Formulación, elaboración y control de calidad de hamburguesas con carne de res y cerdo deshidratada y determinación de las instrucciones para su rehidratación

Abstract

Research for the formulation, preparation and quality control of hamburger with dehydrated beef and pork and determination of the instructions for its rehydration and use. Using the scientific method, the elaboration of a dehydrated hamburger with the use of three types of binders was evaluated, determining the quality and safety of the food, by means of microbiological and bromatological analyses, using as materials, freeze-dryer, hot air oven, Goldfish or fat extractor apparatus, digestion and Macro Kjeldahl distillation apparatus. The beef and pork were freeze-dried, the formulation of the dehydrated hamburgers was continued using carrageenan, egg albumin and texturized vegetable protein, which were rehydrated after determining the optimum conditions (temperature, time and rehydration liquid), frying was carried out and a sensory evaluation analysis was applied to establish the most acceptable hamburger. The results of the first stage are the evaluation of sensory, physicochemical and microbiological characteristics, F1 is the best formulation having quality attributes as close as possible to a fresh hamburger, the physicochemical results detail a constitution of humidity 74, 18%, fat 2.65%, protein 15.89%, ash 1.32%, carbohydrates 5.96%, mesophilic aerobes 200000 CFU/g, Eschericha coli 0 CFU/g, staphylococcus aureus 100 CFU/g and molds and yeasts 0 CFU/g, guaranteeing its nutritional value and safety. It is concluded that the elaboration of a hamburger with dehydrated meats, with the help of science and technology of the food industry, is possible and offers new food alternatives of high quality meat derivatives in our country. It is recommended that dehydrated hamburger formulations be designed and elaborated for vegetarians.