Hybrid Meat Products: Incorporation of White Bean Flour in Lean Pork Burgers

The effect of partial lean pork-meat replacement by white Phaseolus vulgaris L. flour in hybrid burgers was studied. A multivariate regression model used to test different bean levels (BF: 8–15 g/100 g) and water/bean ratios (W/BF: 1.2, 1.6, 1.8 g/g). Process yield, texture profile analysis, color parameters, thermal transitions, microstructure the systems were analyzed. Respond Surface Methodology response behaviors optimization. Burgers with BF showed yields higher than 88%. Hardness cohesiveness decreased as level increased, a more noticeable when W/BF ratio became larger. Regarding color, burgers, L* obtained. desirability optimization predicted an optimum formulation consisting 15 g BF/100 1.36 g/g similar attributes commercial pork burger. analysis increase enthalpy associated myosin denaturation interactions between meat proteins led temperatures for starch gelatinization protein denaturation. presented stable coarse gel matrix derived from coagulated combined components. mathematical procedure adequately burger quality attributes.