Substituição da carne mecanicamente separada por diferentes concentrações de hidrolisado proteico em mortadela
Autor(a) principal: | |
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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/1/5727 |
Resumo: | The objective of this study was to develop a liquid protein hydrolysate from Mechanically Deboned Chicken Meat (MDCM) by enzymatic hydrolysis and to evaluate the addition of different concentrations (10, 20 and 30%) in a reduced-fat mortadella-type sausage. First, it was evaluated the addition of BHT antioxidant (0.01%) and curing salts (0.25%) in the production of protein hydrolysate at different hydrolysis times (5, 15, 30 and 60 minutes) in order to reduce lipid oxidation and brownish color formation. There were evaluated the degree of hydrolysis, pH, proximate composition, lipid oxidation and instrumental color. It was observed that the addition of BHT antioxidant and curing salts did not affect the degree of hydrolysis at 60 minutes. The pH was similar to the MDCM and the proximate composition was not affected by the hydrolysis process or by the addition of BHT antioxidant and curing salts. However, there was a synergistic action between the BHT antioxidant and the curing salts in lipid oxidation prevention of the hydrolysates during the whole period of hydrolysis. Also, there was observed a reduction in the formation of a brownish color mainly by the use of curing salts, evidenced by high levels of values of a* (redness). Subsequently, there was evaluated the addition of different concentrations protein hydrolysate containing BHT antioxidant and curing salts in a reduced-fat mortadella-type sausage. Thus, four treatments were made containing 0, 10, 20 and 30% of MDCM protein hydrolysate. There were evaluated the proximate composition, pH, lipid oxidation, colorimetric parameters, texture profile and microbiological and sensory characteristics during 60 days of storage at 4 ºC. The proximate composition, pH and microbiological characteristics were considered normal for this kind of product. The values of lipid oxidation of products containing MDCM protein hydrolysate increased up to 30th day of storage with subsequent decrease until the end of the storage period (60 days). The products containing MDCM protein hydrolysate had low values of L* (lightness) and a* (redness), higher lipid oxidation and soft textured, evidenced both by the panelists and by instrumental texture profile. The addition of up to 10% protein hydrolysate proved to be viable in the production of reduced-fat mortadella-type sausage, showing quality characteristics closer to the control treatment. |
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Substituição da carne mecanicamente separada por diferentes concentrações de hidrolisado proteico em mortadelaReplacement of the mechanically deboned chicken meat for different concentrations of protein hydrolysate in cooked meat sausageHidrolisado proteico líquidoCarne mecanicamente separadaHidrólise enzimáticaOxidação lipídicaMortadelaLiquid protein hydrolysateMechanically deboned chicken meatEnzymatic hydrolysisLipid oxidationMortadellaCNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOSThe objective of this study was to develop a liquid protein hydrolysate from Mechanically Deboned Chicken Meat (MDCM) by enzymatic hydrolysis and to evaluate the addition of different concentrations (10, 20 and 30%) in a reduced-fat mortadella-type sausage. First, it was evaluated the addition of BHT antioxidant (0.01%) and curing salts (0.25%) in the production of protein hydrolysate at different hydrolysis times (5, 15, 30 and 60 minutes) in order to reduce lipid oxidation and brownish color formation. There were evaluated the degree of hydrolysis, pH, proximate composition, lipid oxidation and instrumental color. It was observed that the addition of BHT antioxidant and curing salts did not affect the degree of hydrolysis at 60 minutes. The pH was similar to the MDCM and the