Physical and chemical quality of beef and chicken burgers submitted to different heat treatments/Avaliacao fisico-quimica de hamburguer de carne bovina e de frango submetidos a diferentes processamentos termicos

Physical and chemical quality of beef and chicken burgers submitted to different heat treatments/Avaliacao fisico-quimica de hamburguer de carne bovina e de frango submetidos a diferentes processamentos termicos

This experiment aimed to evaluate the physical and chemical quality of beef and chicken burgers submitted to different heat treatments: baking in a microwave, conventional oven and frying. Proximate composition, percentage of weight loss and degree of shrinkage (retraction) were analyzed. The analys...

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Bibliographic Details
Published in:Alimentos e nutrição Vol. 24; no. 1
Main Authors: de Borba, Cristiane Maria, de Oliveira, Viviani Ruffo, Montenegro, Karina Romeu, Hertz, Plinho Francisco, Venzke, Janaina Guimaraes
Format: Journal Article
Language:Spanish
Published: Faculdade de Ciencias Farmaceuticas UNESP 01-01-2013
Online Access:Get full text
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Summary:This experiment aimed to evaluate the physical and chemical quality of beef and chicken burgers submitted to different heat treatments: baking in a microwave, conventional oven and frying. Proximate composition, percentage of weight loss and degree of shrinkage (retraction) were analyzed. The analyses were performed in triplicate. The microwave method was the one with the biggest losses in moisture, weight and higher degree of shrinkage for both types of meat. To both bovine and chicken burgers the greater retention of protein and ash occurred in the microwave method, however the percentage of fat was higher in the microwave method for chicken burger and in the fried for bovine burger.
ISSN:0103-4235