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A sustainable approach to new generation food thickeners: apple fibre in meat and vegetable burgers

Adamska Agata, Wielguszewska Aleksandra Izabela

Postępy Techniki Przetwórstwa Spożywczego

2023

nr 1

1--7

At the 8th Environment Action Programme, the EU agreed on an environmental policy up to 2030 with a zero-emission ambition. The food production sector is credited with a significant impact on environmental pollution: e.g. agriculture accounts for 70% of global freshwater use. Therefore, it is extremely important to promote technological solutions that reduce the negative impact of food production to an absolute minimum. A perfect example of a sustainable approach is a patented method that uses extrusion to produce functional food fibres that act as food thickeners. The possibilities of using the apple fibre preparation (Lutkala Multifunctional) are wide. The aim of this study was to assess the impact of apple fibre preparation on selected physical properties of beef, pork, and vegetable pea protein burgers. The following methods were used: the gravimetric method to calculate weight loss and shape stability during heat treatment, texture profiling according to Texturometer TA.XT2, and colour measurement. The use of Lutkala in meat and vegetable burgers gives a number of benefits: technological (reduced water loss during thermal processing), organoleptic (obtaining a more delicate consistency), health (increased fibre content and reduced calories), and also gives the advantage of a clean label product and has a positive impact on the environment. The addition of apple fibre preparation reduced the hardness of beef burgers, making them more tender, while the plant-based substitute had the lowest cohesiveness, springiness, and chewiness. The inclusion of apple fibre preparation in the formulation composition of burgers significantly differentiated the surface colour parameters of the products. Based on the results obtained, it has been determined that the inclusion of Lutkala Multifunctional in the burger mixture, as per the prescribed recipe composition, should not surpass a maximum limit of 1.5%. The use of apple fibre preparation in burgers is an excellent example of the benefits of using next-generation sustainable hydrocolloids in the food industry.