Elaboração de hambúrguer de frango com aveia (Avena sativa L.) incorporada

Abstract

Consumers looking for a healthy diet demand products with better quality from the market. quality and regular supply. Due to this need, we sought to develop a meat product added fiber, specifically chicken burgers with oatmeal (Avena sativa L). Three formulations of chicken burgers were prepared (HF1: 0.0% flour oat), (HF2: 10% oat flour) and (HF3: 20% oat flour) adapted from the formulation traditional hamburger (beef burger - HCV). The production of hamburgers essentially consisted of grinding and grinding the meat, adding ingredients/condiments and pressing. The chicken burgers were packed in styrofoam plates and stored under refrigeration (8°C). Microbiological analyzes of Mesophilic Aerobic Bacteria were carried out (BAM), fecal coliforms (CF), E. coli and Salmonella spp. Sensory analysis, consisted of evaluating attributes (color, flavor, aroma and texture) through the hedonic scale, acceptance index and buy intention. Weight loss due to cooking of the final product was also assessed. A microbiological analysis revealed CFU/g of BAM (HF1: 1.1×10 4 ; HF2: 13.5×10 3 , HF3: 15.5×10 3 ); in MPN/g CF (HF1: 5.1; HF2: 3.6 and HF3: 3) and absence of E. coli and Salmonella spp. You Chicken burgers with oatmeal incorporated an acceptability index above 60% for all attributes and more than 50% of tasters stated that they certainly would buy. The incorporation of oat flour influenced the PPC%, presenting a the following values: HF1 (26.63 ± 3.03), HF2 (22.87 ± 2.59) and HF3 (20.23 ± 3.06). The production of chicken burger with oatmeal incorporation is a smart and promising for the food industry, as it can improve the characteristics traditional hamburger nutritionals; The chicken burger with incorporated oats produced is within the microbiological standards established by current legislation in Mozambique in regarding Mesophilic Aerobic Bacteria, Fecal Coliforms, Escherichia coli and Salmonella spp.; The chicken burger made with the addition of oat flour is well accepted and has a high acceptability index (60%), in addition to excellent purchase intention; The addition of oatmeal in chicken burger reduces weight loss after cooking