ELABORAÇÃO DE HAMBÚRGUER BOVINO COM EXTRATO HIDROETANÓLICO DE RESÍDUO INDUSTRIAL DE GUAVIRA COMO CONSERVANTE NATURAL

Abstract

Beef is one of the most consumed meats worldwide. Its consumption occurs in various ways, with burgers standing out as a fast-preparation, easily accessible, and low-cost food item. Being a meat product, it includes the addition of ingredients, most of which pose health risks when consumed excessively, besides diminishing the nutritional value of the product. Therefore, the objective of this study was to develop a beef burger with the addition of hydroethanolic extract of guavira residue (HEGR) as a natural preservative, as well as to evaluate the physicochemical composition, shelf life, and sensory acceptance of the products. Four formulations were prepared, including Control (standard, without sodium erythorbate and HEGR), Erythorbate 0.5% (standard, with the addition of 5g/Kg of sodium erythorbate per burger), Guavira 0.05% (with the addition of 500mg of HEGR/Kg of burger), Guavira 0.1% (with 1000mg of HEGR/Kg of burger). The burgers added with HEGR showed a chemical composition similar to the Control and Erythorbate 0.5% groups. HEGR exhibited a high total phenolic content (>5000 mg AGE/100 g dry matter) and antioxidant capacity. Both levels of HEGR addition did not influence the centesimal composition, sensory characteristics, and were effective in the shelf-life parameters. The addition of 500mg of HEGR/kg showed better performance in lipid oxidation compared to the higher addition level (1000mg/kg). Burgers formulated with the natural guavira preservative can become a promising and healthy alternative for the population's diet, in addition to being sustainable due to the use of agro-industrial waste.