Physico-chemical characterization and lipid profile of a premix with buriti oil for application in meat products
Autor(a) principal: | |
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Data de Publicação: | 2022 |
Outros Autores: | , , , , , , , |
Tipo de documento: | Artigo |
Idioma: | por |
Título da fonte: | Research, Society and Development |
Texto Completo: | https://rsdjournal.org/index.php/rsd/article/view/28844 |
Resumo: | This study aimed to evaluate the physicochemical quality and fatty acid profile of a premix with partial replacement of animal fat by buriti oil (Mauritia flexuosa L.) for use in meat products. Four levels of animal fat replacement by buriti oil were formulated as 0% (P0%) 20% (P20%), 40% (P40%) and 60% (P60%) m/m. The malonic dialdehyde (MDA) content was evaluated by TBARS method, total carotenoids content (µg g-1) by ketone extraction every 30 days during 90 days of storage and fatty acids profile (g 100 g-1 of identified fatty acids) on the day of formulation. The increase in malonic dialdehyde contents (mg of MDA kg-1 of sample) was observed according to the reading times ranging from 0.28 to 0.33 at 30 days, 0.37 to 0.41 at 60 days and 0.53 to 0.75 by 90 days of storage for the formulations. There was a change in the physicochemical characteristics of the premix and improvement for the fatty acid profile in the proportion ω6 and ω3, decrease in the total saturated acids (SFA) content, increase in the oleic acid (ω9) contents according to the substitutions of animal fat for buriti oil. It is concluded that during the period of 90 days of evaluation, the premix with replacement of animal fat by buriti oil (P20%) shows itself as an alternative to be applied in the food industry in meat products such as hamburgers, sausages, meatballs, among others because it decreases the saturated fat content and improves the ω6/ω3 ratio. |
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Physico-chemical characterization and lipid profile of a premix with buriti oil for application in meat products Caracterización físico-química y perfil lipídico de una premix con aceite de buriti para su aplicación en productos cárnicosCaracterização físico-química e perfil lipídico de pré-mistura com óleo de buriti para aplicação em produtos cárneosMauritia flexuosa L.Perfil de ácidos graxosShelf lifeCarotenoidesÍndices de qualidade.Mauritia flexuosa L.Perfil de ácidos grasosVida útilCarotenoidesÍndices de calidad.Mauritia flexuosa L.Fatty acid profileShelf lifeCarotenoidsQuality índices.This study aimed to evaluate the physicochemical quality and fatty acid profile of a premix with partial replacement of animal fat by buriti oil (Mauritia flexuosa L.) for use in meat products. Four levels of animal fat replacement by buriti oil were formulated as 0% (P0%) 20% (P20%), 40% (P40%) and 60% (P60%) m/m. The malonic dialdehyde (MDA) content was evaluated by TBARS method, total carotenoids content (µg g-1) by ketone extraction every 30 days during 90 days of storage and fatty acids profile (g 100 g-1 of identified fatty acids) on the day of formulation. The increase in malonic dialdehyde contents (mg of MDA kg-1 of sample) was observed according to the reading times ranging from 0.28 to 0.33 at 30 days, 0.37 to 0.41 at 60 days and 0.53 to 0.75 by 90 days of storage for the formulations. There was a change in the physicochemical characteristics of the premix and improvement for the fatty acid profile in the proportion ω6 and ω3, decrease in the total saturated acids (SFA) content, increase in the oleic acid (ω9) contents according to the substitutions of animal fat for buriti oil. It is concluded that during the period of 90 days of evaluation, the premix with replacement of animal fat by buriti oil (P20%) shows itself as an alternative to be applied in the food industry in meat products such as hamburgers, sausages, meatballs, among others because it decreases the saturated fat content and improves the ω6/ω3 ratio.Este estudio tenía como objetivo evaluar la calidad fisicoquímica y el perfil de ácidos grasos de una premix con sustitución parcial de grasa animal por aceite de buriti para su aplicación en productos cárnicos. Se formularon cuatro niveles de sustitución de la grasa animal por el aceite de buriti: 0% (P0%) 20% (P20%), 40% (P40%) y 60% (P60%) m/m. Se evaluó el contenido de dialdehído malónico (MDA) por el método TBARS, el contenido de carotenoides totales (µg.g-1) por extracción de cetonas cada 30 días, durante 90 días de almacenamiento y el perfil de ácidos grasos (g 100 g-1 de ácidos grasos identificados) el día de la