Storage of beef burgers containing fructooligosaccharides as fat replacer and potassium chloride as replacing sodium chloride.

There was few studies using the simultaneous reduction of fat and sodium chloride, as well as the stability of the meat products with these reductions. This study aimed to evaluate the effects of fat and sodium chloride reduction in beef burgers during storage. For this, two treatments were produced: T1-without fat and sodium chloride reduction (control) and T2-with 50% fat reduction + 5% fructooligosaccharides and with the replacement of 50% of sodium chloride by potassium chloride. Physicochemical analysis and sensory acceptance were performed. According to results, the pH increased (p < 0.05) with 120 days. For the lipid oxidation, there was an interaction between treatments and storage. There was an increase in TBARS with storage for both treatments. T2 had the highest TBARS at 0, 30, and 60 days. For the color before cooking, there was a reduction in the redness (p < 0.05) with 90 days. After cooking, the lightness reduced at 90 days, while the redness increased at 90 days. However, the instrumental changes were not perceived by consumers. For the sensory acceptance, there was a reduction in the flavor, texture and overall liking with storage. However, despite the decline, the averages remained in the acceptance zone. The beef burgers were perceived as less juiciness and less salty after storage. Thus, the storage affects the physicochemical characteristics and sensory evaluation of beef burgers low-fat and low-sodium. The results reinforce the need for more studies with the storage of meat products with fat and sodium chloride reduced.

Avaliação da estabilidade físico-química frutas minimamente processadas: mamão, melão e abacaxi / Evaluation of physical-chemical stability minimally processed fruits: mammon, melon and pineapple

Produtos minimamente processados podem ser definidos como frutas ou hortaliças, ou a combinação destas que tenham sido fisicamente alteradas, mas que permaneçam em estado fresco. Neste trabalho elaborou-se um mix de frutas minimamente processadas (mamão, melão e abacaxi) e estudou-se a estabilidade (0, 1, 2, 3 e 4 dias) das características físicoquímicas (pH, acidez total, vitamina C, BRIX e atividade de água). Assim, através de análises estatísticas com regressão a 5% de significância observou-se alterações significativas com o decorrer do tempo de armazenamento em alguns paramentos como pH, acidez e vitamina C. Porém, em outros parâmetros importantes como atividade de água e sólidos solúveis não foi possível observar uma variação com o tempo de armazenamento.