8623 Article 123731 1 10 20201006

Research, Society and Development, v. 9, n.
10, e5349108623, 2020

(CC BY 4.0) | ISSN 2525-3409 | DOI: http://dx.doi.org/10.33448/rsd-v9i10.8623
Oxidative stability of goat hamburger added with black sesame extract
Estabilidade oxidativa de hambúrger de cabra adicionado com extrato de gergelim
preto
Estabilidad oxidativa de hamburguesa de cabra añadida con extracto de sésamo negro
Received: 09/20/2020 | Reviewed: 09/26/2020 | Accept: 10/06/2020 | Published: 10/06/2020
Vinícius Teodoro Ferreira Queiroga

ORCID: https://orcid.org/0000-0001-7348-4307
Federal University of Campina Grande, Brazil
E-mail: [email protected]
Sabrina dos Santos Costa
Tiago da Nóbrega Albuquerque
Andressa Gonçalves de Santana
Mateus Gonçalves Silva
ORCID: http://orcid.org/0000-0003-0412-6359
Ingrid Ramalho Marques
Federal University of Santa Catarina, Brazil
Rerisson do Nascimento Alves
ORCID: https://orcid.org/0000-0003-4936-844X
Federal University of Paraiba, Brazil
1
Research, Society and Development, v. 9, n. 10, e5349108623, 2020
Bruno Raniere Lins de Albuquerque Meireles
Abstract
Goat meat has taken a prominent role for the Northeast region of Brazil, and meat products
such as hamburgers are a way of adding value to this raw material. Thus, the objective of this
work was to prepare goat hamburgers and evaluate the effect of black sesame extract as a
natural antioxidant during 40 days of storage. Four formulations were made: F1 - with bacon
and no added antioxidant; F2 - with bacon and addition of 0.5% of black sesame extract; F3 -
with soybean oil and without addition of antioxidant and F4 - with soybean oil and addition of
0.5% of black sesame extract. The hamburgers were subjected to centesimal composition
analysis and evaluation of oxidative stability for 40 days. The treatments did not differ in
terms of moisture and ash contents, with average values of 69.55 and 1.34%, respectively.
The lipid content is in accordance with Brazilian legislation (maximum 23%), where it was
possible to observe that the addition of black sesame extract, as it is an oilseed, provided an
increase in the lipid content between F1 (10.96%) and F2 (11.97%) and between F3 (12.89%)
and F4 (15.00%). Regarding the oxidative stability study, the use of saturated fat (bacon) and
the action of black sesame as a natural antioxidant provided a lower oxidation of hamburgers,
observing values of 11.44; 3.64; 18.07 and 16.04 mg MDA/kg of sample for F1, F2, F3 and
F4, respectively. Thus, the black sesame extract was efficient for oxidative control of goat
hamburgers.
Keywords: Caprinoculture; Meat product; Natural antioxidant; Oxidation in meat.
Resumo
A carne caprina tem assumido papel de destaque para a região Nordeste do Brasil e os
derivados de carne, como o hambúrguer, são uma forma de agregar valor a essa matéria-
prima. Assim, o objetivo deste trabalho foi preparar hambúrguer de cabra e avaliar o efeito do
extrato de gergelim preto como antioxidante natural durante 40 dias de armazenamento.
Foram feitas quatro formulações: F1 - com bacon e sem antioxidante adicionado; F2 - com
bacon e adição de 0,5% de extrato de gergelim preto; F3 - com óleo de soja e sem adição de
2
antioxidante e F4 - com óleo de soja e adição de 0,5% de extrato de gergelim preto. Os
hambúrgueres foram submetidos à análise da composição centesimal e avaliação da
estabilidade oxidativa por 40 dias. Os tratamentos não diferiram quanto aos teores de umidade
e cinzas, com valores médios de 69,55 e 1,34%, respectivamente. O teor de lipídios está de
acordo com a legislação brasileira (máximo 23%), onde foi possível observar que a adição do
extrato de gergelim preto, por se tratar de uma semente oleaginosa, proporcionou aumento no
teor de lipídios entre F1 (10,96%) e F2 (11,97%) e entre F3 (12,89%) e F4 (15,00%). Em
relação ao estudo da estabilidade oxidativa, o uso da gordura saturada (bacon) e a ação do
gergelim preto como antioxidante natural proporcionou uma menor oxidação dos
hambúrgueres, observando-se valores de 11,44; 3,64; 18,07 e 16,04 mg MDA/kg de amostra
para F1, F2, F3 e F4, respectivamente. Dessa forma, o extrato de gergelim preto foi eficiente
no controle oxidativo de hambúrgueres caprinos.
Palavras-chave: Caprinocultura; Produto cárneo; Antioxidante natural; Oxidação na carne.
Resumen
La carne de cabra ha tomado un papel destacado para la región Nordeste de Brasil, y los
productos cárnicos como las hamburguesas son una forma de agregar valor a esta materia
prima. Así, el objetivo de este trabajo fue preparar hamburguesas de cabra y evaluar el efecto
del extracto de sésamo negro como antioxidante natural durante 40 días de almacenamiento.
Se hicieron cuatro formulaciones: F1 - con tocino y sin antioxidantes añadidos; F2 - con
tocino y adición de 0,5% de extracto de sésamo negro; F3 - con aceite de soja y sin adición de
