Aplicação de ultrassom em emulsões cárneas
Autor(a) principal: | |
---|---|
Data de Publicação: | 2017 |
Tipo de documento: | Dissertação |
Idioma: | por |
Título da fonte: | Manancial - Repositório Digital da UFSM |
Texto Completo: | http://repositorio.ufsm.br/handle/1/20665 |
Resumo: | Meat emulsions are complex systems that generate meat products like mortadellas, sausages, among others. Ultrasound (US) application enables improvements in traditional food processes. In this study, different operational modes (normal, degas and sweep) of US at 25 kHz, with 60% amplitude for 6 minutes, in pork (subsequent emulsion elaboration) and in ready emulsion (experiment 1) were evaluated. After finding the best operating mode, different times (0,6,9 and 12 minutes) were used for the application of pork and ready-to-use emulsion (experiment 2), where they were analyzed for pH, oxy-reduction potential (mV), yield, stability, texture profile, oxidative processes and temperature monitoring of US application in both experiments. In the experiment 1 the normal mode of operation, applying US in the meat, did not have a positive effect on the yield, already in emulsions treated with US at the end, promoted greater yield and stability, besides modifying the texture parameters compared to the control. The improvements provided by the US regarding technological quality were observed in the normal mode and in this way, the second stage was designed. With 9 minutes of sonication in the meat, the US favored yield and stability. In finished emulsions, the US (time of 12 minutes) was shown to help improve the technological parameters. For the experiment with the application of US (25 kHz, 60% amplitude) with different modes (degas, normal and sweep) in the entire process of manufacturing meaty emulsions, plus sonication of 6 minutes in the finished emulsion, the characteristics physical properties (moisture, ash, proteins, lipids, pH and mV), technological properties (yield and stability), instrumental texture (hardness, cohesiveness and chewability), lipid oxidations (thiobarbituric acid reactive substances). The performance, the normal mode stood out. For the evaluation of the instrumental texture, the sweep mode obtained better results. The TBARS values did not increase in the different US modes. Low carbonyl values were found in the normal mode, however, those of the thiol in this mode decreased indicating oxidation. The US did not promote a temperature increase capable of destabilizing the emulsions in both experiments, thus allowing its use. The use of the US in the preparation of meat emulsions has demonstrated that this technology can be employed which provides reduced preparation time and increased yield. |
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2021-04-22T11:15:50Z2021-04-22T11:15:50Z2017-06-30http://repositorio.ufsm.br/handle/1/20665Meat emulsions are complex systems that generate meat products like mortadellas, sausages, among others. Ultrasound (US) application enables improvements in traditional food processes. In this study, different operational modes (normal, degas and sweep) of US at 25 kHz, with 60% amplitude for 6 minutes, in pork (subsequent emulsion elaboration) and in ready emulsion (experiment 1) were evaluated. After finding the best operating mode, different times (0,6,9 and 12 minutes) were used for the application of pork and ready-to-use emulsion (experiment 2), where they were analyzed for pH, oxy-reduction potential (mV), yield, stability, texture profile, oxidative processes and temperature monitoring of US application in both experiments. In the experiment 1 the normal mode of operation, applying US in the meat, did not have a positive effect on the yield, already in emulsions treated with US at the end, promoted greater yield and stability, besides modifying the texture parameters compared to the control. The improvements provided by the US regarding technological quality were observed in the normal mode and in this way, the second stage was designed. With 9 minutes of sonication in the meat, the US favored yield and stability. In finished emulsions, the US (time of 12 minutes) was shown to help improve the technological parameters. For the experiment with the application of US (25 kHz, 60% amplitude) with different modes (degas, normal and sweep) in the entire process of manufacturing meaty emulsions, plus sonication of 6 minutes in the finished emulsion, the characteristics physical properties (moisture, ash, proteins, lipids, pH and mV), technological properties (yield and stability), instrumental texture (hardness, cohesiveness and chewability), lipid oxidations (thiobarbituric acid reactive substances). The performance, the normal mode stood out. For the evaluation of the instrumental texture, the sweep mode obtained better results. The TBARS values did not increase in the different US modes. Low carbonyl values were found in the normal mode, however, those of the thiol in this mode decreased indicating oxidation. The US did not promote a temperature increase capable of