Utilization of a hydrogel made from mixed pectin/fish bone powder as a fat replacer in beef patty

Beef patty is avoided by patients with chronic diseases and health-conscious consumers due to high levels of beef fat. Reducing fat in patty without sacrificing overall organoleptic qualities is difficult. However, this challenge could be overcome by using a suitable fat replacer (FR). A hydrogel of pectin induced by calcium ion was selected as an FR in beef patty. This hydrogel was prepared by inducing the gelation of the mixed pectin (pineapple peel and commercial one) by available calcium from fish bone powder. The amount of fat in the beef patty was substituted by FR at 0, 25, 50, 75, and 100%. At levels >75% of fat substitution resulted in color changes. Reduced fat and increased total mineral contents were found with greater FR levels. The maximal fat reduction was 56% of that when 100% FR was used. The total mineral was increased to 1.72 folds, while that of calcium contents was 2.07 folds. After storage at 4 °C for 7 days, total microbial count was significantly reduced upon substitution of fat with FR at 25%. The oxidative products from lipid, assessed by TBARS, were also found in the similar trend. Although increasing FR > 25% reduced further TBARS, overall acceptance was reduced significantly due to changes in taste (based on the sensory evaluation). Therefore, substituting fat with FR (25%) could be possible for producing reduced fat, while improving the nutritional quality.