Development of burgers with the addition of native pecan nut (Carya illinoinensis) and wheat fiber (Triticum aestivum), using meat from bulls fed with two fattening systems
Abstract
The objective of this research was to evaluate the effect of using of pecan nuts, wheat fiber, and beef obtained from bulls fattened under an intensive silvopastoral system (ISPS) on the physicochemical, microbiological, and sensory properties of hamburgers. Using a mixture design, the best hamburger formulation was obtained by using as independent variables the percentages of beef from bulls fattened under a traditional system (TS), pecan nuts, wheat fiber, additives, and vegetable mix, considering color, taste, odor, texture, and fat content as response variables. The best formulation obtained from the design was replicated using beef from the ISPS and a third control formulation was also prepared using TS beef and replacing the pecan nuts and fiber with beef fat. The resulting formulations underwent physicochemical controls, fatty acid profiling, microbiological analysis, and sensory evaluation through quantitative descriptive analysis. The best formulation suggested by the design was composed of 65.7% TS beef, 11.1% pecan nuts, 1.1% wheat fiber, 6.1% additives, and 16% vegetable mix. Formulations made with the addition of nuts and fibers (HST and HSSPi) were significantly superior from a physicochemical and sensory standpoint compared to the control hamburger (HC), with lower fat percentages, better cooking properties, higher contents of polyunsaturated fatty acids, and better sensory acceptance, with the ISPS beef–based formulation significantly standing out in these parameters. From a microbiological standpoint, no significant differences were found, and all products were microbiologically acceptable, meeting the parameters established in the standards.
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