Development, Characterization, and Stability of Burgers With Partial or Total Replacement of Beef by Vegetable...

This study evaluated the partial or total replacement of beef (0%, 25%, 50%, 75%, and 100%) with plant-based ingredients (risotto rice, textured soy protein, and cassava starch) in burgers, combined with the incorporation of freeze-dried açaí pulp as an antioxidant and natural colorant, and sesame oil as a substitute for beef fat. The effects of these substitutions on physicochemical, chemical, and physical properties, as well as the stability during 120 days of frozen storage, were investigated. Increased levels of meat replacement reduced protein content but improved technological performance, with less cooking loss and shrinkage and higher yield. The 50% replacement formulation showed no significant differences (p ≥ 0.05) from the 100% beef control in morphology, hardness, gumminess, and chewiness attributes. Higher replacement levels (75% and 100%) further increased yield but also led to greater structural changes. Freeze-dried açaí pulp contributed to a reddish-purple color. It maintained pH during storage, although conclusions regarding antioxidant performance should be interpreted cautiously due to possible interference in thiobarbituric acid reactive substances (TBARS) measurements. Sesame oil decreased saturated fatty acids and increased polyunsaturated fatty acids but also increased susceptibility to lipid oxidation. Overall, partial meat replacement, particularly at 50%, demonstrated technological feasibility under the studied conditions; however, nutritional trade-offs and methodological limitations should be considered when interpreting the results and their applicability. PRACTICAL APPLICATIONS: This study presents a manufacturing approach for hybrid and plant-based burgers, using freeze-dried açaí pulp as an antioxidant and natural colorant and sesame oil as a beef fat substitute. Partial meat substitution (especially up to 50%) improved the technological, morphological, and textural attributes of the formulations. These results can assist food manufacturers in developing products with enhanced nutritional characteristics, using simple, quick processing methods, and incorporating regional raw materials.