COMPARISON BETWEEN TRADITIONAL AND NEAR-INFRARED SPECTROMETRY METHODS FOR THE DETERMINATION OF CENTESIMAL COMPOSITION IN BEEF BURGER

The hamburger is considered the industrialized product obtained from ground meat from butcher animals, being molded into the shape of a disc or oval shape subjected to the technological process. The objective of this work was to compare the determination of the centesimal composition (moisture, ash, lipids and proteins) of beef burger between the traditional and near-infrared (NIR) spectroscopy methods. The analysis of centesimal composition by the traditional method was considered humidity by drying in an oven at 105 ºC; proteins by the Kjeldahl method; lipids by hot hexane extract in Goldfish and fixed mineral residue (ash) by calcination in a muffle furnace at 550 ºC and the determination of the centesimal composition by molecular absorption spectroscopy in the near-infrared (NIR) region was made in the FoodScan^© equipment. All analyses were performed in quintuplicate. The samples used in the experiments came from the same formulation of a commercial hamburger produced in a slaughterhouse in Mato Grosso, considering five replicates for each method. Statistical analysis was performed using analysis of variance and Tukey's test (α= 0.05) for normal residuals and Wilcoxon's test (α= 0.05) for non-normal data. The moisture content was 65.05 ± 5.58 g/100g (traditional) and 60.84 ± 0.15 g/100g by NIR. The protein content was 17.88 ± 1.61 g/100g (traditional) and 17.10 ± 0.29 g/100g (NIR). For lipids, the contents were 39.88 ± 0.62 g/100g (traditional) and 22.67 ± 0.18 g/100g (NIR). The ash content was 0.82 ± 0.05 g/100g (traditional) and 1.86 ± 0.03 g/100g (NIR). For lipids, the contents were 39.88 ± 0.62 g/100g (traditional) and 22.67 ± 0.18 g/100g (NIR). The ash content was 0.82 ± 0.05 g/100g (traditional) and 1.86 ± 0.03 g/100g (NIR). Only the protein contents were statistically equal (p>0.05), the other analyses were statistically different from each other (p<0.05). It was not possible to calculate the total carbohydrate content, and the high lipid content in the sample interfered with the determination of moisture. NIR presented lower standard deviation values, indicating good accuracy and greater efficiency for moisture determination than oven drying. Thus, we can conclude that NIR for determining centesimal composition allows for rapid analysis without prior sample preparation and meets the precepts of green chemistry, which does not use highly toxic chemical reagents.