Análise da qualidade de gelatina obtida de tarsos de frango e aspectos envolvidos no processo produtivo
Autor(a) principal: | |
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Data de Publicação: | 2012 |
Tipo de documento: | Dissertação |
Idioma: | por |
Título da fonte: | Biblioteca Digital de Teses e Dissertações da Uninove |
Texto Completo: | http://bibliotecatede.uninove.br/tede/handle/tede/168 |
Resumo: | This study features gelatin production as a new possibility in the production chain of broilers, through the use of chicken by-products. Given the lack of other works on sensory analysis of gelatins made with collagen extracted from chicken feet, the objective of this study was to assess the acceptability of that gelatin by evaluating its sensory qualities through comparison with a leading market brand, as well as the viability of its production process. To that end, gelatin production consisted of a 22 experimental design, with 7 grape-flavored gelatin formulations made with collagen extracted from chicken feet, containing varying concentrations of sugar (7.10% to 28.6%) and collagen (35.7% to 71.4%). A 9-point hedonic scale was used to evaluate color, flavor, texture and aroma of the formulations by 50 untrained tasters. Optimization was done using surface response analysis, with sensory analysis results evaluated by test t Student using Statistica for Windows® and Windows Excel. A proximate composition analysis of chicken feet and their gelatin was carried out to identify nutritional qualities, and the yield of extracted collagen material was measured. The production process viability study was done through an industrial project for gelatin extraction. The results of the sensory analyses showed no significant differences among the samples at a 95% confidence level; the best gelatin was the formulation with the highest concentrations of sugar and collagen, and grape- and pineapple-flavored gelatins had the best acceptance by consumers. The results showed a 5.33% gelatin yield for chicken feet, and gelatin composition was 9.749, 4.807, 6.919 and 78.525 g/100g for moisture, ash, lipids and proteins, respectively. Mass spectrometry analysis of gelatin salts showed that their composition was 99.44% Na, Ca, K, Mg, P and S, all of which are highly important macro-minerals for human health. A cost analysis determined that gelatin production is feasible, indicating a sales profit level of 15%. This proposal of giving new uses for chicken feet, which are regarded as by-products in slaughterhouses, results in a competitive advantage both for the slaughterhouse (which gets a new income source and achieves greater sustainability) and the gelatin industry (for which innovative raw materials and new industrial processes allow greater competitiveness in the marketplace). |
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Santana, José Carlos Curvelohttp://lattes.cnpq.br/0408226658529368Farias, Thiago Michel de Britohttp://lattes.cnpq.br/3849046023742758Calarge, Felipe Araújohttp://lattes.cnpq.br/9093695081597599Lannes, Suzana Caetano da Silvahttp://lattes.cnpq.br/2988634049584035CPF:98745786100http://lattes.cnpq.br/7344374835565622Almeida, Poliana Fernandes de2015-04-07T21:10:30Z2012-04-272012-01-31ALMEIDA, Poliana Fernandes de. Análise da qualidade de gelatina obtida de tarsos de frango e aspectos envolvidos no processo produtivo. 2012. 135 f. Dissertação (Mestrado em Engenharia) - Universidade Nove de Julho, São Paulo, 2012.http://bibliotecatede.uninove.br/tede/handle/tede/168This study features gelatin production as a new possibility in the production chain of broilers, through the use of chicken by-products. Given the lack of other works on sensory analysis of gelatins made with collagen extracted from chicken feet, the objective of this study was to assess the acceptability of that gelatin by evaluating its sensory qualities through comparison with a leading market brand, as well as the viability of its production process. To that end, gelatin production consisted of a 22 experimental design, with 7 grape-flavored gelatin formulations made with collagen extracted from chicken feet, containing varying concentrations of sugar (7.10% to 28.6%) and collagen (35.7% to 71.4%). A 9-point hedonic scale was used to evaluate color, flavor, texture and