formulación. El aumento del contenido de dialdehído malónico (mg de MDA kg-1 de muestra) se observó en función de los tiempos de lectura, variando de 0,28 a 0,33 a los 30 días, de 0,37 a 0,41 a los 60 días y de 0,53 a 0,75 a los 90 días de almacenamiento. Hubo un cambio en las características fisicoquímicas de la premix y una mejora para el perfil de ácidos grasos en la proporción ω6 y ω3, disminución del contenido total de ácidos saturados (SFA), aumento del contenido de ácido oleico ω9 como las sustituciones de grasa animal para el aceite de buriti. Se concluye que durante el periodo de evaluación de 90 días, la premix con sustitución de grasa animal por aceite de buriti (P20%) se muestra como una alternativa para ser aplicada en la industria alimentaria en productos cárnicos como hamburguesas, salchichas, albóndigas entre otros porque disminuye el contenido de grasa saturada y mejora la relación ω6/ω3.Objetivou-se neste estudo avaliar a qualidade físico-química e o perfil de ácidos graxos de uma pré-mistura com substituição parcial da gordura animal por óleo de buriti (Mauritia flexuosa L.) para aplicação em produto cárneo. Quatro níveis de substituições de gordura animal por óleo de buriti foram formulados sendo 0% (P0%) 20% (P20%), 40% (P40%) e 60% (P60%) m/m. Avaliou-se o teor de dialdeído malônico (MDA) pelo método de TBARS, o teor de carotenoides totais (µg g-1) por extração cetônica a cada 30 dias, durante 90 dias de armazenamento e o perfil de ácidos graxos (g 100 g-1 de ácidos graxos identificados) no dia da formulação. Observou-se o aumento dos teores de dialdeído malônico (mg de MDA kg-1 de amostra) conforme os tempos de leitura variando entre 0,28 a 0,33 aos 30 dias, 0,37 a 0,41 aos 60 dias e 0,53 a 0,75 aos 90 dias de armazenamento para as formulações. Verificou-se alteração nas características físico-químicas da pré-mistura e melhoria para o perfil de ácidos graxos na proporção ω6 e ω3, diminuição do teor total de ácidos saturados (SFA), aumento nos teores de ácido oleico ω9 conforme as substituições de gordura animal pelo óleo de buriti. Conclui-se que durante o período de 90 dias de avaliação, a pré-mistura com substituição de gordura animal por óleo de buriti (P20%) se mostra como uma alternativa a ser aplicada na indústria alimentícia em produtos cárneos como hambúrgueres, linguiças, almôndegas entre outros pois diminui o teor de gordura saturada bem como melhora a relação ω6/ω3.Research, Society and Development2022-04-21info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://rsdjournal.org/index.php/rsd/article/view/2884410.33448/rsd-v11i6.28844Research, Society and Development; Vol. 11 No. 6; e8111628844Research, Society and Development; Vol. 11 Núm. 6; e8111628844Research, Society and Development; v. 11 n. 6; e81116288442525-3409reponame:Research, Society and Developmentinstname:Universidade Federal de Itajubá (UNIFEI)instacron:UNIFEIporhttps://rsdjournal.org/index.php/rsd/article/view/28844/25001Copyright (c) 2022 Juliana de Andrade Mesquita; Thayla Thais da Silva Oliveira; Joana Gabrieli da Silva Santos; Michelle Regys Gonçalves Rafael do Carmo Gaspar; Vinícius de Almeida Vieira; Erika Cristina Rodrigues; Edgar Nascimento; Peter Bitencourt Faria; Rozilaine Aparecida Pelegrine Gomes de Fariahttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessMesquita, Juliana de AndradeOliveira, Thayla Thais da Silva Santos, Joana Gabrieli da SilvaGaspar, Michelle Regys Gonçalves Rafael do CarmoVieira, Vinícius de Almeida Rodrigues, Erika Cristina Nascimento, Edgar Faria, Peter Bitencourt Faria, Rozilaine Aparecida Pelegrine Gomes de 2022-05-13T18:04:10Zoai:ojs.pkp.sfu.ca:article/28844Revistahttps://rsdjournal.org/index.php/rsd/indexPUBhttps://rsdjournal.org/index.php/rsd/oairsd.articles@gmail.com2525-34092525-3409opendoar:2024-01-17T09:46:06.810124Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)false |
dc.title.none.fl_str_mv |
Physico-chemical characterization and lipid profile of a premix with buriti oil for application in meat products Caracterización físico-química y perfil lipídico de una premix con aceite de buriti para su aplicación en productos cárnicos Caracterização físico-química e perfil lipídico de pré-mistura com óleo de buriti para aplicação em produtos cárneos |
title |
Physico-chemical characterization and lipid profile of a premix with buriti oil for application in meat products |
spellingShingle |
Physico-chemical characterization and lipid profile of a premix with buriti oil for application in meat products Mesquita, Juliana de Andrade Mauritia flexuosa L. Perfil de ácidos graxos Shelf life Carotenoides Índices de qualidade. Mauritia flexuosa L. Perfil de ácidos grasos Vida útil Carotenoides Índices de calidad. Mauritia flexuosa L. Fatty acid profile Shelf life Carotenoids Quality índices. |
