Características instrumentais e tempo de vida de prateleira de hambúrgueres de carne de ovelha acrescidos de diferentes níveis de óleo de moringa

Abstract

The sheep sector is expanding, and one of the opportunities is to take adequate advantage of the meat of end-of-life animals. Usually they are adult animals and in sheep production they can produce a lower quality meat that can have color and flavor changes, if offered in natura form, so, with the purpose of adding value to the final product, an alternative is the processing of this meat by means of producing hamburgers, quibes, salami, hams and sausages. The consumption of hamburgers is mainly appreciated for its ease of preparation, so the purpose of this study is to evaluate the instrumental characteristics of sheep meat burgers enriched with Moringa oleifera oil at different storage times. A completely randomized design was used in a 4x5 factorial scheme, with four treatments (0, 0.062, 0.125 and 0.250%) and 5 treatments (pH, color, water retention capacity, cooking loss and shear force) (0, 3, 6, 9 and 12 days), the data were analyzed by analysis of variance and the mean Bonferroni test at the 5% level. There was no interaction of the data. In relation to the analysis of storage time, all the variables analyzed presented a significant difference (P <0.05), except for the cooking loss. There were no differences in the evaluation of the different treatments (P> 0.05). Therefore, by including moringa oil in sheep meat hamburger, we observed an effect on the instrumental characteristics related to storage time.