Desenvolvimento de patê de fígado de bovino com distintas fontes de lipídios e inclusão ou não de fibra de trigo
Autor(a) principal: | |
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Data de Publicação: | 2014 |
Tipo de documento: | Dissertação |
Idioma: | por |
Título da fonte: | Manancial - Repositório Digital da UFSM |
Texto Completo: | http://repositorio.ufsm.br/handle/1/5759 |
Resumo: | Strategies for the reformulation of meat products have becoming object of scientific research, seeking to make them healthier in relation to their nutritional composition.The fibers inclusion and animal fat replacement by vegetable oils, is one of the alternatives the food industry can search in order to appeal to customers. Despite several fat substitutes use related researches and the healthy lipid formulations development in meat products, there are very few reports addressing the fiber inclusion and lipids substitution simultaneously in pates. Given this, the present research employed the beef livers feedstock for the pate preparation as meat product, adding wheat fiber and linseed oil as an animal fat substitute, getting a functional product. This research aimed to evaluate the physical, chemical and sensorial storage time characteristics of the beef liver pate with different sources of lipids with inclusion or not of wheat fiber. There were four pates formulation developed with reduced fat content, in which two of them pork backfat was used as animal fat source and linseed oil as vegetable oil lipids source for the other two. The formulations had the inclusion or not of wheat fiber (3%). The characteristics evaluated were the proximate composition and during the refrigerated storage (4˚C) for 75 days, the water activity (aw), the pH, the susceptibility to oxidation (conjugated diene CD, peroxide value POV, thiobarbituric acid reactive substances - TBARS), the color, the texture profile and the fatty acid, as well as the pates sensorial analysis. The chemical composition changed, showing a total lipid content 25% reduction compared to conventional products. The pates with linseed oil presented higher susceptibility to oxidation, showing that vegetable oil source makes the product more susceptible to lipid oxidation. The pate with linseed oil presented more yellowness when compared to the one with pork backfat. This last one became firmer when combined with wheat fiber. The fatty acid profile was significantly modified, decreasing the content of saturated fatty acid (SFA) and considerably increasing the polyunsaturated fatty acid (PUFA), specially the n-3 α-linoleic in the linseed oil pates. Sensory, the pates made with animal fat were accepted best, however, the wheat fiber provided a favorable acceptability for the products prepared with beef liver. Given the above, it is viable to use the beef liver when including the wheat fiber and linseed oil in pates as a technologically viable alternative providing the consumption of functional meat products. |
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Desenvolvimento de patê de fígado de bovino com distintas fontes de lipídios e inclusão ou não de fibra de trigoDevelopment of beef liver pate with different sources of lipids and inclusion or not of wheat fiberFuncionalÓleo de linhaçaProduto cárneoLightÁcido linolênicoFunctionalLinseed oilMeat productLightLinoleic acidCNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOSStrategies for the reformulation of meat products have becoming object of scientific research, seeking to make them healthier in relation to their nutritional composition.The fibers inclusion and animal fat replacement by vegetable oils, is one of the alternatives the food industry can search in order to appeal to customers. Despite several fat substitutes use related researches and the healthy lipid formulations development in meat products, there are very few reports addressing the fiber inclusion and lipids substitution simultaneously in pates. Given this, the present research employed the beef livers feedstock for the pate preparation as meat product, adding wheat fiber and linseed oil as an animal fat substitute, getting a functional product. This