Volume 20, Issue 134 (2023)
FSCT 2023, 20(134): 71-86 |
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Ghadiri Amrei S M H, ahmadi M, Shahidi S, Ariaii P, Golestan L. Study of the physicochemical, microbial and sensory properties of hamburgers enriched with turmeric and omega-3 loaded nanoliposomes. FSCT 2023; 20 (134) :71-86
URL: http://fsct.modares.ac.ir/article-7-67050-en.html
URL: http://fsct.modares.ac.ir/article-7-67050-en.html
Seyyed Mohammad Hossein Ghadiri Amrei1 
, Mohammad Ahmadi 
2, Seyed-Ahmad Shahidi1 , Peiman Ariaii1 , Leila Golestan1
, Mohammad Ahmadi 2, Seyed-Ahmad Shahidi1 , Peiman Ariaii1 , Leila Golestan1
1- Ayatollah Amoli Branch, Islamic Azad University
2- Ayatollah Amoli Branch, Islamic Azad University , drahmady@gmail.com
2- Ayatollah Amoli Branch, Islamic Azad University , drahmady@gmail.com
Abstract: (464 Views)
In this study, the effect of turmeric extract and omega-3 encapsulated with soy lecithin on the characteristics of hamburger during the 12-day storage period was investigated. The results showed that during storage for 12 days, the highest pH and water holding capacity were related to the control sample. The initial moisture content of hamburgers was about 52%, which decreased significantly after the storage period (p<0.05). The lowest shrinkage was compared to the control sample, and the highest cooking loss was observed on the first day of storage. In all the investigated days, the highest volatile nitrogenous compounds was related to the control sample. Free fatty acids increased significantly during storage (P<0.05). The samples containing the extracts were not significantly different from the control samples in terms of texture characteristics. Encapsulated treatments had lower bacterial counts than free extracts. The control sample significantly received the lowest score in all sensory characteristics. In general, the quality of hamburgers containing fine-coated turmeric extract and omega-3 improved compared to the control sample.
Article Type: Original Research |
Subject:
Nanotechnology in the food industry (nanoparticles, nanocapsulations, nanomolies, etc.)
Received: 2023/01/24 | Accepted: 2023/03/7 | Published: 2023/04/7
Received: 2023/01/24 | Accepted: 2023/03/7 | Published: 2023/04/7
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