antioxidante y F4 - con aceite de soja y adición de 0,5% de extracto de sésamo negro. Las
hamburguesas se sometieron a análisis de composición centesimal y evaluación de estabilidad
oxidativa durante 40 días. Los tratamientos no difirieron en términos de contenido de
humedad y cenizas, con valores promedio de 69.55 y 1.34%, respectivamente. El contenido
de lípidos está de acuerdo con la legislación brasileña (máximo 23%), donde se pudo observar
que la adición de extracto de sésamo negro, por ser una oleaginosa, proporcionó un aumento
en el contenido de lípidos entre F1 (10,96%) y F2. (11,97%) y entre F3 (12,89%) y F4
(15,00%). En cuanto al estudio de estabilidad oxidativa, el uso de grasas saturadas (tocino) y
la acción del sésamo negro como antioxidante natural proporcionaron una menor oxidación de
las hamburguesas, observándose valores de 11,44; 3,64; 18,07 y 16,04 mg MDA / kg de
muestra para F1, F2, F3 y F4, respectivamente. Así, el extracto de sésamo negro resultó eficaz
para el control oxidativo de las hamburguesas de cabra.
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Palabras clave: Caprinocultura; Producto cárnico; Antioxidante natural; Oxidación en la
carne.
1. Introduction
With the growing search for healthy foods and the appreciation of regional culture,
goat meat has been showing great progress in the development of new meat products, due to
its characteristics of high protein value and low levels of fat, cholesterol and calories,
compared to beef and pork, attracting the market of demanding consumers, and the
preparation of meat products, such as hamburgers, is a great alternative to add value and
facilitate their entry into the consumer market (Madruga 2005; Madruga et al. 2007).
Hamburger is an industrialized meat product obtained from the ground meat of
butchery animals, whether or not added with adipose tissue and ingredients, molded and
subjected to an appropriate technological process, being called Hamburger followed by the
name of the animal species (Brasil, 2000).
The addition of fats, both solid and liquid, is normally used to guarantee desirable
sensory characteristics, such as softness, flavor and palatability; however, these same lipid
sources make the product much more susceptible to oxidation processes, which in turn can
lead to reduced product shelf life (Oliveira, 2012).Thus, a very common practice to increase
the stability of lipids in foods is the addition of antioxidants. Due to the lower cost and
efficient action, the antioxidant compounds most used in the food industry are polyphenols of
synthetic origin. However, research indicates that such compounds feature toxic and
carcinogenic effects (Sun-Waterhouse et al. 2011). With the increase of consumer awareness
regarding healthy eating, there was a need for natural alternatives, which have the same
antioxidant potential, but which do not cause a harmful danger to health.
Studies highlight the presence of phenolic antioxidants and other phytonutrients in
oilseeds, important for reducing the incidence of chronic diseases, as long as there is a regular
intake of these foods (Melo et al. 2006; Valtueña et al. 2008), with a special interest in the
sesame (Sesamum indicum), due to the presence of natural antioxidants, such as phenolic
compounds, phytates, lignans and tocopherols (Chen et al. 2005; KourI and Arriel, 2009).
Sesame ranks ninth among the most cultivated oilseeds in the world. According to the
United Nations Organization for Agriculture (Food and agriculture Organization. 2009),
sesame is explored in 69 countries, and its world production is estimated at 3.5 million tons of
grain, in approximately 7.5 million hectares cultivated. About 90% of the sesame produced
4
worldwide is destined for food consumption (Kouri and Arriel, 2009), and stands out as a
highly nutritious food.
Thus, the objective of this work was to evaluate the oxidative stability of goat
hamburgers made with saturated and unsaturated fats under the effect of black sesame extract
as a natural antioxidant.
2. Methodology
2.1 Obtaining of extract
Black sesame sample (Sesamum indicum) was acquired from local commerce in the
city of Campina Grande - PB, in a dry state. To obtain the extract, two extraction methods
were evaluated, being the aqueous method (100% water) and the hydroalcoholic method
(70% ethanol and 30% water). Both methods were prepared with 50 g of black sesame and
110 ml of each solvent. After preparation, the extracts underwent a mechanical stirring
process for four hours. Then, filtration and drying were carried out, in an air circulation oven
at 40º C, for an average time of 18 hours. After drying, the extracts were stored under
refrigeration (5 °C) until they were used for the analysis of total phenolic compounds and
added to the meat products.
2.2 Assessment of total phenolic compounds of extracts
Evaluation of total phenolic compounds content was determined according to the

