Incorporació de l'extracte de pètals de flors comestibles i llavor de baobab per augmentar la vida útil en hamburgueses

The interest of the consumption of the flowers has increased due to the benefits that they contribute on the health. One of these benefits is, in many cases, the antioxidant power because if we add these extracts to the minced meat it will help to increase its useful life. In this Final Degree Project, a bibliographic search has been made of the possible vegetable extracts that would have a better result in the minced meat of beef and this be able to replace the additives used in the industry today. The experimental study is divided into two phases. Phase 1: "Selection of flower extracts and their dose for addition to hamburgers": from some tests where the percentage of each extract is varied (Baobab, Hibiscus and Lavender), we obtain the most suitable concentration for an acceptability; In this first phase due to the results we discard the Lavanda flower for its aromatization. Once this first phase is done, we move on Phase 2: "Study of shelf life of hamburgers with extracts": from this we obtained some results from different controls, pH, color, sensory analysis and microbiological analysis, in addition we also make a comparison with the additive E-223, which is one that is allowed to use in minced meat. The results finally obtained were quite interesting on the part of the Hibiscus extract. Doing the microbiological analysis it is obtained that on the 10th day the result is 6 log ufc and the limit established by the legislation is of 6.7, which indicates that it has a useful life of 10 days. There are two significant variations with respect to the control, which are: the color and the pH since they give us different values to the standards for minced meat, without offering quality problems. In the case of the Baobab does not give us any type of coloring, the pH also has a pH below the optimum, but here the limit of aerobic microorganisms allowed in minced meat is exceeded from the 6th day, this means that it gives us a shelf life lower than Hibiscus extract, but higher than control. Keywords: Vegetable Extracts, Hibiscus, Baobab, Antioxidant Power, minced meat. Ha aumentado el interés del consumo de las flores debido a los beneficios que aportan sobre la salud. Uno de estos beneficios es, en muchos casos, el poder antioxidante pues si añadimos estos extractos a la carne picada ayudará a aumentar su vida útil. En este Trabajo Final de Grado se ha hecho una búsqueda bibliográfica de los posibles extractos vegetales que tendrían un mejor resultado en de la