Avaliação da atividade antioxidante de cogumelo do sol (Agaricus blazei Murril) e sua aplicação em linguiça

Detalhes bibliográficos
Autor(a) principal: Stefanello, Flávia Santi
Data de Publicação: 2013
Tipo de documento: Dissertação
Idioma: por
Título da fonte: Repositório Institucional Manancial UFSM
Texto Completo: http://repositorio.ufsm.br/handle/1/5731
Resumo: This study aimed to verify the antioxidant activity of sun mushroom (Agaricus blazei Murrill) and its antioxidant effect in pork sausage. First drawn up the hydroethanolic extracts with different extraction times and temperatures, making the characterization of the total phenolics composition and antioxidant activity in vitro. After the extracts obtained at 70 ° C for 60 minutes at concentrations of 0%, 0.5%, 1.0% and 2.0% and also the sun mushroom powder, at concentrations of 0% , 1.0%, 2.0% and 4.0% were applied to pork sausage. Moisture, protein, ash and fat was analysed to characterize the products and every seven days was performed the analyzes of pH, color, TBARS values and microbiological counts. Sensory analysis was assessed by testing the acceptability through a hedonic scale with seven points and the purchase intent test. The results on the chemical composition, as well as the microbiological analysis for coagulase positive Staphylococcus, Coliforms at 35 º C and 45 º C, Salmonella and Clostridium sp sulfite reducer were in compliance with Brazilian legislation. With respect to product color, those treatments added sun mushrooms, both in extract form as powder, exhibited a yellowish color. At the end of the storage (21 days), the amount of TBARS for the sausages added with 2.0% of the sun mushroom extract was 0.705 ± 0.01 mg MDA/kg of sample and control 1.097 ± 0.11 mg MDA/kg of sample, while the 35th day, the amount of TBARS for sausages added with 1.0%, 2.0% and 4.0% sun mushroom powder was 0.604 ± 0.12 , 0.585 ± 0.11, 0.509 ± 0.12 mg MDA/Kg of sample, respectively, and control 1.131 ± 0.12 mg MDA/Kg of sample. The sun mushroom has no effect on the microbiological stability during storage, as assessed by counting the total mesophilic aerobic and psychrotrophic microorganisms. Regarding sensory characteristics showed good acceptability by consumers. Thus, it is concluded that the hydroethanolic extract of sun mushroom (Agaricus blazei Murrill) proved to be effective on the oxidative stability of pork sausage when added in a concentration of 2.0% by extending the shelf life up to 21 days storage, while in powder form was shown to be effective when added at a concentration of 1.0%, 2.0% and 4.0%, extending the shelf life up to 35 days under conditions of packaging permeable to oxygen and temperature cooling (+ 4 ° C) with a viable applicability as a natural antioxidant source with better performance in powder form.
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spelling 2013-08-082013-08-082013-01-25STEFANELLO, Flávia Santi. EVALUATION OF ANTIOXIDANT ACTIVITY OF SUN MUSHROOM (Agaricus blazei Murril) AND ITS APPLICATION IN FRESH PORK SAUSAGE. 2013. 94 f. Dissertação (Mestrado em Ciência e Tecnologia dos Alimentos) - Universidade Federal de Santa Maria, Santa Maria, 2013.http://repositorio.ufsm.br/handle/1/5731This study aimed to verify the antioxidant activity of sun mushroom (Agaricus blazei Murrill) and its antioxidant effect in pork sausage. First drawn up the hydroethanolic extracts with different extraction times and temperatures, making the characterization of the total phenolics composition and antioxidant activity in vitro. After the extracts obtained at 70 ° C for 60 minutes at concentrations of 0%, 0.5%, 1.0% and 2.0% and also the sun mushroom powder, at concentrations of 0% , 1.0%, 2.0% and 4.0% were applied to pork sausage. Moisture, protein, ash and fat was analysed to characterize the products and every seven days was performed the analyzes of pH, color, TBARS values and microbiological counts. Sensory analysis was assessed by testing the acceptability through a hedonic scale with seven points and the purchase intent test. The results