Effects of pineapple byproduct and canola oil as fat replacers on physicochemical and sensory qualities of low-fat beef burger

Aleson-Carbonell, 2005, Characteristics of beef burger as influenced by various types of lemon albedo, Innovative Food Science & Emerging Technologies, 6, 247, 10.1016/j.ifset.2005.01.002 AOAC, 2010 Besbes, 2008, Partial replacement of meat by pea fiber and wheat fiber: Effect on the chemical composition, cooking characteristics and sensory properties of beef burgers, Journal of Food Quality, 31, 480, 10.1111/j.1745-4557.2008.00213.x Bourne, 1978, Texture profile analysis, Food Technology, 32, 62 Choi, 2012, Effects of Laminaria japonica on the physico-chemical and sensory characteristics of reduced-fat pork patties, Meat Science, 91, 1, 10.1016/j.meatsci.2011.11.011 Choi, 2009, Characteristics of low-fat meat emulsion systems with pork fat replaced by vegetable oils and rice bran fiber, Meat Science, 82, 266, 10.1016/j.meatsci.2009.01.019 Choi, 2013, Quality characteristics of reduced-fat frankfurters with pork fat replaced by sunflower seed oils and dietary fiber extracted from makgeolli lees, Meat Science, 93, 652, 10.1016/j.meatsci.2012.11.025 Dzudie, 2004, Lipid sources and essential oils effects on quality and stability of beef patties, Journal of Food Engineering, 65, 67, 10.1016/j.jfoodeng.2003.12.004 Elleuch, 2011, Dietary fibre and fibre-rich by-products of food processing: Characterisation, technological functionality and commercial applications: A review, Food Chemistry, 124, 411, 10.1016/j.foodchem.2010.06.077 FAOSTAT Fernández-López, 2008, Physico-chemical and microbiological profiles of “salchichón” (Spanish dry-fermented sausage) enriched with orange fiber, Meat Science, 80, 410, 10.1016/j.meatsci.2008.01.010 Gao, 2014, Effects of glutinous rice flour on the physiochemical and sensory qualities of ground pork patties, LWT — Food Science and Technology, 58, 135, 10.1016/j.lwt.2014.02.044 Hughes, 1997, Effects of fat level, oat fibre and carrageenan on frankfurters formulated with 5, 12 and 30% fat, Meat Science, 45, 273, 10.1016/S0309-1740(96)00109-X Jiménez-Colmenero, 2000, Relevant factors in strategies for fat reduction in meat products, Trends in Food Science and Technology, 11, 56, 10.1016/S0924-2244(00)00042-X Keeton, 1994, Low-fat meat products—Technological problems with processing, Meat Science, 36, 261, 10.1016/0309-1740(94)90045-0 Larrauri, 1997, Pineapple shell as a source of dietary fiber with associated polyphenols, Journal of Agricultural and Food Chemistry, 45, 4028, 10.1021/jf970450j Le, 2008, Sensominer: A package for sensory data analysis, Journal of Sensory Studies, 23, 14, 10.1111/j.1745-459X.2007.00137.x López-López, 2010, Frozen storage characteristics of low-salt and low-fat beef patties as affected by Wakame addition and replacing pork backfat with olive oil-in-water emulsion, Food Research International, 43, 1244, 10.1016/j.foodres.2010.03.005 López-Vargas, 2014, Quality characteristics of pork burger added with albedo-fiber powder obtained from yellow passion fruit (Passiflora edulis var. flavicarpa) co-products, Meat Science, 97, 270, 10.1016/j.meatsci.2014.02.010 MacFie, 1989, Designs to balance the effect of order presentation and firts-order carry-over effects in hall tests, Journal of Sensory Studies, 4, 129, 10.1111/j.1745-459X.1989.tb00463.x Martínez, 2012, Chemical, technological and in vitro antioxidant properties of mango, guava, pineapple and passion fruit dietary fibre concentrate, Food Chemistry, 135, 1520, 10.1016/j.foodchem.2012.05.057 Moskowitz, 1983 Muguerza, 2001, Effect of replacing pork backfat with pre-emulsified olive oil on lipid fraction and sensory quality of Chorizo de Pamplona — A traditional Spanish fermented sausage, Meat Science, 59, 251, 10.1016/S0309-1740(01)00075-4 Pelser, 2007, Lipid oxidation in n−3 fatty acid enriched Dutch style fermented sausages, Meat Science, 75, 1, 10.1016/j.meatsci.2006.06.007 Rodríguez-Carpena, 2012, Avocado, sunflower and olive oils as replacers of pork back-fat in burger patties: Effect on lipid composition, oxidative stability and quality traits, Meat Science, 90, 106, 10.1016/j.meatsci.2011.06.007 Sánchez-Zapata, 2010, Effect of tiger nut fibre on quality characteristics of pork burger, Meat Science, 85, 70, 10.1016/j.meatsci.2009.12.006 Selani, 2015, Physicochemical, sensory and cooking properties of low fat beef burgers with addition of fruit byproducts and canola oil, 58 Silveira Rodríguez, 2003, Alimentos funcionales y nutrición óptima: ¿Cerca o lejos?, Revista Española de Salud Pública, 77, 317, 10.1590/S1135-57272003000300003 Singh, 2014, Quality of ω−3 fatty acid enriched low-fat chicken meat patties incorporated with selected levels of linseed flour/oil and canola flour/oil, Journal of Food Science and Technology, 51, 353, 10.1007/s13197-011-0507-9 Stone, 1992, Quantitative descriptive analysis (QDA), 15 Turhan, 2005, Utilization of hazelnut pellicle in low-fat beef burgers, Meat Science, 71, 312, 10.1016/j.meatsci.2005.03.027 USDA Youssef, 2010, Physicochemical effects of the lipid phase and protein level on meat emulsion stability, texture, and microstructure, Journal of Food Science, 75, S108, 10.1111/j.1750-3841.2009.01475.x Youssef, 2011, Fat reduction in comminuted meat products—Effects of beef fat, regular and pre-emulsified canola oil, Meat Science, 87, 356, 10.1016/j.meatsci.2010.11.011 Youssef, 2011, Effects of pre-emulsifying fat/oil on meat batter stability, texture and microstructure, International Journal of Food Science and Technology, 46, 1216, 10.1111/j.1365-2621.2011.02607.x