Resumo

DE LANDETA, María Cristina et al. Proximate composition and mineral content in fast foods: top brand-hamburguers and vienna sausages raw and cooked. Diaeta [online]. 2012, vol.30, n.140, pp.18-24. ISSN 1852-7337.

One of the consequences of the nutrition transition in recent years has been the increase in the consumption of manufactured products, predominantly burgers and sausages, both in our country and in the rest of Latin America. We determined the proximate and mineral composition of industrially-produced hamburgers and sausages most consumed in Argentina, in the way they are sold and after being subjected to home cooking as recommended by manufacturers. By comparing the results with those of meat cuts shown in Food Composition Tables (TCA) of The National University of Luján, we found that the lipid content of regular burgers and sausages was higher than that of beef cuts, even those with higher lipid content. In the case of reduced calorie products, the decrease of fat content was more significant in the sausages with lipid percentages comparable to lean beef cuts. The sodium content in regular and reduced calorie hamburguers and sausages are increased between 700 and over 1000% compared to commonly consumed meat cuts (no salt added). Therefore, unlike meats that have a K / Na ratio greater than 3 both in sausages and hamburgers, significant decreases were found in this parameter. Hamburgers that were grill roasted produced a decrease of water content that caused an apparent increase of macronutrients and minerals, while the boil of Vienna sausages produced no significant difference in the proximate and mineral composition, except a reduction in Na, K and P.

Palavras-chave : Burgers; Sausages; Proximate composition; Mineral composition; cooking.

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