Microbiological quality of food is important both because of hygiene and health and has a significant influence on the shelf life of foods. The aim of this thesis was to evaluate samples of meat products for contamination by microorganisms. There was soft meat product, the product heat-processed and heat-treated. Evaluated how they affect the product and then cutting up into the vacuum packaging the total number of microorganisms, the influence of ambient temperature on the development of bacteria and the production have been using the new technology will benefit the health quality of the product. As revealed from the results, a product bar showed fewer organisms than product, which was sliced and then packaged in a vacuum. The fault was apparently slicing equipment that was not completely disinfected, and there was a transfer of bacteria. Therefore, it is necessary to improve sanitation and to see to their strict compliance. Resulting in the effect of temperature on the growth of microorganisms. The rising temperature is increased, the number of microorganisms. Use of air-conditioned chambers in the production of meat products is shown in terms of reducing the total number of microorganisms as a positive.

Meat products belong into a popular group of foodstuffs intended for human consumption. Upon cancellation of state standards after 1992 it was possible to register an increase in distribution of products into shopping networks under the same name but with different ingredients. An analysis of the content of basic ingredients and of the sensory quality was carried out on selected samples of heat-treated meat products (20 products, 17 producers) bought in various types of shops. The contents of basic ingredients (water, fat, salt, proteins, collagen) were measured in a laboratory with the help of the NIRFLEX N 500 instrument, and no results of measurement at the level of conclusiveness (p < 0.05) were statistically evidenced. The best evaluation was granted by the assessors (6 persons) to the sample of the "Junior" group from producer "Fleischwaren Berger" from the Billa supermarket, while the worst evaluation belonged to the sample of the "Chicken Junior" group from producer "Schneider Masokombinát Plzeň" from the Albert supermarket.

In this thesis I deal with the influence of storage temperature on reducing the number of microorganisms in meat products. In this work is analyzed cooling and freezing storage of meat and meat products. The next section provides an overview of the major contributors to food-borne illness (Salmonella, Escherichia coli, Campylobacter, Listeria monocytogenes, Bacillus cereus, etc.). At the end of research is the mention of the HACCP system. The research was focused on the refrigerated storage of whole (rod) sausages and vacuum packed sliced meat products, which were further divided into cooked and uncooked meat products. The thesis was evaluated the effect of changes in temperature and storage technology to the number of microorganisms in cooked and uncooked meat products.

This diploma thesis deals with poultry meat and poultry meat products. In the introduction is outlined the consumption of meat in developed and less-developed countries and the goal of this work. The second chapter is about the history of meat and meat products processing, the development of the consumption of poultry meat in our country and the world. It is described the composition of poultry meat and its basic components. In the third chapter are written the types of poultry and shortly described their fattening. Processing of meat products, meat production and food safety. The practical part of the diploma work is in the form of a questionnaire and deals with the attitude of consumers to poultry meat and poultry meat products. The research made this form was divided into stages: - preparation and plan of the questionnaire - publication - processing - evaluation of questionnaires The end of this work is about how important is poultry meat, its perspective in human diet in the future and shortly summarized results of research.

