Microbiological, physical chemical and sensory characterization of the ostrich (Struthio camellus) meat burgers manufactured with fat substitute

The present study evaluated the feasibility of the use of a modified starch as an total or partial alternative of fat contents into the formulations of ostrich meat hamburgers. Four formulations were prepared, being Fl: with 5% of swine fat; F2: with 3% of swine fat and 2% of modified starch; F3: with 2% of modified starch; F4: containing 3% of vegetable fat and 2% of modified starch, which were added to the ostrich meat burgers, and analyzed on the physical chemical, microbiological and sensory characteristic. The modified starch (F2, F3 and F4) added to the products showed a reduced level of fat, highest yield and highest water retention capacity. And the formulations showed to be in compliance with the microbiological standards established by ANVISA, being suitable for consumption. Hence, the formulation containing 3% swine fat and 2% of modified starch (F2) was the just one that was mostly accepted by proving personnels. Thereby, the formulation F2 included into foods might be regarded as those presenting the protein nutritional requirements, containing reduced fat contents, besides a good sensory acceptance.Original Abstract: O objetivo do estudo foi avaliar a viabilidade de uso do amido modificado, como substituto total ou partial da gordura em formulacoes de hamburgueres de carne de avestruz. Foram elaboradas quatro formulacoes, sendo Fl: contendo 5% de gordura suina; F2: com 3% de gordura suina e 2% de amido modificado; F3: com 2% de amido modificado; e F4: com 3% de gordura vegetal e 2% de amido modificado, que apos serem adicionadas aos hamburgueres de carne de avestruz foram submetidas as analises fisico-quimicas, microbiologicas e sensoriais. As amostras com adicao de amido modificado (F2, F3 e F4) apresentaram teor reduzido de gordura, maior rendimento e maior capacidade de retenco de agua. Essas formulacoes atenderam aos padroes microbiologicos estabelecidos pela ANVISA, sendo, portanto proprias ao consumo. A formulacao constituida de 3% de gordura suina e 2% de amido modificado (F2) foi a que obteve total aceitacao entre os provadores. Portanto, essa formulacao (F2) pode ser considerada como aditivo de alimento que atende as necessidades nutricionais de proteinas com teor reduzido de gordura, alem de apresentar boa aceitacao sensorial.