Desenvolvimento de hambúrguer clean label com substituição parcial ou total da carne bovina por base vegetal, adicionado de óleo de gergelim e polpa de açaí liofilizada

Abstract

Due to the environmental impacts caused by livestock farming and the health risks associated with excessive meat consumption, there is a growing trend towards flexitarianism and the search for alternative protein sources. In this context, plant-based alternatives stand out, especially burgers developed with few ingredients, aligned with the clean label trend. Thus, this study proposed developing hamburgers by replacing beef (0%, 25%, 50%, 75%, and 100%) with plant-based ingredients (risotto rice, textured soy protein, and cassava starch) through a simple and quick approach, using sesame oil as a substitute for animal fat and freeze-dried açaí pulp as a colorant and antioxidant. The physicochemical, chemical, and physical composition of açaí and the formulations was evaluated. The physicochemical and physical stability of the frozen hamburgers was monitored every 30 days for 120 days. Microbiological and sensory tests were performed at the beginning and end of storage. Acai showed a high phenolic content (5.50 g GAE 100 g−1), strong antioxidant activity (140.01 μM Trolox g−1, ABTS) and 300.48 mg 100 g−1 of total anthocyanins. The increased meat substitution reduced the protein content of the formulations (from 19.54% to 7.43%), but decreased cooking loss (from 38.64% to 7.60%) and shrinkage (from 22.63% to 1.89%), and increased yield (from 61.36% to 92.40%). The use of sesame oil promoted an increase in lipid oxidation (from 0.86 to 2.43 mg MDA kg−1 ) but reduced the concentration of saturated fatty acids (from 1.67 to 0.62 g 100 g−1 ) and increased polyunsaturated fatty acids (from 0.17 to 1.35 g 100 g−1 ). The formulation with 50% substitution maintained morphology, hardness, gumminess, and hewiness attributes comparable to the control with 100% meat (p ≥ 0.05). During storage, açaí preserved the pH, color, and lipid oxidation of the formulations, demonstrating similar efficacy to ascorbic acid. The microbiological evaluation obtained a ‘satisfactory result with acceptable quality’. Products with 25% and 50% substitution demonstrated sensory acceptance similar to the control, and açaí did not influence aroma and taste (p ≥ 0.05). Nutritionally enhanced and sensorially acceptable burgers have been successfully developed. The replacement of meat, especially by up to 50%, combined with the use of sesame oil, showed potential to meet flexitarians and the demand for natural and sustainable foods, while açaí added functionality and regional identity, configuring an innovative strategy for the meat industry.