Elaboração de hambúrguer de galinha poedeira adicionado de farelo de aveia como substituto de gordura

Abstract

Modern societies are increasingly concerned about the impact of food processing on the environment. The poultry industry has faced problems with the marketing of laying hens due to their lower sensory quality compared to chicken meat, generating environmental pollution and disposal costs. The objective of this study was to prepare hamburger from chicken meat enriched with oat bran. Three formulations were prepared, T1 with 5% of its weight added of oat bran and 5% of fat, T2 with addition of 10% of bran and T3 with addition of 10% of fat. The burgers were evaluated for physical-chemical, physical and sensory aspects. Only the results regarding the lipid content presented significant differences for p <0.5, the hamburger elaborated with the T3 treatment, presented the highest percentage of lipids (8.14 g / 100 g). Aa and pH were statistically the same for all formulations. The treatments did not differ in relation to the evaluated color parameters, and after being baked they presented darker coloration than the raw samples. For the texture analysis, the T3 treatment obtained a lower yield (71.18%) compared to the other treatments T1 (83.98%) and T2 (84.63%). T1 treatment presented the best results in sensory evaluation and purchase intention (4.49), indicating the possibility of insertion of the product in the market.