Effect of Adding Alginate and Konjac Hydrocolloid Gels as Fat Replacements on the Physicochemical Properties of Low-Fat Burgers
Subject Areas : food science
Kobra Jamalimanesh
1
,
علیرضا رحمن
2
,
فاطمه حسینمردی
3
1 -
2 -
3 -
Keywords: Hydrocolloids, Low-fat, Burger, Alginate, Konjac,
Abstract :
Demand for low-fat meat products has risen due to increased consumer awareness of health and nutrition. Burgers, a popular meat product, need improvements in quality and sensory attributes while aiming to reduce fat content. Hydrocolloids like alginate and konjac have been explored as fat substitutes in low-fat burger formulations. This study investigates alginate and konjac hydrocolloids as fat replacers in low-fat burger formulation. This study aimed to evaluate the physicochemical, sensory, and final quality attributes of burgers with different concentrations of the gums. The findings showed no statistically significant difference in protein content or sensory evaluations of odor, color, and overall acceptability between samples on days 0 and 5 (p ≥ 0). By day 10, Sample 1, lacking alginate and konjac, showed the lowest scores in all criteria. The findings reveal a significant decline in sensory scores, including odor, color, and texture, over time. Samples with alginate and konjac showed improved moisture retention, reducing quality degradation risk. The sample without hydrocolloids showed the highest cooking loss, indicating that hydrocolloids help retain moisture and improve burger quality. The formulation includes 0. 5% alginate and 0. 5% konjac was deemed optimal due to its high sensory scores, superior moisture retention, and low cooking loss. This study highlights the importance of hydrocolloids in low-fat burger formulation, showing that they improve sensory and physicochemical qualities.
1. World Health Organization. World Health Organization Global Health Observatory: Data Repository. World Heal Organ. 2021;
2. Ozaki MM, Munekata PES, Lopes A de S, Nascimento M da S do, Pateiro M, Lorenzo JM, et al. Using chitosan and radish powder to improve stability of fermented cooked sausages. Meat Sci. 2020;167.
3. Lu W, Li X, Fang Y. Introduction to Food Hydrocolloids. In: Fang Y, Zhang H, Nishinari K, editors. Food Hydrocolloids: Functionalities and Applications [Internet]. Singapore: Springer Singapore; 2021. p. 1–28. Available from: https://doi.org/10.1007/978-981-16-0320-4_1
4. Domínguez R, Lorenzo JM, Pateiro M, Munekata PES, Alves dos Santos B, Basso Pinton M, et al. Main animal fat replacers for the manufacture of healthy processed meat products. Crit Rev Food Sci Nutr. 2024;64(9):2513–32.
5. Choe JH, Kim HY, Lee JM, Kim YJ, Kim CJ. Quality of frankfurter-type sausages with added pig skin and wheat fiber mixture as fat replacers. Meat Sci. 2013;93(4):849–54.
6. F. Zaki E. Impact of Adding Chia Seeds (Salvia hispanica) on the Quality Properties of Camel Burger “Camburger” during Cold Storage. Int J Curr Microbiol Appl Sci. 2018;7(03):1356–63.
7. Murtaza MS, Sameen A, Rehman A, Huma N, Hussain F, Hussain S, et al. Physicochemical, techno-functional, and proteolytic effects of various hydrocolloids as fat replacers in low-fat cheddar cheese. Front Sustain Food Syst. 2024;8.
8. Kim TK, Shim JY, Hwang KE, Kim YB, Sung JM, Paik HD, et al. Effect of hydrocolloids on the quality of restructured hams with duck skin. Poult Sci. 2018;97(12):4442–9.
9. Sun Y, Xu X, Zhang Q, Zhang D, Xie X, Zhou H, et al. Review of Konjac Glucomannan Structure, Properties, Gelation Mechanism, and Application in Medical Biology. Polymers (Basel). 2023;15(8).
10. Kilincceker O, Yilmaz MT. Effects of different gums on the some properties of fried beef patties. Carpathian J Food Sci Technol. 2016;8(2):63–70.
11. Rather SA, Masoodi FA, Akhter R, Rather JA, Amin F. Effects of guar gum as a fat substitute in low fat meat emulsions. J Food Process Preserv. 2017;41(6).
