Physicochemical, technological and sensory properties of hamburger made with meat from lambs fed on whole cottonseed

Physicochemical, technological and sensory properties of hamburger made with meat from lambs fed... The physicochemical composition and the technological and sensory properties of hamburgers made with meat from Ile de France lambs fed on different levels (0, 10, 20, 30 and 40%) of whole cottonseed were studied. The addition of whole cottonseed to the lambs’ diets decreased the thiobarbituric acid reactive substances in the lamb meat and altered the physicochemical characteristics of the hamburgers, which were characterised by low lipid ( $$ \hat{y} = 4.27 $$ y ^ = 4.27 ), cholesterol ( $$ \hat{y} = 75.15 $$ y ^ = 75.15 ) and caloric content ( $$ \hat{y} = 122.04 $$ y ^ = 122.04 ). The results regarding cooking characteristics were directly related to the microscopic observations regarding the hamburgers; the more cohesive structures exhibited better performance after cooking, with increased cooking yield and moisture retention, and decreased cooking loss. The levels of whole cottonseed did not influence the texture profile, but they negatively affected the acceptability of the hamburgers, since as the levels of cotton seedlings increased, the scores for the sensorial attributes decreased. Thus, a maximum inclusion of 16.7% of whole cottonseed in the dry matter of the diet of lambs is recommended. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Journal of Food Science and Technology Springer Journals

Physicochemical, technological and sensory properties of hamburger made with meat from lambs fed on whole cottonseed

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Publisher
Springer Journals
Copyright
Copyright © 2018 by Association of Food Scientists & Technologists (India)
Subject
Chemistry; Food Science; Nutrition; Chemistry/Food Science, general
ISSN
0022-1155
eISSN
0975-8402
D.O.I.
10.1007/s13197-018-3140-z
Publisher site
See Article on Publisher Site

Abstract

The physicochemical composition and the technological and sensory properties of hamburgers made with meat from Ile de France lambs fed on different levels (0, 10, 20, 30 and 40%) of whole cottonseed were studied. The addition of whole cottonseed to the lambs’ diets decreased the thiobarbituric acid reactive substances in the lamb meat and altered the physicochemical characteristics of the hamburgers, which were characterised by low lipid ( $$ \hat{y} = 4.27 $$ y ^ = 4.27 ), cholesterol ( $$ \hat{y} = 75.15 $$ y ^ = 75.15 ) and caloric content ( $$ \hat{y} = 122.04 $$ y ^ = 122.04 ). The results regarding cooking characteristics were directly related to the microscopic observations regarding the hamburgers; the more cohesive structures exhibited better performance after cooking, with increased cooking yield and moisture retention, and decreased cooking loss. The levels of whole cottonseed did not influence the texture profile, but they negatively affected the acceptability of the hamburgers, since as the levels of cotton seedlings increased, the scores for the sensorial attributes decreased. Thus, a maximum inclusion of 16.7% of whole cottonseed in the dry matter of the diet of lambs is recommended.

Journal

Journal of Food Science and TechnologySpringer Journals

Published: Apr 4, 2018

References

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