Processamento e aceitação sensorial do hambúrguer de coelho (Orytolagus cunicullus)

Tavares, Rodrigo de Souza; Cruz, Adriano G.; Oliveira, Thiago Silva de; Braga, Aline Rosa; Reis, Fernanda Almeida dos; Hora, Iracema Maria Carvalho da; Teixeira, Rosângela da Costa; Ferreira, Edmir Fernandes

doi:10.1590/s0101-20612007000300031

Cited by 12 publications

(7 citation statements)

References 2 publications

(2 reference statements)

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“…Higher values than those obtained in this study were found by Tavares et al (2007), who assessed the purchase intention of rabbit hamburgers using a closed "yes" and "no" question and found a 92.26% of purchase intention among tasters. A similar test was performed by Hautrive et al (2008) with hamburgers prepared with ostrich meat, bovine meat, and both meats (mixed) also using a closed "yes" and "no" question on purchase intention of the hamburger tasters liked the most, obtaining 94% of approval from tasters.…”

Section: Discussioncontrasting

confidence: 86%

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Development and evaluation of iron-rich meatloaves containing pork liver for schoolchildren

et al. 2015

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Iron deficiency is a highly prevalent nutritional problem worldwide and it impacts on the cognitive development of children. Therefore, the aim of this research was to develop meatloaf with high iron content by using in their formulations pork liver. Meatloaves were prepared with additions of 9.98% and 13.31% (formulations A and B) of pork liver in order to meet 15% and 20% of the daily requirement of iron (10 mg/day) for children. Samples were evaluated regarding their physicochemical, microbiological and sensory characteristics. The results were subjected to Analysis of Variance (ANDVA) followed by Tukey test. Results of physicochemical analyses showed an increase in protein and mineral contents and a decrease in fat content. The iron and zinc contents were respectively 100.0% and 70.83% (formulation A) and 152.73% and 97.92% (formulation B) higher than that of the standard formulation. Regarding fat content, the reduction of 31.5% in formulation B makes it a light product. As for the microbiological aspect, all meatloaves were adequate for consumption. Regarding sensory analysis, all the attributes considered were not statistically different, but for purchase intention test formulation B was better accepted. Therefore, formulations A and B are good sources of iron and zinc.Keywords: mineral composition; sensory analyses; anemia control; school meals.Pratical Application: Development of meatloaves with addition of pork liver as a source o iron for the control of anemia.

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Section: Discussioncontrasting

confidence: 86%

“…When evaluating the acceptance of rabbit hamburgers, Tavares et al (2007) obtained mean values of 5.85 in a sevenpoint scale, which was considered an excellent acceptance by the authors. Furthermore, rabbit hamburgers were considered good by the tasters in terms of color (89.29%), flavor (78.57%), odor (81.55%), and texture (81.55%).…”

Section: Discussionmentioning

confidence: 86%

Development and evaluation of iron-rich meatloaves containing pork liver for schoolchildren

et al. 2015

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“…Siqueira et al (2001) observed averages of 2.1 to 2.6% for lipid levels in beef hamburgers using TSP and modified starch. Tavares et al (2007) observed an average of 3.59% for lipid level in rabbit meat hamburgers, which is close to the value observed in treatment 4.…”

Section: Discussionsupporting

confidence: 85%

“…Hautrive et al (2008) observed average protein levels of 19.74 and 76.26 (%) for moisture in ostrich meat hamburgers, values which are quite close to those observed in the present study. On the other hand, Tavares et al (2007) observed an average of 68.34% moisture in hamburger patties made from rabbit meat, a value which is lower than those observed in the four treatments.…”

Section: Hamburger Productioncontrasting

confidence: 63%

Processing, physicochemical, and sensory analyses of ostrich meat hamburger

et al. 2012

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The objective of this study was to assess the potential utilization of ostrich meat trimming in hamburger preparation, as well as its physicochemical and sensory characterization. Using ostrich meat trimmings from the legs and neck, four different formulations were prepared with varied amounts of bacon and textured soybean protein. Physical analysis of yield, shrinkage percentage, and water retention capacity and chemical analysis of proximate composition, cholesterol levels, and calories were performed. The formulations underwent sensory analysis by 52 potential ostrich meat consumers, who evaluated tenderness, juiciness, flavor, and purchase intent. The formulations containing textured soybean protein showed the highest yield, lowest shrinkage percentage, and highest water retention capacity. Lipid content varied from 0.58 to 4.99%; protein from 17.08 to 21.37%; ash from 3.00 to 3.62%; moisture from 73.87 to 76.27%; cholesterol from 22.54 to 32.11 mg.100 g-1; and calorie from 87.22 to 163.42 kcal.100 g-1. All formulations showed low cholesterol and calorie levels, even that containing 10% bacon and 3.5% textured soybean protein, which achieved the best scores and acceptance by the panelists.

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“…(TAVARES et al,2007). Contudo pela sua versatilidade de utilização de produtos pode ser considerado um mercado promissor e lucrativo.…”

Section: Introductionunclassified

A Percepção Dos Alunos Do Curso De Zootecnia Em Relação a Disciplina De Cunicultura

Silva¹,

Almeida²,

Fernandes³

et al. 2017

A Percepção Dos Alunos Do Curso De Zootecnia Em Relação a Disciplina De Cunicultura

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IntroduçãoO principal objetivo da disciplina cunicultura é compreender a importância sócio-econômica do sistema de produção, ter um conhecimento básico da criação desde manejo sanitário, manejo de animais lactantes, manejo na fase de cria, crescimento, terminação, reprodutores, matrizes, incluindo o manejo de pré e pós-parto. (IFPE s.d). No IFPE-campus Vitória de Santo Antão a matéria de cunicultura é ofertada de forma eletiva apenas para o curso de zootecnia, o que dificulta de certa forma a troca de conhecimento e experiência com os demais cursos oferecidos no Campus.A carência de informação e de profissionais na área, afeta todo o sistema de produção, principalmente para o criador que não conhece o potencial de sua criação.O desenvolvimento da cunicultura ainda é insipiente, seja pela desorganização do setor, pela baixa oferta de produtos, ou pela pouca difusão do hábito de consumo e das qualidades da carne. (TAVARES et al.,2007). Contudo pela sua versatilidade de utilização de produtos pode ser considerado um mercado promissor e lucrativo. Relato de ExperiênciaNo início da disciplina de cunicultura no segundo período (FEV/2017) do curso subsequente em zootecnia, percebeu-se uma grande carência de conhecimento da área, a maioria dos alunos nunca haviam experimentado a carne e alguns motivos relatados foram a falta de oportunidade, falta de curiosidade, e preconceito por se tratar de um animal utilizado como Pet, e parte dos alunos 1 Técnico em Zootecnia Subsequente, IFPE, roselaynesouza

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Processamento e aceitação sensorial do hambúrguer de coelho (Orytolagus cunicullus)

Cited by 12 publications

References 2 publications

Development and evaluation of iron-rich meatloaves containing pork liver for schoolchildren

Development and evaluation of iron-rich meatloaves containing pork liver for schoolchildren

Processing, physicochemical, and sensory analyses of ostrich meat hamburger

A Percepção Dos Alunos Do Curso De Zootecnia Em Relação a Disciplina De Cunicultura

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