Influência de diferentes ingredientes sobre a qualidade e estabilidade de mortadela conservada a 35°C
Autor(a) principal: | |
---|---|
Data de Publicação: | 2018 |
Tipo de documento: | Dissertação |
Idioma: | por |
Título da fonte: | Repositório Institucional Manancial UFSM |
Texto Completo: | http://repositorio.ufsm.br/handle/1/14268 |
Resumo: | Mortadella is one of the most consumed meat products in several countries, its consumption is attributed due to its pleasant taste and low cost. Currently, with changes in Brazilian legislation, industries find it difficult to achieve and maintain the determined value of 0,955 of water activity of products sold at room temperature. Aiming to maintain water activity 0,955, the objective of the present study was to evaluate the effects of different ingredients on water activity and stability of mortadella stored at room temperature. In the preparation of mortadella formulations, the experiment planning methodology was used, where the concentration of maize starch (0, 2,5 and 5%) was varied; concentrated soy protein (0, 1 and 2%); powdered milk (0, 1 and 2%) and crystal sugar (0, 1,5 and 3%). The results indicated that the four ingredients significantly affected (p <0,05) the quality of the products. For moisture the ingredients of soy protein and corn starch presented the greatest effects. For the water activity, the ingredients milk powder and sugar presented greater effects. The results of emulsion stability with heating, milk powder and corn starch presented a significant positive effect, since for emulsion stability without heating the starch did not have the same effect. Losses due to reheating and freezing, with addition of these ingredients there were lower losses, because the ingredients have the capacity to bind the water in the food matrix. The addition of these ingredients represents an alternative for the reduction of water activity with potential application in mortadella marketed at room temperature. |
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2018-09-12T13:11:48Z2018-09-12T13:11:48Z2018-03-02http://repositorio.ufsm.br/handle/1/14268Mortadella is one of the most consumed meat products in several countries, its consumption is attributed due to its pleasant taste and low cost. Currently, with changes in Brazilian legislation, industries find it difficult to achieve and maintain the determined value of 0,955 of water activity of products sold at room temperature. Aiming to maintain water activity 0,955, the objective of the present study was to evaluate the effects of different ingredients on water activity and stability of mortadella stored at room temperature. In the preparation of mortadella formulations, the experiment planning methodology was used, where the concentration of maize starch (0, 2,5 and 5%) was varied; concentrated soy protein (0, 1 and 2%); powdered milk (0, 1 and 2%) and crystal sugar (0, 1,5 and 3%). The results indicated that the four ingredients significantly affected (p <0,05) the quality of the products. For moisture the ingredients of soy protein and corn starch presented the greatest effects. For the water activity, the ingredients milk powder and sugar presented greater effects. The results of emulsion stability with heating, milk powder and corn starch presented a significant positive effect, since for emulsion stability without heating the starch did not have the same effect. Losses due to reheating and freezing, with addition of these ingredients there were lower losses, because the ingredients have the capacity to bind the water in the food matrix. The addition of these ingredients represents an alternative for the reduction of water activity with potential application in mortadella marketed at room temperature.A mortadela é um dos produtos cárneos mais consumidos em diversos países, seu consumo é atribuído devido o seu sabor agradável e baixo custo. Atualmente, com mudanças na legislação brasileira as indústrias encontram dificuldades para alcançar e manter o valor determinado de 0,955 de atividade de água dos produtos comercializados a temperatura ambiente. Visando manter a atividade de água 0,955, o objetivo do presente estudo foi avaliar os efeitos de diferentes ingredientes na atividade de água e estabilidade da mortadela armazenada a temperatura ambiente. Na elaboração das formulações de mortadela empregou-se a metodologia de planejamento de experimentos, onde variou-se a concentração de amido de milho (0, 2,5 e 5%); proteína concentrada de soja (0, 1 e 2%); leite em pó (0, 1 e 2%) e açúcar cristal (0, 1,5 e 3%). Os resultados indicaram que os quatro ingredientes afetaram significativamente (p<0,05) a qualidade dos produtos. Para a umidade os ingredientes proteína de soja e amido de milho apresentaram os maiores efeitos. Para a atividade de água os ingredientes leite em pó e açúcar apresentaram maiores efeitos. Os resultados de estabilidade de emulsão com aquecimento, o leite em pó e o amido de milho apresentaram um efeito positivo significativo, já para estabilidade da emulsão sem aquecimento o amido não teve o mesmo efeito. Perdas por reaquecimento e congelamento, com adição destes ingredientes houveram menores perdas, devido os ingredientes terem a capacidade de ligar a água na matriz do alimento. A adição destes ingredientes representa uma alternativa para a redução da atividade de água com potencial aplicação em mortadelas comercializadas a temperatura ambiente.porUniversidade 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/openAccessPlanejamento fatorialProdutos cárneos emulsionadosLigação da águaCarboidratosProteínasSaisFactorial planningEmulsified meat productsWater bindingCarbohydratesProteinsSaltsCNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOSInfluência de diferentes ingredientes sobre a qualidade e estabilidade de mortadela conservada a 35°CInfluence of different ingredients on the quality and stability of conserved mortadela 35°Cinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/masterThesisDornelles, Rosa Cristina Presteshttp://lattes.cnpq.br/5690285106629177Campagnol, Paulo Cezar Bastianellohttp://lattes.cnpq.br/7821610349128835Valduga, Eunicehttp://lattes.cnpq.br/6077078808261552http://lattes.cnpq.br/9415627582377354Thiel, Suslin Raatz500700000006600ccae4ca3-5ac5-4255-8059-5cc8e1533ebcef867c46-ebfd-484c-96bb-7d3240bfdce5456ad494-4f8e-4e55-b272-443ee904577fe89e6d6b-0c89-44fa-8886-f8379c700b2breponame:Repositório Institucional Manancial UFSMinstname:Universidade Federal de Santa Maria (UFSM)instacron:UFSMORIGINALDIS_PPGCTA_2018_THIEL_SUSLIN.pdfDIS_PPGCTA_2018_THIEL_SUSLIN.pdfDissertação de Mestradoapplication/pdf2263539http://repositorio.ufsm.br/bitstream/1/14268/1/DIS_PPGCTA_2018_THIEL_SUSLIN.pdfe58e467fc38d36303e5ab574749dfa8eMD51CC-LICENSElicense_rdflicense_rdfapplication/rdf+xml; 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dc.title.por.fl_str_mv |
