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Elaboration and Evaluation of Produced Hamburger with Meat of Old Sheep and Pig with Added of Chia Seed (Salvia hispanica)

Received: 3 December 2014     Accepted: 18 December 2014     Published: 23 December 2014
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Abstract

The objective of this study was to develop some hamburger meat product aimed at harnessing meat of old sheep, of little acceptance in nature, with pork and chia seed. The better acceptance formulation was used to prepare three formulations the relationship being of sheep/pork of 50/50 (w/w) and chia seed concentrations of 0%, 2% and 4%. The results showed significant difference (p ˂ 0.05) acceptability among FA formulations (without chia seed) and FC (4% chia seed) at 120 days and between FC formulation at 90 and 120 days. The chemical composition was significantly affected by the addition of chia seed. The cooking weight loss was ranging from 11.6% (FC) to 19.29% (FA). In the evaluation of TBARS and IP it was verified interference in the formulations by the addition of chia seed. The use of chia seed these burgers can be recommended up to 4%.

Published in International Journal of Nutrition and Food Sciences (Volume 4, Issue 1)
DOI 10.11648/j.ijnfs.20150401.13
Page(s) 14-18
Creative Commons

This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.

Copyright

Copyright © The Author(s), 2014. Published by Science Publishing Group

Keywords

Burger, Sheep Meat, Chia Seed, Sensory Analysis

References
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[2] M. F. Cezar, W. H. D. Sousa. Avaliação e utilização da condição corporal como ferramenta de melhoria da reprodução e produção de ovinos e caprinos de corte. In Reunião Anual da Sociedade Brasileira de Zootecnia, João Pessoa, PB, 2006; 649678.
[3] Brazil, Métodos analíticos oficiais para análises microbiológicas para controle de produtos de origem animal e água, MAPA Ministério da Agricultura Pecuária e Abastecimento. Normativa No. 62 (2003) (http://extranet.agricultura.gov.br).
[4] A. P. Arisseto, M. A. R. Pollonio. Avaliação da estabilidade oxidativa do hambúrguer tipo calabresa, formulado com reduzidos teores de nitrito e diferentes percentagens de gordura, durante armazenamento congelado. Revista Higiene Alimentar, 2005; 19: 7280.
[5] H. Stone, J. L. Sidel, Sensory evaluation practices. 2a ed. Academic Press. 1993; 337.
[6] Analytical Chemist Method. AOAC Official Method 2003.08, AOAC International, Gaithersburg, MD, USA. 2005.
[7] V. Cañeque, C. Perez, S. Velasco, Carcass and meat quality of light lambs using principal component analysis. Meat Sci., 2004; 67: 595605.
[8] S. Raharjo, J. N. Sofos, G. R. Schimdt, Improved speed, specifity, and limit of determination of aqueous acid extraction thiobarbituric acid-C18 method for measuring lipid peroxidation in beef. J. Agric. Food Chem., 1992; 40: 2182¬2185.
[9] F. A. S. Silva, Assistat versão 7.6 beta. (2012). Campina Grande-PB: Assistência Estatística, Departamento de Engenharia Agrícola do CTRN - Universidade Federal de Campina Grande, Campus de Campina (2012).
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[11] R. D. E. Castro-Martinez, D. E. Pratt, E. E. Miller, Natural antioxidants of chia seeds. In Proceedings of The World Conference on Emerging Technologies in the Fats and Oils Industry, edited and published by American Oil Chemist`s Society, Champaign, Illinois, USA. 1986; 382396.
[12] F. F. Beserra, R. T. Nassu, L. R. R. Melo, M. C. P. Rodrigues, E. M. C. Silva. Manufacturing of a restructured hamlike product with goat meat. In: Ift Annual Meeting, Chicago. Book of Abstracts. 1999; 89.
[13] J. M. Marques, Elaboração de um produto de carne bovina “Tipo Hambúrguer” adicionado de farinha de aveia. Dissertation, Federal University of Paraná, Brazil. 2007.
[14] L. C. O. Santos Junior, R. Rizzatti, A. Brungera, T. J. Schiavm, E. F. M. Campos, J. F. S Neto, Rodrigues et al., Desenvolvimento de hambúrguer de carne de ovinos de descarte enriquecido com farinha de aveia. Cienc. Anim. Bras., 2009; 10: 11281134.
[15] J. M. Fili, Chía (Salvia Hispánica): aspectos nutricionales, aporte a una dieta saludable. Primera Jornada Técnica de Chía, una alternativa productiva para el NOA. INTA EEA Salta, Argentina. 2012.
[16] R. Ayerza, W. Coates. Ground chia seed and chia oil effects on plasma lipids and Fatty acids in the rat. Nutr. Res., 2005; 25: 9951003.
[17] L. M. J. Seabra, J. F. F. Zapata, C. M. Nogueira, Fécula de mandioca e farinha de aveia como substitutos de gordura na formulação de hambúrguer de carne ovina. Cienc. Tecnol. Alim., 2002; 22: 244248.
[18] A. C. S. Barreto. Efeito da adição de fibras como substitutos de gordura em mortadela. Thesis. Universidade Estadual de Campinas - Unicamp, Brazil. 2007.
[19] Brazil, Regulamento Técnico de Identidade e Qualidade de Hambúrguer, MAPA Ministério da Agricultura Pecuária e Abastecimento. Normativa No. 20; 2000 (http://www.agricultura.gov.br).
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Cite This Article
  • APA Style

