Processamento de empanado de frango adicionado de surimi e inulina e reduzido de sódio
Autor(a) principal: | |
---|---|
Data de Publicação: | 2015 |
Tipo de documento: | Dissertação |
Idioma: | por |
Título da fonte: | Repositório Institucional da Universidade Federal do Espírito Santo (riUfes) |
Texto Completo: | http://repositorio.ufes.br/handle/10/4934 |
Resumo: | Consumers have searched for practical products to prepare and with healthy appeal. Surimi can be used in meat products because it has high nutritional quality and economic appeal. The fibers can be added to meat products to improve their nutritional intake. For the reduction of sodium in foods, potassium chloride is used as substitute. The objective of this study was to obtain surimi from fresh fish and prepare nuggets with added surimi (0% to 4%), inulin (0% to 6%) and reduced sodium chloride, with 0% to 100% replacement of sodium chloride. The products were evaluated by physicochemical characteristics (moisture, protein, fat, ash, carbohydrates and energy), technological (water retention capacity-WRC, weight loss, dimensional shrinkage, cook yield, texture profile, pH and color), in sensory tests (acceptance testing and purchase intent) and microbiological analyses. It was performed a comparison to trademarks as the moisture, protein, fat, ash, dietary fiber, sodium, carbohydrates and energy. Word association test was performed to verify the main associations of consumers with healthier concepts of chicken nuggets. It was calculated the desirability function to optimize the formulations. The addition of surimi and inulin resulted in increased WRC of the formulations, while the full replacement of sodium chloride by potassium chloride resulted in the reduction of this variable. It has also been observed the influence of sodium chloride on the dimensional shrinkage and cook yield as well as texture. The addition of surimi and inulin and the reduction of sodium chloride by substitution with potassium chloride resulted in nuggets with better technological characteristics when compared to the control nuggets processing, demonstrating the advantages of their use. All treatments showed pH value within the limits set by law. The higher scores for the sensory attributes were observed in the formulation containing 2% of surimi, 3% inulin and replacement of 50% of sodium chloride by potassium chloride, while scores decreased with the complete replacement of sodium chloride with potassium chloride. In word association test, the terms used in the preparation of concepts (addition of protein and fiber and sodium reduction) have led to the perception of healthier products. The formulation 15 of this study (2% of surimi, 3% of inulin and 50% replacement of sodium chloride by potassium chloride) obtained sodium and fat content inferior and protein and fiber content superior than trademarks, with healthier characteristics in respect to nutrient content. The results of microbiological analysis met the standards set by law. For the desirability function, were used variables flavor, texture, global impression, purchase intent and protein content. Individual desirability of each variable and the overall desirability was calculated. The maximum overall desirability was 0.980. |
id |
UFES_4a443dd3bc54bf41fc24ea38f6d9088e |
---|---|
oai_identifier_str |
oai:repositorio.ufes.br:10/4934 |
network_acronym_str |
UFES |
network_name_str |
Repositório Institucional da Universidade Federal do Espírito Santo (riUfes) |
repository_id_str |
2108 |
spelling |
Roberto, Consuelo DomeniciDella Lucia, Suzana MariaLibardi, Manoela CassaMinim, Valéria Paula RodriguesSaraiva, Sérgio Henriques2016-08-29T15:36:46Z2016-07-112016-08-29T15:36:46Z2015-08-11Consumers have searched for practical products to prepare and with healthy appeal. Surimi can be used in meat products because it has high nutritional quality and economic appeal. The fibers can be added to meat products to improve their nutritional intake. For the reduction of sodium in foods, potassium chloride is used as substitute. The objective of this study was to obtain surimi from fresh fish and prepare nuggets with added surimi (0% to 4%), inulin (0% to 6%) and reduced sodium chloride, with 0% to 100% replacement of sodium chloride. The products were evaluated by physicochemical characteristics (moisture, protein, fat, ash, carbohydrates and energy), technological (water retention capacity-WRC, weight loss, dimensional shrinkage, cook yield, texture profile, pH and color), in sensory tests (acceptance testing