research aimed to evaluate the physical, chemical and sensorial storage time characteristics of the beef liver pate with different sources of lipids with inclusion or not of wheat fiber. There were four pates formulation developed with reduced fat content, in which two of them pork backfat was used as animal fat source and linseed oil as vegetable oil lipids source for the other two. The formulations had the inclusion or not of wheat fiber (3%). The characteristics evaluated were the proximate composition and during the refrigerated storage (4˚C) for 75 days, the water activity (aw), the pH, the susceptibility to oxidation (conjugated diene CD, peroxide value POV, thiobarbituric acid reactive substances - TBARS), the color, the texture profile and the fatty acid, as well as the pates sensorial analysis. The chemical composition changed, showing a total lipid content 25% reduction compared to conventional products. The pates with linseed oil presented higher susceptibility to oxidation, showing that vegetable oil source makes the product more susceptible to lipid oxidation. The pate with linseed oil presented more yellowness when compared to the one with pork backfat. This last one became firmer when combined with wheat fiber. The fatty acid profile was significantly modified, decreasing the content of saturated fatty acid (SFA) and considerably increasing the polyunsaturated fatty acid (PUFA), specially the n-3 α-linoleic in the linseed oil pates. Sensory, the pates made with animal fat were accepted best, however, the wheat fiber provided a favorable acceptability for the products prepared with beef liver. Given the above, it is viable to use the beef liver when including the wheat fiber and linseed oil in pates as a technologically viable alternative providing the consumption of functional meat products.Coordenação de Aperfeiçoamento de Pessoal de Nível SuperiorEstratégias para a reformulação de produtos cárneos vêm se tornando objeto de estudos científicos, a fim de os tornarem saudáveis, em relação à sua composição nutricional. A inclusão de fibras e a substituição de gordura animal por óleos vegetais é uma das alternativas que as indústrias de alimentos podem buscar para conseguir este apelo diante dos consumidores. Apesar de muitos estudos relacionados com o uso de substitutos de gordura e o desenvolvimento de formulações lipídicas saudáveis em produtos cárneos, existem poucos relatos abordando a adição de fibras e substituição de lipídios simultaneamente em patês. Diante disso, o presente estudo empregou o fígado de bovino como matéria prima na elaboração de patê como produto cárneo, incorporando fibra de trigo e óleo de linhaça, a fim de substituir a gordura animal, obtendo um produto funcional. Objetivou-se avaliar as características físico-químicas e sensoriais do patê de fígado de bovino com distintas fontes de lipídios e inclusão ou não de fibra de trigo durante o tempo de armazenamento. Foram desenvolvidas quatro formulações de patês com teor reduzido de gordura, nas quais duas utilizaram o toucinho como fonte de gordura animal e duas aplicaram o óleo de linhaça como fonte de lipídios de origem vegetal. As formulações tiveram ou não a inclusão de fibra de trigo (3%). As características avaliadas foram a composição centesimal e ao longo do armazenamento refrigerado (4ºC) por 75 dias, a atividade de água (Aa), o pH, a suscetibilidade a oxidação (dienos conjugados - DC, índice de peróxidos - IP, substâncias reativas ao ácido tiobarbitúrico - TBARS), a cor, o perfil de textura e de ácidos graxos, bem como avaliação sensorial dos patês. A composição centesimal foi modificada, apresentando redução de 25% no teor de lipídios totais, em relação aos produtos convencionais. A suscetibilidade à oxidação apresentou maiores valores nos patês elaborados com óleo de linhaça, demonstrando que a fonte de óleo vegetal tornou o produto mais suscetível à oxidação lipídica. O patê com óleo de linhaça apresentou um tom mais amarelado em relação ao com toucinho. Já este quando combinado a fibra de trigo tornou-se mais firme. O perfil de ácidos graxos foi significativamente modificado, diminuindo o teor de ácidos graxos saturados (AGS) e