fiber on quality of low-fat tteokgalbi. Food Science and Biotechnology. 17(5), 959-964.
31. Ali M., Kim G., Seo H., Jung E., Kim B., Yang H., Joo S., 2011. Possibility of making low-fat sausages from duck meat with addition of rice flour. Asian-Australasian Journal of Animal Sciences. 24(3), 421-428.
32. Yoo S.S., Kook S.H., Park S.Y., Shim J.H., Chin K.B., 2007. Physicochemical characteristics, textural properties and volatile compounds in comminuted sausages as affected by various fat levels and fat replacers. International Journal of Food Science & Technology. 42(9), 1114-1122.
