ADDITION OF GOLDEN FLAXSEED (Linum usitatissimum L.) AND DERIVATIVES IN BEEF BURGERS: SENSORY ACCEPTANCE AND SURVIVAL ANALYSISS

dc.creatorNovello, D
dc.creatorPollonio, MAR
dc.date2012
dc.date2014-08-01T18:17:46Z
dc.date2015-11-26T17:02:21Z
dc.date2014-08-01T18:17:46Z
dc.date2015-11-26T17:02:21Z
dc.date.accessioned2018-03-28T23:50:26Z
dc.date.available2018-03-28T23:50:26Z
dc.identifierBoletim Do Centro De Pesquisa De Processamento De Alimentos. Centro Pesquisa Processamento Alimentos, v. 30, n. 2, n. 273, n. 286, 2012.
dc.identifier0102-0323
dc.identifierWOS:000317895400012
dc.identifierhttp://www.repositorio.unicamp.br/jspui/handle/REPOSIP/76711
dc.identifierhttp://repositorio.unicamp.br/jspui/handle/REPOSIP/76711
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/1278901
dc.descriptionADDITION OF GOLDEN FLAXSEED (Linum usitatissimum L.) AND DERIVATIVES IN BEEF BURGERS: SENSORY ACCEPTANCE AND SURVIVAL ANALYSISS This paper aimed to study the influence of golden flaxseed oil, flour and seed in bovine hamburgers using sensory evaluation and survival analysis to select the best level of acceptance of each ingredient. It has been utilized rib and shoulder cuts to elaborate hamburgers containing levels of 2.5%, 5.0%, 7.5% and 10.0% of golden flaxseed oil, flour or seed, and a control formulation. The sensory evaluation considered the following attributes: appearance, flavor, texture and aroma also being applied, the overall acceptance testing and purchase intent. There was no difference (p>0.05) between the appearance of products. However, other attributes scored lower for the addition levels of 7.5 and 10.0% of each ingredient. The addition of up to 5.0% of each ingredient received good sensory acceptance. Survival analysis showed that addition levels greater than 10% of golden flaxseed and derivatives would be well accepted by consumers. In the analysis of optimization, flavor and texture attributes were the most influents on the acceptance of products. It was concluded that the addition of golden flaxseed and derivatives in beef burgers is feasible and results in a healthier alternative to the population.
dc.description30
dc.description2
dc.description273
dc.description286
dc.languagept
dc.publisherCentro Pesquisa Processamento Alimentos
dc.publisherCuritiba Pr
dc.publisherBrasil
dc.relationBoletim Do Centro De Pesquisa De Processamento De Alimentos
dc.relationBol. Cent. Pesqui. Process. Aliment.
dc.rightsaberto
dc.sourceWeb of Science
dc.subjectHAMBURGER
dc.subjectFLAXSEED
dc.subjectSENSORY ANALYSIS
dc.subjectLinum Usitatissimum
dc.subjectShelf-life Estimation
dc.subjectMeat Fats
dc.subjectFoods
dc.subjectProfile
dc.subjectMuscle
dc.subjectLeche
dc.subjectDulce
dc.subjectAcid
dc.titleADDITION OF GOLDEN FLAXSEED (Linum usitatissimum L.) AND DERIVATIVES IN BEEF BURGERS: SENSORY ACCEPTANCE AND SURVIVAL ANALYSISS
dc.typeArtículos de revistas


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