Replacement of Fat by Natural Fibers in Chicken Burgers with Reduced Sodium Content

Kamila De Lima Santos,Rennan Pereira De Gusmão,Thaisa Abrantes Souza Gusmão,Renata Duarte De Almeida,Francisca Moisés De Sousa

doi:10.2174/1874256401911010001

Abstract

Introduction: Due to its practicality in preparation and to have nutrients that satisfy hunger quickly, hamburger has become a product consumed by all popular classes. However, due to the considerable contents of saturated fat and sodium, consuming too much of this type of food can be harmful to human health. Methods: Aiming at the development of a healthier meat product with reduced saturated fat, a chicken burger with green banana biomass flour and passion fruit peel flour was formulated using herbal salt (a blend of coarse sea salt and herbs) as a substitute for sodium chloride. The influence of these substitutions on the physical and physicochemical characteristics of the developed product was evaluated. The flours produced were evaluated according to the analysis of: granulometry, water content, water activity and color. Result and Conclusion: The hamburger formulations were analyzed for quality parameters: texture profile, color, water content, ash, pH, acidity, lipids, chlorides, cooking yield and percentage of shrinkage. The hamburger enriched with green banana biomass flour was characterized by the lower lipid content but presented higher values for firmness and chewability. The addition of passion fruit peel flour as a partial fat substitute provided higher yields, while the green banana biomass meal resulted in a smaller shrinkage to the burger after cooking. The green banana biomass flour hamburger presented as a viable alternative for the ingestion of processed meat with reduction of sodium and fat.

Highlights

Due to its practicality in preparation and to have nutrients that satisfy hunger quickly, hamburger has become a product consumed by all popular classes
Meat was ground in a meat grinder using a 7 mm disc (PCL 10, METVISA, Santa Catarina, Brazil) reserved in polyethylene containers. The inputs used, such as textured soy protein, brand “Camil”, dehydrated condiments, monosodium glutamate, herbal salt were purchased in the retail market of Campina Grande, PB, being careful to select those within validity period and in good conditions of storage and packaging
For passion fruit peel flour, 41% were retained in the 60 mesh sieve, which corresponds to a size of 0.250 mm

Summary

Introduction

Due to its practicality in preparation and to have nutrients that satisfy hunger quickly, hamburger has become a product consumed by all popular classes. Due to the considerable contents of saturated fat and sodium, consuming too much of this type of food can be harmful to human health. The past years have been marked by the development of stratetcies that enrich meat This occurs through research that makes processed food healthier [1, 2] and food that produces netcative appeals on Health, are widely divulged in scientific works and, especially, by the specialized media [3]. The change in consumer demand, the acceleration of urban rhythm and increasing global competition are encouraging the meat products industry to develop new technologies and use new ingredients [4]. The number of people seeking a healthier, more balanced lifestyle, opting for foods with reduced levels of sodium, fat and enriched with ingredients with functional properties has increased in recent years. The first involves reducing a component normally present in the food to more appropriate amounts (fat, salt, nitrite, etc.); the second is to incorporate ingredients beneficial to health [6]

Methods

Results

Conclusion