proximate composition was not affected by the hydrolysis process or by the addition of BHT antioxidant and curing salts. However, there was a synergistic action between the BHT antioxidant and the curing salts in lipid oxidation prevention of the hydrolysates during the whole period of hydrolysis. Also, there was observed a reduction in the formation of a brownish color mainly by the use of curing salts, evidenced by high levels of values of a* (redness). Subsequently, there was evaluated the addition of different concentrations protein hydrolysate containing BHT antioxidant and curing salts in a reduced-fat mortadella-type sausage. Thus, four treatments were made containing 0, 10, 20 and 30% of MDCM protein hydrolysate. There were evaluated the proximate composition, pH, lipid oxidation, colorimetric parameters, texture profile and microbiological and sensory characteristics during 60 days of storage at 4 ºC. The proximate composition, pH and microbiological characteristics were considered normal for this kind of product. The values of lipid oxidation of products containing MDCM protein hydrolysate increased up to 30th day of storage with subsequent decrease until the end of the storage period (60 days). The products containing MDCM protein hydrolysate had low values of L* (lightness) and a* (redness), higher lipid oxidation and soft textured, evidenced both by the panelists and by instrumental texture profile. The addition of up to 10% protein hydrolysate proved to be viable in the production of reduced-fat mortadella-type sausage, showing quality characteristics closer to the control treatment.Coordenação de Aperfeiçoamento de Pessoal de Nível SuperiorO objetivo deste trabalho foi desenvolver um hidrolisado proteico líquido de carne mecanicamente separada (CMS) de frango, através de hidrólise enzimática e avaliar a adição de diferentes concentrações (10, 20 e 30%) em mortadela com teor de gordura reduzido. Primeiramente, foi avaliada a adição de antioxidante BHT (0,01%) e sal de cura (0,25%) na produção do hidrolisado proteico em diferentes tempos de hidrólise (5, 15, 30 e 60 minutos) com o objetivo de reduzir a oxidação lipídica e a formação da coloração amarronzada. Avaliou-se o grau de hidrólise, pH, composição centesimal, oxidação lipídica e cor instrumental. Foi possível observar que a adição de antioxidante BHT e sal de cura não afetou o grau de hidrólise ao final de 60 minutos. O pH foi similar ao encontrado na CMS original e a composição centesimal não foi afetada pelo processo de hidrólise nem pela adição de antioxidante BHT e sal de cura. Entretanto, houve uma ação sinergística entre o antioxidante BHT e o sal de cura na prevenção da oxidação lipídica dos hidrolisados durante todo o período de hidrólise. Também, foi observada uma redução na formação da coloração amarronzada pelo uso principalmente do sal de cura, evidenciada pelos maiores teores de vermelho (a*). Posteriormente, foi avaliada a adição do hidrolisado proteico com antioxidante BHT e sais de cura, em mortadela com teor de gordura reduzido, contendo 0, 10, 20 e 30% de hidrolisado proteico de CMS. Foram avaliadas a composição centesimal, pH, oxidação lipídica, parâmetros de cor e as características microbiológicas, sensoriais e perfil de textura durante 60 dias em armazenamento a 4 ºC. A composição centesimal, pH e as características microbiológicas foram consideradas normais para o produto em questão. Os valores de oxidação lipídica dos produtos contendo hidrolisado proteico de CMS aumentaram até o 30º dia de armazenamento com posterior decréscimo até o final do período de armazenamento (60 dias). Os produtos contendo hidrolisado proteico de CMS apresentaram valores de luminosidade (L*) e valores de a* menores e textura mais amolecida, evidenciada tanto pelos provadores quanto pelo perfil de textura instrumental. A adição de até 10% do hidrolisado proteico se mostrou viável na fabricação de mortadela com teor de gordura reduzido, pois apresentou características de qualidade