Qualidade da carne bovina submetida à marinação com própolis verde, vermelha e marrom

Detalhes bibliográficos
Autor(a) principal: Assis, Ana Paula Pinheiro de
Data de Publicação: 2020
Tipo de documento: Tese
Idioma: por
Título da fonte: Repositório Digital da Universidade Federal Rural do Semi-Árido (RDU)
Texto Completo: https://doi.org/10.21708/bdtd.ppgca.tese.7052
https://repositorio.ufersa.edu.br/handle/prefix/7052
Resumo: The objective of this work was to evaluate the effect of marinades enriched with extracts of green, red and brown propolis on the quality characteristics of beef over 12 days of cold storage (4 ° C ± 1 °). Portions of the fillet (Longissimus dorsi) marinated with distilled water (control), marinated with green propolis (MGP), red propolis (MRP) and brown propolis (MBP) were used. For microbiological analysis, the samples were subjected to the determination of mesophilic, psychrotrophic, psychrophilic and salmonella spp. The physicochemical parameters of pH, color (L * a * b *), water holding capacity (CRA), cooking weight loss (PPC), shear strength (FC), moisture, ash, protein were evaluated , lipids and lipid oxidation. The analyzes were performed in triplicate at times: 0 3, 6, 9 and 12 days. For the sensory analysis, acceptance and purchase intention tests were performed. Microbiological analyzes showed that the samples met the microbiological standards for fresh meat, the presence of Salmonella sp. in any of the samples during cold storage. For pH values, samples marinated with MRP maintained an acceptable pH for consumption. MRP and MBP offer protection that prevents losses, showing CRA values of 74.53 and 71.77%, respectively on the 12th day of storage. MGP showed less weight loss in cooking on the 12th day of storage and also showed lower values of shear force. The MGP and MBP samples showed smaller changes in the luminosity values. The extracts maintained the values of moisture, ash, protein and lipids stable, and delayed lipid oxidation throughout the storage period. As for the sensory test, the least accepted marination was the MRP because it had a strong taste and odor. The purchase intention by the judges showed that the MBP meat had a higher percentage of purchase intention (70%). Red propolis has shown potential use as a food preservative, but has a strong and unpleasant taste that alters sensory characteristics. Meat marinated with brown propolis showed a higher purchase intention by the evaluators, also showing higher marks in the acceptance test. The use of the extracts showed antioxidant and antimicrobial capacity, thus preserving the physical-chemical and microbiological characteristics of the meat and the marinating with the brown propolis extract was the most accepted by the tasters
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spelling Qualidade da carne bovina submetida à marinação com própolis verde, vermelha e marromCaracterísticas físico-químicasConservação da carneIntenção de compraVida de prateleiraPhysical-chemical characteristicsMeat conservationPurchase intentionShelf lifeCNPQ::CIENCIAS AGRARIAS::MEDICINA VETERINARIAThe objective of this work was to evaluate the effect of marinades enriched with extracts of green, red and brown propolis on the quality characteristics of beef over 12 days of cold storage (4 ° C ± 1 °). Portions of the fillet (Longissimus dorsi) marinated with distilled water (control), marinated with green propolis (MGP), red propolis (MRP) and brown propolis (MBP) were used. For microbiological analysis, the samples were subjected to the determination of mesophilic, psychrotrophic, psychrophilic and salmonella spp. The physicochemical parameters of pH, color (L * a * b *), water holding capacity (CRA), cooking weight loss (PPC), shear strength (FC), moisture, ash, protein were evaluated , lipids and lipid oxidation. The analyzes were performed in triplicate at times: 0 3, 6, 9 and 12 days. For the sensory analysis, acceptance and purchase intention tests were performed. Microbiological analyzes showed that the