Use of humectants in the quality of sheep meat through the marinating process

Detalhes bibliográficos
Autor(a) principal: Andrade, Andreza Kelly Santos de
Data de Publicação: 2020
Outros Autores: Melo, Vitor Lucas de Lima, Rebouças, Lucas de Oliveira Soares, Campêlo, Maria Carla da Silva, Medeiros, Jovilma Maria Soares de, Fernandes, Marília Celeste Tavares, Lima, Patricia de Oliveira
Tipo de documento: Artigo
Idioma: por
Título da fonte: Research, Society and Development
Texto Completo: https://rsdjournal.org/index.php/rsd/article/view/8372
Resumo: In order to evaluate the effect of humectant additives on the microbiological and physical-chemical quality during the shelf life of sheep meat, six treatments were developed using lactic acid, sodium lactate, sodium tripolyphosphate and combinations of sodium lactate with tripolyphosphate sodium and lactic acid with sodium tripolyphosphate, in addition to control. The samples were immersed for 15 minutes in solutions with the concentrations of 5% LS, 5% AL, 5% TPF, 2.5% sodium lactate + 2.5% sodium tripolyphosphate (LSTPF), 2.5% lactic acid + 2.5% sodium tripolyphosphate (ALTPF) and the control sample. For the physical and microbiological analyzes, the sheep meat samples were analyzed in the storage times: 0, 3, 6, 9 and 12 days (4ºC ± 1º), with subsequent times starting from day zero, they were submitted to the pH, PPC, CRA, L *, a *, b * and FC tests and the total count of mesophilic aerobic and psychrotrophic bacteria. The treatments with sodium lactate were efficient in maintaining characteristics such as pH and color, being the association between sodium lactate and sodium tripolyphosphate more effective in regulating these parameters. The ALTPF treatment showed positive results regarding pH and CRA. The additives had a positive influence on lipid oxidation. Regarding microbiological quality, the additives were not efficient due to the initial contamination.
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spelling Use of humectants in the quality of sheep meat through the marinating processUso de humectantes en la calidad de la carne de ovino mediante el proceso de marinadoUso de umectantes na qualidade da carne ovina através do processo de marinaçãoAditivos químicosQualidade físicaCarne marinadaOvinocultura.Aditivos químicosCalidad físicaCarne adobadaGanadería ovina.Chemical additivesPhysical qualityMarinated meatSheep farming.In order to evaluate the effect of humectant additives on the microbiological and physical-chemical quality during the shelf life of sheep meat, six treatments were developed using lactic acid, sodium lactate, sodium tripolyphosphate and combinations of sodium lactate with tripolyphosphate sodium and lactic acid with sodium tripolyphosphate, in addition to control. The samples were immersed for 15 minutes in solutions with the concentrations of 5% LS, 5% AL, 5% TPF, 2.5% sodium lactate + 2.5% sodium tripolyphosphate (LSTPF), 2.5% lactic acid + 2.5% sodium tripolyphosphate (ALTPF) and the control sample. For the physical and microbiological analyzes, the sheep meat samples were analyzed in the storage times: 0, 3, 6, 9 and 12 days (4ºC ± 1º), with subsequent times starting from day zero, they were submitted to the pH, PPC, CRA, L *, a *, b * and FC tests and the total count of mesophilic aerobic and psychrotrophic bacteria. The treatments with sodium lactate were efficient in maintaining characteristics such as pH and color, being the association between sodium lactate and sodium tripolyphosphate more effective in regulating these parameters. The ALTPF treatment showed positive results regarding pH and CRA. The additives had a positive influence on lipid oxidation. Regarding microbiological quality, the additives were not efficient due to the initial contamination.Con el fin de evaluar el efecto de los aditivos humectantes sobre la calidad microbiológica y físico-química durante la vida útil de la carne de ovino, se desarrollaron seis tratamientos utilizando asociaciones de ácido láctico, lactato de sodio, tripolifosfato de sodio y lactato de sodio. con tripolifosfato de sodio y ácido láctico con tripolifosfato de sodio, además de control. Las muestras se sumergieron durante 15 minutos en soluciones con las concentraciones de 5% LS, 5% AL, 5% TPF, 2.5% de lactato de sodio + 2.5% de