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  3. Investigating the effect of adding hydrocolloids on the quality characteristics of veggie burger during shelf life

Investigating the effect of adding hydrocolloids on the quality characteristics of veggie burger during shelf life

Number of pages: 70 File Format: word File Code: 32446
Year: 2014 University Degree: Master's degree Category: Food and Packaging Industries
Tags/Keywords: Ability to conserve water - Gel formation - Hydrocolloid - Kapakaraginan - Sodium alginate - soy - Soy Burger - Soy protein - Vegetable protein
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  • Summary of Investigating the effect of adding hydrocolloids on the quality characteristics of veggie burger during shelf life

    Master's Thesis

    Food Science and Industry

    Abstract

    The aim of this research was to evaluate the effect of adding capacarrageenan and sodium alginate on the quality characteristics of soy burger during 60 days of storage at -20°C. For this purpose, cooking characteristics, sensory characteristics, pH, tissue profile analysis were investigated every 30 days. The aforementioned gums had a statistically significant effect on soy burgers in shrinkage, texture parameters and sensory characteristics and overall acceptance (p<0.05). The results showed that burgers formulated with sodium alginate and capacarrageenan, due to the formation of gel and the ability to retain more water than the control sample, reduced the amount of wrinkling, dimensional changes, cooking loss and improved texture and sensory properties. The control sample had the highest amount of shrinkage, stiffness, and the lowest baking efficiency, elasticity, chewing, and overall acceptance. The scores related to the overall acceptance of the product by sensory evaluators in all studied formulations were more than 3.4, which indicates the acceptability of all samples. Storage time had a significant effect on soy burgers in the parameters of texture profile, color, appearance, and wrinkling (p<0.05). The results showed that with the increase in shelf life, the amount of shrinkage, appearance, firmness, cooking efficiency and taste decreased and the color of the samples became darker.

    Key words: sodium alginate, gel formation, soy burger, water retention ability, capacarrageenan

    Chapter One

    Introduction

    In recent years, the use of vegetable protein sources in the daily diet is more recommended. Because, on the one hand, due to the cheapness of plant protein sources and on the other hand, with less consumption of animal sources, the amount of saturated fat consumed is reduced and prevents chronic diseases, especially cardiovascular, diabetes, kidney failure, cancer, and osteoporosis (Yang [1] et al., 1979). Since diet plays a decisive role in both the development and treatment of these diseases, the attention of researchers has been directed to the use of beneficial foods such as soy (Bahrinian et al., 2012). 

    With the confirmation of the effects of soy protein in reducing the risk of heart diseases by the Food and Drug Administration, the use of soy protein products has increased (Alibhai[2], 2006; Liu[3], 2004). In the United States, with the decrease in demand for meat products and consumers' attention to healthy foods, a new opportunity has been created for soy protein to formulate low-calorie, low-cholesterol and high-protein products (Singh[4] et al., 2008). Also, soy protein is one of the most important commercial protein sources, the use of which has been expanded due to its favorable functional characteristics in food systems, ease of access, low cost, and high nutritional value (Alibhai, 2006; Liu, 2004).

    Hamburger is one of the most important products produced from red meat, which has many fans in terms of high nutritional value in addition to its deliciousness and simple way of consumption. One of the most important qualitative aspects of hamburger is its textural characteristic, which affects its acceptability by consumers and increasing their demand (Gahan Kasem[5] and Amara[6], 2010). Meatless burgers (vegetable burgers[7]) are protein products that contain other protein ingredients, including soy, instead of meat. Soy Burger[8] is one of the meat-free products belonging to the category of vegetable burgers and a product with a low level of saturated fat and cholesterol in which soy is used as the main ingredient. Other formulation ingredients of this product include cheese, vegetable oils, water, spices, various herbs and aromatic additives (Iran Standard and Research Institute, 9715).

    Epidemiological studies have shown that there is a direct relationship between the type of diet and the risk of certain diseases.  Therefore, the growing concerns about the potential risks associated with the consumption of high-fat foods have caused the food industry to develop new formulations and modify traditional food products to products with less fat content. Today, fat substitutes have opened new ways to produce diverse and new low-fat foods that have the same pleasant taste and texture as high-fat products, but without calories.Today, fat substitutes have opened up new ways to produce diverse and new low-fat foods that have the same pleasant taste and texture as high-fat products, but do not contain unnecessary calories and cholesterol (Alson Carbonell[9] et al., 2005). Plant seed gum (Lucast [10]), guar, various starches, plant compounds (such as wheat bran, soy products, bran and oat fiber, citrus fiber and plant seeds), esterified vegetable oils and other compounds have shown satisfactory results in the production of low-fat meat products (Ahmed [11] et al., 1990; Mittal [12] et al., 1992; Desmond [13] et al., 1998; Cosment[15], Morin[17] et al., 2003; Doulatsky[19] et al., 2006). In the meat industry, there is a lot of interest in using polysaccharide gums (carrageenan and alginate) in meat formulations in order to reduce the cost and fat content of lean meat products by improving water retention capacity. The effect of carrageenan on the functional characteristics of poultry meat products has been the subject of a large number of researches (Verbken [21] et al., 2005). Freezing is the most common and desirable method of preserving burgers. This method preserves the quality of meat products for a long time. Freezing and storage under frozen conditions, while reducing the speed of microbial, chemical and enzymatic reactions that cause spoilage, preserves the quality of the product. Frozen storage has disadvantages such as loss of water, rancidity of fat, changes in color, aroma and flavor of the product during the storage period. This method causes chemical and structural changes in meat products, and due to the formation of ice crystals, there is a possibility of cell damage and destruction of muscle fibers (Maqsoudi, 2016). The freezer was -20°C for 2 months. 

