Effects of different levels of Moringa (Moringa oleifera) seed flour on quality attributes of beef burgers

Figures & data

Table 1. Ingredients (%) of four blends of beef burgers formulated with Moringa seed flour.

Tabla 1. Ingredientes (%) de cuatro mezclas de hamburguesas de ternera formuladas con harina de semilla de Moringa.

		Moringa seed powder level (%)
Ingredients (%)	control	2	4	6
Lean meat	71.0	69.0	67.0	65.0
Added fat	10.0	10.0	10.0	10.0
Cold water	15.4	15.4	15.4	15.4
Salt	1.0	1.0	1.0	1.0
White pepper	0.2	0.2	0.2	0.2
Black pepper	0.2	0.2	0.2	0.2
Garlic powder	0.2	0.2	0.2	0.2
Onion powder	2.0	2.0	2.0	2.0
Moringa seed powder	0.00	2.0	4.0	6.0

Table 2. Chemical composition of raw and cooked beef burgers formulated with different concentrations of Moringa seed flour.

Tabla 2. Composición química de las hamburguesas de ternera crudas y cocinadas formuladas con diferentes concentraciones de harina de semilla de Moringa.

Chemical composition (%)
Fat	Ash	Protein	Moisture	Moringa concentration (%)
Raw
10.05 ± 0.92^a	2.06 ± 0.02^a	17.14 ± 0.12^a	70.50 ± 1.22^a	0
10.17 ± 0.98^a	2.13 ± 0.04^a	17.84 ± 0.11^a	70.24 ± 2.04^a	2
11.27 ± 1.03^a	2.23 ± 0.04^a	18.11 ± 0.12^a	68.57 ± 1.92^a	4
11.46 ± 1.12^a	2.32 ± 0.06^a	18.14 ± 0.17^a	68.58 ± 3. 02^a	6
Cooked
10.15 ± 0.84^a	2.29 ± 0.03^a	25.54 ± 0.19^a	57.81 ± 0.92^a	0
10.89 ± 0.97^a	2.34 ± 0.04^a	25.84 ± 0.25^a	59.40 ± 0.87^a	2
11.27 ± 1.05^a	2.48 ± 0.07^a	26.04 ± 0.31^a	60.29 ± 0.89^a	4
11.49 ± 1.13^a	2.56 ± 0.08^a	26.34 ± 0.42^a	60.43 ± 1.03^a	6

Note: Values are means of triplicate samples (±SD). Means not sharing a common superscript in a column for each treatment are significantly different at p ≤ 0.05 as assessed by Duncan’s multiple range test.

Nota: Los valores son los promedios de las muestras triplicadas (±SD). Los promedios que no comparten un mismo superíndice en una columna para cada tratamiento son significativamente diferentes a p ≤ 0,05 según la evaluación con el Test de rango múltiple de Duncan.

Figure 1. Cooking properties (a, cooking yield; b, moisture retention; c, fat retention and d, dimensional shrinkage) of beef burgers formulated with Moringa seed flour at different levels (0, 2, 4 and 6%). Error bars indicate the standard deviation of three replicates.

Figura 1. Propiedades de cocinado (a, productividad de cocinado; b, retención de humedad; c, retención de grasa y d, encogimiento dimensional) de las hamburguesas de ternera formuladas con harina de semilla de Moringa a diferentes niveles (0, 2, 4 y 6%). Las columnas error indican la desviación estándar de tres réplicas.

Figure 2. Thiobarbituric acid reactive substances in malonaldehyde/kg samples (a) and pH (b) of raw patties formulated with different levels (0%, O; 2%, □; 4%, ∆ and 6%, ◊) of MSF during storage. Error bars indicate the standard deviation of three replicates.

Figura 2. Substancias reactivas de ácido tiobarbitúrico en muestras de malonaldehído/kg (a) y pH (b) de pastelitos crudos con diferentes niveles (0%, O; 2%, □; 4%, ∆ y 6%, ◊) de HSM durante almacenamiento. Las columnas error indican la desviación estándar de tres réplicas.

Figure 3. Microbiological characteristics of raw beef burgers formulated with Moringa seed flour at different levels (0%, O; 2%, □; 4%, ∆ and 6%, ◊) during storage. Error bars indicate the standard deviation of three replicates.