aumentando, consideravelmente, os ácidos graxos poliinsaturados (AGPI), em especial, o n-3 α-linolênico, nos patês com óleo de linhaça. Sensorialmente, os patês elaborados com gordura animal foram melhores aceitos, no entanto a inclusão de fibra de trigo proporcionou uma aceitabilidade favorável aos produtos elaborados com fígado de bovino. Diante do exposto, é viável a utilização do fígado bovino, juntamente com a inclusão de fibra de trigo e do óleo de linhaça em patês, como uma alternativa tecnologicamente viável, oportunizando o consumo de produtos cárneos funcionais.Universidade Federal de Santa MariaBRCiência e Tecnologia dos AlimentosUFSMPrograma de Pós-Graduação em Ciência e Tecnologia dos AlimentosMello, Renius de Oliveirahttp://lattes.cnpq.br/5893449692053937Prestes, Rosa Cristinahttp://lattes.cnpq.br/5690285106629177Kubota, Ernesto Hashimehttp://lattes.cnpq.br/8122022073477067Storck, Cátia Reginahttp://lattes.cnpq.br/1803923802785936Giacomelli, Carine2014-12-062014-12-062014-03-27info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/masterThesisapplication/pdfapplication/pdfGIACOMELLI, Carine. Development of beef liver pate with different sources of lipids and inclusion or not of wheat fiber. 2014. 116 f. Dissertação (Mestrado em Ciência e Tecnologia dos Alimentos) - Universidade Federal de Santa Maria, Santa Maria, 2014.http://repositorio.ufsm.br/handle/1/5759porinfo:eu-repo/semantics/openAccessreponame:Manancial - Repositório Digital da UFSMinstname:Universidade Federal de Santa Maria (UFSM)instacron:UFSM2022-03-04T17:40:01Zoai:repositorio.ufsm.br:1/5759Biblioteca Digital de Teses e Dissertaçõeshttps://repositorio.ufsm.br/ONGhttps://repositorio.ufsm.br/oai/requestatendimento.sib@ufsm.br||tedebc@gmail.comopendoar:2022-03-04T17:40:01Manancial - Repositório Digital da UFSM - Universidade Federal de Santa Maria (UFSM)false |
dc.title.none.fl_str_mv |
Desenvolvimento de patê de fígado de bovino com distintas fontes de lipídios e inclusão ou não de fibra de trigo Development of beef liver pate with different sources of lipids and inclusion or not of wheat fiber |
title |
Desenvolvimento de patê de fígado de bovino com distintas fontes de lipídios e inclusão ou não de fibra de trigo |
spellingShingle |
Desenvolvimento de patê de fígado de bovino com distintas fontes de lipídios e inclusão ou não de fibra de trigo Giacomelli, Carine Funcional Óleo de linhaça Produto cárneo Light Ácido linolênico Functional Linseed oil Meat product Light Linoleic acid CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS |
title_short |
Desenvolvimento de patê de fígado de bovino com distintas fontes de lipídios e inclusão ou não de fibra de trigo |
title_full |
Desenvolvimento de patê de fígado de bovino com distintas fontes de lipídios e inclusão ou não de fibra de trigo |
title_fullStr |
Desenvolvimento de patê de fígado de bovino com distintas fontes de lipídios e inclusão ou não de fibra de trigo |
title_full_unstemmed |
Desenvolvimento de patê de fígado de bovino com distintas fontes de lipídios e inclusão ou não de fibra de trigo |
title_sort |
Desenvolvimento de patê de fígado de bovino com distintas fontes de lipídios e inclusão ou não de fibra de trigo |
author |
Giacomelli, Carine |
author_facet |
Giacomelli, Carine |
author_role |
author |
dc.contributor.none.fl_str_mv |
Mello, Renius de Oliveira http://lattes.cnpq.br/5893449692053937 Prestes, Rosa Cristina http://lattes.cnpq.br/5690285106629177 Kubota, Ernesto Hashime http://lattes.cnpq.br/8122022073477067 Storck, Cátia Regina http://lattes.cnpq.br/1803923802785936 |
dc.contributor.author.fl_str_mv |
Giacomelli, Carine |
dc.subject.por.fl_str_mv |
Funcional Óleo de linhaça Produto cárneo Light Ácido linolênico Functional Linseed oil Meat product Light Linoleic acid CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS |
topic |
Funcional Óleo de linhaça Produto cárneo Light Ácido linolênico Functional Linseed oil Meat product Light Linoleic acid CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS |
description |
