Elaboration and Evaluation of Produced Hamburger with Meat of Old Sheep and Pig with Added of Chia Seed (Salvia hispanica)

Jarbas Machado de Melo; Rafaela Nery de Melo; Sirineu José Sicheski; Bruna Isabela Daniel; Andressa Perissinotto; Marcelo Urban Janeczko; Maiki Roberto Detofol; Mónica Beatriz Alvarado Soares; Rogerio Luis Cansian

doi:doi:10.11648/j.ijnfs.20150401.13

Elaboration and Evaluation of Produced Hamburger with Meat of Old Sheep and Pig with Added of Chia Seed (Salvia hispanica)

Jarbas Machado de Melo, Rafaela Nery de Melo, Sirineu José Sicheski, Bruna Isabela Daniel, Andressa Perissinotto, Marcelo Urban Janeczko, Maiki Roberto Detofol, Mónica Beatriz Alvarado Soares, Rogerio Luis Cansian

Published in International Journal of Nutrition and Food Sciences (Volume 4, Issue 1)

Received: 3 December 2014 Accepted: 18 December 2014 Published: 23 December 2014

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Abstract

The objective of this study was to develop some hamburger meat product aimed at harnessing meat of old sheep, of little acceptance in nature, with pork and chia seed. The better acceptance formulation was used to prepare three formulations the relationship being of sheep/pork of 50/50 (w/w) and chia seed concentrations of 0%, 2% and 4%. The results showed significant difference (p ˂ 0.05) acceptability among FA formulations (without chia seed) and FC (4% chia seed) at 120 days and between FC formulation at 90 and 120 days. The chemical composition was significantly affected by the addition of chia seed. The cooking weight loss was ranging from 11.6% (FC) to 19.29% (FA). In the evaluation of TBARS and IP it was verified interference in the formulations by the addition of chia seed. The use of chia seed these burgers can be recommended up to 4%.

Published in	International Journal of Nutrition and Food Sciences (Volume 4, Issue 1)
DOI	10.11648/j.ijnfs.20150401.13
Page(s)	14-18
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2014. Published by Science Publishing Group

Keywords

Burger, Sheep Meat, Chia Seed, Sensory Analysis

References

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[5]	H. Stone, J. L. Sidel, Sensory evaluation practices. 2a ed. Academic Press. 1993; 337.
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[14]	L. C. O. Santos Junior, R. Rizzatti, A. Brungera, T. J. Schiavm, E. F. M. Campos, J. F. S Neto, Rodrigues et al., Desenvolvimento de hambúrguer de carne de ovinos de descarte enriquecido com farinha de aveia. Cienc. Anim. Bras., 2009; 10: 11281134.
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APA Style

Jarbas Machado de Melo, Rafaela Nery de Melo, Sirineu José Sicheski, Bruna Isabela Daniel, Andressa Perissinotto, et al. (2014). Elaboration and Evaluation of Produced Hamburger with Meat of Old Sheep and Pig with Added of Chia Seed (Salvia hispanica). International Journal of Nutrition and Food Sciences, 4(1), 14-18. https://doi.org/10.11648/j.ijnfs.20150401.13

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ACS Style

Jarbas Machado de Melo; Rafaela Nery de Melo; Sirineu José Sicheski; Bruna Isabela Daniel; Andressa Perissinotto, et al. Elaboration and Evaluation of Produced Hamburger with Meat of Old Sheep and Pig with Added of Chia Seed (Salvia hispanica). Int. J. Nutr. Food Sci. 2014, 4(1), 14-18. doi: 10.11648/j.ijnfs.20150401.13

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AMA Style

Jarbas Machado de Melo, Rafaela Nery de Melo, Sirineu José Sicheski, Bruna Isabela Daniel, Andressa Perissinotto, et al. Elaboration and Evaluation of Produced Hamburger with Meat of Old Sheep and Pig with Added of Chia Seed (Salvia hispanica). Int J Nutr Food Sci. 2014;4(1):14-18. doi: 10.11648/j.ijnfs.20150401.13

