Emprego de ultrassom no cozimento de produto cárneo emulsionado
Autor(a) principal: | |
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Data de Publicação: | 2017 |
Tipo de documento: | Dissertação |
Idioma: | por |
Título da fonte: | Biblioteca Digital de Teses e Dissertações do UFSM |
Texto Completo: | http://repositorio.ufsm.br/handle/1/13687 |
Resumo: | The food industry is challenged to serve the market with safe, high quality, nutritious and healthy products. The focus of the research is to minimize costs, production time, improve sensory and nutritional characteristics and prolong the shelf life of foods. Ultrasound (US) is a technology that has been studied for these purposes and has shown a network of advantages in its application in food. The objective of this study was to evaluate the effect of high and medium intensity US on the cooking of mortadellas with reduced time. Formulated mortadelles were randomly selected to compose the treatments that varied in cooking between Control (cooking with conventional time), T100 (US 25 kHz high intensity, time reduction), T50 (US 25 kHz medium intensity, time reduction) and TSUS (without US, time reduction). The microbiological characteristics (mesophilic, psychrotrophic, lactic and Enterobacteriacea bacterias), chemical (centesimal composition, peroxides, conjugated dienes and trienes, TBARS and volatile compounds), physical (pH, Aw, analysis of instrumental texture profile and objective evaluation of Color) and sensory (CATA, acceptance test and purchase intention) were evaluated during 120 days of storage at 5 ºC. The US showed a time saving of up to 46% in cooking, maintaining efficiency in reducing the microbial flora. There was no negative influence of US on lipid and protein oxidation in mortadellas during the storage period, but there was a higher formation of volatile compounds by US treatments. The overall color difference showed a clear perception difference between control and US mortadellas, but the texture profile was similar to control. The mortadellas submitted to the high intensity US obtained good acceptance by the consumers. |
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2018-07-06T19:53:36Z2018-07-06T19:53:36Z2017-09-05http://repositorio.ufsm.br/handle/1/13687The food industry is challenged to serve the market with safe, high quality, nutritious and healthy products. The focus of the research is to minimize costs, production time, improve sensory and nutritional characteristics and prolong the shelf life of foods. Ultrasound (US) is a technology that has been studied for these purposes and has shown a network of advantages in its application in food. The objective of this study was to evaluate the effect of high and medium intensity US on the cooking of mortadellas with reduced time. Formulated mortadelles were randomly selected to compose the treatments that varied in cooking between Control (cooking with conventional time), T100 (US 25 kHz high intensity, time reduction), T50 (US 25 kHz medium intensity, time reduction) and TSUS (without US, time reduction). The microbiological characteristics (mesophilic, psychrotrophic, lactic and Enterobacteriacea bacterias), chemical (centesimal composition, peroxides, conjugated dienes and trienes, TBARS and volatile compounds), physical (pH, Aw, analysis of instrumental texture profile and objective evaluation of Color) and sensory (CATA, acceptance test and purchase intention) were evaluated during 120 days of storage at 5 ºC. The US showed a time saving of up to 46% in cooking, maintaining efficiency in reducing the microbial flora. There was no negative influence of US on lipid and protein oxidation in mortadellas during the storage period, but there was a higher formation of volatile compounds by US treatments. The overall color difference showed a clear perception difference between control and US mortadellas, but the texture profile was similar to control. The mortadellas submitted to the high intensity US obtained good acceptance by the consumers.A indústria de alimentos é desafiada a atender o mercado com produtos seguros, de alta qualidade, nutritivos e saudáveis. O foco das pesquisas busca a minimização dos custos, tempo de produção, aperfeiçoamento de características sensoriais e nutricionais e prolongamento da vida de prateleira dos alimentos. O ultrassom (US) é uma tecnologia que vem sendo estudada com estas finalidades e tem mostrado uma rede de vantagens na sua aplicação em alimentos. O objetivo deste estudo foi avaliar o efeito do US de alta e média intensidade para reduzir o tempo de cozimento de mortadelas. As mortadelas formuladas foram selecionadas aleatoriamente para compor os tratamentos que variaram no cozimento entre, Controle (cozimento com tempo convencional), T100 (US 25 kHz alta intensidade, redução de tempo), T50 (US 25 kHz média intensidade, redução de tempo) e TSUS (sem US, redução de tempo). Foram avaliadas as características microbiológicas (bactérias mesófilas, psicrotróficas, lácticas e Enterobacteriacea), químicas (composição centesimal, peróxidos, dienos e trienos conjugados, TBARS e compostos voláteis), físicas (pH, Aa, análise de perfil de textura instrumental e avaliação objetiva de cor) e sensorial (teste CATA, teste de aceitação e intenção de compra), durante 120 dias de armazenamento a 5 ºC. O US mostrou uma economia de tempo de até 46% no cozimento, mantendo a eficiência na redução da flora microbiana. Não houve influência negativa do US sobre a oxidação lipídica e proteica nas mortadelas durante o período de armazenamento, mas ocorreu maior formação dos compostos voláteis pelos tratamentos com US. A diferença de cor global demonstrou diferença de percepção clara entre as mortadelas do controle e do US, mas o perfil de textura foi semelhante ao do controle. As mortadelas submetidas ao US de alta