Abstract: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 f… Show more
“…, 2012a, b, c, 2013aCurvelo-Santana et al, 2010a;Severo Jr. et al, 2007;Cuquel et al, 2012;Dias et al, 2012;Souza et al, 2012). This study was approved by the Ethics Committee for Research with humans CoEP -UNINOVE (Protocol 006189).…”
“…, 2012a, b, c, 2013aCurvelo-Santana et al, 2010a;Severo Jr. et al, 2007;Cuquel et al, 2012;Dias et al, 2012;Souza et al, 2012). This study was approved by the Ethics Committee for Research with humans CoEP -UNINOVE (Protocol 006189).…”
“…A utilização da carne de avestruz e proteína texturizada de soja (PTS) mostrou-se eficiente nas formulações de hambúrgueres, apresentando boa aceitação por potenciais consumidores, conforme demonstrado pelo alto nível de aceitação e pontuações acima da média para suculência, sabor e maciez. Assim todas as formulações deste estudo foram classificadas como hambúrgueres extra-magros, já que apresentaram baixos níveis de colesterol e calorias, até mesmo o hambúrguer feito com 10% de bacon (SOUZA et al, 2012).…”
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“…Today's consumers look for healthier and more practical meat products, preferably with no synthetic chemical additives but still with pleasant and attractive color and taste and it rests to the food technologists the challenge to develop new products to meet that demand (Guimarães et al, 2010;Ramos & Gomide, 2007;Sales et al, 2015;Varela & Fiszman, 2013). The gourmet burger has attracted great consumer interest as it is made with fresh and tasty ingredients and maintains the nutritional value and convenience in the preparation (Oliveira et al, 2013;Souza et al, 2012).…”
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