The influence of oat β-glucan content on the physicochemical and sensory properties of low-fat beef burgers

• Published in: CYTA: journal of food 2020-01, Vol.18 (1), p.315-327
• Main Authors: Szpicer, Arkadiusz, Onopiuk, Anna, Półtorak, Andrzej, Wierzbicka, Agnieszka
• Format: Article
• Language: English
• Subjects: Functional low-fat beef products; lowered cholesterol level; nivel de colesterol bajo; oat β-glucan; perfil de compuestos volátiles; physicochemical properties of innovative food; productos funcionales de carne de res de bajo contenido graso; propiedades fisicoquímicas de alimentos innovadores; volatile compounds profile; β-glucano de avena
• ISSN: 1947-6337; 1947-6345
• DOI: 10.1080/19476337.2020.1750095

The aim of this study was to analyse the effect of fat replacement by oat β-glucan concentrates on the physicochemical properties of beef burgers. The goal was to obtain a low-fat product accepted by consumers, having physicochemical parameters similar to the control sample, composed of β-glucan at least by 1%. This evaluation was based on basic composition, β-glucan and cholesterol content, colour and texture analysis, pH value, WHC, volatile compounds profile and sensory properties of burgers. Burgers with β-glucan concentrates had lower cholesterol content and higher WHC and texture (hardness, cohesiveness and springiness increase) parameters than control burgers. The highest overall acceptance scores among the samples with β-glucan were recorded for the sample with β-glucan 30% concentrate in amount of 4%. This modification could allow the substitution of traditional beef burgers with a healthier low-fat meat product with similar customer appeal.