Phospholipids can regenerate oxidized tocopherols and help delay lipid oxidation. The impact of emulsifier type, tocopherol homologue and phospholipid head group on tocopherol-phospholipid interaction was investigated in this study. Three µmol tocopherol/kg emulsion and 15.0µmol/kg emulsion of PE or PS were dissolved in oil and emulsions were prepared. Tween 20 or bovine serum albumin(BSA) was used as emulsifier and the continuous phase contained 10mM imidazole/acetate buffer at pH 7. Lipid hydroperoxides and hexanal were measured as lipid oxidation products and the lag phase was determined. With Tween 20 as the emulsifier, α and δ-tocopherol had a hexanal lag phase of 2 and 4 days respectively. PE and PS both extended the lag phase to 7 and 10 days respectively in presence of δ-tocopherol. Whereas, PS extended the lag phase to 6 days and PE could not exhibit any synergism with α-tocopherol. With BSA as the emulsifier, α and δ-tocopherol had a lag phase of 4 days. PE and PS extended the lag phase to 11 days and 10 days respectively in presence of δ-tocopherol and to 7 and 8 days respectively in presence of α-tocopherol. PE and PS both exhibited synergism with mixed tocopherol and the extent of synergism was in less than δ-tocopherol but more than α-tocopherol. Phospholipids could potentially be used with tocopherols to improve the oxidative stability of emulsions. PE was more effective with BSA whereas PS was equally effective with both emulsifiers.

Lipid oxidation is one of the major challenges faced by the food industry as it contributes to the loss of nutritional quality and loss of flavor in food products. Studies have shown that naturally occurring phospholipids like phosphatidylserine (PS) and phosphatidylethanolamine (PE) can regenerate oxidized tocopherols and help delay the lipid oxidation in bulk oils and oil-in-water emulsions. Since consumers desire simpler and cleaner labels, without chemically synthesized antioxidants, this research is of great interest. The combination of PS and PE with tocopherols has already been studied. However, PS was a better antioxidant in combination with tocopherols in the oil-in-water emulsion system whereas PE was a better antioxidant in combination with tocopherols in bulk oils. But obtaining pure phospholipids is an expensive deal, therefore, this study uses the more economical alternative, high phosphatidylserine (PS) lecithin in combination with mixed tocopherols in soybean oil-in-water system. PS (30 µmol/kg emulsion) along with mixed tocopherols (3 µmol/kg emulsion) were dissolved in oil and emulsions stabilized by Tween20 were prepared. To determine the most effective concentration of mixed tocopherols, 0.5, 1.0, and 3 µmole of tocopherols/kg emulsion were used at pH of 3 and 7. Tocopherol with a concentration of 3 µmole/kg emulsion was found to be the most effective at pH 3. Tocopherols showed an extended lag phase at lower pH. The synergistic activities of authentic PS and high PS lecithin were compared in combination with tocopherol under similar conditions. They both had an almost similar lag phase. This combination was then tested for different pH of 3 and 7 and different salt concentrations of (0.5, 1, and 1.5 wt% of the emulsion) at pH 7 to determine the effects of external factors on the synergistic antioxidant combination. It was observed that the combination had extended antioxidant ability at lower pH of 3 whereas salt had no effect on the combination. The results showed that high PS lecithin forms a synergistic combination with mixed tocopherols to increase the lag phase in oil-in-water emulsions and can be used as a clean label antioxidant for oil-in-water emulsions.

No description available.

No description available.

Polyunsaturated omega-3 fatty acids (n-3 PUFAs) have been suggested to reduce risk for multiple diseases but animal studies on the beneficial effects of n-3 PUFAs are conflicting, possibly due to the presence of toxic lipid oxidation products in the oils used in these studies. In order to provide guidance for future research in n-3 PUFA supplementation, this study researched lipid oxidation and its inhibition in an animal feed system enriched with fish oil. Different storage conditions were tested, and it was found that samples stored at room temperature or above were at significant risk for oxidation with lag phases of propanal formation being 56, 8 and 2 days at 4°C, 23°C and 37°C. More than 65% removal of oxygen was needed to significantly decrease lipid oxidation. Greater than 65% removal of oxygen could be achieved in less than 1 minute of nitrogen flushing. Tocopherols were not strong antioxidants in the animal feed but Trolox was, suggesting that the fish oil enriched rodent feed acts similarly to bulk oil. Both ascorbic acid and ascorbyl palmitate were found to be ineffective, possibly due to their prooxidant activity. In a comparison of propyl gallate (PG), butylhydroxy toluene (BHT), and tert-butylhydroquinone (TBHQ), results were found similar to other low-moisture systems, with PG being prooxidative, BHT improving lag phase, and TBHQ having a significant impact on lag phase. These results suggest that lipid oxidation products can be present at the start of a dietary omega-3 fatty acid study if poor quality oils are used and that oxidation can occur in the feed during storage times common to animal studies. These findings indicate that researchers should use antioxidant strategies to control oxidation in animal feeds to avoid potentially conflicting effects of lipid oxidation products in dietary omega-3 fatty acid studies.

