Physical, chemical and sensory quality of goat hamburgers with an increase in textured soy protein.

Abstract

This work aimed to study alternatives to enhance meat from adult animals, as a means of developing new products of goat origin with acceptable quality for the local market. For this purpose, an experiment was conducted containing 4 different formulations, namely, Control A with 20% fat from the goat's abdomen, B with 5% textured soy protein, C with 10% textured soy protein and D with 15% of textured soy protein. Afterwards, the samples were submitted to physical-chemical and sensorial quality analyses. The results obtained from the physical-chemical analysis showed significant differences between the samples (P < 0.05), the pH reduced from 5.44 to 4.14, fat from 5.03% to 2.57%, moisture from 45.65 to 43.03% there was an increase in protein from 14.89 to 21.30% and there was no significant change with ash. The sensory evaluation made at the consumer's level did not show significant differences regarding flavour taste, aroma, appearance and global acceptance. However, colour and texture showed a significant difference at a significance level of (P < 0.05), showing an improvement in the colour of burgers with an increase in textured soy protein.