Chemical composition and sensory analysis in hamburgers made from laying quails at the end of productive life

Abstract

Background: The aim of this study was to evaluate chemical composition and sensory analysis in hamburgers prepared with meat from laying quaiTls at disposal age. Main Body: The design was completely randomized, with four treatments of quail hamburger, represented by the inclusion of bacon in its preparation, as follows: quail meat without the inclusion of bacon; 5% inclusion of bacon, 10% inclusion of bacon and 15% inclusion, and three replicates. The quails were cleaned, ground and seasoned for each product. There was a significant difference in sensory acceptance for aroma and flavor characteristics. In all variables, acceptance increased following the level of bacon inclusion. In the purchase intent test, hamburgers with 10 and 15% inclusion of bacon were the most accepted. For the chemical analysis, there was a difference for the variables, lipids, protein, moisture, ash and caloric value. The products were accepted by the consumer, highlighting the highest levels of bacon inclusion.