The Effect of Adding Black Chokeberry Pomace on the Physicochemical, Organoleptic, and Microbiological Quality Attributes of Beef Burgers

Introduction: Managing waste products generated in the food industry is a pertinent topic in food science, driven by the pursuit of an ideal model of sustainable production and consumption.

This study aimed to assess the effect of adding shredded black chokeberry (Aronia melanocarpa) pomace in amounts of 0.0%, 0.5%, 1.0%, 2.0%, and 3.0% on the quality of beef burgers subjected to heat treatment and stored in vacuum packaging at refrigeration (+4°C) for 14 days.

Methods: On the day of production, the heat loss, "shrinkage", and the content of basic chemical components were determined in the burgers. During the storage of the burgers, pH, shear force, and colour parameters L*, a*, and b* were measured; an organoleptic assessment was conducted, and an evaluation of microbiological quality was performed.

Results: It was found that using chokeberry pomace as an ingredient in beef burgers does not cause technological difficulties, but it does affect the quality of the product. With the increase in pomace addition, a significant (p < 0.05) rise in heat losses, greater shrinkage, and an increased fat content were observed. The addition of pomace also resulted in a gradual decrease in the shear force of the burgers. Compared to the control product, burgers with chokeberry pomace were characterised by a significantly (p < 0.05) darker colour, less redness, and less yellowness. In the organoleptic evaluation of all attributes, burgers produced with a lower addition of chokeberry pomace, i.e. 0.5% and 1.0%, received scores similar to the control product. The addition of chokeberry pomace did not cause a deterioration in the microbiological quality of the beef burgers.

Conclusions: The amount of chokeberry pomace added to the beef can reach 1.0% without negatively affecting the quality of the product.