Control pork burgers showed more reduction in diameter (p b 0.05) after cooking as compared to pork burger added with PFA.
These results were in concordance with the finding of Besbes et al. (2008) in low-fat beef burgers made with hazelnut pellicles or Sayas-Barberá et al. (2011) in pork burgers added
with chitosan.
The reduction in diameter is the result of the denaturation of meat proteins with the loss of water and fat.
The addition of PFA could contribute to the reduction of this phenomenon because of their water
and fat-holding capacities (13.00 g/g and 2.03 g/g, respectively).
As regards to thickness increase, the control pork burger showed again higher (p b 0.05) values, for this parameter than the pork burger added with PFA.
This behavior could be attributed to the binding and stabilizing properties of PFA, which restrict the distortion of the product during cooking.
The results obtained were in concordance with Turhan et al. (2005) in low-fat beef burgers incorporated with hazelnut pellicle.