    Research Objectives

    Creating diversity in existing burger formulations

    Improving the quality of a new herbal product that can be consumed by all people, especially vegetarians

    Increasing the shelf life of the product during the storage period

    Research hypotheses

    The use of hydrocolloids in the formulation of vegetable burgers can improve the cooking, textural and sensory characteristics of the product during shelf life.

    The effect of different hydrocolloids (sodium alginate and capacarrageenan) on the quality characteristics of vegetable burgers during shelf life is different.

     

     

     

     

     

    Chapter Two

    Checking sources

    2-1- Meat products

    Meat products are the result of the need to preserve meat in ancient times. At that time, the knowledge of meat preservation by fermented sausage was known. There were a variety of meat products in ancient Greece and Rome. In northern and central Europe, meat animals were slaughtered before the arrival of winter, but due to not consuming all the available meat and in order to preserve the meat and use it in other seasons, the remaining parts were processed and turned into meat products. Today, meat products refer to products that are at least half made up of meat. These products have different types, whose type and nature are determined by the meat source, the size of the meat particles, additives and different processes (Maqsoudi, 2016).

  • Contents & References of Investigating the effect of adding hydrocolloids on the quality characteristics of veggie burger during shelf life

    List:

    Chapter One: Introduction 6

    Chapter Two: Review of Sources 5

    2-1- Meat products. 5

    2-1-1- Burger 6

    2-1-1-1- Definition. 6

    2-1-1-2- Classification. 6

    2-2- Vegetable burger ingredients. 8

    2-2-1- soybean 8

    2-2-1-1- chemical compounds. 8

    2-2-1-2- animal proteins compared to vegetable proteins. 10

    2-2-1-3- The difference between soy and other animal proteins. 11

    2-2-1-4- Nutritional benefits of soy 12

    2-2-1-5- Functional properties of soy protein products 13

    2-2-1-6- Uses of soy protein in low-fat meat products. 15

    2-2-2- Table salt. 18

    2-2-3- Water. 19

    2-2-4- Other salts and spices 19

    2-2-5- Fillers 20

    2-2-6- Sweeteners 21

    2-3- Hydrocolloids 21

    2-3-1- Alginate. 23

    2-3-2- carrageenan. 26

    2-4- Vegetable burger production method. 31

    2-5- Burger quality features. 33

    2-5-1- texture. 33

    2-5-2- color. 33

    2-5-1- sensory characteristics. 34

    Chapter Three: Materials and Methods 36

    3-1- Devices 36

    3-2- Chemicals. 36

    3-3- raw materials. 36

    3-4- Preparation of burger samples 37

    3-5- Cooking burger samples 38

    3-6- pH measurement. 38

    3-7- Measurement of baking characteristics. 39

    3-8- Measurement of tissue parameters. 39

    3-9- Measurement of sensory characteristics. 40

    3-10- Statistical analysis. 41

    Chapter Four: Results and discussion. 42

    4-1- Reducing the diameter and increasing the thickness. 42

    4-1-1- The effect of formulation on reducing the diameter and increasing the thickness of veggie burger samples. 42

    4-1-2-The effect of storage time on reducing the diameter and increasing the thickness of veggie burger samples. 44

    4-2- Cooking efficiency. 46

    4-2-1- The effect of formulation on cooking efficiency of veggie burger samples. 46

    4-2-2-Effect of storage time on cooking efficiency of veggie burger samples. 47

    4-3- Wrinkling. 48

    4-3-1- The effect of formulation on the wrinkling of veggie burger samples. 48

    4-3-2-Effect of storage time on the shrinkage of veggie burger samples. 50

    4-4 pH. 52

    4-4-1-Effect of formulation and storage time on pH of veggie burger samples. 52

    4-5- Texture test. 53

    4-5-1-The effect of formulation on textural characteristics of veggie burger samples. 53

    4-5-1-1- hardness. 53

    4-5-1-2- Continuity. 55

    4-5-1-3- Gummy. 56

    4-5-1-4- Resilience. 57

    4-5-1-5- ability to chew. 58

    4-5-2-Effect of storage time on texture profile of veggie burger samples. 60

    4-6- sensory characteristics. 62

    4-6-1-The effect of formulation on sensory characteristics of vegetable burger samples. 62

    4-3-2-Effect of storage time on sensory characteristics of veggie burger samples. 65

    Chapter Five: Conclusions and Suggestions 67

    Sources 70

     

    Source:

     

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    Abdel-Aal, E. M., Youssef, M. M., Shehata, A. A., & El-Mahdy, A. R. (1987). Some legume proteins as bread fortifier and meat extender. Alexandria Journal of Agricultural Research, 32(2), 179–189. Ahmed PO, Miller MF, Lyon CE, Vaughters HM and Reagan JO, 1990. Physical and sensory characteristics of low-fat fresh pork sausage processed with various levels of added water. Journal of Food Science 55(3):625-628.

     

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    Aleson-Carbonel L, Fernandez-Lopez J, Perez-Alvarez JA and Kuri V, 2005. Characteristics of beef burger as influenced by various types of lemon albedo. Innovative Food Science and Emerging Technologies 6:247-255.

     

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Investigating the effect of adding hydrocolloids on the quality characteristics of veggie burger during shelf life
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