Revestimento à base de gelatina contendo extrato de própolis vermelha na conservação de peito de frango
Autor(a) principal: | |
---|---|
Data de Publicação: | 2022 |
Tipo de documento: | Dissertação |
Idioma: | por |
Título da fonte: | Biblioteca Digital de Teses e Dissertações da UFMA |
Texto Completo: | https://tedebc.ufma.br/jspui/handle/tede/tede/4309 |
Resumo: | Despite excellent sensory and nutritional characteristics and high market demand, refrigerated broiler meat has a short shelf life, due to physicochemical changes and microbial growth. Thus, the study aimed to evaluate the use of gelatin-based coating added with red propolis hydroalcoholic extract (RPE) in the conservation of refrigerated broiler breast. Initially, the RPE was analyzed for the total phenolics content, total flavonoids, antioxidant activity (DPPH and ABTS) and compounds identification by high performance liquid chromatography. The films were developed with different concentrations of RPE (30 and 60 g RPE/100 g of gelatin) and characterized as to the total phenolics contente, total flavonoids, antioxidant activity (DPPH and ABTS), color, transparency and water solubility. Broiler breasts were coated with gelatin coatings containing RPE (T1 - no coating; T2 - gelatin coating without RPE addition; T3 - gelatin coating with the addition of 30 g RPE/ 100 g and T4 - gelatin coating with added of 60g of RPE/ 100 g) and microbiological analysis, pH, color, lipid oxidation and weight loss determinations were performed. The consumer's attitude towards the four treatments was also evaluated. RPE showed high antioxidant capacity and the presence of the bioactive compounds liquiritigenin, calicosin, isoliquiritigenin, formononetin and biochanin A. The films containing the highest concentration of RPE were those that obtained the highest values of total phenolics, total flavonoids and antioxidant activity, also showing an increase in thickness and total color difference. Films added with RPE showed lower transparency and higher values of redness and yellowness when compared to the film without RPE, while moisture and water solubility were not significantly affected. The Pseudomonas count in the breast meat was <10 CFU/mL for all treatments, while for psychrotrophs, the addition of the gelatin-based coating reduced the proliferation of these microorganisms at 16 days of storage. For the mesophilic count, all treatments had a reduction at the end of storage, with the treatment with the highest RPE content showing the lowest value. RPE reduced the lipid oxidation values of broiler breast samples and the highest concentration reduced weight loss. For pH values, no significant difference was observed between treatments. The lightness and redness were not affected with the RPE addition, while the yellowness showed a significant increase. The highest total color difference values were observed for the coated samples. Regarding the consumer's attitude, the data showed that the product was well accepted. However, the participants showed some concern with the sensory characteristics such as possible changes in flavor and color of the product. Thus, the gelatin coating added with hydroalcoholic extract of red propolis, acted positively on the stability of the refrigerated broiler breast, showing a good acceptance by the consumers |
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ABREU, Virgínia Kelly Gonçalveshttp://lattes.cnpq.br/8557075957484486DUTRA, Richard Pereirahttp://lattes.cnpq.br/3540029577221469ABREU, Virgínia Kelly Gonçalveshttp://lattes.cnpq.br/8557075957484486DUTRA, Richard Pereirahttp://lattes.cnpq.br/3540029577221469FERREIRA, Daniela Souzahttp://lattes.cnpq.br/2215218854584780PEREIRA, Ana Lucia Fernandeshttp://lattes.cnpq.br/7841826430721579http://lattes.cnpq.br/8850397533392782SOUSA, Antonia Mayara Brilhante de2022-11-17T17:47:45Z2022-08-31SOUSA, Antonia Mayara Brilhante de. Revestimento à base de gelatina contendo extrato de própolis vermelha na conservação de peito de frango. 2022. 