mais próximas ao tratamento controle.Universidade Federal de Santa MariaBRCiência e Tecnologia dos AlimentosUFSMPrograma de Pós-Graduação em Ciência e Tecnologia dos AlimentosFries, Leadir Lucy Martinshttp://lattes.cnpq.br/5099404254254292Kubota, Ernesto Hashimehttp://lattes.cnpq.br/8122022073477067Sawitzki, Maristela Cortezhttp://lattes.cnpq.br/0989951246045806Cavalheiro, Carlos Pasqualin2013-06-072013-06-072012-07-19info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/masterThesisapplication/pdfapplication/pdfCAVALHEIRO, Carlos Pasqualin. Replacement of the mechanically deboned chicken meat for different concentrations of protein hydrolysate in cooked meat sausage. 2012. 86 f. Dissertação (Mestrado em Ciência e Tecnologia dos Alimentos) - Universidade Federal de Santa Maria, Santa Maria, 2012.http://repositorio.ufsm.br/handle/1/5727porinfo:eu-repo/semantics/openAccessreponame:Manancial - Repositório Digital da UFSMinstname:Universidade Federal de Santa Maria (UFSM)instacron:UFSM2022-01-03T13:15:13Zoai:repositorio.ufsm.br:1/5727Biblioteca Digital de Teses e Dissertaçõeshttps://repositorio.ufsm.br/ONGhttps://repositorio.ufsm.br/oai/requestatendimento.sib@ufsm.br||tedebc@gmail.comopendoar:2022-01-03T13:15:13Manancial - Repositório Digital da UFSM - Universidade Federal de Santa Maria (UFSM)false |
dc.title.none.fl_str_mv |
Substituição da carne mecanicamente separada por diferentes concentrações de hidrolisado proteico em mortadela Replacement of the mechanically deboned chicken meat for different concentrations of protein hydrolysate in cooked meat sausage |
title |
Substituição da carne mecanicamente separada por diferentes concentrações de hidrolisado proteico em mortadela |
spellingShingle |
Substituição da carne mecanicamente separada por diferentes concentrações de hidrolisado proteico em mortadela Cavalheiro, Carlos Pasqualin Hidrolisado proteico líquido Carne mecanicamente separada Hidrólise enzimática Oxidação lipídica Mortadela Liquid protein hydrolysate Mechanically deboned chicken meat Enzymatic hydrolysis Lipid oxidation Mortadella CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS |
title_short |
Substituição da carne mecanicamente separada por diferentes concentrações de hidrolisado proteico em mortadela |
title_full |
Substituição da carne mecanicamente separada por diferentes concentrações de hidrolisado proteico em mortadela |
title_fullStr |
Substituição da carne mecanicamente separada por diferentes concentrações de hidrolisado proteico em mortadela |
title_full_unstemmed |
Substituição da carne mecanicamente separada por diferentes concentrações de hidrolisado proteico em mortadela |
title_sort |
Substituição da carne mecanicamente separada por diferentes concentrações de hidrolisado proteico em mortadela |
author |
Cavalheiro, Carlos Pasqualin |
author_facet |
Cavalheiro, Carlos Pasqualin |
author_role |
author |
dc.contributor.none.fl_str_mv |
Fries, Leadir Lucy Martins http://lattes.cnpq.br/5099404254254292 Kubota, Ernesto Hashime http://lattes.cnpq.br/8122022073477067 Sawitzki, Maristela Cortez http://lattes.cnpq.br/0989951246045806 |
dc.contributor.author.fl_str_mv |
Cavalheiro, Carlos Pasqualin |
dc.subject.por.fl_str_mv |
Hidrolisado proteico líquido Carne mecanicamente separada Hidrólise enzimática Oxidação lipídica Mortadela Liquid protein hydrolysate Mechanically deboned chicken meat Enzymatic hydrolysis Lipid oxidation Mortadella CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS |
topic |
Hidrolisado proteico líquido Carne mecanicamente separada Hidrólise enzimática Oxidação lipídica Mortadela Liquid protein hydrolysate Mechanically deboned chicken meat Enzymatic hydrolysis Lipid oxidation Mortadella CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS |
description |
