Get 20M+ Full-Text Papers For Less Than $1.50/day. Start a 14-Day Trial for You or Your Team.

Learn More →

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

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

Download PDF
11 pages

Loading next page...
 
/lp/emerald-publishing/effects-of-replacement-of-fat-and-nacl-by-hydrolyzed-collagen-and-mix-D5jU4uY0cd
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 Journal – Emerald Publishing

Published: Jan 2, 2023

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

References

  • Characteristics of beef burger as influenced by various types of lemon albedo
    Aleson-Carbonell, L.; Fernández-López, J.; Pérez-Alvarez, J.A.; Kuri, V.
  • Reduction of NaCl in cooked ham by modi fi cation of the cooking process and addition of seaweed extract (Palmaria palmata)
    Barbieri, G.; Barbieri, G.; Bergamaschi, M.; Francheschini, M.; Berizi, E.
  • Potential use of organogels to replace animal fat in comminuted meat products
    Barbut, S.; Wood, J.; Marangoni, A.
  • Textured soy protein , collagen and maltodextrin as extenders to improve the physicochemical and sensory properties of beef burger
    Carvalho, G.R.D.; Milani, T.M.G.; Trina, N.R.R.; Nagai, L.Y.; Barreto, A.C.D.S.
  • Effects of ascorbic acid retention on juice color and pigment stability in blood orange (Citrus sinensis) juice during refrigerated storage
    Choi, M.H.; Kim, G.H.; Lee, H.S.
  • Optimization of collagen extraction from chicken feet by papain hydrolysis and synthesis of chicken feet collagen based biopolymeric fibres
    Dhakal, D.; Koomsap, P.; Sadiq, M.B.; Anal, A.K.
  • Particles of collagen material and process for the preparation
    Dick, E.; Walter, S.
  • Effect of the partial replacement of pork backfat by microencapsulated fish oil or mixed fish and olive oil on the quality of frankfurter type sausage
    Domínguez, R.; Pateiro, M.; Agregán, R.; Lorenzo, J.M.
  • A simple method for the isolation and purification of total lipides from animal tissues
    Folch, J.; Lees, M.; Sloane Stanley, G.H.
  • Suitability of the TBA method for assessing lipid oxidation in a meat system with added phenolic-rich materials
    Ganhão, R.; Estévez, M.; Morcuende, D.
  • Partial substitution of fat with rye bran fibre in Frankfurter sausages – bridging technological and sensory attributes through inclusion of collagenous protein
    Hjelm, L.; Mielby, L.A.; Gregersen, S.; Eggers, N.; Christine, H.
  • Effects of fish collagen hydrolysate (FCH) as fat replacer in the production of buffalo patties
    Ibrahim, F.N.; Ismail-Fitry, M.R.; Yusoff, M.M.; Shukri, R.
  • Trends in Food Science and Technology Salt reduction strategies in processed meat products - a review
    Inguglia, E.S.; Zhang, Z.; Tiwari, B.K.; Kerry, J.P.; Burgess, C.M.
  • Reducing sodium chloride content in meat burgers by adding potassium chloride and onion
    Lilic, S.; Brankovic, I.; Koricanac, V.; Vranic, D.; Spalevic, L.; Pavlovic, M.; Lakicevi, B.
  • Impact of antioxidant herbal salts on the lipid fraction , acceptability and consumption intent of roasted Dolphinfish
    Lira, G.M.; Pinheiro, A.G.A.; Monte-Guedes, C.K.R.; Mendonça, E.L.S.S.D.; Nanes, G.M.D.F.; Silva, F.G.C.; Lopez, A.M.Q.
  • Effects of hazelnut skin addition on the cooking, antioxidant and sensory properties of chicken burgers
    Longato, E.; Meineri, G.; Peiretti, P.G.; Gai, F.; Viuda-Martos, M.; Pérez-Álvarez, J.Á.; Amarowicz, R.
  • Effect of hydrolysed collagen and Mansao powder mixture as a fat replacer on quality of Vienna sausages
    Olanwanit, W.; Rojanakorn, T.
  • Effects of salt purity on lipid oxidation, sensory characteristics, and textural properties of fresh, ground pork patties
    Overholt, M.F.; Mancini, S.; Galloway, H.O.; Preziuso, G.; Dilger, A.C.; Boler, D.D.
  • Antioxidant enzyme activity and meat quality of meat type ducks fed with dried oregano (Origanum vulgare L.) powder
    Park, J.H.; Kang, S.N.; Shin, D.; Shim, K.S.
  • Effect of oat's soluble fibre (B-glucan) as a fat replacer on physical, chemical, microbiological and sensory properties of low-fat beef patties
    Piñero, M.P.; Parra, K.; Huerta-leidenz, N.; Moreno, L.A. De; Ferrer, M.; Araujo, S.; Barboza, Y.
  • Reducing the sodium content without modifying the quality of beef burgers by adding micronized salt
    Rios-Mera, J.D.; Saldaña, E.; Cruzado-Bravo, M.L.M.; Patinho, I.; Selani, M.M.; Valentin, D.; Contreras-Castillo, C.J.
  • Sensory and hedonic impact of the replacement of synthetic antioxidant for pink pepper residue extract in chicken burger
    Saldaña, E.; Serrano-León, J.; Selani, M.M.; Contreras-Castillo, C.J.
  • Quality parameters of frankfurter-type sausages with partial replacement of fat by hydrolyzed collagen
    Sousa, S.C.; Fragoso, S.P.; Penna, C.R.A.; Arcanjo, N.M.O.; Silva, F.A.P.; Ferreira, V.C.S.; Barreto, M.D.S.
  • New insights into meat by-product utilization
    Toldrá, F.; Mora, L.; Reig, M.
  • Healthy diet