Sensory atributes, nutricional values and innocuousness of hamburgers made with cherry pulp, soy and pork meet
The addition of pulps and extracts from some fruits has proved to be good to replace fat in food, aside from the addition oCof a higher nutritional value to chopped-meat products, such as hamburgers. In this work, hamburgers made with pork meet with the addition of cherry pulp and soy protein were assessed; physical, chemical and microbiological aspects were analyzed as well as their sensorial qualities. Three treatments with different percentages such as; pork meet 63.4 %, cherry pulp 8 %, soy protein 4.3 % and biosalt 1.1 % were made. Moisture was determined by the method (AOAC 950.46). In addition, pH and the percentage of lactic acid present in hamburgers was measured, presence of E. coli, as well as the sensorial evaluation according to their sensorial attributes and their overall acceptability. The content of moisture was not significantly different among the treatments (p≤ 0.05). Percentage of fat changed 30.5 % (T1) and 34.4 % (T3), being observed significant differences between both treatments (p≤ 0.05). The pH varied between 32 % (T1), 5.5 % (T2) and 23.7 % (T3) as compared with the hamburgers made in the control treatment T0, being significantly different from those made in treatments T1 and T2. The content of lactic acid showed an increase of 71.4 % (T1), 69.2 % (T2) and 36.4 % (T3), being significantly different among them. Significant differences (p≤ 0.05) in the perception of the attributes color and texture on the assessed hamburgers were detected, which did not happen with the attributes flavor and aroma. The microbiological evaluation, it was observed no presence of E.coli. The hypothesis of this study was not completely fulfilled because the addition of cherry pulp to make hamburgers effectively reduced the fat content, but the sensorial chemical aspects, acceptability and innocuousness did not show any improvement as compared to the control treatment.