Please read the abstract in the 00front part of this document / Dissertation (MSc (Food Science))--University of Pretoria, 2007. / Food Science / unrestricted

Master of Science / Food Science Institute, Human Nutrition / Koushik Adhikari / Oxidative deterioration is a significant contributing factor to the limited shelf life of foods containing lipids. The lipids in meats and dairy products make them susceptible to oxidation, limiting the amount of time that such products can be stored before a change in the sensory properties is evident. The use of rosemary oleoresin in meat products and fried foods has been extensively researched and used in commercialized foods. Since dry cheese and dairy products also contain lipids that are highly susceptible to oxidation, the use of a natural rosemary oleoresin may be beneficial in increasing the shelf life and sensory acceptability of these products as well. The overall objective of this report was to review the uses of a natural antioxidant, rosemary oleoresin, to inhibit oxidation and sensory changes in dairy and meat products and determine which areas need further study.

L’objectif de cette étude est de caractériser des altérations de qualité de la viande du porc et de la dinde. Chez porc, la qualité de la viande est handicapée par une lésion de type de myopathie exsudative appelée PSE ou viandes déstructurées dans sa forme localisée. La transformation de ces viandes conduit à de faible rendements suite à une perte d’eau importante et un grave défaut de présentation du produit fini et donc à des pertes économiques importantes. Parmi les facteurs conditionnant l’apparition de la lésion, la génétique des animaux aux loci HAL et RN occupe un premier plan. Au second plan, l’environnement pre-mortem a une influence tout aussi importante et en particulier les conditions d’abattage. L’histologie comparative des muscles montre que la structure du réseau vasculaire et la typologie des fibres musculaires chez le porc des différents génotypes HAL et RN sont responsables de leur vulnérabilité. Chez la dinde, les expressions du problème PSE dans le muscle sont vraisemblablement similaires à celles observées chez le porc. Les caractéristiques de qualité de 3 souches de dinde (Hybride, Nicholas et BUT9) ont été étudiées : la chute du pH post mortem et la couleur de la viande évaluée dans le système L*a*b* nous confortent dans cette position / The objective of this study is to characterize the alteration of meat quality of the pork and the turkey. In pork, the quality of the meat is handicapped by a lesion exsudative myopathy called PSE (Pale Soft Exsudative) or localized destructured meats. The transformation of these meats leads to a reduced performance following an important water loss and a serious defect of presentation of the end product will cause massive losses in economy. Among the factors influencing the appearance of the lesion, HAL and RN genotypes occupy the first plan to limit these effects in pork. In the second plan, the pre-mortem environment has an all-important influence also and in particular the slaughter conditions. Comparative histology of muscles shows that the structure of the vascular network and the typology of muscle fibers of various genotypes HAL and RN in pork are responsible for their vulnerability. In turkey, the expressions of PSE muscle problem are probably similar to those observed in pork. Quality characteristics of 3 lines of turkey (Hybride, Nicholas and BUT9) were studied. The rate of pH fall post-mortem and the colour of the meat (which were evaluated in the L*a*b* system) have reinforced us in this position.

Submitted by Cássia Santos (cassia.bcufg@gmail.com) on 2014-08-26T13:42:44Z No. of bitstreams: 2 license_rdf: 23148 bytes, checksum: 9da0b6dfac957114c6a7714714b86306 (MD5) Dissertacao Agna Miranda Castro.pdf: 723885 bytes, checksum: 7fb4bb6ea94888ba4e3c34d11346c85f (MD5) / Made available in DSpace on 2014-08-26T13:42:44Z (GMT). No. of bitstreams: 2 license_rdf: 23148 bytes, checksum: 9da0b6dfac957114c6a7714714b86306 (MD5) Dissertacao Agna Miranda Castro.pdf: 723885 bytes, checksum: 7fb4bb6ea94888ba4e3c34d11346c85f (MD5) Previous issue date: 2012-03-29 / The Campylobacteriosis is a zoonosis of worldwide distribution, being Campylobacter jejuni the principal agent etiologic of gastroenteritis cases in humans. The presente study was check for the presence of Campylobacter spp. in carcasses and giblets of poultry, evisceration and depenadeira of three agribusiness located in Goiás State, subject to state inspection service (SIE). 