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

CARVALHO, Gisandro Reis de; MILANI, Talita Maira Goss; TRINCA, Natália Righetti Rocha; NAGAI, Letícia Yuri; BARRETTO, Andrea Carla da Silva

doi:10.1590/1678-457X.31916

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Research Paper • Food Sci. Technol 37 (suppl 1) • Dec 2017 • https://doi.org/10.1590/1678-457X.31916 copy

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

Authorship SCIMAGO INSTITUTIONS RANKINGS

Abstract

Non-meat ingredients have been added as extenders to variety of meat products, such as beef burger, to improve some properties. Textured soy protein (TSP), collagen (CL) and maltodextrin (MD); and their combinations (TSPCL, TSPMD, CLMD and TSPCLMD) were added to beef burgers and then the effect on physicochemical and sensory properties was evaluated. MD and TSPMD presented higher yield and TSPMD showed lower value for the shrinkage analysis; these results showed the positive influence of the maltodextrin in reducing water loss. CL and TSPCL were harder than the control treatment. CLMD had higher approval in sensorial acceptance than MD and TSPCL. The addition of these extenders in the beef burgers improved the cooking properties, texture and sensorial acceptance, showing the importance of the addition of these ingredients to the final product.

Keywords:
meat products; physicochemical properties; sensory evaluation; protein-polysaccharide interactions

Treatment	Ingredients quantities (%)
Treatment	Cold water	TSP	CL	MD
CT	15	0	0	0
TSP	13	2	0	0
CL	14	0	1	0
MD	14	0	0	1
TSPCL	12	2	1	0
TSPMD	12	2	0	1
CLMD	13	0	1	1
TSPCLMD	11	2	1	1

Treatment	Moisture¹ 1 n = 3;	Protein² 2 n = 2;	Lipid¹ 1 n = 3;	Ash¹ 1 n = 3;	Carbohydrate³ 3 Carbohydrate content was calculated by the difference.
CT	57.5 ± 0.4^ab	17.1 ± 2.2^a	18.1 ± 0.0^a	3.8 ± 0.0^ab	3.5
TSP	56.7 ± 1.1^ab	18.6 ± 1.2^a	18.6 ± 0.5^a	4.1 ± 0.0^a	2.0
CL	57.5 ± 0.1^ab	20.1 ± 0.5^a	17.2 ± 0.3^ab	3.7 ± 0.0^b	1.5
MD	59.9 ± 0.1^a	17.9 ± 1.1^a	16.7 ± 0.5^ab	4.0 ± 0.2^ab	1.5
TSPCL	55.2 ± 0.3^b	22.4 ± 0.5^a	17.5 ± 0.3^ab	3.9 ± 0.2^ab	1.0
TSPMD	57.6 ± 0.2^ab	18.8 ± 0.4^a	16.8 ± 0.4^ab	3.8 ± 0.0^ab	3.0
CLMD	57.0 ± 0.3^ab	19.9 ± 0.8^a	17.2 ± 0.5^ab	4.0 ± 0.0^ab	1.9
TSPCLMD	56.6 ± 0.2^ab	21.2 ± 0.8^a	14.9 ± 0.0^b	4.1 ± 0.0^ab	3.2

