Hambúrguer a base de carne de carneiro incrementada com diferentes proporções de orégano.

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.