Technological and sensory characteristics of hamburgers added with chia seed as fat replacer

Paula, Marielle Maria de Oliveira; Silva, Juliana Resende Gonçalves; Oliveira, Karoliny Lamas de; Massingue, Armando Abel; Ramos, Eduardo Mendes; Benevenuto Júnior, Augusto Aloísio; Silva, Maurício Henriques Louzada; Silva, Vanessa Riani Olmi

doi:10.1590/0103-8478cr20190090

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FOOD TECHNOLOGY • Cienc. Rural 49 (8) • 2019 • https://doi.org/10.1590/0103-8478cr20190090 copy

Technological and sensory characteristics of hamburgers added with chia seed as fat replacer

Características tecnológicas e sensoriais de hambúrgueres adicionados de semente de chia como substituta de gordura

Authorship SCIMAGO INSTITUTIONS RANKINGS

ABSTRACT:

In order to improve nutritional and functional quality, chicken burgers were made with different amounts of chia seed (0, 2, 4 and 8%) as pork fat replacers and evaluated for the microbiological, technological and sensorial characteristics. The proximate composition and the microbiological characteristics of raw burgers were in accordance with Brazilian legislation. Higher additions of chia increased the amount of dietary fiber (up to 1.46%) and carbohydrate in the products and reduced the fat content by up to 29%. The addition of chia seed reduced the a^* values and increased the h^* values of the raw burgers and reduced the tenderness and degree of lipid oxidation in the cooked burgers. Lower sensory taste scores and overall acceptance were conferred on products with higher chia addition; although, the degree of acceptance of the products was high. Results of this study highlighted the potential use of chia seed in the elaboration of low fat and enriched dietary fiber burgers.

Key words:
Salvia hispanica; dietary fiber; lipid oxidation; shear force; check-all-that-applies analysis

Authorship

Marielle Maria de Oliveira Paula ^*E-mail: maricta12@hotmail.com. *Corresponding author.

Departamento de Ciência dos Alimentos, Universidade Federal de Lavras (UFLA), 37200-000, Lavras, MG, Brasil. Universidade Federal de Lavras (UFLA)BrazilLavras, MG, BrazilDepartamento de Ciência dos Alimentos, Universidade Federal de Lavras (UFLA), 37200-000, Lavras, MG, Brasil.

http://orcid.org/0000-0001-7907-6283

Juliana Resende Gonçalves Silva

Instituto Federal de Educação Ciência e Tecnologia do Sudeste de Minas Gerais, Rio Pomba, MG, Brasil.Instituto Federal de Educação Ciência e Tecnologia do Sudeste de Minas GeraisBrasilRio Pomba, MG, BrasilInstituto Federal de Educação Ciência e Tecnologia do Sudeste de Minas Gerais, Rio Pomba, MG, Brasil.

http://orcid.org/0000-0001-6998-7868

Karoliny Lamas de Oliveira

http://orcid.org/0000-0001-9245-6379

Armando Abel Massingue

Escola Superior de Desenvolvimento Rural, Universidade Eduardo Mondlane (UEM), Vilankulo, Mozambique.Universidade Eduardo Mondlane (UEM)MozambiqueVilankulo, MozambiqueEscola Superior de Desenvolvimento Rural, Universidade Eduardo Mondlane (UEM), Vilankulo, Mozambique.

http://orcid.org/0000-0002-1967-2152

Eduardo Mendes Ramos

http://orcid.org/0000-0002-8240-8151

Augusto Aloísio Benevenuto Júnior

http://orcid.org/0000-0002-4276-7141

Maurício Henriques Louzada Silva

http://orcid.org/0000-0001-9006-5796

Vanessa Riani Olmi Silva

http://orcid.org/0000-0002-8512-5093

E-mail: maricta12@hotmail.com. ^*Corresponding author.

DECLARATION OF CONFLICT OF INTERESTS

The authors declare no conflict of interest. The founding sponsors had no role in the design of the study; in the collection, analyses, or interpretation of data; in the writing of the manuscript, and in the decision to publish the results.

