Desenvolvimento de produto potencialmente funcional: hambúrguer de carne de frango adicionado de óleo de buriti

• Ano de defesa: 2017
• Autor(a) principal: Luana Lemos Leão
• Tipo de documento: Dissertação
• Tipo de acesso: Acesso aberto
• Idioma: por
• Instituição de defesa: Universidade Federal de Minas Gerais; UFMG
• Palavras-chave em Português: Oxidação lipídica; Antioxidantes Naturais; Produtos da carne; Produção animal
• Link de acesso: http://hdl.handle.net/1843/NCAP-AVGLQV

Buriti oil is extracted from buritizeiro fruits, a native palm tree in the Cerrado, which has high nutritional value and antioxidant properties. Because it contains high concentrations of carotenoids, it is considered a rich source of vitamin A, capable of contributing to the improvement of nutritional status and prevention of hypovitaminosis A. Vitamin A participates in physiological processes related to vision, tissue integrity and immune system. Their disability may hamper development and learning in preschoolers. The meat of chicken is considered afood of great acceptance due to several factors besides the low cost and, therefore, the hamburger formulated with chicken meat can be used as vehicle of nutritional supplementation by means of the addition of the oil, that by his time would contribute to the delay of lipid oxidation of hamburgers, due to their antioxidant properties. The objective of the work was to develop a potentially functional meat product, burger type, produced with chicken meat added with buriti oil. The physico-chemical characteristics and antioxidant activity of buriti oil were evaluated. Burgers containing 4 and 8% buriti oil were formulated. The microbiological quality, 6 lipid oxidation and pH a d sensorial acceptance of hamburgers were evaluated. Buriti oil had satisfactory physical-chemical characteristics and antioxidant activity. From the results of themicrobiological analysis, lipid oxidation evaluation and the pH of the hamburgers, it was observed that the hamburgers were fit for consumption. The developed hamburgers showed good acceptance and satisfactory purchase intention, evidencing that the addition of 4% buritioil in the chicken burger could match the demand of consumers who seek differentiated and healthy foods in the market.