Nota Científica: Características físico-químicas e aceitação sensorial de hambúrguer de búfalo em comparação com hambúrguer bovino

Silva, Fernanda Luiza; Silva, Thaysa dos Santos; Vargas, Flávia Carolina; Franzolin, Raul; Trindade, Marco Antônio

doi:10.1590/1981-6723.2614

Cited by 4 publications

(5 citation statements)

References 8 publications

(4 reference statements)

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“…In this study, the pH values ranged from 5.48 to 5.85, among the treatments and freezing days. Similar values were found previously in sodiumreduced hamburger (pH 5.42 to 5.86) after its preparation (Carvalho et al, 2015), and in hamburgers from buffalo and sheep, presenting pH values between 5.5 and 5.9 (Silva, Silva, Vargas, Franzolin, & Trindade, 2014;Gouvêa et al, 2016).…”

Section: Phsupporting

confidence: 87%

“…Cooking losses ranged from 15.5 to 22.7% and were small compared to 26% for buffalo and beef hamburgers recorded by Silva et al (2014), and 30% for beef hamburgers with a NaCl reduction (Carvalho et al, 2018). Cooking denatures muscle proteins, which directly influences the structural characteristics of the meat and meat products (Tornberg, 2005), and also the distribution of water 31 .…”

Section: Cooking Loss and Texturementioning

confidence: 99%

“…The shear force ranged from 11.4 to 14.0 N. The texture of meat and meat derivatives is influenced by moisture, fat, and the presence of collagen. In addition, the shear force may vary, depending on the muscle used, preparation of the hamburger, ingredients, and animal species, with variations of 8 to 30 N recorded for bovine, buffalo, and sheep hamburgers (Carvalho et al, 2013a;Silva et al, 2014;Gouvêa et al, 2016).…”

Section: Cooking Loss and Texturementioning

confidence: 99%

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Sodium reduction by hyposodic salt on quality and chemical composition of hamburgers

et al. 2020

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This work evaluated the effect of NaCl reduction on the quality and sensorial attributes of hamburgers. Three treatments were tested: control (CON), 100% NaCl; reduction of 25% NaCl (T25), and one with 50% NaCl (T50). The pH, color, lipid oxidation, cooking losses, and texture were analyzed during 120 days of freezing storage. Chemical composition and sensory analyses were performed. The chemical composition was similar for all treatments. The pH value remained within acceptable limits throughout storage. The color, lipid oxidation, cooking losses, and texture were not influenced by the sodium replacement and freezing storage. Sensorial acceptability was also not influenced by sodium reduction. Thus, the results indicated that up to 50% replacement of NaCl by KCl could be carried out in hamburger production without altering the quality and sensorial acceptability.Thus, this study evaluated the effect of the partial substitution of NaCl by KCl, using a hyposodic salt and the inclusion of aromatic herbs and spices, on the chemical composition, pH, color, lipid oxidation, cooking losses, texture, and sensory evaluation of beef hamburgers. Material and methods Place, hamburger production and treatmentsThe experiment was undertaken in the Laboratory of Quality Analysis of Animal Products, Universidade Estadual de Maringá (UEM).The selected meat came from the rib section of the multifidus dorsi muscle and was acquired from an abattoir in Maringá, from bulls finished in a feedlot at the Iguatemi Experimental Farm of the Universidade Estadual de Maringá. Herbs, spices, and texturized soy protein were acquired on the local market.The beef was ground with an electric grinder (MCR10/NR12, G. Paniz Indústria de Equipamentos para Alimentação), and then manually mixed with the other ingredients (texturized soy protein, cold water, spices, and herbs), according to good manufacturing practices. The hamburgers were molded as 50 g unit -1 with a thickness of 1 cm. After processing, the samples were identified, packed in a vacuum, and stored at -4°C for further analysis.Three treatments were tested: control (CON) = 100% NaCl (common salt) with the addition of aromatic spices and herbs; T25 = reduction of 25% NaCl, substituted with 25% KCl (50 common salt and 50% hyposodic salt) with addition of spices and herbs; T50 = 50% NaCl reduction, replaced with 50% KCl (100% hyposodic salt) with the addition of spices and herbs. The hamburgers were formulated and prepared according to (Carvalho et al., 2015).Herbs and spices, such as garlic powder (Allium sativun), oregano (Oreganum vulgare), urucum (Bixa orellana), and chili (Capsicum baccatum), were used to flavor the product and, also, mask the possible bitter taste of KCl. The sodium was reduced by replacing common salt (1 g contained 390 mg sodium and 25 mcg iodine) with hyposodic salt, containing 267 mg potassium, 191 mg sodium, and 25 mcg iodine per gram.Hamburgers were produced with 88.67 ground beef, 4 texturized soy protein, 5 cold water, 0.20 garlic powder, 0.02 oregano powder, 0....

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Section: Phsupporting

confidence: 87%

Section: Cooking Loss and Texturementioning

confidence: 99%

Section: Cooking Loss and Texturementioning

confidence: 99%

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Sodium reduction by hyposodic salt on quality and chemical composition of hamburgers

et al. 2020

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“…A pecuária de corte de búfalos no Brasil vem crescendo discretamente, comparando dados estimativos do Instituto Brasileiro de Geografia e Estatística (IBGE) 2015, o rebanho efetivo de bubalino foi de 1,37 milhão, demonstrando um crescimento do rebanho foi de 3,5% comparativamente ao ano de 2014 (IBGE, 2015), não somente devido a boa adaptabilidade a diversas regiões, mas também pelas características de sua carne que podem vir atender cada vez mais as exigências de um mercado consumidor que busca por fontes de proteínas alternativas mais "magras", já que esta demonstrou ter um menor teor de gordura e colesterol (SILVA, SILVA, et al, 2014).…”

Section: Pecuária De Corte Bubalina No Brasilunclassified

“…Classificada como alimentos saudáveis, por suas propriedades proteicas e menor índice de perfil lipídico, a carne de búfalo apresenta características físicoquímicas e sensoriais semelhantes a carne bovina. Dentre as características físico químicas os parâmetros a serem considerados são teor de umidade, minerais, pH e perda por cocção e das características dos parâmetros sensoriais considerados são suculência, sabor, aroma, maciez, textura e cor (SILVA et al, 2014).…”

Section: Principais Características Da Espécieunclassified

Zootecnia sustentável: desde os primórdios até os dias atuais

Titto,

Brandi

2023

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Novos temas foram desenvolvidos por alunos das turmas 2022 e 2023 do curso de graduação em zootecnia da Faculdade de Zootecnia e Engenharia de Alimentos da Universidade de São Paulo, com revisões de literatura atuais que trazem uma visão de temáticas zootécnicas dos primórdios até hoje em dia e com enfoque na sustentabilidade. Nesta coletânea temos revisões das principais espécies de interesse zootécnico, com foco em produção e melhoramento genético, nutrição, bem-estar, tecnologia e biotecnologia, entre outras áreas.

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Effect of olive oil replacement on physicochemical, technological, and microbiological properties of buffalo burger modification

Moretto

Byruchko

Modesto

et al. 2020

J Food Process Preserv

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Nota Científica: Características físico-químicas e aceitação sensorial de hambúrguer de búfalo em comparação com hambúrguer bovino

Cited by 4 publications

References 8 publications

Sodium reduction by hyposodic salt on quality and chemical composition of hamburgers

Sodium reduction by hyposodic salt on quality and chemical composition of hamburgers

Zootecnia sustentável: desde os primórdios até os dias atuais

Effect of olive oil replacement on physicochemical, technological, and microbiological properties of buffalo burger modification

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