12. Soltanizadeh N, Ghiasi-Esfahani H. Qualitative improvement of low meat beef burger using Aloe vera. Meat Sci. 2014;99:75–80.
13. Rahman A, Alaei M, Salehifar M. The Effect of Partial Fat Replacement by Amaranth Flour on the Physicochemical, Sensory and Textural Properties of Low-Fat Burgers. Food Eng Res. 2023;22(1):67–80.
14. Al-Mentafji HN. A.O.A.C 2005. 2016;
15. Gholami F, Rahman A, Mostaghim T. Effects of Rosemary and Thyme Extracts on Acrylamide Formation in Fried Beef. Int J Sci Res Sci Technol. 2017;3(4):352–60.
16. Mohsen Milani Alireza Rahman SIH. The Effect of Replacing Chicken Paste with Gelatin Chicken Feet on Physicochemical and Sensory Properties of Hot Dog Chicken Sausage. Food Technol Nutr. 2022;19(2):101–17.
17. Tababaian, Ateye and Najafi, Ali and Nouri L. Investigating the physicochemical and sensory properties of functional cupcake enriched with the combination of chia seed (Saliva hispanica L.) and psyllium husk (Plantago ovate L.) flour. J Food Sci Technol. 2022;19(131):261–73.
18. Roodbar ER, Rahman A. Effect of inulin and transglutaminase enzyme on the physical and sensory properties of low salt. 2018;10(1):11–24.
19. Elham Varmazyar 1 Alireza Rahman 2 Fatemeh Hosseinmard. The effect of nanocapsules containing mango-eggplant peel extracts on the physicochemical, oxidative, microbial and sensory characteristics of refrigerated beef burgers during storage. Food Eng Res. 2024;23(2):69–90.
20. Olivas-Méndez P, Chávez-Martínez A, Santellano-Estrada E, Asorey LG, Sánchez-Vega R, Rentería-Monterrubio AL, et al. Antioxidant and Antimicrobial Activity of Rosemary (Rosmarinus officinalis) and Garlic (Allium sativum) Essential Oils and Chipotle Pepper Oleoresin (Capsicum annum) on Beef Hamburgers. Foods. 2022;11(14).
21. Lee EJ, Hong GP. Effects of microbial transglutaminase and alginate on the water-binding, textural and oil absorption properties of soy patties. Food Sci Biotechnol. 2020;29(6):777–82.
22. Pematilleke N, Kaur M, Rai Wai CT, Adhikari B, Torley PJ. Effect of the addition of hydrocolloids on beef texture: Targeted to the needs of people with dysphagia. Food Hydrocoll. 2021;113.
23. Gómez I, Janardhanan R, Ibañez FC, Beriain MJ. The effects of processing and preservation technologies on meat quality: Sensory and nutritional aspects. Foods. 2020;9(10).
24. Vasile FE, Romero AM, Judis MA, Mazzobre MF. Physicochemical, Nutritional, and Stability Aspects of a Meat Product (gluteus medius) Enriched with Encapsulated Fish Oil in Polyelectrolyte Beads Containing Prosopis alba Exudate Gum. Food Bioprocess Technol. 2019;12(4):654–64.
25. Poursaeid, M., Shahiri restaniHaba, H., Aghajanzadeh Suraki S. Evaluation of Technological and Sensory Properties of Low-fat Burger Containing Madwort (Alyssum homolocarpum) Seed Gum as Fat Replacer. Food Process Preserv J. 2021;13(2):79–94.
26. Rather SA, Masoodi FA. Reduced and Low Fat Meat Products. In: Rather SA, Masoodi FA, editors. Hand Book of Processed Functional Meat Products [Internet]. Cham: Springer Nature Switzerland; 2024. p. 157–201. Available from: https://doi.org/10.1007/978-3-031-69868-2_8
27. Lin D, Kelly AL, Maidannyk V, Miao S. Effect of concentrations of alginate, soy protein isolate and sunflower oil on water loss, shrinkage, elastic and structural properties of alginate-based emulsion gel beads during gelation. Food Hydrocoll. 2020;108.
