getpdf NLM PubMed Logo Supplement


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

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

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


Follow us

 facebook 1 twitter bird_icon LI In Bug


Environmental Policy

sdg publishers compact 4 300x300


QR Code


We use cookies to improve our website and your experience when using it. Cookies used for the essential operation of the site have already been set. To find out more about the cookies we use and how to delete them, see our privacy policy.

I accept cookies from this site.

EU Cookie Directive Module Information