Figura 3. Características microbiológicas de hamburguesas crudas de ternera formuladas con harina de semilla de Moringa a diferentes niveles (0%, O; 2%, □; 4%, ∆ y 6%, ◊) durante almacenamiento. Las columnas error indican la desviación estándar de tres réplicas.

Table 3. Colour scale of raw beef burgers formulated with different concentrations of Moringa seed flour during storage at 4°C (±1.00).

Tabla 3. La escala de color de las hamburguesas de ternera formuladas con diferentes concentraciones de harina de semilla de Moringa durante almacenamiento a 4°C (±1,00).

Moringa concentration (%)
0	2	4	6	Storage period (days)
L*
43.39 ± 0.72^aR	46.58 ± 0.76^aQ	49.26 ± 2.05^aP	50.40 ± 1.83^aP	0
42.42 ± 1.12^aR	45.78 ± 2.01^abQ	46.55 ± 0.97^bPQ	47.97 ± 1.45^bP	7
41.68 ± 0.91^bR	44.47 ± 0.32^bcQ	45.23 ± 1.45^bcPQ	46.31 ± 0.99^bcP	14
41.02 ± 0.87^bR	43.14 ± 1.13^cQ	44.45 ± 1.32^cPQ	45.06 ± 0.89^cP	21
a*
8.95 ± 0.31^acP	7.46 ± 0.81^bPQ	6.75 ± 0.87^bQ	6.15 ± 0.31^cQ	0
9.47 ± 0.42^abcP	8.13 ± 1.02^bPQ	7.23 ± 0.47^bQ	6.94 ± 0.46^bcQ	7
10.11 ± 0.56^abP	9.34 ± 0.95^aP	7.75 ± 0.38^bQ	7.24 ± 0.57^abQ	14
11.02 ± 0.61^a	10.21 ± 1.67^a	8.34 ± 0.36^a	8.09 ± 0.83)^a	21
b*
13.18 ± 2.13^cQ	13.89 ± 0.46^cQ	15.51 ± 0.73^cPQ	16.05 ± 0.74^cP	0
14.75 ± 1.72^bcQ	15.05 ± 0.72^bQ	16.43 ± 0.82^bcPQ	17.29 ± 0.45^bcP	7
15.26 ± 0.89^abQ	16.49 ± 0.86^abQ	17.31 ± 0.89^abPQ	18.37 ± 0.38^abP	14
16.23 ± 1.32^aQ	17.15 ± 0.88^aQ	18.31 ± 0.76^aPQ	19.14 ± 0.59^aP	21
a*/b*
0.68 ± 0.05^aP	0.54 ± 0.02^aPQ	0.43 ± 0.04^aQ	0.38 ± 0.04^aQ	0
0.64 ± 0.08^aP	0.54 ± 0.06^aPQ	0.44 ± 0.06^aQ	0.40 ± 0.05^aQ	7
0.66 ± 0.03^aP	0.57 ± 0.09^aPQ	0.45 ± 0.02^aQR	0.39 ± 0.07^aR	14
0.68 ± 0.12^aP	0.59 ± 0.03^aQ	0.46 ± 0.08^aR	0.42 ± 0.02^aR	21

Note: Values are means of three replicates (± SD). Means not sharing a common superscript(s), a, b or c in a column for each colour parameter or P, Q or R in a row are significantly different at p ≤ 0.05 as assessed by Duncan’s multiple range test.

Nota: Los valores son los promedios de tres réplicas (± SD). Los promedios que no comparten un mismo superíndice a, b o c en una columna para cada parámetro de color P, Q o R en una fila son significativamente diferentes a p ≤ 0,05 según la evaluación con el Test de rango múltiple de Duncan.

Figure 4. Textural properties (a, hardness; b, cohesiveness; c, springiness; d, chewiness) of beef burgers formulated with Moringa seed flour of different levels during storage for 0 day (blank bars), 7 days (solid bars), 14 days (dotted bars) or 21 days (dashed bars).

Figura 4. Propiedades texturales (a, dureza; b, cohesión; c, ligereza; d, masticabilidad) de las hamburguesas de ternera formuladas con harina de semilla de Moringa de diferentes niveles durante almacenamiento de 0 días (columnas blancas), 7 días (columnas sólidas), 14 días (columnas con topos) o 21 días (columnas ralladas).

Table 4. Sensory characteristics of cooked beef burgers formulated with different concentrations of Moringa seed flour during storage at 4 ± 1.00°C.

