Effect of microcrystalline cellulose as a fat replacer on physicochemical, textural and sensory properties of low fat hamburger

In this research، duo to increasing importance of producing low fat meat products such as hamburger and in order to developing new and safe product with low fat and cholesterol content and high fiber، effect of different levels of microcrystalline cellulose as a fat replacer on physicochemical، textural and sensory properties of low fat hamburgers were compared with high fat control samples. Control with 12% fat and 0% MCC، and low fat hamburgers with %6 fat and %1، %1. 25 and %1. 5 MC‍C were produced. Results showed that it is possible to reduce the fat content of the hamburger samples up to 50 percent without significant effects on protein، carbohydrate، salt and ash. There was a direct correlation between MCC level and moisture content of samples but MCC content didn’t show any significant effects on the loss of the weight of samples after cooking. Sensory analysis were highly favorable and all samples gained acceptable score. Findings of all textural parameters revealed that low fat samples with %1 MCC، were more similar to control than others and could imitate textural properties of high fat products.