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Effects of replacement of fat and NaCl by hydrolyzed collagen and mix of herbs on quality properties of chicken hamburger

Effects of replacement of fat and NaCl by hydrolyzed collagen and mix of herbs on quality... This study aims to assess the influence of partial and simultaneous substitution of fat and sodium by hydrolyzed collagen and mix of herbs (MH) in chicken hamburgers, on the physical properties and proximal composition.Design/methodology/approachFive formulations were developed: (1) HCON–without adding collagen and MH; (2) C25M25–adding 25% of collagen and 25% of MH; (3) C25M50–adding 25% of collagen and 50% of MH; (4) C50M25–adding 50% of collagen and 25% of MH and (5) C50M50–adding 50% of collagen and 50% of MH. Chicken hamburgers were analyzed by proximal composition, sodium content, collagen and color analysis. The influence of treatments on texture profile, cooking performance and lipid oxidation of chicken hamburger was also investigated.FindingsThere was reduction in lipid and sodium for modified formulations compared with the HCON. There was great influence for some parameters, such as luminosity, cooking performance and texture profile. The formulation C50M50 showed the best cooking performance when compared to the others.Originality/valueThe formulation adding 50% of collagen and 50% of MH showed the highest yield and water retention (WR), with the least reduction in diameter and shrinkage, as well as presenting the best indexes of the texture profile and the lowest oxidation index, being recommended as the best combination of fat and sodium replacement. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png British Food Journal Emerald Publishing

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References (25)

Publisher
Emerald Publishing
Copyright
© Emerald Publishing Limited
ISSN
0007-070X
DOI
10.1108/bfj-09-2021-0962
Publisher site
See Article on Publisher Site

Abstract

This study aims to assess the influence of partial and simultaneous substitution of fat and sodium by hydrolyzed collagen and mix of herbs (MH) in chicken hamburgers, on the physical properties and proximal composition.Design/methodology/approachFive formulations were developed: (1) HCON–without adding collagen and MH; (2) C25M25–adding 25% of collagen and 25% of MH; (3) C25M50–adding 25% of collagen and 50% of MH; (4) C50M25–adding 50% of collagen and 25% of MH and (5) C50M50–adding 50% of collagen and 50% of MH. Chicken hamburgers were analyzed by proximal composition, sodium content, collagen and color analysis. The influence of treatments on texture profile, cooking performance and lipid oxidation of chicken hamburger was also investigated.FindingsThere was reduction in lipid and sodium for modified formulations compared with the HCON. There was great influence for some parameters, such as luminosity, cooking performance and texture profile. The formulation C50M50 showed the best cooking performance when compared to the others.Originality/valueThe formulation adding 50% of collagen and 50% of MH showed the highest yield and water retention (WR), with the least reduction in diameter and shrinkage, as well as presenting the best indexes of the texture profile and the lowest oxidation index, being recommended as the best combination of fat and sodium replacement.

Journal

British Food JournalEmerald Publishing

Published: Jan 2, 2023

Keywords: Chicken burger; Cooking performance; Texture profile; Low oxidation index

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