Influência da maturação no rendimento de peito de frango marinado cozido em processo contínuo
Autor(a) principal: | |
---|---|
Data de Publicação: | 2012 |
Tipo de documento: | Dissertação |
Idioma: | por |
Título da fonte: | Manancial - Repositório Digital da UFSM |
Texto Completo: | http://repositorio.ufsm.br/handle/1/5715 |
Resumo: | The objective of this study was to evaluate the influence of different ageing time after deboning (deboning time) and ageing time before deboning (holding time) in quality and cook loss of marinated, cooked and frozen chicken breast in continuous process. It was used experimental design 32 (3 deboning time: zero, 6 and 12 hours; and 3 holding time: zero, 12 and 24 hours), total of 9 treatments with 3 cooking repetition, total of 27 experiments. The breast fillets were marinated by tumbling, and brine was formulated with water and sodium chloride. It was evaluated brine absorption, thickness increase and weight loss during cooking, chicken breast pH, sensory analysis, shear force analysis and centesimal analysis of cooked and frozen chicken breast. Deboning time impacted in inicial pH, there was reduction between zero and 6 hours, time where chicken breast achieved rigor mortis resolution. There was an increase in pH with deboning time from 6 to 12 hours. In treatments with zero deboning time, it was observed a decrease in pH from zero to 12 hours, and an increase from 12 to 24 hours. Ageing time didn´t impact in brine absorption during tumbling. Ageing time, before and after deboning, influenced the cook loss, that was lower in fillets aged before deboning comparing to fillets aged after deboning. The increase in holding time from zero to 12 and 24 hours reduced cook loss, despite of deboning time. The influence of ageing on the fiber diameter during cooking was observed by significant increase on the thickness of chicken breast. Ageing times influenced sensory analysis as color, juiciness, flavor and tenderness, it was concluded that 6 hours before deboning were enough to achieve the desired tenderness. There was significant difference in shear force analysis between aged and not aged fillets. The best results for cooking loss and tenderness were achieved with deboning time of 6 or 12 hours, followed by holding time of 24 hours. |
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2012-10-012012-10-012012-01-30SARTORI, Tais Colpo. INFLUENCE OF AGEING IN YIELD OF COOKED AND MARINATED CHICKEN BREAST IN CONTINUOS PROCESS. 2012. 75 f. Dissertação (Mestrado em Ciência e Tecnologia dos Alimentos) - Universidade Federal de Santa Maria, Santa Maria, 2012.http://repositorio.ufsm.br/handle/1/5715The objective of this study was to evaluate the influence of different ageing time after deboning (deboning time) and ageing time before deboning (holding time) in quality and cook loss of marinated, cooked and frozen chicken breast in continuous process. It was used experimental design 32 (3 deboning time: zero, 6 and 12 hours; and 3 holding time: zero, 12 and 24 hours), total of 9 treatments with 3 cooking repetition, total of 27 experiments. The breast fillets were marinated by tumbling, and brine was formulated with water and sodium chloride. It was evaluated brine absorption, thickness increase and weight loss during cooking, chicken breast pH, sensory analysis, shear force analysis and centesimal analysis of cooked and frozen chicken breast. Deboning time impacted in inicial pH, there was reduction between zero and 6 hours, time where chicken breast achieved rigor mortis resolution. There was an increase in pH with deboning time from 6 to 12 hours. In treatments with zero deboning time, it was observed a decrease in pH from zero to 12 hours, and an increase from 12 to 24 hours. Ageing time didn´t impact in brine absorption during tumbling. Ageing time, before and after deboning, influenced the cook loss, that was lower in fillets aged before deboning comparing to fillets aged after deboning. The increase in holding time from zero to 12 and 24 hours reduced cook loss, despite of deboning time. The influence of ageing on the fiber diameter during cooking was observed by significant increase on the thickness of chicken breast. Ageing times influenced sensory analysis as color, juiciness, flavor and tenderness, it was concluded that 6 hours before deboning were enough to achieve the desired tenderness. There was significant difference in shear force analysis between aged and not aged fillets. The best results for cooking loss and tenderness were achieved with deboning time of 6 or 12 hours, followed by holding time of 24 hours.O objetivo deste trabalho foi avaliar a influência de diferentes tempos de maturação antes da desossa (tempo de desossa) e tempos de maturação após a desossa (tempos de espera) na