CRUZ, Lucineide Natividade da.
Abstract:
Currently consumers are increasingly demanding in selecting food products. So
it is important that technological innovation meets expectations in order to offer
differentiated, healthy and quality products. This research aimed to prepare
mutton burger added to oregano in different concentrations and evaluate the
quality as their physico-chemical and sensory attributes. Three formulations
were developed, P being a standard formulation; F1- with 0.5% of oregano; F2
with 1% of oregano. All samples were made from the same concentration with
mutton, salt, and spices. The elaborate burgers underwent microbiological,
physico-chemical and sensory analysis. Microbiological analyzes were:
Salmonella, Coliforms at 45 ° C and Staphylococcus coagulase positive. With
respect to physical and chemical analyzes were determined: pH, ashes,
humidity, proteins and lipids and total acidity content. Regarding sensory
analysis, the formulations were subjected to the following tests: acceptance,
purchase intent and preference. All samples met the microbiological standards
set by current legislation in Brazil, being suitable for consumption. With regard
to the results of physico-chemical analysis, pH values and ash showed no
significant difference (p<0,05) between samples. The humidity ranged from
59,58% to 76,05%, the protein content ranged from 12,36% to 28,18%, meeting
the technical regulation identity of the product. The lipid content ranged from
11,86% to 20,05%, and the samples were classified as food with high protein
and fat content. Of the three formulations burgers prepared, all were approved
by the tasters, being F1 formulation the most accepted.
