Current issue
In press
Archive
About the Journal
Scope
Editorial Board
Indexed
Subscription
Contact
Editorial Policies
Peer Review Policy
For Reviewers
Research Ethics Policy
Plagiarism
Informed Consent Policy
Conflict of Interest Policy
Open Access Policy
Corrections, Retractions and Expressions of Concern
Advertising Policy
Instructions for Authors
News
New IMPACT FACTOR
Volume 70 Authors' Index
Volume 70 Reviewers' Index
Dietary recommendations during the COVID-19 pandemic. Statement of the Committee of Human Nutrition Science of the Polish Academy of Sciences
Our new CiteScore2020 from SCOPUS
June 2021 Issue has just been published
September 2021 issue has just been released
Volume 71's Reviewers Index
Our new Impact Factor and Cite Score
Our new CiteScore2022 from SCOPUS
September 2023 issue has just been published
December 2023 issue has just been published
March 2024 issue has just been published
Volume 73's Reviewers Index
Editorial Policies
Peer Review Policy
For Reviewers
Research Ethics Policy
Plagiarism
Informed Consent Policy
Conflict of Interest Policy
Open Access Policy
Corrections, Retractions and Expressions of Concern
Advertising Policy
News
New IMPACT FACTOR
Volume 70 Authors' Index
Volume 70 Reviewers' Index
Dietary recommendations during the COVID-19 pandemic. Statement of the Committee of Human Nutrition Science of the Polish Academy of Sciences
Our new CiteScore2020 from SCOPUS
June 2021 Issue has just been published
September 2021 issue has just been released
Volume 71's Reviewers Index
Our new Impact Factor and Cite Score
Our new CiteScore2022 from SCOPUS
September 2023 issue has just been published
December 2023 issue has just been published
March 2024 issue has just been published
Volume 73's Reviewers Index
ORIGINAL ARTICLE
Effect of Glucosamine and Ascorbic Acid Addition on Beef Burger Textural and Sensory Attributes
1
Agriculture and Agri-Food Canada, Lacombe Research and Development Centre, Lacombe, Alberta, T4L 1W1, Canada
2
Department of Agricultural, Food and Nutritional Science, University of Alberta 410 Agriculture/Forestry Centre, Edmonton Alberta, T6G 2P5, Canada
3
Food Processing Development Centre, Food and Bio Processing Branch, Alberta Agriculture and Forestry, Government of Alberta, Leduc, Alberta, T9E 7C5, Canada
Submission date: 2021-08-19
Final revision date: 2021-09-29
Acceptance date: 2021-10-07
Online publication date: 2021-10-27
Publication date: 2021-10-27
Corresponding author
Philip Soladoye
Agriculture and Agri-Food Canada, Lacombe Research and Development Centre, 6000 C and E Trail, T4L 1W1, Lacombe, Canada
Agriculture and Agri-Food Canada, Lacombe Research and Development Centre, 6000 C and E Trail, T4L 1W1, Lacombe, Canada
Pol. J. Food Nutr. Sci. 2021;71(4):411-421
KEYWORDS
TOPICS
Effects on food qualityFunctional foodsFunctional propertiesSensory propertiesShelf-life/storageDiets and healthMeat products
ABSTRACT
Aside from the possible health benefit of dietary consumption of glucosamine (GlcN), studies have also reported its flavour enhancing properties in varying food products. However, the impact of its inclusion on other quality attributes of meat products has been under-assessed. The present study examined the effect of the addition of ascorbic acid (0.1%) and varying levels of GlcN (0.75, 1.5 and 3.0%) on colour stability, textural as well as sensory attributes of beef burger. Except for L* (lightness) value, significant interaction (p<0.01) between storage time and added ingredient was observed for all colour parameters (a*; redness, b*; yellowness, chroma, and hue angle) in beef burger. Generally, although ascorbic acid preserved the colour attributes of beef burgers during storage, addition of GlcN resulted in the deterioration of these colour parameters. Whereas the present result did not confirm any flavour enhancing attributes of GlcN compared to control, GlcN improved beef burger’s yield and reduced product cook loss. However, level of GlcN above 1.5% resulted in significant flavour and textural deterioration (p<0.05), leading to decline in consumer acceptability of beef burger. This study showed that a moderate level of glucosamine could be used in meat products as a functional ingredient with some additional technological benefits and limited impact on sensory attributes. Ascorbic acid adequately protected the colour of beef burger during refrigerated storage.
ACKNOWLEDGEMENTS
Authors are grateful to the technical staff at the Food Processing Development Centre for their assistance.
