Physicochemical and technological properties of beef burger as influenced by the addition of pea fibre

Summary This study aimed to evaluate the physicochemical characteristics and sensory attributes of beef burgers with the addition of pea fibre as a partial substitute of meat or fat. Three formulations were prepared: control (CON) – similar to the commercial formulation; fibre/less meat (FLM)—5% meat reduction and addition of 1% pea fibre; fibre/less fat (FLF)—7% fat reduction and addition of 1% pea fibre. Non‐significant differences were obtained for pH, colour parameters (L* and b*), texture profile, cooking loss and size reduction among formulations. Moreover, sensory analysis with consumers of beef burgers did not indicate differences among the formulations for all the analysed attributes. Therefore, pea fibre is a promising partial replacer for meat and fat in beef burgers due to the preservation of technological parameters and sensory acceptance. The partial replacement of meat or fat by pea fibre (more water) in burger did not affect most of the technological parameters and did not alter sensory acceptance of beef burgers. The use of pea fibre in the elaboration of beef burgers could be a good alternative for the elaboration of beef burgers and could generate meat products with high acceptability and reduced cost.