Three types of dried milk (whole, nonfat, and buttermilk) were packaged in a modified atmosphere with a novel palladium-based oxygen removing catalyst and stored for eight weeks at 50°C. Powders stored in air with no catalyst and powders stored with the catalyst in an atmosphere modified to contain 5.7% hydrogen in nitrogen were evaluated by instrumental, chemical, and sensory methods. Hexanal concentrations were measured weekly using solid phase microextraction (SPME) and gas chromatography (GC) to compare the degrees of oxidation in the powders stored with the catalyst to those stored without it. Color changes were also monitored weekly using Hunter's L-, a-, and b-values. At the end of the eight-week period, a paired comparison sensory test was used to ascertain if the catalyst had an effect on odor. Anisidine values were also measured at this point to determine levels of oxidation in the powders. No significant difference was found in levels of oxidation between samples packaged with and without the catalyst in the modified atmosphere. At the end of eight weeks, the average hexanal concentration in the whole milk powder stored with the oxygen scavenger was 1.19 ± 0.20 ppm, while the average hexanal concentration in the air-packed whole milk powder was 1.06 ± 0.08 ppm. The average hexanal concentrations for the buttermilk stored with the catalyst and without were 0.84 ± 0.18 and 0.79 ± 0.15 ppm, respectively. In the nonfat milk powder, the sample stored with the catalyst had an average hexanal concentration of 0.91 ± 0.14 ppm and the sample stored in air without the catalyst had an average hexanal concentration of 0.83 ±0.20 ppm. Difference testing by volunteer sensory panelists also revealed no significant differences. It was expected that the milk powders stored with the catalyst in the modified atmosphere would have lower levels of oxidation and off-odors at the end of the eight weeks. However, the treatment ultimately resulted in no chemical or sensory differences. Thus, the catalyst proved ineffective in the given conditions. This could be due to a loss of the hydrogen required for the catalyst to function as time progressed or a lack of significant oxidation under the conditions employed. / Master of Science in Life Sciences

The oxidation of lipids and antioxidants has been extensively studied in human plasma but little attention has been given to how plasma proteins are oxidised. Proteins make up the majority of biomolecules in cells and plasma and therefore are the most likely reactants with oxidants and free radicals. Previous studies in the laboratory had shown that peroxyl radicals generated by the thermolytic decay of 2-azobis (2-amdinopropane) dihydrochloride (AAPH) generated significant amounts of protein hydroperoxides, but only after a six hour lag period. In this study the existence of the six hour lag period was confirmed and shown by dialysis of the plasma to be due to the presence of low molecular weight antioxidants. The addition of both uric acid and ascorbic acid to the dialysed plasma restored the lag phase suggesting that in vivo these antioxidants act to prevent protein hydroperoxide formation. Lipid oxidation was also observed in the plasma but only after a two hour lag phase. This was the first time lipid oxidation has been observed in the absence of protein oxidation. The lipid lag phase was also abolished by dialysis of the plasma and restored by the addition of ascorbic acid and uric acid. The kinetics of tocopherol loss suggests that the tocopherol radicals act to inhibit lipid oxidation by transferring the electrons to the water-soluble ascorbate. The loss of ascorbate appears to cause the formation of a tocopherol radical mediate the lipid peroxidation process. Overall the data shows ascorbic acid scavenging the peroxyl radicals while uric acid acts to reduce the overall AAPH generated radical flux. In a separate investigation, the production of protein-bound DOPA (PB-DOPA) on albumin during X-ray radiolysis and copper mediate Fenton oxidation was investigated using a fluorescence based derivatisation method (ED-DOPA), which was compared with the more specific acid hydrolysis and HPLC analysis method. The ED-DOPA method consistently gave a much higher reading that the HPLC based methods, suggesting that the ED-DOPA method was measuring DOPA plus DOPA oxidation products. This was confirmed by oxidising X-ray radiolysis generated PB-DOPA with Cu++ to cause DOPA oxidation. The Cu++ treatment drastically increased the level of signal given by the ED-DOPA assay while HPLC analysis showed all the DOPA had been oxidised.

