Abstract
The use of brewer`s yeast to replace textured soy protein (TSP) in burgers was investigated. Three formulations were made, corresponding to a control formulation with 4% TSP, a formulation containing 4% yeast cells in their natural state, and a formulation made with 4% mechanically ruptured yeast cells, which were characterized for the chemical, technological, and sensory properties. Significant differences were observed for pH and instrumental color between the formulations, with no changes in the visual color evaluation by the untrained assessors. The addition of yeast cells resulted in a higher cooking yield and lower reduction in diameter, contributing to maintaining the shape and juiciness of burgers, which is a positive aspect from the technological point of view. The TSP-based formulation presented higher overall appearance and flavor scores when compared with the other formulations, with no significant differences for the other sensory attributes. The results showed that debittering of yeast-cell biomass is required to remove hop resins and tannins before using in burgers, aimed to improve the product`s acceptance and the purchase intent. The debittered yeast cell biomass can be used in burger formulations with great potential to replace TSP, as an alternative to obtain a free allergen meat product.
This is a preview of subscription content, log in via an institution to check access.
Similar content being viewed by others
Availability of data and material
The data and material will be available to the journal on request.
References
Abularach MLS, Rocha CE, de Felício PE (1998) Características de qualidade do contrafilé (m. L. dorsi) de touros jovens da raça nelore. Food Sci Technol 18(2):205–210. https://doi.org/10.1590/S0101-20611998000200012
Alvim ID, Vilela ESD, Baldini VLS, Bragagnolo N, Sgarbieri VC (1999) Produção piloto de derivados de levedura (Saccharomyces sp) para uso como ingrediente na formulação de alimentos. Braz J Food Technol 2(1,2):119–125
Angiolillo L, Conte A, Del Nobile MA (2015) Technological strategies to produce functional meat burgers. LWT 62:697–703. https://doi.org/10.1016/j.lwt.2014.08.021
AOAC (2016) Official methods of analysis of the association of official agricultural chemists, 20th edn. AOAC International, Rockville
Berry BW (1992) Low fat level effects on sensory, shear, cooking, and chemical properties of ground beef patties. J Food Sci 57(3):537–540. https://doi.org/10.1111/j.1365-2621.1992.tb08037.x
Bertolo AP, Biz AP, Kempka AP, Rigo E, Cavalheiro D (2019) Yeast (Saccharomyces cerevisiae): evaluation of cellular disruption processes, chemical composition, functional properties and digestibility. J Food Sci Technol 56(8):3697–3706. https://doi.org/10.1007/s13197-019-03833-3
Brasil (2001) Agência Nacional de Vigilância Sanitária. Resolução n. 12, de 2 de janeiro de 2001. Regulamento técnico sobre os padrões microbiológicos para alimentos. Diário Oficial da União. Brasília
Brasil (2000) Ministério da Agricultura e do Abastecimento. Instrução Normativa n. 4, de 31 de março de 2000. Aprova os Regulamentos Técnicos de Identidade e Qualidade de carne mecanicamente separada, de mortadela, de linguiça e de salsicha. Diário Oficial da República Federativa do Brasil. Brasília, DF, 05 abr. 2000. Seção I, 6–10
da Silva Sobrinho AG, Purchas RW, Kadim IT, Yamamoto SM (2005) Características de qualidade da carne de ovinos de diferentes genótipos e idades ao abate. R Bras Zootec 34(3):1070–1078
