Development of a hamburger-type product derived from bovine liver

• Autor(a) principal: ROCHA,Cibele Maria de Araújo
• Data de Publicação: 2019
• Outros Autores: MACHADO,Erilane de Castro Lima, MACHADO,Eduardo Henrique Leite, FERREIRA,Silvio Assis de Oliveira, ANDRADE,Samara Alvachian Cardoso
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Food Science and Technology (Campinas)
• Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000100158
• topic: hamburger-type product; sensory analysis; fat substitutes

Abstract Changes in eating habits generated a demand for processed foods. The use of bovine liver in processed foods provides nutritional enrichment; the use of oatmeal promotes moisture and fat substitution. This study evaluated hamburger-type products derived from bovine liver. Three formulations were prepared using bovine liver and containing 0%, 5%, and 10% oatmeal. The products were evaluated for moisture, protein, carbohydrates, lipids, and ash contents and presence of thermotolerant coliforms, coagulase positive staphylococci, Salmonella sp., Bacillus cereus, and Clostridium sulfite reducers. Yield percentage, sensory acceptance, and purchase intent were evaluated through child and adult sensory panels. The products with oatmeal presented lower lipid content and higher carbohydrate content than products without oatmeal. The microbiological analysis showed products with counts < 10 CFU/g for thermo-tolerant coliforms and coagulase positive staphylococci, and absence of Salmonella sp., Bacillus cereus, and Clostridium sulfite reducers. The child sensory panel classified the products using hedonic terms; this group demonstrated interest in consuming the products. The adult sensory panel classified the 5% oatmeal product with the best acceptability indexes. This group demonstrated satisfactory purchase intent. It is concluded that the use of bovine liver as a raw material for the production of hamburger-type products is feasible.