and purchase intent) and microbiological analyses. It was performed a comparison to trademarks as the moisture, protein, fat, ash, dietary fiber, sodium, carbohydrates and energy. Word association test was performed to verify the main associations of consumers with healthier concepts of chicken nuggets. It was calculated the desirability function to optimize the formulations. The addition of surimi and inulin resulted in increased WRC of the formulations, while the full replacement of sodium chloride by potassium chloride resulted in the reduction of this variable. It has also been observed the influence of sodium chloride on the dimensional shrinkage and cook yield as well as texture. The addition of surimi and inulin and the reduction of sodium chloride by substitution with potassium chloride resulted in nuggets with better technological characteristics when compared to the control nuggets processing, demonstrating the advantages of their use. All treatments showed pH value within the limits set by law. The higher scores for the sensory attributes were observed in the formulation containing 2% of surimi, 3% inulin and replacement of 50% of sodium chloride by potassium chloride, while scores decreased with the complete replacement of sodium chloride with potassium chloride. In word association test, the terms used in the preparation of concepts (addition of protein and fiber and sodium reduction) have led to the perception of healthier products. The formulation 15 of this study (2% of surimi, 3% of inulin and 50% replacement of sodium chloride by potassium chloride) obtained sodium and fat content inferior and protein and fiber content superior than trademarks, with healthier characteristics in respect to nutrient content. The results of microbiological analysis met the standards set by law. For the desirability function, were used variables flavor, texture, global impression, purchase intent and protein content. Individual desirability of each variable and the overall desirability was calculated. The maximum overall desirability was 0.980.Os consumidores têm buscado produtos práticos no preparo e com apelo saudável. O surimi pode ser utilizado em produtos cárneos, pois possui elevada qualidade nutricional e apelo econômico. As fibras podem ser adicionadas aos produtos cárneos para melhorar seu aporte nutricional. Para a redução de sódio em alimentos, o cloreto de potássio é o substituto mais utilizado. O objetivo deste trabalho foi obter o surimi a partir de peixes frescos e elaborar empanados de frango adicionados de surimi (0% a 4%), inulina (0% a 6%) e com redução de 0% a 100% de cloreto de sódio. Os produtos foram avaliados com base nas características físico-químicas (umidade, proteínas, gordura, cinzas, carboidratos e energia), tecnológicas (capacidade de retenção de água-CRA, perda de peso, encolhimento, rendimento, perfil de textura, pH e cor), em testes sensoriais (teste de aceitação e intenção de compra) e análises microbiológicas. Foi realizado teste de associação de palavras para verificar as principais associações dos consumidores com conceitos de empanados mais saudáveis. Foi realizada comparação com marcas comerciais quanto aos teores de umidade, proteína, gordura, cinzas, fibra alimentar, sódio, carboidratos e energia. Foi calculada a função desejabilidade para otimizar as formulações. A adição de surimi e inulina resultou no aumento da CRA das formulações, enquanto a substituição total do cloreto de sódio por cloreto de potássio resultou na redução deste resultado. Também foi observada a influência do cloreto de sódio nos valores de encolhimento e rendimento, assim como na textura. A adição de surimi e inulina e a redução de cloreto de sódio por sua substituição por cloreto de potássio resultaram em empanados com características tecnológicas melhores quando comparados aos empanados do processamento controle, demonstrando as vantagens de sua utilização. Todos os tratamentos apresentaram valor de pH dentro do limite determinado pela legislação. As maiores notas para os atributos sensoriais avaliados foram observadas na formulação com 2% de surimi, 3% de inulina e substituição de 50% de cloreto de sódio por cloreto de potássio, enquanto as notas diminuíram com a substituição total do cloreto de sódio. No teste de associação de palavras, os termos empregados na elaboração dos conceitos (adição de proteína e fibras e redução de sódio) tornaram a percepção dos produtos mais saudável. A formulação 15 deste estudo (2% de surimi, 3% de inulina e substituição de 50% de cloreto de