Volume 4, Issue 1, January 2015, Page: 14-18
Elaboration and Evaluation of Produced Hamburger with Meat of Old Sheep and Pig with Added of Chia Seed (Salvia hispanica)
Jarbas Machado de Melo, Food Technology, Instituto Federal Farroupilha, Campus Santo Augusto, Santo Augusto, RS, Brazil
Rafaela Nery de Melo, Food Technology, Instituto Federal Farroupilha, Campus Santo Augusto, Santo Augusto, RS, Brazil
Sirineu José Sicheski, Food Technology, Instituto Federal Farroupilha, Campus Santo Augusto, Santo Augusto, RS, Brazil
Bruna Isabela Daniel, Department of Health Science, URI – Erechim, RS, Brazil
Andressa Perissinotto, Department of Health Science, URI – Erechim, RS, Brazil
Marcelo Urban Janeczko, Department of Food Engineering, URI – Erechim, RS, Brazil
Maiki Roberto Detofol, Department of Chemistry, URI – Erechim, RS, Brazil
Mónica Beatriz Alvarado Soares, Department of Food Engineering, URI – Erechim, RS, Brazil
Rogerio Luis Cansian, Department of Food Engineering, URI – Erechim, RS, Brazil
Received: Dec. 3, 2014;       Accepted: Dec. 18, 2014;       Published: Dec. 23, 2014
DOI: 10.11648/j.ijnfs.20150401.13      View  2712      Downloads  190
Abstract
The objective of this study was to develop some hamburger meat product aimed at harnessing meat of old sheep, of little acceptance in nature, with pork and chia seed. The better acceptance formulation was used to prepare three formulations the relationship being of sheep/pork of 50/50 (w/w) and chia seed concentrations of 0%, 2% and 4%. The results showed significant difference (p ˂ 0.05) acceptability among FA formulations (without chia seed) and FC (4% chia seed) at 120 days and between FC formulation at 90 and 120 days. The chemical composition was significantly affected by the addition of chia seed. The cooking weight loss was ranging from 11.6% (FC) to 19.29% (FA). In the evaluation of TBARS and IP it was verified interference in the formulations by the addition of chia seed. The use of chia seed these burgers can be recommended up to 4%.
Keywords
Burger, Sheep Meat, Chia Seed, Sensory Analysis
To cite this article
Jarbas Machado de Melo, Rafaela Nery de Melo, Sirineu José Sicheski, Bruna Isabela Daniel, Andressa Perissinotto, Marcelo Urban Janeczko, Maiki Roberto Detofol, Mónica Beatriz Alvarado Soares, Rogerio Luis Cansian, Elaboration and Evaluation of Produced Hamburger with Meat of Old Sheep and Pig with Added of Chia Seed (Salvia hispanica), International Journal of Nutrition and Food Sciences. Vol. 4, No. 1, 2015, pp. 14-18. doi: 10.11648/j.ijnfs.20150401.13
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