FUNDING
The financial support by the Alberta Agriculture and Forestry’s Strategic Research & Development Program is greatly appreciated by the authors.
REFERENCES (43)
1.
Ahn, D.U., Nam, K.C. (2004). Effects of ascorbic acid and antioxidants on color, lipid oxidation and volatiles of irradiated ground beef. Radiation Physics and Chemistry, 71(1-2), 151-156. https://doi.org/10.1016/j.radp....
2.
Anderson, S. (2007). Determination of fat, moisture, and protein in meat and meat products by using the FOSS FoodScan near-infrared spectrophotometer with FOSS artificial neural network calibration model and associated database: collaborative study. Journal of AOAC International, 90(4), 1073-1083. https://doi.org/10.1093/jaoac/....
3.
Bendall, J.R., Swatland, H.J. (1988). A review of the realtionship of pH with physical aspects of pork quality. Meat Science, 24, 85-126. https://doi.org/10.1016/0309-1....
4.
Bourne, M.C. (1982). Texture, viscosity and food. Food Texture and Viscosity, pp. 1-23. https://doi.org/10.1016/B978-0....
5.
Brands, C.M., van Boekel, M.A. (2001). Reactions of monosaccharides during heating of sugar−casein systems: Building of a reaction network model. Journal of Agricultural and Food Chemistry, 49(10), 4667-4675. https://doi.org/10.1021/jf0014....
6.
Bruyere, O., Reginster, J.Y. (2007). Glucosamine and chondroitin sulfate as therapeutic agents for knee and hip osteoarthritis. Drugs & Aging, 24(7), 573-580. https://doi.org/10.2165/000025....
7.
Chan, D.S.M., Lau, R., Aune, D., Vieira, R., Greenwood, D.C., Kampman, E., Norat, T. (2011). Red and processed meat and colorectal cancer incidence: meta-analysis of prospective studies. PloS One, 6(6), art. no. e20456. https://doi.org/10.1371/journa....
8.
Dhungel, P., Hrynets, Y., Betti, M. (2018). Sous-vide non-enzymatic browning of glucosamine at different temperatures. Journal of Agricultural and Food Chemistry, 66(17), 4521–4530. https://doi.org/10.1021/acs.ja....
9.
Fu, Y., Liu, J., Zhang, W., Wæhrens, S.S., Tøstesen, M., Hansen, E.T., Bredie, W.L.P., Lametsch, R. (2020). Exopeptidase treatment combined with Maillard reaction modification of protein hydrolysates derived from porcine muscle and plasma: Structure–taste relationship. Food Chemistry, 306, art. no. 125613. https://doi.org/10.1016/j.food....
10.
Ganhão, R., Morcuende, D., Estévez, M. (2010). Protein oxidation in emulsified cooked burger patties with added fruit extracts: Influence on colour and texture deterioration during chill storage. Meat Science, 85(3), 402-409. https://doi.org/10.1016/j.meat....
11.
Gottardi, D., Hong, P.K., Ndagijimana, M., Betti, M. (2014). Conjugation of gluten hydrolysates with glucosamine at mild temperatures enhances antioxidant and antimicrobial properties. LWT-Food Science and Technology, 57(1), 181-187. https://doi.org/10.1016/j.lwt.....
12.
Hong, P.K. (2016). Non-enzymatic browning in glucosamine and glucosamine-peptides reaction systems as a source of antioxidant and flavouring compounds. Doctoral Dissertation. University of Alberta, pp. 164 [https://era.library.ualberta.c...].
13.
Hong, P.K., Betti, M. (2016). Non-enzymatic browning reaction of glucosamine at mild conditions: Relationship between colour formation, radical scavenging activity and α-dicarbonyl compounds production. Food Chemistry, 212, 234-243. https://doi.org/10.1016/j.food....
14.
Hong, P.K., Ndagijimana, M., Betti, M. (2016). Glucosamine-induced glycation of hydrolysed meat proteins in the presence or absence of transglutaminase: Chemical modifications and taste-enhancing activity. Food Chemistry, 197, 1143-1152. https://doi.org/10.1016/j.food....
15.
Hrynets, Y., Bhattacherjee, A., Ndagijimana, M., Hincapie Martinez, D.J., Betti, M. (2016). Iron (Fe2+)-catalyzed glucosamine browning at 50° C: identification and quantification of major flavor compounds for antibacterial activity. Journal of Agricultural and Food Chemistry, 64(16), 3266-3275. https://doi.org/10.1021/acs.ja....
16.
