getpdf  NLM PubMed Logo  https://doi.org/10.17113/ftb.57.03.19.5896


Structural and Techno-Functional Properties of Bovine Collagen and Its Application in Hamburgers



Christian Alexandretti1, Roberto Verlindo1, Guilherme De Souza Hassemer1, Alexandra Manzoli1orcid tiny, Silvane Souza Roman1orcid tiny, Ilizandra Aparecida
Fernandes1orcid tiny, Geciane Toniazzo Backes1orcid tiny, Rogério Luis Cansian1orcid tiny
, Mônica Beatriz Alvarado Soares2orcid tiny, Rodrigo Schwert1 and Eunice Valduga1*orcid tiny


1Department of Food Engineering, URI Erechim, Av. Sete de Setembro 1621, Erechim, RS, 99709910, Brazil
2Department of Chemical Engineering, Federal University
of Santa Maria, Camobi, Santa Maria, 97105900, Brazil



Article history:
Received: 14 June 2018
Accepted: 7 August 2019
cc




Key words:
collagen, soybean flour, technological properties, gel strength, hamburger




Summary:
The objective of this work is to characterize two types of bovine collagen (fibre and powder), evaluating its application in mixed hamburger formulations, as well as the quality characteristics of the products. The collagen fibre had a fibrillar structure, molecular mass 100 kDa and greater gel strength (146 315 Pa) and protein content (97.81 %) than the powdered collagen, which had molecular mass from 50 to 100 kDa, greater hydroxyproline content, and a morphological structure with spherical microparticles more amorphous than 
the collagen fibre. In this study we found that the addition of 1.5 % powdered collagen and 2.5 % flocculated soybean flour and/or 0.75 % powdered collagen and 3.5 % flocculated soybean flour did not deteriorate the technological properties or the sensory attributes of hamburgers. The use of collagen is a promising alternative, since it has functional properties, improves the texture characteristics of a product, and is of low cost.







*Corresponding author:  email  veunice@uricer.edu.br

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