Submitted by EDNEA FREITAS PORTILHO null (edneaportilho@hotmail.com) on 2016-02-29T20:21:35Z No. of bitstreams: 1 total_tese pdf.pdf: 3123535 bytes, checksum: 5e423abcc9b636c6fa5e7443987c0078 (MD5) / Approved for entry into archive by Ana Paula Grisoto (grisotoana@reitoria.unesp.br) on 2016-03-01T13:29:14Z (GMT) No. of bitstreams: 1 portilho_ef_dr_jabo.pdf: 3123535 bytes, checksum: 5e423abcc9b636c6fa5e7443987c0078 (MD5) / Made available in DSpace on 2016-03-01T13:29:14Z (GMT). No. of bitstreams: 1 portilho_ef_dr_jabo.pdf: 3123535 bytes, checksum: 5e423abcc9b636c6fa5e7443987c0078 (MD5) Previous issue date: 2016-02-04 / A segurança alimentar é um assunto que tem sido debatido em todo o mundo, sendo de responsabilidade de todos envolvidos na cadeia produtiva, desde os agricultores, produtores, transportadores, fabricantes, manipuladores, o Estado, e, todas suas esferas governamentais, e os consumidores. Com esse conceito e com a necessidade da descentralização na esfera governamental dos serviços de inspeção para um melhor controle higiênico-sanitário dos estabelecimentos produtores de alimentos de origem animal, assim, sendo, o Serviço de Inspeção Municipal (SIM) é responsável por controlar a qualidade dos produtos de origem animal comercializados no município, e combater a clandestinidade, com isso diminuir os riscos de agravos à saúde transmitidos por microrganismos patogênicos veiculados através destes alimentos. Sendo Rio Verde, GO, o primeiro município goiano a implantar o Serviço de Inspeção Municipal no estado, o presente trabalho realizou um diagnóstico da implantação do SIM no município e da incidência de microrganismos patogênicos em produtos cárneos produzidos no município (quibe e cortes de frango temperado). Concluindo que o serviço de inspeção se encontra em fase de implantação apresentando falhas e necessidades de adequações técnicas, como adequação na legislação vigente à realidade do município, definir padrões e regimentar a profissão do responsável técnico, realizar fiscalizações com maior rigor nas áreas de manipulação e sobre os manipuladores. No diagnóstico de microrganismos patogênicos, foram encontradas prevalências inaceitáveis de Salmonella spp., Bacillus cereus e Listeria spp., comprovando as falhas presentes na manipulação, uma má aplicação dos Manuais de Boas Práticas de Fabricação, demostrando a necessidade de um maior compromisso por parte dos estabelecimentos e responsáveis técnicos com a saúde pública, de se responsabilizarem por mudanças necessárias para a diminuição dos riscos de agravos à saúde da população. / Food safety is an issue that has been debated worldwide, being the responsibility of all involved in the production chain, from farmers, producers, carriers, manufacturers, handlers, the state, and all its spheres of government, and consumers . With this concept and the need for decentralization in the government sphere of inspection services for a better hygienic and sanitary control of establishments producing food of animal origin, thus being the Municipal Inspection Service (SIM) is responsible for controlling the quality of animal products marketed in the city, and combat illegal immigration, thereby decreasing the risk of health problems transmitted by pathogenic microorganisms conveyed by these foods. And Rio Verde Go, the first municipality Goias to implement the Municipal Inspection Service in the state, this paper carried out a diagnosis of SIM deployment in the city and the incidence of pathogens in meat products produced in the municipality (kebab and seasoned chicken cuts ). Concluding that the inspection service is under implementation had shortcomings and needs of technical adaptations, such as adequacy in the current legislation the municipal reality, define standards and regiment the profession's technical manager, perform inspections more closely in the areas of handling and on the handlers. In the diagnosis of pathogenic microorganisms, unacceptable prevalence of Salmonella spp. were found., Bacillus cereus and Listeria spp., Proving the flaws present in the handling, incorrect application of Good Manufacturing Practices Manuals, demonstrating the need for a greater commitment by establishments and technicians in charge of public health, to take responsibility for changes needed to reduce the risks of harm to health.