Strategies for the reformulation of meat products have becoming object of scientific research, seeking to make them healthier in relation to their nutritional composition.The fibers inclusion and animal fat replacement by vegetable oils, is one of the alternatives the food industry can search in order to appeal to customers. Despite several fat substitutes use related researches and the healthy lipid formulations development in meat products, there are very few reports addressing the fiber inclusion and lipids substitution simultaneously in pates. Given this, the present research employed the beef livers feedstock for the pate preparation as meat product, adding wheat fiber and linseed oil as an animal fat substitute, getting a functional product. This research aimed to evaluate the physical, chemical and sensorial storage time characteristics of the beef liver pate with different sources of lipids with inclusion or not of wheat fiber. There were four pates formulation developed with reduced fat content, in which two of them pork backfat was used as animal fat source and linseed oil as vegetable oil lipids source for the other two. The formulations had the inclusion or not of wheat fiber (3%). The characteristics evaluated were the proximate composition and during the refrigerated storage (4˚C) for 75 days, the water activity (aw), the pH, the susceptibility to oxidation (conjugated diene CD, peroxide value POV, thiobarbituric acid reactive substances - TBARS), the color, the texture profile and the fatty acid, as well as the pates sensorial analysis. The chemical composition changed, showing a total lipid content 25% reduction compared to conventional products. The pates with linseed oil presented higher susceptibility to oxidation, showing that vegetable oil source makes the product more susceptible to lipid oxidation. The pate with linseed oil presented more yellowness when compared to the one with pork backfat. This last one became firmer when combined with wheat fiber. The fatty acid profile was significantly modified, decreasing the content of saturated fatty acid (SFA) and considerably increasing the polyunsaturated fatty acid (PUFA), specially the n-3 α-linoleic in the linseed oil pates. Sensory, the pates made with animal fat were accepted best, however, the wheat fiber provided a favorable acceptability for the products prepared with beef liver. Given the above, it is viable to use the beef liver when including the wheat fiber and linseed oil in pates as a technologically viable alternative providing the consumption of functional meat products. |
publishDate |
2014 |
dc.date.none.fl_str_mv |
2014-12-06 2014-12-06 2014-03-27 |
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 |
GIACOMELLI, Carine. Development of beef liver pate with different sources of lipids and inclusion or not of wheat fiber. 2014. 116 f. Dissertação (Mestrado em Ciência e Tecnologia dos Alimentos) - Universidade Federal de Santa Maria, Santa Maria, 2014. http://repositorio.ufsm.br/handle/1/5759 |
identifier_str_mv |
GIACOMELLI, Carine. Development of beef liver pate with different sources of lipids and inclusion or not of wheat fiber. 2014. 116 f. Dissertação (Mestrado em Ciência e Tecnologia dos Alimentos) - Universidade Federal de Santa Maria, Santa Maria, 2014. |
url |
http://repositorio.ufsm.br/handle/1/5759 |
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 application/pdf |
dc.publisher.none.fl_str_mv |
Universidade Federal de Santa Maria BR Ciência e Tecnologia dos Alimentos UFSM Programa de Pós-Graduação em Ciência e Tecnologia dos Alimentos |
publisher.none.fl_str_mv |
Universidade Federal de Santa Maria BR Ciência e Tecnologia dos Alimentos UFSM Programa de Pós-Graduação em Ciência e Tecnologia dos Alimentos |
dc.source.none.fl_str_mv |
reponame:Manancial - Repositório Digital da UFSM instname:Universidade Federal de Santa Maria (UFSM) instacron:UFSM |
instname_str |
Universidade Federal de Santa Maria (UFSM) |
instacron_str |
UFSM |
institution |
UFSM |
reponame_str |
Manancial - Repositório Digital da UFSM |
collection |
Manancial - Repositório Digital da UFSM |
repository.name.fl_str_mv |
Manancial - Repositório Digital da UFSM - Universidade Federal de Santa Maria (UFSM) |
repository.mail.fl_str_mv |
atendimento.sib@ufsm.br||tedebc@gmail.com |
_version_ |
1805922121134637056 |