qualidade e nas perdas de peso por cozimento do peito de frango marinado, cozido e congelado em processo contínuo. Foi utilizado um planejamento experimental 32 (3 tempos de desossa: zero, 6 e 12 horas; e 3 tempos de espera: zero, 12 e 24 horas), totalizando 9 tratamentos, com 3 repetições de cozimento, totalizando 27 experimentos. Os peitos de frango foram marinados por tambleamento com salmoura formulada com água e cloreto de sódio. Foram realizadas análises de absorção de salmoura, aumento de espessura e perda de peso no cozimento, análises de pH do peito de frango, análise sensorial, análise de força de cisalhamento e análise centesimal do peito de frango após cozimento e congelamento. O tempo de desossa influenciou o pH inicial, havendo redução de pH de zero para 6 horas, onde o peito atingiu a resolução do rigos mortis. O aumento de tempo de desossa de 6 para 12 horas levou a um aumento de pH. Para os tratamentos com tempo de desossa zero, observou-se declínio do pH até 12 horas, com aumento de 12 para 24 horas. Os tempos de maturação não influenciaram a absorção de salmoura do peito de frango durante o tumbleamento. Os tempos de desossa, tempos de espera influenciaram nas perdas de peso por cozimento, ocorrendo menores valores para peitos de frango maturados antes da desossa em relação aos tratamentos maturados após desossa. O aumento do tempo de espera de zero para 12 ou 24 horas reduziu a de perda de peso no cozimento, independente do tempo de desossa. A maturação influenciou no comprimento das fibras durante o cozimento, evidenciado pelo encolhimento e conseqüente aumento de espessura dos peitos de frango. Os tratamentos de maturação influenciaram os atributos de cor, sabor, suculência e maciez. Concluiu-se que 6 horas de maturação antes da desossa são suficientes para atender a maciez desejada. Houve diferença significativa de força de cisalhamento entre os filés não maturados e maturados. Os melhores resultados de perda de cozimento e maciez foram obtidos para maturação antes da desossa por 6 ou 12 horas, seguidos de maturação após desossa por 24 horas.application/pdfporUniversidade Federal de Santa MariaPrograma de Pós-Graduação em Ciência e Tecnologia dos AlimentosUFSMBRCiência e Tecnologia dos AlimentosPeito de frangoMaturaçãoPerdas de cozimentoQualidadeChicken breastAgeingCook lossQualityCNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOSInfluência da maturação no rendimento de peito de frango marinado cozido em processo contínuoInfluence of ageing in yield of cooked and marinated chicken breast in continuos processinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/masterThesisTerra, Nelcindo Nascimentohttp://lattes.cnpq.br/4871318542229253Cichoski, Alexandre Joséhttp://lattes.cnpq.br/8253591322909707Campos, Rogério Manoel Lemes dehttp://lattes.cnpq.br/3980086971020795http://lattes.cnpq.br/7296767381821306Sartori, Tais Colpo500700000006400500300300300bfa3c97a-4d50-46ea-949a-c273c21e15f26198d986-5f79-4ad3-9b23-ed0a3acdc93fcc38a8da-cae6-4403-9e7f-c6f26cdb13f6ce58947a-76c6-45b1-afdf-072b390d2e94info:eu-repo/semantics/openAccessreponame:Manancial - Repositório Digital da UFSMinstname:Universidade Federal de Santa Maria (UFSM)instacron:UFSMORIGINALSARTORI, TAIS COLPO.pdfapplication/pdf881408http://repositorio.ufsm.br/bitstream/1/5715/1/SARTORI%2c%20TAIS%20COLPO.pdf7d3941379ca7fd8bb2c3eecdae5205c2MD51TEXTSARTORI, TAIS COLPO.pdf.txtSARTORI, TAIS COLPO.pdf.txtExtracted texttext/plain138287http://repositorio.ufsm.br/bitstream/1/5715/2/SARTORI%2c%20TAIS%20COLPO.pdf.txtf33cc2f3951c039619fedbcf07d2cb8dMD52THUMBNAILSARTORI, TAIS COLPO.pdf.jpgSARTORI, TAIS COLPO.pdf.jpgIM Thumbnailimage/jpeg4966http://repositorio.ufsm.br/bitstream/1/5715/3/SARTORI%2c%20TAIS%20COLPO.pdf.jpgeb6a8771c5ad1af5ea447794de731952MD531/57152021-11-22 16:00:31.569oai:repositorio.ufsm.br:1/5715Repositório Institucionalhttp://repositorio.ufsm.br/PUBhttp://repositorio.ufsm.br/oai/requestopendoar:39132021-11-22T19:00:31Manancial - Repositório Digital da UFSM - Universidade Federal de Santa Maria (UFSM)false |
dc.title.por.fl_str_mv |
Influência da maturação no rendimento de peito de frango marinado cozido em processo contínuo |
dc.title.alternative.eng.fl_str_mv |
Influence of ageing in yield of cooked and marinated chicken breast in continuos process |
title |
Influência da maturação no rendimento de peito de frango marinado cozido em processo contínuo |
spellingShingle |
Influência da maturação no rendimento de peito de frango marinado cozido em processo contínuo Sartori, Tais Colpo Peito de frango Maturação Perdas de cozimento Qualidade Chicken breast Ageing Cook loss Quality CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS |
title_short |
Influência da maturação no rendimento de peito de frango marinado cozido em processo contínuo |