on the chemical composition, as well as the microbiological analysis for coagulase positive Staphylococcus, Coliforms at 35 º C and 45 º C, Salmonella and Clostridium sp sulfite reducer were in compliance with Brazilian legislation. With respect to product color, those treatments added sun mushrooms, both in extract form as powder, exhibited a yellowish color. At the end of the storage (21 days), the amount of TBARS for the sausages added with 2.0% of the sun mushroom extract was 0.705 ± 0.01 mg MDA/kg of sample and control 1.097 ± 0.11 mg MDA/kg of sample, while the 35th day, the amount of TBARS for sausages added with 1.0%, 2.0% and 4.0% sun mushroom powder was 0.604 ± 0.12 , 0.585 ± 0.11, 0.509 ± 0.12 mg MDA/Kg of sample, respectively, and control 1.131 ± 0.12 mg MDA/Kg of sample. The sun mushroom has no effect on the microbiological stability during storage, as assessed by counting the total mesophilic aerobic and psychrotrophic microorganisms. Regarding sensory characteristics showed good acceptability by consumers. Thus, it is concluded that the hydroethanolic extract of sun mushroom (Agaricus blazei Murrill) proved to be effective on the oxidative stability of pork sausage when added in a concentration of 2.0% by extending the shelf life up to 21 days storage, while in powder form was shown to be effective when added at a concentration of 1.0%, 2.0% and 4.0%, extending the shelf life up to 35 days under conditions of packaging permeable to oxygen and temperature cooling (+ 4 ° C) with a viable applicability as a natural antioxidant source with better performance in powder form.O presente estudo teve por objetivo verificar a atividade antioxidante do cogumelo do sol (Agaricus blazei Murril) e seu efeito antioxidante em linguiça de carne suína. Primeiramente elaboraram-se os extratos hidroetanólicos com diferentes temperaturas e tempos de extração, realizando a caracterização da composição de fenólicos totais e a atividade antioxidante in vitro. Após, os extratos obtidos em temperatura de 70º C durante 60 minutos de extração, nas concentrações de 0 %, 0,5%, 1,0% e 2,0% e também o cogumelo do sol em pó, nas concentrações de 0 %, 1,0%, 2,0% e 4,0%, foram aplicados em linguiça de carne suína. As analises realizadas nos embutidos foram: composição centesimal (umidade, proteínas, cinzas, gordura) para a caracterização dos produtos e a cada sete dias realizadas as análises de pH, cor, índice de TBARS e análises microbiológicas. A análise sensorial foi avaliada através do teste de aceitabilidade com escala hedônica de sete pontos e teste de intenção de compra. Os resultados obtidos na composição centesimal, bem como nas análises microbiológicas para Staphylococcus coagulase positiva, Coliformes a 35 º C e a 45 º C, Samonella sp e Clostridium sulfito redutor dos produtos estavam de acordo com o exigido pela legislação brasileira. Com relação à cor do produto, todos aqueles tratamentos adicionados de cogumelo do sol, tanto na forma de extrato como em pó, apresentaram uma coloração com tonalidade amarelada. No período final de estocagem, ao 21º dia, o valor de TBARS para as linguiças adicionadas com 2,0% de extrato de cogumelo do sol foi de 0,705±0,01 mg MDA/kg de amostra e para o controle foi de 1,097±0,11 mg MDA/kg de amostra, enquanto que, ao 35º dia, o valor de TBARS para as linguiças adicionadas com 1,0%, 2,0% e 4,0% de cogumelo do sol em pó foi de 0,604±0,12; 0,585±0,11; 0,509±0,12 mg MDA/kg de amostra, respectivamente, e para o controle de 1,131±0,12 mg MDA/kg de amostra. O cogumelo do sol não possui efeito sobre a estabilidade microbiológica ao longo do armazenamento, avaliada pela contagem de microrganismos aeróbios mesófilos totais e psicrotróficos. Quanto às características sensoriais demonstrou boa aceitabilidade pelo consumidor. Desta forma, conclui-se que o extrato hidroetanólico de cogumelo do sol (Agaricus blazei Murril) mostrou ser efetivo sobre a estabilidade oxidativa de linguiça de carne suína quando adicionado na concentração de 2,0%, estendendo a vida de prateleira em até 21 dias de armazenamento, enquanto