Anais do 15° SLACAN - Simpósio Latino Americano de Ciência de Alimentos e Nutrição

Currently, there is a growing consumption of products with the addition of plant-based ingredients in meat products, but there are few studies about sensory viability and yield. The objective of this study was to analyze the yield and sensory acceptance of hybrid hamburgers in relation to soy and pea protein. 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 yield was calculated by the difference in weight before and after cooking. Acceptability was tested with 120 volunteer tasters using a nine-point hedonic scale (1-very dislike to 9-very like). The data was analyzed using ANOVA in the XLSTAT® statistical software. The FC treatment had higher mean scores for color (7.46±0.99); aroma (7.21±1.26) and flavor (7.33±1.35), with a significant difference (p≤0.05) compared to F2 (6.79±1.43) and F4 (6.80±1.30); and no difference (p≥0.05) in F1 and F3. treatment F5 obtained lower averages for aroma (6.37±1.13), flavor (5.91±1.62) and overall acceptance (6.11±1.41). Higher texture averages were observed in F1 (6.93±1.32) and F4 (6.89±1.23). F1 (7.17±1.12) had the highest average overall acceptability, while F3 and F5 had the lowest. FC (7.08±1.24), F2 (6.88±1.07) and F4 (7.07±1.08) had no significant differences between them. The yield was highest in F3 (75.137±1.48) and lowest in F1 (60.128±1.68). The lower yield in F1 contrasts with its higher overall acceptability, taste and texture; it could be inferred that higher losses may lead to a higher residual salt content. Conversely, F3, with its higher average yield, had lower averages in all the sensory attributes, suggesting that the pea protein had a negative sensory influence. It can be concluded that the addition of 25% shimeji and 25% soy protein (F4) provides a better relationship between sensory acceptance and yield.