Eating quality of low‐fat beef burgers containing fat‐replacing functional blends

Tapioca starch, carrageenan, oat fibre, pectin, whey protein and a commercial mixture of carrageenan and locust bean gum were assessed for their ability to mimic fat characteristics in cooked low‐fat (10%) beef burgers. Thirteen different blends of the ingredients were formulated in order to examine their effects on quality parameters of low‐fat beef burgers. The beef burgers were tested for cook yield, water‐holding capacity (WHC), retention of shape, sensory and mechanical texture analysis. Most blends significantly (P<0.05) increased both cook yield and WHC, in particular blends containing tapioca starch, oat fibre, whey protein and the carrageenan/locust bean gum mixture. These blends substantially reduced both Warner–Bratzler and Kramer shear values. Sensory analysis showed that beef burgers containing tapioca starch, oat fibre and whey protein were acceptable in terms of flavour and texture. The low‐fat control was found to be the toughest and driest of the beef burgers examined. This study shows that blends of these ingredients can be used to offset the poor quality associated with low‐fat beef burgers. © 1999 Society of Chemical Industry     

Sensory attributes and texture profile of beef burgers with gari

Beef burgers were produced using gari to substitute beef in the product formulations at 0% (control), 10%, 15% and 20% respectively. Cooking yield increased significantly (p<0.05) with increasing use of gari. Sensory evaluation of the products revealed significant (p<0.05) differences for acceptability and texture attributes. The acceptability score for burgers produced with 15% gari was not significantly different (p>0.05) from the control without gari. Using gari had no significant (p>0.05) effect on flavor and odor attributes of beef burgers. Texture profile analysis of burgers showed significant (p<0.05) reductions in hardness, springiness, gumminess and chewiness at all levels of substituting beef with gari. Production cost of burgers reduced by 9%, 14% and 18% respectively using 10%, 15% and 20% gari in burgers. The results suggest that gari has promising potential for use in comminuted meat products.     

Partial replacement of meat by sugar cane fibre: cooking characteristics,sensory properties of beef burgers and in vitro fermentation of sugar cane fibre

In this study, sugar cane fibre (SCF) partially replaced meat in beef burger formulations. The effects of SCF on cook yield, dimensional changes, sensory characteristics of beef burgers and in vitro gut fermentation characteristics were evaluated. Replacing beef with 1 to 5% SCF in burgers significantly increased cook yields from 13.8 ± 0.3 to 59.1 ± 0.3% due to its high water-binding capacity of 5.89 ± 0.08 g g⁻¹ and oil-binding capacity of 4.68 ± 0.03 g g⁻¹. The inclusion of SCF improved cooking properties whilst improving sensory characteristics. Burgers with 1% SCF had the highest overall acceptability. SCF was steadily fermented with a porcine faecal inoculum for up to 72 h, producing short-chain fatty acids. The characteristics of high water/oil binding and fermentability suggest that SCF has the potential to provide a range of dietary fibre benefits, and therefore deserves further study.     

Effect of tiger nut fibre on quality characteristics of pork burger

Horchata is a refreshing beverage obtained from tiger nut tubers that yields high amount of by-products. These by-products have a high content of fibre that allows its application in the development of dietary fibre rich foods. The utilization of increasing levels (0%-control, 5%, 10% and 15%) of tiger nut fibre (TNF), in the formulation of pork burgers was evaluated. This evaluation was based on: chemical composition, physicochemical, cooking characteristics and sensory properties of burgers. Pork burgers elaborated with TNF had higher nutritional value (higher fibre content) and better cooking characteristics (higher cooking yield, fat retention and moisture retention) than control burgers. Some of the negative changes in colour (a* decrease and b* increase) and texture (chewiness and springiness increase) parameters due to TNF addition observed in raw burgers were masked by the stronger modifications due to the cooking process. Burgers with TNF were perceived as less greasy, less juicy, more grainy and with less meaty flavour than controls; although this perception did not reduce the overall acceptability of burgers. Overall acceptability scores were slightly lower in burgers with 15% TNF, although no significant differences were detected with the scores of control, 5% and 10% TNF burgers. TNF addition to burgers is a promising and convenient application as dietary fibre of burgers was significantly increased without changes in sensory acceptance.     