106 f. Dissertação (Programa de Pós-Graduação em Saúde e Tecnologia) - Universidade Federal do Maranhão, Imperatriz, 2022.https://tedebc.ufma.br/jspui/handle/tede/tede/4309Despite excellent sensory and nutritional characteristics and high market demand, refrigerated broiler meat has a short shelf life, due to physicochemical changes and microbial growth. Thus, the study aimed to evaluate the use of gelatin-based coating added with red propolis hydroalcoholic extract (RPE) in the conservation of refrigerated broiler breast. Initially, the RPE was analyzed for the total phenolics content, total flavonoids, antioxidant activity (DPPH and ABTS) and compounds identification by high performance liquid chromatography. The films were developed with different concentrations of RPE (30 and 60 g RPE/100 g of gelatin) and characterized as to the total phenolics contente, total flavonoids, antioxidant activity (DPPH and ABTS), color, transparency and water solubility. Broiler breasts were coated with gelatin coatings containing RPE (T1 - no coating; T2 - gelatin coating without RPE addition; T3 - gelatin coating with the addition of 30 g RPE/ 100 g and T4 - gelatin coating with added of 60g of RPE/ 100 g) and microbiological analysis, pH, color, lipid oxidation and weight loss determinations were performed. The consumer's attitude towards the four treatments was also evaluated. RPE showed high antioxidant capacity and the presence of the bioactive compounds liquiritigenin, calicosin, isoliquiritigenin, formononetin and biochanin A. The films containing the highest concentration of RPE were those that obtained the highest values of total phenolics, total flavonoids and antioxidant activity, also showing an increase in thickness and total color difference. Films added with RPE showed lower transparency and higher values of redness and yellowness when compared to the film without RPE, while moisture and water solubility were not significantly affected. The Pseudomonas count in the breast meat was <10 CFU/mL for all treatments, while for psychrotrophs, the addition of the gelatin-based coating reduced the proliferation of these microorganisms at 16 days of storage. For the mesophilic count, all treatments had a reduction at the end of storage, with the treatment with the highest RPE content showing the lowest value. RPE reduced the lipid oxidation values of broiler breast samples and the highest concentration reduced weight loss. For pH values, no significant difference was observed between treatments. The lightness and redness were not affected with the RPE addition, while the yellowness showed a significant increase. The highest total color difference values were observed for the coated samples. Regarding the consumer's attitude, the data showed that the product was well accepted. However, the participants showed some concern with the sensory characteristics such as possible changes in flavor and color of the product. Thus, the gelatin coating added with hydroalcoholic extract of red propolis, acted positively on the stability of the refrigerated broiler breast, showing a good acceptance by the consumersApesar de ótimas características sensoriais, nutricionais e da alta demanda no mercado, a carne de frango refrigerada possui um curto período de vida útil, decorrente das alterações físico-químicas e crescimento microbiano. Diante disso, esse estudo teve como objetivo avaliar o uso de revestimento à base de gelatina adicionado de extrato hidroalcoólico de própolis vermelha (EPV) na conservação de peito de frango refrigerado. Inicialmente, foi analisado o EPV quanto ao conteúdo de fenólicos totais, flavonoides totais, atividade antioxidante (DPPH e ABTS) e identificação de compostos por cromatografia líquida de alta eficiência. Os filmes foram desenvolvidos com diferentes concentrações do EPV (30 e 60 g EPV/100g de gelatina) e caracterizados quanto ao conteúdo de fenólicos totais, flavonoides totais, atividade antioxidante (DPPH e ABTS), cor, transparência e solubilidade em água. Os peitos de frango foram recobertos com revestimentos de gelatina contendo EPV (T1 – sem revestimento; T2 – revestimento de gelatina sem adição de EPV; T3 – revestimento de gelatina com adição de 30 g de EPV / 100 g e T4 – revestimento de gelatina com adição de 60g de EPV / 100 g) e as análises microbiológicas, determinação de pH, cor, oxidação lipídica e perda de peso foram