Influência da adição de farelo de aveia nas propriedades físicas de hambúrguer de frango

Abstract

The preparation of chicken burger with added oat bran brings in a healthier meat product. The objective of this study was to evaluate the influence of the addition of oat bran in the physical properties of chicken burger. Four burger formulas were prepared with different concentrations of oat bran (1, 2, 3 and 4%) and a control formula containing 2% isolated soy protein. The F4 formula (4% of oat bran) showed higher brightness and higher b* value for color of the raw samples. In frozen samples, F3 (3% of oat bran) showed higher b* value. In the fried samples, Control and F1 (1% of oat bran) had higher values for a*. Regarding the texture parameters, C and F1 samples had higher resistance due to the lower concentration of oat bran. It can be said that the addition of oat bran influences the color and texture properties in chicken burger.