Abstract
Application of binary and ternary natural composites from polysaccharide hydrocolloids (gum Arabic [GA], pectin, and sodium carboxymethyl cellulose [CMC]) with fruit peel flours (pomegranate flour [PF], orange flour, and tangerine flour) for improving the quality characteristics and sensory attributes of 95% fat-free hamburgers was firstly evaluated. The physicochemical composition, cooking parameters, color, texture, sensorial characteristics, and lipid/protein oxidation stability of raw and cooked control and treated hamburgers for 90 days at -18 degrees C were investigated. The formulation with 6% (m/m) ternary composite of GA, CMC, and PF (1:1:1) as a beef back animal fat replacer presented the highest moisture content (67.22 +/- 0.29%), fiber content (2.59 +/- 0.04), feeder number (3.15 +/- 0.21), and cooking yield (88.19 +/- 1.21%) as well as the lowest shrinkage (10.29 +/- 0.27%) and energy (134.77 kcal/100 g) compared to controls and other combinations. Moreover, this ternary composite hamburger presented the highest hardness (87.42 +/- 0.54 N), cohesiveness (0.61 +/- 1.56), and springiness (67.11 +/- 1.12%) compared to other combinations; however, it was similar to full fat control hamburger. The L*, a*, and b* values were seen to have a tendency to slightly increase after formulation of hamburgers with hydrocolloids and flours composites. The raw and cooked fat-free hamburgers containing this ternary composite presented also lower lipid oxidation (below 350 mu g malonaldehyde/kg) and lower protein oxidation (below 1.8 mmol DNPH/mg protein) during frozen storage compared to controls. Scanning electron microscope was used to confirm the tight structure formation of this ternary composite in hamburgers. This ternary composite did not impair the sensory attributes of 95% fat-free hamburgers that were similar to full fat hamburgers and preserved meat product against bacterial proliferation during frozen storage.
Practical applications In the current study, natural composites from polysaccharide hydrocolloids and fruit peel flours have been successfully applied as animal fat replacers to healthier hamburgers with acceptable quality characteristics and sensory attributes. Therefore, the objective of this study was in line with the practical applications for meat industry and research.