Advanced SearchSearch Tips
The Comparative Effect of Carrot and Lemon Fiber as a Fat Replacer on Physico-chemical, Textural, and Organoleptic Quality of Low-fat Beef Hamburger
facebook(new window)  Pirnt(new window) E-mail(new window) Excel Download
 Title & Authors
The Comparative Effect of Carrot and Lemon Fiber as a Fat Replacer on Physico-chemical, Textural, and Organoleptic Quality of Low-fat Beef Hamburger
Soncu, Eda Demirok; Kolsarici, Nuray; Cicek, Neslihan; Ozturk, Gorsen Salman; Akoglu, Ilker T.; Arici, Yeliz kasko;
  PDF(new window)
This study was designed to determine the usability of lemon fiber (LF-2%, 4%, 6%) and carrot fiber (CF-2%, 4%, 6%) to produce lowfat 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.
dietary fiber;meat products;functional foods;nutrition;fast food products;
 Cited by
Is it possible to produce a low-fat burger with a healthy n − 6/n − 3 PUFA ratio without affecting the technological and sensory properties?, Meat Science, 2017, 130, 16  crossref(new windwow)
Aleson-Carbonell, L., Fernández-López, J., Sayas-Barberá, E., Sendra, E., and Pérez-Alverez, J. A. (2003) Utilization of lemon albedo in dry-cured sausages. J. Food Sci. 68, 1826-1830. crossref(new window)

Aleson-Carbonell, L., Fernández-López, J., Sendra, E., Sayas-Barberá, E., and Pérez-Alverez, J. A. (2004) Quality characteristics of a non-fermented dry-cured sausage formulated with lemon albedo. J. Sci. Food Agr. 84, 2077-2084. crossref(new window)

Aleson-Carbonell, L., Fernández-López, J., Pérez-Alverez, J. A., and Kuri, V. (2005) Characteristics of beef burger as influenced by various types of lemon albedo. Innov. Food Sci. Emerg. 6, 247-255. crossref(new window)

Anderson, E. T. and Berry, B. W. (2001) Effect of inner pea fiber on fat retention and cooking yield in high fat ground beef. Food Res. Int. 34, 689-694. crossref(new window)

AOAC (2000) Official methods of analysis. Association of Official Analytical Chemist, Washington, DC.

Bligh, E. G. and Dyer, W. J. (1959) A rapid method of total lipid extraction and purification. Can. J. Biochem. Phys. 37, 911-917. crossref(new window)

Braddock, R. J. (1995) By-products of citrus fruits. Food Technol. 49, 74-77.

Cengiz, E. and Gokoglu, N. (2005) Changes in energy and cholesterol contents of frankfurter-type sausages with fat reduction and fat replacer addition. Food Chem. 91, 443-447. crossref(new window)

Chizzolini, R., Zanardi, E., Dorigoni, V., and Ghidini, S. (1999) Calorific value and cholesterol content of normal and low-fat meat and meat products. Trends Food Sci. Technol. 10, 119-128. crossref(new window)

Desmond, E. M., Troy, D. J., and Buckley, D. J. (1998) The effects of tapioca starch, oat fibre and whey protein on the physical and sensory properties of low-fat beef burgers. Lebensm Wiss und Technol. 31, 653-657. crossref(new window)

Eim, V. S., Simal, S., Rossello, C., and Femenia, A. (2008) Effects of addition of carrot dietary fibre on the ripening process of a dry fermented sausage. Meat Sci. 80, 173-182. crossref(new window)

Elleuch, M., Bedigian, D., Roiseux, O., Besbes, S., Blecker, C., and Attia, H. (2011) Dietary fibre and fibre-rich by-products of food processing: Characterisation, technological functionality and commercial applications: A review. Food Chem. 124, 411-421. crossref(new window)

El-Magoli, S. B., Laroia, S., and Hansen, P. M. T. (1996) Flavor and texture characteristics of low fat ground beef patties formulated with whey protein concentrate. Meat Sci. 42, 179-193. crossref(new window)

Fernández-Ginés, J. M., Fernández-López, J., Sayas-Barberá, E., Sendra, E., and Pérez-Alvarez, J. A. (2003) Effect of storage conditions on quality characteristics of bologna sausages made with citrus fiber. J. Food Sci. 68, 710-715. crossref(new window)

Fernández-Ginés, J. M., Fernández-López, J., Sayas-Barberá, E., Sendra, E., and Pérez-Alvarez, J. A. (2004) Lemon albedo as a new source of dietary fiber: Application to bologna sausages. Meat Sci. 67, 7-13. crossref(new window)

Fernández-Ginés, J. M., Fernández-López, J., Sayas-Barberá, E., and Pérez-Alvarez, J. A. (2005) Meat Products as functional foods: A review. J. Food Sci. 70, 37-43.