A produção de hidrolisados protéicos visam três propósitos distintos: modificar as propriedades funcionais das proteínas; preparação de pequenos peptídeos ou aminoácidos para uso em dietéticos ou com finalidades especiais e, ainda, como agentes flavorizantes. Os objetivos da pesquisa consistiram em estabelecer as condições de processamento para obtenção de hidrolisados protéicos de carne bovina: estudo da ação enzimática da papaína, da tripsina e da protease microbiana, isoladas e em mistura; determinação do material solubilizado; do grau de hidrólise nas condições pré-estabelecidas e, de algumas propriedades funcionais como viscosidade e capacidade de emulsificação e, ainda, identificação e caracterização das substâncias resultantes da hidrólise. A finalidade do estudo é a elaboração de um preparado formulado para utilização em alimentação enteral. A porção da carne conhecida no mercado pelo nome de \"patinho\" foi submetida a tratamento prévio para retirada de gordura visível e aponevroses e, moída. Utilizou-se a papaína, a tripsina e a protease microbiana, isoladas e em mistura (papaína : tripsina : protease microbiana, 2: 1: 2), previamente submetidas a determinação de atividade. Preparou-se uma suspensão a 10% de proteína e a valor de pH = 7,0, aqueceu-se a 50-60 °C e após a estabilização da temperatura, acrescentou-se as enzimas na proporção 1:100 de proteína. O tratamento com a mistura de enzimas promove enriquecimento do solúvel em aminoácidos essenciais. Com a papaína ocorre o inverso. O teor de aminoácidos livres existentes na carne é baixo. Em apenas 30 minutos de tratamento enzimático na média a concentração eleva-se em 5,7 vezes. Durante a hidrólise ocorre um aumento na concentração de aminoácidos livres. O aminoácido liberado em maior teor em todos tratamentos foi a arginina. O triptofano foi detectado entre os livres e os teores de fenilalanina sempre estiveram abaixo do valor proposto pela FAO. As análises eletroforéticas revelaram a progressão da hidrólise mostrando as diferentes manchas de pesos moleculares cada vez menores. O hidrolisado é um produto de alto teor de oligopeptídeos solúveis e de aminoácidos livres, isento de contaminação microbiana. Durante o transcorrer do processo hidrolítico há uma variação constante nas características do solúvel e na sua composição aminoacídica. Procedeu-se à hidrólise sob agitação durante 3 horas. Após inativação térmica e filtração determinou-se a concentração de sólidos solúveis; a avaliação do peso molecular dos peptídeos solúveis; o fracionamento por cromatografia em camada delgada e, a análise quantitativa dos aminoácidos. Ainda foram feitas medidas de viscosidade e caracterização do fluido. O produto hidrolisado seco, acondicionado em sacos plásticos, foi analisado com relação a composição química, capacidade de emulsificação de sua proteína e perfil de aminoácidos. A eficiência do ataque das enzimas sobre as proteínas da carne bovina deu-se na seguinte ordem: mistura de enzimas, seguida da papaína e da tripsina e finalmente da protease microbiana segundo os parâmetros solubilidade e grau de hidrólise. Passados 120 minutos de hidrólise nas condições de trabalho os valores de graus Brix, sólidos solúveis e grau de hidrólise mantiveram-se inalterados. Na faixa de velocidades angulares ensaiadas o hidrolisado protéico comportou-se como um fluido não-Newtoniano, pseudoplástico. A viscosidade do hidrolisado é de 1,7 a 36,0 poise a 30 °C e 2,4 a 52,7 poise a 60 °C. Os valores máximos para a viscosidade são alcançados aos 90 minutos de hidrólise. Conforme cresce a concentração de proteína solúvel, aumenta a capacidade de emulsificação de óleo de soja em agua, acarretando uma diminuição do diâmetro dos glóbulos de gordura. / The protein hydrolyzates production has three different aims: to modify the funcional properties of the proteins; the preparation of small peptides or amino acids for its use in dietetic foods or with special purposes and, also as flavoring agents. The objectives of the research consist in establishing the processing conditions in order to obtain the meat protein hydrolyzates: the study of the enzymatic action of papain, trypsin and of microbial protease, separated or in a blend; determination of the solubilized material; the degree of hydrolysis in previously established conditions, and of some functional properties such as viscosity and emulsifying capacity and, finally the identification and characterization of the resulting