28. Patinho I, Selani MM, Saldaña E, Bortoluzzi ACT, Rios-Mera JD, da Silva CM, et al. Agaricus bisporus mushroom as partial fat replacer improves the sensory quality maintaining the instrumental characteristics of beef burger. Meat Sci. 2021;172.
29. Production Low-Fat Beef Burger By Using Gum Arabic As Fat Replacer. Menoufia J Food Dairy Sci. 2020;5(5):17–33.
30. Atashkar M, Hojjatoleslamy M, Sedaghat Boroujeni L. The influence of fat substitution with κ-carrageenan, konjac, and tragacanth on the textural properties of low-fat sausage. Food Sci Nutr. 2018;6(4):1015–22.
31. Yousefi N, Zeynali F, Alizadeh M. Optimization of low-fat meat hamburger formulation containing quince seed gum using response surface methodology. J Food Sci Technol. 2018;55(2):598–604.
32. Mokhtar S, Eldeep G. Impact of Mango Peel Extract on the Physicochemical Properties, Microbiological Stability and Sensory Characteristics of Beef Burgers During Cold Storage. Egypt J Food Sci. 2020;0(0).
33. Sayed-Ahmad B, Talou T, Straumite E, Sabovics M, Kruma Z, Saad Z, et al. Evaluation of nutritional and technological attributes of whole wheat based bread fortified with Chia flour. Foods. 2018;7(9).
34. Basati A, Hosseini S. The Effects of Adding Xanthan and Carboxy Methyl Cellulose on Cooking and Sensory Characteristics of Soya Burger. J Food Biosci Technol. 2018;8(1):59–64.
35. Bagheri H, Khashaninejad M. Textural Stability of Lepidium perfoliatum Seed Gum against Freezing Processes. Nutr Food Sci Res. 2020;7(3):41–8.
36. Poyato C, Astiasarán I, Barriuso B, Ansorena D. A new polyunsaturated gelled emulsion as replacer of pork back-fat in burger patties: Effect on lipid composition, oxidative stability and sensory acceptability. Lwt. 2015;62(2):1069–75.
37. He X, Lu W, Sun C, Khalesi H, Mata A, Andaleeb R, et al. Cellulose and cellulose derivatives: Different colloidal states and food-related applications. Carbohydr Polym. 2021;255.
38. Kutz MB, Vierck KR, Yancey JWS. Impact of Retail Case Type and Lighting Intensity on Instrumental Color Traits of Ground Beef Patties. J Anim Sci. 2021;99(Supplement_2):47–47.
39. Majzoobi M, Pashangeh S, Farahnaky A. Effect of wheat bran of reduced phytic acid content on the quality of batter and sponge cake. J Food Process Preserv. 2014;38(3):987–95.
40. Lourenço SC, Fraqueza MJ, Fernandes MH, Moldão-Martins M, Alves VD. Application of edible alginate films with pineapple peel active compounds on beef meat preservation. Antioxidants. 2020;9(8):1–15.
41. Hughes JM, Clarke FM, Purslow PP, Warner RD. Meat color is determined not only by chromatic heme pigments but also by the physical structure and achromatic light scattering properties of the muscle. Compr Rev Food Sci Food Saf. 2020;19(1):44–63.
42. Domínguez R, Pateiro M, Gagaoua M, Barba FJ, Zhang W, Lorenzo JM. A comprehensive review on lipid oxidation in meat and meat products. Antioxidants. 2019;8(10).
43. Özer CO, Seçen SM. Effects of quinoa flour on lipid and protein oxidation in raw and cooked beef burger during long term frozen storage. Food Sci Technol. 2018;38:221–7.
44. Lin CC, Metters AT. Hydrogels in controlled release formulations: network design and mathematical modeling. Adv Drug Deliv Rev [Internet]. 2006 Nov 30 [cited 2013 Aug 9];58(12–13):1379–408. Available from: http://www.ncbi.nlm.nih.gov/pubmed/17081649
45. Jiang Y, Reddy CK, Huang K, Chen L, Xu B. Hydrocolloidal properties of flaxseed gum/konjac glucomannan compound gel. Int J Biol Macromol. 2019;133:1156–63.
