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Food Science and Technology (Campinas)
On-line version ISSN 1678-457X
HAUTRIVE, Tiffany Prokopp et al. Physicochemical and sensorial analyses of ostrich hamburger. Ciênc. Tecnol. Aliment. [online]. 2008, vol.28, suppl., pp. 95-101. ISSN 1678-457X. http://dx.doi.org/10.1590/S0101-20612008000500016.
The objective of this study was to prepare a hamburger with ostrich meat, making use of the ostrich meat cuts that are considered less noble such as those resulting form boning. This study also aimed at evaluating its acceptance among potential clients such meat and hamburger consumers as well as suggesting its industrialization as a new product. Three types of hamburgers were prepared with different percentage of ostrich and bovine meat. The samples were tested by 50 tasters without training, but who were hamburger consumers. The hamburger of formulation 2, composed by bovine meat (50%) and ostrich meat (50%), obtained better acceptance than the others. The contents of lipids and proteins of the hamburger samples met the values requiered by the legislation. Hence, it can be said that the ostrich meat hamburgers were well accepted by the testers. The mixed hamburger, which obtained the highest acceptance, could be an alternative product for the industrialization and commercialization because when mixed with bovine meat the cost of the ostrich hamburgers become affordable.
Keywords : ostrich meat; hamburger; mixed hamburger.