Effects of pineapple byproduct and canola oil as fat replacers on physicochemical and sensory qualities of low-fat beef burger

Autor(es)

Selani, Miriam M. ^[1] ; Shirado, Giovanna A. N. ^[1] ; Margiotta, Gregorio B. ^[1] ; Saldana, Erick ^[1] ; Spada, Fernanda P. ^[1] ; Piedade, Sonia M. S. ^[2] ; Contreras-Castillo, Carmen J. ^[1] ; Canniatti-Brazaca, Solange G. ^[1]

Afiliação do(s) autor(es)

^[1] Univ Sao Paulo, Dept Agroind Alimentos & Nutr, BR-13418900 Sao Paulo - Brazil

^[2] Univ Sao Paulo, Escola Super Agr Luiz de Queiroz, Dept Ciencias Exatas, BR-13418900 Sao Paulo - Brazil

• Tipo de documento: Artigo Científico
• Fonte: MEAT SCIENCE; v. 112, p. 69-76, FEB 2016.
• Citações Web of Science: 23

Resumo

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. (AU)

• Processo FAPESP: 12/03347-9 - Resíduos do processamento de frutas e óleo de canola como substitutos parciais de gordura em hambúrguer bovino
• Beneficiário: Solange Guidolin Canniatti Brazaca
• Modalidade de apoio: Auxílio à Pesquisa - Regular