“CAN THE ADDITION OF PINK PEPPER EXTRACT MODIFY THE DYNAMIC SENSORY PROFILE OF CHICKEN BURGER?”

The search for natural antioxidants like pink pepper as an alternative to the use of synthetic antioxidants has been growing in the meat industry. The use of this antioxidant in chicken burgers without interfering with the sensorial quality is an attractive proposal for the industry and the consumers. In this sense, the objective of this study was to study the incorporation of the pink pepper extract and the type of packaging (aerobic and vacuum) in the sensory perception during refrigerated storage of chicken burger, using the Temporal Dominance of Sensations (TDS) methodology to evaluate the profile sensory and determine its effect on overall taste due to the incorporation of pink pepper extract into hamburger. The TDS evaluates the temporal perception of dominant attributes of the product, through a predefined list, consumers select terms that they consider applicable during the chewing period. Eighty-seven regular consumers (47% female and 53% male) were recruited from chicken burger. Ten attributes (rancid, homogenous, spicy, non-dominant, soft, characteristic, greasy, juicy, grilled and salty) were used in the TDS method. He then evaluated the overall taste using a 9-point hedonic scale, anchored in “dislike extremely” on the left and “like extremely” on the right. Data was collected using Compusense Cloud software using tablets. In general, the results of this study show that the only attributes that presented significant difference (p> 0.05) were "rancid", "homogeneous" and "spicy". The most accepted sample was the hamburger with the addition of pink pepper extract in vacuum packing with a day of storage. These results point out that there is a difference in sensory perception during chewing and that the application of the extract was effective to avoid the perception of rancidity.