Partial replacement of meat and fat with hydrated wheat fiber in beef burgers decreases caloric value without reducing the feeling of satiety after consumption.

The aim of this study was to evaluate the effects of different levels of hydrated wheat fiber replacing meat and fat in beef burgers on technological characteristics, sensory acceptance and hunger satisfaction. The different levels of hydrated wheat fiber (1 g fiber: 6 g water) were 0, 1.25, 2.5, 3.75 and 5.0 g of fiber/80 g burger portion. Results showed that the greater the addition of hydrated wheat fiber, the lower the protein (P < .0001) and lipid (P = .0006) content and consequently the greater the reduction in caloric value. Burgers with up to 3.75 g fiber/80 g portion showed the same (P > .05) sensory acceptance as the Control burgers (those without added fiber). Sandwiches comprised of burgers with 2.5 and 5.0 g fiber/80 g portion caused the same (P > .05) hunger satisfaction (satiety feeling) as those comprised of Control burgers for up to 3 h after consumption. Burgers containing 3.75 g fiber/80 g burger may represent an interesting alternative for people who want to reduce caloric intake and/or increase the proportion of insoluble fiber in their diet.

Effect of processing on amine formation and the lipid profile of cod (Gadus morhua) roe.

The processing of fish roe leads to changes in its chemical composition, the extent of which depends on the techniques and additives employed. This study aimed to investigate the effects of ripening temperature and the use of sodium benzoate and citric acid on the quality of ripened cod roe, with respect to the contents of volatile base nitrogen (VBN), trimethylamine (TMA), biogenic amines (BA) and on the lipid composition. In comparison with fresh roes, ripened roes presented higher contents of VBN, TMA, BA and the proportion of free fatty acids regardless of the temperature and additives used during the ripening process. The greatest increases were observed in the samples ripened at 17°C without additives, in which histamine was detected at 8.8mg/100g. A low ripening temperature was the main factor responsible for minimising changes in the cod roe composition. The addition of sodium benzoate as a preservative or citric acid to decrease the pH value had a significant effect in maintaining the quality of the cod roes, mainly at high ripening temperature.

New solvent systems for thin-layer chromatographic determination of nine biogenic amines in fish and squid.

Different solvent systems were evaluated for their ability to separate biogenic amines by thin-layer chromatography (TLC). Dansyl derivatives of agmatine, putrescine, tryptamine, cadaverine, spermidine, histamine, spermine, tyramine and beta-phenylethylamine were separated using the solvent system chloroform-diethyl ether-triethylamine (6:4:1), followed by chloroform-triethylamine (6:1). After separation dansyl amines were quantified by fluorescence densitometry at 330 nm. Correlation coefficients of linear regressions were higher than 0.99 for all amines, except for agmatine (0.976). Detection limits were 10ng for tryptamine, tyramine, histamine and beta-phenylethylamine, and 5 ng for the other amines. The overall repeatability of the chromatography was 1.82% when including agmatine and barely 1.02% for the other amines. The accuracy ranged from 105.97% (agmatine) to 49.92% (tryptamine). This thin-layer chromatography method was found to be an effective and precise analytical procedure to separate and determine biogenic amines. Its main advantages compared to previous procedures are that it uses less harmful solvent (diethyl ether instead of benzene) and can separate a larger group of biogenic amines.