Textured soy protein, collagen and maltodextrin as extenders to improve the physicochemical and sensory properties of beef burger

Carvalho, Gisandro Reis; Milani, Talita Maira Goss; Trinca, Natália Righetti Rocha; Nagai, Letícia Yuri; Barretto, Andrea Carla da Silva

doi:10.1590/1678-457x.31916

Cited by 29 publications

(19 citation statements)

References 26 publications

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“…The major common sources of carbohydrate in the burgers produced are wheat flour and bread crumbs. The proximate composition of beef burger observed in this study was in disparity with that of Carvalho, et al [17] who reported a protein, fat, ash and carbohydrate content of 40.23, 42.50, 8.94 and 8.23% respectively in dry weight basis. This may be as a result of variation in ingredients used.…”

Section: Discussioncontrasting

confidence: 99%

“…Texture parameters from past findings are comparable to that observed in this study. Carvalho, et al [17] reported beef burger with hardness, chewiness, cohesiveness and springiness to be 15.38, 8.23, 0.69 and 0.78 respectively while in this study these parameters were 17.51, 6.58, 0.65 and 0.57 ( Table 5). The close proximity of the values observed in this study with that of the past study could be as a resultant effect of similarity in the methods used in the preparation of the beef burgers.…”

Section: Discussionmentioning

confidence: 43%

“…The color properties of beef burger observed in this study were different from that of past scientific report. Carvalho, et al [17] observed the lightness, redness and yellowness values for beef burger to be 44.7, 3.3 and 10.6 respectively. In the same vein, Bestos, et al [22] observed beef burger to have the following values for lightness, redness and yellowness respectively; 32.09, 5.70 and 4.46.…”

Section: Discussionmentioning

confidence: 99%

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Comparative Evaluation of the Nutritional, Physical and Sensory Properties of Beef, Chicken and Soy Burgers

Paulina

Veronica

Hammed

2018

Agriculture and Food Sciences Research

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The sporadic technological advancement witnessed worldwide since the beginning of the twenty first century has encouraged civilization and urbanization culminating into changes in lifestyle from active to sedentary globally. People now prefer instant foods and eating out in different food service units to home cooked meals. Burger is a special delicacy which is seldom prepared at home but commonly purchased from restaurants. The need to encourage human consumption of soybean cannot be over emphasized due to the unrivalled nutritional and health benefits derivable from it especially in combating some communicable diseases, the epidemic of which is becoming alarming globally, hence, harnessing soybean potentials in the production of burger is of pertinent importance. This experimental study was therefore designed to compare the nutritional, physical and sensory properties of soy burger with those of the conventional beef and chicken burgers. Soy cheese was prepared from soybeans using appropriate culinary procedure. Equal portions of minced beef, minced chicken and soy cheese were processed into burgers using basic recipe. Beef, chicken and soy burgers were subjected to proximate, thiamine, riboflavin, cholesterol, colour, texture and sensory evaluation using standard methods. Mean data were compared using Analysis of Variance at p≤0.05. Protein content (Dry Weight Basis) for Beef burger (BB), Chicken Burger (CB) and Soy Burger (SB) were 57.87, 50.36 and 53.89% respectively. In similar sequence fat content were 10.02(BB) 10.15(CB) and 8.58 (SB). SB was significantly higher than the other two samples in crude fibre, riboflavin and niacin while its cholesterol content was negligible. There was no significant difference between SB and CB in lightness and redness while the values for yellowness were 10.60, 25.12 and 18.25 for BB, CB AND SB respectively. In the same vein there was no significant difference in chewiness, cohesiveness and springiness of the three burger samples. For overall acceptability BB was most acceptable followed by SB and then CB. The nutritional, physical and sensory properties of soy burger were comparable to that of beef and chicken burgers, hence, soy burger may compete favourably with the conventional types of burger and is hereby presented as a cholesterol-free alternative with higher health benefits suitable for all even vegans. Household and commercial production and consumption of soy burger is hereby recommended.

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Section: Discussioncontrasting

confidence: 99%

Section: Discussionmentioning

confidence: 43%

Section: Discussionmentioning

confidence: 99%

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Comparative Evaluation of the Nutritional, Physical and Sensory Properties of Beef, Chicken and Soy Burgers

Paulina

Veronica

Hammed

2018

Agriculture and Food Sciences Research

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“…Tavares et al (2007) obtained acceptation by consumers in sensorial analyses of rabbit meat burgers, suggesting that rabbit meat has potential technological use in the production of meat products. Carvalho et al (2017) did not show any improvement in sensory properties when textured soybean protein was used in processing beef burgers.…”

Section: Discussionmentioning

confidence: 78%

“…With these levels, an increase in the product's water retention has been observed (Yadav et al, 2013), improving the protein content (Londero et al, 2015) and decreasing water loss (Gök et al, 2012;Yadav et al, 2013). However, a decrease in taste and other sensory attributes in low fat meat products have been observed (Gök et al, 2012;Jalal et al, 2013;Carvalho et al, 2017).…”

Section: Introductionmentioning

confidence: 99%

Sensory analysis and texture profile of chorizo using blends of rabbit meat and textured soybean protein

Zepeda‐Bastida

Ayala-Martínez

Rodríguez

et al. 2018

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Rabbit meat usage in processed products is low. However, rabbit meat raw sausage can be an alternative to increase this meat’s market share. The objective of this study was to determine the effect of blending textured soybean protein and rabbit meat on the texture profile analysis and sensory properties of the chorizo. Five treatments were designed, one control and another four using blends of rabbit meat and textured soybean in ratios of 10, 20, 30 and 40%. Measurements were water activity, texture profile analysis, and color, while a sensory test was conducted at the end of experiments for four treatments. The main results indicate that Aw and pH values decreased (p< 0.05), while b* value increased with storage time (p<0.05). L* value decreased after 7 d vacuum packing, but then increased after 14 d. Treatment with 20% of textured soybean results in less hardness and more springiness. Sensory analysis indicates that there is not significant difference in odor global appearance in all treatments (p>0.05), but color, hardness and taste were different (p<0.05). In conclusion, textured soybean protein can be blended with rabbit meat for processing chorizo. The meat product obtained has sensorial characteristics, a texture profile, Aw and color acceptable for this kind of raw sausage, especially in blends with 20 and 30% of textured soybean protein. Moreover, the blend of these two meat ingredients improved nutritional properties and could therefore be offering as a functional meat product.

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Processed Meat Products

Kumar

Bashir

Choudhary

2023

Fat Mimetics for Food Applications

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Textured soy protein, collagen and maltodextrin as extenders to improve the physicochemical and sensory properties of beef burger

Cited by 29 publications

References 26 publications

Comparative Evaluation of the Nutritional, Physical and Sensory Properties of Beef, Chicken and Soy Burgers

Comparative Evaluation of the Nutritional, Physical and Sensory Properties of Beef, Chicken and Soy Burgers

Sensory analysis and texture profile of chorizo using blends of rabbit meat and textured soybean protein

Processed Meat Products

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