aroma of the formulations by 50 untrained tasters. Optimization was done using surface response analysis, with sensory analysis results evaluated by test t Student using Statistica for Windows® and Windows Excel. A proximate composition analysis of chicken feet and their gelatin was carried out to identify nutritional qualities, and the yield of extracted collagen material was measured. The production process viability study was done through an industrial project for gelatin extraction. The results of the sensory analyses showed no significant differences among the samples at a 95% confidence level; the best gelatin was the formulation with the highest concentrations of sugar and collagen, and grape- and pineapple-flavored gelatins had the best acceptance by consumers. The results showed a 5.33% gelatin yield for chicken feet, and gelatin composition was 9.749, 4.807, 6.919 and 78.525 g/100g for moisture, ash, lipids and proteins, respectively. Mass spectrometry analysis of gelatin salts showed that their composition was 99.44% Na, Ca, K, Mg, P and S, all of which are highly important macro-minerals for human health. A cost analysis determined that gelatin production is feasible, indicating a sales profit level of 15%. This proposal of giving new uses for chicken feet, which are regarded as by-products in slaughterhouses, results in a competitive advantage both for the slaughterhouse (which gets a new income source and achieves greater sustainability) and the gelatin industry (for which innovative raw materials and new industrial processes allow greater competitiveness in the marketplace).Este estudo apresenta a produção de gelatina como uma nova perspectiva para a cadeia produtiva de frango de corte visando o aproveitamento de resíduos. Dada a inexistência de trabalhos sobre análises sensoriais de gelatinas produzidas com colágeno extraído de tarsos de frango, objetivou-se com esta pesquisa verificar a aceitabilidade por meio da avaliação das qualidades sensoriais desta gelatina, comparando-a com uma marca líder no mercado, bem como a viabilidade do seu processo produtivo. Nesse sentido, utilizou-se na produção, um planejamento experimental completo, do tipo 22, contendo 7 formulações de gelatina sabor uva à base de colágeno extraído de tarsos de frango, variando-se as concentrações de açúcar (de 7,10 até 28,6%) e colágeno (de 35,7 até 71,4%). Utilizou-se escala hedônica de 9 pontos para avaliação dos atributos de cor, sabor, textura e aroma das formulações por cinqüenta provadores não treinados. Realizou-se também a otimização por análise de superfície de resposta, sendo os resultados da análise sensorial avaliados pelo teste (t Student) com o auxílio dos programas estatísticos do Statistica for Windows® e Windows Excel. Para se identificar as qualidades nutricionais, realizou-se a análise da composição centesimal dos pés de frango e da sua gelatina e mediu-se o rendimento de material colagenoso extraído. O estudo da viabilidade do processo produtivo foi feito por meio de um projeto industrial de extração de gelatina. Os resultados das análises sensoriais mostraram que não houveram diferenças significativas entre as amostras, a 95% de nível de confiança, sendo que a melhor gelatina foi a formulação com maiores valores de concentração de açúcar e de colágeno e que as gelatinas de sabor uva e abacaxi apresentaram maiores aceitações pelos consumidores. Os resultados mostraram um rendimento de gelatina de 5,33% dos pés de frango e a composição da gelatina foi 9,749, 4,807, 6,919 e 78,525 g/100g de umidade, cinzas, lipídios e proteínas, respectivamente. A análise dos sais da gelatina por espectrometria de massa mostrou que sua composição foi de 99,44% de Na, Ca, K, Mg, P e S, que são macro-minerais de grande importância para a saúde humana. Na análise de custo verificou-se que é possível a produção de gelatina indicando um índice de lucratividade das vendas de 15%. A proposta de novo destino aos pés de frango, considerados resíduos nos frigoríficos, indica vantagem competitiva tanto para o frigorífico, propiciando fonte alternativa de lucro e atividade de maior sustentabilidade, como para a indústria de gelatina onde a inovação em tipo de matéria-prima e novos processos industriais possibilitarão maior competitividade no mercado.Made available in