Hybrid meat products: incorporation of white bean flour in lean pork burgers

The effect of partial lean pork-meat replacement by white Phaseolus vulgaris L. flour in hybrid burgers was studied. A multivariate regression model was used to test different bean flour levels (BF: 8–15 g/100 g) and water/bean flour ratios (W/BF: 1.2, 1.6, and 1.8 g/g). Process yield, texture profi...

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Autores principales: Argel, Natalia Soledad, Lorenzo, Gabriel, Domínguez, Rubén, Fraqueza, Maria João, Fernández-López, Juana, Sosa, María Elena, Bastianello Campagnol, Paulo Cesar, Lorenzo, José Manuel, Andrés, Silvina Cecilia
Formato: Articulo
Lenguaje:Inglés
Publicado: 2022
Materias:
Química
Hybrid burgers
Pulse flour
Functional ingredients
Alternative proteins
Acceso en línea:http://sedici.unlp.edu.ar/handle/10915/152911
Aporte de:
SEDICI (UNLP) de Universidad Nacional de La Plata
id I19-R120-10915-152911
record_format dspace
spelling I19-R120-10915-1529112023-08-02T18:12:54Z http://sedici.unlp.edu.ar/handle/10915/152911 Hybrid meat products: incorporation of white bean flour in lean pork burgers Argel, Natalia Soledad Lorenzo, Gabriel Domínguez, Rubén Fraqueza, Maria João Fernández-López, Juana Sosa, María Elena Bastianello Campagnol, Paulo Cesar Lorenzo, José Manuel Andrés, Silvina Cecilia 2022 2023-05-12T15:56:03Z en Química Hybrid burgers Pulse flour Functional ingredients Alternative proteins The effect of partial lean pork-meat replacement by white Phaseolus vulgaris L. flour in hybrid burgers was studied. A multivariate regression model was used to test different bean flour levels (BF: 8–15 g/100 g) and water/bean flour ratios (W/BF: 1.2, 1.6, and 1.8 g/g). Process yield, texture profile analysis, color parameters, thermal transitions, and microstructure of the systems were analyzed. Respond Surface Methodology was used to model the response behaviors and optimization. Burgers with BF showed yields higher than 88%. Hardness and cohesiveness decreased as the BF level increased, with a more noticeable effect when the W/BF ratio became larger. Regarding color, the higher the BF and the W/BF ratio in burgers, the higher the L* obtained. The desirability optimization predicted an optimum formulation consisting of 15 g BF/100 g and 1.36 g/g W/BF with similar attributes to a commercial pork burger. The thermal analysis showed an increase in the enthalpy associated with the myosin denaturation and the interactions between meat proteins and BF led to higher temperatures for the starch gelatinization and protein denaturation. The microstructure of BF burgers presented a more stable coarse gel matrix derived from coagulated meat proteins combined with the flour components. The mathematical procedure adequately predicted the hybrid burger quality attributes. Centro de Investigación y Desarrollo en Criotecnología de Alimentos Articulo Articulo http://creativecommons.org/licenses/by/4.0/ Creative Commons Attribution 4.0 International (CC BY 4.0) application/pdf
institution Universidad Nacional de La Plata
institution_str I-19
repository_str R-120
collection SEDICI (UNLP)
language Inglés
topic Química
Hybrid burgers
Pulse flour
Functional ingredients
Alternative proteins
spellingShingle Química
Hybrid burgers
Pulse flour
Functional ingredients
Alternative proteins
Argel, Natalia Soledad
Lorenzo, Gabriel
Domínguez, Rubén
Fraqueza, Maria João
Fernández-López, Juana
Sosa, María Elena
Bastianello Campagnol, Paulo Cesar
Lorenzo, José Manuel
Andrés, Silvina Cecilia
Hybrid meat products: incorporation of white bean flour in lean pork burgers
topic_facet Química
Hybrid burgers
Pulse flour
Functional ingredients
Alternative proteins
description The effect of partial lean pork-meat replacement by white Phaseolus vulgaris L. flour in hybrid burgers was studied. A multivariate regression model was used to test different bean flour levels (BF: 8–15 g/100 g) and water/bean flour ratios (W/BF: 1.2, 1.6, and 1.8 g/g). Process yield, texture profile analysis, color parameters, thermal transitions, and microstructure of the systems were analyzed. Respond Surface Methodology was used to model the response behaviors and optimization. Burgers with BF showed yields higher than 88%. Hardness and cohesiveness decreased as the BF level increased, with a more noticeable effect when the W/BF ratio became larger. Regarding color, the higher the BF and the W/BF ratio in burgers, the higher the L* obtained. The desirability optimization predicted an optimum formulation consisting of 15 g BF/100 g and 1.36 g/g W/BF with similar attributes to a commercial pork burger. The thermal analysis showed an increase in the enthalpy associated with the myosin denaturation and the interactions between meat proteins and BF led to higher temperatures for the starch gelatinization and protein denaturation. The microstructure of BF burgers presented a more stable coarse gel matrix derived from coagulated meat proteins combined with the flour components. The mathematical procedure adequately predicted the hybrid burger quality attributes.
format Articulo
Articulo
author Argel, Natalia Soledad
Lorenzo, Gabriel
Domínguez, Rubén
Fraqueza, Maria João
Fernández-López, Juana
Sosa, María Elena
Bastianello Campagnol, Paulo Cesar
Lorenzo, José Manuel
Andrés, Silvina Cecilia
author_facet Argel, Natalia Soledad
Lorenzo, Gabriel
Domínguez, Rubén
Fraqueza, Maria João
Fernández-López, Juana
Sosa, María Elena
Bastianello Campagnol, Paulo Cesar
Lorenzo, José Manuel
Andrés, Silvina Cecilia
author_sort Argel, Natalia Soledad
title Hybrid meat products: incorporation of white bean flour in lean pork burgers
title_short Hybrid meat products: incorporation of white bean flour in lean pork burgers
title_full Hybrid meat products: incorporation of white bean flour in lean pork burgers
title_fullStr Hybrid meat products: incorporation of white bean flour in lean pork burgers
title_full_unstemmed Hybrid meat products: incorporation of white bean flour in lean pork burgers
title_sort hybrid meat products: incorporation of white bean flour in lean pork burgers
publishDate 2022
url http://sedici.unlp.edu.ar/handle/10915/152911
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