Improvement of physical and sensory quality of beef patties with the addition of chicken eggshells nanopowder

Herly Evanuarini, Agus Susilo, Uun Yanuhar, Adelya Desi Kurniawati

Abstract

Objective: The purpose of this study was to investigate the effect of adding chicken eggshells nanopowder for the physical quality and sensory evaluation of beef patties.

Methods: The method used in this study was a laboratory experiment with a completely randomized design with 5 treatments: without adding chicken eggshells nanopowder as a control, adding 0.1%, 0.3%, 0.5% and 0.7% chicken eggshells nanopowder (w/w) with 5 repetitions. Data were analyzed by analysis of variance, if there was a significant or very significant difference it was continued with Duncan's multiple range test.

Results: Based on the research results, it was found that the addition of chicken eggshells nanopowder to beef patties had a very significant effect (P<0.01%) on moisture content, water holding capacity, cooking loss, texture, and sensory evaluation.

Conclusions: The addition of 0.7% chicken eggshells nanopowder can reduce moisture content, increase water holding capacity, reduce cooking loss, improve texture, and sensory quality acceptable to panelists.

Keywords

Beef patties; Calcium; Chicken eggshells; Nanopowder

Full Text:

PDF

References

  1. Shen, Y., S. Hong, Z. Du, M. Chao, T. O'Quinn, and Y. Li. 2022. Effect of adding modified pea protein as functional extender on the physical and sensory properties of beef patties. LWT. 154:112774. Doi: 10.1016-/j.lwt.2021.112774
  2. Evanuarini, H., A. Susilo, and D. Amertaningtyas. 2023. Physico-chemical properties, amino acid and fatty acid profile of chicken patties added with beetroot peel flour as natural colourant. J. Food. Nut. Res. 62(2):170-176.
  3. Ren, X., M. Li, W. Wang, X. Niu, Q. Xu, and R. Zhang. 2022. Inhibitory effect of tamarix ramosissima extract on the formation of heterocyclic amines in roast lamb patties by retarding the consumption of precursors and preventing free radicals. Foods. 11(7):1000. Doi: 10.3390/-foods11071000
  4. Wang, Z., Z. He, D. Zhang, X. Chen, and H. Li. 2022. Effect of pepper (Zanthoxylum bungeanum Maxim.) essential oil on quality changes in rabbit meat patty during chilled storage. J. Food Sci. Technol. 59:179-191. Doi: 10.1007/s13197-021-04998-6
  5. Iacumin, L., M. Pellegrini, A. Sist, G. Tabanelli, C. Montanari, C. Bernardi, and G. Comi. 2022. Improving the shelf-life of fish burgers made with a mix of sea bass and sea bream meat by bioprotective cultures. Microorganisms. 10(9):1786. Doi: 10.3390/-microorganisms10091786
  6. Hessel, C. T., S. de Oliveira Elias, J. P. Pessoa, L. M. Zanin, E. Stedefeldt, and E. C. Tondo. 2019. Food safety behavior and handling practices during purchase, preparation, storage and consumption of chicken meat and eggs. Food Res. Int. 125:-108631. Doi: 10.1016/j.foodres.2019.108631
  7. Aditya, S., J. Stephen, and M. Radhakrishnan. 2021. Utilization of eggshell waste in calcium-fortified foods and other industrial applications: A review. Trends in Food Science & Technology. 115:422-432. Doi: 10.1016/j.tifs-.2021.06.047
  8. Kholil, M., I. Athaillah, H. P. Waspada, R. Akhsani, and M. Muluk. 2023. Detecting egg’s condition by using pixy camera based on shell-color filtering. International Seminar on Intelligent Technology and Its Applications (ISITIA). 83-86. Doi: 10.1109/ISITIA59021.2023.-10220989
  9. Arnold, M., Y. V. Rajagukguk, and Gramza-Michałowska. 2021. A functional food for elderly high in antioxidant and chicken eggshell calcium to reduce the risk of osteoporosis—a narrative review. Foods. 10: 656.