substances from the hydrolysis. The purpose of the study is the development of a product to be used in enteral nutrition. The cut of meat locally called patinho\" was subject to previous handling in order to eliminate visible fat and aponeurosis, and ground. The papain, the trypsin and the microbial protease were used, separated or in a blend, previously subject to the determination of its activity. A 10 % protein solution was prepared with pH = 7.0, then heated at 50 - 60 °C and when the temperature was leveled, the enzymes were added to a proportion of 1:100 of protein. Then we proceeded to the hydrolysis under agitation for 3 hours. After thermic inactivation and filtration, the soluble solids concentration was determined, the molecular weight of the soluble peptides was estimated, then fractioning through thin layer chromatography and the amino acids quantity analysis. Viscosity measurement and fluid characterization were also established. The dry hydrolyzate product was stored in plastic bags and was analyzed according to chemical composition and emulsifying capacity of its protein. The effect of the enzyme action on the bovine meat protein was observed in sequence: blending of enzymes, followed by papain and trypsin and finally of the microbial protease according to solubility and degree of hydrolysis. After 120 minutes of hydrolysis under experimental conditions, the Brix degrees, soluble solids and degree of hydrolysis remained unchanged. In the angular velocity range tested the protein hydrolyzate presented a non-Newtonian, pseudoplastic behavior. The viscosity of the hydrolyzate is 1,7 - 36,0 poise at 30 °C and 2,4 - 52,7 poise at 60 °C. The maximum values of viscosity were reached at 90 minutes of hydrolysis. The increase of soluble protein concentration, increases the emulsifying capacity of soybean oil in water, bringing an a lowering of fat globules diameter. The treatment with the enzyme blend promotes an enrichment of the soluble in essential amino acids. The opposite occurs with papain. The ammount of free amino acids exhisting in meat is Low. After only 30 minutes of enzymatic treatment the ammount increases 5.7 times on average. During the hydrolysis the concentration of free amino acids grows. The most commonly found amino acids in all treatments was arginine. The tryptophan was found among the free and the phenylalanin ammounts were always bellow the FAOs proposed parameters. The electrophoretic analysis revealed the progress of hydrolysis, showing the different bands of molecular weights smaller every time. The hydrolyzate is a product of high soluble oligopeptides and free amino acids, free of microbiological contamination. During the hydrolytic process, there is a constant variation in characteristics of the soluble and its amino acidic composition.

A carne de frango, em razão da elevada concentração de ácidos graxos insaturados, é altamente suscetível ao processo de oxidação lipídica, que afeta sabor, aroma, cor e textura dos alimentos, limitando sua estabilidade e vida-útil. Devido à possível toxicidade dos antioxidantes sintéticos e à demanda atual por produtos mais saudáveis, o uso de antioxidantes naturais, como o extrato de semente e casca de uva, representa uma alternativa na prevenção da oxidação lipídica em carne de frango, além de permitir aproveitamento do resíduo do processamento do vinho e suco de uva. Assim, o objetivo deste trabalho foi avaliar extratos de bagaço de uva (sementes e cascas) das variedades Isabel e Niágara (Vitis labrusca L.) quanto à atividade antioxidante em carne de frango processada crua e cozida. Foram adicionados à carne de frango 4 tipos de antioxidantes: butilhidroxitolueno; mistura comercial de eritorbato de sódio, ácido cítrico e açúcar; extrato de semente e casca de uva Isabel; extrato de semente e casca de uva Niágara; além do tratamento controle, sem antioxidante. A carne de frango foi processada no formato de mini-hambúrgueres, embalada a vácuo e armazenada sob congelamento (-18°C), durante 9 meses. As amostras foram caracterizadas através da determinação da composição centesimal. A cada três meses, foram realizadas análises de pH, cor instrumental, avaliação microbiológica, oxidação lipídica (valor das substâncias reativas ao ácido tiobarbitúrico TBARS) e análise sensorial. Não foi verificada alteração significativa (p>0,05) na composição centesimal e no valor de pH de amostras cruas e cozidas, em nenhum dos tratamentos analisados. Ambos