No description available.

Este estudo foi estruturado em cinco capítulos. No capítulo I temos um breve referencial teórico sobre a importância da carne de frango, os mecanismos da oxidação lipídica e a utilização de antioxidantes naturais. O capítulo II traz os ensaios da avaliação da atividade antioxidante in vitro do mel e das especiarias orégano (Origamum vulgare L.) e sálvia (Salvia officinalis L.) durante a vida de prateleira. Os resultados de fenólicos totais do orégano indicaram um aumento de 1154,09 a 1611,28 mgEAG/100g (O a 12 meses), na sálvia os valores variaram entre 1309,8 a 2032,4 mgEAG/100g no decorrer do tempo (O a 12 meses) e no meios valores medidos foram 1007,1; 1830,4 e 2129,9 mg/100g/EAG para tempos 0,6 e 12 meses, respectivamente. Os resultados da porcentagem da inibição da oxidação lipídica (% IOL), pelo sistema (β-caroteno/ácido linoléico mostrou que a sálvia inibiu a oxidação em 74,6, 81,3 e 81,3%, nos tempos (O, 6 e 12 meses) e o orégano apresentou valores de inibição de (43,2, 63,3 e 50,7%). Quando se avaliou o índice de atividade antioxidante (IAA) utilizando o aparelho Rancimat, a sálvia apresentou um índice de atividade antioxidante (3,35) superior aos demais, que apresentaram 1,69, 1,25 e 1,08 para o BHT, orégano e mel, respectivamente. Os resultados do ensaio da capacidade de absorbância do radical oxigênio (ORAC) revelou que o orégano apresentou valores de 544,6, 430,7 e 1019,6 ET μmol/g, nos tempos 0, 6 e 12 meses, respectivamente. A sálvia apresentou valores de ORAC de: 610,45(0 mês), 467,44(6 meses) e 822,21(12 meses) e no mel foram de: 47,3; 22,4 e 26,1 ET μmol/g, nos tempos 0, 6 e 12 meses. Comparando estes resultados com os descritos na literatura podemos concluir que as especiarias e o mel possuem alto potencial antioxidante. No capítulo III mostramos a influência dos compostos bioativos da sálvia e de orégano na proteção da oxidação lipídica em substrato microssomal de carne de frango. As concentrações médias de TBARS (μMol de MDA/mg de proteína) observadas nas amostras de peito foram: controle (7,45); BHT (1,91) e orégano + sálvia (3,45) e na carne de sobrecoxa, observou-se os seguintes resultados: controle (9,83); BHT (4,27); orégano + sálvia (3, 15). Os tratamentos (BHT e orégano+sálvia) atingiram o ápice de inibição no tempo de 3 horas (82,42 % e 82,25 %), respectivamente. Porém quando analisamos a inibição da oxidação lipídica na fração microssomal da carne de sobrecoxa, o tratamento BHT apresentou o seu ápice de inibição (66,50 %) no tempo de 1 hora de indução e o tratamento orégano + sálvia alcançou a maior porcentagem de inibição no tempo de 3 horas (82,25 %). Os resultados da inibição da oxidação lipídica durante o período de indução mostram que em relação ao controle, os tratamentos realizados apresentaram influência positiva na proteção da oxidação lipídica em substrato microssomal de carne de peito de frango. No capítulo IV avaliamos o efeito de especiarias e mel na proteção da oxidação lipídica em sistema modelo homogenato de carne de frango refrigerada. Os resultados de atividade de água nos homogenatos de peito e sobrecoxa (crus ou cozidos) o tratamento (orégano+sálvia+10%Mel) reduziu a quantidade de água livre durante o tempo de refrigeração. Em relação aos valores de pH nos homogenatos de peito notou-se uma elevação nos valores de pH durante o período de refrigeração, em todos os tratamentos avaliados. Na carne de sobrecoxa os valores de pH foram maiores aos observados na carne de peito. Nos homogenatos de peito cru observou-se uma perda acentuada de umidade em todos os tratamentos, e particularmente em todos os tempos de refrigeração. Nas amostras de peito cozido não foram observadas diferenças significativas na umidade entre os tratamentos controle e orégano+sálvia+5%Mel. Nos homogenatos de sobrecoxa crua os valores de umidade variaram entre 60,82 e 66,96 g/100 g. Os teores de mioglobina nos homogenatos de peito cru variaram entre 1,95 % a 2,01 % no tempo 