Avaliação da oxidação lipídica em hambúrguer de carne bovina adicionado de farinha da casca do abacaxi (Ananas comosus (L.) Merril) como antioxidante natural

Abstract

The industrial processing of the pineapple (Ananas comosus (L.) Merril) in natura, generates a great amount of residues, as for example the bark. However, these residues represent a sustainable source of bioactive compounds because they are rich in phenolic compounds, enabling efficient applications as functional ingredients. The objective of this work was to obtain the pineapple peel flour (FCA), to evaluate the centesimal composition (moisture, ash, protein, lipids, carbohydrate and fibers), microbiological analysis, antioxidant potential through DPPH and FRAP analyzes, and quantification of phenolic content. For this, three hamburgers were prepared: control (TC: no added synthetic or natural antioxidant), treatment 1 (T1: added natural antioxidant - FCA), treatment 2 (T2: added synthetic antioxidant - sodium erythorbate). The treatments were evaluated for the centesimal composition, quantification of TBARS in the 90-day period stored at -18°C, microbiological quality and sensorial analysis, in which acceptance test for CT and T1 was applied. For the analysis of centesimal composition the FCA remained within the standards required by the legislation, obtained 6.3% moisture and high fiber content. The flour presented phenolic compounds content of 15.82 mgEAG/g of sample, and antioxidant capacity measured by DPPH and FRAP, in the content of 12,26 and 14,94 μmol Trolox/g of sample, respectively. It obtained satisfactory microbiological quality, being suggested its use in the formulation of new foods. For the centesimal composition of the hamburgers TC, T1 and T2, the lipid content varied from 13 to 14.7%, and the protein content ranged from 16.9 to 17.2%, being within the standards required by the legislation. All treatments had satisfactory microbiological quality. In the evaluation of TBARS it was observed that the three treatments were fit for consumption during the 90 days of storage at -18 ° C. In the acceptance test the evaluated treatments obtained scores between 7 and 8, which is equivalent to the concept I enjoyed regularly, I liked it very much, for the attributes of global acceptance, appearance, aroma, flavor and texture characteristic of hamburger. In conclusion, the addition of FCA did not interfere with the attributes analyzed, suggesting that their addition was well accepted and could be used as a substitute for fat.