tripolifosfato de sodio (LSTPF), 2,5% de ácido láctico + 2,5% de tripolifosfato de sodio (ALTPF) y la muestra de control. Para los análisis físicos y microbiológicos, las muestras de carne de ovino se analizaron en los tiempos de almacenamiento: 0, 3, 6, 9 y 12 días (4ºC ± 1º), contando los tiempos posteriores a partir del día cero, se presentaron a las pruebas de pH, PPC, CRA, L *, a *, b * y FC y el recuento total de bacterias aeróbicas y psicrotróficas mesófilas. Los tratamientos con lactato de sodio fueron eficientes en el mantenimiento de características como el pH y el color, siendo la asociación entre lactato de sodio y tripolifosfato de sodio más efectiva en la regulación de estos parámetros. El tratamiento con ALTPF mostró resultados positivos en cuanto a pH y CRA. Los aditivos influyeron positivamente en la oxidación de lípidos. En cuanto a la calidad microbiológica, los aditivos no fueron eficientes debido a la contaminación inicial.Objetivando-se avaliar o efeito de aditivos umectantes sobre a qualidade microbiológica e físico-química durante a vida de prateleira da carne ovina, foram elaborados seis tratamentos utilizando ácido lático, lactato de sódio, tripolifosfato de sódio e as associações do lactato de sódio com tripolifosfato de sódio e do ácido lático com tripolifosfato de sódio, além do controle. As amostras foram imersas por 15 minutos em soluções com as concentrações de 5% de LS, 5% de AL, de 5% de TPF, de 2,5% de lactato de sódio + 2,5% de tripolifosfato de sódio (LSTPF), de 2,5% de ácido lático + 2,5% de tripolifosfato de sódio (ALTPF) e a amostra controle. Para as análises físicas e microbiológicas, as amostras de carne ovina foram analisadas nos tempos de armazenamento: 0, 3, 6, 9 e 12 dias (4ºC ± 1º), sendo contabilizados os tempos subsequentes a partir do dia zero, as mesmas foram submetidas aos testes de pH, PPC, CRA, L*, a*, b* e FC e a contagem total de bactérias psicrotróficas e aeróbias mesófilas. Os tratamentos com o lactato de sódio foram eficientes na manutenção de características como pH e cor, sendo a associação entre o lactato de sódio e o tripolifosfato de sódio mais efetivo na regulação destes parâmetros. O tratamento ALTPF demonstrou resultados positivos quanto ao pH e a CRA. Os aditivos tiveram influência positiva sobre a oxidação lipídica. Com relação à qualidade microbiológica, os aditivos não foram eficientes devido à contaminação inicial.Research, Society and Development2020-09-18info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://rsdjournal.org/index.php/rsd/article/view/837210.33448/rsd-v9i10.8372Research, Society and Development; Vol. 9 No. 10; e629108372Research, Society and Development; Vol. 9 Núm. 10; e629108372Research, Society and Development; v. 9 n. 10; e6291083722525-3409reponame:Research, Society and Developmentinstname:Universidade Federal de Itajubá (UNIFEI)instacron:UNIFEIporhttps://rsdjournal.org/index.php/rsd/article/view/8372/7359Copyright (c) 2020 Andreza Kelly Santos de Andrade; Vitor Lucas de Lima Melo; Lucas de Oliveira Soares Rebouças; Maria Carla da Silva Campêlo; Jovilma Maria Soares de Medeiros; Marília Celeste Tavares Fernandes; Patricia de Oliveira Limahttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessAndrade, Andreza Kelly Santos deMelo, Vitor Lucas de Lima Rebouças, Lucas de Oliveira SoaresCampêlo, Maria Carla da Silva Medeiros, Jovilma Maria Soares de Fernandes, Marília Celeste Tavares Lima, Patricia de Oliveira 2020-10-31T12:03:23Zoai:ojs.pkp.sfu.ca:article/8372Revistahttps://rsdjournal.org/index.php/rsd/indexPUBhttps://rsdjournal.org/index.php/rsd/oairsd.articles@gmail.com2525-34092525-3409opendoar:2024-01-17T09:30:51.784413Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)false
dc.title.none.fl_str_mv Use of humectants in the quality of sheep meat through the marinating process
Uso de humectantes en la calidad de la carne de ovino mediante el proceso de marinado
Uso de umectantes na qualidade da carne ovina através do processo de marinação
title Use of humectants in the quality of sheep meat through the marinating process
spellingShingle Use of humectants in the quality of sheep meat through the marinating process
Andrade, Andreza Kelly Santos de
Aditivos químicos
Qualidade física
Carne marinada
Ovinocultura.
Aditivos químicos
Calidad física
Carne adobada
Ganadería ovina.