AUTHORS’ CONTRIBUTIONS

The authors contributed equally to the manuscript.

SCIMAGO INSTITUTIONS RANKINGS

Figures | Tables

Figures (2)
Tables (4)

Thumbnail

Figure 1
Redness (CIE a^*) and hue angle (h^*) of raw and grilled chicken burgers prepared with addition of chia seeds. CONT: control, with 18% fat; CH2: 2% fat replaced by chia seed; CH4: 4% fat replaced by chia seed; CH8: 8% fat replaced by chia seed.

Thumbnail

Figure 2
External preference map (EPM) of the sensory terms on the check-all-that-apply (CATA) questionnaire for the burger samples in the correlation matrix with overall consumer impression. CONT: control, with 18% fat; CH2: 2% fat replaced by chia seed; CH4: 4% fat replaced by chia seed; CH8: 8% fat replaced by chia seed.

Thumbnail

Table 1
Terms surveyed for check-all-that-applies (CATA) questions of each sensory attribute.

Thumbnail

Table 2
Proximate composition, physicochemical and shear force characteristics (mean values ± standard deviations) of raw and grilled chicken burgers containing chia seeds.

Thumbnail

Table 3
Instrumental color characteristics (mean values ± standard deviations) of chicken burgers prepared with different levels of chia seeds.

Thumbnail

Table 4
Means (± standard deviations) of the acceptance scores given by the judges for the sensory attributes of burgers prepared with partial replacement of pork fat by chia seed.

Figure 1 Redness (CIE a^) and hue angle (h^) of raw and grilled chicken burgers prepared with addition of chia seeds. CONT: control, with 18% fat; CH2: 2% fat replaced by chia seed; CH4: 4% fat replaced by chia seed; CH8: 8% fat replaced by chia seed.

Figure 2 External preference map (EPM) of the sensory terms on the check-all-that-apply (CATA) questionnaire for the burger samples in the correlation matrix with overall consumer impression. CONT: control, with 18% fat; CH2: 2% fat replaced by chia seed; CH4: 4% fat replaced by chia seed; CH8: 8% fat replaced by chia seed.

Table 1 Terms surveyed for check-all-that-applies (CATA) questions of each sensory attribute.

Appearance	Flavor	Texture
Yellowish pale color	Pleasant flavor	Integrate texture
Brown color	Cooked flavor	Grain texture
Uniform appearance	Caramel flavor	Fibrous
	Bland flavor	Crispy
	Salty	Juicy
	Seasoned	Tenderness
	Bitter after taste

Table 2 Proximate composition, physicochemical and shear force characteristics (mean values ± standard deviations) of raw and grilled chicken burgers containing chia seeds.

Characteristics	-----------------------------------------Treatments----------------------------------				Pr>F ¹
	CONT	CH2	CH4	CH8
------------------------------------------------Proximate composition and dietary fiber (Raw samples)-------------------------------------------------
Fat (%)	16.9±0.5 ^ab	17.3±0.7 ^a	14.3±1.1 ^bc	12.0±0.6 ^c	<0.01
Protein (%)	19.8 ±0.7	19.6±0.3	19.6±0.6	19.9±0.4	0.89
Moisture (%)	58.7 ±1.8	57.2±0.6	55.7±1.1	55.3±1.5	0.98
Ash (%)	3.7±0.4	3.8±0.2	3.9±0.4	4.1±0.6	0.33
Carbohydrates (%)	2.8±0.8 ^bc	2.5±0.4 ^c	4.2±1.2 ^ab	7.0± 1.3 ^a	0.03
Dietary fiber (%)	0.1±0.1 ^d	0.4±0.1 ^c	0.9±0.1 ^b	1.4±0.1 ^a	<0.01
---------------------------------------------Physicochemical and shear force analyses (Cooked samples)-----------------------------------------------
pH	6.4±0.1	6.3±0.04	6.3±0.2	6.3±0.1	0.76
Aw	0.8±0.02	0.9±0.04	0.8±0.01	0.8±0.01	0.41
Cooking loss (%)	21.3±3.5	24.1±4.0	22.2±3.7	20.4±3.3	0.65
Reduction in diameter (%)	12.6±1.0	10.6±4.7	11.2±3.0	10.8±1.8	0.84
TBARS (mg MDA/kg)	2.5±0.5 ^a	1.4±0.3 ^b	1.1±0.1 ^bc	0.8±0.2 ^c	<0.01
Shear force (N)	37.8±5.5 ^c	46.1±3.3 ^b	61.9±5.6 ^a	64.1±0.6 ^a	<0.01

