Estabilidade oxidativa de hambúrguer bovino empregando compostos bioativos do resíduo agroindustrial de seriguela (Spondias purpurea L.)

• Autor(a) principal: COSTA, Wallace Batista da
• Data de Publicação: 2015
• Tipo de documento: Dissertação
• Idioma: por
• Título da fonte: Biblioteca Digital de Teses e Dissertações da UFRPE
• Texto Completo: http://www.tede2.ufrpe.br:8080/tede2/handle/tede2/4917
• topic: Resíduo agroindustrial; Seriguela; Antioxidante natural; Hambúrguer bovino; Agroindustrial waste; Natural antioxidant; Beef burger; CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS

Tropical fruits such as seriguela (Spondias purpurea L.) are sources of phenolic compounds, substances with high antioxidant potential found in greater amounts in their skins and seeds. These parties resulting from the processing of fruit are treated as garbage by agribusinesses to become environmental contaminants, generating operating costs to companies for disposal. The food industry, especially the meat products, to protect food from lipid oxidation employs synthetic antioxidants and low storage temperatures. However, these additives are found to be more a trigger of chronic degenerative diseases and very low temperatures as activating autoxidation. Thus, aiming to contribute to the reduction of environmental pollution and to offer the consumer market more natural foods, free or reduced content of synthetic chemicals, this study evaluated the effect of extracts of the agro industrial waste seriguela on the oxidative stability of beef burgers, stored in refrigeration and freezing. Hamburgers added aqueous extracts (GEa) and hydroethanolic (GEh) at concentrations of 100, 200 and 300mg.Kg-1 of total phenolics, were stored for 8 days at 4°C and -22°C for 6 months. Lipid oxidation reaction was monitored by TBARS values and pH and the oxidation of pigments through the objective color measurement with use of colorimeter. The data were compared to the negative control group (GC-) without addition of substances; Standard group (GP), added 1% sodium chloride and positive control group (CG+), added BHT 100mg.Kg-1. The aqueous extract and the hydroethanolic at the concentrations tested were effective in delaying rancidity and prevent discoloration of the product. However, the best performance was achieved with a concentration of 300mg.Kg-1. The refrigeration was better preservation of meat color, while freezing better prevented pH. Regarding prevention of lipid oxidation, both storage temperatures TBARS values were similar. Thus, the extracts used are effective in protecting the burgers lipid oxidation and prevent discoloration, and the results were influenced by the temperature employed in the storage, this paves its application in food in total or partial substitution of synthetic antioxidants, contributing to food security and nutrition of the population.