Aplicação de acerola (Malpighia emarginata D. C.) em pó em carne mecanicamente separada de frango: avaliação da ação conservante

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MetadadosDescriçãoIdioma
???dc.contributor.advisor???: dc.contributor.advisorDroval, Adriana Aparecida-
Autor(es): dc.contributor.authorSposito, Cinthia Mayara Dias-
Data de aceite: dc.date.accessioned2015-05-26T16:27:51Z-
Data de aceite: dc.date.accessioned2017-03-17T14:40:57Z-
Data de disponibilização: dc.date.available2015-05-26T16:27:51Z-
Data de disponibilização: dc.date.available2017-03-17T14:40:57Z-
Fonte completa do material: dc.identifierhttp://repositorio.roca.utfpr.edu.br/jspui/handle/1/3572-
???dc.identifier.citation???: dc.identifier.citationSPOSITO, Cinthia Mayara Dias. Aplicação de acerola (Malpighia emarginata D. C.) em pó em carne mecanicamente separada de frango: avaliação da ação conservante. 2014. 62 f. Trabalho de Conclusão de Curso (Graduação) – Universidade Tecnológica Federal do Paraná, Campo Mourão, 2014.pt_BR
Fonte: dc.identifier.urihttp://www.educapes.capes.gov.br/handlecapes/171190-
Resumo: dc.description.abstractThe mechanically separated meat (CMS) is a co-product obtained from the meat attached to bones that are as reminiscent of portioning. The high-fat, high water activity and pH near neutrality CMS may favor its oxidation and deterioration through the growth of contaminating microorganisms. Acerola is a source of vitamin C and carotenoids, biologically active phytochemicals such as anthocyanins and has a significant antioxidant capacity. The objective was to apply acerola powder, sodium nitrite and erythorbate sodium CMS chicken and evaluate the preservative action of these additives in relation to antioxidant activity, microbiological and physico-chemical stability over a period of 45 days at -18 ° C . A factorial experimental design Box-Behnken 33 was performed, and the dependent variables were responses pH, lightness (L *) and antioxidant activity. Was subjected to an analysis of life got the best treatment design (0.010% sodium nitrite, 0.375% of sodium erythorbate and 0.5% acerola powder) and a new treatment with the higher concentration of acerola (0.010% of sodium nitrite, 0.375% sodium erythorbate, and 3.0% acerola powder) in the time intervals zero, 15, 30 and 45 days at -18 º C. At the end of 45 days can be seen that the microbiological analyzes for both treatments were within the standards established by law. It was found that the brightness L * in both treatments (0.5% and 3.0% acerola powder) L values are gradually decreasing and at the end of 45 days * were 42.52 and 43.29, respectively. The values of green-red (a *) Color was an increase over 45 days for treatments, with final values of 26.98 (0.5%) and 28.32 (3.0%) showing a red color intense. The pH values were below 6.5 in both treatments (0.5% and 3.0%). For values of TBARDS no statistical variation between treatment and final values were 0.60 mg MDA / Kg for treatment with 0.5% MDA and 0.63 mg / kg to treatment with 3.0%. It was found that the acerola powder used in the CMS chicken had no significant effect on the responses of pH, light and lipid oxidation and preservative action for these responses may have been by the use of additives nitrite and sodium erythorbate. However, it is believed that acerola may have contributed to minimize microbial growth.pt_BR
Palavras-chave: dc.subjectAcerolapt_BR
Palavras-chave: dc.subjectFrutas desidratadaspt_BR
Palavras-chave: dc.subjectCarne - Conservaçãopt_BR
Palavras-chave: dc.subjectCarne de avept_BR
Palavras-chave: dc.subjectAntioxidantespt_BR
Palavras-chave: dc.subjectAlimentos - Aditivospt_BR
Palavras-chave: dc.subjectDried fruitpt_BR
Palavras-chave: dc.subjectMeatpt_BR
Palavras-chave: dc.subjectPoultry as foodpt_BR
Palavras-chave: dc.subjectAntioxidantspt_BR
Palavras-chave: dc.subjectFood additivespt_BR
Título: dc.titleAplicação de acerola (Malpighia emarginata D. C.) em pó em carne mecanicamente separada de frango: avaliação da ação conservantept_BR
Tipo de arquivo: dc.typeoutropt_BR
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