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Cassava starch and oatmeal as fat replacers of lamb burgers

Several ingredients have been successfully tested as fat replacers in meat products maintaining desirable attributes like tenderness, juiciness and cooking yield. Cassava starch and oatmeal have been used to maintain good texture, juiciness and overall acceptance in low-fat burgers. The objective of this study was to verify the effect of cassava starch and oatmeal on physical, chemical and sensory characteristics of low-fat lamb burgers. Four formulations containing lean lamb meat were tested: lean meat without added fat (F1); lean meat plus 9,15% added fat (F2); lean meat plus 2% cassava starch (F3) and lean meat plus 2% oatmeal (F4). The products were tested for chemical composition, cooking yield, shrinkage and water holding capacity, shear force, color and sensory analysis. The products with fat replacers (F3 and F4) had lower fat levels in both raw and cooked products, lower shrinkage and higher yield and water holding capacity after cooking than products without fat replacers (F1 and F2). Shear force and redness (a* value) were lower in products with fat replacers (F3 and F4) as compared to those without these ingredients (F1 and F2). No differences were detected on overall acceptability of burgers from the different formulations. Thus, the use of cassava starch or oatmeal can be a good alternative for fat replacement in low-fat lamb burgers.

fat replacers; water holding capacity; shear force; meat color


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