Irradiação e qualidade da carne de frango congelada e embalada à vácuo
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Data
2008-02-22
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Universidade Estadual Paulista (Unesp)
Resumo
A busca por alimentos seguros faz da irradiação umas das técnicas de tratamentos de alimentos mais promissoras nos dias atuais, porém, a falta de informações por parte dos consumidores tem sido algo a se destacar. O objetivo do trabalho de pesquisa foi avaliar o efeito da irradiação nas características físicoquímicas, sensoriais e microbiológicas da carne de peito (Pectoralis major) de frangos de corte congelada e armazenada. Foram utilizados 96 bandejas plásticas de polietileno expandido, com aproximadamente 650 gramas de filés por bandeja, das quais 48 bandejas foram recobertas por filme plástico (PVC) e a outra metade (48) foram recobertas por sacolas plásticas e submetidas a vácuo. As bandejas foram submetidas ao congelamento, em túnel por cerca de 9 horas a -36°C e mantidas sob congelamento (-20°C). A irradiação foi realizada em um irradiador comercial de grande porte, por meio de raios gama, provenientes do radioisótopo Cobalto-60 utilizado como fonte, a uma taxa de dose de 4 kGy/h. O delineamento experimental utilizado foi o inteiramente casualizado, com 4 repetições, 24 tratamentos de acordo com um esquema fatorial 2 x 3 x 4, dois tipos de embalagens (filme e vácuo), três doses de radiação (0; 1,5 e 3,0 kGy) e quatro períodos de armazenamento (0, 2, 4 e 6 meses). Os resultados mostram que com a irradiação houve aumentou significativo na oxidação do músculo (TBARS), alterações na cor com aumento na luminosidade e intensidade de vermelho e redução no amarelo. O vácuo promoveu redução nos valores de TBARS, força de cisalhamento,...
The search for safety foods makes the irradiation one of the most promising treatments of food, but a lack of information from consumers is something that has to be seen. The aim of this study was to evaluate the radiation effects on physics, chemicals, sensorial and microbiological characteristics of frozen and stored broiler breast meat (Pectoralis major). It was used 96 plastic trays of expanded polyethylene, with approximately 650 grams of filets (breast meat) per tray, 48 trays were covered with plastic film (PVC) and the other half (48 trays) were covered with plastic bags and submitted to vacuum. The trays with the samples were frozen in freezing tunnels for about 9 hours to -36°C and then maintained under freezing temperatures (-20°C). The radiation was accomplished in a commercial reactor, using high-energy gamma radiation, given off by a radioactive source (radioisotope Cobalt-60 - 4 kGy/h).A completely randomized experimental design was used, in a factorial arrangement 2 x 3 x 4 - 2 packing types (plastic film and vacuum), 3 irradiation levels (0; 1,5 e 3,0 kGy) and 4 storage periods (0, 2, 4 e 6 months).The results showed that meat radiation process took to an oxidation increase (TBARS) and to a color alteration, increasing brightness and red values and decreasing the yellow intensity. Vacuum action reduced the TBARS values, shear force, volume and protein of exudates liquid and weight loss during cooking. Radiation reduced the sensorial characteristics, mainly when the radiation level used was 3,0 kGy. However, the use of vacuum was positive, increasing sensorial parameters. The radiation use was effective in the elimination of fecal/totals coliforms, independently of the storage.
The search for safety foods makes the irradiation one of the most promising treatments of food, but a lack of information from consumers is something that has to be seen. The aim of this study was to evaluate the radiation effects on physics, chemicals, sensorial and microbiological characteristics of frozen and stored broiler breast meat (Pectoralis major). It was used 96 plastic trays of expanded polyethylene, with approximately 650 grams of filets (breast meat) per tray, 48 trays were covered with plastic film (PVC) and the other half (48 trays) were covered with plastic bags and submitted to vacuum. The trays with the samples were frozen in freezing tunnels for about 9 hours to -36°C and then maintained under freezing temperatures (-20°C). The radiation was accomplished in a commercial reactor, using high-energy gamma radiation, given off by a radioactive source (radioisotope Cobalt-60 - 4 kGy/h).A completely randomized experimental design was used, in a factorial arrangement 2 x 3 x 4 - 2 packing types (plastic film and vacuum), 3 irradiation levels (0; 1,5 e 3,0 kGy) and 4 storage periods (0, 2, 4 e 6 months).The results showed that meat radiation process took to an oxidation increase (TBARS) and to a color alteration, increasing brightness and red values and decreasing the yellow intensity. Vacuum action reduced the TBARS values, shear force, volume and protein of exudates liquid and weight loss during cooking. Radiation reduced the sensorial characteristics, mainly when the radiation level used was 3,0 kGy. However, the use of vacuum was positive, increasing sensorial parameters. The radiation use was effective in the elimination of fecal/totals coliforms, independently of the storage.
Descrição
Palavras-chave
Frango de corte, Carne de ave - Armazenamento, Raios gama, Vacuo, Broiler meat, Gamma-ray, Storage
Como citar
LEONEL, Fábio Roberto. Irradiação e qualidade da carne de frango congelada e embalada à vácuo. 2008. xiii, 74 f. Tese (doutorado) - Universidade Estadual Paulista, Faculdade de Ciências Agrárias e Veterinárias de Jaboticabal, 2008.