intensidade obteve boa aceitação pelos consumidores.Coordenação de Aperfeiçoamento de Pessoal de Nível Superior - CAPESporUniversidade 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/openAccessUltrassomProduto cárneoCocçãoOxidações lipídica e proteicaCATAUltrasoundMeat productCookingLipid and protein oxidationsCNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOSEmprego de ultrassom no cozimento de produto cárneo emulsionadoUse of ultrasound in the cooking emulsified meat productinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/masterThesisCichoski, Alexandre Joséhttp://lattes.cnpq.br/8253591322909707Campagnol, Paulo Cezar Bastianellohttp://lattes.cnpq.br/7821610349128835Brasil, Carla Cristina Bauermannhttp://lattes.cnpq.br/5065412932315572Huber, Eduardohttp://lattes.cnpq.br/9147168410009655http://lattes.cnpq.br/1705632428467674Silva, Jéssica Soares da5007000000066009c69fe35-1754-4b84-afc3-ceda09ac58ec6d4da5f9-f5a6-4a88-b9d8-51d182b262efe1019cb1-ff49-4500-b894-75fa733b6779f05ee7a6-acaa-4add-8f8e-fe93621c075ad56585bf-ff6f-4b43-813c-3b6e92710ed3reponame:Biblioteca Digital de Teses e Dissertações do UFSMinstname:Universidade Federal de Santa Maria (UFSM)instacron:UFSMORIGINALDIS_PPGCTA_2017_SILVA_JESSICA.pdfDIS_PPGCTA_2017_SILVA_JESSICA.pdfDissertação de Mestradoapplication/pdf1532758http://repositorio.ufsm.br/bitstream/1/13687/1/DIS_PPGCTA_2017_SILVA_JESSICA.pdf3211303dda1297280e2cc86f79608153MD51CC-LICENSElicense_rdflicense_rdfapplication/rdf+xml; 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dc.title.por.fl_str_mv |
Emprego de ultrassom no cozimento de produto cárneo emulsionado |
dc.title.alternative.eng.fl_str_mv |
Use of ultrasound in the cooking emulsified meat product |
title |
Emprego de ultrassom no cozimento de produto cárneo emulsionado |
spellingShingle |
Emprego de ultrassom no cozimento de produto cárneo emulsionado Silva, Jéssica Soares da Ultrassom Produto cárneo Cocção Oxidações lipídica e proteica CATA Ultrasound Meat product Cooking Lipid and protein oxidations CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS |
title_short |
Emprego de ultrassom no cozimento de produto cárneo emulsionado |
title_full |
Emprego de ultrassom no cozimento de produto cárneo emulsionado |
title_fullStr |
Emprego de ultrassom no cozimento de produto cárneo emulsionado |
title_full_unstemmed |
Emprego de ultrassom no cozimento de produto cárneo emulsionado |
title_sort |
Emprego de ultrassom no cozimento de produto cárneo emulsionado |
author |
Silva, Jéssica Soares da |
author_facet |
Silva, Jéssica Soares da |
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 |
http://lattes.cnpq.br/7821610349128835 |
dc.contributor.referee1.fl_str_mv |
Brasil, Carla Cristina Bauermann |
dc.contributor.referee1Lattes.fl_str_mv |
http://lattes.cnpq.br/5065412932315572 |
dc.contributor.referee2.fl_str_mv |
Huber, Eduardo |
dc.contributor.referee2Lattes.fl_str_mv |
http://lattes.cnpq.br/9147168410009655 |
dc.contributor.authorLattes.fl_str_mv |
http://lattes.cnpq.br/1705632428467674 |
dc.contributor.author.fl_str_mv |
Silva, Jéssica Soares da |
contributor_str_mv |
Cichoski, Alexandre José Campagnol, Paulo Cezar Bastianello Brasil, Carla Cristina Bauermann Huber, Eduardo |
dc.subject.por.fl_str_mv |
Ultrassom Produto cárneo Cocção Oxidações lipídica e proteica CATA |
topic |
Ultrassom Produto cárneo Cocção Oxidações lipídica e proteica CATA Ultrasound Meat product Cooking Lipid and protein oxidations CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS |
dc.subject.eng.fl_str_mv |
Ultrasound Meat product Cooking Lipid and protein oxidations |
dc.subject.cnpq.fl_str_mv |
CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS |
description |
The food industry is challenged to serve the market with safe, high quality, nutritious and healthy products. The focus of the research is to minimize costs, production time, improve sensory and nutritional characteristics and prolong the shelf life of foods. Ultrasound (US) is a technology that has been studied for these purposes and has shown a network of advantages in its application in food. The objective of this study was to evaluate the effect of high and medium intensity US on the cooking of mortadellas with reduced time. Formulated mortadelles were randomly selected to compose the treatments that varied in cooking between Control (cooking with conventional time), T100 (US 25 kHz high intensity, time reduction), T50 (US 25 kHz medium intensity, time reduction) and TSUS (without US, time reduction). The microbiological characteristics (mesophilic, psychrotrophic, lactic and Enterobacteriacea bacterias), chemical (centesimal composition, peroxides, conjugated dienes and trienes, TBARS and volatile compounds), physical (pH, Aw, analysis of instrumental texture profile and objective evaluation of Color) and sensory (CATA, acceptance test and purchase intention) were evaluated during 120 days of storage at 5 ºC. The US showed a time saving of up to 46% in cooking, maintaining efficiency in reducing the microbial flora. There was no negative influence of US on lipid and protein oxidation in mortadellas during the storage period, but there was a higher formation of volatile compounds by US treatments. The overall color difference showed a clear perception difference between control and US mortadellas, but the texture profile was similar to control. The mortadellas submitted to the high intensity US obtained good acceptance by the consumers. |
publishDate |
2017 |
dc.date.issued.fl_str_mv |
2017-09-05 |
dc.date.accessioned.fl_str_mv |
2018-07-06T19:53:36Z |
dc.date.available.fl_str_mv |
2018-07-06T19:53:36Z |
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/1/13687 |
url |
http://repositorio.ufsm.br/handle/1/13687 |
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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