Abstract
ABSTRACT: In order to improve nutritional and functional quality, chicken burgers were made with different amounts of chia seed (0, 2, 4 and 8%) as pork fat replacers and evaluated for the microbiological, technological and sensorial characteristics. The proximate composition and the microbiological characteristics of raw burgers were in accordance with Brazilian legislation. Higher additions of chia increased the amount of dietary fiber (up to 1.46%) and carbohydrate in the products and reduced the fat content by up to 29%. The addition of chia seed reduced the a* values and increased the h* values of the raw burgers and reduced the tenderness and degree of lipid oxidation in the cooked burgers. Lower sensory taste scores and overall acceptance were conferred on products with higher chia addition; although, the degree of acceptance of the products was high. Results of this study highlighted the potential use of chia seed in the elaboration of low fat and enriched dietary fiber burgers.
Highlights
Meat and meat products are considered harmful for health due to their high saturated fatty acid and cholesterol content (YADAV et al, 2018)
While extract of chia seeds did not act like an antimicrobial agent (SCAPIN et al, 2015), this result was expected since all steps on processing was observed the hygienic and sanitary practices of production
All samples were in accordance with Brazilian legislation (ANVISA, 2001), which establishes a maximum amount of 23% fat and a minimum amount of 15% protein
Summary
Meat and meat products are considered harmful for health due to their high saturated fatty acid and cholesterol content (YADAV et al, 2018). The growing demand for healthier products is stimulating the development of meat products with reduced fat. In this context, due to its practicality and its popular reach, the restructured meat products like burgers were a compelling choice for fat reduction (RODRÍGUEZ-CARPENA et al, 2012). For the modern food industries, reduction of fat in burger processing represents a challenge, since it must have good acceptance in the market and compete with the traditional ones that had highfat content.
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