Tabla 4. Características sensoriales de las hamburguesas de ternera cocinadas formuladas con diferentes concentraciones de harina de semilla de Moringa durante almacenamiento a 4 ± 1,00°C.

	Moringa concentration (%)
Storage period (days)	0	2	4	6
Appearance
0	3.95 ± 0.03 ^ap	3.37 ± 0.32^ap	3.15 ± 0. 20^ap	3. 01 ± 0.78^ap
7	2.92 ± 0.12^ap	2.79 ± 0.25^ap	2.30 ± 0.61^abp	2.24 ± 0.63^ap
14	0.00 ± 0.00^bq	2.50 ± 0.33^ap	2.23 ± 0.43^abp	2.21 ± 0.09^ap
21	0.00 ± 0.00^bq	0.00 ± 0.00^bq	2.16 ± 0.35^bp	2.13 ± 0.11^ap
Juiciness
0	3.77 ± 0.21^ap	3.11 ± 0.32^ap	2.97 ± 0.46^ap	2.83 ± 0.41^ap
7	2.58 ± 0.18^ap	2.66 ± 0.57^ap	2.54 ± 0.74^ap	2.39 ± 0.44^ap
14	0.00 ± 0.00^bq	2.57 ± 0.69^ap	2.36 ± 0.23^ap	2.25 ± 0.27^ap
21	0.00 ± 0.00^bq	0.00 ± 0.00^bp	2.26 ± 0.07^apq	2.17 ± 0.06^ap
Flavour
0	3.29 ± 0.63^ar	2.68 ± 0.55^aqr	2.37 ± 0.19^apq	2.26 ± 0.47^ap
7	2.53 ± 0.14^ap	2.25 ± 0.36^ap	2.31 ± 0.31^ap	2.50 ± 0.54^ap
14	0.00 ± 0.00^bq	2.09 ± 0.66^ap	2.14 ± 0.72^ap	2.17 ± 0.22^ap
21	0.00 ± 0.00^bq	0.00 ± 0.00^bq	2.09 ± 0.52^ap	2.17 ± 0.24^ap
Taste
0	3.79 ± 0.33^ap	2.85 ± 0.29^ap	2.81 ± 0.24^ap	2.77 ± 0.31^ap
7	2.53 ± 0.18^ap	2.59 ± 0.04^ap	2.34 ± 0.37^ap	2.31 ± 0.77^ap
14	0.00 ± 0.00 ^bq	2.15 ± 0.08^ap	2.08 ± 0.21^ap	2.23 ± 0.07^ap
21	0.00 ± 0.00^bq	0.00 ± 0.00^bq	2.01 ± 0.13^ap	2.21 ± 0.45^ap
Tenderness
0	3.09 ± 0.09^aq	3.23 ± 0.12^ap	3.27 ± 0.49^ap	3.48 ± 0.38^ap
7	2.48 ± 0.65^ap	2.65 ± 0.23^ap	2.72 ± 0.37^ap	2.78 ± 0.71^ap
14	0.00 ± 0.00^bq	2.80 ± 0.16^ap	2.81 ± 0.25^ap	2.83 ± 0.65^ap
21	0.00 ± 0.00^bq	0.00 ± 0.00^bq	2.65 ± 0.38^ap	2.69 ± 0.09^ap
Overall acceptability
0	3.50 ± 0. 24^ap	2.97 ± 0.57^ap	2.83 ± 0.91^ap	2.85 ± 0.28^ap
7	2.69 ± 0.09^ap	2.77 ± 0.36^ap	2.79 ± 0.36^ap	2.82 ± 0.39^ap
14	0.00 ± 0.00^bq	2.64 ± 0.80^ap	2.51 ± 0.42^ap	2.48 ± 0.32^ap
21	0.00 ± 0.00^bq	0.00 ± 0.00^bq	2.36 ± 0.59^ap	2.47 ± 0.72^ap

Note: Values are means of 20 samples (±SD). Means not sharing a common superscript(s) a, b or c in a column or p, q or r in a row are significantly different at p ≤ 0.05 as assessed by Duncan’s multiple range test.

Nota: Los valores son los promedios de 20 muestras (±SD). Los promedios que no comparten un superíndice en común a, b o c en una columna o p, q o r en una fila son significativamente diferentes a p ≤ 0,05 según la evaluación con el Test de rango múltiple de Duncan.