Treatment	Colour parameters
Treatment	L*		a*		b*
CT	44.7 ± 3.4^ab		3.3 ± 0.8^a		10.6 ± 0.6^a
TSP	46.6 ± 0.9^a		3.2 ± 0.6^a		10.7 ± 0.8^a
CL	45.0 ± 1.6^ab		3.6 ± 0.5^a		10.8 ± 1.1^a
MD	45.7 ± 1.0^ab		3.7 ± 0.3^a		10.1 ± 0.8^a
TSPCL	41.7 ± 2.7^b		4.2 ± 0.5^a		11.2 ± 0.9^a
TSPMD	42.9 ± 1.4^ab		3.9 ± 0.7^a		10.8 ± 0.7^a
CLMD	42.9 ± 2.4^ab		4.1 ± 0.6^a		11.3 ± 0.3^a
TSPCLMD	43.4 ± 1.1^ab		4.0 ± 0.6^a		11.4 ± 0.5^a
Treatment	Texture profile analysis
Treatment	Hardness (N)	Cohesiveness		Springiness (mm)		Chewiness (N∙mm)
CT	15.38 ± 3.34^b	0.69 ± 0.02^a		0.78 ± 0.04^ab		8.23 ± 1.83^a
TSP	20.55 ± 4.18^ab	0.64 ± 0.31^b		0.74 ± 0.06^b		9.82 ± 2.41^a
CL	22.06 ± 3.58^a	0.64 ± 0.42^b		0.77 ± 0.04^ab		10.67 ± 1.26^a
MD	17.06 ± 3.83^ab	0.64 ± 0.03^b		0.77 ± 0.05^ab		8.38 ± 1.90^a
TSPCL	21.38 ± 3.49^a	0.64 ± 0.02^b		0.75 ± 0.04^b		10.37 ± 1.93^a
TSPMD	19.93 ± 3.23^ab	0.67 ± 0.02^ab		0.81 ± 0.04^ab		10.64 ± 1.67^a
CLMD	17.71 ± 3.38^ab	0.67 ± 0.02^ab		0.79 ± 0.02^ab		0.83 ± 0.03^a
TSPCLMD	19.70 ± 2.37^ab	0.67 ± 0.03^ab		0.83 ± 0.03^a		10.86 ± 1.59^a

Treatment	Appearance	Colour	Flavour	Texture	Taste	Juiciness	Overall acceptance	Purchase intent
CT	6.4 ± 1.5^ab	6.2 ± 1.6^ab	6.8 ± 1.4^ab	6.2 ± 1.7^b	6.9 ± 1.3^a	6.6 ± 1.5^ab	6.7 ± 1.2^ab	3.6 ± 0.8^ab
TSP	6.7 ± 1.4^a	6.6 ± 1.5^a	7.0 ± 1.4^ab	6.3 ± 1.7^b	7.1 ± 1.4^a	6.7 ± 1.6^ab	6.8 ± 1.2^ab	3.7 ± 0.9^ab
CL	6.6 ± 1.5 ^a	6.5 ± 1.7 ^a	6.7 ± 1.7^ab	6.4 ± 1.6^ab	7.0 ± 1.6^a	6.6 ± 1.6^ab	6.8 ± 1.5^ab	3.7 ± 1.0^ab
MD	5.7 ± 1.5^b	5.6 ± 1.6^b	6.3 ± 1.4^b	6.5 ± 1.8^ab	7.1 ± 1.5^a	7.0 ± 1.4^ab	6.5 ± 1.4^b	3.4 ± 1.1^b
TSPCL	7.0 ± 1.5^a	6.9 ± 1.6^a	6.8 ± 1.6^ab	6.2 ± 1.8^b	6.9 ± 1.5^a	6.4 ± 1.7^b	6.6 ± 1.6^b	3.5 ± 1.1^b
TSPMD	7.1 ± 1.2^a	7.0 ± 1.3^a	7.0 ± 1.3^ab	6.6 ± 1.5^ab	7.2 ± 1.6^a	6.9 ± 1.4^ab	7.0 ± 1.2^ab	3.9 ± 0.9^ab
CLMD	7.1 ± 1.5^a	7.0 ± 1.5^a	7.2 ± 1.3^a	7.3 ± 1.6^a	7.6 ± 1.2^a	7.3 ± 1.3^a	7.3 ± 1.2^a	4.1 ± 0.9^a
TSPCLMD	6.6 ± 1.5^a	6.6 ± 1.4^a	6.6 ± 1.4^ab	6.6 ± 1.6^ab	7.0 ± 1.4^a	6.7 ± 1.7^ab	6.7 ± 1.3^ab	3.6 ± 1.0^ab

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[1] *Corresponding author: andreasb@ibilce.unesp.br