method of Folin-Ciocalteu (Slinkard and Singleton, 1977). Gallic acid was used for the
standard curve and the results were expressed in terms of gallic acid equivalent (mg EAG/g
extract). The absorbances of the mixtures were read at 760 nm in UV-vis from Shimadzu,
model UV-2550. After analyzing the results, a choice was made between the aqueous and
hydroalcoholic extract, which presented the highest content of total phenolic compounds and
the highest yield for addition in goat hamburgers.
2.3 Elaboration of goat hamburgers
The meat (85.4%), together with the fat (6%), was subjected to grinding, followed by
the addition of refined salt (1.1%), cassava starch (2%), ice water (5%) and finally the
5
antioxidant (0.5%). Subsequently, the products were hand blended and modeled with the
appropriate pieces to shape the hamburger.
Four formulations were made with two repetitions in each treatment. Formulation 1
(F1): with animal fat obtained from bacon and without the addition of antioxidant;
Formulation 2 (F2): with animal fat obtained from bacon and addition of 0.5% of black
sesame extract; Formulation 3 (F3): with soy oil and without the addition of antioxidant and
formulation 4 (F4): with soy oil and the addition of 0.5% black sesame extract. All treatments
were stored under freezing at a temperature of -18 ºC until the moment of analysis.
2.4 Physicochemical evaluation of goat hamburgers
The physicochemical analysis were carried out at 0 and 60 days of storage, using the
following methodologies:
•Water activity (Aw): performed according to method 978.18, described by AOAC (2000),
using an AQUALAB CX2 device (Decagon Devices, Washington, USA);
•Colorimetry: evaluated using the Konica Minolta Colorimeter, model CR-10 for reading the
parameters L* (brightness), a* (red/green intensity) and b* (yellow/blue intensity).
•pH: determined using a digital pH meter (DIGIMED, model pH 300M, São Paulo, Brazil),
following the parameters described by method no 947.05 from AOAC (2000).
•Water holding capacity (WHC): It was carried out according to the methodology of Grau and
Hamm (1953), modified by Hoffmann et al (1982).
2.5 Proximalcomposition
The moisture, ash and protein contents were determined using the methodology
described in items 950.46.41, 920.153 and 928.08, respectively AOAC (2012), and the lipid
content was verified following the procedures of Folch, Less and Stanley (1957).
2.6 Oxidation analysis
The lipid oxidation of the products was determined at times 0, 20 and 40 days of
storage by the TBARS method, according to the methodology described by Rosmini et al
(1996).
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2.7 Statistical analysis
All results obtained were submitted to analysis of variance (ANOVA), using

