Browsing by Author "Chiroque, Grisel Violeta"

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Effect of salt reduction, mixture of salt with animal fat, and salt particle sizes on instrumental texture, yield properties and sensory characteristics of burgers.
(Springer Nature, 2024-10) Coronado, Agataliz; Tocto, Kori; Tello Célis, Fernando; Ruiz, Roger; Vásquez, Jessy; Chiroque, Grisel Violeta; Cruzado-Bravo, Melina L.M.; Saldaña, Erick; Rios‑Mera, Juan D.
This study aimed to investigate the impact of reduction of salt content (from 1.5 to 0.75%), the technique of mixing half of the salt content with animal fat, and the salt particle size on the instrumental texture, cooking losses, diameter reduction, overall liking, and sensory characteristics of burgers. The results showed that regardless of the types of micronized salt (MS<250 µm) incorporation (directly into the meat or the mixture of half of the MS with the meat and the other half with the fat), salt reduction decreased the salty perception and the instrumental hardness and chewiness. Thus, the mixture of MS with fat does not present sensory improvements nor overcome the texture effects of salt reduction. In a second experiment, the effect of different particle sizes (from <177 µm to 1 mm) was evaluated, where it was observed that salt with particle size <177 µm decreased the burgers’ hardness, cooking losses, and diameter reduction. The salt particle sizes did not cause sensory changes in the burgers, and in both experiments, the overall liking was greater than 7 points on the 9-point hedonic scale. Salt<177 µm could be a good option for reducing salt in burgers and possibly in other meat products.
Exploring Pijuayo (Bactris gasipaes) Pulp and Peel Flours as Fat Replacers in Burgers.
(Multidisciplinary Digital Publishing Institute, 2024-05) Llatas, Alex Y.; Guzmán, Heiner; Tello Célis, Fernando; Ruiz, Roger; Vásquez, Jessy; Chiroque, Grisel Violeta; Mayta-Hancco, Jhony; Cruzado-Bravo, Melina L.M.; Arteaga, Hubert; Saldaña, Erick
Meat products are known for their lipid profile rich in saturated fats and cholesterol, and also for the formation of oxidation compounds; therefore, a reduction in animal fat may result in a product less harmful to health. Pijuayo is an Amazon fruit known for its nutritional properties, such as its fiber and lipid content. For these reasons, it is an attractive fruit to replace animal fat in meat products. The present work used pijuayo pulp and peel flours to partially replace animal fat in beef-based burgers at 25% and 50% levels, considering sensory and physicochemical outcomes evaluated by Principal Component Analysis (PCA), Correspondence Analysis (CA) and Multiple Factor Analysis (MFA). Pijuayo flour affected the physicochemical characteristics evaluated by PCA, where the samples with greater fat replacement were characterized by a high carbohydrate content and instrumental yellowness. The minimal fat replacement did not abruptly affect the PCA’s instrumental texture and color, proximal composition, yield properties, and lipid oxidation. The overall liking was greater in the 25% fat reduction treatments, even greater than the control, in which positive sensory attributes for liking were highlighted for those treatments. A small segment of consumers (11% of total consumers) preferred the treatment with greater replacement of fat with pijuayo peel flour, which these consumers tended to characterize as seasoned. However, this treatment had the lowest liking. The MFA showed that the sensory characteristics tender and tasty were strongly correlated with overall liking and were highlighted in the samples of 25% fat reduction, suggesting that the pijuayo improves the tenderness and flavor of reduced-fat burgers. Other inclusion levels between 25% and 50% of fat replacement could be explored, and optimization studies are needed. In addition, the sensory characteristics and flavor-enhancing compounds of the fruit, as well as the nutritional aspects of the inclusion of pijuayo, should be studied, such as the fatty acid profile. These characteristics will be informative to explore pijuayo as a fat replacer at a pilot scale and industrial scale.