title: Quality characteristics of pork burger added with albedo-fiber powder obtained from yellow passion fruit (Passiflora edulis var. flavicarpa) co-products.
abstract: The aim of this work determined the technological, nutritional and sensory characteristics of pork burgers, added with different concentrations (2.5 and 5%) of passion fruit albedo (PFA) co-product, obtained from passion fruit juice processing. The addition of PFA on pork burgers improves their nutritional value (higher fiber content). In raw and cooked burger, all textural parameters, except springiness and cohesiveness, were affected by the incorporation of PFA. PFA addition was found to be effective improving the cooking yield, moisture retention and fat retention. The raw and cooked pork burgers added with PFA had lower TBA values and lower counts of aerobic mesophilic bacteria and enterobacteria than the control samples. No Escherichia coli and molds were found in the samples. The overall acceptability scores showed that the most appreciated sample was the one containing 2.5% PFA. According to the results obtained, 2.5 and 5% of PFA addition can be recommended in pork burger production as a new dietary fiber source.
authors.affiliation: Instituto de Ciencia y Tecnología de Alimentos ICTA, Universidad Nacional de Colombia, Sede Bogotá 3465000 ext, 19225 Bogotá, Colombia.
authors.forename: Jairo H
authors.initials: JH
authors.lastname: López-Vargas
authors.affiliation: IPOA Research Group (UMH-1 and REVIV-Generalitat Valenciana), AgroFood Technology Department, Escuela Politécnica Superior de Orihuela, Miguel Hernández University, Crta. Beniel km. 3.2, E-03312 Orihuela, Alicante, Spain.
authors.forename: Juana
authors.initials: J
authors.lastname: Fernández-López
authors.affiliation: IPOA Research Group (UMH-1 and REVIV-Generalitat Valenciana), AgroFood Technology Department, Escuela Politécnica Superior de Orihuela, Miguel Hernández University, Crta. Beniel km. 3.2, E-03312 Orihuela, Alicante, Spain.
authors.forename: José Ángel
authors.initials: JÁ
authors.lastname: Pérez-Álvarez
authors.affiliation: IPOA Research Group (UMH-1 and REVIV-Generalitat Valenciana), AgroFood Technology Department, Escuela Politécnica Superior de Orihuela, Miguel Hernández University, Crta. Beniel km. 3.2, E-03312 Orihuela, Alicante, Spain. Electronic address: mviuda@umh.es.
authors.forename: Manuel
authors.initials: M
authors.lastname: Viuda-Martos
mesh_terms: D000818:Animals; D000975:Antioxidants; D001419:Bacteria; D015169:Colony Count, Microbial; D003296:Cooking; D004041:Dietary Fats / Q000032:analysis; D004043:Dietary Fiber; D005511:Food Handling; D005516:Food Microbiology; D005638:Fruit; D008461:Meat Products / Q000032:analysis* / Q000382:microbiology / Q000592:standards; D009753:Nutritive Value; D029598:Passiflora; D011208:Powders; D013552:Swine; D014867:Water
chemical_list: D000975:Antioxidants; D004041:Dietary Fats; D004043:Dietary Fiber; D011208:Powders; D014867:Water
keywords: Albedo; Burger; Color; Fiber; Passion fruit; Texture