160 samples were analysed from broiler slaughterhouses (A, B, and C), between the months of March and June 2011.Used the technique of conventional bacterial isolation. The positivity was found in 12.5% C. lari e C. jejuni) for liver, 12.5%(C. jejuni) for heart and 4.17% (C. lari) for gizzards. In analyses of the evisceration,broiler carcasses and depenadeira not detectedany samples positive. Through this study noted high exposure to the pathogen, since among the 160 samples analysed 7 (4.37%) contained the bacteria, giblets of poultry larger related edible risk exposure of the consumer population of this class of food. / A campilobacteriose é uma zoonose de distribuição mundial, sendo Campylobacter jejuni o principal agente etiológico de gastroenterites em humanos nos últimos anos.Objetivou-se com este estudo verificar a presença de Campylobacter spp. em carcaças e miúdos de frango, calha de evisceração e depenadeira de três agroindústrias localizadas no estado de Goiás. Foram analisadas 160 amostras provenientes de abatedouros de frangos (A, B e C), entre os meses de março e junho de 2011. Utilizou-se a técnica de isolamento convencional bacteriano. A positividade encontrada foi de 12,5% para fígado (C. jejuni e C. lari) , 12,5% para moela (C. lari) e 4,17%(C. jejuni) para coração. Nas análises de calha de evisceração, depenadeira e carcaças de frango não detectou-se nenhuma amostra positiva. Por meio deste estudo verificou-se exposição ao patógeno, uma vez que dentre as 160 amostras analisadas 7 (4,37%) continham a bactéria, sendo os miúdos de frango associados à maior exposição ao risco da população consumidora desta classe de alimentos.

Shelf life of meat and meat products depends on the quality of meat and packaging stability. Meat color change, lipid oxidation, pH, and microbial contamination are the main causes that affect the nutritional, sensory, and physical characteristics by forming toxic compounds, off flavors, off odors, and undesirable color. The first objective of this study was to examine the effect of newly developed CO2 generating absorbent pads on beef, tuna and chicken meats. The second objective was to compare the effect of Type I (radical quenching) antioxidants eugenol and rosmarinic acid (RA) to that of Type II (metal chelating) antioxidants milk mineral (MM), phytate, and sodium tri-polyphosphate (STPP) in raw ground chicken patties. In the first study samples of beef semitendinosus muscle, boneless and skinless chicken breast, and yellowfin tuna loins were chosen and packaged with four different pad types. Red meats and chicken exhibited trends as would normally be expected during storage. Specifically, color became less appealing (beef and tuna color changed from red to brown, and chicken changed from yellow–pink to grey); pH increased, microbial counts increased, and lipid oxidation (rancidity) increased. Lightness (L*) values for chicken were within 46 – 54, for tuna L* value range was 21-26. Redness/greenness (a*) is an indicator of freshness in red meats, and for beef steaks an average value of 12.32 was noted on day 8, indicative of fresh red color. Recorded average lipid oxidation (TBA values in mg/kg of meat) for chicken (< 0.19 mg/kg) and tuna were low (< 0.16 mg/kg) and for beef (1.06 mg/kg). Even though there was a significant effect of storage time (P < 0.05) as expected, no significant (P >0.05) differences were observed between the four tested pad types over the 8-day testing period. In study 2, (Chapter 4) a significant antioxidant effect (P < 0.05) was observed in L* values of ground chicken color between treatments. Milk mineral effectively preserved fresh color and slowed lipid oxidation in chicken patties by day 10. Inverse correlations (P < 0.001) were observed between pH (increasing), and lightness, redness values (decreasing) from day 1 through 10. Increased pH levels from slightly acidic to basic or physiological pH resulted in high numbers for total aerobic plate-counts. There was a significant antioxidant effect on lipid oxidation values by day 10; eugenol and MM were more effective (P < 0.05) than STPP in controlling lipid oxidation measured as thiobarbituric acid reactive substances (0.198 mg/kg, 0.198 mg/kg, and 0.268 mg/kg, respectively). In conclusion, CO2 generating absorbent pads did not have a positive effect on meat quality, while the antioxidant milk mineral efficiently maintained color, and pH, and controlled lipid oxidation and limited the growth of aerobic bacteria when compared to other antioxidants.