0. Ao final de 96 horas de refrigeração, a porcentagem de Mb variou entre 1,85 e 1,96, com redução das concentrações nas amostras tratados com especiarias e mel. Comportamento diferente foi apresentado nos homogenatos de peito cozido, onde após 96 horas de refrigeração observou-se aumento das concentrações de mioglobina em todos os tratamentos avaliados, com exceção do homogenato contendo orégano+sálvia+10% de mel. Em relação aos valores de metamioglobina (% MMb) para os homogenatos de peito crus e cozidos observou-se pequenas variações ao longo do tempo de refrigeração. Nas amostras de peito cru, as concentrações de oximioglobina (%O2Mb) apresentaram-se similares após 96 horas de refrigeração nos tratamentos controle, BHT e orégano+sálvia. Já nas amostras cozidas, os resultados foram similares entre as amostras controle e BHT. Nas amostras de sobrecoxa cruas, após 96 horas de refrigeração, observou-se redução das concentrações de metamioglobina (% MMb) e elevação dos teores de· mioglobina (% Mb) para todos os tratamentos avaliados. Nas amostras submetidas ao preparo térmico, ao contrário dos homogenatos crus, os teores de metarnioglobina (% MMb) elevaram-se após 96 horas de refrigeração nos tratamentos BHT e orégano+sálvia, permanecendo estáveis nos demais. Nos resultados da inibição da oxidação lipídica da carne de peito cozida durante o tempo de refrigeração, observamos que em relação ao controle, os tratamentos realizados apresentaram influência positiva. O tratamento com BHT inibiução oxidação em 51,4 % no tempo 0 e após 48 horas 74,3 %. Atingiu o ápice de inibição no tempo de 96 horas com 77,7 %. Dentre os tratamentos avaliados, o contendo orégano+sálvia+l0%Mel foi o mais efetivo contra a oxidação em relação aos demais. Nas amostras de sobrecoxa cozida, o tratamento BHT, não inibiu a oxidação em relação ao controle no tempo 0. Entretanto, nos outros tempos ocorreu um efeito protetor de 78,1 após 48 horas e 76,3 % após 96 horas de refrigeração. Nos tratamentos com especiarias, novamente o tratamento com orégano+sálvia+10%Mel foi o mais eficaz, com efeito protetor de 98%. No capítulo V avaliou-se o efeito da combinação de especiarias e mel na estabilidade oxidativa em carne de frango assada e refrigerada. Ao final das 96 horas, as amostras com adição de especiarias e mel apresentaram valores de TBARs mais baixos em relação ao controle e ao BHT, sugerindo que a sálvia, o orégano e o mel tenham exercido efeito antioxidante durante o experimento. Quando avaliamos os resultados da análise de dienos conjugados e hexanal, todas as amostras analisadas apresentaram um acréscimo nos valores dos dienos e de hexanal para todos os tempos de refrigeração. O tratamento que apresentou os menores valores de hexanal após 96 horas de refrigeração foi o (orégano+sálvia+5% de mel), seguido de (orégano+sálvia+10% de mel). Durante o processamento e ao longo do tempo de estocagem foram encontrados apenas traços dos óxidos (25-0H, 7-Ceto, 7α-OH e 7β-OH), com exceção apenas para o tratamento BHT no tempo de 48 horas (sobrecoxa assada) onde foi quantificada a presença de 7α-OH. Quando avaliamos os resultados dos ácidos graxos poli saturados da carne de peito, observamos alterações significativas nos tratamentos BHT, orégano+sálvia e orégano+sálvia+10%mel, provavelmente ocasionada pela refrigeração. Nas amostras de sobrecoxa, foram observados efeitos de interação entre tratamentos e tempos de refrigeração para todas as classes de ácidos graxos (saturados, insaturados, monoinsaturados e polinsaturados). As amostras oferecidas na análise sensorial receberam notas acima da nota de corte, no entanto, a maior parcela dos provadores atribuiu notas altas às amostras submetidas aos tratamentos com especiarias e mel. Os resultados obtidos neste estudo reafirmam a hipótese de que os compostos bioativos da sálvia, orégano e do mel foram capazes de inibir a oxidação lipídica, em todas as amostras. / This study has been structured into five chapters. Chapter