destabilizing the emulsions in both experiments, thus allowing its use. The use of the US in the preparation of meat emulsions has demonstrated that this technology can be employed which provides reduced preparation time and increased yield.Emulsões cárneas são sistemas complexos que geram produtos cárneos como mortadelas, salsichas, entre outros. A aplicação de ultrassom (US) possibilita melhorias em processos tradicionais empregados em alimentos. Neste estudo foram avaliados diferentes modos operacionais (normal, degas e sweep) de US a 25 kHz, com 60 % de amplitude por 6 minutos, em carne suína (subsequente elaboração de emulsão) e em emulsão pronta (experimento 1). Após encontrar o melhor modo operacional, diferentes tempos (0,6,9 e 12 minutos) foram utilizados para a aplicação de US em carne suína e em emulsão pronta (experimento 2), onde foram analisadas quanto ao pH, potencial de oxi-redução (mV), rendimento, estabilidade, perfil de textura, processos oxidativos e monitoramento da temperatura de aplicação de US em ambos os experimentos. No experimento 1 o modo de operação normal, aplicando US na carne, não obteve um efeito positivo em relação ao rendimento, já em emulsões tratadas com US no final, promoveu maior rendimento e estabilidade, além de modificar os parâmetros de textura comparados com o controle. As melhorias proporcionadas pelo US quanto à qualidade tecnológica, foram observadas no modo normal e desta forma, a segunda etapa foi projetada. Com 9 minutos de sonicação na carne, o US favoreceu no rendimento e estabilidade. Já em emulsões finalizadas, o US (tempo de 12 minutos) demonstrou auxiliar na melhoria dos parâmetros tecnológicos. Para o experimento com aplicação de US (25 kHz, 60 % de amplitude) com diferentes modos (degas, normal e sweep) em todo o processo de fabrico de emulsões cárneas, mais sonicação de 6 minutos na emulsão finalizada, foram analisadas as características físico-químicas (umidade, cinzas, proteínas, lipídeos, pH e mV), propriedades tecnológicas (rendimento e estabilidade), textura instrumental (dureza, coesividade e mastigabilidade), oxidações lipídicas (substâncias reativas ao ácido tiobarbitúrico) e proteicas (carbonil e tiol). O rendimento, no modo normal se destacou. Para a avaliação da textura instrumental, o modo sweep obteve os melhores resultados. Os valores de TBARS não aumentaram nos diferentes modos de US. Valores baixos de carbonil foram encontrados no modo normal, porém, os do tiol neste modo diminuíram indicando oxidação. O US não promoveu aumento de temperatura capaz de desestabilizar as emulsões em ambos os experimentos, possibilitando seu uso. O emprego do US na elaboração de emulsões cárneos, demonstrou que esta tecnologia pode ser empregada, e proporciona redução do tempo de preparo e aumento de rendimento.Conselho Nacional de Pesquisa e Desenvolvimento Científico e Tecnológico - CNPqporUniversidade Federal de Santa MariaCentro de Ciências RuraisPrograma de Pós-Graduação em Ciência e Tecnologia dos AlimentosUFSMBrasilCiência e Tecnologia dos AlimentosAttribution-NonCommercial-NoDerivatives 4.0 Internationalhttp://creativecommons.org/licenses/by-nc-nd/4.0/info:eu-repo/semantics/openAccessUltrassomEmulsões cárneasRendimentoUltrasoundMeat emulsionsVieldCNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOSAplicação de ultrassom em emulsões cárneasUltrasound application in meat emulsionsinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/masterThesisCichoski, Alexandre Joséhttp://lattes.cnpq.br/8253591322909707Campagnol, Paulo Cezar BastianelloXXXXXXXXXXXXXXBrasil, Carla Cristina BauermannXXXXXXXXXXXXXXXHuber, EduardoXXXXXXXXXXXXXXhttp://lattes.cnpq.br/3134533078123489Silva, Marianna Stefanello5007000000066009c69fe35-1754-4b84-afc3-ceda09ac58ecf6a5c260-ab6c-4117-8858-0239e7db8e69e1019cb1-ff49-4500-b894-75fa733b6779f05ee7a6-acaa-4add-8f8e-fe93621c075ad56585bf-ff6f-4b43-813c-3b6e92710ed3reponame:Manancial - Repositório Digital da UFSMinstname:Universidade Federal de Santa Maria (UFSM)instacron:UFSMORIGINALDIS_PPGCTA_2017_SILVA_MARIANNA.pdfDIS_PPGCTA_2017_SILVA_MARIANNA.pdfDissertação de Mestradoapplication/pdf1229137http://repositorio.ufsm.br/bitstream/1/20665/1/DIS_PPGCTA_2017_SILVA_MARIANNA.pdf5f19afc41225d9f384d657f8a7c7e2cdMD51CC-LICENSElicense_rdflicense_rdfapplication/rdf+xml; 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dc.title.por.fl_str_mv |
Aplicação de ultrassom em emulsões cárneas |
dc.title.alternative.eng.fl_str_mv |
Ultrasound application in meat emulsions |
title |
Aplicação de ultrassom em emulsões cárneas |
spellingShingle |
Aplicação de ultrassom em emulsões cárneas Silva, Marianna Stefanello Ultrassom Emulsões cárneas Rendimento Ultrasound Meat emulsions Vield CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS |
title_short |
Aplicação de ultrassom em emulsões cárneas |
title_full |
Aplicação de ultrassom em emulsões cárneas |
title_fullStr |
Aplicação de ultrassom em emulsões cárneas |
title_full_unstemmed |
Aplicação de ultrassom em emulsões cárneas |
title_sort |
Aplicação de ultrassom em emulsões cárneas |
