MOJ Food Processing & Technology
Simara Marcia Marcato,1
Daiane de Oliveira
Gislaine Gonçalves Oliveira,1
Ricardo Ysaac García-Núñez,4
Jucilene Braitenbach Cavali,6
Jerônimo Vieira Dantas Filho,5,7 Maria Luiza
Rodrigues de Souza1
Background: The aim of this study was to evaluate chemical composition and sensory
analysis in hamburgers prepared with meat from laying quails at disposal age.
Main Body: The design was completely randomized, with four treatments of quail
hamburger, represented by the inclusion of bacon in its preparation, as follows: quail meat
without the inclusion of bacon; 5% inclusion of bacon, 10% inclusion of bacon and 15%
inclusion, and three replicates. The quails were cleaned, ground and seasoned for each
product. There was a significant difference in sensory acceptance for aroma and flavor
characteristics. In all variables, acceptance increased following the level of bacon inclusion.
In the purchase intent test, hamburgers with 10 and 15% inclusion of bacon were the most
accepted. For the chemical analysis, there was a difference for the variables, lipids, protein,
moisture, ash and caloric value. The products were accepted by the consumer, highlighting
the highest levels of bacon inclusion.
palatabilizers, fast food preparation, food alternatives, quail carcasses