Incorporation of natural and mechanically ruptured brewing yeast cells in beef burger to replace textured soy protein.

Autor: Bertolo AP; Post-graduate Program on Food Science and Technology, Food Engineering and Chemical Engineering Department, State University of Santa Catarina, BR 282, km 573, Pinhalzinho, Santa Catarina Brazil., Kempka AP; Post-graduate Program on Food Science and Technology, Food Engineering and Chemical Engineering Department, State University of Santa Catarina, BR 282, km 573, Pinhalzinho, Santa Catarina Brazil., Rigo E; Post-graduate Program on Food Science and Technology, Food Engineering and Chemical Engineering Department, State University of Santa Catarina, BR 282, km 573, Pinhalzinho, Santa Catarina Brazil., Sehn GAR; Food Engineering and Chemical Engineering Department, State University of Santa Catarina, BR 282, km 573, Pinhalzinho, Santa Catarina 898970-000 Brazil., Cavalheiro D; Post-graduate Program on Food Science and Technology, Food Engineering and Chemical Engineering Department, State University of Santa Catarina, BR 282, km 573, Pinhalzinho, Santa Catarina Brazil.
Jazyk: angličtina
Zdroj: Journal of food science and technology [J Food Sci Technol] 2022 Mar; Vol. 59 (3), pp. 935-943. Date of Electronic Publication: 2021 Apr 12.
DOI: 10.1007/s13197-021-05095-4
Abstrakt: The use of brewer`s yeast to replace textured soy protein (TSP) in burgers was investigated. Three formulations were made, corresponding to a control formulation with 4% TSP, a formulation containing 4% yeast cells in their natural state, and a formulation made with 4% mechanically ruptured yeast cells, which were characterized for the chemical, technological, and sensory properties. Significant differences were observed for pH and instrumental color between the formulations, with no changes in the visual color evaluation by the untrained assessors. The addition of yeast cells resulted in a higher cooking yield and lower reduction in diameter, contributing to maintaining the shape and juiciness of burgers, which is a positive aspect from the technological point of view. The TSP-based formulation presented higher overall appearance and flavor scores when compared with the other formulations, with no significant differences for the other sensory attributes. The results showed that debittering of yeast-cell biomass is required to remove hop resins and tannins before using in burgers, aimed to improve the product`s acceptance and the purchase intent. The debittered yeast cell biomass can be used in burger formulations with great potential to replace TSP, as an alternative to obtain a free allergen meat product.
Competing Interests: Conflict of interestThe authors declare that they have no conflict of interest.
(© Association of Food Scientists & Technologists (India) 2021.)
Databáze: MEDLINE
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