Journal
MEAT SCIENCE
Volume 112, Issue -, Pages 69-76Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.meatsci.2015.10.020
Keywords
Fat-replacer; Texture profile analysis; Quantitative descriptive analysis; Physicochemical analysis
Categories
Funding
- Fundacao de Amparo a Pesquisa do Estado de Sao Paulo (FAPESP) [2012/03347-9]
- Coordenacao de Aperfeicoamento de Pessoal de Nivel Superior
- Ministerio de Educacion del Peru by Programa Nacional de Becas y Credito Educativo (PRONABEC)
- Conselho Nacional de Desenvolvimento Cientifico e Tecnologico
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Pineapple byproduct and canola oil were evaluated as fat replacers on physicochemical and sensory characteristics of low-fat burgers. Five treatments were performed: conventional (CN, 20% fat) and four low-fat formulations (10% fat): control (CT), pineapple byproduct (PA), canola oil (CO), pineapple byproduct and canola oil (PC). Higher water and fat retention and lower cooking loss and diameter reduction were found in burgers with byproduct addition. In raw burgers, byproduct incorporation reduced L*, a*, and C* values, but these alterations were masked after cooking, leading to products similar to CN. Low-fat treatments were harder, chewier, and more cohesive than full-fat burgers. However, in Warner Bratzler shear measurements, PA and PC were as tender as CN. In QDA, no difference was found between CN and PC. Pineapple byproducts along with canola oil are promising fat replacers in beef burgers. In order to increase the feasibility of use of pineapple byproduct in the meat industry, alternative processes of byproduct preparation should be evaluated in future studies. (C) 2015 Elsevier Ltd. All rights reserved.
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