Elaboração de hambúrguer bovino adicionado de farelo do urucum (bixa orellana l.).

Abstract

In recent years, the search for easy-to-prepare food coupled with lack of time and lifestyle of urban centers has increased consumption of industrialized products. However, these consumers demand products with optimal nutritional quality. The present study aimed at the elaboration of bovine burger added with annatto meal as a way to add greater value to the meat product. Different formulations of hamburger were prepared by varying the proportions of annatto meal in substitution of animal fat: Control F1 (0% of annatto meal and 10% fat), F2 (2% of annatto meal and 8% of fat), F3 (5% of annatto meal and 5% fat), F4 (8% of annatto meal and 2% fat) and F5 (10% of annatto meal and 0% fat). The physical and physical-chemical analyzes were: moisture, pH, water activity, cooking yield, reduction of diameter. Moreover, texture profile analysis (TPA) was performed in order to evaluate hardness, cohesiveness, elasticity and chewing. Among the analyzed physical and physical-chemical parameters only the moisture content did not present differences in the formulations. All formulations showed significant differences in analyzed TPA parameters. In the present study, it was possible to confirm the potential usage of annatto meal in place of fat in the preparation of hamburger formulations.