Substituição de aditivos sintéticos por fontes naturais em hambúrguer bovino

Abstract

A trend that has been gaining ground in Brazil, the so-called clean label, already common among consumers in Europe and the United States of America. It is important to notice there isn’t a regulated definition to categorize products as clean label in Brazil. So, this research aims to develop a beef hamburger replacing synthetic additives with natural sources and reduced sodium content and to evaluate its physical, physicochemical, microbiological, and sensory properties. Several ingredients of natural origin can perform functions of conservation, color maintenance, antioxidant, flavor enhancer, and even have health benefits. Burger formulations were developed using citrus and yeast as sodium tripolyphosphate substitutes, acerola and extracts were used as sodium erythorbate substitutes, and sodium chloride was replaced by hyposodium salt. The analysis performed in each formulation were water-holding capacity, shrinkage, cooking breakage, and physical analyses (color and texture). Physicochemical properties, microbiological analysis, and sensory characterization were performed as well. The pH values of the TC, T1, T2, T3 and T4 formulations showed an increase in the 120 days compared to the 0 days. In the TBA analysis, the TC formulation in the 30 days showed a significant difference. The color results of the coordinate (a*) of the T1 formulation in 0 days when compared to the TC, T2, T3, and T4 formulations, showed a more reddish color. The analysis of the TBA index to the TC formulation at the time of 30 days showed a significant difference compared to natural substitutes T1, T2, T3, and T4. In the sensorial evaluation, the sample T4 presented statistical similarity in all the evaluated attributes, the sample T1 differed from the standard for presenting a smaller impact of odor. The T2 sample differed from the standard for presenting greater odor impact, greater intensity of greasy odor, and less intensity of grilled flavor. The T3 sample differed from the standard for less succulence. However, there was no significant difference between the samples in terms of overall quality. Global quality had no significant difference among all samples. The microbiology results are under the standards. The objective of this research is to develop beef hamburgers by replacing synthetic additives with natural sources and reduced sodium content and to evaluate their physical, physicochemical, microbiological, and sensory properties.