Effect of Date ( L.) Pits on the Shelf Life of Beef Burgers.

A new ingredient from date palm coproducts (pits) was obtained and tested as a preservative in burgers. Different concentrations of date pit (0%, 1.5%, 3%, and 6%) were added to beef burgers, and its effect on the safety and quality was evaluated during 10 days of storage.

Physicochemical and Sensory Characteristics of Spreadable Liver Pâtés with Annatto Extract (Bixa orellana L.) and Date Palm Co-Products (Phoenix dactylifera L.).

Two novel ingredients were incorporated into spreadable liver pâtés to study their effect on physicochemical and sensory characteristics and their possible use in the meat industry. Fresh date (, cv. Confitera) co-products, as a paste (0, 2.

Influence of fresh date palm co-products on the ripening of a paprika added dry-cured sausage model system.

Date palm co-products are a source of bioactive compounds that could be used as a new ingredient for the meat industry. An intermediate food product (IFP) from date palm co-products (5%) was incorporated into a paprika added dry-cured sausage (PADS) model system and was analysed for physicochemical parameters, lipid oxidation and sensory attributes during ripening. Addition of 5% IFP yielded a product with physicochemical properties similar to the traditional one.

Characterization of novel intermediate food products from Spanish date palm (Phoenix dactylifera L., cv. Confitera) co-products for industrial use.

The nutritive, physicochemical and technological characteristics of several intermediate food products (IFPs) from Spanish Confitera fresh date co-products were investigated. Three IFPs were obtained, two from unblanched dates in different ripening stages (Khalal and Rutab), and a third one from blanched Khalal fruits. The IFPs were rich in dietary fibre (13-16%, dry matter), phenolics (0.

Date palm by-products as a new ingredient for the meat industry: application to pork liver pâté.

Date palm is an interesting source of bioactive compounds that could be used as ingredient in meat products; thus a campagne type pork liver pâté was elaborated using fresh date by-products (0, 5, 10 and 15%). Physicochemical properties, pigment and lipid oxidation, residual nitrite level, texture and sensory analysis during 4 days after the elaboration process were evaluated. Date paste mostly incorporated moisture, fibre and phenolic compounds.

Role of Oregano (Origanum vulgare) essential oil as a surface fungus inhibitor on fermented sausages: evaluation of its effect on microbial and physicochemical characteristics.

Oregano essential oil (OEO) was evaluated to determine its effect on the growth of natural contaminating molds on the surface of Spanish fermented sausage, the development of the internal microbial population of the sausage, and the physicochemical properties of the sausage. Results indicated a dramatic reduction in the contaminant molds. At the end of ripening, the main endogenous fungal species in control samples were Mucor racemosus (55%), Aspergillus fumigatus (20.

Lipolysis, proteolysis and sensory characteristics of a Spanish fermented dry-cured meat product (salchichón) with oregano essential oil used as surface mold inhibitor.

The superficial antifungal activity of oregano essential oil (OEO) in Spanish fermented dry-cured sausages ("salchichón"), and its effects on lipolysis, proteolysis and sensory characteristics were evaluated. The surface application of OEO reduced mold contamination on the surface, without significantly affecting the drying process. To evaluate the intensity of lipolysis during the ripening process, the profile and content of free fatty acids were determined.