Utilização de farinha da casca do abacaxi (Ananas comosus (L.) Merr.) para desenvolvimento de hambúrguer bovino com teor reduzido de gordura

Abstract

The addition of fat in the formulation of meat products is used for the purpose of conferring flavor and directly influence on succulence and tenderness, however its ingestion may increase the risk of cardiovascular diseases, cancer and increase body weight. Taking into account these problems, research and legislation actions are being carried out with the aim of reducing meat product fat and proposing substitutes that guarantee adequate physical and chemical characteristics and a satisfactory sensorial aspect. Due to the importance of fiber consumption combined with health benefits and fat reduction in food, the present work proposed the development of a pineapple peel flour (FCA), used as a substitute for fat in bovine burger. In this work, control hamburgers with 23% fat content and absence of FCA and fat replacement by FCA in the proportions of 5%, 10%, 15%, 20% and 25% were formulated. For the evaluation of the formulated hamburgers, chemical analyzes of centesimal and physical composition of cooking yield, percentage of shrinkage, texture and instrumental color were performed. FCA was also evaluated for its centesimal composition, complemented by microbiological quality analyzes according to legislation, phenolic compounds, dietary fiber and enzymatic activity. With this study, we observed that the FCA has high fiber content, low lipid content, absence of enzymatic activity, high phenolic compounds content. The burgers presented higher cooking yield, lower percentage of shrinkage, improved texture and slight color change.