completely randomized design, where the statistically different treatments were evaluated by
Tukey test at the level of 5% of significance, using the statistical software AGROESTAT.
3. Results and Discussion
The average values of phenolic compounds extracted from black sesame using
aqueous and hydroalcoholic solvents are expressed in Table 1.
Table 1 Concentration of total phenolic compounds in black sesame extracts.
Total phenolic compounds* (mg

Solvent Yield (%)
EAG / 100 g of sample)
Aqueous 735.5a ± 61.09 1.0

Hydroalcoholic 751.5a ± 19.1 2.4
* Results expressed as mean ± standard deviation (duplicate). Averages followed by the same letter do
not differ statistically by the Tukey test (p> 0.05). Source: Authors.
Although no significant difference was observed between the concentration of

phenolic compounds in the evaluated extracts, the hydroalcoholic solvent was chosen for
application as a natural antioxidant in goat hamburgers because it led to a higher extract yield
(2.4%), when compared to the aqueous solvent (1.0%). This fact can be justified due to the
use of water in conjunction with ethanol, allowing greater amounts of components to be
obtained, since such compounds can present different degrees of polarity, influencing
extraction efficiency and yield at the end of the process (Barbi, 2016).
Phenolic compounds play an important role in antioxidant activity through
neutralization or sequestration of free radicals and chelation of transition metals, acting both
in the initiation stage and in the propagation of the oxidative process (Silva, 2011). The
analyzed black sesame extracts presented levels of total phenolic compounds higher than
those described by Silva (2011) who reported values of 261.9 ± 7.5 mg in gallic acid
equivalent (EAG) per 100 g of seed, indicating that these extracts can be used as ingredients
in the preparation of food products, as a strategy to increase the functional properties of food.
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Physicochemical characteristics of goat hamburgers are represented in Table 2. There
was no significant difference among the formulations when analyzing the moisture content,
varying between 69.19 and 69.92%. As it is an abundant component, water influences the
quality of the meat, contributing to the juiciness, texture, color and flavor (Lawrie, 2005). On
the other hand, water is the main medium for biological reactions that occur in meat, directly
affecting such reactions during storage and processing. Santos et al. (2009), working with
hamburgers made of different proportions of beef and pork, found similar results for moisture
content, which varied from 66.57% to 73.54%, indicating that goat hamburger formulations
are similar to the data reported in the literature.
Table 2 Physicochemical characterization of hamburgers made with different lipid sources

