Caracterização físico-química e perfil lipídico de pré-mistura com óleo de buriti para aplicação em produtos cárneos

• Autor(a) principal: Mesquita, Juliana de Andrade
• Data de Publicação: 2022
• Outros Autores: Oliveira, Thayla Thais da Silva, Santos, Joana Gabrieli da Silva, Gaspar, Michelle Regys Gonçalves Rafael do Carmo, Vieira, Vinícius de Almeida, Rodrigues, Erika Cristina, Nascimento, Edgar, Faria, Peter Bitencourt, Faria, Rozilaine Aparecida Pelegrine Gomes de
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Repositório Institucional da UFLA
• Texto Completo: http://repositorio.ufla.br/jspui/handle/1/55084
• topic: Mauritia flexuosa L.; Perfil de ácidos graxos; Carotenoides; Índices de qualidade; Fatty acid profile; Carotenoids; Quality índices; Shelf life; Perfil de ácidos grasos; Índices de calidad; Vida útil

This study aimed to evaluate the physicochemical quality and fatty acid profile of a premix with partial replacement of animal fat by buriti oil (Mauritia flexuosa L.) for use in meat products. Four levels of animal fat replacement by buriti oil were formulated as 0% (P0%) 20% (P20%), 40% (P40%) and 60% (P60%) m/m. The malonic dialdehyde (MDA) content was evaluated by TBARS method, total carotenoids content (µg g-1) by ketone extraction every 30 days during 90 days of storage and fatty acids profile (g 100 g-1 of identified fatty acids) on the day of formulation. The increase in malonic dialdehyde contents (mg of MDA kg-1 of sample) was observed according to the reading times ranging from 0.28 to 0.33 at 30 days, 0.37 to 0.41 at 60 days and 0.53 to 0.75 by 90 days of storage for the formulations. There was a change in the physicochemical characteristics of the premix and improvement for the fatty acid profile in the proportion ω6 and ω3, decrease in the total saturated acids (SFA) content, increase in the oleic acid (ω9) contents according to the substitutions of animal fat for buriti oil. It is concluded that during the period of 90 days of evaluation, the premix with replacement of animal fat by buriti oil (P20%) shows itself as an alternative to be applied in the food industry in meat products such as hamburgers, sausages, meatballs, among others because it decreases the saturated fat content and improves the ω6/ω3 ratio.