Eating quality of low-fat beef burgers containing fat-replacing functional blends

Abstract

Tapioca starch, carrageenan, oat fibre, pectin, whey protein and a commercial mixture of carrageenan and locust bean gum were assessed for their ability to mimic fat characteristics in cooked low-fat (10%) beef burgers. Thirteen different blends of the ingredients were formulated in order to examine their effects on quality parameters of low-fat beef burgers. The beef burgers were tested for cook yield, water-holding capacity (WHC), retention of shape, sensory and mechanical texture analysis. Most blends significantly (P<0.05) increased both cook yield and WHC, in particular blends containing tapioca starch, oat fibre, whey protein and the carrageenan/locust bean gum mixture. These blends substantially reduced both Warner–Bratzler and Kramer shear values. Sensory analysis showed that beef burgers containing tapioca starch, oat fibre and whey protein were acceptable in terms of flavour and texture. The low-fat control was found to be the toughest and driest of the beef burgers examined. This study shows that blends of these ingredients can be used to offset the poor quality associated with low-fat beef burgers. © 1999 Society of Chemical Industry