Qualidade da carne bovina submetida à marinação com própolis verde, vermelha e marrom
Autor(a) principal: | |
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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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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 |
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Universidade Federal Rural do Semi-Árido (UFERSA) |
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UFERSA |
institution |
UFERSA |
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Repositório Digital da Universidade Federal Rural do Semi-Árido (RDU) |
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Repositório Digital da Universidade Federal Rural do Semi-Árido (RDU) |
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Repositório Digital da Universidade Federal Rural do Semi-Árido (RDU) - Universidade Federal Rural do Semi-Árido (UFERSA) |
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repositorio@ufersa.edu.br || admrepositorio@ufersa.edu.br |
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