de Oliveira DF, Mileski JPF, de Carli CG, Marchi JF, Silva DC, Coelho AR, Tonial IB (2014) Golden flaxseed flour as a substitute for animal fat in reduced-sodium beef hamburgers. Braz J Food Technol 17(4):273–282. https://doi.org/10.1590/1981-6723.0714
do Prado MEA, Queiroz VAV, Correia VTDV et al (2019) Physicochemical and sensorial characteristics of beef burgers with added tannin and tannin-free whole sorghum flours as isolated soy protein replacer. Meat Sci 150:93–100. https://doi.org/10.1016/j.meatsci.2018.12.006
Dutcosky SD (2007) Análise sensorial de alimentos. Champagnat, Curitiba
Dutra MP, Cardoso GP, Ramos EM, Ramos ADS, Pinheiro ACM, Fontes PR (2012) Technological and sensory quality of restructured low-fat cooked ham containing liquid whey. Cienc e Agrotecnologia 36(1):86–92. https://doi.org/10.1590/S1413-70542012000100011
Ferreira IMPLVO, Pinho O, Vieira E, Tavarela JG (2010) Brewer’s Saccharomyces yeast biomass: characteristics and potential applications. Trends Food Sci Tech 21(2):77–84. https://doi.org/10.1016/j.tifs.2009.10.008
Filho RB, de Oliveira CP, Gomes QO (2012) Preparation of veal burger with added prebiotic inulin as functional ingredient and fat substitute. Revista Verde 7(4):33–37
Forrest JC, Pérez BS (1979) Fundamentos de la ciencia de la carne. Ciencia y Tecnología de la Carne, Acribia, Zaragoza
Francis FJ, Clydesdale FM (1975) Food colorimetry: theory and applications. AVI, Wesport, CT
Heinz G, Hautzinger P (2007) Meat processing technology. For small- to medium-scale producers. Food and Agriculture Organization (FAO) of the United Nations, Regional Office for Asia and the Pacific. Bangkok. http://www.fao.org/3/a-ai407e.pdf. Accessed 18 June 2020
Kang ZL, Zhu D, Li B, Ma H, Song Z (2017) Effect of pre-emulsified sesame oil on physical-chemical and rheological properties of pork batters. Food Sci Technol 37(4):620–626. https://doi.org/10.1590/1678-457x.28116
Keeton JT, Melton CC (1978) Factors associated with microbial growth in ground beef extended with varying levels of textured soy protein. J Food Sci 43:1–125. https://doi.org/10.1111/j.1365-2621.1978.tb15250.x
Kenney PB, Kastner CL, Kropf DH (1992) Raw and pre-heated epimysium and gelatin affect properties of low-salt, low-fat, restructured beef. J Food Sci 57(3):551–554. https://doi.org/10.1111/j.1365-2621.1992.tb08040.x
Lopes AS, Mattietto RA, de Menezes HC (2005) Estabilidade da polpa de pitanga sob congelamento. Ciênc Tecnol Aliment 25(3):553–559
Macedo-Silva A, Shimokomaki M, Vaz AJ, Yamamoto YY, Tenuta-Filho A (2001) Textured soy protein quantification in commercial Hamburger. J Food Compos Anal 14:469–478. https://doi.org/10.1006/jfca.2001.1014
Mehta N, Ahlawat SS, Sharma DP (2015) Novel trends in development of dietary fiber rich meat products—a critical review. J Food Sci Technol 52:633–647. https://doi.org/10.1007/s13197-013-1010-2
Meinlschmidt P, Ueberham E, Lehmann J, Reineke K, Schlüter O, Schweiggert-Weisz U, Eisner P (2016) The effects of pulsed ultraviolet light, cold atmospheric pressure plasma, and gamma-irradiation on the immunoreactivity of soy protein isolate. Innov Food Sci Emerg 38:374–383. https://doi.org/10.1016/j.ifset.2016.06.007
Pancrazio G, Cunha SC, de Pinho PG, Loureiro M, Meireles S, Ferreira IM, Pinho O (2016) Spent brewer’s yeast extract as an ingredient in cooked hams. Meat Sci 121:382–389. https://doi.org/10.1016/j.meatsci.2016.07.009
Savage JH, Kaeding AJ, Matsui EC, Wood RA (2010) The natural history of soy allergy. J Allergy Clin Immunol 125(3):683–686. https://doi.org/10.1016/j.jaci.2009.12.994
