Chicken burgers with added by-products from the processing of mixed orange and beet juice: development, nutritional, physicochemical, microbiological, and sensory characterization, and evaluation of the impact on satiety
Name: RHAIZA MARCIA PASSOS LEAL
Publication date: 26/06/2026
Examining board:
Name |
Role |
|---|---|
| DANIELA DA SILVA OLIVEIRA | Examinador Interno |
| ERICA AGUIAR MORAES | Coorientador |
| GARDÊNIA MÁRCIA SILVA CAMPOS MATA | Examinador Externo |
| JACKLINE FREITAS BRILHANTE DE SAO JOSE | Presidente |
Summary: By-products from the juice industry have been studied for their potential as textural ingredients in foods, such as meat products. The objective of this study was to develop and evaluate chicken burgers supplemented with by-products from the
processing of mixed orange and beet juice as a fat substitute. Four formulations were developed, designated F1, F2, F3, and F4, containing 0%, 2.5%, 5.0%, and 10.0% by weight of by-products, respectively, which partially or completely replaced the fat in the formulations. The study was conducted in three stages: the first stage consisted of physicochemical (moisture content and water activity), technological, and microscopic characterization; the second stage involved a storage study, with samples analyzed on days 0, 2, 4, and 8 of storage at 7 °C and on days 1, 8, 16, and 30 days of storage at -18 °C for physicochemical, microbiological,
phenolic compound content (PC), antioxidant capacity, and lipid oxidation assessments; the third stage comprised sensory analysis and the assessment of the formulations’ impact on satiety. For centesimal composition, only moisture content and lipids were significant (p<0.05). No source of variation was significant for the microbial groups in the formulations stored at -18
°C (p > 0.05), but time was significant for pH and Total Titratable Acidity (TTA) (p<0.05). For samples at 7 °C, time was a significant factor for aerobic mesophiles, psychrophiles, and coliforms at 35 °C (p < 0.05); interaction was significant for S. aureus and coliforms at 35 °C (p < 0.05); and time was significant for ATT and CF (p < 0.05). For color, the formulation was
significant for the variables L, a*, and total color difference (p<0.05). No source of variation was significant for lipid oxidation. The acceptability test showed that all attributes differed statistically from one another (p<0.05), except for appearance. Better acceptability was observed at inclusion levels of up to 5% by-products, with an acceptance rate above 70%. The analysis of
the impact on satiety indicated that higher percentages of by-products promoted greater feelings of satiety and fullness among the evaluators. Thus, the use of by-products shows promise, as it allows for full utilization and the development of products with better nutritional profiles. However, incorporation levels must be evaluated to optimize technological and nutritional benefits while preserving the quality of the final product.
