Desenvolvimento de hambúrguer com carne caprina de matrizes de descarte

Abstract

Goat farming is an activity developed for many years in Brazil, especially in the northeastern region where breeding is widespread and a source of income for many families. The use of SRD (No Definite Race) species, being the cross of a Creole breed with an imported breed, characterizes a herd with little yield and low quality in the carcass, being not profitable the creation for slaughter in large scale. In addition, meat from older animals is usually discarded because it has a low market value due to non-acceptance by the consumer of the sensory characteristics (odor, taste and texture) that the meat exhibits over time. It is a harder meat and has a very characteristic odor, making it difficult to consume in natura. With this, there is a need to develop techniques that make it possible to use these meats in the manufacture of meat products, enabling a new form of consumption, reusing and adding value to the raw material that is now commercially rejected. The present work aimed to develop hamburger with goat meat from discard matrices. For this, the design of the mixture with evaluation of two variables, textured protein and isolated soy protein was used in five trials, in order to verify its influence on the characteristics of the product. The raw material was then obtained, deboned and ground. Through the total weight of meat, the other ingredients were then weighed and the mixture was mixed and molded and then frozen until the other analyzes were carried out. Microbiological analyzes were carried out in accordance with RDC No. 12 of January 2, 2001, which requires the analysis for thermotolerant coliforms at 45 ° C, Salmonella sp, Staphylococcus coagulase positive and Clostridium sulfite reductant at 46° C . Regarding the physical-chemical analysis, the characteristics of yield, shrinkage, color and texture were evaluated, after which the sensorial analysis of acceptance and purchase intention was carried out. It was verified, by means of ANOVA, a significant difference for yield, color, shrinkage and texture, regarding the contents of soybean protein and isolated soy protein, with synergistic effect of both proteins. For the sensory acceptance and purchase intention tests, no significant difference was observed between the judges' evaluations, and all the tests were well accepted. For the analysis of the chemical composition, it is possible to observe adequate values for the evaluated parameters, being for protein the value of 23.06%, for humidity 70.52%, for lipids 4.68% and ashes 2.95%. With this, it was possible to obtain a hamburger with goat meat from discarded animals with good physical-chemical and sensorial characteristics. As for the market research with consumers, it was verified that the elaboration of hamburger can become a viable alternative for the insertion of goat meat of discard animals in the consumer market.