Effect of Adding Alginate and Konjac Hydrocolloid Gels as Fat Replacements on the Physicochemical Properties of Low-Fat Burgers

Demand for low-fat meat products has risen due to increased consumer awareness of health and nutrition. Burgers, a popular meat product, need improvements in quality and sensory attributes while aiming to reduce fat content. Hydrocolloids like alginate and konjac have been explored as fat substitutes in low-fat burger formulations. This study investigates alginate and konjac hydrocolloids as fat replacers in low-fat burger formulation. This study aimed to evaluate the physicochemical, sensory, and final quality attributes of burgers with different concentrations of the gums. The findings showed no statistically significant difference in protein content or sensory evaluations of odor, color, and overall acceptability between samples on days 0 and 5 (p ≥ 0). By day 10, Sample 1, lacking alginate and konjac, showed the lowest scores in all criteria. The findings reveal a significant decline in sensory scores, including odor, color, and texture, over time. Samples with alginate and konjac showed improved moisture retention, reducing quality degradation risk. The sample without hydrocolloids showed the highest cooking loss, indicating that hydrocolloids help retain moisture and improve burger quality. The formulation includes 0. 5% alginate and 0. 5% konjac was deemed optimal due to its high sensory scores, superior moisture retention, and low cooking loss. This study highlights the importance of hydrocolloids in low-fat burger formulation, showing that they improve sensory and physicochemical qualities.