samples met the microbiological standards for fresh meat, the presence of Salmonella sp. in any of the samples during cold storage. For pH values, samples marinated with MRP maintained an acceptable pH for consumption. MRP and MBP offer protection that prevents losses, showing CRA values of 74.53 and 71.77%, respectively on the 12th day of storage. MGP showed less weight loss in cooking on the 12th day of storage and also showed lower values of shear force. The MGP and MBP samples showed smaller changes in the luminosity values. The extracts maintained the values of moisture, ash, protein and lipids stable, and delayed lipid oxidation throughout the storage period. As for the sensory test, the least accepted marination was the MRP because it had a strong taste and odor. The purchase intention by the judges showed that the MBP meat had a higher percentage of purchase intention (70%). Red propolis has shown potential use as a food preservative, but has a strong and unpleasant taste that alters sensory characteristics. Meat marinated with brown propolis showed a higher purchase intention by the evaluators, also showing higher marks in the acceptance test. The use of the extracts showed antioxidant and antimicrobial capacity, thus preserving the physical-chemical and microbiological characteristics of the meat and the marinating with the brown propolis extract was the most accepted by the tastersO objetivo deste trabalho foi avaliar o efeito de marinados enriquecidos com extratos das própolis verde, vermelha e marrom sobre as características de qualidade da carne bovina ao longo de 12 dias de armazenamento refrigerado (4°C ± 1°). Utilizaram-se porções do contrafilé (Longissimus dorsi) marinadas com água destilada (controle), marinadas com própolis verde (MGP), própolis vermelha (MRP) e própolis marrom (MBP). Para as análises microbiológicas as amostras foram submetidas à determinação de microorganismos mesófilos, psicrotróficos, psicrófilos e salmonella spp. Foram avaliados os parâmetros físicoquímicos de pH, cor (L* a* b*), capacidade de retenção de água (CRA), perda de peso na cocção (PPC), força de cisalhamento (FC), umidade, cinza, proteína, lipídeos e a oxidação lipídica. As análises foram feitas em triplicata nos tempos: 0 3, 6, 9 e 12 dias. Para a análise sensorial foram realizados os testes de aceitação e intenção de comprar. As análises microbiológicas demonstraram que as amostras atenderam aos padrões microbiológicos para carne in natura, não foi detectada a presença de Salmonella sp. em nenhuma das amostras durante o armazenamento refrigerado. Para os valores de pH, as amostras marinadas com o MRP mantiveram o pH aceitável para consumo. O MRP e MBP oferecem uma proteção que evita perdas, mostrando valores de CRA de 74,53 e 71,77%, respectivamente no 12° dia de armazenamento. O MGP apresentou menor perda de peso na cocção no 12° dia de armazenamento e também mostrou menores valores de força de cisalhamento. As amostras MGP e MBP apresentaram menores alterações nos valores de luminosidade. Os extratos mantiveram os valores de umidade, cinza, proteína e lipídeos estáveis, e retardaram a oxidação lipídica durante todo o período de estocagem. Quanto ao teste sensorial, a marinação de menor aceitação foi a MRP por apresentar sabor e odor forte. A intenção de compra por partes dos julgadores mostrou que a carne MBP apresentou maior percentual de intenção de compra (70%). A própolis vermelha demonstrou potencial uso como conservante de alimentos, mas apresenta sabor forte e desagradável que altera as características sensoriais. A carne marinada com a própolis marrom apresentou maior intenção de compra pelos avaliadores, mostrando também maiores notas no teste de aceitação. O uso dos extratos mostrou capacidade antioxidante e antimicrobiana preservando assim as características físicoquímicas e microbiológicas da carne e a marinação com o extrato da própolis marrom foi a mais aceita por parte dos provadoresTrabalho não financiado por agência de fomento, ou autofinanciadoUniversidade Federal