Caracterização da carne do peito de frango amadeirado durante o congelamento por 12 meses.
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Data
2020-02-27
Autores
Villegas Cayllahua, Erick Alonso
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Editor
Universidade Estadual Paulista (Unesp)
Resumo
Este estudo foi desenvolvido com o objetivo de caracterizar as possíveis variações da qualidade da carne de peito de frango amadeirado durante o congelamento por 12 meses, de modo a comprovar se há possibilidade de armazenar esse tipo de carne durante o tempo preconizado nas embalagens sem que haja alteração de qualidade que possa comprometer o consumo. Foram utilizadas em total 300 amostras, sendo 40 amostras acometidas por peito de madeira (graus moderado (n=20) e severo (n=20) e também amostras classificadas como normais (n=20) (ausência da miopatia – grupo controle) de frangos machos da linhagem Cobb 500, abatidos aos 42 dias de idade. Parte das amostras (n=60; n=20 para cada grau de severidade) foi analisada no dia da coleta (início). As demais amostras (n=120) foram armazenadas (-18°C) por até 12 meses. Ao final de cada período de congelamento proposto (3, 6, 9 e 12 meses) foram realizadas as análises físicas e químicas. Foram avaliadas cor, pH, capacidade de retenção e água, perda de peso por cozimento, maciez, oxidação lipídica, composição química, concentração de colesterol, colágeno, analise microbiológica. Houve interação significativa (p<0.05) entre os graus de miopatia e tempo de armazenamento para as variáveis de intensidade de amarelo, colágeno total e insolúvel, volume de exsudato, oxidação lipídica e concentração de colesterol. Além disso, houve uma redução dos percentuais de capacidade de retenção de água, cinzas e proteína, acompanhados de aumento de valores de perdas por cozimento, intensidade de vermelho, lipídeos totais, colágeno, colesterol e oxidação lipídica com o aumento de grau de severidade da miopatia e também com o decorrer do tempo. Com relação aos valores de pH e luminosidades houve um aumento conforme ao grau da miopatia, mas houve uma diminuição destes valores ao longo do armazenamento. A qualidade físico-química das amostras acometidas pelo peito de madeira é alterada durante o armazenamento por doze meses, o que resulta, provavelmente, em maior perda nutricional e de propriedades sensoriais e tecnológicas importantes para o consumidor, diante dos resultados obtidos, não é recomendável que tais amostras sejam comercializadas na forma de filés, mas podem ser aproveitadas para a fabricação de produtos processados, deste que suas deficiências (nutricionais e tecnológicas) sejam compensadas nas formulações dos produtos. As análises microbiológicas apontam que a carne de peito amadeirado estocada por até 12 meses sob congelamento, ainda que não apresente Salmonella ou coliformes, pode apresentar Staphylococcus spp. em quantidades que poderiam significar risco à saúde pública.
This study will be developed with the aim of studying the possible effects of the freezing for up to 12 months (validity period determined by the industry for frozen chicken meat) on the meat quality from broiler chickens affected by the different degrees of wooden breast myopathy, in order to verify if it’s possible to store this meat during the time recommended in the packaging without there being a change of quality that could compromise the safe consumption. We used 60 samples affected by wooden breast (moderate (n = 20) and severe (n = 20)) and also samples classified as normal (n = 20) (absence of myopathy - control group) of male broilers Cobb 500, slaughtered at 42 days of age. Part of the samples (n = 60; n = 20 for each degree of severity) was analyzed on the day of collection (beginning). The remaining samples (n=120) will be stored (-18 °C) for up to 12 months. At the end of each proposed freezing period (3, 6, 9 and 12 months), physical and chemical analyzes will be carried out. Color, pH, water holding capacity, cooking loss, tenderness, lipid oxidation, chemical composition, cholesterol concentration, total, soluble and insoluble collagen, microbiologic analyses. There was a significant interaction (p <0,05) between the degrees of myopathy and storage time for the variable’s intensity of yellow, total and insoluble collagen, exudate volume, lipid oxidation and cholesterol concentration. In addition, there was a reduction in the percentages of moisture, ash and protein retention capacity, accompanied by increased values of cooking losses, red intensity, total lipids, collagen, cholesterol and lipid oxidation with increasing severity. myopathy and also over time. Regarding pH and luminosity values, there was an increase according to the degree of myopathy, but there was a decrease of these values during storage. The physical-chemical quality of the samples affected by the wooden breast is altered during storage for twelve months, which probably results in greater nutritional loss and sensory and technological properties important for the consumer in view of the results obtained, it is not recommended that such samples be sold in the form of fillets, but they can be used to manufacture processed products, so that their deficiencies (nutritional and technological) are compensated for in the formulations of the products. Microbiological analyzes indicate that wooden breast meat stored for up to 12 months under freezing, even if it does not contain Salmonella or coliforms, may have Staphylococcus spp. in quantities that could pose a risk to public health.
This study will be developed with the aim of studying the possible effects of the freezing for up to 12 months (validity period determined by the industry for frozen chicken meat) on the meat quality from broiler chickens affected by the different degrees of wooden breast myopathy, in order to verify if it’s possible to store this meat during the time recommended in the packaging without there being a change of quality that could compromise the safe consumption. We used 60 samples affected by wooden breast (moderate (n = 20) and severe (n = 20)) and also samples classified as normal (n = 20) (absence of myopathy - control group) of male broilers Cobb 500, slaughtered at 42 days of age. Part of the samples (n = 60; n = 20 for each degree of severity) was analyzed on the day of collection (beginning). The remaining samples (n=120) will be stored (-18 °C) for up to 12 months. At the end of each proposed freezing period (3, 6, 9 and 12 months), physical and chemical analyzes will be carried out. Color, pH, water holding capacity, cooking loss, tenderness, lipid oxidation, chemical composition, cholesterol concentration, total, soluble and insoluble collagen, microbiologic analyses. There was a significant interaction (p <0,05) between the degrees of myopathy and storage time for the variable’s intensity of yellow, total and insoluble collagen, exudate volume, lipid oxidation and cholesterol concentration. In addition, there was a reduction in the percentages of moisture, ash and protein retention capacity, accompanied by increased values of cooking losses, red intensity, total lipids, collagen, cholesterol and lipid oxidation with increasing severity. myopathy and also over time. Regarding pH and luminosity values, there was an increase according to the degree of myopathy, but there was a decrease of these values during storage. The physical-chemical quality of the samples affected by the wooden breast is altered during storage for twelve months, which probably results in greater nutritional loss and sensory and technological properties important for the consumer in view of the results obtained, it is not recommended that such samples be sold in the form of fillets, but they can be used to manufacture processed products, so that their deficiencies (nutritional and technological) are compensated for in the formulations of the products. Microbiological analyzes indicate that wooden breast meat stored for up to 12 months under freezing, even if it does not contain Salmonella or coliforms, may have Staphylococcus spp. in quantities that could pose a risk to public health.
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Palavras-chave
armazenamento, Maciez, Miopatia, Peito de madeira, Qualidade da carne, Meat quality, Myopathy, Storage, Tenderness, Wooden breast