Listeriosis has the highest fatality and hospitalization rate among foodborne illnesses. Listeria monocytogenes causes listeriosis and is a difficult bacterium for ready-to-eat food processors to eliminate because of its ability to grow in the absence of oxygen and under refrigeration. Recently, milk and its proteins have gained recognition as the largest source of biologically active peptides, and, it stands reason that several antimicrobial peptides (AMP) can be released from casein as it is the most abundant milk protein. AMPs are commonly obtained by cutting the whole protein into peptide fragments using enzymes or by acidification. The objective of this study was to predict potential AMPs through computer aided tools, improve hydrolysate preparation, and determine trypsin and pepsin-casein hydrolysate antimicrobial activity in growth media and on frankfurters against two strains of Listeria monocytogenes (Scott A and 310) and Escherichia coli O157:H7 (Salami strain). The prediction study procedure was to identify the most common variants of primary peptide sequences. The sequences were analyzed for greatest possible enzyme cuts on the protein, peptide masses, isoelectric point, net charge and percent hydrophilic residues using online proteomics programs. The fragments were explored for AMP commonalities: fragment length of 3 to 50 amino acids, positive (cationic) net charge, and hydrophilic residues between 25 and 50%. This technique identified 16 potential AMPs which proved that it is possible to screen for AMPs. The method used to determine the trypsin-casein hydrolysate (TCH) and pepsin-casein hydrolysate (PCH) antimicrobial activity was to hydrolyze sodium caseinate with pepsin or trypsin. L. monocytogenes (strains Scott A and 310) were incubated in 0, 10, 20, and 40% PCH and 0 and 50% TCH concentrations over a 24 hour period. PCH suppressed growth of L. monocytogenes Scott A by 1.76 log CFU/mL and reduced initial populations of L. monocytogenes 310 and E. coli O157:H7 by 0.52 and 0.62 log CFU/ml, respectively. TCH had little or no effect on growth suppression of any of the three test organisms. The frankfurter study was conducted by spot inoculating frankfurters with L. monocytogenes Scott A and then dipping frankfurters into one of five treatments (deionized water, pH 2.7 buffer, pH 5.1 buffer, pH 2.7 PCH, and pH 5.1 PCH) for 30 seconds; inoculated frankfurters that were not dipped served as controls. Frankfurters were incubated at 32°C for seven days. The results showed that there was no significant difference (p>0.05) in antimicrobial effectiveness among the treatments and control. This study demonstrated that enzymatically derived casein hydrolysates somewhat inhibit growth of L. monocytogenes and E. coli O157:H7 in culture media, but were ineffective when applied to frankfurters. Casein hydrolysate solutions can be easily made in a processing facility for application in fluid systems such as an antimicrobial spray on beef carcasses and in milk, juice, sports drinks, soda, soups, and yogurt. It also could be used in solid systems such as frankfurters, cheese, ground beef, and processed or RTE foods.

Darbo tikslas: ištirti ir įvertinti riebalų rūgščių sudėtį skirtingų rūšių termiškai apdorotuose Lietuvos rinkoje parduodamuose mėsos gaminiuose, palyginti su termiškai neapdorotais. Darbo uždaviniai: 1. Nustatyti ir įvertinti riebalų rūgščių sudėtį Lietuvos rinkoje parduodamuose termiškai apdorotuose mėsos gaminiuose; 2. Nustatyti ir įvertinti riebalų rūgščių sudėtį Lietuvos rinkoje parduodamuose termiškai neapdorotuose mėsos gaminiuose ir palyginti su rezultatais, ištyrus termiškai apdorotus mėsos gaminius. 3. Įvertinti omega 6 omega 3 riebalų rūgščių santykius visuose tirtuose gaminiuose ir nustatyti 3 gaminių, pasižyminčių didžiausiu ir 3 gaminių – mažiausiu santykiu aterogeniškumo, trombogeniškumo indeksus. 4. Atlikti gautų duomenų statistinę analizę, apibendrinti tyrimų rezultatus, pateikti išvadas. Tyrimo metodika: riebalų rūgščių kiekis buvo nustatytas dujų chromatografijos metodu, naudojant liepsnos jonizacijos detektorių. Riebalų rūgščių analizei tiriamieji mėginiai buvo paruošti pagal LST EN ISO 12966-2:2011. Riebalų rūgštys buvo sumetilintos bevandeniu KOH metanolio tirpalu. Riebalų rūgščių metilesterių chromatografinė analizė atlikta dujų chromatografu Shimadzu GC - 2010, naudojant BPX – 70, 120 m kolonėlę pagal LST EN ISO 15304:2003/AC:2005 metodiką. Riebalų rūgščių identifikavimui naudotas riebalų rūgščių rinkinys “Supelco 37 Component FAME Mix”, tetradekadieno (C14:2) ir heksadekadieno (C16:2) RR buvo identifikuotos interpoliacijos būdu. Tyrimo išvados: ... [toliau žr. visą tekstą] / Aim of master thesis: to investigate and evaluate the fatty acid composition of different types of heat-treated meat products in Lithuania. Objectives are: 1. To identify and evaluate the fatty acid composition of the Lithuanian market sold heat-treated meat products; 2. To identify and evaluate the fatty acid composition of the Lithuanian market sold heat-treated meat products and compare with the results of the examination of the heat-treated meat products. 