    Jarbas Machado de Melo, Rafaela Nery de Melo, Sirineu José Sicheski, Bruna Isabela Daniel, Andressa Perissinotto, et al. (2014). Elaboration and Evaluation of Produced Hamburger with Meat of Old Sheep and Pig with Added of Chia Seed (Salvia hispanica). International Journal of Nutrition and Food Sciences, 4(1), 14-18. https://doi.org/10.11648/j.ijnfs.20150401.13

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    ACS Style

    Jarbas Machado de Melo; Rafaela Nery de Melo; Sirineu José Sicheski; Bruna Isabela Daniel; Andressa Perissinotto, et al. Elaboration and Evaluation of Produced Hamburger with Meat of Old Sheep and Pig with Added of Chia Seed (Salvia hispanica). Int. J. Nutr. Food Sci. 2014, 4(1), 14-18. doi: 10.11648/j.ijnfs.20150401.13

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    AMA Style

    Jarbas Machado de Melo, Rafaela Nery de Melo, Sirineu José Sicheski, Bruna Isabela Daniel, Andressa Perissinotto, et al. Elaboration and Evaluation of Produced Hamburger with Meat of Old Sheep and Pig with Added of Chia Seed (Salvia hispanica). Int J Nutr Food Sci. 2014;4(1):14-18. doi: 10.11648/j.ijnfs.20150401.13

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  • @article{10.11648/j.ijnfs.20150401.13,
      author = {Jarbas Machado de Melo and Rafaela Nery de Melo and Sirineu José Sicheski and Bruna Isabela Daniel and Andressa Perissinotto and Marcelo Urban Janeczko and Maiki Roberto Detofol and Mónica Beatriz Alvarado Soares and Rogerio Luis Cansian},
      title = {Elaboration and Evaluation of Produced Hamburger with Meat of Old Sheep and Pig with Added of Chia Seed (Salvia hispanica)},
      journal = {International Journal of Nutrition and Food Sciences},
      volume = {4},
      number = {1},
      pages = {14-18},
      doi = {10.11648/j.ijnfs.20150401.13},
      url = {https://doi.org/10.11648/j.ijnfs.20150401.13},
      eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijnfs.20150401.13},
      abstract = {The objective of this study was to develop some hamburger meat product aimed at harnessing meat of old sheep, of little acceptance in nature, with pork and chia seed. The better acceptance formulation was used to prepare three formulations the relationship being of sheep/pork of 50/50 (w/w) and chia seed concentrations of 0%, 2% and 4%. The results showed significant difference (p ˂ 0.05) acceptability among FA formulations (without chia seed) and FC (4% chia seed) at 120 days and between FC formulation at 90 and 120 days. The chemical composition was significantly affected by the addition of chia seed. The cooking weight loss was ranging from 11.6% (FC) to 19.29% (FA). In the evaluation of TBARS and IP it was verified interference in the formulations by the addition of chia seed. The use of chia seed these burgers can be recommended up to 4%.},
     year = {2014}
    }
    

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  • TY  - JOUR
    T1  - Elaboration and Evaluation of Produced Hamburger with Meat of Old Sheep and Pig with Added of Chia Seed (Salvia hispanica)
    AU  - Jarbas Machado de Melo
    AU  - Rafaela Nery de Melo
    AU  - Sirineu José Sicheski
    AU  - Bruna Isabela Daniel
    AU  - Andressa Perissinotto
    AU  - Marcelo Urban Janeczko
    AU  - Maiki Roberto Detofol
    AU  - Mónica Beatriz Alvarado Soares
    AU  - Rogerio Luis Cansian
    Y1  - 2014/12/23
    PY  - 2014
    N1  - https://doi.org/10.11648/j.ijnfs.20150401.13
    DO  - 10.11648/j.ijnfs.20150401.13
    T2  - International Journal of Nutrition and Food Sciences
    JF  - International Journal of Nutrition and Food Sciences
    JO  - International Journal of Nutrition and Food Sciences
    SP  - 14
    EP  - 18
    PB  - Science Publishing Group
    SN  - 2327-2716
    UR  - https://doi.org/10.11648/j.ijnfs.20150401.13
    AB  - The objective of this study was to develop some hamburger meat product aimed at harnessing meat of old sheep, of little acceptance in nature, with pork and chia seed. The better acceptance formulation was used to prepare three formulations the relationship being of sheep/pork of 50/50 (w/w) and chia seed concentrations of 0%, 2% and 4%. The results showed significant difference (p ˂ 0.05) acceptability among FA formulations (without chia seed) and FC (4% chia seed) at 120 days and between FC formulation at 90 and 120 days. The chemical composition was significantly affected by the addition of chia seed. The cooking weight loss was ranging from 11.6% (FC) to 19.29% (FA). In the evaluation of TBARS and IP it was verified interference in the formulations by the addition of chia seed. The use of chia seed these burgers can be recommended up to 4%.
    VL  - 4
    IS  - 1
    ER  - 

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Author Information
  • Food Technology, Instituto Federal Farroupilha, Campus Santo Augusto, Santo Augusto, RS, Brazil

  • Food Technology, Instituto Federal Farroupilha, Campus Santo Augusto, Santo Augusto, RS, Brazil

  • Food Technology, Instituto Federal Farroupilha, Campus Santo Augusto, Santo Augusto, RS, Brazil

  • Department of Health Science, URI – Erechim, RS, Brazil

  • Department of Health Science, URI – Erechim, RS, Brazil

  • Department of Food Engineering, URI – Erechim, RS, Brazil

  • Department of Chemistry, URI – Erechim, RS, Brazil

  • Department of Food Engineering, URI – Erechim, RS, Brazil

  • Department of Food Engineering, URI – Erechim, RS, Brazil

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