The objective of this study was to develop a liquid protein hydrolysate from Mechanically Deboned Chicken Meat (MDCM) by enzymatic hydrolysis and to evaluate the addition of different concentrations (10, 20 and 30%) in a reduced-fat mortadella-type sausage. First, it was evaluated the addition of BHT antioxidant (0.01%) and curing salts (0.25%) in the production of protein hydrolysate at different hydrolysis times (5, 15, 30 and 60 minutes) in order to reduce lipid oxidation and brownish color formation. There were evaluated the degree of hydrolysis, pH, proximate composition, lipid oxidation and instrumental color. It was observed that the addition of BHT antioxidant and curing salts did not affect the degree of hydrolysis at 60 minutes. The pH was similar to the MDCM and the proximate composition was not affected by the hydrolysis process or by the addition of BHT antioxidant and curing salts. However, there was a synergistic action between the BHT antioxidant and the curing salts in lipid oxidation prevention of the hydrolysates during the whole period of hydrolysis. Also, there was observed a reduction in the formation of a brownish color mainly by the use of curing salts, evidenced by high levels of values of a* (redness). Subsequently, there was evaluated the addition of different concentrations protein hydrolysate containing BHT antioxidant and curing salts in a reduced-fat mortadella-type sausage. Thus, four treatments were made containing 0, 10, 20 and 30% of MDCM protein hydrolysate. There were evaluated the proximate composition, pH, lipid oxidation, colorimetric parameters, texture profile and microbiological and sensory characteristics during 60 days of storage at 4 ºC. The proximate composition, pH and microbiological characteristics were considered normal for this kind of product. The values of lipid oxidation of products containing MDCM protein hydrolysate increased up to 30th day of storage with subsequent decrease until the end of the storage period (60 days). The products containing MDCM protein hydrolysate had low values of L* (lightness) and a* (redness), higher lipid oxidation and soft textured, evidenced both by the panelists and by instrumental texture profile. The addition of up to 10% protein hydrolysate proved to be viable in the production of reduced-fat mortadella-type sausage, showing quality characteristics closer to the control treatment. |
publishDate |
2012 |
dc.date.none.fl_str_mv |
2012-07-19 2013-06-07 2013-06-07 |
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 |
CAVALHEIRO, Carlos Pasqualin. Replacement of the mechanically deboned chicken meat for different concentrations of protein hydrolysate in cooked meat sausage. 2012. 86 f. Dissertação (Mestrado em Ciência e Tecnologia dos Alimentos) - Universidade Federal de Santa Maria, Santa Maria, 2012. http://repositorio.ufsm.br/handle/1/5727 |
identifier_str_mv |
CAVALHEIRO, Carlos Pasqualin. Replacement of the mechanically deboned chicken meat for different concentrations of protein hydrolysate in cooked meat sausage. 2012. 86 f. Dissertação (Mestrado em Ciência e Tecnologia dos Alimentos) - Universidade Federal de Santa Maria, Santa Maria, 2012. |
url |
http://repositorio.ufsm.br/handle/1/5727 |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf application/pdf |
dc.publisher.none.fl_str_mv |
Universidade Federal de Santa Maria BR Ciência e Tecnologia dos Alimentos UFSM Programa de Pós-Graduação em Ciência e Tecnologia dos Alimentos |
publisher.none.fl_str_mv |
Universidade Federal de Santa Maria BR Ciência e Tecnologia dos Alimentos UFSM Programa de Pós-Graduação em Ciência e Tecnologia dos Alimentos |
dc.source.none.fl_str_mv |
reponame:Manancial - Repositório Digital da UFSM instname:Universidade Federal de Santa Maria (UFSM) instacron:UFSM |
instname_str |
Universidade Federal de Santa Maria (UFSM) |
instacron_str |
UFSM |
institution |
UFSM |
reponame_str |
Manancial - Repositório Digital da UFSM |
collection |
Manancial - Repositório Digital da UFSM |
repository.name.fl_str_mv |
Manancial - Repositório Digital da UFSM - Universidade Federal de Santa Maria (UFSM) |
repository.mail.fl_str_mv |
atendimento.sib@ufsm.br||tedebc@gmail.com |
_version_ |
1805922072254218240 |