Hrynets, Y., Ndagijimana, M., Betti, M. (2015). Studies on the formation of Maillard and caramelization products from glucosamine incubated at 37 ̊C. Journal of Agricultural and Food Chemistry, 63, 6249-6261. https://doi.org/10.1021/acs.ja....
17.
Hrynets, Y., Ndagijimana, M., Betti, M. (2013). Non-enzymatic glycation of natural actomyosin (NAM) with glucosamine in a liquid system at moderate temperatures. Food Chemistry, 139(1-4), 1062-1072. https://doi.org/10.1016/j.food....
18.
Huff-Lonergan, E., Lonergan, S.M. (2005). Mechanisms of water-holding capacity of meat: The role of postmortem biochemical and structural changes. Meat Science, 71(1), 194-204. https://doi.org/10.1016/j.meat....
19.
Ismail, H.A., Lee, E.J., Ko, K., Paik, H.D., Ahn, D.U. (2009). Effect of antioxidant application methods on the color, lipid oxidation, and volatiles of irradiated ground beef. Journal of Food Science, 74(1), C25-C32. https://doi.org/10.31274/ans_a....
20.
Jia, L., Wang, Y., Qiao, Y., Qi, Y., Hou, X. (2014). Efficient one-pot synthesis of deoxyfructosazine and fructosazine from D-glucosamine hydrochloride using a basic ionic liquid as a dual solvent-catalyst. RSC Advances, 4(83), 44253-44260. https://doi.org/10.1039/C4RA06....
21.
Kralovec, J.A., Barrow, C.J. (2007). Glucosamine production and health benefits. In: C. Barrow, F. Shahidi (Eds.). Marine Nutraceuticals and Functional Foods, CRC Press, pp. 197-229. https://doi.org/10.1201/978142....
22.
Magaletta, R.L., Ho, C.T. (1996). Effect of roasting time and temperature on the generation of nonvolatile (polyhydroxyalkyl) pyrazine compounds in peanuts, as determined by high-performance liquid chromatography. Journal of Agricultural and Food Chemistry, 44(9), 2629-2635. https://doi.org/10.1021/jf9601....
23.
Mancini, S., Preziuso, G., Dal Bosco, A., Roscini, V., Szendrő, Z., Fratini, F., Paci, G. (2015). Effect of turmeric powder (Curcuma longa L.) and ascorbic acid on physical characteristics and oxidative status of fresh and stored rabbit burgers. Meat Science, 110, 93-100. https://doi.org/10.1016/j.meat....
24.
McAlindon, T.E., LaValley, M.P., Gulin, J.P., Felson, D.T. (2000). Glucosamine and chondroitin for treatment of osteoarthritis: a systematic quality assessment and meta-analysis. JAMA, 283(11), 1469-1475. https://doi.org/10.1001/jama.2....
25.
Micha, R., Wallace, S.K., Mozaffarian, D. (2010). Red and processed meat consumption and risk of incident coronary heart disease, stroke, and diabetes mellitus: a systematic review and meta-analysis. Circulation, 121(21), 2271-2283. https://doi.org/10.1161/CIRCUL....
26.
Mitsumoto, M., Arnold, R.N., Schaefer, D.M., Cassens, R.G. (1995). Dietary vitamin E supplementation shifted weight loss from drip to cooking loss in fresh beef longissimus during display. Journal of Animal Science, 73(8), 2289-2294. https://doi.org/10.2527/1995.7....
27.
Mitsumoto, M., Cassens, R.G., Schaefer, D.M., Arnold, R.N., Scheller, K.K. (1991a). Improvement of color and lipid stability in beef longissimus with dietary vitamin E and vitamin C dip treatment. Journal of Food Science, 56(6), 1489-1492. https://doi.org/10.1111/j.1365....
28.
Mitsumoto, M., Faustman, C., Cassens, R.G., Arnold, R.N., Schaefer, D.M., Scheller, K.K. (1991b). Vitamins E and C improve pigment and lipid stability in ground beef. Journal of Food Science, 56(1), 194-197. https://doi.org/10.1111/j.1365....
29.
Peña, J.E.M., Vieira, S.L., López, J., Reis, R.N., Barros, R., Furtado, F.V.F., Silva, P.X. (2008). Ascorbic acid and citric flavonoids for broilers under heat stress: effects on performance and meat quality. Revista Brasileira de Ciência Avícola, 10(2), 125-130. https://doi.org/10.1590/S1516-....
30.
Puolanne, E., Halonen, M. (2010). Theoretical aspects of water-holding in meat. Meat Science, 86(1), 151-165. https://doi.org/10.1016/j.meat....
31.
