Caracterização da carne bovina (Bos taurus indicus) em diferentes faixas de pH final e tempo de maturação: perfil de ácidos graxos e compostos orgânicos voláteis
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Data
2022-01-21
Autores
Brito, Evelyn Prestes [UNESP]
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Editor
Universidade Estadual Paulista (Unesp)
Resumo
O objetivo foi avaliar a influência de diferentes faixas de pHf e tempos de maturação no perfil de ácidos graxos e compostos orgânicos voláteis em carne in natura de bovinos Nelore. As amostras foram classificadas de acordo o pH final (pHf), sendo pHf normal (pHf; 5,40-5,79), pHf intermediário (5,80-6,19) e pHf alto (≥ 6,20), embaladas a vácuo e maturadas em 3, 14 e 28 dias, sob refrigeração a 2 °C. Foram avaliados a composição química, perfil de ácidos graxos e compostos orgânicos voláteis. Diante dos resultados, foi observado que o pHf intermediário e alto da carne bovina in natura embalada a vácuo e maturadas aos 28 dias contribuíram para perfil de compostos aromáticos típico de carne in natura, como álcoois, aldeído e cetonas. Estes compostos são considerados indicadores de oxidação lipídica, por meio da β-oxidação dos ácidos graxos insaturados presentes neste estudo.
The objective was to evaluate the influence of different pHu ranges and aging times on fatty acid profile and volatile organic compounds in Nellore cattle raw beef. Steaks were classified according to the final pH (pHu), being pHu normal (pHu 5.40-5.79), intermediate (pHu 5.80-6.19) and high (pHu ≥6.20), vacuum packed and aged for 3, 14 and 28 days, under refrigeration at 2 °C. Chemical composition, fatty acid profile and volatile organic compounds were evaluated. In view of the results, it was observed that the intermediate and high pHu of raw beef vacuum-packed and aged at 28 days contributed to the profile of aromatic compounds typical of raw beef, such as alcohols, aldehyde and ketones. These compounds are considered indicators of lipid oxidation, through the β-oxidation of unsaturated fatty acids present in this study.
The objective was to evaluate the influence of different pHu ranges and aging times on fatty acid profile and volatile organic compounds in Nellore cattle raw beef. Steaks were classified according to the final pH (pHu), being pHu normal (pHu 5.40-5.79), intermediate (pHu 5.80-6.19) and high (pHu ≥6.20), vacuum packed and aged for 3, 14 and 28 days, under refrigeration at 2 °C. Chemical composition, fatty acid profile and volatile organic compounds were evaluated. In view of the results, it was observed that the intermediate and high pHu of raw beef vacuum-packed and aged at 28 days contributed to the profile of aromatic compounds typical of raw beef, such as alcohols, aldehyde and ketones. These compounds are considered indicators of lipid oxidation, through the β-oxidation of unsaturated fatty acids present in this study.
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Palavras-chave
Compostos aromáticos, Carne in natura, Nelore, Oxidação lipídica, pHf alto, Aromatic compounds, Raw beef, Nellore, Lipid oxidation, pHu high