title: Qualitative improvement of low meat beef burger using Aloe vera.
abstract: Low meat beef burgers have found their niche in the food markets in developing countries because of their lower price. However, these burgers still lack an acceptable quality. This study investigates the effects of different concentrations of Aloe vera on the quality of this food product. For this purpose, beef burgers were produced with 0%, 1%, 3%, and 5% Aloe vera and the changes in their cooking parameters, lipid oxidation, texture, and appeal to consumers over 7days of refrigerated storage were evaluated. Results indicate that Aloe vera contributed to some extent to decreased cooking loss and diameter reduction in the burgers. Increased concentrations of Aloe vera led to improvements in the water absorption and texture of the burgers as well as their lipid stability. However, a concentration level of 3% led to the most acceptability of the product to the panelists. Finally, it was found that Aloe vera acts as a hydrocolloid and improves the quality of burgers.
authors.affiliation: Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, Isfahan 84156-83111, Iran. Electronic address: Soltanizadeh@cc.iut.ac.ir.
authors.forename: Nafiseh
authors.initials: N
authors.lastname: Soltanizadeh
authors.affiliation: Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, Isfahan 84156-83111, Iran.
authors.forename: Hossein
authors.initials: H
authors.lastname: Ghiasi-Esfahani
mesh_terms: D000504:Aloe; D000818:Animals; D002417:Cattle; D003102:Colloids; D003258:Consumer Behavior; D003296:Cooking; D005260:Female; D005511:Food Handling; D006801:Humans; D015227:Lipid Peroxidation; D008297:Male; D008460:Meat / Q000032:analysis* / Q000592:standards; D013649:Taste; D014867:Water
chemical_list: D003102:Colloids; D014867:Water
keywords: Aloe vera; Burger; Cooking loss; TBARS; Texture