文章基本信息

标题：Hambúrguer adicionado de pulmo bovino: elaborao, composio e avaliao sensorial
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作者：Cristiane Nunes da Silva ; Juliana Rodrigues do Carmo ; Geane da Silva Oliveira 等
期刊名称：Research, Society and Development
电子版ISSN：2525-3409
出版年度：2021
卷号：10
期号：6
页码：1-12
DOI：10.33448/rsd-v10i6.16500
语种：English
出版社：Grupo de Pesquisa Metodologias em Ensino e Aprendizagem em Ciências
摘要：The bovine lung, considered as viscera, is often disposed of inappropriately in the environment. However, this organ stands out for having high levels of iron and proteins with high biological value. Therefore, the aim of the current study was to develop a product enriched with bioavailable heme iron. Hamburger formulations were prepared with different concentrations of bovine lung. In these products, the chemical composition and the iron content were determined. The samples were evaluated sensorially by affective acceptance test and purchase intention test. The data obtained were analyzed using analysis of variance and compared using the Tukey test (p 70%) and had high percentages of purchase intent (>82%). The product can be considered a promising alternative for the intake of iron and essential aminoacids, which can help in the fight against anemia and reduce the consequences caused by this deficiency in the human body, such as a deficit in motor and cognitive development.
关键词：Bovine by-product;Iron content;Sensory analysis;Industrial alternative.