Farinha de linhaça dourada como substituto de gordura animal em hambúrguer de carne bovina com redução de sódio

Abstract

The consumers associate processed meat products with negative image due to the high level sof saturated fat, sodium and chemical additives which have. Aiming offer healthier meat product this work aimed to study the influence of the addition of golden flaxseed flour (Linum usitatissimum L.) as a substitute for pork fat and use of salt with low level of sodium by replacement with potassium chloride in beef burgers. Six formulations were developed: F1 (control: 10.0% pork fat/0.0% flaxseed flour/conventional salt); F2 (10.0% pork fat/0.0% flaxseed flour/light salt); F3 (5.0% pork fat/5.0% flaxseed flour/conventional salt); F4 (5.0% pork fat/5.0% flaxseed flour/light salt); F5 (0.0% pork fat/10.0% flaxseed flour/conventional salt) and F6 (0,0 pork fat/10.0% flaxseed flour/ light salt). Were carried analyses sensory and microbiological physico-chemical of the formulations different, which were also subjected to evaluation of physical characteristics after cooking. The results showed that adding10.0%of golden flaxseed flour in replacing of100.0% of pork fat contributed to significant increase (p<0.05) in the protein content. The formulations added 5.0% of golden flaxseed flour in replacing of 50.0% of pork fat presented good notes for all sensory attributes evaluated. There was increase (p<0.05) in the percentage of ash and fatty acid α-linolenic (omega-3) and decreased (p<0.05) the levels of total lipids, caloric value, fat in dry matter and total solids, independent of levels of addition of flour. The replacement of fat by flaxseed flour contributed to lower shrinkage and higher yield, moisture retention and fat from burgers subjected to cooking . The use of light salt not affect negatively sensory characteristics. The products developed corresponded with microbiological parameters recommended legislation. The results suggested that the addition of golden flaxseed flour as a substitute for saturated fat and reduced sodium burgers characterized viable alternative in terms nutritional and sensorial, also contributing to higher yield of product after cooking.