sódio por cloreto de potássio) obteve teores de sódio e gordura abaixo e teores de proteína e fibras acima de marcas comerciais, apresentando características mais saudáveis com relação aos teores desses componentes. Os resultados da análise microbiológica atenderam aos padrões determinados pela legislação. Para aplicação da função desejabilidade, foram utilizadas as variáveis sabor, textura, impressão global, intenção de compra e teor de proteínas. Foi calculada a desejabilidade individual de cada variável e a desejabilidade global. A máxima desejabilidade global foi de 0,980.Texthttp://repositorio.ufes.br/handle/10/4934porUniversidade Federal do Espírito SantoMestrado em Ciência e Tecnologia de AlimentosPrograma de Pós-Graduação em Ciência e Tecnologia de AlimentosUFESBRCentro de Ciências Agrárias e EngenhariasChicken nuggetsSurimiInulinSodium chloridePotassium chlorideEmpanados de frangoCloreto de sódioCloreto de potássioEmpanados (Alimentos)SurimiInulinaSalCloreto de potássioCiência e tecnologia de produtos de origem animal664Processamento de empanado de frango adicionado de surimi e inulina e reduzido de sódioProcessing of chicken nuggets with added surimi and inulin and reduced sodiuminfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/masterThesisinfo:eu-repo/semantics/openAccessreponame:Repositório Institucional da Universidade Federal do Espírito Santo (riUfes)instname:Universidade Federal do Espírito Santo (UFES)instacron:UFESORIGINALDISSERTAÇÃO CORRIGIDA FINAL.pdfDISSERTAÇÃO CORRIGIDA FINAL.pdfapplication/pdf4915371http://repositorio.ufes.br/bitstreams/29e1021a-f22e-4dbd-a56b-19b68b1266ad/downloadf075d490b84548d5d7bfc48e739e96d7MD5210/49342024-06-21 16:56:13.669oai:repositorio.ufes.br:10/4934http://repositorio.ufes.brRepositório InstitucionalPUBhttp://repositorio.ufes.br/oai/requestopendoar:21082024-06-21T16:56:13Repositório Institucional da Universidade Federal do Espírito Santo (riUfes) - Universidade Federal do Espírito Santo (UFES)false |
dc.title.none.fl_str_mv |
Processamento de empanado de frango adicionado de surimi e inulina e reduzido de sódio |
dc.title.alternative.none.fl_str_mv |
Processing of chicken nuggets with added surimi and inulin and reduced sodium |
title |
Processamento de empanado de frango adicionado de surimi e inulina e reduzido de sódio |
spellingShingle |
Processamento de empanado de frango adicionado de surimi e inulina e reduzido de sódio Libardi, Manoela Cassa Chicken nuggets Surimi Inulin Sodium chloride Potassium chloride Empanados de frango Cloreto de sódio Cloreto de potássio Ciência e tecnologia de produtos de origem animal Empanados (Alimentos) Surimi Inulina Sal Cloreto de potássio 664 |
title_short |
Processamento de empanado de frango adicionado de surimi e inulina e reduzido de sódio |
title_full |
Processamento de empanado de frango adicionado de surimi e inulina e reduzido de sódio |
title_fullStr |
Processamento de empanado de frango adicionado de surimi e inulina e reduzido de sódio |
title_full_unstemmed |
Processamento de empanado de frango adicionado de surimi e inulina e reduzido de sódio |
title_sort |
Processamento de empanado de frango adicionado de surimi e inulina e reduzido de sódio |
author |
Libardi, Manoela Cassa |
author_facet |
Libardi, Manoela Cassa |
author_role |
author |
dc.contributor.advisor-co1.fl_str_mv |
Roberto, Consuelo Domenici |
dc.contributor.advisor1.fl_str_mv |
Della Lucia, Suzana Maria |
dc.contributor.author.fl_str_mv |
Libardi, Manoela Cassa |
dc.contributor.referee1.fl_str_mv |
Minim, Valéria Paula Rodrigues |
dc.contributor.referee2.fl_str_mv |
Saraiva, Sérgio Henriques |
contributor_str_mv |
Roberto, Consuelo Domenici Della Lucia, Suzana Maria Minim, Valéria Paula Rodrigues Saraiva, Sérgio Henriques |
dc.subject.eng.fl_str_mv |
Chicken nuggets Surimi Inulin Sodium chloride Potassium chloride |
topic |
Chicken nuggets Surimi Inulin Sodium chloride Potassium chloride Empanados de frango Cloreto de sódio Cloreto de potássio Ciência e tecnologia de produtos de origem animal Empanados (Alimentos) Surimi Inulina Sal Cloreto de potássio 664 |
dc.subject.por.fl_str_mv |
Empanados de frango Cloreto de sódio Cloreto de potássio |
dc.subject.cnpq.fl_str_mv |
Ciência e tecnologia de produtos de origem animal |
dc.subject.br-rjbn.none.fl_str_mv |
Empanados (Alimentos) Surimi Inulina Sal Cloreto de potássio |
dc.subject.udc.none.fl_str_mv |
664 |
description |
