Efeito da adição de fibra de aveia sobre as propriedades físico-químicas de hambúrguer cozido e congelado com redução de gordura e sal

Abstract

Este é um artigo publicado em acesso aberto (Open Access) sob a licença Creative Commons Attribution, que permite uso, distribuição e reprodução em qualquer meio, sem restrições desde que o trabalho original seja corretamente citado. Efeito da adição de fibra de aveia sobre as propriedades físico-químicas dehambúrguer cozido e congelado com redução de gordura e sal Effect of the addition of oat fiber on the physicochemical properties of cooked frozen hamburger with reduced fat and salt ResumoNovos produtos cárneos de fácil preparo e com apelo de mais saudáveis têm sido desenvolvidos para satisfazer consumidores que buscam por praticidade aliada à redução nos teores de gordura e sal. Novos ingredientes são testados para causar menos impacto na textura, no rendimento e em outras propriedades físico-químicas destes produtos. O presente estudo teve como objetivo avaliar a adição de fibra de aveia sobre as propriedades físico-químicas de hambúrgueres cozidos e congelados de carne bovina e carne mecanicamente separada de frango, com redução de gordura e sal. Foram determinados a composição centesimal dos hambúrgueres, perfil de textura, rendimento, encolhimento, rendimento após o aquecimento por micro-ondas, além da determinação da cor objetiva durante estocagem sob congelamento. A adição de 6% de fibra de aveia em hambúrguer de carne bovina e carne mecanicamente separada de frango com redução da adição de gordura e de sal aumentou o rendimento, diminuiu a perda de peso durante o aquecimento por micro-ondas e melhorou a estabilidade da cor durante a estocagem sob congelamento por 60 dias. Tanto os hambúrgueres com adição de 3% como de 6% de fibra de aveia tiveram valores para dureza, mastigabilidade e coesividade similares ao controle, com adição de gordura e sem redução de sal. Houve redução de 35% no teor de gordura para os tratamentos com adição de fibra de aveia, em relação ao controle, com adição de gordura e sem redução de sal. A fibra de aveia pode ser considerada um ingrediente promissor para auxiliar formulações de produtos cárneos com redução de sal e gordura. Palavras-chave:Rendimento; Encolhimento; Perda de peso por micro-ondas; Dureza. SummaryNew, healthier and easy to prepare meat products have been developed in order to satisfy consumers looking for convenience together with reduced fat and salt contents. New ingredients are tested to cause less impact on the texture, yield and other physicochemical properties of these products. This study aimed to evaluate the addition of oat fiber on the physicochemical properties of cooked and frozen hamburgers made from beef and mechanically deboned chicken meat with reduced fat and salt contents. The analyses carried out were the proximate composition, texture profile, yield, shrinkage and yield after heating in a microwave oven, besides the determination of instrumental colour during storage. The addition of 6% oat fibre to the hamburgers made from beef and mechanically deboned chicken meat with reduced fat and salt contents, increased the yield, decreased the wei...

Technological and sensory characteristics of hamburgers added with chia seed as fat replacer

“…The chia seeds addition did not alter (P>0.05) both L * , b * and C * , but grilling process increased (P<0.05) CIE L * and CIE b * values. A similar result was also reported by TREVISAN et al, (2016) who observed that CIE b * values have increased in grilled chicken burgers when oat fiber was added.…”

“…They also supposed that varied results could be due to that obtained on textural properties of meat products depending on amount and type of fiber added. This approach can be confirmed with the study of TREVISAN et al, (2016), who observed that both the hamburgers with 3% and 6% of added oat fiber showed values for hardness, cohesiveness and chewiness similar to those of the control. Table 3 shows the color characteristics of raw and grilled chicken burgers prepared with different levels of chia seeds.…”

“…Thus, higher amount added chia seeds higher fiber content and lower fat results (MOHD ALI et al, 2012;MARINELI et al, 2014). TREVISAN et al, (2016) observed reduction of 35% in the fat content for the treatments with 3% and 6% of added oat fiber as compared to the control. By the Brazilian law, this treatment could be labeled as "reduced fat" or "light" burger, since it provides more than 25% fat reduction when compared to the traditional product (ANVISA, 2003).…”

Low-fat Brazilian cooked sausage-Paio – with added oat fiber and inulin as a fat substitute: effect on the technological properties and sensory acceptance

“…Traditional meat products have a high fat content, and from the nutritional point of view, a reduction in fat content aims to help consumers reduce the intake of large amounts of saturated fatty acids and cholesterol from animal fat. This excessive consumption is associated with the possible development of cardiovascular disease and other types of chronic diseases (Del Nobile et al, 2009;Trevisan et al, 2016). On Brazil, according to data from the Health Ministry, obesity has increased by 60% in the last ten years, contributing to high rates of chronic diseases like diabetes and hypertension (Brazil, 2017).…”

Textured soy protein, collagen and maltodextrin as extenders to improve the physicochemical and sensory properties of beef burger

“…During the manufacture of meat products, some ingredients are used to provide variety and improve cooking properties (Trevisan et al, 2016;Telis & Nicoleti, 2009;Tekin et al, 2010) and sensory characteristics, increase stability and reduce production costs (Akwetey & Knipe, 2012;López-Vargas et al, 2014;Ramadhan et al, 2011). The heat treatment during product preparation provides physical, chemical and structural changes to its components by the effect of heat (Borba et al, 2013) and can change the quality and yield due to the composition of product.…”