realizadas. Foi avaliada também a atitude do consumidor quanto aos quatro tratamentos. O EPV mostrou alta capacidade antioxidante e a presença dos compostos bioativos, liquiritigenina, calicosina, isoliquiritigenina, formononetina e biochanina A. Os filmes contendo a maior concentração do EPV foram os que obtiveram os maiores valores de fenólicos totais, flavonoides totais e atividade antioxidante, apresentando também um aumento da espessura e da diferença total de cor. Os filmes adicionados do EPV apresentaram menor transparência e maiores valores de intensidade de vermelho e amarelo quando comparados ao filme sem adição de EPV, enquanto a umidade e solubilidade em água não foram afetadas significativamente. A contagem de Pseudomonas presente na carne de frango foi <10 UFC/mL para todos os tratamentos, enquanto para psicrotróficos, a adição do revestimento à base de gelatina diminuiu a proliferação desses microrganismos aos 16 dias de armazenamento. Quanto a contagem de mesófilos, todos os tratamentos tiveram uma redução ao final do armazenamento, sendo o tratamento com maior conteúdo de EPV o que apresentou o menor valor. O EPV reduziu os valores de oxidação lipídica das amostras de peito de frango e a maior concentração reduziu a perda de peso. Para os valores de pH não foi observada diferença significativa entre os tratamentos. O parâmetro de luminosidade e intensidade de vermelho não foram afetados com a adição do EPV, enquanto a intensidade de amarelo apresentou um aumento significativo. Os maiores valores de diferença total de cor foram observados para as amostras revestidas. Com relação à atitude do consumidor, os dados apontaram que o produto foi bem aceito, porém, os participantes demonstraram certa preocupação com as características sensoriais como possíveis mudanças de sabor e cor do produto. Dessa forma, o revestimento de gelatina adicionado de extrato hidroalcoólico de própolis vermelha, atuou positivamente na estabilidade do peito de frango refrigerado, apresentando uma boa aceitação por parte dos consumidores.Submitted by Jonathan Sousa de Almeida (jonathan.sousa@ufma.br) on 2022-11-17T17:47:45Z No. of bitstreams: 1 ANTONIAMAYARABRILHANTEDESOUSA.pdf: 308074 bytes, checksum: 2e4a523729c5079b7ffc80ae32eb8a7a (MD5)Made available in DSpace on 2022-11-17T17:47:45Z (GMT). No. of bitstreams: 1 ANTONIAMAYARABRILHANTEDESOUSA.pdf: 308074 bytes, checksum: 2e4a523729c5079b7ffc80ae32eb8a7a (MD5) Previous issue date: 2022-08-31application/pdfporUniversidade Federal do MaranhãoPROGRAMA DE PÓS-GRADUAÇÃO EM SAÚDE E TECNOLOGIAUFMABrasilDEPARTAMENTO DE ENFERMAGEM/CCBSfilmes; antioxidante;antioxidante;fenólicos;TBARS;Pseudomonas;atitude do consumidor.film;antioxidant;phenolics;TBARS;Pseudomonas;consumer attitude.Ciências da SaúdeRevestimento à base de gelatina contendo extrato de própolis vermelha na conservação de peito de frangoGelatin-based coating containing red propolis extract in the preservation of conservation of chicken breastDocumento sob sigilo. Prazo provável para disponibilização total: 31/08/2025. Motivo do sigilo: Publicação de artigosinfo:eu-repo/semantics/masterThesisinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/openAccessreponame:Biblioteca Digital de Teses e Dissertações da UFMAinstname:Universidade Federal do Maranhão (UFMA)instacron:UFMAORIGINALANTONIAMAYARABRILHANTEDESOUSA.pdfANTONIAMAYARABRILHANTEDESOUSA.pdfapplication/pdf308074http://tedebc.ufma.br:8080/bitstream/tede/4309/2/ANTONIAMAYARABRILHANTEDESOUSA.pdf2e4a523729c5079b7ffc80ae32eb8a7aMD52LICENSElicense.txtlicense.txttext/plain; charset=utf-82255http://tedebc.ufma.br:8080/bitstream/tede/4309/1/license.txt97eeade1fce43278e63fe063657f8083MD51tede/43092023-05-17 13:35:11.081oai:tede2: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Biblioteca Digital de Teses e Dissertaçõeshttps://tedebc.ufma.br/jspui/PUBhttp://tedebc.ufma.br:8080/oai/requestrepositorio@ufma.br||repositorio@ufma.bropendoar:21312023-05-17T16:35:11Biblioteca Digital de Teses e Dissertações da UFMA - Universidade Federal do Maranhão (UFMA)false |
dc.title.por.fl_str_mv |
Revestimento à base de gelatina contendo extrato de própolis vermelha na conservação de peito de frango |
dc.title.alternative.eng.fl_str_mv |
