Desenvolvimento de um marinado a base de carne de poedeiras de descarte

Abstract

The production of broilers in Brazil currently holds the first place in the category and third place in export production, these facts demonstrate that such poultry sector's contribution to the socioeconomic development of the country. The production of broilers and egg production of consumption, have as a byproduct matrices, which have no value and are literally discarded by industry. The use of marinated meats to promote gains in sensory characteristics has been developed over time and is subject to constant research for developing new and better products, due to changes in consumption characteristics. Given the above, we developed a marinated meat from laying hens disposal. Design used a mixture Simplex- Centroid, with the addition of at maximum 2% of each ingredient. The independent variables were carragen, phosphate and ibrateína, generating 7 tests with 1 repetition at the midpoint. We used 32 samples breasts laying discard approximately 96 weeks of life. The samples were subjected to chest cooled Tumbling marination process with addition 20% of brine. The parameters evaluated are: pH, yield and drip loss (PG), for estimating the Water Holding Capacity (CRA) of the final product after cold marinated (12hs/4°C) and frozen (15days/-18ºC). They were analyzed for microbiological fecal coliforms (45°C). Treatments marinated in brine in the order of 0.66 % carragen, 0.66 % phosphate and 0.67 % of ibrateína (P8), and 2% of ibrateína (P3), showed the best values of pH in the 5.82 and 5.72, but the treatments with 1% carragen and 1% ibrateína (P5) and 1% phosphate and 1% ibrateína (P6) had better performance compared to the amount of brine absorbed during tumbling with the value of 19.17% each. In the analysis of the PG product after marinating, the lowest values obtained were 2.39% (P3) and 2.64% (P8), while in the analysis of the frozen product, the lowest values were 2,70% (P3) and 3,63% (P6). Microbiological analyzes made from the treatments (P3), (P5) and (P8) are all the values as established by legislation (<1x104). There was no interaction between the statistical models for the analysis of income and drip loss product after marinating, but the models were significant for the analysis of pH and PG the frozen product. It is concluded that the use of marination of meat of a disposal layers contributed to best CRA, thereby increasing commercial acceptance thereof, adding more value to the meat of the birds at the end of the laying cycle.