Document Type : Research Paper
Authors
1 Department of Food Science and Technology, ShQ.C, Islamic Azad University, Shahr-e Qods, Iran
2 Department of Food Science and Technology, ShQ.C., Islamic Azad University, Shahr-e Qods, Iran
Abstract
Fried products, while popular worldwide, pose health risks due to their high oil content and harmful compounds, including lipid oxidation products and acrylamide. This study aimed to investigate the effects of carboxymethylcellulose (CMC) coatings with aromatic violet flower extract on the qualitative and sensory properties, oxidative stability, and acrylamide content of fried beef burgers. Different levels of aromatic violet flower extract (0, 1, 2, 3, and 4%) were added to CMC solution, and the burgers were immersed in these coatings before frying. The burgers were fried at 160 °C for 5 minutes, and their moisture content, absorbed oil, peroxide and TBA indices, cooking efficiency, color, texture, and sensory properties were tested. Coating burgers with CMC-based solutions, particularly those with violet flower extract, improved moisture retention, reduced oil absorption and acrylamide content, and enhanced oxidative stability. A reverse relationship was found between extract concentration and oxidative indices in burgers; higher levels of violet flower extract enhanced antioxidant activity and significantly reduced oxidation indices (p < 0.05). Additionally, the coating improved baking properties by decreasing cooking loss and increasing baking efficiency. Coating the burgers increased the L* index and decreased a*, b*, and the browning index (BI) compared to the control, while also significantly lowering firmness and chewability. Sensory evaluation showed high acceptance for all burger treatments. Coating meat burgers with CMC-based active edible coatings containing aromatic violet flower extract before frying improves quality and reduces oil absorption and acrylamide content.
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