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@article{10.11648/j.ijnfs.20150401.13,
  author = {Jarbas Machado de Melo and Rafaela Nery de Melo and Sirineu José Sicheski and Bruna Isabela Daniel and Andressa Perissinotto and Marcelo Urban Janeczko and Maiki Roberto Detofol and Mónica Beatriz Alvarado Soares and Rogerio Luis Cansian},
  title = {Elaboration and Evaluation of Produced Hamburger with Meat of Old Sheep and Pig with Added of Chia Seed (Salvia hispanica)},
  journal = {International Journal of Nutrition and Food Sciences},
  volume = {4},
  number = {1},
  pages = {14-18},
  doi = {10.11648/j.ijnfs.20150401.13},
  url = {https://doi.org/10.11648/j.ijnfs.20150401.13},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijnfs.20150401.13},
  abstract = {The objective of this study was to develop some hamburger meat product aimed at harnessing meat of old sheep, of little acceptance in nature, with pork and chia seed. The better acceptance formulation was used to prepare three formulations the relationship being of sheep/pork of 50/50 (w/w) and chia seed concentrations of 0%, 2% and 4%. The results showed significant difference (p ˂ 0.05) acceptability among FA formulations (without chia seed) and FC (4% chia seed) at 120 days and between FC formulation at 90 and 120 days. The chemical composition was significantly affected by the addition of chia seed. The cooking weight loss was ranging from 11.6% (FC) to 19.29% (FA). In the evaluation of TBARS and IP it was verified interference in the formulations by the addition of chia seed. The use of chia seed these burgers can be recommended up to 4%.},
 year = {2014}
}

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TY  - JOUR
T1  - Elaboration and Evaluation of Produced Hamburger with Meat of Old Sheep and Pig with Added of Chia Seed (Salvia hispanica)
AU  - Jarbas Machado de Melo
AU  - Rafaela Nery de Melo
AU  - Sirineu José Sicheski
AU  - Bruna Isabela Daniel
AU  - Andressa Perissinotto
AU  - Marcelo Urban Janeczko
AU  - Maiki Roberto Detofol
AU  - Mónica Beatriz Alvarado Soares
AU  - Rogerio Luis Cansian
Y1  - 2014/12/23
PY  - 2014
N1  - https://doi.org/10.11648/j.ijnfs.20150401.13
DO  - 10.11648/j.ijnfs.20150401.13
T2  - International Journal of Nutrition and Food Sciences
JF  - International Journal of Nutrition and Food Sciences
JO  - International Journal of Nutrition and Food Sciences
SP  - 14
EP  - 18
PB  - Science Publishing Group
SN  - 2327-2716
UR  - https://doi.org/10.11648/j.ijnfs.20150401.13
AB  - The objective of this study was to develop some hamburger meat product aimed at harnessing meat of old sheep, of little acceptance in nature, with pork and chia seed. The better acceptance formulation was used to prepare three formulations the relationship being of sheep/pork of 50/50 (w/w) and chia seed concentrations of 0%, 2% and 4%. The results showed significant difference (p ˂ 0.05) acceptability among FA formulations (without chia seed) and FC (4% chia seed) at 120 days and between FC formulation at 90 and 120 days. The chemical composition was significantly affected by the addition of chia seed. The cooking weight loss was ranging from 11.6% (FC) to 19.29% (FA). In the evaluation of TBARS and IP it was verified interference in the formulations by the addition of chia seed. The use of chia seed these burgers can be recommended up to 4%.
VL  - 4
IS  - 1
ER  -

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Author Information

Jarbas Machado de Melo

Food Technology, Instituto Federal Farroupilha, Campus Santo Augusto, Santo Augusto, RS, Brazil
Rafaela Nery de Melo

Food Technology, Instituto Federal Farroupilha, Campus Santo Augusto, Santo Augusto, RS, Brazil
Sirineu José Sicheski

Food Technology, Instituto Federal Farroupilha, Campus Santo Augusto, Santo Augusto, RS, Brazil
Bruna Isabela Daniel

Department of Health Science, URI – Erechim, RS, Brazil
Andressa Perissinotto

Department of Health Science, URI – Erechim, RS, Brazil
Marcelo Urban Janeczko

Department of Food Engineering, URI – Erechim, RS, Brazil
Maiki Roberto Detofol

Department of Chemistry, URI – Erechim, RS, Brazil
Mónica Beatriz Alvarado Soares

Department of Food Engineering, URI – Erechim, RS, Brazil
Rogerio Luis Cansian

Department of Food Engineering, URI – Erechim, RS, Brazil

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APA Style

Jarbas Machado de Melo, Rafaela Nery de Melo, Sirineu José Sicheski, Bruna Isabela Daniel, Andressa Perissinotto, et al. (2014). Elaboration and Evaluation of Produced Hamburger with Meat of Old Sheep and Pig with Added of Chia Seed (Salvia hispanica). International Journal of Nutrition and Food Sciences, 4(1), 14-18. https://doi.org/10.11648/j.ijnfs.20150401.13

