Revestimento comestível para comercialização de carne bovina refrigerada
Autor(a) principal: | |
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Data de Publicação: | 2015 |
Tipo de documento: | Tese |
Idioma: | por |
Título da fonte: | Repositório Institucional da UFLA |
Texto Completo: | http://repositorio.ufla.br/jspui/handle/1/9800 |
Resumo: | The aim of this work was study and evaluate the effects of applying edible coatings based on gelatin and chitosan in mono and double layers for maintaining the quality of beef stored under refrigeration (4 ± 1 ºC for 8 days) to simulate the storage conditions in the counter service. In every two days throughout the duration of storage, tests were carried out in weight loss, PH, peroxide value, thiobarbituric acid reactive substances (TBARS), relative myoglobin pigments (O2Mb, Mb+ and MMb), oxygen consumption rate (OCR), metmyoglobin reductase activity (MRA), microbiological analysis and scanning electron microscopy (SEM/EDS). For sensorial characterization, Profile Description Optimized (PDO) was used to evaluate the red and brown color. It can be observed that the coating had a homogeneous, dense, crack-free surface, without pores. The coated beef had less weight loss when compared to the control. The medium pH for the control (5.96) was greater (P < 0.05) than the samples treated with mono (5.67) and bilayer (5.6). It was observed that the application of the coatings was effective in reducing lipid oxidation (evaluated by PV and TBARS). It was verified a largest decrease of O2Mb (%) for control and higher conversion of this pigment to Mb+ an MMb with storage time. The color of the meat was favored by applying coatings both mono and double layers. The control presented (P >0.05) greater OCR (26.9 %) and lower MRA (15.7 %) when compared to mono treatments (15.8 and 25.1 %) and double layers (11.8 and 22.8 %), respectively. For psychotropic microorganisms, coatings mono (average 3.6 log10 CFU / g ) and bilayer (3.4 log10 CFU / g) exerted similar antimicrobial effect during the storage time , and the scores of the coated samples were lower (p < 0.05) than the control (4.2 log10 CFU / g). The bilayer coating decreased to 3.4 log10 CFU / g of mesophilic microorganisms when compared with the control. In the PDO, the samples differed in red and brown tons. The mono and bilayers samples showed the highest values of red, while the control showed higher brown color from the sixth day of storage. It was concluded that the use of edible coatings for beef conservation is a viable alternative to maintaining quality parameters of the meat stored in plain packaging systems with high oxygen permeability and stored under refrigeration. |
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Revestimento comestível para comercialização de carne bovina refrigeradaGelatinaGelatinQuitosanaChitosanOxidacao lipidicaLipid oxidationCorColorCiência e Tecnologia de AlimentosCiência de AlimentosThe aim of this work was study and evaluate the effects of applying edible coatings based on gelatin and chitosan in mono and double layers for maintaining the quality of beef stored under refrigeration (4 ± 1 ºC for 8 days) to simulate the storage conditions in the counter service. In every two days throughout the duration of storage, tests were carried out in weight loss, PH, peroxide value, thiobarbituric acid reactive substances (TBARS), relative myoglobin pigments (O2Mb, Mb+ and MMb), oxygen consumption rate (OCR), metmyoglobin reductase activity (MRA), microbiological analysis and scanning electron microscopy (SEM/EDS). For sensorial characterization, Profile Description Optimized (PDO) was used to evaluate the red and brown color. It can be observed that the coating had a homogeneous, dense, crack-free surface, without pores. The coated beef had less weight loss when compared to the control. The medium pH for the control (5.96) was greater (P < 0.05) than the samples treated with mono (5.67) and bilayer (5.6). It was observed that the application of the coatings was effective in reducing lipid oxidation (evaluated by PV and TBARS). It was verified a largest decrease of O2Mb (%) for control and higher conversion of this pigment to Mb+ an MMb with storage time. The color of the meat was favored by applying coatings both mono and double layers. The control presented (P >0.05) greater OCR (26.9 %) and lower MRA (15.7 %) when compared to mono treatments (15.8 and 25.1 %) and double layers (11.8 and 22.8 %), respectively. For psychotropic microorganisms, coatings mono (average 3.6 log10 CFU / g ) and bilayer (3.4 log10 CFU / g) exerted similar antimicrobial effect during the storage time , and the scores of the coated samples were lower (p < 0.05) than the control (4.2 log10 CFU / g). The bilayer coating decreased to 3.4 log10 CFU / g of mesophilic microorganisms when compared with the control. In the PDO, the samples differed in red and brown tons. The mono and bilayers samples showed the highest values of red, while the control showed higher brown color from the sixth day of storage. It was concluded that the use of edible coatings for beef conservation is a viable alternative to maintaining quality parameters of the meat stored in plain packaging systems with high oxygen permeability and stored under refrigeration.Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)Fundação de Amparo à Pesquisa do Estado de Minas Gerais (FAPEMIG)Estudou-se o efeito da aplicação de revestimentos comestíveis à base de gelatina e quitosana em mono e dupla camada, para a manutenção da qualidade de carne bovina estocada sob refrigeração (4±1 oC, por 8 dias), simulando-se as condições de estocagem em balcão de atendimento. A cada dois dias, ao longo do tempo de estocagem, foram realizadas análises de perda de peso, pH, índice de peróxidos (IP), substâncias reativas ao ácido tiobarbitúrico (TBARS), pigmentos relativos da mioglobina (O2Mb, Mb+ e MMb), taxa de consumo de oxigênio (TCO), atividade da metamioglobina redutase (MRA), análises microbiológicas e microscopia eletrônica de varredura (MEV). Para a caracterização sensorial foi utilizado o método de perfil descritivo otimizado (PDO), sendo avaliada a percepção das cores vermelha e marrom. Pôde-se observar que os revestimentos tinham uma superfície homogênea, densa, sem fissuras e sem apresentação de poros. Os bifes revestidos apresentaram menor perda de peso quando comparados com o controle. A média de pH para o controle (5,96) foi superior (P<0,05) à das amostras tratadas com mono (5,67) e dupla camada (5,66). Observou-se que a aplicação dos revestimentos foi efetiva na diminuição da oxidação lipídica (avaliado pelo IP e TBARS). Verificou-se maior decréscimo de O2Mb (%) para o controle e a maior conversão deste pigmento a Mb+ e MMb com o tempo. A cor da carne foi favorecida pela aplicação de ambos os revestimentos mono e dupla camada. O controle apresentou (P <0,05) maior TCO (26,9%) e menor MRA (15,7%), quando comparado aos tratamentos mono (15,8% e 25,1%) e dupla camada (11,8% e 22,8%), respectivamente. Para microrganismos psicrotróficos, os revestimentos em mono (média de 3,6 log10 UFC/g) e dupla camada (3,4 log10 UFC/g) exerceram efeito antimicrobiano semelhante durante o tempo de estocagem, e as contagens das amostras revestidas foram inferiores (p<0,05) ao controle (4,2 log10 UFC/g). O revestimento em dupla camada diminuiu em até 3,4 log10 UFC/g de microrganismos mesófilos, quando comparado com o controle. No PDO, as amostras diferiram quanto à cor vermelha e quanto à cor marrom. As amostras mono e dupla camada apresentaram os maiores valores de vermelho, enquanto o controle apresentou maior teor de marrom a partir do sexto dia de armazenamento. Conclui-se que a utilização de revestimentos comestíveis para a conservação de carne bovina é uma alternativa viável para a manutenção de parâmetros de qualidade da carne estocadas em sistemas simples de embalagem, com alta permeabilidade ao oxigênio e armazenadas sob refrigeração.Programa de Pós-graduação em Ciência dos AlimentosUFLAbrasilDepartamento de Ciência dos AlimentosRamos, Eduardo MendesRamos, Alcinéia de Lemos SouzaKobori, Cintia NanciBoari, Cleube AndradeFontes, Paulo RogérioCardoso, Giselle Pereira2015-08-21T17:55:45Z2015-08-21T17:55:45Z2015-08-212015-06-01info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/doctoralThesisapplication/pdfCARDOSO, G. P. Revestimento comestível para comercialização de carne bovina refrigerada. 2015. 129 p. Tese (Doutorado em Ciência dos Alimentos)-Universidade Federal de Lavras, Lavras, 2015.http://repositorio.ufla.br/jspui/handle/1/9800porinfo:eu-repo/semantics/openAccessreponame:Repositório Institucional da UFLAinstname:Universidade Federal de Lavras (UFLA)instacron:UFLA2023-05-02T21:29:49Zoai:localhost:1/9800Repositório InstitucionalPUBhttp://repositorio.ufla.br/oai/requestnivaldo@ufla.br || repositorio.biblioteca@ufla.bropendoar:2023-05-02T21:29:49Repositório Institucional da UFLA - Universidade Federal de Lavras (UFLA)false |
dc.title.none.fl_str_mv |
Revestimento comestível para comercialização de carne bovina refrigerada |
title |
Revestimento comestível para comercialização de carne bovina refrigerada |
spellingShingle |
Revestimento comestível para comercialização de carne bovina refrigerada Cardoso, Giselle Pereira Gelatina Gelatin Quitosana Chitosan Oxidacao lipidica Lipid oxidation Cor Color Ciência e Tecnologia de Alimentos Ciência de Alimentos |
title_short |
Revestimento comestível para comercialização de carne bovina refrigerada |
title_full |
Revestimento comestível para comercialização de carne bovina refrigerada |
title_fullStr |
Revestimento comestível para comercialização de carne bovina refrigerada |
title_full_unstemmed |
