https://doi.org/10.17113/ftb.57.03.19.5896

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



Christian Alexandretti¹, Roberto Verlindo¹, Guilherme De Souza Hassemer¹, Alexandra Manzoli¹, Silvane Souza Roman¹, Ilizandra Aparecida
Fernandes¹, Geciane Toniazzo Backes¹, Rogério Luis Cansian¹, Mônica Beatriz Alvarado Soares², Rodrigo Schwert1 and Eunice Valduga¹*


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




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:    veunice@uricer.edu.br