Effect of chillangua (Eryngium foetidum) and various levels of soy (Glycine max) powder on the sensory and bromatological properties of hamburger discs.

Abstract

Introduction: Chillangua is considered a little-known
species in the food industry, this is because its use generally
occurs in traditional gastronomy, however, it presents a series of organoleptic and nutritional compounds (iron, riboflavin, calcium, fiber) of importance in nutrition. On the other hand, soy is one of the legumes with a large contribution of proteins of high biological value. Both raw materials are ideal for the formulation of meat products.
Materials and methods: A completely randomized design
was applied based on an analysis of variance with which the aim was to compare the means to determine if there were significant differences between the treatments. Factor A corresponded to the concentrations of soy powder at 5, 10, 15 and 20%, with which treatments were formulated with 3 replicates, giving a total of 12 experimental units. Subsequently, a Tukey test was applied to perform a comparison of multiple pairs of averages between the bromatological parameters. The values of the sensory analysis, where both texture and flavor were evaluated, were transferred to a data table, with which the
results were compared, using the non-parametric Kruskal Wallis test. For both tests, the InfoStat statistical software was used.
Results: All experimental treatments presented statistical
significance (p<0.05%) in the bromatological variables.
Absence of E. coli, Salmonella and sulfite-reducing
Clostridium was determined, however, there was presence of mesophilic aerobes and Staphylococcus aureus, on the other hand, at a sensory level, the flavor and texture attributes presented p<0.05%, while, the other sensory variables presented p>0.05%.
Conclusions: The treatment with the greatest bromato
logical property was T4. All experimental formulations met the microbiological quality required by the INEN 1338 standard.