Resumo

OSPINA MENESES, Silvia Marcela; RESTREPO MOLINA, Diego Alonso  e  LOPEZ VARGAS, Jairo Humberto. MICROBIOLOGICAL AND BROMATOLOGICAL CHARACTERIZATION OF BURGERS WITH ADDITION OF GREEN BANANA FIBER ENTIRETY. Rev. Fac. Nac. Agron. Medellín [online]. 2011, vol.64, n.1, pp.5993-6005. ISSN 0304-2847.

The aim of this study was to evaluate the effect of replacing half the fat by green banana fiber reconstituted 1:1 and 1:1,38 on microbiological and qualitative characteristics of beef patties compared with patties with 20% fat hamburger control during 60 days of frozen storage. The results show significant differences (P <0.05) in time and adding fiber to the characteristics of protein, fat, moisture, ash, lightness (L *) and the content of soluble dietary fiber (SDF), fiber dietary insoluble (FDI) and total dietary fiber (TDF). The burgers fiber showed lower levels of protein and fat. The values of ash on the burgers with fiber, were higher than control patties because of the contribution made by green banana fiber integrity, while the moisture content was higher in the control patties. The content of TDF, FDS and FDI remained stable during storage for 60 days including fiber burgers. Microbiological results showed no significant differences (P>0.05) or the time or the inclusion levels of fiber. Both hamburger including control as the fiber remained stable in terms of microbiological quality during 60 days of frozen storage. Moreover, the level of oxidation showed no significant difference (P> 0.05) between treatments, without presenting oxidation time. The full green banana fiber can be used successfully as a substitute for fat in beef patties "reduced or low fat."

Palavras-chave : Dietary fiber; meat patties; health food; fat; meat industry.

        · resumo em Espanhol     · texto em Espanhol     · Espanhol ( pdf )