Work

Utilization of a hydrogel made from mixed pectin/fish bone powder as a fat replacer in beef patty

Year: 2025

Type: article

Abstract: Beef patty is avoided by patients with chronic diseases and health-conscious consumers due to high levels of beef fat. Reducing fat in patty without sacrificing overall organoleptic qualities is difficult. However, using a suitable fat replacer (FR) could be overcome this challenge. A hydrogel of pectin induced by calcium ion was selected as an FR in beef patty. This hydrogel was prepared by inducing the gelation of the mixed pectin (pineapple peel and commercial one) by available calcium from fish bone powder. The amount of fat in the beef patty was substituted by FR at 0, 25, 50, 75, and 100%. At levels >75% of fat substitution resulted in color changes. Reduced fat and increased total mineral contents were found with greater FR contents. The maximal fat reduction was 56% of that when 100% FR was used. The total mineral was increased to 1.72 folds, while that of calcium contents was 2.07-folds. Rancidity was significantly reduced up on substitution of fat with FR at 25%. The total microbial count was found in the similar trend. However, the sensory evaluation revealed that the overall acceptance was reduced significantly due to changes in taste at FR substitution ≥ 50%. Therefore, substituting fat with 25% FR could be possible for producing a reduced-fat beef patty. This strategy could reduce fat, while increasing the natural calcium content.

Source: Applied Food Research

DOI: 10.1016/j.afres.2025.101067

Authors: Worawut Thammawong, Nachayut Chanshotikul, Manop Sriuttha, Sutthiluck Kwantrairat, Bung-Orn Hemung

Institution: Khon Kaen University

Language: English

Topic: Meat and Animal Product Quality

Subfield: Animal Science and Zoology

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDGs: Zero hunger, Responsible consumption and production, Good health and well-being

Open Access status: gold

Estimated APC paid: $2,050