que na forma de pó mostrou ser efetivo quando adicionado na concentração de 1,0%, 2,0% e 4,0%, estendendo a vida de prateleira até 35 dias, nas condições de embalagem permeável ao oxigênio e temperatura de refrigeração (+ 4ºC). Logo, a aplicação de cogumelo do sol em linguiça de carne suína mostrou-se como uma fonte antioxidante natural viável com melhor desempenho na forma em pó.Coordenação de Aperfeiçoamento de Pessoal de Nível Superiorapplication/pdfporUniversidade Federal de Santa MariaPrograma de Pós-Graduação em Ciência e Tecnologia dos AlimentosUFSMBRCiência e Tecnologia dos AlimentosAntioxidante naturalLinguica de carne suínaCogumelo do solOxidaçãoNatural antioxidantPork sausageSun mushroomOxidationCNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOSAvaliação da atividade antioxidante de cogumelo do sol (Agaricus blazei Murril) e sua aplicação em linguiçaEvaluation of antioxidant activity of sun mushroom (Agaricus blazei Murril) and its application in fresh pork sausageinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/masterThesisKubota, Ernesto Hashimehttp://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4788191J1Sawitzki, Maristela Cortezhttp://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4708067H6Fries, Leadir Lucy Martinshttp://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4781614A3http://lattes.cnpq.br/9186627434140397Stefanello, Flávia Santi5007000000064005003003005005ebbf8d4-22d6-44d2-914f-49fd8823c514817e9bbb-0eaa-463a-8bd3-26a2ef778643fb0a21d6-0822-46ef-96a8-8f95dfbf134c259ee132-f44e-4af7-a95c-683d87867435info:eu-repo/semantics/openAccessreponame:Repositório Institucional Manancial UFSMinstname:Universidade Federal de Santa Maria (UFSM)instacron:UFSMORIGINALSTEFANELLO, FLAVIA SANTI.pdfapplication/pdf707948http://repositorio.ufsm.br/bitstream/1/5731/1/STEFANELLO%2c%20FLAVIA%20SANTI.pdf3c446886da436a77dd7fcd27e2a6d566MD51TEXTSTEFANELLO, FLAVIA SANTI.pdf.txtSTEFANELLO, FLAVIA SANTI.pdf.txtExtracted texttext/plain202855http://repositorio.ufsm.br/bitstream/1/5731/2/STEFANELLO%2c%20FLAVIA%20SANTI.pdf.txt3436f8839024693423d8df1db3d455aaMD52THUMBNAILSTEFANELLO, FLAVIA SANTI.pdf.jpgSTEFANELLO, FLAVIA SANTI.pdf.jpgIM Thumbnailimage/jpeg5075http://repositorio.ufsm.br/bitstream/1/5731/3/STEFANELLO%2c%20FLAVIA%20SANTI.pdf.jpg9b15b212efa0875ba34b98778550613dMD531/57312022-02-18 14:46:51.58oai:repositorio.ufsm.br:1/5731Repositório Institucionalhttp://repositorio.ufsm.br/PUBhttp://repositorio.ufsm.br/oai/requestouvidoria@ufsm.bropendoar:39132022-02-18T17:46:51Repositório Institucional Manancial UFSM - Universidade Federal de Santa Maria (UFSM)false
dc.title.por.fl_str_mv Avaliação da atividade antioxidante de cogumelo do sol (Agaricus blazei Murril) e sua aplicação em linguiça
dc.title.alternative.eng.fl_str_mv Evaluation of antioxidant activity of sun mushroom (Agaricus blazei Murril) and its application in fresh pork sausage
title Avaliação da atividade antioxidante de cogumelo do sol (Agaricus blazei Murril) e sua aplicação em linguiça
spellingShingle Avaliação da atividade antioxidante de cogumelo do sol (Agaricus blazei Murril) e sua aplicação em linguiça
Stefanello, Flávia Santi
Antioxidante natural
Linguica de carne suína
Cogumelo do sol
Oxidação
Natural antioxidant
Pork sausage
Sun mushroom
Oxidation
CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS
title_short Avaliação da atividade antioxidante de cogumelo do sol (Agaricus blazei Murril) e sua aplicação em linguiça
title_full Avaliação da atividade antioxidante de cogumelo do sol (Agaricus blazei Murril) e sua aplicação em linguiça
title_fullStr Avaliação da atividade antioxidante de cogumelo do sol (Agaricus blazei Murril) e sua aplicação em linguiça
title_full_unstemmed Avaliação da atividade antioxidante de cogumelo do sol (Agaricus blazei Murril) e sua aplicação em linguiça
title_sort Avaliação da atividade antioxidante de cogumelo do sol (Agaricus blazei Murril) e sua aplicação em linguiça
author Stefanello, Flávia Santi
author_facet Stefanello, Flávia Santi
author_role author
dc.contributor.advisor1.fl_str_mv Kubota, Ernesto Hashime