with or without added antioxidant.
Formulations*
Parameters
F1 F2 F3 F4
Moisture (%) 69.81a ± 0.25 69.23a ± 0.48 69.92a ± 0.32 69.19a ± 0.18
Lipids (%) 10.95b ± 0.53 11.96b ± 0.98 12.88ab ± 0.71 14.99a ± 1.04
Protein (%) 13.58b ± 0.14 12.51c ± 0.53 15.36a ± 0.16 11.88c ± 0.53
Ashes (%) 1.05b ± 0.1 1.38ab ± 0.36 1.21ab ± 0.11 1.69a ± 0.05
WHC (%) 56.45a ± 2.66 59.73a ± 0.39 56.45a ± 1.54 56.33a ± 2.31
* Means followed by equal letters on the same line do not differ statistically by the Tukey test (p>
0.05).
F1- Animal fat without antioxidant; F2 - Animal fat + 0.5% black sesame extract; F3 - soybean oil
without antioxidant; F4 - soybean oil + 0.5% black sesame extract. Source: Authors.
Regarding the lipid content, there was a significant difference between the F4
formulation in relation to the F1 and F2 formulations, although it did not differ significantly
from the F3 formulation. Lipids are macronutrients of great food importance, present in meat
products, in order to improve sensory characteristics, such as softness and juiciness
(Gonsalves, 2012). The difference observed among treatments can be justified by the type of
fat used, animal fat in formulations F1 and F2 and vegetable soybean oil in F3 and F4. All
formulations are in accordance with current legislation, which determines the maximum lipid
content corresponding to 23% (Brasil, 2000).
The ash values varied from 1.05 to 1.69% for elaborated goat hamburgers, which
shows a statistical difference between the different formulations. These results are close to
those reported by Santos et al (2009), which obtained an average ash content of 1.18%. The
8
ash content is related to the amount of minerals, such as iron, phosphorus, zinc and selenium
present in the meat, which provide vital functions for the proper functioning of the central
nervous system (CNS), such as controlling muscle contraction, strengthening teeth and bones
and transport of oxygen to the blood (Alves, 2005).
Formulation F3 differed significantly from the other formulations in protein content,
presenting the highest value of 15.36%. Formulation F1 showed a slightly lower value
(13.58%), differing from formulations F2 and F4, with values 12.51 and 11.88%,
respectively. The values for the protein contents found are similar to those reported by
Martins et al. (2009) of 13.2%, Santos et al (2010) of 13.6% protein and by Lemos et al.
(2009) of 15.50%. Protein in meat is considered to be the main responsible for the functional
characteristics of emulsion and water holding capacity (WHC), in addition to the nutritional
function, considered of high biological value, as it contains all essential amino acids and in
proportions that meet the nutritional needs (Pereira, 2013).
Regarding the WHC, there was no significant difference between the formulations,
whose results ranged from 56.33 to 59.73%. The water holding capacity (WHC) is of
fundamental importance in meat quality during meat storage and/or processing. When the
tissues have little water retention capacity, there is loss of moisture and, consequently, weight,
also affecting sensory characteristics, such as softness and final yield of the meat product
(Goñi, 2010).
Table 3 shows the values of the physicochemical parameters of goat hamburgers
evaluated during 60 days of storage.
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Table 3 Physicochemical parameters of goat hamburgers during 60 days of storage.
Storage time (days)**
Parameters Formulations
0 60
F1 0.99 ± 0.00aA 0.99 ± 0.00aA
Water
F2 1.00 ± 0.00aA 1.00 ± 0.00aA
activity
F3 1.00 ± 0.00aA 1.00 ± 0.00aA
(Aw)
F4 1.00 ± 0.00aA 1.00 ± 0.00aA
F1 42.96 ± 1.27aA 42.61 ± 1.38aA
F2 42.43 ± 2.05aA 42.19 ± 0.68aA
L*
F3 42.90 ± 1.09aA 42.48 ± 1.95aA
F4 41.63 ± 0.92aA 40.76 ± 2.54aA
F1 7.56 ± 0.64aA 4.96 ± 0.15aB
F2 7.16 ± 0.80aA 4.36 ± 0.73aB
a*
F3 7.60 ± 0.20aA 4.62 ± 0.71aB
F4 6.83 ± 0.20aA 4.36 ± 1.40aB
F1 17.16 ± 0.61aA 18.13 ± 0.15aA
F2 17.95 ± 0.75aA 16.26 ± 0.25bB
b*
F3 17.66 ± 0.45aA 18.43 ± 0.31aA
F4 17.13 ± 0.41aA 16.86 ± 1.22aA
F1 5.67 ± 0.04aA 5.13 ± 0.01abB
F2 5.40 ± 0.05bA 5.22 ± 0.02aB
pH
F3 5.66 ± 0.02aA 5.11 ± 0.02bB
F4 5.41 ± 0.03bA 5.04 ± 0.07bB
** Means followed by the same letter do not differ statistically from each other by the Tukey test at
the level of 5% probability (p >0.05), with lowercase letters for analysis in the columns and uppercase
letters for analysis in the lines. F1 - Animal fat without antioxidant; F2 - Animal fat + 0.5% black
sesame extract; F3 - soybean oil without antioxidant; F4 - soybean oil + 0.5% black sesame extract.