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ACS Style

Jarbas Machado de Melo; Rafaela Nery de Melo; Sirineu José Sicheski; Bruna Isabela Daniel; Andressa Perissinotto, et al. Elaboration and Evaluation of Produced Hamburger with Meat of Old Sheep and Pig with Added of Chia Seed (Salvia hispanica). Int. J. Nutr. Food Sci. 2014, 4(1), 14-18. doi: 10.11648/j.ijnfs.20150401.13

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AMA Style

Jarbas Machado de Melo, Rafaela Nery de Melo, Sirineu José Sicheski, Bruna Isabela Daniel, Andressa Perissinotto, et al. Elaboration and Evaluation of Produced Hamburger with Meat of Old Sheep and Pig with Added of Chia Seed (Salvia hispanica). Int J Nutr Food Sci. 2014;4(1):14-18. doi: 10.11648/j.ijnfs.20150401.13

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@article{10.11648/j.ijnfs.20150401.13,
  author = {Jarbas Machado de Melo and Rafaela Nery de Melo and Sirineu José Sicheski and Bruna Isabela Daniel and Andressa Perissinotto and Marcelo Urban Janeczko and Maiki Roberto Detofol and Mónica Beatriz Alvarado Soares and Rogerio Luis Cansian},
  title = {Elaboration and Evaluation of Produced Hamburger with Meat of Old Sheep and Pig with Added of Chia Seed (Salvia hispanica)},
  journal = {International Journal of Nutrition and Food Sciences},
  volume = {4},
  number = {1},
  pages = {14-18},
  doi = {10.11648/j.ijnfs.20150401.13},
  url = {https://doi.org/10.11648/j.ijnfs.20150401.13},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijnfs.20150401.13},
  abstract = {The objective of this study was to develop some hamburger meat product aimed at harnessing meat of old sheep, of little acceptance in nature, with pork and chia seed. The better acceptance formulation was used to prepare three formulations the relationship being of sheep/pork of 50/50 (w/w) and chia seed concentrations of 0%, 2% and 4%. The results showed significant difference (p ˂ 0.05) acceptability among FA formulations (without chia seed) and FC (4% chia seed) at 120 days and between FC formulation at 90 and 120 days. The chemical composition was significantly affected by the addition of chia seed. The cooking weight loss was ranging from 11.6% (FC) to 19.29% (FA). In the evaluation of TBARS and IP it was verified interference in the formulations by the addition of chia seed. The use of chia seed these burgers can be recommended up to 4%.},
 year = {2014}
}

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TY  - JOUR
T1  - Elaboration and Evaluation of Produced Hamburger with Meat of Old Sheep and Pig with Added of Chia Seed (Salvia hispanica)
AU  - Jarbas Machado de Melo
AU  - Rafaela Nery de Melo
AU  - Sirineu José Sicheski
AU  - Bruna Isabela Daniel
AU  - Andressa Perissinotto
AU  - Marcelo Urban Janeczko
AU  - Maiki Roberto Detofol
AU  - Mónica Beatriz Alvarado Soares
AU  - Rogerio Luis Cansian
Y1  - 2014/12/23
PY  - 2014
N1  - https://doi.org/10.11648/j.ijnfs.20150401.13
DO  - 10.11648/j.ijnfs.20150401.13
T2  - International Journal of Nutrition and Food Sciences
JF  - International Journal of Nutrition and Food Sciences
JO  - International Journal of Nutrition and Food Sciences
SP  - 14
EP  - 18
PB  - Science Publishing Group
SN  - 2327-2716
UR  - https://doi.org/10.11648/j.ijnfs.20150401.13
AB  - The objective of this study was to develop some hamburger meat product aimed at harnessing meat of old sheep, of little acceptance in nature, with pork and chia seed. The better acceptance formulation was used to prepare three formulations the relationship being of sheep/pork of 50/50 (w/w) and chia seed concentrations of 0%, 2% and 4%. The results showed significant difference (p ˂ 0.05) acceptability among FA formulations (without chia seed) and FC (4% chia seed) at 120 days and between FC formulation at 90 and 120 days. The chemical composition was significantly affected by the addition of chia seed. The cooking weight loss was ranging from 11.6% (FC) to 19.29% (FA). In the evaluation of TBARS and IP it was verified interference in the formulations by the addition of chia seed. The use of chia seed these burgers can be recommended up to 4%.
VL  - 4
IS  - 1
ER  -

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