Rural do Semi-ÁridoBrasilCentro de Ciências Agrárias - CCAUFERSAPrograma de Pós-Graduação em Ciência AnimalLima, Patrícia de Oliveirahttp://lattes.cnpq.br/5491095039598621Silva, Jean Berg Alves dahttp://lattes.cnpq.br/1849041497210600Message, Dejairhttp://lattes.cnpq.br/8428919083422600Leite, Ricardo Henrique de Limahttp://lattes.cnpq.br/3801476460958779Abrantes, Maria Rocienehttp://lattes.cnpq.br/8581676690083096Bezerra, Ana Carla Diógenes Suassunahttp://lattes.cnpq.br/7123984123781406Assis, Ana Paula Pinheiro de2022-05-23T18:25:14Z2020-05-062022-05-23T18:25:14Z2020-02-21info:eu-repo/semantics/doctoralThesisinfo:eu-repo/semantics/publishedVersionapplication/pdfAssis (2020) (ASSIS, 2020)https://doi.org/10.21708/bdtd.ppgca.tese.7052https://repositorio.ufersa.edu.br/handle/prefix/7052porASSIS, Ana Paula Pinheiro de. Qualidade da carne bovina submetida à marinação com própolis verde, vermelha e marrom. 2020. 83 f. Tese (Doutorado em Ciência Animal), Universidade Federal Rural do Semi-Árido, Mossoró, 2020.info:eu-repo/semantics/openAccessCC-BY-SAreponame:Repositório Digital da Universidade Federal Rural do Semi-Árido (RDU)instname:Universidade Federal Rural do Semi-Árido (UFERSA)instacron:UFERSA2024-12-16T20:19:25Zoai:repositorio.ufersa.edu.br:prefix/7052Repositório Institucionalhttps://repositorio.ufersa.edu.br/PUBhttps://repositorio.ufersa.edu.br/server/oai/requestrepositorio@ufersa.edu.br || admrepositorio@ufersa.edu.bropendoar:2024-12-16T20:19:25Repositório Digital da Universidade Federal Rural do Semi-Árido (RDU) - Universidade Federal Rural do Semi-Árido (UFERSA)false
dc.title.none.fl_str_mv Qualidade da carne bovina submetida à marinação com própolis verde, vermelha e marrom
title Qualidade da carne bovina submetida à marinação com própolis verde, vermelha e marrom
spellingShingle Qualidade da carne bovina submetida à marinação com própolis verde, vermelha e marrom
Assis, Ana Paula Pinheiro de
Características físico-químicas
Conservação da carne
Intenção de compra
Vida de prateleira
Physical-chemical characteristics
Meat conservation
Purchase intention
Shelf life
CNPQ::CIENCIAS AGRARIAS::MEDICINA VETERINARIA
title_short Qualidade da carne bovina submetida à marinação com própolis verde, vermelha e marrom
title_full Qualidade da carne bovina submetida à marinação com própolis verde, vermelha e marrom
title_fullStr Qualidade da carne bovina submetida à marinação com própolis verde, vermelha e marrom
title_full_unstemmed Qualidade da carne bovina submetida à marinação com própolis verde, vermelha e marrom
title_sort Qualidade da carne bovina submetida à marinação com própolis verde, vermelha e marrom
author Assis, Ana Paula Pinheiro de
author_facet Assis, Ana Paula Pinheiro de
author_role author
dc.contributor.none.fl_str_mv Lima, Patrícia de Oliveira
http://lattes.cnpq.br/5491095039598621
Silva, Jean Berg Alves da
http://lattes.cnpq.br/1849041497210600
Message, Dejair
http://lattes.cnpq.br/8428919083422600
Leite, Ricardo Henrique de Lima
http://lattes.cnpq.br/3801476460958779
Abrantes, Maria Rociene
http://lattes.cnpq.br/8581676690083096
Bezerra, Ana Carla Diógenes Suassuna
http://lattes.cnpq.br/7123984123781406
dc.contributor.author.fl_str_mv Assis, Ana Paula Pinheiro de
dc.subject.por.fl_str_mv Características físico-químicas
Conservação da carne
Intenção de compra
Vida de prateleira
Physical-chemical characteristics
Meat conservation
Purchase intention
Shelf life
CNPQ::CIENCIAS AGRARIAS::MEDICINA VETERINARIA
topic Características físico-químicas
Conservação da carne
Intenção de compra
Vida de prateleira
Physical-chemical characteristics
Meat conservation
Purchase intention
Shelf life
CNPQ::CIENCIAS AGRARIAS::MEDICINA VETERINARIA
