Physicochemical and technological properties of beef burger as influenced by the addition of pea fibre
| Autor: | Isabela Rodrigues, José M. Lorenzo, Marco Antonio Trindade, Manoela Alves Pires, Yana Jorge Polizer‐Rocha, Maria Teresa de Alvarenga Freire, Juliana Cristina Baldin, Francisco J. Barba, Daniel Pompeu |
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| Rok vydání: | 2019 |
| Předmět: |
Fat reduction
Chemistry Size reduction ANÁLISE SENSORIAL DE ALIMENTOS 0402 animal and dairy science food and beverages 04 agricultural and veterinary sciences 040401 food science 040201 dairy & animal science Sensory analysis Industrial and Manufacturing Engineering Beef burger 0404 agricultural biotechnology Food science Food Science |
| Zdroj: | Repositório Institucional da USP (Biblioteca Digital da Produção Intelectual) Universidade de São Paulo (USP) instacron:USP |
| ISSN: | 1365-2621 0950-5423 |
| Popis: | This study aimed to evaluate the physicochemical characteristics and sensory attributes of beef burgers with the addition of pea fibre as a partial substitute of meat or fat. Three formulations were prepared: control (CON) – similar to the commercial formulation; fibre/less meat (FLM)—5% meat reduction and addition of 1% pea fibre; fibre/less fat (FLF)—7% fat reduction and addition of 1% pea fibre. Non‐significant differences were obtained for pH, colour parameters (L* and b*), texture profile, cooking loss and size reduction among formulations. Moreover, sensory analysis with consumers of beef burgers did not indicate differences among the formulations for all the analysed attributes. Therefore, pea fibre is a promising partial replacer for meat and fat in beef burgers due to the preservation of technological parameters and sensory acceptance. |
| Databáze: | OpenAIRE |
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