Características qualitativas de produtos elaborados com carne de frango pálida e normal
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Data
2009-03-01
Autores
Komiyama, Claudia Marie [UNESP]
Mendes, Ariel Antonio [UNESP]
Takahashi, Sabrina Endo [UNESP]
Moreira, Joerley
Borba, Hirasilvia Borba Alves [UNESP]
Leonel, Fábio Roberto [UNESP]
Roça, Roberto de Oliveira [UNESP]
Almeida, Ibiara Correia Lima Paz [UNESP]
Balog Neto, Augusto [UNESP]
Título da Revista
ISSN da Revista
Título de Volume
Editor
Sociedade Brasileira de Ciência e Tecnologia de Alimentos
Resumo
Foram elaborados hambúrgueres e filés empanados com peitos de frango pálidos e normais e foram realizadas as seguintes análises de qualidade: cor, Perda de Peso por Cozimento (PPC), cisalhamento, Encolhimento por Fritura (EF), TBA, avaliação microbiológica e sensorial para os hambúrgueres, e TBA, análise microbiológica e análise sensorial para os filés empanados. As amostras de hambúrgueres elaboradas não diferiram significativamente (p > 0,05) nos parâmetros de coloração, EF, PPC e análise microbiológica e sensorial. Para análise de força de cisalhamento, houve diferença significativa (p < 0,05) entre os hambúrgueres no período de 7, 60 e 120 dias, sendo que os hambúrgueres elaborados com carne pálida (1,92; 1,31 e 1,46, respectivamente) apresentaram as menores médias quando comparados com os de carne normal (2,34; 1,85 e 1,73, respectivamente). Na análise de TBA, as amostras elaboradas com carne pálida também tiveram os maiores resultados com 90 a 180 dias de estocagem (5,28; 7,78; 8,89; 5,02) quando comparadas às de carne normal (2,62; 7,05; 8,08; 3,89). Para os filés empanados, não foram encontradas diferenças significativas (p > 0,05) entre a elaboração com carne de coloração normal e pálida para os parâmetros avaliados. Estes resultados demonstram que a carne pálida pode ser utilizada para a elaboração de produtos industrializados sem causar prejuízos em sua qualidade.
Chicken hamburgers and steaks coated with breadcrumbs were prepared using pale and normal broiler chicken meat. Analysis of color, cooking loss (CL), texture, meat shrinking (MS), TBA value, microbiological evaluation, and sensorial analysis were performed. Hamburger samples made with pale and normal broiler breast meat did not present differences (p > 0.05) for color, CL, MS, sensorial and microbiological parameters during the storage period evaluated. Regarding texture, some difference (p < 0.05) was noted between the hamburgers after 7, 60, and 120 days of storage. The hamburgers prepared with pale meat (1.92, 1.31, and 1.46, respectively) presented the lowest averages compared to those prepared with normal meat (2.34, 1.85, and 1.73, respectively). For the TBA analysis, samples prepared with pale meat presented the highest values in 90 and 180 days of storage (5.28, 7.78, 8.89, and 5.02) compared to normal meat (2.62, 7.05, 8.08, and 3.89). For the chicken steaks, no differences (p > 0.05) were noted between the products made with normal and pale meat for the TBA, sensorial analysis, and microbiological evaluation during the storage periods studied.
Chicken hamburgers and steaks coated with breadcrumbs were prepared using pale and normal broiler chicken meat. Analysis of color, cooking loss (CL), texture, meat shrinking (MS), TBA value, microbiological evaluation, and sensorial analysis were performed. Hamburger samples made with pale and normal broiler breast meat did not present differences (p > 0.05) for color, CL, MS, sensorial and microbiological parameters during the storage period evaluated. Regarding texture, some difference (p < 0.05) was noted between the hamburgers after 7, 60, and 120 days of storage. The hamburgers prepared with pale meat (1.92, 1.31, and 1.46, respectively) presented the lowest averages compared to those prepared with normal meat (2.34, 1.85, and 1.73, respectively). For the TBA analysis, samples prepared with pale meat presented the highest values in 90 and 180 days of storage (5.28, 7.78, 8.89, and 5.02) compared to normal meat (2.62, 7.05, 8.08, and 3.89). For the chicken steaks, no differences (p > 0.05) were noted between the products made with normal and pale meat for the TBA, sensorial analysis, and microbiological evaluation during the storage periods studied.
Descrição
Palavras-chave
cor, peito de frango, TBA, industrializados, Color, broiler breast, TBA, industrialized
Como citar
Food Science and Technology (Campinas). Sociedade Brasileira de Ciência e Tecnologia de Alimentos, v. 29, n. 1, p. 38-45, 2009.