Desenvolvimento de produto cárneo de tilápia com antioxidantes naturais
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Data
2011-04-20
Autores
Larosa, Gisele [UNESP]
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Editor
Universidade Estadual Paulista (Unesp)
Resumo
O objetivo deste trabalho foi elaborar um produto cárneo a partir da CMS de tilápia-do- Nilo contendo os antioxidantes naturais: alecrim, orégano, sálvia e moringa e o antioxidante sintético propil galato, visando sua utilização como recheio ou acompanhamento da refeição. As degradações químicas e microbiológicas constituem os principais fatores de deterioração dos alimentos, sendo a oxidação um dos mais importantes processos de degradação por gerar sabores e odores desagradáveis. Como forma de prevenir ou retardar a oxidação, são adicionados ao alimento substâncias antioxidantes, e os condimentos têm demonstrado certo poder antioxidante, oferecendo uma alternativa ao uso de antioxidantes sintéticos. A composição centesimal, avaliação microbiológica e análise sensorial foram realizadas no início e final do armazenamento e, periodicamente foram determinados TBARS, BNVT, pH, cor instrumental e contagem de microrganismos psicrotróficos. Os resultados mostraram que os diferentes antioxidantes influenciaram o índice de oxidação lipídica e os valores de pH durante o período de armazenamento da CMS. Os valores de pH ficaram compreendidos entre 6,17 e 6,55 e os valores iniciais de malonaldeído foram semelhantes no início e a com orégano apresentou a menor oxidação (0,158 mg de MDA.kg-1 ), a qual foi acompanhada pela que continha sálvia (0,186 mg de MDA.kg-1 ). A maior oxidação, neste período, foi verificada para a CMS sem antioxidante, e o alecrim e moringa foram os antioxidantes naturais menos efetivos. Os valores da intensidade de vermelho (a*) para as CMS elaboradas sem antioxidante e com alecrim não apresentaram alterações durante o armazenamento e os valores de BNVT (11,41 a 12,35 mgN.100g-1 ) não foram alterados com os condimentos. Considerando o efeito dos antioxidantes x armazenamento os recheios apresentaram valores diferentes de pH quando...
The aim of this study is to evaluate the efficiency of oregano, sage, moringa and rosemary as natural antioxidants and propyl gallate as artificial antioxidant used in stuffed food made with minced fish of tilapia and stored frozen for 120 days. Chemistry and microbiological degradations are the main causes of food deterioration, and oxidation is one of the most important process of degradation because it can generate unpleasant flavor. Lipid oxidation is one of the most important alterations that affect both oils or fats and foods that contain them, as a way to prevent or retard oxidation, antioxidant substances are added in the food. The condiments have demonstrated antioxidant activity and offer an alternative in order to replace synthetic antioxidants. Protein, fat, moisture and ashes determination, microbiological analysis and sensory evaluations were conducted in the beginning and the end of storage period. TBARS, BNVT, pH, instrumental color and psychrotrophic microorganism count were determined periodically. The antioxidants interfered in pH (6,17 and 6,55) and TBARS values during 120 days under freezing (-18 o C). The lowest TBA values were found for oregano (0,158 mg de MDA.kg-1 ) and sage (0,186 mg de MDA.kg-1 ). The stuffed food made with minced fish of tilapia, without antioxidant, had the most oxidation, and sage and moringa were not good source of antioxidant. Red color (a*), in products with rosemary and control, and BNVT values (11,41 - 12,35 mgN.100g-1 ) were not altered. The lowest pH value was found for the product with sage (6,20), but similar to the moringa and propyl gallate, while oregano and rosemary showed the highest values (6,63 and 6,29), at 5 days of storage. Microbiological analyses were in accordance with Brazilian legislation. Sensory evaluation indicated that the panelists preferred the formulations made with oregano and propyl gallate. The results showed ... (Complete abstract click electronic access below)
The aim of this study is to evaluate the efficiency of oregano, sage, moringa and rosemary as natural antioxidants and propyl gallate as artificial antioxidant used in stuffed food made with minced fish of tilapia and stored frozen for 120 days. Chemistry and microbiological degradations are the main causes of food deterioration, and oxidation is one of the most important process of degradation because it can generate unpleasant flavor. Lipid oxidation is one of the most important alterations that affect both oils or fats and foods that contain them, as a way to prevent or retard oxidation, antioxidant substances are added in the food. The condiments have demonstrated antioxidant activity and offer an alternative in order to replace synthetic antioxidants. Protein, fat, moisture and ashes determination, microbiological analysis and sensory evaluations were conducted in the beginning and the end of storage period. TBARS, BNVT, pH, instrumental color and psychrotrophic microorganism count were determined periodically. The antioxidants interfered in pH (6,17 and 6,55) and TBARS values during 120 days under freezing (-18 o C). The lowest TBA values were found for oregano (0,158 mg de MDA.kg-1 ) and sage (0,186 mg de MDA.kg-1 ). The stuffed food made with minced fish of tilapia, without antioxidant, had the most oxidation, and sage and moringa were not good source of antioxidant. Red color (a*), in products with rosemary and control, and BNVT values (11,41 - 12,35 mgN.100g-1 ) were not altered. The lowest pH value was found for the product with sage (6,20), but similar to the moringa and propyl gallate, while oregano and rosemary showed the highest values (6,63 and 6,29), at 5 days of storage. Microbiological analyses were in accordance with Brazilian legislation. Sensory evaluation indicated that the panelists preferred the formulations made with oregano and propyl gallate. The results showed ... (Complete abstract click electronic access below)
Descrição
Palavras-chave
Oxidação, Carne - Armazenamento, Acceptance, Storage, Minced, Lipid oxidation
Como citar
LAROSA, Gisele. Desenvolvimento de produto cárneo de tilápia com antioxidantes naturais. 2011. 92 f. Tese (doutorado) - Universidade Estadual Paulista, Faculdade de Ciências Farmacêuticas, 2011.