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标题：Development of a hamburger-type product derived from bovine liver
其他标题：Development of a hamburger-type product derived from bovine liver
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作者：ROCHA, Cibele Maria de Araújo ; ROCHA, Cibele Maria de Araújo ; MACHADO, Erilane de Castro Lima 等
期刊名称：Food Science and Technology (Campinas)
印刷版ISSN：0101-2061
电子版ISSN：1678-457X
出版年度：2019
卷号：39
期号：1
页码：158-162
DOI：10.1590/fst.28617
出版社：Sociedade Brasileira de Ciência e Tecnologia de Alimentos
摘要：Abstract Changes in eating habits generated a demand for processed foods. The use of bovine liver in processed foods provides nutritional enrichment; the use of oatmeal promotes moisture and fat substitution. This study evaluated hamburger-type products derived from bovine liver. Three formulations were prepared using bovine liver and containing 0%, 5%, and 10% oatmeal. The products were evaluated for moisture, protein, carbohydrates, lipids, and ash contents and presence of thermotolerant coliforms, coagulase positive staphylococci, Salmonella sp., Bacillus cereus, and Clostridium sulfite reducers. Yield percentage, sensory acceptance, and purchase intent were evaluated through child and adult sensory panels. The products with oatmeal presented lower lipid content and higher carbohydrate content than products without oatmeal. The microbiological analysis showed products with counts < 10 CFU/g for thermo-tolerant coliforms and coagulase positive staphylococci, and absence of Salmonella sp., Bacillus cereus, and Clostridium sulfite reducers. The child sensory panel classified the products using hedonic terms; this group demonstrated interest in consuming the products. The adult sensory panel classified the 5% oatmeal product with the best acceptability indexes. This group demonstrated satisfactory purchase intent. It is concluded that the use of bovine liver as a raw material for the production of hamburger-type products is feasible.
其他摘要：Abstract Changes in eating habits generated a demand for processed foods. The use of bovine liver in processed foods provides nutritional enrichment; the use of oatmeal promotes moisture and fat substitution. This study evaluated hamburger-type products derived from bovine liver. Three formulations were prepared using bovine liver and containing 0%, 5%, and 10% oatmeal. The products were evaluated for moisture, protein, carbohydrates, lipids, and ash contents and presence of thermotolerant coliforms, coagulase positive staphylococci, Salmonella sp., Bacillus cereus, and Clostridium sulfite reducers. Yield percentage, sensory acceptance, and purchase intent were evaluated through child and adult sensory panels. The products with oatmeal presented lower lipid content and higher carbohydrate content than products without oatmeal. The microbiological analysis showed products with counts < 10 CFU/g for thermo-tolerant coliforms and coagulase positive staphylococci, and absence of Salmonella sp., Bacillus cereus, and Clostridium sulfite reducers. The child sensory panel classified the products using hedonic terms; this group demonstrated interest in consuming the products. The adult sensory panel classified the 5% oatmeal product with the best acceptability indexes. This group demonstrated satisfactory purchase intent. It is concluded that the use of bovine liver as a raw material for the production of hamburger-type products is feasible.
关键词：hamburger-type product; sensory analysis; fat substitutes.
其他关键词：hamburger-type product;sensory analysis;fat substitutes