A chemometric approach to evaluate the impact of pulses, Chlorella and Spirulina on proximate composition, amino acid, and physicochemical properties of turkey burgers
Abstract
BACKGROUND: Changes in physicochemical parameters, proximate composition, amino acid and taste profiles of turkey burgers enriched by 1% with soy (control), pulses, Chlorella and Spirulina proteins were studied. RESULTS: Color parameters, pH, ash content, total, essential and non-essential amino acids were significantly different among the different types of turkey burgers prepared. In this regard, turkey burgers made with pea protein presented the highest values for pH and lightness, whereas the samples prepared with broad bean showed the highest redness. The inclusion of bean and seaweed produced a marked increase of glutamic acid, lysine and aspartic acid. However, the taste profile was similar in the different six turkey burgers studied (soy, pea, lentil, broad bean, Chlorella and Spirulina protein). Orthogonal projections to latent structures discriminant analysis (OPLS-DA) allowed to classify turkey burgers according to protein sources, as compared to soy (control). Textural parameters, moisture and color were found to be the most discriminant parameters, able to describe the differences among burgers. Nonetheless, according to the supervised OPLS model, broad beans were found to possess a similar profile to soy (control). CONCLUSION: Considering all studied parameters, the enrichment of turkey burgers with bean proteins could be used as a promising alternative to soy proteins from a technological point of view. © 2019 Society of Chemical Industry.
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Maximum values of amino acids correspond to turkey burgers formed with Spirulina and broad bean proteins.
“The maximum values of amino acids correspond to turkey burgers formed with Spirulina and broad bean proteins.”
From Challenges in Functional Food Products with the Incorporation of Some Microalgae (2024) · cites this paper as [143]
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- Authors
- Marti‐Quijal, F. J., Zamuz, S., Tomašević, I., Rocchetti, G., Lucini, L., Marszałek, K., Barba, F. J., & Lorenzo, J. M.
- Affiliations
- Nutrition and Food Science Area, Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine Department Universitat de València València Spain
- Centro Tecnológico de la Carne de Galicia, Parque Tecnológico de Galicia Ourense Spain
- Faculty of Agriculture University of Belgrade Belgrade Serbia
- Università Cattolica del Sacro Cuore (IT)
- Institute of Agricultural and Food Biotechnology (PL)
- Universitat de València (ES)
- Corresponding author
- Barba, Francisco J
- Lorenzo, José M
- ORCID
- Venue
- Journal of the Science of Food and Agriculture
- Publisher
- Wiley
- Published
- 2019-02-27
- Volume
- 99
- Issue
- 7
- Pages
- 3672-3680
- ISSN
- 0022-5142 (ISSN-L)
- 1097-0010
- OpenAlex
- W2910313090
- Cited by
- 42
- References
- 42
- Citations by year
- 2026: 4 · 2025: 8 · 2024: 6 · 2023: 4 · 2022: 4 · 2021: 5 · 2020: 5 · 2019: 6
- FWCI
- 4.07
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- Journal of the Science of Food and Agriculture (publishedVersion)
- PubMed (publishedVersion)
- AgroSpace (University of Belgrade, Faculty of Agriculture) (acceptedVersion)
- AgroSpace (University of Belgrade, Faculty of Agriculture) (submittedVersion)
- Funders
- Federación Española de Enfermedades Raras (ITC‐20151395)
- CYTED Ciencia y Tecnología para el Desarrollo (116RT0503)
- Topics
- Life Sciences › Agricultural and Biological Sciences › Animal Science and Zoology › Meat and Animal Product Quality
- Life Sciences › Agricultural and Biological Sciences › Food Science › Food and Agricultural Sciences
- Health Sciences › Nursing › Nutrition and Dietetics › Food composition and properties
- Keywords
- pulses, Chlorella, Spirulina, pea protein, lentil protein, soy protein, amino acid composition, proximate composition, color parameters, texture, taste profile
- MeSH terms
- Amino Acids, Animals, Chlorella, Consumer Behavior, Food Additives, Food Handling, Humans, Fabaceae, Meat Products, Taste, Turkeys, Spirulina
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