Extrato do gergelim creme na estabilidade oxidativa de hambúrguer ovino.

Abstract

The use of natural antioxidants is one of the alternatives capable of inhibiting or retarding the oxidation process of lipids. The objective of this study was to evaluate the influence of the sesame extract (Sesamum indicum L.) on the oxidative stability of the ovine burger during freezing storage. For extraction of the sesame cream three extracts were elaborated being: aqueous, hydroalcoholic and alcoholic. After extraction, the content of total phenolic compounds was quantified, identifying the best extract to be used. Physical-chemical analyzes were carried out on sheep meat to verify the quality of the raw material for the elaboration of the hamburgers that followed the following formulations: hamburger without addition of antioxidant (F1); with addition of antioxidant BHT (F2); adding 0.5% sesame cream (F3) and adding 1% sesame cream (F4). All burgers were characterized by determination of centesimal composition, water retention capacity (CRA), acidity, color (L *, a * and b *), pH, Water Activity (Aw) and lipid oxidation (TBA). the last four parameters repeated over the 90 days of storage. The extract that allowed the best extraction of phenolic compounds from sesame cream was hydroalcoholic. As for the centesimal composition, the samples with the addition of the natural antioxidant were the ones that presented higher lipid contents. However, all formulations obeyed the current national legislation of physicochemical characterization for hamburger. At 60 days of storage it was observed that the addition of sesame extract contributed to the maintenance of the color parameter b *. No change was observed for Aw, whose mean values were 0.99. The pH values ranged from 5.52 to 5.76. The formulation with the addition of 1% sesame cream was the one that best inhibited the lipid oxidation until the 90 days of storage, presenting a low production of malonaldehyde and being decisive in the extension of the useful life of the hamburgers when comparing the other formulations. Thus, the addition of the cream sesame extract proved effective in replacing the synthetic antioxidant butyl-hydroxytoluene (BHT) and key in preserving the quality of meat products.