Mercês Ziane da Conceição das, Salvadori Natalia Maldaner, Evangelista Sabrina Melo, Cochlar Tatiana Barbieri, Rios Alessandro de Oliveira, Oliveira Viviani Ruffo de
Postgraduate Program in Food, Nutrition and Health, Federal University of Rio Grande do Sul (UFRGS), Porto Alegre 90610-264, RS, Brazil.
Institute of Food Science and Technology, Federal University of Rio Grande do Sul (UFRGS), Porto Alegre 91509-900, RS, Brazil.
Foods. 2024 Nov 28;13(23):3855. doi: 10.3390/foods13233855.
Burgers have become a staple of global cuisine and can have several different versions and combinations. For example, hybrid burgers have a percentage of animal protein in their formulation, while plant-based burgers contain 100% plant-based proteins. Therefore, the aim of this study was to investigate the emerging trends and challenges in the formulation of hybrid and plant-based burgers, with an emphasis on new ingredients and the evaluation of their physical, chemical, and sensory properties. An integrative literature review on alternative burgers to meat ones was carried out, focusing on hybrid products (meat + plant-based) and fully plant-based burgers. The studies analyzed show that plant-based and hybrid burgers can be developed with different protein sources, such as soybeans, white beans, textured peas, pseudocereals, and cashew nuts, with good nutritional and sensory characteristics. While hybrid burgers combine meat and plant-based proteins to reduce saturated fats, plant-based burgers show equal promise, with a high protein and fiber content, a lower fat content, and good sensory acceptance. However, despite the market potential of these products, there are challenges to be overcome, among which are their texture and flavor, which are essential characteristics of animal-meat burgers. Another point to take into account is the diversity of preferences among consumers with different beliefs or eating styles: vegans, for example, do not prefer a product that is very similar to meat, unlike flexitarians, who seek products which are similar to animal meat in all attributes.
汉堡已成为全球美食的主食，有多种不同的版本和组合。例如，混合汉堡在其配方中含有一定比例的动物蛋白，而植物基汉堡则含有100%的植物蛋白。因此，本研究的目的是调查混合汉堡和植物基汉堡配方中的新兴趋势和挑战，重点是新成分及其物理、化学和感官特性的评估。对肉类替代汉堡进行了综合文献综述，重点关注混合产品（肉类+植物基）和全植物基汉堡。分析的研究表明，植物基和混合汉堡可以用不同的蛋白质来源开发，如大豆、白豆、组织化豌豆、伪谷物和腰果，具有良好的营养和感官特性。混合汉堡将肉类和植物基蛋白结合起来以减少饱和脂肪，而植物基汉堡也有同样的前景，其蛋白质和纤维含量高，脂肪含量低，感官接受度良好。然而，尽管这些产品具有市场潜力，但仍有一些挑战需要克服，其中包括它们的质地和风味，而这些是动物肉汉堡的基本特征。另一个需要考虑的点是不同信仰或饮食方式的消费者之间偏好的多样性：例如，纯素食者不喜欢与肉类非常相似的产品，而弹性素食者则寻求在所有属性上都与动物肉相似的产品。
