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. 2019 Sep;57(3):369-377.
doi: 10.17113/ftb.57.03.19.5896.

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

Christian Alexandretti  1 , Roberto Verlindo  1 , Guilherme De Souza Hassemer  1 , Alexandra Manzoli  1 , Silvane Souza Roman  1 , Ilizandra Aparecida Fernandes  1 , Geciane Toniazzo Backes  1 , Rogério Luis Cansian  1 , Mônica Beatriz Alvarado Soares  2 , Rodrigo Schwert  1 , Eunice Valduga  1
Affiliations

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

Christian Alexandretti et al. Food Technol Biotechnol. 2019 Sep.

Abstract

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.

Keywords: collagen; gel strength; hamburger; soybean flour; technological properties.

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Figures

Fig. 1
Fig. 1
Sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) for tested collagen. Legend: from left to right – column 1=molecular mass standards, column 2=collagen powder, column 3=collagen fibre
Fig. 2
Fig. 2
Micrographic images of collagen fibre (A1 and A2) and powder (B1 and B2). Magnification: 1=100× and 2=1500×
Fig. 3
Fig. 3
X-ray diffraction (XRD) patterns for collagen powder (grey line) and fibre (black line)
Fig. 4
Fig. 4
Principal component analysis (PCA) of the hamburger formulations on the first day of storage. Standard=4% soy protein, T1=0.75% collagen fibre and 3.25% soy protein, T2=1.5% collagen fibre and 2.5% soy protein, T3=0.75% collagen powder and 3.25% soy protein, and T4=1.5% collagen powder and 2.5% soy protein
Fig. 5
Fig. 5
Photomicrographs of hamburger formulations with a detail to the right. Legend: A and B=standard, C and D=formulation T1, E and F=formulation T2, G and H=formulation T3, I and J=formulation T4. Muscle tissue (arrows), adipose tissue (ta), conjunctive tissue (tc), tissue disorganization (*), and empty spaces (ev). Magnification: 10× (A, C, E, G and I) and 25× (B, D, F, H and J)
See this image and copyright information in PMC

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