DEVELOPMENT OF HAMBURGER USING ADULT SHEEP MEAT AND OAT FLOUR

• Autor(a) principal: dos Santos Júnior, Luís Carlos Oliveira
• Data de Publicação: 2009
• Outros Autores: Rizzatti, Rosiane, Brungera, André, Schiavini, Taiza Jucela, de Campos, Elia Fernanda Morais, Scalco Neto, João Francisco, Rodrigues, Laura Beatriz, Dickel, Elci Lotar, Santos, Luciana Ruschel dos
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Ciência animal brasileira (Online)
• Texto Completo: https://revistas.ufg.br/vet/article/view/3794
• topic: Food technology; Tecnologia de Alimentos

The purpose of the present study was to produce a hamburger using adult sheep meat – which is not usually well accepted for in natura consumption – and oat flour. Centesimal composition, pH, water activity, color, fatty acid content, water retention capacity and cooking loss (of both adult sheep meat and the burger patty) were assessed. Carbohydrates, total calorie content and sensory characteristics of the formulated products were also considered. Adult sheep meat contained 19% of protein, 5.4% of lipids, 1.18% of ashes and 76% of humidity. The meat from adult sheep and that from young animals differed remarkably in terms of lipid content. All other parameters complied with current meat regulations, although the addition of oats and/or pork to the burgers modified the ash and humidity contents. The sensory evaluation revealed that the sample containing 50% of adult sheep meat, 46% of pork and 4% of oats – which represents the maximum content allowed by law for non-meat sources of protein – enjoyed more widespread acceptance. The hamburgers made of adult sheep meat and oat flour were well accepted by the sensory panel and conform to current regulations, being therefore suitable for the manufacture of meat derivatives.Key words: Centesimal composition, dietary fiber, sensorial analysis.