Qualidade da carne de peito de frango com estrias brancas ao longo do congelamento por 12 meses
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Data
2020-06-15
Autores
Pereira, Mateus Roberto
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Universidade Estadual Paulista (Unesp)
Resumo
O objetivo deste estudo foi avaliar as possíveis alterações de qualidade da carne de peito de frango contendo estrias brancas durante o congelamento por 12 meses (prazo de validade determinado para carne de frango congelada, pelo MAPA), para comprovar se é possível armazenar esse tipo de carne durante o tempo preconizado nas embalagens sem que haja alteração de qualidade que comprometa o consumo. Foram utilizadas amostras do músculo Pectoralis major, provenientes de frangos de corte machos, da linhagem Cobb 500, contendo estrias brancas nos graus moderado e severo, bem como amostras de um grupo controle (ausência de estrias - normal). Parte das amostras (n=60; n=20 para cada grau de severidade) foi analisada no dia da coleta (início). As demais amostras (n=240) foram armazenadas (-20°C) por até 12 meses. No final de cada período de congelamento proposto (3, 6, 9 e 12 meses) foram avaliados cor, pH, capacidade de retenção e água, perda de peso por cozimento, maciez, oxidação lipídica, composição química, concentrações de colesterol e colágeno, índice de fragmentação miofibrilar e comprimento de sarcômero. Foi realizada também análise microbiológica de amostras no início e após 12 meses de congelamento. Nota-se que a miopatia, atrelada ao congelamento, proporciona aumento na maciez da carne; com redução da proteína bruta e matéria mineral e aumento da umidade, gordura e colesterol, sem afetar os teores de colágeno da carne. Houve processos de degradação miofibrilar e lipidose da carne com a miopatia. Conclui-se que as estrias brancas, associadas ao congelamento proporcionam aumento na maciez da carne; com redução da proteína bruta e matéria mineral e aumento da umidade, gordura e colesterol da carne, sendo que a miopatia não afetou os teores de colágeno da carne; no entanto estas variações com o aparecimento da miopatia não comprometem o consumo da carne de peito de frango de corte mantida congelada por até 12 meses. No tentando deve-se ter uma precaução no consumo dessas carnes após os 6 meses sendo ideal fazer uma análise sensorial com estas carnes para verificar a aceitabilidade pelo mercado consumidor.
The aim of this study was to analyze the possible quality changes of white striping containing chicken breast meat during freezing for 12 months (industry-determined shelf-life for frozen chicken meat) to establish whether it is possible to store this type of meat during the recommended time on the packaging without any quality change that may compromise the consumption. Pectoralis major muscle samples were used from male Cobb 500 broiler chickens containing moderate and severe white strips, as well as samples from a control group (absence of strips - normal). Part of the samples (n = 60; n = 20 for each degree of severity) was analyzed on the day of collection (at the beginning). The remaining samples (n = 240) was stored (-20 ° C) for up to 12 months. At the end of each proposed freezing period (3, 6, 9 and 12 months), color, pH, retention capacity of water, cooking weight loss, softness, lipid oxidation, chemical composition, cholesterol and collagen concentration, myofibrillar fragmentation index and sarcomere length were evaluated. Microbiological analyses of samples were also performed at the beginning and after 12 months of freezing. It is observed that myopathy, due to freezing, provides an increase in meat tenderness, with a reduction in crude protein and mineral matter, and an increase in meat moisture, fat, cholesterol. White Striping did not affect meat collagen levels. The consumption of frozen broiler meat kept its quality even with myopathy and it could be used for human consumption for up to 12 months later. When trying to take precautions in the consumption of these meats after 6 months, it is ideal to make a sensory analysis with these meats to verify the acceptability by the consumer market
The aim of this study was to analyze the possible quality changes of white striping containing chicken breast meat during freezing for 12 months (industry-determined shelf-life for frozen chicken meat) to establish whether it is possible to store this type of meat during the recommended time on the packaging without any quality change that may compromise the consumption. Pectoralis major muscle samples were used from male Cobb 500 broiler chickens containing moderate and severe white strips, as well as samples from a control group (absence of strips - normal). Part of the samples (n = 60; n = 20 for each degree of severity) was analyzed on the day of collection (at the beginning). The remaining samples (n = 240) was stored (-20 ° C) for up to 12 months. At the end of each proposed freezing period (3, 6, 9 and 12 months), color, pH, retention capacity of water, cooking weight loss, softness, lipid oxidation, chemical composition, cholesterol and collagen concentration, myofibrillar fragmentation index and sarcomere length were evaluated. Microbiological analyses of samples were also performed at the beginning and after 12 months of freezing. It is observed that myopathy, due to freezing, provides an increase in meat tenderness, with a reduction in crude protein and mineral matter, and an increase in meat moisture, fat, cholesterol. White Striping did not affect meat collagen levels. The consumption of frozen broiler meat kept its quality even with myopathy and it could be used for human consumption for up to 12 months later. When trying to take precautions in the consumption of these meats after 6 months, it is ideal to make a sensory analysis with these meats to verify the acceptability by the consumer market
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Palavras-chave
Miopatia, armazenamento, Maciez, Qualidade da carne