The Comparative Effect of Carrot and Lemon Fiber as a Fat Replacer on Physico-chemical, Textural, and Organoleptic Quality of Low-fat Beef Hamburger

Abstract

This study was designed to determine the usability of lemon fiber (LF-2%, 4%, 6%) and carrot fiber (CF-2%, 4%, 6%) to produce low-fat beef hamburgers. To that end, a certain amount of fat was replaced with each fiber. The proximate composition, pH value, cholesterol content, cooking characteristics, color, texture profile, and sensory properties of low-fat beef hamburgers were investigated. LF increased moisture content and cooking yield due to its better water binding properties, while CF caused higher fat and cholesterol contents owing to its higher fat absorption capacity (p<0.05). LF resulted in a lighter, redder, and more yellow color (p<0.05). Hardness, gumminess, springiness, and chewiness parameters decreased when the usage level of both fibers increased (p<0.05). However, more tender, gummy, springy, and smoother hamburgers were produced by the addition of CF in comparison with LF (p<0.05). Moreover, hamburgers including CF were rated with higher sensory scores (p<0.05). In conclusion, LF demonstrated better technological results in terms of cooking yield, shrinkage, moisture retention, and fat retention. However it is suggested that CF produces better low-fat hamburgers since up to 2% CF presented sensory and textural properties similar to those of regular hamburgers.

Orange albedo flour as a fat replacer in beef burgers: adding value to citrus industry by-products

“…The pH values of raw beef burgers were significantly reduced (P ≤0.05) with the replacement of fat by orange albedo flour, ranging from 6.16 (FC) to 5.42 (F4-100), which could be due to the pH of the orange albedo flour (pH = 5.00). Similar results were reported by other works (Aleson-Carbonell et al, 2005;López-Vargas et al, 2014;Sariçoban et al, 2008;Soncu et al, 2015).…”

“…Similarly to this work, López-Vargas et al (2014) also did not report any difference in coordinate b* in pork burgers incorporated with up to 5 % of passion fruit albedo. Other authors showed the yellowness increased in beef burgers made with lemon albedo (Aleson-Carbonell et al, 2005), and lemon fiber (Soncu et al, 2015). The whiteness (W) value, which correlates the coordinates L*, a*, and b*, did not differ between treatments.…”

“…Other works showed negative effects regarding sensory attributes when high levels of citrus fiber were adding in the meat products (Aleson-Carbonell et al, 2005;Fernández-Ginés et al, 2004;Selim et al, 2019;Soncu et al, 2015).…”

“…The use of dietary fibers from industrial by-products has been evaluated in many studies due to the low-cost of them and the sustainability issues (López-Vargas et al, 2014;Pereira et al, 2020;S. K. Sharma et al, 2016;Soncu et al, 2015). Among the vegetable byproducts, it is worth highlighting those arising from the processing of citrus fruits (Luis Aleson-Carbonell et al, 2004;Fernández-Ginés et al, 2004;Sariçoban et al, 2008;Sayas-Barberá et al, 2012;Selim et al, 2019).…”

Quality Attributes of Citrus Fiber Added Ground Beef and Consumer Acceptance of Citrus Fiber Added Turkish Meat-Balls

“…Functional properties of processed meat products made with different fiber sources have been studied. Use of peach fiber in low fat frankfurters (Grigelmo-Miguel, Motilva-Casado, & Martin-Belloso, 1997), β-glucan rich fiber in breakfast sausage (Aleson-Carbonell, Fernandez-Lopez, Perez-Alvarez, & Kuri, 2005), rice bran fiber in reduced fat frankfurters (Choi et al, 2010), orange fiber in fermented sausage called Sucuk (Yalinkilic, Kaban, & Kaya, 2012), yellow passion fruit fiber in pork burgers (Lopez-Vargas, Fernandez-Lopez, Perez-Alvarez, & Viuda-Martos, 2014) and carrot and lemon fiber in low-fat beef hamburgers (Soncu et al, 2015) have been helpful for improving functional properties of meat products. According to Gorinstein et al (2001), citrus peel (albedo and flavedo) is rich in soluble fiber and can be used in meat products as a functional ingredient.…”