os extratos de bagaço de uva mostraram efeito na inibição da oxidação lipídica da carne de frango crua e cozida, apresentando resultados comparáveis aos antioxidantes sintéticos utilizados. Houve interferência dos extratos de bagaço de uva na coloração da carne de frango cozida. Na análise de cor objetiva, os tratamentos com extrato de semente e casca de uvas Isabel e Niágara apresentaram-se mais escuros, menos avermelhados e com menor intensidade de cor amarela e, na análise subjetiva, as notas destes tratamentos, para o atributo alteração de cor, foram significativamente maiores (p<0,05) que as dos demais tratamentos. A coloração da carne de frango crua não foi afetada pela adição dos extratos. Através da análise sensorial, o extrato de bagaço de uva Isabel causou menor alteração no sabor e odor da carne de frango, apresentando resultados semelhantes aos antioxidantes sintéticos. Os resultados da análise microbiológica indicaram que as amostras de todos os tratamentos apresentaram-se dentro dos padrões estabelecidos pela legislação brasileira. A utilização de bagaço da indústria vinícola (semente e casca) como antioxidante natural, combinado com o uso da embalagem a vácuo e armazenamento congelado, pode ser considerada um método eficiente para retardar a oxidação lipídica de carne de frango processada, tanto crua, como cozida. Entretanto mais estudos devem ser conduzidos a fim de aprimorar a compatibilidade dos extratos ao produto, buscando minimizar suas interferências nas características sensoriais e organolépticas. / Chicken meat, due to the high concentration of unsaturated fatty acids, is highly susceptible to lipid oxidation, which affects taste, aroma, colour and texture of foods, limiting its stability and shelf-life. Due to the possible toxicity of synthetic antioxidants and the current demand for healthier products, the use of natural antioxidants, such as grape seed and peel extract, is an alternative in the prevention of lipid oxidation in chicken meat, and allows the use of residues from wine and grape juice processing. Thus, the objective of this study was to evaluate grape pomace extracts (seeds and peels) of Isabel and Niagara varieties (Vitis labrusca L.) on the antioxidant activity in raw and cooked processed chicken meat. Four types of antioxidants were added to chicken meat: butylhydroxytoluene; commercial mixture of sodium erythorbate, citric acid and sugar; Isabel grape seed and peel extract; Niagara grape seed and peel extract; and the control, without antioxidant. The chicken meat was processed in the form of mini-burgers, vacuum packaged and stored under freezing (-18°C) for 9 months. The samples were characterized by determining the proximate composition. Every three months, the following analyses were carried out: pH, instrumental color, microbiological evaluation, lipid oxidation (value of thiobarbituric acid reactive substances - TBARS) and sensory analysis. No significant changes (p>0.05) in proximate composition and pH values were observed for raw and cooked samples, in none of the treatments. Both grape pomace extracts showed effect on inhibiting lipid oxidation in raw and cooked chicken meat, with results comparable to synthetic antioxidants used. There was interference from grape pomace extracts in the color of cooked chicken meat. In the objective color analysis, Isabel and Niagara grape seed and peel extract treatments were darker, less red and with less intense yellow color, and in the subjective analysis, the scores for these treatments, for attribute color alteration, were significantly higher (p<0.05) than the other treatments. The color of raw chicken meat was not affected by the addition of extracts. Through sensory evaluation, the Isabel grape pomace extract caused less change in taste and odour of chicken meat, with results similar to synthetic antioxidants. The results of microbiological analysis indicated that samples from all treatments were within the standards established by Brazilian legislation. The use of pomace from the wine industry (seeds and peels) as natural antioxidant, combined with the use of vacuum packaging and frozen storage, can be considered an effective method to retard lipid oxidation in processed chicken meat, both raw and cooked. However, further studies should be conducted in order to improve the compatibility of the extracts to the product, aiming to minimize its interference in the sensorial and organoleptic characteristics.