Source: Authors.
Regarding the water activity (Aw), there was no significant difference among
formulations at 60 days of storage compared to time 0. Water activity has a fundamental role
in the processing to which meat is subjected and mainly in shelf life, as it is a factor favorable
to microbial development. The value of Aw gives an indication of the free water content
10
present in the food, which is the only form of water used by microorganisms. Bacteria are
usually more demanding regarding the availability of free water, followed by molds and
yeasts, requiring a high water activity value (Borba, 2010).
Regarding the colorimetric analysis, it was observed that there was no significant
difference among all the formulations during the 60 days of storage for parameter L*.
Brightness is an important feature for consumer acceptability, as it indicates the freshness of
the product at the time of purchase. As for parameter a*, there was a decrease in the value at
time 60 for all formulations when compared to time 0. This can be justified by the oxidation
of myoglobin to metmyoglobin, thereby reducing the intensity of the red color of the meat.
For the parameter b*, a reduction in the yellow color intensity was observed only in the F2
formulation.
When evaluating pH at time 0, higher values were found in F1 and F3 than in F2 and
F4. These results may be justified, possibly, by the presence of the natural antioxidant in these
latter formulations, which influenced the acidity of goat hamburgers due to the black sesame
extract. Within 60 days, formulation F4 presented the lowest pH value, 5.04.
The pH is an important meat quality factor since it is related to the microbial growth in
the food, because a drop in the pH value is an indication of lactic acid bacteria growth, while
the increase in the pH value is the indication of amine-producing bacteria. Checking the pH
over the storage period is a technique to monitor the conservation status of the meat product,
and to analyze the growth of some lactic acid bacteria (Morais and Souza, 2012). Therefore,
the final pH values ranged from 5.04 to 5.22, which indicates that hamburger formulations are
suitable, according to this parameter, for human consumption, as meat products are
considered good for consumption up to pH 6.0 (Santos, 2009).
Table 4 shows the lipid oxidation values of goat hamburger formulations over the
storage period.
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Table 4 TBARs index values expressed in mg of malonaldehyde (MDA)/kg of sample for
goat hamburgers over 40 days.
Storage time (days)*
Formulations
0 20 40
F1 10.63 ± 0.36aB 11.06 ± 0.39cAB 11.43 ± 0.07cA
F2 4.82 ± 0.14dA 3.33 ± 0.29dB 3.65 ± 0.08dB
F3 9.45 ± 0.35bB 15.91 ± 0.40aA 18.07 ± 0.18aA
F4 7.49 ± 0.02cC 12.12 ± 0.18bB 16.03 ± 0.19bA
* Means followed by the same letter do not differ statistically from each other by the Tukey test at the
level of 5% probability (p <0.05), with lowercase letters for analysis in the columns and uppercase
letters for analysis in the lines. F1- Animal fat without antioxidant; F2 - Animal fat + 0.5% black
sesame extract; F3 - soybean oil without antioxidant; F4 - soybean oil + 0.5% black sesame extract.
Source: Authors.
Regarding the lipid oxidation values during time 0, it was possible to observe the
effect of the formulations with addition of antioxidant (F2 and F4) in relation to their
respective formulations without protection (F1 and F3), whose results for oxidation were
superior. Formulation F2 showed the lowest lipid oxidation, and did not differ statistically for
the values of TBARs between 20 and 40 times, which demonstrates the antioxidant potential
of black sesame and less oxidative interferences in this formulation because it is added with
saturated animal fat, which has only simple type bonds, being more resistant to undesirable
reactions of lipid oxidation.
In formulations without antioxidant, a gradual increase in the lipid oxidation content
was observed, as expected by the absence of the antioxidant, especially in the formulation F3
over the days, which in addition to not having protection from free radicals, was formulated
with the addition of established fat, whose double bonds are susceptible to the lipid oxidation
process (Santos et al. 2013). The low values found in formulation F4 in relation to
formulation F3, prove the efficiency of the antioxidant used to delay lipid oxidation in goat
hamburgers.
4. Conclusion
Elaborated hamburgers complied with the current legislation regarding the