Gelatin-based coating containing red propolis extract in the preservation of conservation of chicken breast |
title |
Revestimento à base de gelatina contendo extrato de própolis vermelha na conservação de peito de frango |
spellingShingle |
Revestimento à base de gelatina contendo extrato de própolis vermelha na conservação de peito de frango SOUSA, Antonia Mayara Brilhante de filmes; antioxidante; antioxidante; fenólicos; TBARS; Pseudomonas; atitude do consumidor. film; antioxidant; phenolics; TBARS; Pseudomonas; consumer attitude. Ciências da Saúde |
title_short |
Revestimento à base de gelatina contendo extrato de própolis vermelha na conservação de peito de frango |
title_full |
Revestimento à base de gelatina contendo extrato de própolis vermelha na conservação de peito de frango |
title_fullStr |
Revestimento à base de gelatina contendo extrato de própolis vermelha na conservação de peito de frango |
title_full_unstemmed |
Revestimento à base de gelatina contendo extrato de própolis vermelha na conservação de peito de frango |
title_sort |
Revestimento à base de gelatina contendo extrato de própolis vermelha na conservação de peito de frango |
author |
SOUSA, Antonia Mayara Brilhante de |
author_facet |
SOUSA, Antonia Mayara Brilhante de |
author_role |
author |
dc.contributor.advisor1.fl_str_mv |
ABREU, Virgínia Kelly Gonçalves |
dc.contributor.advisor1Lattes.fl_str_mv |
http://lattes.cnpq.br/8557075957484486 |
dc.contributor.advisor-co1.fl_str_mv |
DUTRA, Richard Pereira |
dc.contributor.advisor-co1Lattes.fl_str_mv |
http://lattes.cnpq.br/3540029577221469 |
dc.contributor.referee1.fl_str_mv |
ABREU, Virgínia Kelly Gonçalves |
dc.contributor.referee1Lattes.fl_str_mv |
http://lattes.cnpq.br/8557075957484486 |
dc.contributor.referee2.fl_str_mv |
DUTRA, Richard Pereira |
dc.contributor.referee2Lattes.fl_str_mv |
http://lattes.cnpq.br/3540029577221469 |
dc.contributor.referee3.fl_str_mv |
FERREIRA, Daniela Souza |
dc.contributor.referee3Lattes.fl_str_mv |
http://lattes.cnpq.br/2215218854584780 |
dc.contributor.referee4.fl_str_mv |
PEREIRA, Ana Lucia Fernandes |
dc.contributor.referee4Lattes.fl_str_mv |
http://lattes.cnpq.br/7841826430721579 |
dc.contributor.authorLattes.fl_str_mv |
http://lattes.cnpq.br/8850397533392782 |
dc.contributor.author.fl_str_mv |
SOUSA, Antonia Mayara Brilhante de |
contributor_str_mv |
ABREU, Virgínia Kelly Gonçalves DUTRA, Richard Pereira ABREU, Virgínia Kelly Gonçalves DUTRA, Richard Pereira FERREIRA, Daniela Souza PEREIRA, Ana Lucia Fernandes |
dc.subject.por.fl_str_mv |
filmes; antioxidante; antioxidante; fenólicos; TBARS; Pseudomonas; atitude do consumidor. |
topic |
filmes; antioxidante; antioxidante; fenólicos; TBARS; Pseudomonas; atitude do consumidor. film; antioxidant; phenolics; TBARS; Pseudomonas; consumer attitude. Ciências da Saúde |
dc.subject.eng.fl_str_mv |
film; antioxidant; phenolics; TBARS; Pseudomonas; consumer attitude. |
dc.subject.cnpq.fl_str_mv |
Ciências da Saúde |
description |
Despite excellent sensory and nutritional characteristics and high market demand, refrigerated broiler meat has a short shelf life, due to physicochemical changes and microbial growth. Thus, the study aimed to evaluate the use of gelatin-based coating added with red propolis hydroalcoholic extract (RPE) in the conservation of refrigerated broiler breast. Initially, the RPE was analyzed for the total phenolics content, total flavonoids, antioxidant activity (DPPH and ABTS) and compounds identification by high performance liquid chromatography. The films were developed with different concentrations of RPE (30 and 60 g RPE/100 g of gelatin) and characterized as to the total phenolics contente, total flavonoids, antioxidant activity (DPPH and ABTS), color, transparency and water solubility. Broiler breasts were coated with gelatin coatings containing RPE (T1 - no coating; T2 - gelatin coating without RPE addition; T3 - gelatin coating with the addition of 30 g RPE/ 100 g and T4 - gelatin coating with added of 60g of RPE/ 100 g) and microbiological analysis, pH, color, lipid oxidation and weight loss determinations were performed. The consumer's attitude towards the four treatments was also evaluated. RPE showed