author |
Silva, Marianna Stefanello |
author_facet |
Silva, Marianna Stefanello |
author_role |
author |
dc.contributor.advisor1.fl_str_mv |
Cichoski, Alexandre José |
dc.contributor.advisor1Lattes.fl_str_mv |
http://lattes.cnpq.br/8253591322909707 |
dc.contributor.advisor-co1.fl_str_mv |
Campagnol, Paulo Cezar Bastianello |
dc.contributor.advisor-co1Lattes.fl_str_mv |
XXXXXXXXXXXXXX |
dc.contributor.referee1.fl_str_mv |
Brasil, Carla Cristina Bauermann |
dc.contributor.referee1Lattes.fl_str_mv |
XXXXXXXXXXXXXXX |
dc.contributor.referee2.fl_str_mv |
Huber, Eduardo |
dc.contributor.referee2Lattes.fl_str_mv |
XXXXXXXXXXXXXX |
dc.contributor.authorLattes.fl_str_mv |
http://lattes.cnpq.br/3134533078123489 |
dc.contributor.author.fl_str_mv |
Silva, Marianna Stefanello |
contributor_str_mv |
Cichoski, Alexandre José Campagnol, Paulo Cezar Bastianello Brasil, Carla Cristina Bauermann Huber, Eduardo |
dc.subject.por.fl_str_mv |
Ultrassom Emulsões cárneas Rendimento |
topic |
Ultrassom Emulsões cárneas Rendimento Ultrasound Meat emulsions Vield CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS |
dc.subject.eng.fl_str_mv |
Ultrasound Meat emulsions Vield |
dc.subject.cnpq.fl_str_mv |
CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS |
description |
Meat emulsions are complex systems that generate meat products like mortadellas, sausages, among others. Ultrasound (US) application enables improvements in traditional food processes. In this study, different operational modes (normal, degas and sweep) of US at 25 kHz, with 60% amplitude for 6 minutes, in pork (subsequent emulsion elaboration) and in ready emulsion (experiment 1) were evaluated. After finding the best operating mode, different times (0,6,9 and 12 minutes) were used for the application of pork and ready-to-use emulsion (experiment 2), where they were analyzed for pH, oxy-reduction potential (mV), yield, stability, texture profile, oxidative processes and temperature monitoring of US application in both experiments. In the experiment 1 the normal mode of operation, applying US in the meat, did not have a positive effect on the yield, already in emulsions treated with US at the end, promoted greater yield and stability, besides modifying the texture parameters compared to the control. The improvements provided by the US regarding technological quality were observed in the normal mode and in this way, the second stage was designed. With 9 minutes of sonication in the meat, the US favored yield and stability. In finished emulsions, the US (time of 12 minutes) was shown to help improve the technological parameters. For the experiment with the application of US (25 kHz, 60% amplitude) with different modes (degas, normal and sweep) in the entire process of manufacturing meaty emulsions, plus sonication of 6 minutes in the finished emulsion, the characteristics physical properties (moisture, ash, proteins, lipids, pH and mV), technological properties (yield and stability), instrumental texture (hardness, cohesiveness and chewability), lipid oxidations (thiobarbituric acid reactive substances). The performance, the normal mode stood out. For the evaluation of the instrumental texture, the sweep mode obtained better results. The TBARS values did not increase in the different US modes. Low carbonyl values were found in the normal mode, however, those of the thiol in this mode decreased indicating oxidation. The US did not promote a temperature increase capable of destabilizing the emulsions in both experiments, thus allowing its use. The use of the US in the preparation of meat emulsions has demonstrated that this technology can be employed which provides reduced preparation time and increased yield. |
publishDate |
2017 |
dc.date.issued.fl_str_mv |
2017-06-30 |
dc.date.accessioned.fl_str_mv |
2021-04-22T11:15:50Z |
dc.date.available.fl_str_mv |
2021-04-22T11:15:50Z |
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.ufsm.br/handle/1/20665 |
url |
http://repositorio.ufsm.br/handle/1/20665 |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.relation.cnpq.fl_str_mv |
500700000006 |
dc.relation.confidence.fl_str_mv |
600 |
dc.relation.authority.fl_str_mv |
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dc.rights.driver.fl_str_mv |
Attribution-NonCommercial-NoDerivatives 4.0 International http://creativecommons.org/licenses/by-nc-nd/4.0/ info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
Attribution-NonCommercial-NoDerivatives 4.0 International http://creativecommons.org/licenses/by-nc-nd/4.0/ |
eu_rights_str_mv |
openAccess |
dc.publisher.none.fl_str_mv |
Universidade Federal de Santa Maria Centro de Ciências Rurais |
dc.publisher.program.fl_str_mv |
Programa de Pós-Graduação em Ciência e Tecnologia dos Alimentos |
dc.publisher.initials.fl_str_mv |
UFSM |
dc.publisher.country.fl_str_mv |
Brasil |
dc.publisher.department.fl_str_mv |
Ciência e Tecnologia dos Alimentos |
publisher.none.fl_str_mv |
Universidade Federal de Santa Maria Centro de Ciências Rurais |
dc.source.none.fl_str_mv |
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