Abstract
Goat meat has taken a prominent role for the Northeast region of Brazil, and meat products such as hamburgers are a way of adding value to this raw material. Thus, the objective of this work was to prepare goat hamburgers and evaluate the effect of black sesame extract as a natural antioxidant during 40 days of storage. Four formulations were made: F1 - with bacon and no added antioxidant; F2 - with bacon and addition of 0.5% of black sesame extract; F3 - with soybean oil and without addition of antioxidant and F4 - with soybean oil and addition of 0.5% of black sesame extract. The hamburgers were subjected to centesimal composition analysis and evaluation of oxidative stability for 40 days. The treatments did not differ in terms of moisture and ash contents, with average values of 69.55 and 1.34%, respectively. The lipid content is in accordance with Brazilian legislation (maximum 23%), where it was possible to observe that the addition of black sesame extract, as it is an oilseed, provided an increase in the lipid content between F1 (10.96%) and F2 (11.97%) and between F3 (12.89%) and F4 (15.00%). Regarding the oxidative stability study, the use of saturated fat (bacon) and the action of black sesame as a natural antioxidant provided a lower oxidation of hamburgers, observing values of 11.44; 3.64; 18.07 and 16.04 mg MDA/kg of sample for F1, F2, F3 and F4, respectively. Thus, the black sesame extract was efficient for oxidative control of goat hamburgers.
Highlights
IntroductionWith the growing search for healthy foods and the appreciation of regional culture, goat meat has been showing great progress in the development of new meat products, due to its characteristics of high protein value and low levels of fat, cholesterol and calories, compared to beef and pork, attracting the market of demanding consumers, and the preparation of meat products, such as hamburgers, is a great alternative to add value and facilitate their entry into the consumer market (Madruga 2005; Madruga et al 2007)
Four formulations were made: Formulation 1 (F1) - with bacon and no added antioxidant; Formulation 2 (F2) - with bacon and addition of 0.5% of black sesame extract; Formulation 3 (F3) with soybean oil and without addition of antioxidant and formulation 4 (F4) - with soybean oil and addition of 0.5% of black sesame extract
The lipid content is in accordance with Brazilian legislation, where it was possible to observe that the addition of black sesame extract, as it is an oilseed, provided an increase in the lipid content between F1 (10.96%) and F2 (11.97%) and between F3 (12.89%) and F4 (15.00%)
Summary
With the growing search for healthy foods and the appreciation of regional culture, goat meat has been showing great progress in the development of new meat products, due to its characteristics of high protein value and low levels of fat, cholesterol and calories, compared to beef and pork, attracting the market of demanding consumers, and the preparation of meat products, such as hamburgers, is a great alternative to add value and facilitate their entry into the consumer market (Madruga 2005; Madruga et al 2007). The addition of fats, both solid and liquid, is normally used to guarantee desirable sensory characteristics, such as softness, flavor and palatability; these same lipid sources make the product much more susceptible to oxidation processes, which in turn can lead to reduced product shelf life (Oliveira, 2012).a very common practice to increase the stability of lipids in foods is the addition of antioxidants. With the increase of consumer awareness regarding healthy eating, there was a need for natural alternatives, which have the same antioxidant potential, but which do not cause a harmful danger to health
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