3. To rate omega 6 omega and 3 fatty acid ratio in all three products and to set 3 products that have the highest levels and the lowest ratio of atherogenic, thrombogenicity indices. 4. To perform statistical analysis of the data obtained, summarize results and also present the findings. Methods: Fatty acids samples for the analysis were prepared according to the standard LST EN ISO 12966-2:2011 Fatty acids were methylated using ahydrous KOH methanol solution. Chromatographic analysis of fatty acids methyl esters was performed using gas chromatograph Shimadzu GC – 2010, using BPX – 70, 120 m column following the methodology established in LST EN ISO 15304:2003/AC: 2005. For identification of fatty acids, Supelco 37 Component FAME Mix was used; the fatty acids tetradecen (C14:2) and hexadecen (C16:2) were identified by means of interpolation. Study findings: 1. To estimated fatty acid composition in heat-treated meat products that are sold in Lithuanian market, the lowest amount of saturated RR distinguished... [to full text]

Made available in DSpace on 2016-06-02T19:52:00Z (GMT). No. of bitstreams: 1 5234.pdf: 2120689 bytes, checksum: 53ff74d4789cdec8e6f7522aa06d6def (MD5) Previous issue date: 2013-02-27 / Universidade Federal de Minas Gerais / The meat production chain is a major agro-industrial chains in Brazil and also in the world. Its survival is fundamentally based on its ability to generate and sustain competitive advantage, resulting in value to the final consumer. The per capita consumption of meat (beef, pork and chicken) is growing up in Brazil, and data show that in last twenty years there has been growth of 81%, achieving 80 kilos per capita in 2007. The studies that seek to understand consumer behavior can be translated into strategies and tactics that increase the competitiveness of the entire production chain, since through the purchase the customer transmits information about quality attributes he desires and its acceptability. This study investigated the behavior of the ultimate consumer of beef, pork and chicken in the city of São Paulo, in order to obtain information that support marketing strategies for companies in the sector. From a review of literature about food consumption behavior, focused on meat consumption, the lifting of national research on the topic, as well as a characterization of the productive chains of the three meats in question, were listed the main variables affecting the consumption of meat products. With this basis, a survey was conducted with 400 individuals in São Paulo, during the months of September, October and November 2012. The sample, stratified and probabilistic, was treated with univariate and multivariate analysis (factor and cluster), which allowed the grouping of similar variables and the investigation of dependence between them. It was observed that the bovine meat is preferred by the consumers, followed by the chicken and pork. For beef and pork, there was no relationship between frequency of consumption and income, which confirms the growing influence of nonprice factors on consumption at the expense of economic variables. The chicken meat was the best rated in the category impact on health, and its nutritional composition is best known by consumers. The principal place of purchase of the three meats consists at the supermarket, followed by the butcher. Five clusters of consumers were characterized with different consumption profiles, the economic, the conventional, the demanding, the moderate and the enlightened, performing at different frequencies for each meat in question. The study contributed as an overview of consumer behavior meat in São Paulo, where can be characterized different consumption profiles for each meat in question. Knowing these profiles becomes important once the consumer is the maintainer agent and the driver of financial trends of the entire production chain. / A cadeia de produção de carnes consiste numa das principais cadeias agroindustriais do Brasil e do mundo. Sua sobrevivência é fundamentalmente baseada em sua capacidade de gerar e sustentar vantagens competitivas, resultando em valor ao consumidor final. O consumo per capita de carnes (bovina, suína e de frango) se mostra crescente no Brasil, e