Análise físico-química e sensorial de hambúrguer elaborado com carne de avestruz

Abstract

O avestruz é uma ave, originária da África, considerada o animal mais produtivo que existe no mundo, devido à escala de produtos comercializáveis oriundos deste animal, como a carne, couro, plumas, gordura, ovos e filhotes.No atual mercado de carnes, é dada uma atenção à carne de avestruz como uma carne rica em ácidos graxos poliinsaturados e baixo índice de gordura saturada e sódio.Os consumidores estão se tornando cada vez mais conscientes a respeito da composição da gordura na dieta humana e o desenvolvimento de doenças cardiovasculares, pois hábitos relacionados ao estilo de vida e uma dieta rica em gorduras saturadas, colesterol e sal são fatores de risco para doenças cardiovasculares (HOFFMAN et al., 2005;LIMA et al., 2000).Diante dessa realidade, a carne de avestruz está sendo introduzida no mercado como uma alternativa saudável, quando comparada a outras carnes vermelhas, por ser considerada bastante semelhante à carne bovina (FALVELA, 2004). Atualmente, as tendências no processamento de carnes são na linha de produção de salsicha e hambúrguer e que permitem grande redução nos custos industriais (TERRA, 1998). O pH final elevado (6,2) da carne da avestruz faz com que essa carne seja ideal para produtos processados, como hambúrgueres, salsichas, lingüiças e presuntos (HOFFMAN; MELLETT, 2003).O hambúrguer é definido como um produto cárneo industrializado obtido da carne moída dos animais, adicionado ou não de tecido adiposo e ingredientes, moldado e submetido a processo tecnológico adequado, devendo a textura, cor, sabor e odor serem característicos (BRASIL, 2000). O hambúrguer se tornou um alimento popular pela praticidade que representa atualmente, pois possui nutrientes que alimentam e saciam a fome rapidamente, o que combina com o modo de vida que vem se instalando nos centros urbanos (ARISSETO, 2003).Sendo assim, neste trabalho objetivou-se elaborar um hambúrguer de carne de avestruz, buscando possibilitar o AbstractThe objective of this study was to prepare a hamburger with ostrich meat, making use of the ostrich meat cuts that are considered less noble such as those resulting form boning. This study also aimed at evaluating its acceptance among potential clients such meat and hamburger consumers as well as suggesting its industrialization as a new product. Three types of hamburgers were prepared with different percentage of ostrich and bovine meat. The samples were tested by 50 tasters without training, but who were hamburger consumers. The hamburger of formulation 2, composed by bovine meat (50%) and ostrich meat (50%), obtained better acceptance than the others. The contents of lipids and proteins of the hamburger samples met the values requiered by the legislation. Hence, it can be said that the ostrich meat hamburgers were well accepted by the testers. The mixed hamburger, which obtained the highest acceptance, could be an alternative product for the industrialization and commercialization because when mixed with bovine meat the cost of the ostrich hamburgers become affordable. Keywords: ostrich...

Processing, physicochemical, and sensory analyses of ostrich meat hamburger

“…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.…”

“…According to Sá (2004), juiciness depends on water retention capacity and fat level, which also provides better flavor and tenderness. The flavor score for treatment 4 is close to that observed by Hautrive et al (2008), who obtained a 7.24 average for the flavor of ostrich meat hamburgers.…”

“…The highest yield averages are close to those observed by Hautrive et al(2008), in ostrich meat hamburgers (77.5%). On the other hand, Hautrive et al(2008) observed 98.0% averages for water retention capacity, which were much higher than those found in the different studied treatments (Table 4).…”

“…On the other hand, Hautrive et al(2008) observed 98.0% averages for water retention capacity, which were much higher than those found in the different studied treatments (Table 4). Seabra et al (2002), studying meat burgers with added cassava starch, observed averages of 73.78% for WRC and 15.47% for cooking shrinkage, values which are quite close to those observed in treatments 2 and 4 (Table 4).…”

“…Even so, all treatments showed an average close to "certainly would buy". Hautrive et al (2008), comparing ostrich, beef, and mixed hamburgers, observed the highest averages for purchase intent for those made from ostrich meat.…”