I provides a brief historical theoretical reference point regarding the importance of chicken meat, the mechanisms of lipid oxidation and the use of natural antioxidants. Chapter II presents trials evaluating the in vitro antioxidant activity, of honey and the spices oregano (Origanum vulgare L.) and sage (Salvia officinalis L.) over their shelf life. The results for oregano indicated an increase in total phenols from 1154.09 to 1611.28 mg of gallic acid equivalent (GAE)/100 g (0 to 12 months). For sage, the values changed from 1309.8 to 2032.4 mg GAE/100 g over the period (0 to 12 months) and for honey, the values measured were 1007.1, 1830.4 and 2129.9 mg GAE/100 g at the times of 0,6 and 12 months, respectively. The results relating to the percentage inhibition of lipid oxidation(% ILO) by the β-carotene/linoleic acid system showed that sage inhibited oxidation by 74.6, 81.3 and 81.3% at the times of 0,6 and 12 months, while oregano presented inhibition values of 43.2, 63.3 and 50.7%. Evaluation of the antioxidant activity index (AAI) using the Rancimat apparatus showed that the AAI for sage (3.35) was greater than the indices for the other agents, which were 1.69, 1.25 and 1.08 for BHT, oregano and honey, respectively. The results from testing the oxygen radical absorbance capacity (ORAC) showed that oregano presented values of 544.6, 430.7 and 1019.6 TE μmol/g at the times of 0,6 and 12 months, respectively. Sage presented ORAC values of 610.45, 467.44 and 822.21 at the times of 0,6 and 12 months and honey presented 47.3, 22.4 and 26.1 ET μmol/g, at the times of 0,6 and 12 months. Comparing these results with those described in the literature, it can be concluded that these herbs and honey have high potential as antioxidants. Chapter III shows the influence of the bioactive compounds in sage and oregano for protection against lipid oxidation, in a microsomal substrate of chicken meat. The mean concentrations of TBARS (μmol of MDA/mg of protein) observed in the breast meat samples were, for the control, 7.45; for BHT, 1.91; and for oregano+sage, 3.45. In the thigh meat samples, the following results were observed: control (9.83); BHT (4.27); oregano+sage (3.15). The treatments (BHT and oregano+sage) reached their peak inhibition after three hours (82.42% and 82.25%, respectively). However, analysis of the inhibition of lipid oxidation in the microsomal fraction of the thigh meat showed that the BHT treatment reached its peak inhibition (66.50%) after one hour of induction and the oregano+sage treatment reached its peak inhibition after three hours (82.25%). The results relating to inhibition of lipid oxidation during the induction period showed that, in relation to the control, the treatments implemented had a positive influence regarding protection against lipid oxidation in a microsomal substrate of chicken breast meat. Chapter IV evaluates the effect of spices and honey with regard to protecting against lipid oxidation in a system consisting of a homogenate model of chilled chicken meat. The results from water action on the breast and thigh meat homogenates (either, raw or cooked) showed that the treatment (oregano+sage+10%honey) reduced the quantity of free water over the period of refrigeration. With regard to the pH values in the breast meat homogenates, it was seen that they rose over the period of refrigeration, in all the treatments evaluated. In the thigh meat, the pH values were higher than those observed in the breast meat. In the homogenates of raw breast meat, a marked loss of moisture was observed in all of the treatments and, particularly, at all durations of refrigeration. In the samples of cooked breast meat, no significant differences in moisture were seen between the control and the treatment with oreganó+sage+5%honey. In the homogenates of raw thigh meat, the moisture values ranged from 60.82 to 66.96 g/100 g. The myoglobin content in the homogenates of raw breast meat ranged from 