EVALUATION OF THE INFLUENCE OF THE ADDITION OF SHIMEJI (Pleorotus ostreatus) AND VEGETABLE PROTEINS ON THE CENTESIMAL COMPOSITION AND COLOR OF REDUCED SODIUM BURGERS

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Resumo

The use of non-meat ingredients in the food industry as a strategy for reformulating meat products aims to produce foods with a healthy and quality appeal. The objective of this study was to evaluate how the color parameters and proximate composition of reduced sodium burgers (1.25%) are affected by the addition of shimeji and soy and pea proteins. Six treatments were formulated: FC(Control); F1(50% shimeji); F2(12.5% soy protein+37.5% shimeji); F3(12.5% pea protein+37.5% shimeji); F4(25% soy protein+25% shimeji) and F5(25% pea protein+25% shimeji). The following ingredients were homogenized: meat, water, salt, shimeji, vegetable proteins, condiments, and sodium erythorbate. They were then packaged, molded and frozen. The samples were analyzed for centesimal composition and external color. The samples were subjected to analysis of their centesimal composition and external color. The data were analyzed using ANOVA using the XLSTAT® statistical software. The percentage of moisture was lower in FC (60.5%) (p≤0.05), with no significant difference in the other treatments (p≥0.05). The protein content was higher (p≤0.05) in FC (21.14). There was no significant difference between the treatments in terms of lipids (9.9 to 13.6) and ash (2.338 to 2.416). In terms of color parameters, FC obtained the lowest average L* (luminosity) (41.265). As for the b* (yellowness) parameter, F1 had the highest average and FC the lowest. The W* (whiteness) averages were higher in F2, F3 and F5. The treatments with shimeji and soya and pea proteins had the highest average moisture content and stood out positively in terms of the L* b* and W* parameters in relation to FC. It can be concluded that shimeji and soy and pea proteins had little impact on the composition, but a positive impact on the color parameters of sodium-reduced burgers and could be an alternative in the reformulation of healthier meat products.

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Instituições
  • 1 Universidade Estadual de Campinas
  • 2 Universidade Estadual de Campinas / Faculdade de Engenharia de Alimentos / Departamento de Tecnologia de Alimentos
Eixo Temático
  • Caracterização Química e Físico-química de Alimentos (FQ)
Palavras-chave
burger; Protein; Shimeji