Spices as natural additives for beef burger production

Abstract This study aimed to investigate if the inclusion of different spices in bovine burger affects bacterial growth, lipid oxidation and sensorial characteristics of the products. Four hamburger formulations were prepared: control (without additives), saffron (1%), ginger (1%) and urucum (1%). The products were analyzed for total bacterial count (TBC) on days 0, 7 and 15 (storage at 4 °C) and 0, 15 and 60 (storage at -30 °C) and, for rancidity, on days 0, 30 and 60 (storage at -30 °C). The acceptance of the sensory attributes and the purchase intent were evaluated using hedonic scales. All burgers formulated with spices and kept at 4 °C had lower TBC than the control formulation, whereas for those stored at -30 °C, the same occurred only with the ginger-made ones. Lower lipid oxidation was found for the formulations containing the spices. Control and ginger formulations led the acceptance of the tasters for the attributes appearance and color, besides that, aroused greater interest in the purchase intention trial. It was concluded that the addition of spices reduced TBC and delayed the lipid oxidation of hamburgers, and that the products elaborated with ginger had the highest sensory acceptance and purchase intention indexes.

摘要 本研究旨在探究在牛肉汉堡中添加不同香料是否会对产品的细菌生长、脂质氧化及感官特性产生影响。本研究共制备4组汉堡配方：对照组（无添加剂）、藏红花（saffron）组（1%）、生姜（ginger）组（1%）及胭脂树籽（urucum）组（1%）。所有样品分别在4℃冷藏条件下于第0、7、15天检测总细菌计数（Total Bacterial Count, TBC），在-30℃冷冻储存条件下于第0、15、60天完成该项检测；脂质氧化酸败程度则在-30℃冷冻储存条件下的第0、30、60天进行检测。感官属性接受度及购买意愿采用快感评分量表（hedonic scales）进行评估。结果显示，所有添加香料并于4℃冷藏的汉堡，其总细菌计数均低于对照组；而在-30℃冷冻储存的样品中，仅生姜组汉堡表现出相同效果。添加香料的配方组脂质氧化程度均显著低于对照组。对照组与生姜组汉堡在外观与色泽属性上获得品鉴者更高的接受度，且在购买意愿调研中引发了更高的购买兴趣。本研究结论表明，添加香料可降低汉堡的总细菌计数并延缓脂质氧化，其中以生姜制备的汉堡感官接受度及购买意愿指数均为最高。