Avaliação física, química e microbiológica de derivados produzidos com carne de frango acometida pela miopatia peitoral profunda
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Data
2022-06-09
Autores
Francelino, Mainara Carolina
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Universidade Estadual Paulista (Unesp)
Resumo
O objetivo desse estudo foi caracterizar a composição química, oxidação lipídica e conhecer as características físicas dos derivados (hambúrgueres e linguiças frescais) produzidos a partir da carne proveniente do músculo peitoral maior acometido pela miopatia peitoral profunda, além de realizar análise microbiológica em amostras de músculo peitoral maior in natura em que o sassami estava acometido pela MPP. Para a caracterização da miopatia foram coletadas amostras de frangos de corte abatidos entre 42 a 46 dias de idade, provenientes de planta frigorífica do estado de São Paulo. O experimento foi composto por amostras do músculo peitoral maior de aves acometidas ou não pela MPP (normal - ausência de miopatia e categoria 3 - degeneração progressiva do sassami com o aspecto esverdeado). Após a classificação das amostras uma parte (n=10) dos produtos in natura, com a retirada do sassami, foi submetida a análises microbiológicas e físicas para a caracterização da MPP. Em seguida foi utilizado apenas o músculo peitoral maior para a fabricação de derivados (linguiças frescais (n=10) e hambúrgueres (n=10)), com os dois tratamentos estabelecidos. Os parâmetros avaliados foram: cor, pH, capacidade de retenção de água (CRA), perda de peso por cozimento (PPC), força de cisalhamento (FC) pelo método Warner-Bratzler, atividade de água (Aw) e composição química (proteína, gordura, umidade e matéria mineral). Na categoria 3 o pH da carne aumentou (P<0,05), no entanto os valores de CRA diminuíram com a ocorrência da miopatia (71,92%) e com isso valor de PPC aumentou (25,31%). Além disso, a coloração aumentou e as características tecnológicas dos peitos in natura se mostraram menos favoráveis com a presença da MPP. Os hambúrgueres não apresentaram nenhuma mudança (P>0,05) no padrão de coloração quando comparados com o grupo controle, enquanto os valores de pH diminuíram com a presença da MPP. A PPC aumentou no grupo com MPP severo, o que poderia sugerir dureza maior do hambúrguer, porém nada foi sugestivo no teste de FC. Pela maior PPC houve também maior retração nos hambúrgueres com MPP. Todos os valores da coloração de linguiças frescais aumentaram no grupo com MPP. Houve aumento do pH e da Aw. É importante frisar que não houve interação nos valores de força de cisalhamento para linguiças frescais. Na composição química somente houve aumento proteico nas linguiças frescais com MPP. As análises microbiológicas não indicaram contaminação bacteriana das amostras in natura ou dos derivados cárneos. Os dados obtidos nesse estudo permitiram concluir que os produtos sugeridos são alternativas viáveis e que podem conferir aos derivados características qualitativas mais favoráveis do que a carne in natura comercializada.
The aim of this study was to characterize the chemical composition, lipid oxidation and physical characteristics of derivatives (hamburgers and fresh sausages) produced from meat originating from the pectoralis major muscle affected by deep pectoral myopathy (DPM), as well as to perform microbiological analysis in samples of pectoralis major muscle in natura in where the inner fillet was affected by DPM. To characterize the myopathy, samples were collected from broilers slaughtered between 42 and 46 days of age from a slaughterhouse in the state of São Paulo. The experiment was composed of samples of the pectoralis major muscle from birds affected or not by DPM (normal - absence of myopathy and category 3 - progressive degeneration of the inner fillet with greenish aspect). After sorting the samples a part (n=10) of the products in natura, with the removal of the sassami, was submitted to microbiological and physical analysis for the characterization of DPM. Then only the pectoralis major muscle was used for the manufacture of derivatives (fresh sausages (n=10) and hamburgers (n=10)), with the two established treatments.The parameters evaluated were: color, pH, water holding capacity (WHC), cooking loss (CL), shear force (SF) by the Warner-Bratzler method, water activity (Aw) and chemical composition (protein, lipids, moisture and mineral matter). In category 3 the pH of the meat increased (P<0.05), however the WHC values decreased with the occurrence of myopathy (71,92%) and with that the CL value increased (25,31%). In addition, the coloration increased and the technological characteristics of the fresh breasts were less favorable with the presence of DPM. The hamburgers did not present any change (P>0,05) in the coloration pattern when compared to the control group, while the pH values decreased with the presence of DPM. The CL increased significantly in the group with severe DPM, which could suggest a higher hardness of the hamburger, but nothing was suggestive in the SF test. Due to the higher CL there was also greater shrinkage in the hamburgers with DPM. All sausage color values increased in the DPM group. There was a significant increase in pH and Aw. It is important to emphasize that there was no interaction in the values of shear force for sausages. In the chemical composition there was only an increase in protein in the sausages with DPM. The microbiological analyses did not indicate bacterial contamination of the samples in natura or of the meat products. The data obtained in this study allowed us to conclude that the suggested products are viable alternatives and can confer more favorable qualitative characteristics to the derivatives than the commercialized in natura meat.
The aim of this study was to characterize the chemical composition, lipid oxidation and physical characteristics of derivatives (hamburgers and fresh sausages) produced from meat originating from the pectoralis major muscle affected by deep pectoral myopathy (DPM), as well as to perform microbiological analysis in samples of pectoralis major muscle in natura in where the inner fillet was affected by DPM. To characterize the myopathy, samples were collected from broilers slaughtered between 42 and 46 days of age from a slaughterhouse in the state of São Paulo. The experiment was composed of samples of the pectoralis major muscle from birds affected or not by DPM (normal - absence of myopathy and category 3 - progressive degeneration of the inner fillet with greenish aspect). After sorting the samples a part (n=10) of the products in natura, with the removal of the sassami, was submitted to microbiological and physical analysis for the characterization of DPM. Then only the pectoralis major muscle was used for the manufacture of derivatives (fresh sausages (n=10) and hamburgers (n=10)), with the two established treatments.The parameters evaluated were: color, pH, water holding capacity (WHC), cooking loss (CL), shear force (SF) by the Warner-Bratzler method, water activity (Aw) and chemical composition (protein, lipids, moisture and mineral matter). In category 3 the pH of the meat increased (P<0.05), however the WHC values decreased with the occurrence of myopathy (71,92%) and with that the CL value increased (25,31%). In addition, the coloration increased and the technological characteristics of the fresh breasts were less favorable with the presence of DPM. The hamburgers did not present any change (P>0,05) in the coloration pattern when compared to the control group, while the pH values decreased with the presence of DPM. The CL increased significantly in the group with severe DPM, which could suggest a higher hardness of the hamburger, but nothing was suggestive in the SF test. Due to the higher CL there was also greater shrinkage in the hamburgers with DPM. All sausage color values increased in the DPM group. There was a significant increase in pH and Aw. It is important to emphasize that there was no interaction in the values of shear force for sausages. In the chemical composition there was only an increase in protein in the sausages with DPM. The microbiological analyses did not indicate bacterial contamination of the samples in natura or of the meat products. The data obtained in this study allowed us to conclude that the suggested products are viable alternatives and can confer more favorable qualitative characteristics to the derivatives than the commercialized in natura meat.
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Palavras-chave
Embutidos, Frangos de corte, Microbiologia, Qualidade da carne, Hambúrgueres