Consumers have searched for practical products to prepare and with healthy appeal. Surimi can be used in meat products because it has high nutritional quality and economic appeal. The fibers can be added to meat products to improve their nutritional intake. For the reduction of sodium in foods, potassium chloride is used as substitute. The objective of this study was to obtain surimi from fresh fish and prepare nuggets with added surimi (0% to 4%), inulin (0% to 6%) and reduced sodium chloride, with 0% to 100% replacement of sodium chloride. The products were evaluated by physicochemical characteristics (moisture, protein, fat, ash, carbohydrates and energy), technological (water retention capacity-WRC, weight loss, dimensional shrinkage, cook yield, texture profile, pH and color), in sensory tests (acceptance testing and purchase intent) and microbiological analyses. It was performed a comparison to trademarks as the moisture, protein, fat, ash, dietary fiber, sodium, carbohydrates and energy. Word association test was performed to verify the main associations of consumers with healthier concepts of chicken nuggets. It was calculated the desirability function to optimize the formulations. The addition of surimi and inulin resulted in increased WRC of the formulations, while the full replacement of sodium chloride by potassium chloride resulted in the reduction of this variable. It has also been observed the influence of sodium chloride on the dimensional shrinkage and cook yield as well as texture. The addition of surimi and inulin and the reduction of sodium chloride by substitution with potassium chloride resulted in nuggets with better technological characteristics when compared to the control nuggets processing, demonstrating the advantages of their use. All treatments showed pH value within the limits set by law. The higher scores for the sensory attributes were observed in the formulation containing 2% of surimi, 3% inulin and replacement of 50% of sodium chloride by potassium chloride, while scores decreased with the complete replacement of sodium chloride with potassium chloride. In word association test, the terms used in the preparation of concepts (addition of protein and fiber and sodium reduction) have led to the perception of healthier products. The formulation 15 of this study (2% of surimi, 3% of inulin and 50% replacement of sodium chloride by potassium chloride) obtained sodium and fat content inferior and protein and fiber content superior than trademarks, with healthier characteristics in respect to nutrient content. The results of microbiological analysis met the standards set by law. For the desirability function, were used variables flavor, texture, global impression, purchase intent and protein content. Individual desirability of each variable and the overall desirability was calculated. The maximum overall desirability was 0.980. |
publishDate |
2015 |
dc.date.issued.fl_str_mv |
2015-08-11 |
dc.date.accessioned.fl_str_mv |
2016-08-29T15:36:46Z |
dc.date.available.fl_str_mv |
2016-07-11 2016-08-29T15:36:46Z |
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.uri.fl_str_mv |
http://repositorio.ufes.br/handle/10/4934 |
url |
http://repositorio.ufes.br/handle/10/4934 |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
Text |
dc.publisher.none.fl_str_mv |
Universidade Federal do Espírito Santo Mestrado em Ciência e Tecnologia de Alimentos |
dc.publisher.program.fl_str_mv |
Programa de Pós-Graduação em Ciência e Tecnologia de Alimentos |
dc.publisher.initials.fl_str_mv |
UFES |
dc.publisher.country.fl_str_mv |
BR |
dc.publisher.department.fl_str_mv |
Centro de Ciências Agrárias e Engenharias |
publisher.none.fl_str_mv |
Universidade Federal do Espírito Santo Mestrado em Ciência e Tecnologia de Alimentos |
dc.source.none.fl_str_mv |
reponame:Repositório Institucional da Universidade Federal do Espírito Santo (riUfes) instname:Universidade Federal do Espírito Santo (UFES) instacron:UFES |
instname_str |
Universidade Federal do Espírito Santo (UFES) |
instacron_str |
UFES |
institution |
UFES |
reponame_str |
Repositório Institucional da Universidade Federal do Espírito Santo (riUfes) |
collection |
Repositório Institucional da Universidade Federal do Espírito Santo (riUfes) |
bitstream.url.fl_str_mv |
http://repositorio.ufes.br/bitstreams/29e1021a-f22e-4dbd-a56b-19b68b1266ad/download |
bitstream.checksum.fl_str_mv |
f075d490b84548d5d7bfc48e739e96d7 |
bitstream.checksumAlgorithm.fl_str_mv |
MD5 |
repository.name.fl_str_mv |
Repositório Institucional da Universidade Federal do Espírito Santo (riUfes) - Universidade Federal do Espírito Santo (UFES) |
repository.mail.fl_str_mv |
|
_version_ |
1804309187462692864 |