CONT = control; CH2 = 2% fat replaced by chia seed; CH4 = 4% fat replaced by chia seed; CH8 = 8% fat replaced by chia seed.
TBARS, thiobarbituric acid reactive substances; MDA, malonaldehyde.
¹Significant probabilities (P<0.05) are placed in bold.
a-d Means with different superscripts within the same row for each characteristic differ significantly (P<0.05).

Table 3 Instrumental color characteristics (mean values ± standard deviations) of chicken burgers prepared with different levels of chia seeds.

Characteristics	-------Cooking (C)------		-----------------------Treatments (T)----------------------				------------Pr>F¹---------
	Raw	Grilled	CONT	CH2	CH4	CH8	C	T	CxT
Lightness (CIEL ^* )	35.3±5.6 ^b	45.9±5.4 ^a	46.0±7.8 ^a	37.2±8.5 ^b	38.6±5.9 ^ab	40.8±6.8 ^ab	<0.01	0.03	0.92
Redness (CIEa ^* )	5.0±4.6	4.1±1.4	7.9±5.2	2.9±1.7	3.3±1.6	4.2±1.4	0.01	0.391	0.03
Yellowness (CIEb ^* )	12.4±4.5 ^b	16.3±2.2 ^a	13.8±3.6	13.4±4.3	14.5±5.6	15.6±2.6	0.03	0.78	0.81
Chroma (CIE C ^* )	14.0±4.8	16.8±2.4	16.7±2.5	13.7±4.5	14.9±5.6	16.2±2.8	0.61	0.12	0.93
Hue angle (CIE h ^o , graus)	69.4±16.6	76.0±3.6	60.4±19.1	78.9±4.8	76.1±6.1	75.3±3.5	<0.01	0.04	0.01

CONT = control; CH2 = 2% fat replaced by chia seed; CH4 = 4% fat replaced by chia seed; CH8 = 8% fat replaced by chia seed.
¹Significant probabilities (P<0.05) were placed in bold.
a-b Means in the same row, into each effect, followed by different letters differ (P<0.05).

Table 4 Means (± standard deviations) of the acceptance scores given by the judges for the sensory attributes of burgers prepared with partial replacement of pork fat by chia seed.

Attribute	-----------------------------------------------Treatments-------------------------------------------				Pr>F ¹
	CONT	CH2	CH4	CH8
Appearance	7.6±1.5	7.6±1.2	7.3±1.3	7.6±1.2	0.36
Flavor	8.3±1.2^a	7.9±1.0^ab	7.6±1.2^ab	7.8±1.0^b	<0.01
Texture	8.1±1.2	8.0±0.9	7.6±1.3	7.8±1.0	0.07
Overall impression	8.1±1.2^a	8.1±0.9^a	7.6±1.2^b	7.6±1.1^b	0.01

CONT = control; CH2 = 2% fat replaced by chia seed; CH4 = 4% fat replaced by chia seed; CH8 = 8% fat replaced by chia seed.
¹Significant probabilities (P<0.05) are placed in bold.
^a-bMeans with different superscripts within the same row for each characteristic differ significantly (P<0.05).

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Technological and sensory characteristics of hamburgers added with chia seed as fat replacer

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[1] E-mail: maricta12@hotmail.com. ^*Corresponding author.