Potential of the cocoa shell to improve the quality properties of a burger-like meat product

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.