physicochemical parameters, however the type of fat used (saturated and unsaturated) was
determinant in the values of malonaldehyde (MDA) observed in the studied goat hamburgers.
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The addition of 0.5% of black sesame extract proved to be efficient in controlling
oxidation of goat hamburgers, during 40 days of storage, confirming its potential as a natural
antioxidant and source of phenolic compounds.
Acknowledgments
Thanks to Federal University of Campina Grande
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16
Percentage of contribution of each author in the manuscript
Vinícius Teodoro Ferreira Queiroga – 35%
Sabrina dos Santos Costa – 7%
Tiago da Nóbrega Albuquerque – 10%
Andressa Gonçalves de Santana – 7%
Mateus Gonçalves Silva – 7%
Ingrid Ramalho Marques – 7%
Rerisson do Nascimento Alves – 7%
Bruno Raniere Lins de Albuquerque Meireles – 20%
17

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Research, Society and Development, v. 9, n.

10, e5349108623, 2020

Received: 09/20/2020 | Reviewed: 09/26/2020 | Accept: 10/06/2020 | Published: 10/06/2020

Vinícius Teodoro Ferreira Queiroga

2.1 Obtaining of extract

2.2 Assessment of total phenolic compounds of extracts

Evaluation of total phenolic compounds content was determined according to the

2.3 Elaboration of goat hamburgers

2.4 Physicochemical evaluation of goat hamburgers

2.6 Oxidation analysis

All results obtained were submitted to analysis of variance (ANOVA), using

3. Results and Discussion

Table 1 Concentration of total phenolic compounds in black sesame extracts.

Total phenolic compounds* (mg

Aqueous 735.5a ± 61.09 1.0

Although no significant difference was observed between the concentration of

Table 2 Physicochemical characterization of hamburgers made with different lipid sources

Elaborated hamburgers complied with the current legislation regarding the

Thanks to Federal University of Campina Grande

Al-Kahtani, H. A., Abu-Tarboush, H. M., Bajaber, A. S. (1996). Chemical changes after

Barbi, R. C. T. (2016). Extraction and quantification of phenolic and antioxidant compounds

Figueiredo, A. S., & Modesto-Filho, J. (2008). Efeito do uso da farinha desengordurada do

Food Ingredients Brazil. (2014). Oxidative rancidity. revistafi.com.br/upload_a

Gonsalves, H.R (2012). Goat hamburger - Chemical, Microbiological and Sensory

Grau, R. (1953). Eine einfache methode zur bestimmung der wasserbindung im

Lawrie, R. A. (2005). Science of meat. Ed. Artmed. Porto Alegre.

Lemos, F. M. R (2009). Elaboration and Characterization of a product similar to mushroom

Madruga, M. S. (2007). Processamento e características físicas e organolépticas das carnes

Oliveira, R. R. (2012). Use of phytic acid as a natural antioxidant in meat products. 31 f.

Pereira, P. M. D. C. C., & Vicente, A. F. D. R. B. (2013). Meat nutritional composition and

Vasconcelos, T. B. (2014). Free Radicals and Antioxidants: Protection or Danger? Unopar

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