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Effects of replacement of fat and NaCl by hydrolyzed collagen and mix of herbs on quality properties of chicken hamburger

Deocleciano Cassiano de Santana Neto (Graduate Program in Agro-Food Technology, Center for Humans, Social and Agrarian Sciences, Federal University of Paraiba, Bananeiras, Brazil)
Flávio Bruno Soares de Lima (Graduate Program in Agro-Food Technology, Center for Humans, Social and Agrarian Sciences, Federal University of Paraiba, Bananeiras, Brazil)
Luís Flávio da Silva Freire (Graduate Program in Agro-Food Technology, Center for Humans, Social and Agrarian Sciences, Federal University of Paraiba, Bananeiras, Brazil)
Vanessa da Costa Santos (Graduate Program in Agro-Food Technology, Center for Humans, Social and Agrarian Sciences, Federal University of Paraiba, Bananeiras, Brazil)
David Santos Rodrigues (Graduate Program in Agro-Food Technology, Center for Humans, Social and Agrarian Sciences, Federal University of Paraiba, Bananeiras, Brazil)
Valquiria Cardoso da Silva Ferreira (Graduate Program in Agro-Food Technology, Center for Humans, Social and Agrarian Sciences, Federal University of Paraiba, Bananeiras, Brazil)
Cristiani Viegas Brandão Grisi (Graduate Program in Agro-Food Technology, Center for Humans, Social and Agrarian Sciences, Federal University of Paraiba, Bananeiras, Brazil)
Fábio Anderson Pereira da Silva (Graduate Program in Agro-Food Technology, Center for Humans, Social and Agrarian Sciences, Federal University of Paraiba, Bananeiras, Brazil)

British Food Journal

ISSN: 0007-070X

Article publication date: 14 March 2022

Issue publication date: 2 January 2023

43

Abstract

Purpose

This study aims to assess the influence of partial and simultaneous substitution of fat and sodium by hydrolyzed collagen and mix of herbs (MH) in chicken hamburgers, on the physical properties and proximal composition.

Design/methodology/approach

Five formulations were developed: (1) HCON–without adding collagen and MH; (2) C25M25–adding 25% of collagen and 25% of MH; (3) C25M50–adding 25% of collagen and 50% of MH; (4) C50M25–adding 50% of collagen and 25% of MH and (5) C50M50–adding 50% of collagen and 50% of MH. Chicken hamburgers were analyzed by proximal composition, sodium content, collagen and color analysis. The influence of treatments on texture profile, cooking performance and lipid oxidation of chicken hamburger was also investigated.

Findings

There was reduction in lipid and sodium for modified formulations compared with the HCON. There was great influence for some parameters, such as luminosity, cooking performance and texture profile. The formulation C50M50 showed the best cooking performance when compared to the others.

Originality/value

The formulation adding 50% of collagen and 50% of MH showed the highest yield and water retention (WR), with the least reduction in diameter and shrinkage, as well as presenting the best indexes of the texture profile and the lowest oxidation index, being recommended as the best combination of fat and sodium replacement.

Keywords

Acknowledgements

This study was supported by grants from Coordenação de Aperfeiçoamento de Pessoal de Nível Superior–Brazil (CAPES)–Finance Code 001.

Citation

Santana Neto, D.C.d., de Lima, F.B.S., Freire, L.F.d.S., Santos, V.d.C., Rodrigues, D.S., Ferreira, V.C.d.S., Grisi, C.V.B. and Silva, F.A.P.d. (2023), "Effects of replacement of fat and NaCl by hydrolyzed collagen and mix of herbs on quality properties of chicken hamburger", British Food Journal, Vol. 125 No. 1, pp. 18-28. https://doi.org/10.1108/BFJ-09-2021-0962

Publisher

:

Emerald Publishing Limited

Copyright © 2022, Emerald Publishing Limited

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