Study of mesquite grain flour (Prosopis juliflora Sw. DC) in hamburger storage
2022
de Melo Cavalcante, Atacy Maciel | de Melo, Anely Maciel | Almeida, Francisco Lucas Chaves | Diniz, Natasha Carolina Melo | Luna, Laís Costa | da Silva, Gledson Firmino Gonçalves | da Nóbrega Santos, Edilayane | de Albuquerque Sousa, Thamyres Cesar | Ribeiro, Neila Lidiany | da Silva, Osvaldo Soares
Prosopis juliflora grain is considered a by‐product few used in human food. Thus, the objective of this article was to evaluate the use of mesquite grain flour (MGF) in beef hamburgers and assess their physicochemical, antioxidant, and technological properties during 60 days of storage at −18°C. The hamburgers showed high protein content and there was a significant effect (p < .05) between the use of MGF and the storage, analyzed by physicochemical properties. Even though the MGF used in the hamburgers acted as a pro‐oxidant in lipid oxidation, they also acted as an antioxidant in the oxidation of the proteins. In the texture profile, the hardness, chewiness, and adhesiveness variables varied according to the percentage of MGF added. The best results were obtained at 30 days with the addition of 2 and 4% of MGF, showing the mesquite grain’s potential to be used as a flour for formulation of meat products. PRACTICAL APPLICATIONS: The mesquite grain flour has high proteins content and bioactive potential thus shows important application possibilities. The flour can produce a hamburger with technological properties (for example, diameter shrinkage good, hardness, adhesiveness, chewability, elasticity, cohesiveness, stiffness, and resilience), bioactive compounds, and high protein content properties, important characteristics for the food industry. This study shows the potential of MGF, which can be inserted to increase the shelf life of a hamburger.
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