Physicochemical Characteristics and Sensory Properties of Spent Laying Hen Burgers Formulated with Cashew Pomace Flour

Objective: The objective of this work was to evaluate the effect of adding different proportions of cashew flour on the quality characteristics of burgers from spent laying hens’ meat. Methods: Spent laying hens (~ 60 weeks old) were used to prepare hamburgers containing different proportions (0, 5, 10 and 15%) of cashew flour, which were evaluated for chemical and nutritional composition, pH, retention capacity of water, instrumental color, cooking yield and sensory aspects. Results and Discussion: The addition of cashew flour significantly increased the levels of total fiber, carbohydrates and minerals (calcium and iron). It decreased the levels of moisture, fat, protein, and percentage of shrinkage proportionally compared to the other formulations. The burger formulation with up to 5% had greater acceptance and purchase intention. However, burgers formulated with increased cashew fiber flour up to 15% produced darker samples, with an aftertaste and a more brittle texture. Conclusion: Thus, it was concluded that using cashew fiber flour as a dietary supplement increases the nutritional value and did not affect the sensory characteristic of hamburgers made from meat from discarded laying hens, making them a source of mineral and dietary fiber.