dados mostram que, em vinte anos, houve aumento de 81%, chegando a 80,5 quilos per capita em 2007. A realização de estudos que busquem compreender o comportamento do consumidor pode se traduzir em estratégias e táticas que aumentem a competitividade de toda a cadeia produtiva, uma vez que através da compra, o cliente transmite informações sobre atributos de qualidade que deseja e sua aceitabilidade frente a eles. Este trabalho objetivou estudar o comportamento do consumidor final das carnes bovina, suína e de frango do município de São Paulo, a fim de obter informações que subsidiem estratégias mercadológicas para as empresas do setor. A partir de uma revisão de literatura sobre o comportamento do consumidor de alimentos, focada no consumo de carnes, do levantamento de pesquisas nacionais sobre o tema, bem como uma caracterização das cadeias produtivas das três carnes em questão, foram elencadas as principais variáveis influentes no consumo de produtos cárneos. Baseando-se nessas variáveis, foi realizado um survey com 400 indivíduos no município de São Paulo, durante os meses de setembro, outubro e novembro de 2012. A amostra, estratificada e de caráter probabilístico, foi tratada com Análises Uni e Multivariadas (fatorial e de cluster), as quais permitiram o agrupamento de variáveis similares e a investigação da dependência entre elas. Observou-se que a carne preferida pelos paulistanos é a bovina, seguida pela de frango e pela suína. Para as carnes bovina e suína, não foi estabelecida uma relação entre frequência de consumo e renda, o que confirma o crescimento da influência dos fatores extra-preço no consumo, em detrimento das variáveis econômicas. A carne de frango foi a melhor avaliada no quesito impacto sobre à saúde, e sua composição nutricional é melhor conhecida pelos consumidores. O principal local de compra das três carnes consiste no supermercado, seguido pelo açougue. Os consumidores foram segmentados em cinco clusters com perfis de consumo particulares, os econômicos, os convencionais, os exigentes, os moderados e os esclarecidos, apresentando-se em diferentes frequências para cada carne em questão. O estudo contribuiu com uma visão geral sobre o comportamento do consumidor de carnes do município de São Paulo, onde podem ser caracterizados diferentes perfis de consumo para cada carne em questão. Conhecer esses perfis se faz importante uma vez que o consumidor final consiste no mantenedor financeiro e agente direcionador de tendências de toda a cadeia produtiva.

Orientador : Nelson Jose Beraquet / Tese (doutorado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos / Made available in DSpace on 2018-08-03T23:17:52Z (GMT). No. of bitstreams: 1 DellaTorre_JussaraCarvalhodeMoura_D.pdf: 1543443 bytes, checksum: df3f767140c2fe58fd7545426b8ab5a9 (MD5) Previous issue date: 2004 / Resumo: Salsichas, lingüiças e hambúrgueres são produtos cárneos cominuídos susceptíveis à fraude pelo uso de extensores protéicos dos tipos colágeno e soja, utilizados pelos benefícios tecnológicos e de redução de custos de processo, sendo, contudo considerados limitantes pelos teores em aminoácidos essenciais e efeitos adversos que produzem nas características sensoriais. O efetivo controle dos teores adicionados não se realiza na rotina dos órgãos de vigilância do Brasil, pela falta de metodologia analítica validada para a quantificação das proteínas de soja e por não haver limites legislativos máximos de colágeno, junto aos parâmetros físico-químicos regulatórios. Visando apresentar subsídios para o estabelecimento de teores máximos e o efetivo controle da presença de proteínas de soja e colágeno, o presente projeto objetivou: a) validar intralaboratorialmente as metodologias oficiais da AOAC na quantificação de hidroxiprolina (colágeno) e proteínas de soja em produtos cárneos; b) avaliar a composição e influência tecnológica destes extensores em salsichão Lionês; e c) apresentar resultados sensoriais e físico-químicos de produtos comerciais tipo salsicha, lingüiça e carne bovina moída, obtidos na rotina de análise do Instituto Adolfo Lutz. Os processamentos da massa tipo emulsão, salsichão Lionês e conserva enlatada seguiram formulações e processos comerciais. Os teores de carne bovina, toucinho e gelo foram balanceados na formulação de modo a manter a relação umidade: proteína em 4,7 e teor de gordura em 20%, em substituição às proteínas de soja texturizada (PTS, Maxten E- 100), concentrada texturizada (PCS, Proteimax TR-120) e isolada (PIS, Supro 500E), adicionadas na concentração de 0% a 6%, ou do tecido conjuntivo de couro suíno cozido ou do tecido conjuntivo cru, que recobrem os cortes cárneos de bovino, obtidos através do