1.95% to 2.01% at time zero. After 96 hours of refrigeration, the percentage myoglobin ranged from 1.85 to 1.96, with lower concentrations in the samples treated with spices and honey. A different pattern of behavior was presented by the homogenates of cooked breast meat, in which after 96 hours of refrigeration, higher concentrations of myoglobin were observed in all the treatments evaluated, with the exception of the homogenate containing oregano+sage+10%honey. With regard to the met myoglobin values (% MMb) for the homogenates of raw and cooked breast meat, small variations were observed over the refrigeration period. In the samples of raw breast meat, the oxymyoglobin concentrations (% O2Mb) were similar after 96 hours of refrigeration in the control and BHT and oregano+sage treatments. On the other hand, in the cooked samples, the results were similar between the control and BHT samples. In the raw thigh meat samples after 96 hours of refrigeration, it was observed that the met myoglobin concentration (% MMb) was lower and the myoglobin content (% Mb) was higher, for all the treatments evaluated. In the samples that were subjected to cooking, contrasting with the raw homogenates, the metmyoglobin content (% MMb) was higher after 96 hours in the BHT and oregano+sage treatments, while it remained stable in the other samples. The results relating to inhibition of lipid oxidation in the cooked breast meat over the refrigeration period showed that, in relation to the control, the treatments had a positive influence. The treatment with BHT inhibited oxidation by 51.4% at time zero and by 74.3% after 48 hours. The peak inhibition was reached after 96 hours, with 77.7%. Among the treatments evaluated, the one containing oregano+sage+10%honey was the most effective treatment against oxidation, in relation to the others. Among the samples of cooked thigh meat, the BHT treatment did not inhibit oxidation in relation to the control at time zero. However, at the other times, there was a protective effect of 78.1% after 48 hours and 76.3% after 96 hours of refrigeration. Among the treatments with spices, the one with oregano+sage+10%honey was again the most effective treatment, with a protective effect of 98%. Chapter V evaluates the effect of combinations of spices and honey on the oxidative stability of roasted and chilled chicken meat. After 96 hours, the samples with added herbs and honey presented TBARS values that were lower than in the control and BHT samples, thus suggesting that sage, oregano and honey had an antioxidant effect during the experiment. Evaluation of the results from analyzing the conjugated dienes and hexanal concentrations showed that all of the samples analyzed presented increased diene and hexanal leveIs at all durations of refrigeration. The treatment that presented the lowest hexanal values after 96 hours of refrigeration was oregano+sage+5%honey, folIowed by oregano+sage+10%honey. During the processing and over the course of storage, only traces of oxides were found (25-OH, 7-keto, 7 α -OH and 7 β-OH), with the sole exception of the BHT treatment on roast thigh meat after 48 hours, in which the presence of 7 α -OH was quantified. Evaluation of the results relating to polyunsaturated fatty acids in the breast meat showed significant changes in the BHT, oregano+sage and oregano+sage+10%honey treatments, probably caused by the refrigeration. In the samples of thigh meat, interaction effects between the treatments and duration of refrigeration were observed for all classes of fatty acids (saturated, unsaturated, monounsaturated and polyunsaturated). The samples offered in the sensory analysis received scores that were above the cutoff score, but most of the testers attributed high scores to the treatments with herbs and honey. The results obtained from this study reaffirm the hypothesis that the bioactive compounds in sage, oregano and honey were capable of inhibiting lipid oxidation in all the samples.