DSpace on 2015-04-07T21:10:30Z (GMT). No. of bitstreams: 1 B_Poliana Fernandes de Almeida.pdf: 1399953 bytes, checksum: 43cd4cf3355628e3acceed20ddf61a9d (MD5) Previous issue date: 2012-01-31application/pdfporUniversidade Nove de JulhoPrograma de Pós-Graduação de Mestrado e Doutorado em Engenharia de ProduçãoUninoveBREngenhariaGelatinaPés de frangoQualidade sensorialProcesso produtivoCustosGelatinChicken feetSensory qualityProduction processCostsENGENHARIAS::ENGENHARIA DE PRODUCAOAnálise da qualidade de gelatina obtida de tarsos de frango e aspectos envolvidos no processo produtivoQuality analysis of gelatin made from chicken feet and production process aspectsinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/masterThesis2551182063231974631600info:eu-repo/semantics/openAccessreponame:Biblioteca Digital de Teses e Dissertações da Uninoveinstname:Universidade Nove de Julho (UNINOVE)instacron:UNINOVEORIGINALB_Poliana Fernandes de Almeida.pdfapplication/pdf1399953http://localhost:8080/tede/bitstream/tede/168/1/B_Poliana+Fernandes+de+Almeida.pdf43cd4cf3355628e3acceed20ddf61a9dMD51tede/1682022-06-06 15:08:09.354oai:localhost:tede/168Biblioteca Digital de Teses e Dissertaçõeshttp://bibliotecatede.uninove.br/PRIhttp://bibliotecatede.uninove.br/oai/requestbibliotecatede@uninove.br||bibliotecatede@uninove.bropendoar:2022-06-06T18:08:09Biblioteca Digital de Teses e Dissertações da Uninove - Universidade Nove de Julho (UNINOVE)false |
dc.title.por.fl_str_mv |
Análise da qualidade de gelatina obtida de tarsos de frango e aspectos envolvidos no processo produtivo |
dc.title.alternative.eng.fl_str_mv |
Quality analysis of gelatin made from chicken feet and production process aspects |
title |
Análise da qualidade de gelatina obtida de tarsos de frango e aspectos envolvidos no processo produtivo |
spellingShingle |
Análise da qualidade de gelatina obtida de tarsos de frango e aspectos envolvidos no processo produtivo Almeida, Poliana Fernandes de Gelatina Pés de frango Qualidade sensorial Processo produtivo Custos Gelatin Chicken feet Sensory quality Production process Costs ENGENHARIAS::ENGENHARIA DE PRODUCAO |
title_short |
Análise da qualidade de gelatina obtida de tarsos de frango e aspectos envolvidos no processo produtivo |
title_full |
Análise da qualidade de gelatina obtida de tarsos de frango e aspectos envolvidos no processo produtivo |
title_fullStr |
Análise da qualidade de gelatina obtida de tarsos de frango e aspectos envolvidos no processo produtivo |
title_full_unstemmed |
Análise da qualidade de gelatina obtida de tarsos de frango e aspectos envolvidos no processo produtivo |
title_sort |
Análise da qualidade de gelatina obtida de tarsos de frango e aspectos envolvidos no processo produtivo |
author |
Almeida, Poliana Fernandes de |
author_facet |
Almeida, Poliana Fernandes de |
author_role |
author |
dc.contributor.advisor1.fl_str_mv |
Santana, José Carlos Curvelo |
dc.contributor.advisor1Lattes.fl_str_mv |
http://lattes.cnpq.br/0408226658529368 |
dc.contributor.advisor-co1.fl_str_mv |
Farias, Thiago Michel de Brito |
dc.contributor.advisor-co1Lattes.fl_str_mv |
http://lattes.cnpq.br/3849046023742758 |
dc.contributor.referee1.fl_str_mv |
Calarge, Felipe Araújo |
dc.contributor.referee1Lattes.fl_str_mv |
http://lattes.cnpq.br/9093695081597599 |
dc.contributor.referee2.fl_str_mv |
Lannes, Suzana Caetano da Silva |
dc.contributor.referee2Lattes.fl_str_mv |
http://lattes.cnpq.br/2988634049584035 |
dc.contributor.authorID.fl_str_mv |
CPF:98745786100 |
dc.contributor.authorLattes.fl_str_mv |
http://lattes.cnpq.br/7344374835565622 |
dc.contributor.author.fl_str_mv |
Almeida, Poliana Fernandes de |
contributor_str_mv |
Santana, José Carlos Curvelo Farias, Thiago Michel de Brito Calarge, Felipe Araújo Lannes, Suzana Caetano da Silva |
dc.subject.por.fl_str_mv |
Gelatina Pés de frango Qualidade sensorial Processo produtivo Custos |
topic |
Gelatina Pés de frango Qualidade sensorial Processo produtivo Custos Gelatin Chicken feet Sensory quality Production process Costs ENGENHARIAS::ENGENHARIA DE PRODUCAO |
dc.subject.eng.fl_str_mv |
Gelatin Chicken feet Sensory quality Production process Costs |
dc.subject.cnpq.fl_str_mv |
ENGENHARIAS::ENGENHARIA DE PRODUCAO |
description |