Utilization of hazelnut pellicle in low-fat beef burgers

Hazelnut pellicle was used as a dietary fiber in the production of beef burgers. The effects of hazelnut pellicle addition on proximate composition, pH, cook loss, dimensional changes, color and sensory characteristics of beef burgers were evaluated. Hazelnut pellicle addition affected some quality parameters of beef burgers. The control samples had the lowest moisture and protein contents (P<0.05). The cooking yield and reduction in diameter and thickness of beef burgers improved by the addition of hazelnut pellicle. Beef burgers formulated with hazelnut pellicle had lower L, a and b values than control samples (P<0.05). There were differences among beef burger samples in respect to sensory properties, control samples and 1% and 2% pellicle added samples had high acceptability. The results indicate that, 1-2% hazelnut pellicle can be used as a suitable dietary fiber source in low-fat beef burger production.     

Effects of incorporating roasted lupin (Lupinus angustifolius) flour on the physicochemical and sensory attributes of beef sausage

The effects of incorporating lupin flour on the physicochemical and sensory characteristics of beef sausages were explored. Lupin (Lupinus angustifolius) flour was roasted, then hydrated to match the moisture content of beef meat. The beef sausage samples were manufactured for six treatments by replacing beef with hydrated lupin flour from 0% to 36% (w/w). Proximate analysis revealed that carbohydrate (dietary fibre) level was increased from 9.62% to 19.31%, whereas fat content was decreased from 11.62% to 7.91%. Inclusion of lupin flour increased the meat emulsion stability (fluid released decreased from 9.35% to 1.53%) and decreased cooking loss from 22.70% to 14.30%. Softer texture and greater adhesiveness were observed in lupin-incorporated formulations. Sensory evaluation indicated no significant difference between control and 12% lupin-enriched beef sausage formulation in appearance, aroma, flavour and overall liking, suggesting lupin flour can be added to beef sausage at this level without compromising consumer acceptance.     

COMPARATIVE STUDIES OF NONMEAT ADJUNCTS USED IN THE MANUFACTURE OF LOW-FAT BEEF BURGERS

Seventeen commercially available functional ingredients were assessed in low-fat beef burger formulations. There were differences (P<0.05) in cook yields between the different low-fat meats. The burger containing alginate/calcium lactate had the highest cook yield at 71.30% with good textural qualities, but scored low in overall flavor. Most adjuncts tested increased the WHC by comparison with the full-fat (23% fat) control, which had the lowest WHC (26.15%). Sensory analysis showed that there was a trend for higher fat beef burgers to have increased tenderness, however, no significant differences were found between the low- and full-fat controls. Beef burgers containing pectin, micro-crystalline cellulose, oat fiber and carrageenan scored high in flavor and overall quality. In contrast the burger formulated with blood protein had poor overall quality and flavor attributes. Burgers containing tapioca starch, modified food starch derived from waxy maize, and oat fiber significantly reduced Instron shear values.     

Study on quality characteristics of camel burger and evaluating its stability during frozen storage

This study investigated the influence of replacing One-humped camel meat instead of cow meat (0, 25, 50, 75 and 100 %) on quality characteristics and frozen storage stability in burgers. For this purpose thiobarbituric acid test (TBA-RS), cooking characteristics, color parameters, texture and sensory properties were studied during 3 months at ?18 °C. Significant differences (p < 0.05) were observed in the moisture retention, diameter reduction, sensory properties, lightness, yellowness and springiness. Cooking yield, TBA-RS, fat retention, cohesiveness, flavor and texture showed significant differences (p < 0.05) through storage. Other evaluated properties of burgers showed no significant differences (p > 0.05) in various levels of camel meat and over storage term. Moisture retention of burgers increased with increasing of camel meat content. The sensory panel scores for flavor, texture, juiciness and overall acceptability increased but color scores decreased with increasing the level of camel meat. Cooking yield, fat retention and cohesiveness decreased by increasing the storage period.     

Sensory attributes and texture profile of beef burgers with gari

Beef burgers were produced using gari to substitute beef in the product formulations at 0% (control), 10%, 15% and 20% respectively. Cooking yield increased significantly (p < 0.05) with increasing use of gari. Sensory evaluation of the products revealed significant (p < 0.05) differences for acceptability and texture attributes. The acceptability score for burgers produced with 15% gari was not significantly different (p > 0.05) from the control without gari. Using gari had no significant (p > 0.05) effect on flavor and odor attributes of beef burgers. Texture profile analysis of burgers showed significant (p < 0.05) reductions in hardness, springiness, gumminess and chewiness at all levels of substituting beef with gari. Production cost of burgers reduced by 9%, 14% and 18% respectively using 10%, 15% and 20% gari in burgers. The results suggest that gari has promising potential for use in comminuted meat products.     