title_full |
Influência da maturação no rendimento de peito de frango marinado cozido em processo contínuo |
title_fullStr |
Influência da maturação no rendimento de peito de frango marinado cozido em processo contínuo |
title_full_unstemmed |
Influência da maturação no rendimento de peito de frango marinado cozido em processo contínuo |
title_sort |
Influência da maturação no rendimento de peito de frango marinado cozido em processo contínuo |
author |
Sartori, Tais Colpo |
author_facet |
Sartori, Tais Colpo |
author_role |
author |
dc.contributor.advisor1.fl_str_mv |
Terra, Nelcindo Nascimento |
dc.contributor.advisor1Lattes.fl_str_mv |
http://lattes.cnpq.br/4871318542229253 |
dc.contributor.referee1.fl_str_mv |
Cichoski, Alexandre José |
dc.contributor.referee1Lattes.fl_str_mv |
http://lattes.cnpq.br/8253591322909707 |
dc.contributor.referee2.fl_str_mv |
Campos, Rogério Manoel Lemes de |
dc.contributor.referee2Lattes.fl_str_mv |
http://lattes.cnpq.br/3980086971020795 |
dc.contributor.authorLattes.fl_str_mv |
http://lattes.cnpq.br/7296767381821306 |
dc.contributor.author.fl_str_mv |
Sartori, Tais Colpo |
contributor_str_mv |
Terra, Nelcindo Nascimento Cichoski, Alexandre José Campos, Rogério Manoel Lemes de |
dc.subject.por.fl_str_mv |
Peito de frango Maturação Perdas de cozimento Qualidade |
topic |
Peito de frango Maturação Perdas de cozimento Qualidade Chicken breast Ageing Cook loss Quality CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS |
dc.subject.eng.fl_str_mv |
Chicken breast Ageing Cook loss Quality |
dc.subject.cnpq.fl_str_mv |
CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS |
description |
The objective of this study was to evaluate the influence of different ageing time after deboning (deboning time) and ageing time before deboning (holding time) in quality and cook loss of marinated, cooked and frozen chicken breast in continuous process. It was used experimental design 32 (3 deboning time: zero, 6 and 12 hours; and 3 holding time: zero, 12 and 24 hours), total of 9 treatments with 3 cooking repetition, total of 27 experiments. The breast fillets were marinated by tumbling, and brine was formulated with water and sodium chloride. It was evaluated brine absorption, thickness increase and weight loss during cooking, chicken breast pH, sensory analysis, shear force analysis and centesimal analysis of cooked and frozen chicken breast. Deboning time impacted in inicial pH, there was reduction between zero and 6 hours, time where chicken breast achieved rigor mortis resolution. There was an increase in pH with deboning time from 6 to 12 hours. In treatments with zero deboning time, it was observed a decrease in pH from zero to 12 hours, and an increase from 12 to 24 hours. Ageing time didn´t impact in brine absorption during tumbling. Ageing time, before and after deboning, influenced the cook loss, that was lower in fillets aged before deboning comparing to fillets aged after deboning. The increase in holding time from zero to 12 and 24 hours reduced cook loss, despite of deboning time. The influence of ageing on the fiber diameter during cooking was observed by significant increase on the thickness of chicken breast. Ageing times influenced sensory analysis as color, juiciness, flavor and tenderness, it was concluded that 6 hours before deboning were enough to achieve the desired tenderness. There was significant difference in shear force analysis between aged and not aged fillets. The best results for cooking loss and tenderness were achieved with deboning time of 6 or 12 hours, followed by holding time of 24 hours. |
publishDate |
2012 |
dc.date.accessioned.fl_str_mv |
2012-10-01 |
dc.date.available.fl_str_mv |
2012-10-01 |
dc.date.issued.fl_str_mv |
2012-01-30 |
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.citation.fl_str_mv |
SARTORI, Tais Colpo. INFLUENCE OF AGEING IN YIELD OF COOKED AND MARINATED CHICKEN BREAST IN CONTINUOS PROCESS. 2012. 75 f. Dissertação (Mestrado em Ciência e Tecnologia dos Alimentos) - Universidade Federal de Santa Maria, Santa Maria, 2012. |
dc.identifier.uri.fl_str_mv |
http://repositorio.ufsm.br/handle/1/5715 |
identifier_str_mv |
SARTORI, Tais Colpo. INFLUENCE OF AGEING IN YIELD OF COOKED AND MARINATED CHICKEN BREAST IN CONTINUOS PROCESS. 2012. 75 f. Dissertação (Mestrado em Ciência e Tecnologia dos Alimentos) - Universidade Federal de Santa Maria, Santa Maria, 2012. |
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http://repositorio.ufsm.br/handle/1/5715 |
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UFSM |
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Ciência e Tecnologia dos Alimentos |
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Universidade Federal de Santa Maria |
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