Development and physical-chemical characterization of a mixed turkey and chicken hamburger

Abstract

With low consumption in Brazil, turkey meat has stood out nutritionally as a high quality product, with a higher protein content when compared to beef and pork. The objective of this work was to develop and evaluate the centesimal composition and physical characteristics of mixed hamburgers, made with turkey and chicken, seeking to increase the consumption of turkey meat. Two formulations of the mixed hamburger were prepared (F1 and F2), F1 with 20% turkey meat and F2 with 60% turkey meat. The proximate composition, pH, CRA, cooking losses, shrinkage, colorimetric parameters and texture profile of the products were evaluated. The content of lipids and proteins differed significantly (p <0.05) between formulations F1 and F2. The Hamburger with the highest percentage of chicken (F1) in its formulation had the lowest content of lipids in its composition 6.54%, which can be explained by the cut (chicken breast) used in processing, when compared to formulation F2 which contained higher concentration of turkey meat, in which the meat of the animal was used as a whole and not just a specific cut. F1 also reported the greatest shrinkage, being directly related to the lowest CRA presented by the product. There were no differences between the color and texture profile of the samples. Therefore, turkey meat can be used in the manufacture of hamburgers without compromising the composition and technological parameters of this product.