Revestimento comestível para comercialização de carne bovina refrigerada |
title_sort |
Revestimento comestível para comercialização de carne bovina refrigerada |
author |
Cardoso, Giselle Pereira |
author_facet |
Cardoso, Giselle Pereira |
author_role |
author |
dc.contributor.none.fl_str_mv |
Ramos, Eduardo Mendes Ramos, Alcinéia de Lemos Souza Kobori, Cintia Nanci Boari, Cleube Andrade Fontes, Paulo Rogério |
dc.contributor.author.fl_str_mv |
Cardoso, Giselle Pereira |
dc.subject.por.fl_str_mv |
Gelatina Gelatin Quitosana Chitosan Oxidacao lipidica Lipid oxidation Cor Color Ciência e Tecnologia de Alimentos Ciência de Alimentos |
topic |
Gelatina Gelatin Quitosana Chitosan Oxidacao lipidica Lipid oxidation Cor Color Ciência e Tecnologia de Alimentos Ciência de Alimentos |
description |
The aim of this work was study and evaluate the effects of applying edible coatings based on gelatin and chitosan in mono and double layers for maintaining the quality of beef stored under refrigeration (4 ± 1 ºC for 8 days) to simulate the storage conditions in the counter service. In every two days throughout the duration of storage, tests were carried out in weight loss, PH, peroxide value, thiobarbituric acid reactive substances (TBARS), relative myoglobin pigments (O2Mb, Mb+ and MMb), oxygen consumption rate (OCR), metmyoglobin reductase activity (MRA), microbiological analysis and scanning electron microscopy (SEM/EDS). For sensorial characterization, Profile Description Optimized (PDO) was used to evaluate the red and brown color. It can be observed that the coating had a homogeneous, dense, crack-free surface, without pores. The coated beef had less weight loss when compared to the control. The medium pH for the control (5.96) was greater (P < 0.05) than the samples treated with mono (5.67) and bilayer (5.6). It was observed that the application of the coatings was effective in reducing lipid oxidation (evaluated by PV and TBARS). It was verified a largest decrease of O2Mb (%) for control and higher conversion of this pigment to Mb+ an MMb with storage time. The color of the meat was favored by applying coatings both mono and double layers. The control presented (P >0.05) greater OCR (26.9 %) and lower MRA (15.7 %) when compared to mono treatments (15.8 and 25.1 %) and double layers (11.8 and 22.8 %), respectively. For psychotropic microorganisms, coatings mono (average 3.6 log10 CFU / g ) and bilayer (3.4 log10 CFU / g) exerted similar antimicrobial effect during the storage time , and the scores of the coated samples were lower (p < 0.05) than the control (4.2 log10 CFU / g). The bilayer coating decreased to 3.4 log10 CFU / g of mesophilic microorganisms when compared with the control. In the PDO, the samples differed in red and brown tons. The mono and bilayers samples showed the highest values of red, while the control showed higher brown color from the sixth day of storage. It was concluded that the use of edible coatings for beef conservation is a viable alternative to maintaining quality parameters of the meat stored in plain packaging systems with high oxygen permeability and stored under refrigeration. |
publishDate |
2015 |
dc.date.none.fl_str_mv |
2015-08-21T17:55:45Z 2015-08-21T17:55:45Z 2015-08-21 2015-06-01 |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/doctoralThesis |
format |
doctoralThesis |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
CARDOSO, G. P. Revestimento comestível para comercialização de carne bovina refrigerada. 2015. 129 p. Tese (Doutorado em Ciência dos Alimentos)-Universidade Federal de Lavras, Lavras, 2015. http://repositorio.ufla.br/jspui/handle/1/9800 |
identifier_str_mv |
CARDOSO, G. P. Revestimento comestível para comercialização de carne bovina refrigerada. 2015. 129 p. Tese (Doutorado em Ciência dos Alimentos)-Universidade Federal de Lavras, Lavras, 2015. |
url |
http://repositorio.ufla.br/jspui/handle/1/9800 |
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 |
application/pdf |
dc.publisher.none.fl_str_mv |
Programa de Pós-graduação em Ciência dos Alimentos UFLA brasil Departamento de Ciência dos Alimentos |
publisher.none.fl_str_mv |
Programa de Pós-graduação em Ciência dos Alimentos UFLA brasil Departamento de Ciência dos Alimentos |
dc.source.none.fl_str_mv |
reponame:Repositório Institucional da UFLA instname:Universidade Federal de Lavras (UFLA) instacron:UFLA |
instname_str |
Universidade Federal de Lavras (UFLA) |
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UFLA |
institution |
UFLA |
reponame_str |
Repositório Institucional da UFLA |
collection |
Repositório Institucional da UFLA |
repository.name.fl_str_mv |
Repositório Institucional da UFLA - Universidade Federal de Lavras (UFLA) |
repository.mail.fl_str_mv |
nivaldo@ufla.br || repositorio.biblioteca@ufla.br |
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1807835182676312064 |