Desenvolvimento de hambúrguer com carne caprina de matrizes de descarte
Goat farming is an activity developed for many years in Brazil, especially in the northeastern region where breeding is widespread and a source of income for many families. The use of SRD (No Definite Race) species, being the cross of a Creole breed with an imported breed, characterizes a herd with...
| Autor principal: | Rocha, Bruna Regina Pereira da |
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| Formato: | Trabalho de Conclusão de Curso (Graduação) |
| Idioma: | Português |
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Universidade Tecnológica Federal do Paraná
2020
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riut-1-116242020-11-13T18:17:21Z Desenvolvimento de hambúrguer com carne caprina de matrizes de descarte Development of hamburger with old goat bucks meat Rocha, Bruna Regina Pereira da Weber, Cleusa Ines Marchi, João Francisco Alfaro, Alexandre da Trindade Marchi, João Francisco Weber, Cleusa Ines Caprinos Carne de cabra Hambúrgueres Avaliação sensorial Goats Goat meat Hamburgers Sensory evaluation CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS::TECNOLOGIA DE ALIMENTOS Goat farming is an activity developed for many years in Brazil, especially in the northeastern region where breeding is widespread and a source of income for many families. The use of SRD (No Definite Race) species, being the cross of a Creole breed with an imported breed, characterizes a herd with little yield and low quality in the carcass, being not profitable the creation for slaughter in large scale. In addition, meat from older animals is usually discarded because it has a low market value due to non-acceptance by the consumer of the sensory characteristics (odor, taste and texture) that the meat exhibits over time. It is a harder meat and has a very characteristic odor, making it difficult to consume in natura. With this, there is a need to develop techniques that make it possible to use these meats in the manufacture of meat products, enabling a new form of consumption, reusing and adding value to the raw material that is now commercially rejected. The present work aimed to develop hamburger with goat meat from discard matrices. For this, the design of the mixture with evaluation of two variables, textured protein and isolated soy protein was used in five trials, in order to verify its influence on the characteristics of the product. The raw material was then obtained, deboned and ground. Through the total weight of meat, the other ingredients were then weighed and the mixture was mixed and molded and then frozen until the other analyzes were carried out. Microbiological analyzes were carried out in accordance with RDC No. 12 of January 2, 2001, which requires the analysis for thermotolerant coliforms at 45 ° C, Salmonella sp, Staphylococcus coagulase positive and Clostridium sulfite reductant at 46° C . Regarding the physical-chemical analysis, the characteristics of yield, shrinkage, color and texture were evaluated, after which the sensorial analysis of acceptance and purchase intention was carried out. It was verified, by means of ANOVA, a significant difference for yield, color, shrinkage and texture, regarding the contents of soybean protein and isolated soy protein, with synergistic effect of both proteins. For the sensory acceptance and purchase intention tests, no significant difference was observed between the judges' evaluations, and all the tests were well accepted. For the analysis of the chemical composition, it is possible to observe adequate values for the evaluated parameters, being for protein the value of 23.06%, for humidity 70.52%, for lipids 4.68% and ashes 2.95%. With this, it was possible to obtain a hamburger with goat meat from discarded animals with good physical-chemical and sensorial characteristics. As for the market research with consumers, it was verified that the elaboration of hamburger can become a viable alternative for the insertion of goat meat of discard animals in the consumer market. A caprinocultura é uma atividade desenvolvida há muitos anos no Brasil, especialmente na região nordeste onde a criação é bastante difundida e é fonte de renda de muitas famílias. O uso de espécies SRD (Sem Raça Definida), sendo a cruza de uma raça crioula com uma raça importada, caracteriza um rebanho com pouco rendimento e baixa qualidade na carcaça, não sendo rentável a criação para abate em larga escala. Além disso, a carne de animais mais velhos geralmente é descartada, pois possui baixo valor de mercado devido a não aceitação do consumidor em relação às características sensoriais (odor, sabor e textura) que a carne apresenta com o passar do tempo. É uma carne mais dura e possui um odor bem característico, dificultando seu consumo in natura. Com isso, há a necessidade de desenvolver técnicas que tornem possível a utilização destas carnes na fabricação de derivados cárneos, viabilizando uma nova forma de consumo, reaproveitando e agregando valor à matéria-prima que hoje é comercialmente rejeitada. O presente trabalho objetivou desenvolver hambúrguer com carne caprina de matrizes de descarte. Para isso, foi utilizado o delineamento de mistura com avaliação de duas variáveis, proteína texturizada e proteína isolada de soja divididos em 5 ensaios, a fim de verificar a sua influência nas características do produto. Em seguida foi obtida a matéria-prima, desossada e moída. Através do peso total de carne, foram então pesados os demais ingredientes e realizado a mistura, a moldagem e levados então para o congelamento, até execução das demais análises. As análises microbiológicas foram realizadas de acordo com o estabelecido na RDC n°12, de 02 de janeiro de 2001, a qual exige a análise para coliformes termotolerantes a 45°C, Salmonella sp, Estafilococos coagulase positiva e Clostridium sulfito redutor a 46°C. Quanto às análises físico-químicas, foram avaliadas as características de rendimento, encolhimento, cor e textura, sendo posteriormente realizada a análise sensorial de aceitação e intenção