Economic demands for milk and meat products force farmers to increase the carbohydrate content of grains fed to animals. One of the consequences of this intervention is the lactic acidosis condition in animals fed the high-concentrate diets, which is the accumulation of lactic acid in the rumen. Symptoms of the condition include lameness, bloatedness, epistaxis and dilated pupils. Methods such as ionophore antibiotics, gradual transition from high to low-concentrate diets and yeast cultures have in the past been used to avert this condition but all had their disadvantages. Microorganisms may develop resistance to the ionophore antibiotics; gradual transition time may be too long for production and yeast cultures have been reported to be ineffective when used alone. Megasphaera elsdenii, a major lactate utiliser of the rumen of animals, has been used as a direct-fed microbial in the management of lactic acid levels. Studies on M. elsdenii NCIMB 41125 have shown that the bacterium is an effective lactic acid utiliser. Megasphaera elsdenii NCIMB 41125 was cultured in a Biostat Braun B fermenter where growth yields were attempted to be optimised by using a pulse-and-shift method. A semi-defined lactate (SDL) and corn steep liquor (CSL) media, which contained reducing agents, to ensure anaerobiosis, were used in the optimisation and shelf-life studies. Culture stability studies were performed on samples from a fermenter, and subsequently in stainless-steel kegs. Samples for analysis were then taken from the kegs. Preservation of M. elsdenii NCIMB 41125 and prevention of cell settlement methods were also evaluated using a combination of sodium lactate / glycerol and pure xanthan gum / gelatin, respectively. The cultures were harvested using either continuous or fed-batch fermentations. Shelf-life was better for cultures grown on SDL medium with a lower concentration of lactic acid, a finding which related to the substrate affinity of M. elsdenii NCIMB 41125. Higher growth yields were obtained from secondary cultures which had been continuously harvested into stainless-steel kegs. Shelf-life results obtained from the use of corn steep liquor (CSL) medium were almost similar to those obtained when SDL medium was used, however, the problem with CSL data was the variability between batches. None of the preservation or prevention of cell settlement methods resulted in positive responses, although pure xanthan gum preserved cultures for the six days evaluated. In order to avert a sudden reduction of viable cells when high concentrations of lactic acid are used, it could be necessary to harvest cells during the secondary growth phase. / Dissertation (MSc)--University of Pretoria, 2010. / Microbiology and Plant Pathology / unrestricted

Orientador: Marise Aparecida Rodrigues Pollonio / Dissertação (mestrado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos / Made available in DSpace on 2018-08-27T13:09:44Z (GMT). No. of bitstreams: 1 Paglarini_CamiladeSouza_M.pdf: 1935100 bytes, checksum: aef936b63826838b7627e9db7c6d5e14 (MD5) Previous issue date: 2015 / Resumo: Os produtos cárneos são muito susceptíveis à oxidação lipídica, uma das principais reações de deterioração e a causa principal de sabor e odor desagradáveis, redução do valor nutricional e da vida útil, além da formação de compostos tóxicos. O consumo excessivo de produtos cárneos está relacionado com o aumento do risco de algumas doenças, tais como doenças cardiovasculares, câncer, hipertensão e obesidade e assim pesquisas vem sendo desenvolvidas para elaboração de produtos mais saudáveis, dentre os quais destacam-se aqueles com redução de aditivos sintéticos. Neste contexto, o objetivo do presente estudo foi avaliar a atividade antioxidante de extratos comerciais derivados de plantas em matéria-prima cárnea (carne de frango mecanicamente separada - CFMS) e em produto cárneo reestruturado elaborado com diferentes matérias-primas (carne bovina, suína, de frango e CFMS). As concentrações dos extratos naturais foram de 0,125, 0,25, 0,5 e 1,0%, m/m. Os extratos foram caracterizados quanto ao teor de compostos fenólicos, flavonóides totais, atividade antioxidante ORAC, DPPH e ABTS. A oxidação lipídica foi avaliada pela análise de substâncias reativas ao ácido tiobarbitúrico - TBARS. A matéria-prima cárnea foi avaliada crua em ambiente refrigerado (4 °C) nos dias 0, 2, 4, 6, 8 e 10 e o produto cárneo foi avaliado cozido refrigerado (4 °C) nos dias 0, 3 e 6 e cru congelado (-18 °C) nos dias 0, 30 e 60 de vida útil. Quando caracterizados, todos os extratos