Physicochemical and technological properties of beef burger as influenced by the addition of pea fibre,International Journal of Food Science & Technology

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Physicochemical and technological properties of beef burger as influenced by the addition of pea fibre
International Journal of Food Science & Technology ( IF 2.6 ) Pub Date : 2019-08-28 , DOI: 10.1111/ijfs.14324
Yana Jorge Polizer‐Rocha ₁ , José M. Lorenzo ₂ , Daniel Pompeu ₃ , Isabela Rodrigues ₁ , Juliana Cristina Baldin ₁ , Manoela A. Pires ₁ , Maria Teresa A. Freire ₃ , Francisco Jose Barba ₄ , Marco Antonio Trindade ₁

Affiliation

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.

中文翻译：

豌豆纤维的添加对牛肉汉堡的理化和技术特性的影响

本研究旨在通过添加豌豆纤维作为肉或脂肪的部分替代品来评估牛肉汉堡的理化特性和感官属性。制备了三种配方：对照（CON）–与商业配方相似；纤维/少肉（FLM）-减少5％的肉，并添加1％的豌豆纤维；纤维/较少脂肪（FLF）-减少7％的脂肪，并添加1％的豌豆纤维。pH，颜色参数（L *和b*），配方中的质地轮廓，蒸煮损失和尺寸减小。此外，对牛肉汉堡消费者的感官分析并未表明所有分析属性的配方之间存在差异。因此，由于保留了技术参数和感官接受性，豌豆纤维是牛肉汉堡中肉和脂肪的有希望的部分替代品。

更新日期：2019-08-28

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