Avaliação sensorial de carne bovina e ovina com revestimento comestível
Carregando...
Data
2020-06-23
Autores
Mauricio, Raquel Alves
Título da Revista
ISSN da Revista
Título de Volume
Editor
Universidade Estadual Paulista (Unesp)
Resumo
Introdução: A carne vermelha é de grande importância econômica e de grande consumo no Brasil e no mundo. Por ser um alimento perecível, diversas embalagens tem sido propostas para aumentar a vida de prateleira deste alimento. A utilização de revestimentos comestíveis é uma alternativa para a conservação de alimentos. Contudo, a atitude do consumidor frente a esta tecnologia não está claramente elucidada. Objetivo: avaliar sensorialmente carne ovina e bovina com revestimento comestível bem como os efeitos do revestimento na carne durante a vida de prateleira e o efeito da informação na intenção de compra do produto. Metodologia: em um primeiro experimento, três fatores: tipo de corte (lombo, carré e pernil), preço (alto e baixo) e revestimento (sem informação, com informação e com informação explicada) foram combinados para avaliação de intenção de compra de carne ovina de acordo com informações contidas no rótulo. No segundo experimento, carne ovina revestida com quitosana ou zeína, armazenadas a duas diferentes temperaturas foram avaliadas por meio de análise sensorial descritiva para aparência, por avaliadores treinados , ao longo de um período de 55 dias. A cor instrumental e oxidação lipídica também foram avaliadas. No terceiro experimento, foi realizado teste de aceitação e intenção de compra de carne ovina e bovina com e sem revestimento comestível de quitosana. O grau de neofobia alimentar dos consumidores foi avaliado utilizando a escala de Neofobia as novas tecnologias de alimentos (FTNS). Finalmente, foi realizado um teste de diferença duo-trio direcionado ao sabor com objetivo de verificar se os provadores detectavam a diferença entre amostras com e sem revestimento Resultados: para intenção de compra, verificou-se que o fator tipo de corte foi o mais relevante para os consumidores, seguido do preço e informação sobre o revestimento. O corte carré apresentou maior intenção de compra, possivelmente, por se tratar do corte ovino mais conhecido e comercializado. O preço alto contribuiu para a intenção de compra e a informação explicada sobre o revestimento contribuiu negativamente para a intenção de compra. Os resultados referentes a aparência sensorial indicam que os revestimentos influenciaram nos atributos de intensidade de cor vermelha, presença de cor marrom, presença de cor rosa e presença de líquido, no último tempo e a maior temperatura favoreceu a oxidação lipídica e reduziu a intensidade de vermelho, principalmente das amostras sem revestimento. O revestimento de zeína não contribuiu para manter a intensidade de vermelho em carne ovina armazenadas em ambas temperaturas, ao longo do tempo. O revestimento de quitosana apresentou o menor valor de presença de cor marrom e presença de líquido. A aceitação sensorial da carne ovina e bovina com revestimento comestível foi afetada pela informação. A maioria dos participantes do estudo foi neutra em relação a fobia a novas tecnologias de alimentos. No teste de diferença, foi demonstrado que o revestimento de quitosana não foi percebido pelo consumidor, tanto para carne bovina quanto ovina.
Introduction: Red meat is very important economically and has a high consumption in Brazil and in the world. As it is a perishable food, several packages have been applied to increase its shelf life.. The use of edible coatings is an alternative for food preservation. However, consumer attitude towards this technology is not clearly understood. Objective: The objective of this work is to sensorially evaluate lamb and bovine meat with edible coating as well as the effects of the coating on the meat during the shelf life and the effect of the information on the purchase intention of the product. Methodology: in a first experiment, three factors: type of cut (loin, carre and leg), price (high and low) and coating (without information, with information and with explained information) were combined to evaluate the intention to purchase lamb meat according to information on the label. In the second experiment, lamb meat coated with chitosan or zein, stored at two different temperatures were evaluated by means of descriptive sensory analysis on a display booth, by a trained panel, for 55 days. Instrumental color and lipid oxidation were also measured. In the third experiment, an acceptance and purchase intention test was carried out for of lamb meat and beef with or without edible chitosan coating. The degree of food neophobia of consumers was evaluated using a neophobia scale as new food technologies. A duo-trio test was performed for determining if panelists could tell the difference between a non-coated and a coated sample regarding to flavour. Results: for purchase intention according to label information, it was found that the type of cut factor was the most relevant for consumers, followed by the price and information on the coating. The “carre” cut presented higher purchase intention, possibly because it is the most well-known and commercialized lamb meat cut. The high price had a positive impact on the consumer's decision and the product that contained the label with explained information of the coating technology, contributed negatively to the purchase intention. The results referring to the lamb meat sensory appearance indicate that the coatings affected the attributes of red color intensity, presence of brown color, presence of pink color and presence of liquid, in the last day and the higher temperature favored lipid oxidation and reduced the intensity of red, mainly from uncoated samples. The zein coating did not contribute to maintaining the intensity of red in lamb meat stored at both temperatures, over time. The chitosan coating showed the lowest value for the presence of brown color and the presence of liquid. The sensory acceptance of sheep and beef with edible coating was affected by the information. Most of the consumers participating in the study are neutral about the phobia of new food technologies. The chitosan coating was not noticed by the consumer in both lamb meat and beef.
Introduction: Red meat is very important economically and has a high consumption in Brazil and in the world. As it is a perishable food, several packages have been applied to increase its shelf life.. The use of edible coatings is an alternative for food preservation. However, consumer attitude towards this technology is not clearly understood. Objective: The objective of this work is to sensorially evaluate lamb and bovine meat with edible coating as well as the effects of the coating on the meat during the shelf life and the effect of the information on the purchase intention of the product. Methodology: in a first experiment, three factors: type of cut (loin, carre and leg), price (high and low) and coating (without information, with information and with explained information) were combined to evaluate the intention to purchase lamb meat according to information on the label. In the second experiment, lamb meat coated with chitosan or zein, stored at two different temperatures were evaluated by means of descriptive sensory analysis on a display booth, by a trained panel, for 55 days. Instrumental color and lipid oxidation were also measured. In the third experiment, an acceptance and purchase intention test was carried out for of lamb meat and beef with or without edible chitosan coating. The degree of food neophobia of consumers was evaluated using a neophobia scale as new food technologies. A duo-trio test was performed for determining if panelists could tell the difference between a non-coated and a coated sample regarding to flavour. Results: for purchase intention according to label information, it was found that the type of cut factor was the most relevant for consumers, followed by the price and information on the coating. The “carre” cut presented higher purchase intention, possibly because it is the most well-known and commercialized lamb meat cut. The high price had a positive impact on the consumer's decision and the product that contained the label with explained information of the coating technology, contributed negatively to the purchase intention. The results referring to the lamb meat sensory appearance indicate that the coatings affected the attributes of red color intensity, presence of brown color, presence of pink color and presence of liquid, in the last day and the higher temperature favored lipid oxidation and reduced the intensity of red, mainly from uncoated samples. The zein coating did not contribute to maintaining the intensity of red in lamb meat stored at both temperatures, over time. The chitosan coating showed the lowest value for the presence of brown color and the presence of liquid. The sensory acceptance of sheep and beef with edible coating was affected by the information. Most of the consumers participating in the study are neutral about the phobia of new food technologies. The chitosan coating was not noticed by the consumer in both lamb meat and beef.
Descrição
Palavras-chave
Carne bovina, Carne ovina, Análise sensorial, Revestimento comestível, Quitosana, Consumidor, Beef, Lamb meat, Sensory analysis, Edible coating, Chitosan, Consumer