Propriedades tecnológicas e aceitação sensorial de hambúrguer de carne bovina adicionado de farelo de arroz desengordurado

Abstract

The nutritional composition of defatted rice bran (DRB), microbiological quality and daily production of 150 tons of this product by a company which beneficiates rice in Western Rio Grande do Sul state has motivated the present study, which aimed to investigate technological properties and sensory acceptance of a new meat product, the beef burger added DRB. From the manufacturing of a basic meat mixture of the product, it has been made: a) beef hamburger containing 12% hydrated DRB (T1) and b) beef hamburger containing 12% of textured soy protein – hydrated SPH (T2). Portions of approximately 60g of each formulation were framed, packaged and frozen in average temperature of -10°C for later analysis. In a new product studies perspective, the beef burger containing 12% of hydrated DRB was analyzed for microbiological quality, physicochemical, nutritional and sensory, observing the results of excellent sensory acceptance, nutritional value and agreement with burgers requirements of identity and quality, under Brazilian law. To evaluate water-holding capacity, yield, and shrinkage T1 formulation was compared to T2, whereas the SPH is used to formulate commercial hamburgers and has water-holding capacity. The results pointed out no significant difference between treatments (p> 0.05) in relation to water-holding capacity and yield, however, the beef burger DRB added showed less shrinkage value during its cooking process. From this research, it was concluded that, in a continuous demand scenario for food, sustainability and diversity of food products, the defatted rice bran (DRB) has potential for use in formulation of burgers, therefore new studies are suggested observing lower fat content and salt production of functional meat products with addition of a higher DRB percentage and further studies on the shape and structure of the bound water in the product.