description The objective of this work was to evaluate the effect of marinades enriched with extracts of green, red and brown propolis on the quality characteristics of beef over 12 days of cold storage (4 ° C ± 1 °). Portions of the fillet (Longissimus dorsi) marinated with distilled water (control), marinated with green propolis (MGP), red propolis (MRP) and brown propolis (MBP) were used. For microbiological analysis, the samples were subjected to the determination of mesophilic, psychrotrophic, psychrophilic and salmonella spp. The physicochemical parameters of pH, color (L * a * b *), water holding capacity (CRA), cooking weight loss (PPC), shear strength (FC), moisture, ash, protein were evaluated , lipids and lipid oxidation. The analyzes were performed in triplicate at times: 0 3, 6, 9 and 12 days. For the sensory analysis, acceptance and purchase intention tests were performed. Microbiological analyzes showed that the samples met the microbiological standards for fresh meat, the presence of Salmonella sp. in any of the samples during cold storage. For pH values, samples marinated with MRP maintained an acceptable pH for consumption. MRP and MBP offer protection that prevents losses, showing CRA values of 74.53 and 71.77%, respectively on the 12th day of storage. MGP showed less weight loss in cooking on the 12th day of storage and also showed lower values of shear force. The MGP and MBP samples showed smaller changes in the luminosity values. The extracts maintained the values of moisture, ash, protein and lipids stable, and delayed lipid oxidation throughout the storage period. As for the sensory test, the least accepted marination was the MRP because it had a strong taste and odor. The purchase intention by the judges showed that the MBP meat had a higher percentage of purchase intention (70%). Red propolis has shown potential use as a food preservative, but has a strong and unpleasant taste that alters sensory characteristics. Meat marinated with brown propolis showed a higher purchase intention by the evaluators, also showing higher marks in the acceptance test. The use of the extracts showed antioxidant and antimicrobial capacity, thus preserving the physical-chemical and microbiological characteristics of the meat and the marinating with the brown propolis extract was the most accepted by the tasters
publishDate 2020
dc.date.none.fl_str_mv 2020-05-06
2020-02-21
2022-05-23T18:25:14Z
2022-05-23T18:25:14Z
dc.type.driver.fl_str_mv info:eu-repo/semantics/doctoralThesis
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format doctoralThesis
status_str publishedVersion
dc.identifier.uri.fl_str_mv Assis (2020) (ASSIS, 2020)
https://doi.org/10.21708/bdtd.ppgca.tese.7052
https://repositorio.ufersa.edu.br/handle/prefix/7052
identifier_str_mv Assis (2020) (ASSIS, 2020)
url https://doi.org/10.21708/bdtd.ppgca.tese.7052
https://repositorio.ufersa.edu.br/handle/prefix/7052
dc.language.iso.fl_str_mv por
language por
dc.relation.none.fl_str_mv ASSIS, Ana Paula Pinheiro de. Qualidade da carne bovina submetida à marinação com própolis verde, vermelha e marrom. 2020. 83 f. Tese (Doutorado em Ciência Animal), Universidade Federal Rural do Semi-Árido, Mossoró, 2020.
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
CC-BY-SA
eu_rights_str_mv openAccess
rights_invalid_str_mv CC-BY-SA
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Universidade Federal Rural do Semi-Árido
Brasil
Centro de Ciências Agrárias - CCA
UFERSA
Programa de Pós-Graduação em Ciência Animal
publisher.none.fl_str_mv Universidade Federal Rural do Semi-Árido
Brasil
Centro de Ciências Agrárias - CCA
UFERSA
Programa de Pós-Graduação em Ciência Animal
dc.source.none.fl_str_mv reponame:Repositório Digital da Universidade Federal Rural do Semi-Árido (RDU)
instname:Universidade Federal Rural do Semi-Árido (UFERSA)
instacron:UFERSA
instname_str Universidade Federal Rural do Semi-Árido (UFERSA)
instacron_str UFERSA
institution UFERSA
reponame_str Repositório Digital da Universidade Federal Rural do Semi-Árido (RDU)
collection Repositório Digital da Universidade Federal Rural do Semi-Árido (RDU)
repository.name.fl_str_mv Repositório Digital da Universidade Federal Rural do Semi-Árido (RDU) - Universidade Federal Rural do Semi-Árido (UFERSA)
repository.mail.fl_str_mv repositorio@ufersa.edu.br || admrepositorio@ufersa.edu.br
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