equipamento esfolador Skyner, na concentração de 0% a 15%. Os parâmetros de cor L* (luminosidade), a* (vermelho) e b* (amarelo) foram avaliados em espectrofotômetro (Minolta) e a firmeza por compressão em texturômetro (TAXT2i/25). Os procedimentos das Normas Analíticas do Instituto Adolfo Lutz foram seguidos nas determinações de composição centesimal e pH. A estabilidade da emulsão foi avaliada pela porcentagem de gelatina e gordura separadas em conservas cárneas esterilizadas. Nove julgadores treinados avaliaram os atributos sensoriais utilizando escala linear não-estruturada de 10 cm, segundo delineamento experimental de blocos completos casualizados, com repetição. Procedeu-se teste de aceitação em laboratório utilizando escala hedônica. Os resultados foram tratados pela ANOVA e teste de médias de Tukey (p=0,05). A validação intralaboratorial do método de análise do aminoácido hidroxiprolina, em conservas cárneas de controle interlaboratorial FAPAS/MAFF/UK, revelou sensibilidade (limite de quantificação 0,0075g/100g), precisão (CV inferiores a 4%), exatidão (recuperação 90% ¿ 95%) e simplicidade na operação. O imunoensaio ELISA oficial AOAC na quantificação de proteínas de soja em massa tipo emulsão crua, salsichão Lionês pasteurizado, e conserva esterilizada, adicionados de PTS, PCS e PIS, totalizando 39 tratamentos, revelou especificidade, precisão intra-ensaio (CV inferiores a 6%), linearidade da curva de calibração (r=0,980), sensibilidade (limite de quantificação de proteína de soja 0,14g/100g na amostra), contudo baixa exatidão, sendo necessária a padronização do método, uma vez que os ensaios comparativos utilizando o kit ensaio ELISA-TEK permitiram uma extração aquosa rápida das amostras cárneas e resultados com maior exatidão. O uso de 0% a 6% de produtos de soja, em salsichão Lionês, demonstrou a influência da PTS na intensificação da cor vermelha, sem alteração da firmeza e sabor, com redução dos teores de umidade e proteína, ligeiro acréscimo do teor de cinzas e pH, estabilizando a emulsão. O uso de PCS reduziu a umidade e a intensidade da cor vermelha, não alterou a firmeza e sabor, aumentou o pH e estabilizou a emulsão. A presença de PIS resultou em salsichão com tonalidade vermelha, firmeza e sabor característico reduzidos, com menor porcentagem de umidade e maior pH, sem, contudo, proporcionar melhora na estabilidade da emulsão. A utilização de 0% a 15% de couro suíno ou tecido conjuntivo bovino em salsichão Lionês revelou aumento da firmeza e quantidade de tecido residual na boca, acréscimos ineares dos teores de colágeno (r=0,99 e 0,97, respectivamente) e menor estabilidade da emulsão. Os atributos de sabor e cor característicos foram reduzidos pela adição de couro suíno, resultando em menor aceitabilidade. As salsichas comerciais revelaram valores de colágeno 1,7% e as lingüiças 1,8%, correspondentes às medianas, de um total de 103 amostras avaliadas. A análise de rotina de carne bovina moída comercial revelou alterações na aparência pela elevada proporção de tecido conjuntivo, apresentando valores de colágeno correspondentes às medianas 123% maiores quando comparado à carne moída comercializada no varejo. A adição de fibras de tecido conjuntivo de bovino em carne moída fresca apontou aumento linear de colágeno (r=0,986) e gordura, e redução dos valores de umidade, cinzas, pH e cor vermelha, conferindo ao produto menor aceitação. O hambúrguer formulado apresentou-se mais firme, necessitando maior número de mastigações e sabor característico menos intenso / Abstract: Comminuted meat products, such as frankfurters, fresh ground sausages and hamburgers are exposed to fraud by the abusive use of protein extensors of the types collagen and soy proteins, used in meat products because of their technological benefits, with reduced processing costs, although they are considered limiting, with regard to essential amino-acids, and producing adverse effects in sensory characteristics. The effective control of addition levels is not properly controlled by the Sanitary Surveillance bodies in Brazil, due to the lack of a validated quantitative analytical methodology for soy proteins and because there are no legal limits to collagen inclusion in meat products. As a contribution to the establishment of maximum contents and effective control of soy proteins and collagen, this project sought: a) to validate intra-laboratorially the official AOAC methodologies in the quantification of hydroxyproline (collagen) and soy proteins in meat products; b) to evaluate proximate composition and technological influence of extensors addiction to Lyoner sausage, and c) to present both sensorial and physicochemical Adolfo Lutz Institute