MINERALS BIOACCESSIBILITY IN COMERCIAL HAMBURGER SAMPLES

Due to population’s lifestyle changes and the increasing of meat products industrialization, hamburger has become an alternative for both consumption and utilization of less noble meats. In addition to proteins of high biological value, meat products can be a good source of vitamins and minerals. Thus, it is necessary to know the bioaccessible fraction of essential minerals such as zinc and calcium in these products. To this end, two different brands of (A and B), which were prepared according to the manufacturer recommendations, followed by grinding and subsequently subjected to in vitro dialysis test, in order to estimate the bioaccessibility. The samples mineralization was made by wet path and mineral quantification was performed by Flame Atomic Absorption (FAAS). The mineral contents in the samples, A and B, were 1.94 and 4.49 mg / 100g for Zn; 37.99 and 13.53 mg / 100g for Ca, respectively. The results show a variation in the concentration of these minerals in the samples evaluated. In the dialysis test it was possible to verify that sample A presented dialysis percentage of 18.39 and 6.89% for minerals Zn and Ca, respectively; while mark B presented a percentage of dialysis of 13,20% for Zn and 15,19% for Ca. Mineral composition, as well as the bioaccessible amount, varied in different commercial hamburger samples probably due to different ingredients used on its processing. Based on the results obtained, we were able to verify that the consumption of a hamburger portion (90g) can contribute with 57.7 and 1.22% of the recommended daily intake for minerals Zn and Ca, respectively.