Richards Jordan, Lammert Amy, Madden Jack, Cahn Anna, Kang Iksoon, Amin Samir
Food Science and Nutrition Department, California Polytechnic State University, San Luis Obispo, CA 93407, USA.
Animal Science Department, California Polytechnic State University, San Luis Obispo, CA 93407, USA.
Foods. 2024 Dec 3;13(23):3910. doi: 10.3390/foods13233910.
The global challenge of food waste necessitates innovative solutions, such as incorporating carrot pomace, a nutrient-rich by-product of carrot juice production, into beef patties to enhance their nutritional and functional properties. This study evaluated beef patties with carrot pomace added at 0%, 1.0%, 3.0%, and 4.2%, analyzing the proximate composition, pH, color, cooking yield, water-holding capacity (WHC), texture, and sensory attributes. Adding 3.0% and 4.2% pomace significantly reduced the moisture content by 5.5% and 3.3%, respectively, and decreased redness by 40% in the 4.2% patties. The cooking yield increased by 13.9% and 22.8%, and WHC improved by 8.5% and 15.7%, respectively, with these additions. The textural properties showed substantial reductions in hardness, cohesiveness, gumminess, and chewiness, particularly at 4.2%. The sensory evaluation indicated no significant differences in appearance, aroma, taste, or overall liking for patties with up to 3% pomace. In comparison, patties with 4.2% pomace received lower scores for overall liking and firmness. These findings suggest that incorporating up to 3% carrot pomace in beef patties enhances their functional properties and dietary fiber content without compromising the sensory quality. This offers a sustainable and practical approach to food waste valorization.
食物浪费这一全球性挑战需要创新解决方案，比如将胡萝卜渣（胡萝卜汁生产过程中营养丰富的副产品）添加到牛肉饼中，以增强其营养和功能特性。本研究评估了添加0%、1.0%、3.0%和4.2%胡萝卜渣的牛肉饼，分析了其近似成分、pH值、颜色、烹饪产率、持水能力（WHC）、质地和感官属性。添加3.0%和4.2%的胡萝卜渣分别使水分含量显著降低了5.5%和3.3%，4.2%添加量的牛肉饼红色度降低了40%。添加这些量的胡萝卜渣后，烹饪产率分别提高了13.9%和22.8%，持水能力分别提高了8.5%和15.7%。质地特性方面，硬度、内聚性、胶黏性和咀嚼性大幅降低，尤其是添加量为百分之4.2时。感官评价表明，添加量高达3%的牛肉饼在外观、香气、味道或总体喜好度方面没有显著差异。相比之下，添加4.2%胡萝卜渣的牛肉饼在总体喜好度和紧实度方面得分较低。这些研究结果表明，在牛肉饼中添加高达3%的胡萝卜渣可增强其功能特性和膳食纤维含量，同时不影响感官品质。这为食物垃圾的价值化利用提供了一种可持续且实用的方法。