naturais apresentaram atividade antioxidante, com destaque para os extratos de semente de uva e chá verde. Na CFMS todos os extratos apresentaram potencial antioxidante, sendo que o extrato de romã foi o menos efetivo e assim não foi aplicado no produto cárneo. O extrato de chá verde foi o mais efetivo contra a oxidação nos hambúrgueres cozidos e crus. No entanto os extratos de semente de uva, alecrim e mate também aumentaram a vida útil dos hambúrgueres cozidos. Nos hambúrgueres congelados a vida útil foi aumentada pelos extratos de semente de uva e alecrim. Os extratos naturais apresentaram maior potencial antioxidante nos hambúrgueres quando comparados com o antioxidante sintético BHT. Os resultados obtidos sugerem que extratos comerciais derivados de plantas podem ser utilizados como antioxidantes naturais em produtos cárneos, no entanto, estudos sensoriais tornam-se necessários para viabilizar sua adição. Com relação à oxidação lipídica, é possível a utilização de extratos comerciais derivados de plantas em produtos cárneos, melhorando a sua qualidade nutricional / Abstract: Meat products are very susceptible to lipid oxidation, a major degradation reaction and primary cause of off-flavors, reduction in the nutritional value and shelf life, and formation of toxic compounds. Increased consumption of meat products has been associated with a high risk of developing cardiovascular disease, cancer, hypertension and obesity. Therefore, several studies have focused on the manufacture of healthier products, among which the products with less synthetic additives have stood out. In this context, the aim of this study was to evaluate the antioxidant activity of plant-derived commercial extracts on meat raw materials (mechanically separated poultry - MSP) and restructured meat product made with different raw materials (beef or pork or chicken or MSP). The natural extracts concentrations were 0.125, 0.25, 0.5, and 1.0% w / w. The extracts were characterized for phenolics content, total flavonoids, and antioxidant activity using ORAC, DPPH, and ABTS assays. Lipid oxidation was evaluated by measuring thiobarbituric acid reactive substances - TBARS. The chilled (4 °C) fresh raw material was evaluated at days 0, 2, 4, 6, 8, and 10, while the cooked product (4 °C) was evaluated at days 0, 3, and 6, and the fresh frozen product (-18 °C) was evaluated at days 0, 30 and 60 of storage. All natural extracts exhibited antioxidant activity, especially the grape seed and green tea extracts. In the MSP, all extracts presented antioxidant potential, and the pomegranate extract was less effective and therefore has not been used in the product formulation. The green tea extract was the most effective against oxidation in cooked and raw burgers. However, the grape seed, rosemary, and mate extracts also increased shelf life of the cooked burgers. With respect to the frozen hamburgers, the shelf life was also increased by grape seed and rosemary extracts. A higher antioxidant potential of the natural extracts was observed when compared to the synthetic antioxidant BHT. The results suggest that despite commercial plant-derived extracts can be used as natural antioxidants in meat products, sensory studies are necessary to enable their addition. With regard to lipid oxidation, it is possible to use commercial plant-derived extracts in meat products, improving nutritional quality / Mestrado / Tecnologia de Alimentos / Mestra em Tecnologia de Alimentos

O objetivo do presente estudo foi utilizar o extrato de jabuticaba microencapsulado como corante e avaliar o seu potencial antimicrobiano e antioxidante em produtos cárneos embutidos do tipo linguiça frescal e mortadela, em substituição ao corante tradicionalmente utilizado carmim de cochonilha. Uma primeira etapa consistiu na avaliação in vitro da capacidade antioxidante e antimicrobiana do extrato de jabuticaba aquoso e microencapsulado. O extrato de jabuticaba foi obtido a partir do resíduo do despolpamento da fruta, com posterior desidratação (microencapsulação) por spray dryer, utilizando maltodextrina como agente carreador. A caracterização foi efetuada por determinação do teor de antocianinas e identificação destas por cromatografia líquida de alta eficiência (CLAE) e espectrometria de massas (MS), determinação da sua capacidade antioxidante pelos métodos Folin-Ciocalteu, capacidade redutora do ferro no plasma (FRAP) e capacidade antioxidante pelo radical DPPH. As características físicas avaliadas no extrato aquoso foram o valor de pH e o teor de sólidos solúveis. O potencial