Abstract

ECHEVERRI PALACIO, Luz Miriam; RINCON ALCALA, Sandra Patricia; LOPEZ VARGAS, Humberto  and  RESTREPO MOLINA, Diego Alonso. AN APPROACH TO THE DESIGN OF LOW FAT MEAT PRODUCTS. PART I. COARSE MINCED PRODUCTS. Rev. Fac. Nac. Agron. Medellín [online]. 2004, vol.57, n.1, pp.2233-2256. ISSN 0304-2847.

In this study, a formulation and elaboration of a low fat hamburger is presented, using substitutes of this, that besides lowering the caloric content of the product also maintain flavour and texture properties similar to high fat foods. By means of preliminary trials, a standard hamburger with 20% fat was established. Nine replacements with 50% of that fat content of the control were evaluated, and by means of sensorial analysis collagen and fiber were selected as the two substitutes that offered the greatest similarity to the previously established standard hamburger. Later, an experimental model was designed in which the fat content in the formulations were substituted with percentages of 25, 50 and 75%, conducting five replicas for treatment, in which the following properties were measured: Physical-chemical (pH and CRA), bromatologicals (protein, fat and humidity), sensorial (flavour, softness and juiciness) and physical texture (hardness, coherence, adhesiveness, elasticity, gumminess, and chewability). All of the data obtained were analysed with an Analysis of Variance within and among treatments, correlations among answers to the sensorial analyses and those of texture and statistical analyses by means of the contour answer technique, finding with this the fat substitution and replacement percentage that most resembled the parameters of the standard. The judges in the sensorial analysis found that hamburgers with 15% fat presented flavour and juiciness characteristics similar to the standard hamburger independent of the fat substitute used; lower acceptance occurred when the fat percentage descended to values near 5%. For the softness attribute, the judges failed to perceive differences among the different substitutes and the substitution percentage used in the different treatments. Texture analysis demonstrated that fat substitutions of fiber of from 25 to 75% yielded in general textural attributes similar to the standard 20% fat hamburger. Low correlations among the sensorial measures and texture resulted due to substantial differences in the thermal treatment, size and temperatures in which samples were presented in each analysis.

Keywords : hypocaloric meat products; fat substitutes; low fat meat products; coarse paste meat products.

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