analytical routine results of commercial products like frankfurters, fresh ground sausages and minced beef meat. The formulation and processes were those commercially used for meat emulsion batter, Lyoner sausage and canned emulsion. Beef meat, pork backfat and ice quantities were balanced in order to keep constant the 4.7 humidity : protein ratio as well as the 20% lipid level, replaced with either texturized soy proteins (TSP, Maxten E-100), texturized concentrated (CSP, Proteimax TR-120) and isolated (ISP, Supro 500E) in concentration of 0 to 6% or connective tissue from cooked pork rind or fresh beef connective tissue recovered from cuts obtained by use of Skyner machine, in the range 0 to 15%. The color parameters L* (luminosity), a* (red) and b* (yellow) were measured using a spectrophotometer (Minolta) and compression hardness was measured using a Texture Analyser (TAXT2i/25). The proximate composition and pH were carried out according to Adolfo Lutz Institute¿s Analytical Norms. Emulsion stability was reported as percent fat and gelatin released from sterilized canned emulsion. A trained 9-member panel evaluated the sensory attributes using an unstructured 10 cm line scale, following the randomized complete block design, with replicate judgments. Laboratorial consumer acceptance test was carried out using hedonic scale. The results were analyzed by ANOVA and Tukey test (p=0.05). The intra-laboratorially validation of aminoacid hydroxyproline analysis methodology, using FAPAS/MAFF/UK inter-laboratorial control canned meat conserve revealed sensibility (quantification limit 0.0075g/100g), precision (CV below 4%), accuracy (recovery rates 90-95%) and operation simplicity. The ELISA immunoassay for soy protein quantification using raw batter emulsion, pasteurized Lyoner sausage and sterilized canned meat added with TSP, CSP and ISP, totalizing 39 treatments, revealed specificity, intra assay precision (CV bellow 6%), calibration curve linearity (r=0.980), sensibility (quantification limit of 0.14g/100g for soy protein in sample), however low accuracy, making necessary the standardization of the method, since the comparatives assays using kit ELISA-TEK allowed rapid aqueous extraction of meat samples into a liquid form suitable for the assay, with higher accuracy results. The utilization of 0 to 6% soy proteins in Lyoner sausage revealed the influence of TSP on red color improvement, with no influence on final product firmness and flavor. Moisture and protein decreased, with slight increase on ash and pH, improving emulsion stability. The use of CSP reduced moisture and red color intensity, without changes in firmness and flavor, increased pH and stabilized emulsion. The presence of ISP resulted product¿s decreased red color intensity, firmness and characteristic flavor, with lower moisture level and higher pH, without improvement in the emulsion stability. The utilization of 0 to 15% pork rind and beef connective tissue to Lyoner sausage resulted an increase on toughness and residual connective tissue remaining at the end of mastication, as well as linear increases on collagen levels (r=0.97 and 0.99, respectively) and decrease on emulsion stability. The characteristic flavor and color attributes were decreased by the pork rind replacement, resulting in lower consumer¿s acceptability. The commercial frankfurter-type sausages revealed collagen median value of 1.7% and commercial fresh ground sausages 1.8%, from total 103 samples analyzed. The routine analysis of beef minced meat revealed appearance alterations due to connective tissue at high amounts, presenting collagen median values 123% higher compared with beef minced meat bought in meat stores. Beef connective tissue fibers addition in fresh minced beef meat revealed linear increase in collagen (r=0.986) and fat, and decrease in moisture, ash, pH and red color values, causing lower product acceptance. The formulated hamburger revealed itself firmer, demanding a greater number of mastications and presenting a less intense characteristic flavor / Doutorado / Doutor em Tecnologia de Alimentos

Mechanically deboned rainbow trout (Oncorhynchus mykiss) was analyzed and then used in texture studies. The meat contained a moderately low amount of fat (10% ± 2%, x ± SD). Pre-deboned meat had more calcium than deboned meat (PIF/=0.37). A combined response model predicted formulations for fish sausage that would closely duplicate the texture of commercially available processed meats. A thermal model was developed that helped verify the thermal properties of rainbow trout. Thermal conductivity was measured (k == 0.48 W/m·K) and specific heat was calculated (Cp= 3200 J/kg·K).