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000633863_20191231.pdf: 202003 bytes, checksum: a1292088f71d2487a0a75c1030cfa857 (MD5) / Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES) / As degradações químicas e microbiológicas constituem os principais fatores de deterioração dos alimentos, sendo a oxidação um dos mais importantes processos de degradação por gerar sabores e odores desagradáveis. Como forma de prevenir ou retardar a oxidação, são adicionados ao alimento substâncias antioxidantes, e os condimentos têm demonstrado poder antioxidante, oferecendo uma alternativa ao uso de antioxidantes sintéticos. O objetivo deste trabalho foi elaborar hambúrgueres com carne mecanicamente separada (CMS) de tilápia-do-Nilo com adição de orégano e alecrim, e a avaliação da eficiência destas especiarias como antioxidantes. Foram elaboradas formulações contendo 0,10; 0,15 e 0,20% de orégano ou alecrim e um produto sem antioxidante. A composição centesimal, avaliação microbiológica e análise sensorial foram realizadas no início e final do armazenamento e, periodicamente foram determinados TBARS, BNVT, pH, cor instrumental e contagem de microrganismos psicrotróficos. Os resultados mostraram que o uso de orégano preveniu mais eficientemente a oxidação dos lipídeos durante 120 dias de armazenamento a -18 ºC, avaliado pelos menores valores de TBARS. Entre as porcentagens de orégano utilizadas a 0,20% impediu a oxidação desde o início (0,23 mg MDA.kg-1), e manteve por mais tempo a estabilidade da cor (a*) dos hambúrgueres. Houve interferência nos valores de pH, com menores medidas iniciais com o uso do orégano (6,15 a 6,08), e BNVT não foram alteradas com os condimentos. Não foi detectada presença de Salmonella e os resultados para estafilococos coagulase positiva ficaram dentro dos padrões legais. O orégano 0,20% e alecrim 0,20% nas formulações dos hambúrgueres apresentaram a menor contagem de psicrotróficos aos 120 dias. Pelas análises sensoriais as formulações com orégano foram... / Chemistry and microbiological degradations are the main causes of food deterioration, and oxidation is one of the most important process of degradation because it can generate unpleasant flavor. As a way to prevent or retard oxidation, antioxidant substances are added in the food. The condiments have demonstrated antioxidant activity and offer an alternative in order to replace synthetic antioxidants. The aim of this study is to evaluate the efficiency of oregano and rosemary as natural antioxidants used in tilapia fishburger made with CMS (minced fish) and stored frozen for 120 days. It was elaborated formulations of fishburgers containing 0.10%, 0.15% and 0.20% of oregano or rosemary and one without antioxidant. Protein, fat, moisture and ashes determination, microbiological analysis and sensory evaluations were conducted in the beginning and the end of storage period. TBARS, BNVT, pH, instrumental color and psychrotrophic microorganism count were determined periodically. Oregano was found to be more effective in preventing lipid oxidation during 120 days under freezing (-18 oC), evaluated by TBARS values, and oxidative stability was observed for the formulation with 0.20% of oregano. The antioxidants interfered in pH values, oregano formulations showed the lowest values, and did not cause changes in BNVT. The lower values of TBARS in formulations containing oregano showed that this substance did prevent oxidation more efficiently than rosemary during 120 days of storage under -18 ºC. In relation to the formulations with oregano, the one with 0.20% of oregano had the most oxidation inhibition since the beginning of storage time (0.23 mg MDA.kg-1), and maintained the color (a*) stability for longer duration. There was interference in the pH, the hamburgers made with oregano had the lowest initial values (6.15 a 6.08) and BNVT was unaltered with the condiments... (Complete abstract click electronic access below)
| Identifer | oai:union.ndltd.org:IBICT/oai:repositorio.unesp.br:11449/88630 |
| Date | 03 December 2010 |
| Creators | Rossato, Ana Stela [UNESP] |
| Contributors | Universidade Estadual Paulista (UNESP), Carvalho, Maria Regina Barbieri de [UNESP] |
| Publisher | Universidade Estadual Paulista (UNESP) |
| Source Sets | IBICT Brazilian ETDs |
| Language | Portuguese |
| Detected Language | English |
| Type | info:eu-repo/semantics/publishedVersion, info:eu-repo/semantics/masterThesis |
| Format | 89 f. |
| Source | Aleph, reponame:Repositório Institucional da UNESP, instname:Universidade Estadual Paulista, instacron:UNESP |
| Rights | info:eu-repo/semantics/openAccess |
| Relation | -1, -1 |
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