Durvillaea antarctica Meal as a Possible Functional Ingredient in Traditional Beef Burgers

At present, some ingredients called “novel foods”, such as seaweed, are being incorporated into meat products. Therefore, this study aimed to evaluate the use of Durvillaea antarctica meal as an extender of traditional beef burgers and its effect on quality, fatty-acid profile, and general acceptabi...

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Bibliographic Details
Published in:Applied Sciences
Main Authors: John Quiñones, Rommy Díaz, Lidiana Velázquez, Ailín Martínez, Gastón Sepúlveda, Rodrigo Huaiquipán, Stefania Short, Carla Velásquez, David Cancino, Daniela Tapía, Fernando Abasolo, Néstor Sepúlveda
Format: Article in Journal/Newspaper
Language:English
Published: MDPI AG 2024
Subjects:
brown algae
novel foods
meat quality traits
traditional burgers
Technology
T
Engineering (General). Civil engineering (General)
TA1-2040
Biology (General)
QH301-705.5
Physics
QC1-999
Chemistry
QD1-999
Antarc*
Antarctica
Online Access:https://doi.org/10.3390/app14166922
https://doaj.org/article/481e73bf3c9d44e9b624e4c0997e373d
Description
Summary:At present, some ingredients called “novel foods”, such as seaweed, are being incorporated into meat products. Therefore, this study aimed to evaluate the use of Durvillaea antarctica meal as an extender of traditional beef burgers and its effect on quality, fatty-acid profile, and general acceptability. Prototypes including 0.5, 1.0, 1.5, and 3.0% Durvillaea antarctica meal were developed and measured for color, pH, water-holding capacity, fatty acids, and cholesterol profile. A trained sensory panel evaluated the organoleptic properties. The results show that as the amount of Durvillaea antarctica meal increases, the pH decreases less sharply compared to the control, while the water-holding capacity was similar to, but not better than, the control when including 3.0% of seaweed. On the other hand, the redness significantly decreased, affecting the sensory attributes of the product. The lipid profile was partially altered by the inclusion of the meal; it was observed that the percentage of saturated fats was reduced, and the levels of some omega3 fatty acids increased. Beef burgers made with 0.5% Durvillaea antarctica meal showed better acceptability and flavor. The use of seaweed, such as Durvillaea antarctica , could be a new alternative for the transformation of traditional meat products into new-generation foods. The evaluation of the functional and microbiological properties of the meat matrix, as well as nutraceutical properties and cost effectiveness, will be addressed in a future study.

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