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Evaluation of the Effect of the Sesame Paste (Sesamum indicum) as Partial Fat Substitute in Hamburger Meat

2018; Engg Journals Publications; Volume: 10; Issue: 1 Linguagem: Inglês

10.21817/ijet/2018/v10i1/181001013

2319-8613

Piedad Margarita Montero Castillo, Erica P. Torres-Julio, Dayana P. Pérez-Rodríguez,

Food Quality and Safety Studies

Meat products are an important component in a healthy and balanced diet, as a result of their nutritional richness, especially in proteins of high biological value and micronutrients (iron, selenium, zinc and vitamin B12).However, many of the processed meat products contain high amounts of fat, salt, saturated fatty acids and cholesterol that potentially harm the consumer, which is why the aim of this research was to evaluate the effect of adding different levels of sesame paste as a partial fat substitute in hamburger meat.Three treatments were formulated with the addition of sesame paste T1 (5%), T2 (10%), T3 (25%) and a control T4 without the addition of paste.Bromatological properties, fatty acid profile and cholesterol were evaluated.Texture profile, physical properties, microbiological and sensory analysis and data processing were also performed in the SPSS program, version13.The results showed better performance in T2 treatment with a higher percentage of protein and a lower fat content of 18.07% and 26.56% respectively.The use of sesame paste was significant in reducing cholesterol by 58.65%, and also generated a beneficial effect on the saturated fraction of the product.Keyword -