Shahiri Tabarestani H, Mazaheri Tehrani M (2014) Optimization of physicochemical properties of low-fat hamburger formulation using blend of soy flour, split-pea flour and wheat starch as part of fat replacer system. J Food Process Pres 38:278–288. https://doi.org/10.1111/j.1745-4549.2012.00774.x
Singh P, Kumar R, Sabapathy SN, Bawa AS (2008) Functional and edible uses of soy protein products. Comp Rev Food Sci Food Saf 7:14–28. https://doi.org/10.1111/j.1541-4337.2007.00025.x
Smith GC, Marshall WH, Carpenter ZL, Branson RE, Meinke WW (1976) Textured soy proteins for use in blended ground beef patties. J Food Sci 41:1148–1152. https://doi.org/10.1111/j.1365-2621.1976.tb14405.x
Teixeira E, Meinert E, Barbeta PA (1987) Análise sensorial dos alimentos. UFSC, Florianópolis
Weingartner KE (1987) Processing, nutrition and utilization of soybeans. In: Sing SR, Rachie K, Daschiel KE (eds) Soybeans for the tropics: research, production and utilization. Wiley-Interscience Publications, Chichester, UK, pp 149–178
Wu YB, Lin KW (2011) Influences of xylooligosaccharides on the quality of Chinese-style meatball (kung-wan). Meat Sci 88(3):575–579. https://doi.org/10.1016/j.meatsci.2011.02.018
Yamada EA, Alvim ID, Santucci MCC, Sgarbieri VC (2003) Composição centesimal e valor protéico de levedura residual da fermentação etanólica e de seus derivados. Rev Nutr 16(4):423–432. https://doi.org/10.1590/S1415-52732003000400006
Yamada EA, Cipolli KMVAB, Harada MM, Sgarbieri VC (2010) Utilização de extrato de levedura (Saccharomyces spp.) de destilaria de álcool em salsicha. Braz. J. Food Technol. 13(3):197–204. https://doi.org/10.4260/BJFT2010130300026
Acknowledgments
The authors thank UDESC for all support and Dalla brewery for the donation of the raw material.
Funding
This study was financed in part by the Coordenação de Aperfeiçoamento de Pessoal de Nível Superior—Brazil (CAPES)—Finance Code 001 and by FAPESC (Fundação de Amparo à Pesquisa e Inovação do Estado de Santa Catarina) [Grant number: 2015TR295].
Author information
Authors and Affiliations
Contributions
APB conceptualized the work, adapted the methodologies, investigated, and wrote and revised the MS. APK co-supervised the work. ER co-administrated the project, conceptualized the work. GARS wrote and revised the MS. DC administrated the project, supervised, and conceptualized the work, wrote, and revised the MS.
Corresponding author
Ethics declarations
Conflict of interest
The authors declare that they have no conflict of interest.
Ethical approval
This manuscript contains studies with human. The sensory tests were performed with 50 untrained assessors, at the Sensory Analysis Laboratory of the State University of Santa Catarina (UDESC), Pinhalzinho campus, after the ethics committee approval (register number: 75617517.5.0000.0118).
Consent to participate
The consent form is made in two copies, one of which will remain with the researcher and the other with the research participant.
Consent for publication
The consent form is made in two copies, one of which will remain with the researcher and the other with the research participant.
Additional information
Publisher's Note
Springer Nature remains neutral with regard to jurisdictional claims in published maps and institutional affiliations.
Rights and permissions
About this article
Cite this article
Bertolo, A.P., Kempka, A.P., Rigo, E. et al. Incorporation of natural and mechanically ruptured brewing yeast cells in beef burger to replace textured soy protein. J Food Sci Technol 59, 935–943 (2022). https://doi.org/10.1007/s13197-021-05095-4
Revised:
Accepted:
Published:
Issue Date:
DOI: https://doi.org/10.1007/s13197-021-05095-4