Abstract This study aimed to investigate if the inclusion of different spices in bovine burger affects bacterial growth, lipid oxidation and sensorial characteristics of the products. Four hamburger formulations were prepared: control (without additives), saffron (1%), ginger (1%) and urucum (1%). The products were analyzed for total bacterial count (TBC) on days 0, 7 and 15 (storage at 4 °C) and 0, 15 and 60 (storage at -30 °C) and, for rancidity, on days 0, 30 and 60 (storage at -30 °C). The acceptance of the sensory attributes and the purchase intent were evaluated using hedonic scales. All burgers formulated with spices and kept at 4 °C had lower TBC than the control formulation, whereas for those stored at -30 °C, the same occurred only with the ginger-made ones. Lower lipid oxidation was found for the formulations containing the spices. Control and ginger formulations led the acceptance of the tasters for the attributes appearance and color, besides that, aroused greater interest in the purchase intention trial. It was concluded that the addition of spices reduced TBC and delayed the lipid oxidation of hamburgers, and that the products elaborated with ginger had the highest sensory acceptance and purchase intention indexes.

RESUMO: O objetivo deste estudo foi avaliar o efeito da inclusão de biomassa microbiana sobre a rancidez oxidativa de rações de tilápia armazenadas por 12 meses. Os tratamentos incluíram uma dieta controle e dietas suplementadas com 0,01% de vitamina E 0,01%, com 0,25 e 0,5% de S. cerevisiae e com 0,25 e 0,5% de S. platensis. As dietas experimentais foram armazenadas em sacos plásticos escuros, em temperatura ambiente (25 °C), durante 12 meses. A rancidez oxidativa foi mensurada pelas substâncias reativas ao ácido tiobarbitúrico (TBARS). Concluiu-se que as inclusões de 0,25% (1,734 ± 0,206) e 0,5% (1.629 ± 0.181) de Spirulina platensis e 0,5% (1.459 ± 0.305) de Saccharomyces cerevisiae reduziram a rancidez das dietas em comparação a dieta controle de tilápias-do-Nilo após 12 meses de armazenamento.

ABSTRACT: The aim of this study was to evaluate the effect of the inclusion of microbial biomass on the oxidative rancidity of tilapia rations stored for 12 months. Treatments included a control diet and diets supplemented with either 0.01% vitamin E, 0.25 and 0.5% of Saccharomyces cerevisiae and 0.25 and 0.5% of Spirulina platensis. Experimental diets were stored in the dark inside plastic bags at room temperature (25 °C) for 12 months. The oxidative rancidity was measured as thiobarbituric acid reactive substances (TBARS). It was concluded that the inclusions of Spirulina platensis at 0.25% (1.734 ± 0.206) and 0.5% (1.629 ± 0.181) and Saccharomyces cerevisiae at 0.5% (1.459 ± 0.305) minimized the oxidative rancidity in comparation to control diet (2.843 ± 0.109) of Nile tilapia until 12 months of storage.