Enhancement of the nutritional status of beef patties by adding flaxseed flour

Flaxseed flour was used as a functional ingredient in the production of beef patties. Beef patties were produced with five different formulations; the addition of 3%, 6%, 9%, 12% and 15% flaxseed flour. Control samples were formulated with 10% and 20% fat addition. Raw and cooked beef patties were analyzed for moisture, protein, fat, ash, pH, color parameters and fatty acid profiles. Beef patties were evaluated for cooking loss and sensory properties. Fat and ash content of raw patties increased, while moisture and protein content decreased with increased flaxseed flour. The same trend (except fat content) was also observed after cooking. The addition of flaxseed flour did not affect pH values of raw and cooked beef patties. The addition of flaxseed flour improved the cooking loss but, increased the energy value (as kcal/100 g). L and a values of raw beef patties containing flaxseed flour were close to controls with 10% fat. α-linolenic acid content of raw and cooked beef patties increased as the level of flaxseed flour increased. The PUFA/SFA ratio increased from 0.04 in the control with 10% fat to 0.62 in the raw beef patties with 15% flaxseed flour. The n-6/n-3 ratio decreased from 5.76 in the control with 10% fat to 0.36 in the raw beef patties with 15% flaxseed flour. The nutritional status of beef patties was enhanced with minimal composition and sensory changes with 3% or 6% flaxseed flour addition.     

Physicochemical Effects of the Lipid Phase and Protein Level on Meat Emulsion Stability,Texture, and Microstructure

ABSTRACT: The effects of beef fat (25%) substitution with rendered beef fat, canola oil, palm oil, or hydrogenated palm oil at varying meat protein levels (8%, 11%, and 14%) were studied in emulsified beef meat batters. There was no significant difference in fat loss among meat batters made with beef fat, rendered beef fat, or palm oil. Hydrogenated palm oil provided the most stable batters at all protein levels. Increasing meat protein to 14% resulted in high fat loss in batters prepared with canola oil, which did not occur in the other formulations. This indicates that the physicochemical characteristics of fat/oil affect emulsion stability. Cooked batter hardness was higher (P < 0.05) when protein level was raised; highest in hydrogenated palm oil batters when compared at similar protein levels. As protein level was raised springiness values were increased in all the meat treatments. Springiness was higher in the canola oil treatments. Light microscopy revealed fat globule coalescence in canola oil meat batters prepared with 14% protein, as well as the development of fat channels and more protein aggregation; both seem to result in lower emulsion stability. Hydrogenated palm oil batters showed fat particles with sharp edges as opposed to the round ones seen in all other treatments.     

Quality characteristics of ostrich (Struthio camelus) burgers

Quality characteristics and storage stability of three types of burgers prepared with ostrich meat (alone or mixed with pork or beef meat) were evaluated. Burger evaluation was based on chemical, microbiological, textural, colour, sensory and oxidation characteristics. All of the assayed formulas showed acceptable general quality scores in the sensory evaluation, but the burgers formulated with 100% ostrich meat or mixing ostrich and beef meat had the highest scores. Only TBA values and redness were influenced by storage time. Burgers formulated with ostrich and pork meat had a faster oxidation rate and became more oxidized than the others. Microbial counts indicated that, at the end of the refrigerated storage (9days), all of the preparations were spoiled.     

Effect of ground poppy seed as a fat replacer on meat burgers

Poppy seed paste was used in koefte production as an animal fat replacer and efficacy of using poppy seed was investigated. The use of ground poppy seed in formulation of meat burgers had no effect on the moisture content of uncooked meat burgers; however, it did have a significant effect (p<0.05) on the fat content of meat burgers. Ground poppy seed addition significantly affected (p<0.05) cooking yield, moisture retention, and fat retention of meat burgers. Ground poppy seed addition significantly decreased (p<0.05) saturated fatty acid contents as the amount of ground poppy seed increased in meat burgers. A strong significant decrease (p<0.05) on the cholesterol content of meat burgers with ground poppy seed addition was observed. Samples having 20% ground poppy seed had significantly better texture and juiciness score (p<0.05) than any other sample which could be explained by increased moisture retention. Replacing animal fat with ground poppy seed paste is effective and may pave the way for an innovative meat product.     

