Effect of Incorporating Jackfruit Fibers in Hamburger Meat

Objective: To evaluate the physicochemical, textural, and sensory quality of hamburgers infused with jackfruit peel and seed fiber. Theoretical Framework: Hamburgers are a product in high demand worldwide, where meat is the primary raw material. However, today, population segments are seeking lower-fat, healthier, and more nutritious foods. Studies show that jackfruit fiber or flour is considered viable in the formulation of meat products. Method: Jackfruits from Xicotepec de Juárez, Puebla, were used. The physicochemical, textural, and sensory quality of hamburgers infused with jackfruit peel and seed fiber was evaluated. Parameters such as pH, aw, color, weight loss, shrinkage, TPA, and proximate analyses for moisture, protein, fat, ash, and fiber were measured. Results and Discussion: The addition of fiber reduced pH and aw, which could promote microbial stability and extend the shelf life of the burgers. No significant differences were found in shrinkage during cooking. The peel fiber treatment had a higher fat content than the control sample, while the control sample had the highest protein content. Sensorially, the control sample was the most valued, followed by the peel and seed samples, due to better flavor and texture perception. Research Implications: Jackfruit peel represents more than 50% of the fruit's weight, and the amount of environmental waste generated is high. Therefore, its use can prevent environmental pollution and contribute to the sustainable development of producing regions, as well as offer a healthier meat product for the consumer. Originality/Value: The study contributes to the use of jackfruit peel as a potential source of fiber to enrich meat products.