Chemical additives
Physical quality
Marinated meat
Sheep farming.
title_short Use of humectants in the quality of sheep meat through the marinating process
title_full Use of humectants in the quality of sheep meat through the marinating process
title_fullStr Use of humectants in the quality of sheep meat through the marinating process
title_full_unstemmed Use of humectants in the quality of sheep meat through the marinating process
title_sort Use of humectants in the quality of sheep meat through the marinating process
author Andrade, Andreza Kelly Santos de
author_facet Andrade, Andreza Kelly Santos de
Melo, Vitor Lucas de Lima
Rebouças, Lucas de Oliveira Soares
Campêlo, Maria Carla da Silva
Medeiros, Jovilma Maria Soares de
Fernandes, Marília Celeste Tavares
Lima, Patricia de Oliveira
author_role author
author2 Melo, Vitor Lucas de Lima
Rebouças, Lucas de Oliveira Soares
Campêlo, Maria Carla da Silva
Medeiros, Jovilma Maria Soares de
Fernandes, Marília Celeste Tavares
Lima, Patricia de Oliveira
author2_role author
author
author
author
author
author
dc.contributor.author.fl_str_mv Andrade, Andreza Kelly Santos de
Melo, Vitor Lucas de Lima
Rebouças, Lucas de Oliveira Soares
Campêlo, Maria Carla da Silva
Medeiros, Jovilma Maria Soares de
Fernandes, Marília Celeste Tavares
Lima, Patricia de Oliveira
dc.subject.por.fl_str_mv Aditivos químicos
Qualidade física
Carne marinada
Ovinocultura.
Aditivos químicos
Calidad física
Carne adobada
Ganadería ovina.
Chemical additives
Physical quality
Marinated meat
Sheep farming.
topic Aditivos químicos
Qualidade física
Carne marinada
Ovinocultura.
Aditivos químicos
Calidad física
Carne adobada
Ganadería ovina.
Chemical additives
Physical quality
Marinated meat
Sheep farming.
description In order to evaluate the effect of humectant additives on the microbiological and physical-chemical quality during the shelf life of sheep meat, six treatments were developed using lactic acid, sodium lactate, sodium tripolyphosphate and combinations of sodium lactate with tripolyphosphate sodium and lactic acid with sodium tripolyphosphate, in addition to control. The samples were immersed for 15 minutes in solutions with the concentrations of 5% LS, 5% AL, 5% TPF, 2.5% sodium lactate + 2.5% sodium tripolyphosphate (LSTPF), 2.5% lactic acid + 2.5% sodium tripolyphosphate (ALTPF) and the control sample. For the physical and microbiological analyzes, the sheep meat samples were analyzed in the storage times: 0, 3, 6, 9 and 12 days (4ºC ± 1º), with subsequent times starting from day zero, they were submitted to the pH, PPC, CRA, L *, a *, b * and FC tests and the total count of mesophilic aerobic and psychrotrophic bacteria. The treatments with sodium lactate were efficient in maintaining characteristics such as pH and color, being the association between sodium lactate and sodium tripolyphosphate more effective in regulating these parameters. The ALTPF treatment showed positive results regarding pH and CRA. The additives had a positive influence on lipid oxidation. Regarding microbiological quality, the additives were not efficient due to the initial contamination.
publishDate 2020
dc.date.none.fl_str_mv 2020-09-18
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv https://rsdjournal.org/index.php/rsd/article/view/8372
10.33448/rsd-v9i10.8372
url https://rsdjournal.org/index.php/rsd/article/view/8372
identifier_str_mv 10.33448/rsd-v9i10.8372
dc.language.iso.fl_str_mv por
language por
dc.relation.none.fl_str_mv https://rsdjournal.org/index.php/rsd/article/view/8372/7359
dc.rights.driver.fl_str_mv https://creativecommons.org/licenses/by/4.0
info:eu-repo/semantics/openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by/4.0
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Research, Society and Development
publisher.none.fl_str_mv Research, Society and Development
dc.source.none.fl_str_mv Research, Society and Development; Vol. 9 No. 10; e629108372
Research, Society and Development; Vol. 9 Núm. 10; e629108372
Research, Society and Development; v. 9 n. 10; e629108372
2525-3409
reponame:Research, Society and Development
instname:Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI
instname_str Universidade Federal de Itajubá (UNIFEI)
instacron_str UNIFEI
institution UNIFEI
reponame_str Research, Society and Development
collection Research, Society and Development
repository.name.fl_str_mv Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)
repository.mail.fl_str_mv rsd.articles@gmail.com
_version_ 1797052740578312192

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