Estabilidade oxidativa de Hambúrguer Caprino adicionado de Extrato de Gergelim preto.

Abstract

The goat breeding regarded as one of the practices in Brazil, originated from the times of the Portuguese occupation, occurred in all five major regions of the country, having assumed a prominent role for the Northeast, being the preparation of meat products, such as hamburger, a way to add value to this raw material. It is common practice to add fat in order to ensure better sensory characteristics such as softness and palatability, however, these same lipids sources makes the product much more susceptible to oxidation processes. Very common practice to increase the stability of lipids in food is the addition of antioxidants. The purpose was to elaborate goat hamburgers and evaluate the effect of black sesame extract (Sesamum indicum) as a natural antioxidant. Two extracts were prepared for the extraction of black sesame: aqueous and hydroalcoholic. After extraction, the content of total phenolic compounds was quantified, identifying the best extract to be used. Four formulations were elaborated: F1- with bacon and without addition of antioxidant; F2 - with bacon and addition of 0.5% of black sesame extract; F3 - with soybean oil and without addition of the antioxidant and F4 - with soybean oil and addition of 0.5% of the black sesame extract. The hamburgers were submitted to centesimal composition analysis and oxidative stability study for 40 days. The treatments did not differ in moisture content and ash, presenting average values of 69.55 and 1.34%, respectively. The lipid content is accordance with Brazilian legislation (max. 23%), where it was possible to observe that the addition of black sesame extract, as an oilseed, provided an increase in the lipid content between F1 (10.96% ) and F2 (11.97%) and between F3 (12.89%) and F4 (15.00%). The pH is found appropriate with an average value of 5.12, following the parameters for human consumption (up to 6.2). In the study of oxidative stability, the use of saturated fat (bacon) and the action of black sesame as a natural antioxidant provided a lower oxidation of hamburgers, observing values of 11.44; 3.64; 18.07 and 16.04 mg MDA / kg of sample for F1, F2, F3 and F4, respectively. Thus, black sesame extract presented efficient in the oxidative control of caprine hamburgers.