Potential of the cocoa shell to improve the quality properties of a burger‐like meat product
Johannes Delgado‐Ospina, Raquel Lucas‐González, Manuel Viuda‐Martos, Juana Fernández‐López, José Ángel Pérez‐Álvarez, Maria Martuscelli, Clemencia Chaves‐López
Abstract
Cocoa shell powder (CSP) has a high nutritional value due to their fiber content and bio-compounds, including polyphenols with high antioxidant activity. In this study, CSP (0%, 1.5%, and 3.0%) was incorporated into a meat burger and its effect on the properties of the raw and cooked hamburger was evaluated. The CSP significantly increased the cooked hamburger’s fiber (0.13% to 0.93%–1.78%) and lipids (10.74% to 13.34%–13.42%) content; increased the hardness but with a better chewiness; a lower decrease in weight and volume loss was evidenced during cooking. CSP did not affect the shelf life of the raw burger compared with the control (8 days at 4°C). Neither did it affect the sensory traits of cooked burgers (5 days at 4°C). A slight reduction in Pseudomonas (0.4 Log CFU g-1) was observed with a CPS increase (p < 0.05). In conclusion, CPS is a potential new ingredient for healthy meat burgers. Novelty Impact Statement Incorporating an agro-industrial by-product such as cocoa shells in the formulation of hamburgers represents the possibility of fortifying with dietary fiber, polyphenols, and lipids (PUFA) found naturally in the cocoa shell. The process performed improves cooking properties and sensory properties without affecting shelf life. In addition, this technology can be incorporated into other processed meat products.