This study features gelatin production as a new possibility in the production chain of broilers, through the use of chicken by-products. Given the lack of other works on sensory analysis of gelatins made with collagen extracted from chicken feet, the objective of this study was to assess the acceptability of that gelatin by evaluating its sensory qualities through comparison with a leading market brand, as well as the viability of its production process. To that end, gelatin production consisted of a 22 experimental design, with 7 grape-flavored gelatin formulations made with collagen extracted from chicken feet, containing varying concentrations of sugar (7.10% to 28.6%) and collagen (35.7% to 71.4%). A 9-point hedonic scale was used to evaluate color, flavor, texture and aroma of the formulations by 50 untrained tasters. Optimization was done using surface response analysis, with sensory analysis results evaluated by test t Student using Statistica for Windows® and Windows Excel. A proximate composition analysis of chicken feet and their gelatin was carried out to identify nutritional qualities, and the yield of extracted collagen material was measured. The production process viability study was done through an industrial project for gelatin extraction. The results of the sensory analyses showed no significant differences among the samples at a 95% confidence level; the best gelatin was the formulation with the highest concentrations of sugar and collagen, and grape- and pineapple-flavored gelatins had the best acceptance by consumers. The results showed a 5.33% gelatin yield for chicken feet, and gelatin composition was 9.749, 4.807, 6.919 and 78.525 g/100g for moisture, ash, lipids and proteins, respectively. Mass spectrometry analysis of gelatin salts showed that their composition was 99.44% Na, Ca, K, Mg, P and S, all of which are highly important macro-minerals for human health. A cost analysis determined that gelatin production is feasible, indicating a sales profit level of 15%. This proposal of giving new uses for chicken feet, which are regarded as by-products in slaughterhouses, results in a competitive advantage both for the slaughterhouse (which gets a new income source and achieves greater sustainability) and the gelatin industry (for which innovative raw materials and new industrial processes allow greater competitiveness in the marketplace). |
publishDate |
2012 |
dc.date.available.fl_str_mv |
2012-04-27 |
dc.date.issued.fl_str_mv |
2012-01-31 |
dc.date.accessioned.fl_str_mv |
2015-04-07T21:10:30Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/masterThesis |
format |
masterThesis |
status_str |
publishedVersion |
dc.identifier.citation.fl_str_mv |
ALMEIDA, Poliana Fernandes de. Análise da qualidade de gelatina obtida de tarsos de frango e aspectos envolvidos no processo produtivo. 2012. 135 f. Dissertação (Mestrado em Engenharia) - Universidade Nove de Julho, São Paulo, 2012. |
dc.identifier.uri.fl_str_mv |
http://bibliotecatede.uninove.br/tede/handle/tede/168 |
identifier_str_mv |
ALMEIDA, Poliana Fernandes de. Análise da qualidade de gelatina obtida de tarsos de frango e aspectos envolvidos no processo produtivo. 2012. 135 f. Dissertação (Mestrado em Engenharia) - Universidade Nove de Julho, São Paulo, 2012. |
url |
http://bibliotecatede.uninove.br/tede/handle/tede/168 |
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por |
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2551182063231974631 |
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600 |
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info:eu-repo/semantics/openAccess |
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openAccess |
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Universidade Nove de Julho |
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Programa de Pós-Graduação de Mestrado e Doutorado em Engenharia de Produção |
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Uninove |
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BR |
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Engenharia |
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Universidade Nove de Julho |
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UNINOVE |
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Biblioteca Digital de Teses e Dissertações da Uninove |
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