Izvorni znanstveni članak
https://doi.org/10.31727/m.28.2.1
Comparative analysis of the physical and sensory properties of commercial plant-based and meat burgers
Ivica Kos
orcid.org/0000-0002-2126-2566
; Sveučilište u Zagrebu Agronomski fakultet, Zagreb, Hrvatska
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Veronika Mihovilić
; Sveučilište u Zagrebu Agronomski fakultet, Zagreb, Hrvatska
Pavao Jančić
; Sveučilište u Zagrebu Agronomski fakultet, Zagreb, Hrvatska
Jakov Car Predojević
; Sveučilište u Zagrebu Agronomski fakultet, Zagreb, Hrvatska
Iva Dolenčić Špehar
orcid.org/0000-0002-8036-583X
; Sveučilište u Zagrebu Agronomski fakultet, Zagreb, Hrvatska
Mateja Pećina
orcid.org/0000-0002-6531-1657
; Sveučilište u Zagrebu Agronomski fakultet, Zagreb, Hrvatska
Nataša Hulak
orcid.org/0000-0001-8440-128X
; Sveučilište u Zagrebu Agronomski fakultet, Zagreb, Hrvatska
Goran Kiš
orcid.org/0000-0001-5781-0264
; Sveučilište u Zagrebu Agronomski fakultet, Zagreb, Hrvatska
Milna Tudor Kalit
orcid.org/0000-0001-8162-8390
; Sveučilište u Zagrebu Agronomski fakultet, Zagreb, Hrvatska
Dalibor Bedeković
orcid.org/0000-0002-7418-3968
; Sveučilište u Zagrebu Agronomski fakultet, Zagreb, Hrvatska
Ivan Vnučec
orcid.org/0000-0002-5190-3045
; Sveučilište u Zagrebu Agronomski fakultet, Zagreb, Hrvatska
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* Dopisni autor.
Sažetak
The aim of the study was to compare the declared nutritional composition, physical properties after thermal processing, and sensory profile of three meat and three plant-based burgers available on the Croatian market. Nutritional data were presented according to the manufacturer’s declaration. The energy value of the samples ranged from 196 to 320 kcal/100 g, while the salt content varied from 0.47 to 2.1 g/100 g. Meat burgers contained a higher proportion of saturated fatty acids (4.4-10.3 g/100 g), and plant-based burgers contained more carbohydrates (4.2-6.9 g/100 g). During thermal processing, a more pronounced decrease in surface area in meat burgers (up to 25.3%) and thickness (up to 19.5%) was determined compared with plant-based burgers (11.7-14.6% surface area; 4.1-7.7% thickness) (p < 0.05). Cooking loss averaged 22.63% in meat burgers and 24.32% in plant-based burgers, with differences among individual samples within the groups also being significant (p < 0.05). One meat sample was particularly notable with only 7.3% weight loss, which significantly differed from the others (p < 0.05). The share of released fluid in the weight loss ranged from 9.62% to 50.16%, with statistically significant differences between and within the burger groups (p < 0.05). Sensory analysis using the quantitative descriptive method determined significant differences between burger groups in hardness, elasticity, cohesiveness, intensity of meat and plant flavour, and fatty impression (p < 0.05). Meat burgers were characterised by higher hardness values and meat flavour, while plant-based products had a more pronounced plant flavour and a softer structure (p < 0.05). Within plant-based burgers, particularly high variability was recorded in graininess, juiciness, and burnt notes (p < 0.05), while differences in juiciness and saltiness also existed among meat samples (p < 0.05). Within both burger groups, differences among individual products were observed, indicating heterogeneity of commercial formulations. The obtained results indicate that meat and plant-based burgers differ in key physical and sensory properties, with part of the variability arising from differences among individual products.
Ključne riječi
burgers; plant-based alternatives; nutritional composition; thermal processing; sensory analysis
Hrčak ID:
346633
URI
Datum izdavanja:
24.3.2026.
hrvatski njemački španjolski talijanski
Posjeta: 73 *