Elaboração, caracterização físico-química e microbiológica de hambúrgueres de carne de coelho (Oryctolagus cuniculus) enriquecidos com farinha de coco (Cocos nucifera L.)

Abstract

Rabbit meat consumption has gained prominence due to its high nutritional value, being a healthy option compared to other meats due to its good nutritional profile. Likewise, coconut flour, rich in fiber and fatty acids, also contributes to a balanced diet, being a functional ingredient in several food preparations. Thus, both rabbit meat and coconut flour can be incorporated into a healthy diet, offering distinct and complementary nutritional benefits. This study aimed to evaluate the impact of the addition of different concentrations of coconut flour on the physicochemical and microbiological properties of rabbit meat burgers. For this purpose, three types of burgers were formulated with 0%, 2% and 3% coconut flour and 3%, 1% and 0% starch, respectively, and submitted to physical-chemical analyses (moisture, ash, proteins, lipids and carbohydrates), color (CIELab), yield and cooking shrinkage, in addition to microbiological tests for Escherichia coli, coagulase-positive Staphylococci, Salmonella spp. and Mesophilic Aerobes. The results showed that the addition of coconut flour significantly reduced the lipid content in the enriched formulations (T2 and T3), while the ash content increased, evidencing the effect of coconut flour on the mineral content of the burgers. No significant differences were observed in the levels of moisture, carbohydrates and proteins between the samples. The color analysis indicated that the burgers with coconut flour had a more yellowish and less intense coloration compared to the raw rabbit meat. Regarding cooking yield, there were no significant differences between the samples, but shrinkage was lower in the formulation with 2% coconut flour (T2). Microbiological analyses confirmed that all samples complied with the required sanitary standards, ensuring product safety. It is concluded that the addition of coconut flour (up to 3%) to rabbit meat burgers is a promising alternative for the development of healthier foods, without compromising the technological and microbiological quality of the product.