antimicrobiano foi determinado pelo método da concentração inibitória mínima (CIM) sobre as bactérias Staphylococcus aureus, Escherichia coli e Salmonella Enteritidis. O extrato de jabuticaba microencapsulado (EJM) foi utilizado para a elaboração de linguiça frescal e mortadela em duas diferentes concentrações: 2 e 4% de EJM para a linguiça frescal e 2% para mortadela. A linguiça frescal (à base de carne suína) e a mortadela (à base de carne bovina e carne mecanicamente separada de frango) foram avaliadas quanto à estabilidade durante armazenamento refrigerado a 1±1 e 4±1°C, por 15 e 56 dias, respectivamente. Os produtos foram caracterizados quanto à composição centesimal e foram realizadas análises físico-químicas, microbiológicas e sensoriais. Os resultados encontrados para a linguiça frescal confirmaram que o uso de 2% e 4% de EJM contribuíram para reduzir a oxidação lipídica durante os 15 dias de armazenamento e nas análises microbiológicas o EJM contribuiu para reduzir a contagem de microrganismos por quatro dias quando comparado com a linguiça controle (sem adição de EJM). A análise sensorial comprovou que 2% de EJM não comprometeu a maioria dos atributos sensoriais avaliados, com exceção da coloração mais escura. Recomenda-se, portanto, a utilização de 2% de EJM na produção de linguiça frescal. Nas mortadelas, os resultados não diferiram quando se comparou os produtos com 2% de EJM e sem adição do extrato (controle), porém, a utilização de 2% de EJM pode ser considerada uma alternativa interessante devido as demandas atuais por novas fontes de baixo custo e a utilização de pigmentos naturais que possam ser benéficos à saúde. Com estes resultados, pode-se dizer que o aproveitamento de cascas de jabuticaba oriundos do processamento da fruta, na forma de extrato microencapsulado, pode representar uma boa alternativa como corante natural, trazendo uma nova concepção da utilização de produtos mais saudáveis em linguiça frescal e mortadela. / The objective of this study was to use jabuticaba extract microencapsulated as dye and evaluate its antimicrobial and antioxidant potential in fresh sausage and mortadella, replacing the traditionally used dye cochineal carmine. The first step was to evaluate in vitro antioxidant and antimicrobial properties of aqueous and microencapsulated jabuticaba extract. The extract was obtained from the the waste of fruit pulping, with subsequent dehydration (microencapsulation) by spray dryer using maltodextrin as carrier agent. The characterization was carried out by determining and identifying anthocyanins by high-performance liquid chromatography (CLAE) and mass spectrometry (MS), determining the antioxidant capacity by the Folin-Ciocalteu method, reducing capacity of iron in plasma (FRAP) and antioxidant activity by DPPH radical. Physical characteristics evaluated in the aqueous extract were pH value and soluble solids content. The antimicrobial potential was determined by the minimum inhibitory concentration (MIC) for the bacteria Staphylococcus aureus, Escherichia coli and Salmonella Enteritidis. Microencapsulated jabuticaba extract (MJE) was used for the preparation of fresh sausage and mortadella in two different concentrations: 2 and 4% EJM for fresh sausage and 2% for mortadella. The fresh sausage (pork) and mortadella (beef and mechanically separated meat chicken) were evaluated for stability during refrigerated storage at 1±1 and 4±1°C for 15 and 56 days, respectively. The products were characterized for centesimal composition and were carried out physical-chemical, microbiological and sensorial analysis. The results for fresh sausage confirmed that the use of 2% and 4% EJM contributed to reduce lipid oxidation during the 15 days of storage and MJE contributed to reduce the microorganisms counts for four days when compared to the control sausage. Sensory analysis proved that 2% MJE did not compromise the majority of sensory attributes evaluated, but the darker color. It is recommended, therefore, the use of 2% MJE for producing fresh sausages. Regarding mortadella, the results did not differ when compared 2% EJM and control, attesting that the 2% EJM can be considered an interesting alternative because of the current demands for new low-cost sources and using natural pigments, what can be beneficial to health. Considering the results, it can be state that the use of jabuticaba peel from fruit processing as microencapsulated extract can represent a good alternative as a natural dye, bringing a new conception of healthier products in fresh sausage and mortadella.