Fletcher, D. L. (1999) Broiler breast meat color variation, pH, and texture. Poult. Sci. 78, 1323-1327. crossref(new window)

García, M. L., Cáceres, E., and Dolores Selgas, M. (2007) Utilisation of fruit fibres in conventional and reduced-fat cooked-meat sausages. J. Sci. Food Agr. 87, 624-631. crossref(new window)

García, M. L., Dominguez, R., Galvez, M. D., Casas, C., and Selgas, M. D. (2002) Utilization of cereal and fruit fibres in low-fat dry fermented sausages. Meat Sci. 60, 227-236. crossref(new window)

Gök, V., Akkaya, L., Obuz, E., and Bulut, S. (2011) Effect of ground poppy seed as a fat replacer on meat burgers. Meat Sci. 89, 400-404. crossref(new window)

Grigelmo-Miguel, N., Abadías-Serós, M. I., and Martín-Belloso, O. (1999) Characterisation of low-fat high-dietary fibre frankfurters. Meat Sci. 52, 247-256. crossref(new window)

Grossi, A., Søltoft-Jensen, J., Knudsen, J. C., Christensen, M., and Orlien V. (2011) Synergistic cooperation of high pressure and carrot dietary fibre on texture and colour of pork sausages. Meat Sci. 89, 195-201. crossref(new window)

Grossi, A., Søltoft-Jensen, J., Knudsen, J. C., Christensen, M., and Orlien V. (2012) Reduction of salt in pork sausages by the addition of carrot fibre or potato starch and high pressure treatment. Meat Sci. 92, 481-489. crossref(new window)

Huang, S. C., Shiau, C. Y., Liu, T. E., Chu, C. L., and Hwang, D. F. (2005) Effects of rice bran on sensory and physico-chemical properties of emulsified pork meatballs. Meat Sci. 70, 613-619. crossref(new window)

Hughes, E., Cofrades, S., and Troy, D. J. (1997) Effects of fat level, oat fibre and carrageenan on frankfurters formulated with 5, 12 and 30% fat. Meat Sci. 45, 273-281. crossref(new window)

Jiménez-Colmenero, F. (1996) Technologies for developing low-fat meat products. Trends Food Sci. Tech. 7, 41-48. crossref(new window)

Jiménez-Colmenero, F. and Cofrades, J. C. S. (2001) Healthier meat and meat products: Their role as a functional foods. Meat Sci. 59, 5-13. crossref(new window)

Kumar, M. and Sharma, B. D. (2004) The storage stability and textural, physico-chemical and sensory quality of low-fat ground pork patties with carrageenan as fat replacer. Int. J. Food Sci. Tech. 39, 31-42. crossref(new window)

Mansour, E. H. and Khalil, A. H. (1997) Characteristics of low-fat beef burger as influenced by various types of wheat fibers. Food Res. Int. 30, 199-205. crossref(new window)

Mendoza, E., Garciá, M. L., Casas, C., and Selgas, M. D. (2001) Inulin as fat substitute in low fat, dry fermented sausages. Meat Sci. 57, 387-393. crossref(new window)

O’Shea, N, Arendt, E. K., and Gallagher, E. (2012) Dietary fibre and phytochemical characteristics of fruit and vegetable by-products and their recent applications as novel ingredients in food products. Innov. Food Sci. Emerg. Technol. 16, 1-10. crossref(new window)

Pinero, M. P., Parra, K., Leidenz, N. H., Arenas de Moreno, L., Ferrer, M., Araujo, S., and Barboza, Y. (2008) Effect of oat’s soluble fibre (β-glucan) as a fat replacer on physical, chemical, microbiological and sensory properties of low-fat beef patties. Meat Sci. 80, 675-680. crossref(new window)

Rudel, L. L. and Morris, M. D. (1973) Determination of cholesterol using o-phthalaldehyde. J. Lipid Res. 14, 364-366.

Schieber, A., Stintzing, F. C., and Carle, R. (2001) By-products of plant food processing as a source of functional compounds-recent developments. Trends Food Sci. Tech. 12, 401-413. crossref(new window)

Serdaroğlu, M. (2006) The characteristics of beef patties containing different levels of fat and oat flour. Int. J. Food Sci. Tech. 41, 147-153. crossref(new window)

Serdaroğlu, M. and Değirmencioğlu, Ö. (2004) Effects of fat level (5%, 10%, 20%) and corn flour (0%, 2%, 4%) on some properties of Turkish type meatballs (koefte). Meat Sci. 68, 291-296. crossref(new window)

Tsai, S. J., Unklesbay, N., Unklesbay, K., and Clarke, A. (1998) Textural properties of restructured beef products with five binders at four isothermal temperatures. J. Food Quality 21, 397-410. crossref(new window)

Ulu, H. (2006) Effects of carrageenan and guar gum on the cooking and textural properties of low fat meatballs. Food Chem. 95, 600-605. crossref(new window)

Yılmaz, İ and Dağlıoğlu, O. (2003) The effect of replacing fat with oat bran on fatty acid composition and physicochemical properties soft meatballs. Meat Sci. 65, 819-823. crossref(new window)

Yılmaz, I. (2004) Effects of rye bran addition on fatty acid composition and quality characteristics of low-fat meatballs. Meat Sci. 67, 245-249. crossref(new window)