  10. Kobus-Cisowska, J., D. Szymanowska-Powałowska, K. Szymandera-Buszka, R. Rezler, M. Jarzębski, O. Szczepaniak, G. Marciniak, A. Jędrusek-Golińska, and M. Kobus-Moryson. 2020. Effect of fortification with calcium from eggshells on bioavailability, quality, and rheological characteristics of traditional polish bread spread. J. Dairy Sci. 103(8):6918-6929. Doi: 10.3168/jds.2019-18027
  11. Lou, Y., and Q. Y. W. Zhang. 2020. Biopolymer-based nanotechnology approaches to deliver bioactive compounds for food applications: a perspective on the past, present, and future. J. Agric. Food Chem. 10(2):145-152.
  12. J. Kobus-Cisowska, D. Szymanowska-Powałowska, K. Szymandera-Buszka, R. Rezler, M. Jarz ˛ebski, O. Szczepaniak, G. Marciniak, A. J. ˛edrusek-Goli ´nska, and M. Kobus-Moryson. 2020. Effect of fortification with calcium from eggshells on bioavailability, quality, and rheological characteristics of traditional polish bread spread. J. Dairy Sci. 103:6918–6929.
  13. Leite T. S., M. Schmiele, A. A. Tribst, and M. Cristianini. 2017. High Pressure processing (HPP) of pea starch: Effect on the gelatinization properties. LWT-Food Sci. Technol. 76:361-369.
  14. Baláž, M., E. V. Boldyreva, D. Rybin, S. Pavlovic, D. Rodríguez-Padrón, and T. Mudrinic. 2021. State-of-the-art of eggshell waste in materials science: recent advances in catalysis, pharmaceutical applications, and mechanochemistry. Front. Bioeng. Biotech. 8:612567.
  15. Ahmad, M., A. Gani, F. A. Masoodi, and S. H. Rizvi. 2020. Influence of ball milling on the production of starch nanoparticles and its effect on structural, thermal and functional properties. Int. J. Biol. Macromol. 151:85-91.
  16. Wei, B., C. Cai, B. Xu, Z. Jin, and Y. Tian. 2018. Disruption and molecule degradation of waxy maize starch granules during high pressure homogenization process. Food Chemistry. 240:165-173.
  17. El-Zeftawy, M., S. A. E. M. Ali, S. Salah, and H. S. Hafez. 2020. The functional nutritional and regulatory activities of calcium supplementation from eggshell for obesity disorders management. J. Food Biochem. e13313.
  18. Suryono, S., H. Syarifuddin, J. Maranata, M. Musyid, and A. Nizori. 2023. Development of high-calcium chicken nuggets fortified with various citric acid-extracted chicken eggshells powder. J. Appl. Agric. Sci. Technol. 7(1):36-44. Doi: 10.55043/jaast.-v7i1.133
  19. Wu, H., D. Xiao, J. Lu, T. Li, C. Jiao, S. Li, and Z. Zhang. 2020. Preparation and properties of biocomposite films based on poly (vinyl alcohol) incorporated with eggshell powder as a biological filler. J. Polymers. Environ. 28:2020-2028. Doi: 10.1007/s10924-020-01747-2
  20. Helena, P. and B. Oktavia. 2019. Kondisi pembentukan kompleks ion logam kalsium dan magnesium dengan oksin sebagai pengompleks. Periodic. 8(1):32-36.
  21. Hou, D., Z. Li, T. Zhao, and P. Zhang. 2015. Water transport in the nano-pore of the calcium silicate phase: reactivity, structure and dynamics. Phys. Chem. Chem. Phys. 17(2):1411-1423. Doi: 10.1039/C4CP04137B
  22. Xiao, Y., J. Li, Y. Liu, F. Peng, X. Wang, C. Wang, and H. Xu. 2020. Gel properties and formation mechanism of soy protein isolate gels improved by wheat brancellulose. Food Chemistry. 324: 126876. Doi: 10.1016/j.-foodchem.2020.126876
  23. Prayitno, A. H., D. L. Rukmi, A. Widiyawati, and B. Prasetyo. 2022. The fortification effect of duck eggshell nano-calcium on the physical quality of beef sausage. IOP Conf. Ser. Earth Environ. Sci. 980(1):012016.
  24. Cheng, L., Z. Zhu, and D. W. Sun. 2021. Impacts of high pressure assisted freezing on the denaturation of polyphenol oxidase. Food Chem. 335:127485. Doi: 10.1016/j.foodchem.2020.127485
  25. Gullón, P., G. Astray, B. Gullón, D. Franco, P. C. B. Campagnol, and J. M. Lorenzo. 2021. Inclusion of seaweeds as healthy approach to formulate new low-salt meat products. Curr. Opin. Food Sci. 40:20-25. Doi: 10.1016/j.cofs.2020.-05.005
  26. Du, T., J. Xu, S. Zhu, X. Yao, J. Guo, and W. Lv. 2022. Effects of spray drying, freeze drying, an