high antioxidant capacity and the presence of the bioactive compounds liquiritigenin, calicosin, isoliquiritigenin, formononetin and biochanin A. The films containing the highest concentration of RPE were those that obtained the highest values of total phenolics, total flavonoids and antioxidant activity, also showing an increase in thickness and total color difference. Films added with RPE showed lower transparency and higher values of redness and yellowness when compared to the film without RPE, while moisture and water solubility were not significantly affected. The Pseudomonas count in the breast meat was <10 CFU/mL for all treatments, while for psychrotrophs, the addition of the gelatin-based coating reduced the proliferation of these microorganisms at 16 days of storage. For the mesophilic count, all treatments had a reduction at the end of storage, with the treatment with the highest RPE content showing the lowest value. RPE reduced the lipid oxidation values of broiler breast samples and the highest concentration reduced weight loss. For pH values, no significant difference was observed between treatments. The lightness and redness were not affected with the RPE addition, while the yellowness showed a significant increase. The highest total color difference values were observed for the coated samples. Regarding the consumer's attitude, the data showed that the product was well accepted. However, the participants showed some concern with the sensory characteristics such as possible changes in flavor and color of the product. Thus, the gelatin coating added with hydroalcoholic extract of red propolis, acted positively on the stability of the refrigerated broiler breast, showing a good acceptance by the consumers |
publishDate |
2022 |
dc.date.accessioned.fl_str_mv |
2022-11-17T17:47:45Z |
dc.date.issued.fl_str_mv |
2022-08-31 |
dc.type.driver.fl_str_mv |
Documento sob sigilo. Prazo provável para disponibilização total: 31/08/2025. Motivo do sigilo: Publicação de artigos info:eu-repo/semantics/masterThesis |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
format |
masterThesis |
status_str |
publishedVersion |
dc.identifier.citation.fl_str_mv |
SOUSA, Antonia Mayara Brilhante de. Revestimento à base de gelatina contendo extrato de própolis vermelha na conservação de peito de frango. 2022. 106 f. Dissertação (Programa de Pós-Graduação em Saúde e Tecnologia) - Universidade Federal do Maranhão, Imperatriz, 2022. |
dc.identifier.uri.fl_str_mv |
https://tedebc.ufma.br/jspui/handle/tede/tede/4309 |
identifier_str_mv |
SOUSA, Antonia Mayara Brilhante de. Revestimento à base de gelatina contendo extrato de própolis vermelha na conservação de peito de frango. 2022. 106 f. Dissertação (Programa de Pós-Graduação em Saúde e Tecnologia) - Universidade Federal do Maranhão, Imperatriz, 2022. |
url |
https://tedebc.ufma.br/jspui/handle/tede/tede/4309 |
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 |
Universidade Federal do Maranhão |
dc.publisher.program.fl_str_mv |
PROGRAMA DE PÓS-GRADUAÇÃO EM SAÚDE E TECNOLOGIA |
dc.publisher.initials.fl_str_mv |
UFMA |
dc.publisher.country.fl_str_mv |
Brasil |
dc.publisher.department.fl_str_mv |
DEPARTAMENTO DE ENFERMAGEM/CCBS |
publisher.none.fl_str_mv |
Universidade Federal do Maranhão |
dc.source.none.fl_str_mv |
reponame:Biblioteca Digital de Teses e Dissertações da UFMA instname:Universidade Federal do Maranhão (UFMA) instacron:UFMA |
instname_str |
Universidade Federal do Maranhão (UFMA) |
instacron_str |
UFMA |
institution |
UFMA |
reponame_str |
Biblioteca Digital de Teses e Dissertações da UFMA |
collection |
Biblioteca Digital de Teses e Dissertações da UFMA |
bitstream.url.fl_str_mv |
http://tedebc.ufma.br:8080/bitstream/tede/4309/2/ANTONIAMAYARABRILHANTEDESOUSA.pdf http://tedebc.ufma.br:8080/bitstream/tede/4309/1/license.txt |
bitstream.checksum.fl_str_mv |
2e4a523729c5079b7ffc80ae32eb8a7a 97eeade1fce43278e63fe063657f8083 |
bitstream.checksumAlgorithm.fl_str_mv |
MD5 MD5 |
repository.name.fl_str_mv |
Biblioteca Digital de Teses e Dissertações da UFMA - Universidade Federal do Maranhão (UFMA) |
repository.mail.fl_str_mv |
repositorio@ufma.br||repositorio@ufma.br |
_version_ |
1809926209621983232 |