As indústrias do setor da carne têm buscado meios para agregar valor através da adição de ingredientes benéficos à saúde e pela utilização de cortes de baixo valor comercial. A produção de carnes reestruturadas e o uso de óleos vegetais em substituição a gordura animal são estratégicas tecnológicas, criando produtos mais adaptados as necessidades do consumidor em termos de conveniência, uniformidade, tamanho de porção, composição, fácil preparação e alimentação saudável. Portanto, objetivou-se avaliar as características quantitativas e qualitativas e a vida útil de bifes reestruturados desenvolvidos com músculo Triceps brachii (miolo da paleta), utilizando a enzima transglutaminase, antioxidante e adição de óleo de canola, de acordo com os tratamentos: (1) controle, (2) adição de 5% de óleo de canola, (3) adição de eritorbato de sódio e (4) adição de 5% óleo de canola + eritorbato de sódio. A carne foi cortada e processada com 1% de NaCl, 0,3% de tripolifosfato de sódio, 1% de enzima transglutaminase e 10% de gordura da carne. Ainda no misturador foram adicionados 5% de óleo de canola (2 e 4) e 0,05% de antioxidante (3 e 4). Os bifes foram embalados á vácuo individualmente e armazenados congelados a -18°C por até 120 dias. Foram analisados: composição centesimal, pH, perdas durante o descongelamento e cozimento, análise instrumental da cor, teor de colesterol, oxidação lipídica, textura e análise sensorial Os valores de pH foram maiores (P<0,05) aos 120 dias de armazenamento congelado, independente dos tratamentos. A adição de óleo de canola afetou (P<0,05) a composição centesimal dos bifes, com exceção do teor de cinzas que não se alterou (P>0,05). A maior perda de cozimento foi encontrada nos bifes reestruturados formulados com antioxidante mais óleo de canola (23,66%), diferindo (P<0,05) do bife reestruturado somente com antioxidante que apresentou a menor perda (16,34%), porém não deferiram dos tratamentos controle e com óleo de canola. Não houve diferença (P>0,05) para oxidação lipídica entre os tratamentos aos 0 e 30 dias de armazenamento, já aos 60, 90 e 120 dias, houve diferença (P<0,05), onde os tratamentos sem adição de antioxidante tiveram os maiores resultados para TBARS. O tratamento com canola (2) também diferiu do tratamento controle (1) apresentando menores valores de TBARS aos 90 e 120 dias de armazenamento. A adição do óleo de canola e do antioxidante afetou (P<0,05) o teor de colesterol na carne reestruturada crua, aumentou a luminosidade (L*) e intensidade do amarelo (b*), mas não influenciou a intensidade de vermelho (a*). Os tratamentos com adição de óleo de canola apresentaram os menores valores de dureza. Os bifes reestruturados com adição de óleo de canola e eritorbato de sódio possuem propriedades físico-químicas e sensoriais aceitáveis, podendo ser comercializado como um produto de preparo rápido e possivelmente com maior valor agregado. / The meat sector industries are looking for ways to add value by adding ingredients beneficial to health and by use the cuts of low commercial value. The restructured meat production and use vegetable oils in place of animal fat are strategic technology, creating products more adapted to the needs of the consumer in terms of convenience, uniformity, portion size, composition, easy preparation and healthy eating. Therefore, the objective was to evaluate the quantitative and qualitative characteristics and shelf life of the restructured beef developed with Triceps brachii, using the enzyme transglutaminase, antioxidant and addition of canola oil, according to the following treatments: (1) control, (2) added 5% canola oil, (3) added of sodium erythorbate and (4) added of 5% canola oil + sodium erythorbate. The meat was cut and processed with 1% NaCl, 0.3% sodium tripolyphosphate, 1% transglutaminase enzyme and 10% beef fat. Also in the mixer was added 5% canola oil (2 and 4) and 0.05% of antioxidant (3 and 4). The steaks were vacuum packaged individually and stored frozen at -18 °C up to 120 days. In the final product were analyzed: chemical composition, pH, losses during thawing and cooking, instrumental analysis of color, cholesterol, lipid oxidation, texture and sensory analysis. The pH values were higher (P <0.05) at 120 days of frozen storage for all treatments. The addition of canola oil affected (P <0.05) the chemical composition of restructured steaks, with the exception of ash content did not change (P> 0.05). The greatest loss of cooking has been found in restructured steaks formulated with antioxidant more canola oil (23.66%) differing (P <0.05) of the restructured steak with only antioxidant that showed the smallest loss (16.34%), but not differed the control and canola oil treatments. There were no difference (P> 0.05) for lipid oxidation between treatments at 0 and 30 days of storage, but at 60, 90 and 120 days, there were a difference (P <0.05), where treatments without antioxidant addition had the greatest results for TBARS. Treatment with canola (2) also differed from the control treatment (1), exhibited lower TBARS values at 90 and 120 days of storage. The addition of canola oil and antioxidant affected (P <0.05) cholesterol content in raw restructured beef increased the lightness (L *) and intensity of yellow (b *), but did not influence the intensity of red ( a *). The treatments with the addition of canola oil had the lowest hardness values. The steaks restructured with the addition of canola oil and sodium erythorbate have physicochemical and sensory properties acceptable and can be marketed as a product of rapid preparation and possibly with greater added value.