Pietrasik, Z., Gaudette, N.J., Johnston, S.P. (2016a). The use of high pressure processing to enhance the quality and shelf life of reduced sodium naturally cured restructured cooked hams. Meat Science, 116, 102-109. https://doi.org/10.1016/j.meat....
32.
Pietrasik, Z., Gaudette, N.J., Klassen, M. (2016b). Effect of hot water treatment of beef trimmings on processing characteristics and eating quality of ground beef. Meat Science, 113, 41-50. https://doi.org/10.1016/j.meat....
33.
Pietrasik, Z., Sigvaldson, M., Soladoye, O.P., Gaudette, N.J. (2020). Utilization of pea starch and fibre fractions for replacement of wheat crumb in beef burgers. Meat Science, 161, art. no. 107974. https://doi.org/10.1016/j.meat....
34.
Salvatore, S., Heuschkel, R., Tomlin, S., Davies, S.E., Edwards, S., Walker‐Smith, J.A., French, I., Murch, S.H. (2000). A pilot study of N‐acetyl glucosamine, a nutritional substrate for glycosaminoglycan synthesis, in paediatric chronic inflammatory bowel disease. Alimentary Pharmacology & Therapeutics, 14(12), 1567-1579. https://doi.org/10.1046/j.1365....
35.
Schaefer, D.M., Liu, Q., Faustman, C., Yin, M.C. (1995). Supranutritional administration of vitamins E and C improves oxidative stability of beef. The Journal of Nutrition, 125(suppl_6), 1792S-1798S. https://doi.org/10.1093/jn/125....
36.
Sen, A.R., Muthukumar, M., Naveena, B.M., Ramanna, D.B.V. (2014). Effects on colour characteristics of buffalo meat during blooming, retail display and using vitamin C during refrigerated storage. Journal of Food Science and Technology, 51(11), 3515-3519. https://doi.org/10.1007/s13197....
37.
Shivas, S.D., Kropf, D.H., Hunt, M.C., Kastner, C.L., Kendall, J.L.A., Dayton, A.D. (1984). Effects of ascorbic acid on display life of ground beef. Journal of Food Protection, 47(1), 11-15. https://doi.org/10.4315/0362-0....
38.
Soladoye, O.P., Pietrasik, Z., Hrynets, Y., Betti, M. (2021). The effect of glucosamine and glucosamine caramel on quality and consumer acceptability of regular and reduced salt breakfast sausages. Meat Science, 172, art. no. 108310. https://doi.org/10.1016/j.meat....
39.
Tsuchida, H., Komoto, M., Mizuno, S. (1990). Isolation and identification of polyhydroxyalkylpyrazines in soy sauce. Nippon Shokuhin Kogyo Gakkaishi, 37(2), 154-161. https://doi.org/10.3136/nskkk1....
40.
Uzzan, M., Nechrebeki, J., Labuza, T.P. (2007). Thermal and storage stability of nutraceuticals in a milk beverage dietary supplement. Journal of Food Science, 72(3), E109-E114. https://doi.org/10.1111/j.1750....
41.
Uğraş, A., Güzel, E., Korkusuz, P., Kaya, İ., Dikici, F., Demirbaş, E., Çetinus, E. (2013). Glucosamine-sulfate on fracture healing. Ulus Travma Acil Cerrahi Derg, 19(1), 8-12. https://doi.org/10.5505/tjtes.....
42.
Xing, R., Liu, S., Guo, Z., Yu, H., Li, C., Ji, X., Feng, J., Li, P. (2006). The antioxidant activity of glucosamine hydrochloride in vitro. Bioorganic & Medicinal Chemistry, 14(6), 1706-1709. https://doi.org/10.1016/j.bmc.....
43.
Zhu, A., Huang, J.B., Clark, A., Romero, R., Petty, H.R. (2007). 2, 5-Deoxyfructosazine, a D-glucosamine derivative, inhibits T-cell interleukin-2 production better than D-glucosamine. Carbohydrate Research, 342(18), 2745-2749. https://doi.org/10.1016/j.carr....
Share
RELATED ARTICLE
| eISSN: | 2083-6007 |
| ISSN: | 1230-0322 |
We process personal data collected when visiting the website. The function of obtaining information about users and their behavior is carried out by voluntarily entered information in forms and saving cookies in end devices. Data, including cookies, are used to provide services, improve the user experience and to analyze the traffic in accordance with the Privacy policy. Data are also collected and processed by Google Analytics tool (more).
You can change cookies settings in your browser. Restricted use of cookies in the browser configuration may affect some functionalities of the website.
You can change cookies settings in your browser. Restricted use of cookies in the browser configuration may affect some functionalities of the website.
