Abstract
There is an increased interest in the consumption of healthier and innovative meat products. This study aimed to produce lamb burgers by replacing pork fat by peach palm by-product flour – PPF. The burgers were produced with lambs that had a safflower seed-supplemented diet. The PPF was added at levels of 0% (H0), 3% (H3), 6% (H6) and 9% (H9) in the substitution of fat. The flour produced with peach palm by-product showed high fiber content (63.9%) and high capacity of water absorption (8.1 g.g-1) and oil absorption (3.8 g.g-1). The PPF addition increased the cooking yield (68.2 - 77.0%), moisture retention (38.5 - 43.4%) and dietary fiber content (3.2 - 7.0%) in relation to H0, while the color parameters were similar among the formulations. The sensorial attributes overall appearance and aroma did not differ (p>0.05) in the lamb burgers produced, but the highest scores for flavor, texture and purchase intention were observed for H0, H3 and H6. PPF addition to lamb burgers increased the hardness values, and it did not affect elasticity and cohesiveness. The microbiological parameters showed that the formulations are safe for consumption. Therefore, PPF can be considered a low-cost alternative to nutritional enrichment of lamb burgers, being the level of 6% the most recommended due to the sensorial acceptance.
Highlights
The production of lamb meat has been increasing throughout the world, with a head population of 1.2 billion and the meat production amounted to 8.9 million tons in the least years (FAO, 2016)
It is expected an increase in lamb meat production, especially because of its composition, like beneficial fatty acids (FAs), whose consumption can be associated with benefits to human health (CHIKWANHA et al, 2018)
This study aimed to develop and characterize lamb burgers with the replacement of different levels of fat by peach palm by-product flour
Summary
The production of lamb meat has been increasing throughout the world, with a head population of 1.2 billion and the meat production amounted to 8.9 million tons in the least years (FAO, 2016). It is expected an increase in lamb meat production, especially because of its composition, like beneficial fatty acids (FAs), whose consumption can be associated with benefits to human health (CHIKWANHA et al, 2018). The animal fed diet can be studied to proportionate sensorial benefits to meat products, enhancing the aroma, texture, flavor and overall acceptability (CHIKWANHA et al, 2018; WATKINS et al, 2014). A previous study verified that lambs fed with a supplemented diet containing 15% of safflower (Carthamus tinctorius L.) seeds have positive effects on sensory properties of the burgers produced, which had lower lipid and caloric content when compared with beef burgers (OLIVEIRA et al, 2021)
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