A multi-national comparison of meat eaters' attitudes and expectations for burgers containing beef,pea or algae protein

Within recent years, demand as well as supply of products to replace meat, so called meat alternatives, have increased. For future products, new plant-based protein sources are of high interest. Protein from pea and especially from algae provide huge potential for human nutrition as well as for the environment. To provide insight on consumers' opinions on the development of new meat alternatives, this study investigated consumers' opinions of pea and algae burgers compared to the traditional beef burger in terms of taste, health, and environmental friendliness. It has also explored the influence of factors such as meat commitment, food neophobia, and the attitude towards vegetarians and vegans; it has then compared the findings between three European countries with different culinary backgrounds. The online survey was conducted with meat-eating participants from Germany (N = 567), France (N = 605), and the United Kingdom (N = 562). Participants in all three countries expected pea and algae burgers to be less tasty, but healthier and more environmentally friendly compared to the beef burger. Expectations of taste, health, and environmental friendliness of pea and algae burgers were negatively influenced by higher levels of meat commitment, more negative attitudes towards vegetarian and vegan lifestyles, and higher food neophobia. Although the attitudes towards vegetarian lifestyles were generally negative, pea and algae emerged as promising protein sources because of their favorable health and environmental friendliness expectations. Nevertheless, negative taste expectations and attitudes towards meat-free diets remain a challenge for the adoption of more plant-based diets.     

Ground Beef Characteristics after Browning or Oil Extraction Preparation

Ground beef with 26.3% fat was cooked by browning/draining (BD), browning/rinsing (BR), and an oil-extraction method with (OA) or without (ON) meat broth added back. BR caused the most reduction of total fat and cholesterol, whereas ON and OA yielded less cooked meat than BD and BR. ON and OA cooked samples, compared to BD and BR samples, contained more polyunsaturated fatty acids and nonheme iron and had higher TBA values unon extended storage at 4°C. Trained sensory panelists rated BD or BR cooked ground beef more intense in positive flavor note (“cooked beef/brothy”) than ON or OA meat. Likewise, consumers tended to prefer meatloaf, spaghetti sauce, and chili prepared with BD or BR cooked ground beef to those prepared with ON or OA cooked meat.     

Effect of oat's soluble fibre (β-glucan) as a fat replacer on physical, chemical, microbiological and sensory properties of low-fat beef patties

This study evaluated the effect of adding oat fibre source of β-glucan (13.45%) on physical, chemical, microbiological and sensory traits of low-fat (<10%) beef patties as compared to 20% fat control patties. Significant (p<0.05) improvements in cooking yield (74.19%), and retentions of fat (79.74%) and moisture (48.41%) of low-fat patties were attributed to the water binding ability of β-glucan. Because of larger water retentions moisture contents of raw and cooked low-fat patties were higher (p<0.05) than those of the control patties. Cholesterol content was similar across formulations. Low-fat and control beef patties remained stable in microbiological quality during 60days frozen storage. Low-fat patties were found to be of lower degree of likeness in the taste but juicer than control (p<0.05). Besides appearance, tenderness and colour were not affected by the addition of oat's soluble fibre. Oat fibre can be used successfully as a fat substitute in low-fat beef patties.     

Physical, Chemical, and Sensory Properties of Bologna Sausage Made with Ostrich Meat

Three formulations of bologna were prepared, differing only by the lean meat used: (1) ostrich meat from Iliofibularis muscle (fan thigh), (2) ostrich meat from Femorotibialis medius muscle (tip thigh), and (3) beef meat from Subscapularis muscle (shoulder). Physical, chemical, and sensory analyses were made. The final products formulated with ostrich meat, although having a dark appearance, were acceptable in chemical composition and other sensory characteristics. The low fat and high protein content for ostrich bolognas will help to ensure that, if marketed in sufficient quantities, ostrich meat can successfully compete with other healthy meat products. The ostrich meat (Iliofibularis muscle) formula reached the highest general quality scores in the sensory evaluation.     

Physicochemical composition and nutritional properties of foal burgers enhanced with healthy oil emulsion hydrogels

This study investigates the effect of animal fat replacement by oil mixture emulsion hydrogels on quality characteristics of foal burgers. Three batches were manufactured: control (CON) – 100% of pork fat; treatments 1 and 2 (T1 and T2) – pork fat was totally replaced using oil mixture emulsions, avocado (T1) or pumpkin seed (T2) mixed with algal oil. These fat replacements were accompanied by a significant decrease in fat content (P < 0.001) and colour parameters (P < 0.05). Any significant differences in texture were observed in reformulated patties, except for gumminess (P < 0.05) and chewiness (P < 0.001). Moreover, a healthier fatty acid profile was reached (P < 0.001), saturated fat decreased, mono- (T1) and polyunsaturated fatty acids (T2) increased and an improvement of all health indices was observed. However, the sensory acceptability of burgers was unaffected (P > 0.05). Thus, these fat reformulations represent a promising strategy to obtain healthier foal burgers with improved nutritional characteristics without affecting sensory properties.