HAMBÚRGUER DE CARNE DE FRANGO COM DIFERENTES INCLUSÕES DE CARNE SUÍNA

Abstract

The chicken burger is a nutritious, cheap food option that offers convenience to consumers. The chicken burger is a nutritious, cheap food option that offers convenience to consumers. This work aimed to develop a chicken burger with different proportions of pork (CS0%, CS20%, CS40% and CS60%) by evaluating the physicochemical and microbiological characteristics (coliforms at 35ºC and coliforms at 45ºC). The results of the physicochemical analyzes for the determination of humidity, ash, pH, demonstrated that there were no statistically significant differences in the samples in relation to the proportions of pork, at the 5% level of significance, except for total titratable acidity. The humidity content varied from 41.50% to 44.95%, showing an increasing trend with the addition of pork and this reflected inversely in the ash content, which varied from 3.25 to 4.25, showing a higher value for the CS0% formulation. The same was observed for pH and total titratable acidity, varying between 4.91 to 5.24 and 0.10% to 0.13%, respectively. In the microbiological analysis to assess the safety of the product, they presented satisfactory results. These findings highlight the need for strict control in the handling and processing of meat, ensuring the food safety of the final product. The results of the physicalchemical and microbiological analyzes met the standards established in Brazilian legislation, with the results obtained, the formulation indicated for the burgers is CS40% including pork, which demonstrated better results in the physical-chemical analyzes in terms of humidity and in other aspects it maintained acceptable characteristics, being an effective strategy to improve the production of chicken burgers, with favorable results for the market.