Influência de diferentes ingredientes sobre a qualidade e estabilidade de mortadela conservada a 35°C |
dc.title.alternative.eng.fl_str_mv |
Influence of different ingredients on the quality and stability of conserved mortadela 35°C |
title |
Influência de diferentes ingredientes sobre a qualidade e estabilidade de mortadela conservada a 35°C |
spellingShingle |
Influência de diferentes ingredientes sobre a qualidade e estabilidade de mortadela conservada a 35°C Thiel, Suslin Raatz Planejamento fatorial Produtos cárneos emulsionados Ligação da água Carboidratos Proteínas Sais Factorial planning Emulsified meat products Water binding Carbohydrates Proteins Salts CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS |
title_short |
Influência de diferentes ingredientes sobre a qualidade e estabilidade de mortadela conservada a 35°C |
title_full |
Influência de diferentes ingredientes sobre a qualidade e estabilidade de mortadela conservada a 35°C |
title_fullStr |
Influência de diferentes ingredientes sobre a qualidade e estabilidade de mortadela conservada a 35°C |
title_full_unstemmed |
Influência de diferentes ingredientes sobre a qualidade e estabilidade de mortadela conservada a 35°C |
title_sort |
Influência de diferentes ingredientes sobre a qualidade e estabilidade de mortadela conservada a 35°C |
author |
Thiel, Suslin Raatz |
author_facet |
Thiel, Suslin Raatz |
author_role |
author |
dc.contributor.advisor1.fl_str_mv |
Dornelles, Rosa Cristina Prestes |
dc.contributor.advisor1Lattes.fl_str_mv |
http://lattes.cnpq.br/5690285106629177 |
dc.contributor.referee1.fl_str_mv |
Campagnol, Paulo Cezar Bastianello |
dc.contributor.referee1Lattes.fl_str_mv |
http://lattes.cnpq.br/7821610349128835 |
dc.contributor.referee2.fl_str_mv |
Valduga, Eunice |
dc.contributor.referee2Lattes.fl_str_mv |
http://lattes.cnpq.br/6077078808261552 |
dc.contributor.authorLattes.fl_str_mv |
http://lattes.cnpq.br/9415627582377354 |
dc.contributor.author.fl_str_mv |
Thiel, Suslin Raatz |
contributor_str_mv |
Dornelles, Rosa Cristina Prestes Campagnol, Paulo Cezar Bastianello Valduga, Eunice |
dc.subject.por.fl_str_mv |
Planejamento fatorial Produtos cárneos emulsionados Ligação da água Carboidratos Proteínas Sais |
topic |
Planejamento fatorial Produtos cárneos emulsionados Ligação da água Carboidratos Proteínas Sais Factorial planning Emulsified meat products Water binding Carbohydrates Proteins Salts CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS |
dc.subject.eng.fl_str_mv |
Factorial planning Emulsified meat products Water binding Carbohydrates Proteins Salts |
dc.subject.cnpq.fl_str_mv |
CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS |
description |
Mortadella is one of the most consumed meat products in several countries, its consumption is attributed due to its pleasant taste and low cost. Currently, with changes in Brazilian legislation, industries find it difficult to achieve and maintain the determined value of 0,955 of water activity of products sold at room temperature. Aiming to maintain water activity 0,955, the objective of the present study was to evaluate the effects of different ingredients on water activity and stability of mortadella stored at room temperature. In the preparation of mortadella formulations, the experiment planning methodology was used, where the concentration of maize starch (0, 2,5 and 5%) was varied; concentrated soy protein (0, 1 and 2%); powdered milk (0, 1 and 2%) and crystal sugar (0, 1,5 and 3%). The results indicated that the four ingredients significantly affected (p <0,05) the quality of the products. For moisture the ingredients of soy protein and corn starch presented the greatest effects. For the water activity, the ingredients milk powder and sugar presented greater effects. The results of emulsion stability with heating, milk powder and corn starch presented a significant positive effect, since for emulsion stability without heating the starch did not have the same effect. Losses due to reheating and freezing, with addition of these ingredients there were lower losses, because the ingredients have the capacity to bind the water in the food matrix. The addition of these ingredients represents an alternative for the reduction of water activity with potential application in mortadella marketed at room temperature. |
publishDate |
2018 |
dc.date.accessioned.fl_str_mv |
2018-09-12T13:11:48Z |
dc.date.available.fl_str_mv |
2018-09-12T13:11:48Z |
dc.date.issued.fl_str_mv |
2018-03-02 |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
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info:eu-repo/semantics/masterThesis |
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masterThesis |
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publishedVersion |
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http://repositorio.ufsm.br/handle/1/14268 |
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http://repositorio.ufsm.br/handle/1/14268 |
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por |
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por |
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500700000006 |
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600 |
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Attribution-NonCommercial-NoDerivatives 4.0 International http://creativecommons.org/licenses/by-nc-nd/4.0/ info:eu-repo/semantics/openAccess |
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Attribution-NonCommercial-NoDerivatives 4.0 International http://creativecommons.org/licenses/by-nc-nd/4.0/ |
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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 |
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