title_short |
Physico-chemical characterization and lipid profile of a premix with buriti oil for application in meat products |
title_full |
Physico-chemical characterization and lipid profile of a premix with buriti oil for application in meat products |
title_fullStr |
Physico-chemical characterization and lipid profile of a premix with buriti oil for application in meat products |
title_full_unstemmed |
Physico-chemical characterization and lipid profile of a premix with buriti oil for application in meat products |
title_sort |
Physico-chemical characterization and lipid profile of a premix with buriti oil for application in meat products |
author |
Mesquita, Juliana de Andrade |
author_facet |
Mesquita, Juliana de Andrade Oliveira, Thayla Thais da Silva Santos, Joana Gabrieli da Silva Gaspar, Michelle Regys Gonçalves Rafael do Carmo Vieira, Vinícius de Almeida Rodrigues, Erika Cristina Nascimento, Edgar Faria, Peter Bitencourt Faria, Rozilaine Aparecida Pelegrine Gomes de |
author_role |
author |
author2 |
Oliveira, Thayla Thais da Silva Santos, Joana Gabrieli da Silva Gaspar, Michelle Regys Gonçalves Rafael do Carmo Vieira, Vinícius de Almeida Rodrigues, Erika Cristina Nascimento, Edgar Faria, Peter Bitencourt Faria, Rozilaine Aparecida Pelegrine Gomes de |
author2_role |
author author author author author author author author |
dc.contributor.author.fl_str_mv |
Mesquita, Juliana de Andrade Oliveira, Thayla Thais da Silva Santos, Joana Gabrieli da Silva Gaspar, Michelle Regys Gonçalves Rafael do Carmo Vieira, Vinícius de Almeida Rodrigues, Erika Cristina Nascimento, Edgar Faria, Peter Bitencourt Faria, Rozilaine Aparecida Pelegrine Gomes de |
dc.subject.por.fl_str_mv |
Mauritia flexuosa L. Perfil de ácidos graxos Shelf life Carotenoides Índices de qualidade. Mauritia flexuosa L. Perfil de ácidos grasos Vida útil Carotenoides Índices de calidad. Mauritia flexuosa L. Fatty acid profile Shelf life Carotenoids Quality índices. |
topic |
Mauritia flexuosa L. Perfil de ácidos graxos Shelf life Carotenoides Índices de qualidade. Mauritia flexuosa L. Perfil de ácidos grasos Vida útil Carotenoides Índices de calidad. Mauritia flexuosa L. Fatty acid profile Shelf life Carotenoids Quality índices. |
description |
This study aimed to evaluate the physicochemical quality and fatty acid profile of a premix with partial replacement of animal fat by buriti oil (Mauritia flexuosa L.) for use in meat products. Four levels of animal fat replacement by buriti oil were formulated as 0% (P0%) 20% (P20%), 40% (P40%) and 60% (P60%) m/m. The malonic dialdehyde (MDA) content was evaluated by TBARS method, total carotenoids content (µg g-1) by ketone extraction every 30 days during 90 days of storage and fatty acids profile (g 100 g-1 of identified fatty acids) on the day of formulation. The increase in malonic dialdehyde contents (mg of MDA kg-1 of sample) was observed according to the reading times ranging from 0.28 to 0.33 at 30 days, 0.37 to 0.41 at 60 days and 0.53 to 0.75 by 90 days of storage for the formulations. There was a change in the physicochemical characteristics of the premix and improvement for the fatty acid profile in the proportion ω6 and ω3, decrease in the total saturated acids (SFA) content, increase in the oleic acid (ω9) contents according to the substitutions of animal fat for buriti oil. It is concluded that during the period of 90 days of evaluation, the premix with replacement of animal fat by buriti oil (P20%) shows itself as an alternative to be applied in the food industry in meat products such as hamburgers, sausages, meatballs, among others because it decreases the saturated fat content and improves the ω6/ω3 ratio. |
publishDate |
2022 |
dc.date.none.fl_str_mv |
2022-04-21 |
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/28844 10.33448/rsd-v11i6.28844 |
url |
https://rsdjournal.org/index.php/rsd/article/view/28844 |
identifier_str_mv |
10.33448/rsd-v11i6.28844 |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.relation.none.fl_str_mv |
https://rsdjournal.org/index.php/rsd/article/view/28844/25001 |
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. 11 No. 6; e8111628844 Research, Society and Development; Vol. 11 Núm. 6; e8111628844 Research, Society and Development; v. 11 n. 6; e8111628844 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 |
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1797052710648807424 |