Influence of partial pork meat replacement by pulse flour on physicochemical and sensory characteristics of low‐fat burgers

Abstract

BACKGROUND: Numerous non-meat ingredients, such as hydrocolloids, starches, and fibers, have been studied to improve texture characteristics and increase the ability to bind water in low-fat meat products. In this sense, pulses flours (lentil, chickpea, pea, and bean) were studied at two levels and various water:flour ratios to replace 10-44% pork meat in low-fat burgers and determine the effect on their sensory and technological properties (cooking yield, expressible liquid, diameter reduction, and color and texture profile).RESULTS: All pork-meat burgers that included pulse flour showed higher cooking yields, lower diameter reductions, and expressible liquids than all-meat burgers, which displayed better oil and water retention. Higher water additions resulted in burgers with less hardness. Burgers with 80 g kg −1 lentil flour in all water/flour ratios presented the lowest total color difference (ΔE) compared with the commercial control. Burgers with the higher level of all pulse flour tested and medium water levels showed acceptable sensory scores. CONCLUSIONS: Partial pork meat replacement by different legume flour (lentil, chickpea, pea, and bean), at levels of 80 and 150 g kg −1 and water/flour ratios of 1250, 1600, and 2000 g kg −1 resulted in low-fat burgers with adequate physicochemical characteristics. Moreover, the sensorial evaluation of the formulations with the maximum flour addition and intermediate water/flour ratio showed that they had good sensorial acceptability with no effect of flour type.

Towards More Sustainable Meat Products: Extenders as a Way of Reducing Meat Content

“…The substitution percentage also determined the effect of the extender on the product yield. Argel, Ranalli et al [ 33 ] evaluated four different pulses (chickpea, lentil, green pea and bean) as extenders in pork patties with six different levels of meat contents. At the lower level of substitution (10.1%), the patties manufactured with bean flour had the highest cooking yields, followed by lentil and green pea, significantly different from the ones with chickpea flour.…”

“…Texture is usually evaluated using a texturometer by means of a texture profile analysis (TPA) or a measurement of the hardness with the shear force value. A TPA analysis of pork patties substituted with pulse flour showed that the hardness and chewiness increased when compared to the control and commercial ones, but that this difference disappeared when the substitution level was above 35% and added water was at its highest level [ 33 ]. In the same study, the authors found that cohesiveness was lower in all the extended pork patties and that the bean flower had the lowest hardness among the four pulses studied.…”

“…Any colour comparison should be mainly addressed on the product at the state it is going to be purchased, although extra analyses can also be taken into consideration. Lightness was not affected by pulses as extenders in pork and beef patties with varying levels of substitution [ 33 , 36 ]. However, the use of some pulses as extenders in a variety of meat products have significantly affected the redness and yellowness values [ 33 , 34 , 36 , 39 ].…”

“…The use of texturised soy granules in dehydrated chicken meat only affected the meat flavour intensity, according to a sensory panel [ 34 ]. Argel et al [ 33 ] found that pork patties where the meat was substituted (37%) with chickpea, lentil, green pea and bean flour emulsions had acceptable sensory properties, with no significant differences among the pulse types.…”

The Effect of Processing on Bioactive Compounds and Nutritional Qualities of Pulses in Meeting the Sustainable Development Goal 2

“…Raw pulses for food processing come in various forms including whole seeds, split, dehulled, and flour. They can be processed into diverse food products such as beverages, soups, pasta, meat alternatives, baked goods, and canned pulses (Bhat et al, 2013;Argel et al, 2020;Saget et al, 2020). Consumption of pulses has many health benefits including prevention of cancer, lowering glycemic index, and protection against cardiovascular diseases (Ha et al, 2014;Ferreira et al, 2021).…”