Aceitação sensorial de hambúrgueres bovinos com diferentes tipos de temperos

Abstract

Hamburgers are among the most widely consumed foods worldwide, appreciated for their convenience, flavor, and versatility. In Brazil, their popularity has grown due to the demand for new flavors and the rise of artisanal burger trends. In this context, the choice of seasonings used in formulation can significantly influence consumer acceptance. This study aimed to evaluate the sensory acceptance of beef burgers prepared with different seasoning combinations. Four formulations were developed, each made with 1 kg of beef (a blend of chuck and brisket) and 3% of a specific seasoning: F1 – onion cream and liquid smoke, F2 – hamburger seasoning, F3 – salt and pepper, and F4 – salt, pepper, and garlic. The experimental and descriptive study involved 51 untrained panelists, including students and staff from the Federal University of Technology – Paraná. Samples were submitted to microbiological analysis, cooking water loss measurement, and sensory evaluation. The results indicated microbiological compliance for all samples. The F3 formulation showed the lowest water loss after cooking. In sensory analysis, formulations F2 and F4 were the most accepted in terms of flavor and overall impression. In the preference ranking test, formulation F2 was the most preferred by the panelists, followed by F4 and F3, while F1 was the least appreciated.