dc.contributor.advisor1Lattes.fl_str_mv http://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4788191J1
dc.contributor.referee1.fl_str_mv Sawitzki, Maristela Cortez
dc.contributor.referee1Lattes.fl_str_mv http://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4708067H6
dc.contributor.referee2.fl_str_mv Fries, Leadir Lucy Martins
dc.contributor.referee2Lattes.fl_str_mv http://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4781614A3
dc.contributor.authorLattes.fl_str_mv http://lattes.cnpq.br/9186627434140397
dc.contributor.author.fl_str_mv Stefanello, Flávia Santi
contributor_str_mv Kubota, Ernesto Hashime
Sawitzki, Maristela Cortez
Fries, Leadir Lucy Martins
dc.subject.por.fl_str_mv Antioxidante natural
Linguica de carne suína
Cogumelo do sol
Oxidação
topic Antioxidante natural
Linguica de carne suína
Cogumelo do sol
Oxidação
Natural antioxidant
Pork sausage
Sun mushroom
Oxidation
CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS
dc.subject.eng.fl_str_mv Natural antioxidant
Pork sausage
Sun mushroom
Oxidation
dc.subject.cnpq.fl_str_mv CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS
description This study aimed to verify the antioxidant activity of sun mushroom (Agaricus blazei Murrill) and its antioxidant effect in pork sausage. First drawn up the hydroethanolic extracts with different extraction times and temperatures, making the characterization of the total phenolics composition and antioxidant activity in vitro. After the extracts obtained at 70 ° C for 60 minutes at concentrations of 0%, 0.5%, 1.0% and 2.0% and also the sun mushroom powder, at concentrations of 0% , 1.0%, 2.0% and 4.0% were applied to pork sausage. Moisture, protein, ash and fat was analysed to characterize the products and every seven days was performed the analyzes of pH, color, TBARS values and microbiological counts. Sensory analysis was assessed by testing the acceptability through a hedonic scale with seven points and the purchase intent test. The results on the chemical composition, as well as the microbiological analysis for coagulase positive Staphylococcus, Coliforms at 35 º C and 45 º C, Salmonella and Clostridium sp sulfite reducer were in compliance with Brazilian legislation. With respect to product color, those treatments added sun mushrooms, both in extract form as powder, exhibited a yellowish color. At the end of the storage (21 days), the amount of TBARS for the sausages added with 2.0% of the sun mushroom extract was 0.705 ± 0.01 mg MDA/kg of sample and control 1.097 ± 0.11 mg MDA/kg of sample, while the 35th day, the amount of TBARS for sausages added with 1.0%, 2.0% and 4.0% sun mushroom powder was 0.604 ± 0.12 , 0.585 ± 0.11, 0.509 ± 0.12 mg MDA/Kg of sample, respectively, and control 1.131 ± 0.12 mg MDA/Kg of sample. The sun mushroom has no effect on the microbiological stability during storage, as assessed by counting the total mesophilic aerobic and psychrotrophic microorganisms. Regarding sensory characteristics showed good acceptability by consumers. Thus, it is concluded that the hydroethanolic extract of sun mushroom (Agaricus blazei Murrill) proved to be effective on the oxidative stability of pork sausage when added in a concentration of 2.0% by extending the shelf life up to 21 days storage, while in powder form was shown to be effective when added at a concentration of 1.0%, 2.0% and 4.0%, extending the shelf life up to 35 days under conditions of packaging permeable to oxygen and temperature cooling (+ 4 ° C) with a viable applicability as a natural antioxidant source with better performance in powder form.
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dc.identifier.uri.fl_str_mv http://repositorio.ufsm.br/handle/1/5731
identifier_str_mv STEFANELLO, Flávia Santi. EVALUATION OF ANTIOXIDANT ACTIVITY OF SUN MUSHROOM (Agaricus blazei Murril) AND ITS APPLICATION IN FRESH PORK SAUSAGE. 2013. 94 f. Dissertação (Mestrado em Ciência e Tecnologia dos Alimentos) - Universidade Federal de Santa Maria, Santa Maria, 2013.
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