Substituição de gordura suína por farinha de casca de maracujá (Passiflora edulis) em hambúrgueres bovinos

Abstract

With changes in the population’s lifestyle, the consumption of processed foods has become increasingly common, especially due to their versatility and convenience, such as hamburgers. However, these products often present high fat content, which raises concerns about health impacts, encouraging the search for strategies that can reduce or replace these components. This study aimed to develop beef burgers with partial and total substitution of pork fat by passion fruit peel flour, evaluate changes in the physicochemical characteristics of this substitution, and characterize the flour used. Four formulations were developed: F1 (15% pork backfat and 0% flour), F2 (10% pork backfat and 5% flour), F3 (5% pork backfat and 10% flour), and F4 (0% pork backfat and 15% flour). Physicochemical analyses of the flour and burgers were performed in triplicate, with the data submitted to ANOVA and Tukey’s test (5% significance). The flour showed Aw of 0,405, titratable acidity of 0,164%, moisture of 7,44%, pH of 4,36, and ash content of 7,43%. In the burgers, pH ranged from 5,30 to 6,02, acidity from 0,55% to 0,94%, and water activity from 0,897 to 0,904. Moisture ranged from 66,58% to 67,75%, and ash content from 8,34% to 9,54%. Protein contents ranged from 46,87% to 53,77%, while lipid contents ranged from 9,60% to 17,87%. No significant difference was observed in shrinkage and yield. Moisture retention ranged from 33,58% to 43,56%, being higher in samples with flour addition. The results obtained indicate that passion fruit peel flour promotes specific changes in the physicochemical properties of the burgers, but without consistent technological improvements that justify its partial or total replacement of fat under the evaluated conditions.