AVALIAÇÃO DE MÉTODOS DE COCÇÃO UTILIZANDO DIFERENTES CONSERVANTES EM HAMBÚRGUER DE CARNE BOVINA

Abstract

The reuse of fruit parts such as peel, seeds and other waste has been increasingly studied by industries and academic communities. In this context, the present study therefore aimed to evaluate the effects of Guavira Industrial Waste extract (RIG) on beef burgers and its effects on lipid oxidation in different cooking methods. Six formulations were created, divided into two cooking methods: 1) Air Fryer cooking: AP = standard formulation, without the addition of any type of preservative; AG = added RIG (0.05 g/kg of burger); AE = added sodium erythorbate (0.5 g/kg of burger); 2) Cooking in a frying pan: GP = standard formulation, without the addition of any type of preservative; GG = added RIG (0.05 g/kg of burger); GE = added sodium erythorbate (0.5 g/kg of burger). Regarding the types of cooking, in the proximate composition, the amount of RIG added was not enough to show statistical differences (p>0.05). In lipid oxidation (TBARS), RIG obtained better results, that is, lower malonaldehyde content, compared to sodium erythorbate. The pH results differed statistically (p<0.0001) between the different cooking methods, however, the titratable acidity results did not show considerable differences (p>0.05). In color, only the a* values ​​did not differ statistically (p>0.05) between the formulations. Physical analysis values ​​demonstrated that hamburgers made in the Air Fryer had greater size reduction. Furthermore, when including RIG in formulations, favorable results were observed in relation to the control of lipid oxidation in bovine meat products. However, there is a need for further research involving meat products, food additives and their behavior in different cooking methods.