de compra. Foi verificada, por meio de ANOVA, diferença significativa para rendimento, cor, encolhimento e textura, quanto aos teores de proteína de soja texturizada e proteína de soja isolada estudados, com efeito sinérgico de ambas as proteínas. Para os testes de aceitação sensorial e intenção de compra, não se observou diferença significativa entre as avaliações dos julgadores, sendo todos os ensaios bem aceitos. Para as análises de composição proximal química podem-se observar valores adequados para os parâmetros avaliados, sendo para proteína o valor de 23, 06%, para umidade 70,52%, para lipídeos 4,68% e cinzas 2,95%. Com isso, foi possível obter um hambúrguer com carne caprina de animais de descarte com boas características físico-químicas e sensoriais. Quanto à pesquisa de mercado com consumidores, verificou-se que a elaboração de hambúrguer pode se tornar uma alternativa viável para a inserção da carne caprina de animais de descarte no mercado consumidor. 2020-11-13T18:17:20Z 2020-11-13T18:17:20Z 2017-02-02 bachelorThesis ROCHA, Bruna Regina Pereira da. Desenvolvimento de hambúrguer com carne caprina de matrizes de descarte. 2017. 53 f. Trabalho de Conclusão de Curso (Graduação) – Universidade Tecnológica Federal do Paraná, Francisco Beltrão, 2017. http://repositorio.utfpr.edu.br/jspui/handle/1/11624 por openAccess application/pdf Universidade Tecnológica Federal do Paraná Francisco Beltrao Brasil Tecnologia em Alimentos UTFPR |
| institution |
Universidade Tecnológica Federal do Paraná |
| collection |
RIUT |
| language |
Português |
| topic |
Caprinos Carne de cabra Hambúrgueres Avaliação sensorial Goats Goat meat Hamburgers Sensory evaluation CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS::TECNOLOGIA DE ALIMENTOS |
| spellingShingle |
Caprinos Carne de cabra Hambúrgueres Avaliação sensorial Goats Goat meat Hamburgers Sensory evaluation CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS::TECNOLOGIA DE ALIMENTOS Rocha, Bruna Regina Pereira da Desenvolvimento de hambúrguer com carne caprina de matrizes de descarte |
| description |
Goat farming is an activity developed for many years in Brazil, especially in the northeastern region where breeding is widespread and a source of income for many families. The use of SRD (No Definite Race) species, being the cross of a Creole breed with an imported breed, characterizes a herd with little yield and low quality in the carcass, being not profitable the creation for slaughter in large scale. In addition, meat from older animals is usually discarded because it has a low market value due to non-acceptance by the consumer of the sensory characteristics (odor, taste and texture) that the meat exhibits over time. It is a harder meat and has a very characteristic odor, making it difficult to consume in natura. With this, there is a need to develop techniques that make it possible to use these meats in the manufacture of meat products, enabling a new form of consumption, reusing and adding value to the raw material that is now commercially rejected. The present work aimed to develop hamburger with goat meat from discard matrices. For this, the design of the mixture with evaluation of two variables, textured protein and isolated soy protein was used in five trials, in order to verify its influence on the characteristics of the product. The raw material was then obtained, deboned and ground. Through the total weight of meat, the other ingredients were then weighed and the mixture was mixed and molded and then frozen until the other analyzes were carried out. Microbiological analyzes were carried out in accordance with RDC No. 12 of January 2, 2001, which requires the analysis for thermotolerant coliforms at 45 ° C, Salmonella sp, Staphylococcus coagulase positive and Clostridium sulfite reductant at 46° C . Regarding the physical-chemical analysis, the characteristics of yield, shrinkage, color and texture were evaluated, after which the sensorial analysis of acceptance and purchase intention was carried out. It was verified, by means of ANOVA, a significant difference for yield, color, shrinkage and texture, regarding the contents of soybean protein and isolated soy protein, with synergistic effect of both proteins. For the sensory acceptance and purchase intention tests, no significant difference was observed between the judges' evaluations, and all the tests were well accepted. For the analysis of the chemical composition, it is possible to observe adequate values for the evaluated parameters, being for protein the value of 23.06%, for humidity 70.52%, for lipids 4.68% and ashes 2.95%. With this, it was possible to obtain a hamburger with goat meat from discarded animals with good physical-chemical and sensorial characteristics. As for the market research with consumers, it was verified that the elaboration of hamburger can become a viable alternative for the insertion of goat meat of discard animals in the consumer market. |
| format |
Trabalho de Conclusão de Curso (Graduação) |
| author |
Rocha, Bruna Regina Pereira da |
| author_sort |
Rocha, Bruna Regina Pereira da |
| title |
Desenvolvimento de hambúrguer com carne caprina de matrizes de descarte |
| title_short |
Desenvolvimento de hambúrguer com carne caprina de matrizes de descarte |
| title_full |
Desenvolvimento de hambúrguer com carne caprina de matrizes de descarte |
| title_fullStr |
Desenvolvimento de hambúrguer com carne caprina de matrizes de descarte |
| title_full_unstemmed |
Desenvolvimento de hambúrguer com carne caprina de matrizes de descarte |
| title_sort |
desenvolvimento de hambúrguer com carne caprina de matrizes de descarte |
| publisher |
Universidade Tecnológica Federal do Paraná |
| publishDate |
2020 |
| citation |
ROCHA, Bruna Regina Pereira da. Desenvolvimento de hambúrguer com carne caprina de matrizes de descarte. 2017. 53 f. Trabalho de Conclusão de Curso (Graduação) – Universidade Tecnológica Federal do Paraná, Francisco Beltrão, 2017. |
| url |
http://repositorio.utfpr.edu.br/jspui/handle/1/11624 |
| _version_ |
1805312334982283264 |
| score |
10,814766 |