Aplicação da defumação e comparação do desempenho entre antioxidante de origem natural e comercial em costelas de pacu (Piaractus mesopotamicus)

• Ano de defesa: 2017
• Autor(a) principal: Cassol, Luzilene Aparecida
• Tipo de documento: Tese
• Tipo de acesso: Acesso aberto
• Idioma: por
• Instituição de defesa: Universidade Federal de Mato Grosso; Brasil; Faculdade de Agronomia e Zootecnia (FAAZ); UFMT CUC - Cuiabá; Programa de Pós-Graduação em Ciência Animal
• Palavras-chave em Português: Processamento; Oxidação; Peixe nativo; CNPQ::CIENCIAS AGRARIAS::MEDICINA VETERINARIA; Processing; Oxidation
• Link de acesso: http://ri.ufmt.br/handle/1/5542

The consumption of fish is growing in Brazil. However, the lack of diversification in the supply of products in the form of processed cuts, for example, is a restrictive factor to consumption. In addition, the fact that industrialized products carry chemical additives, among them antioxidants, ultimately disfigures the image of fish as a healthy protein of high quality. Thus, the project in question aims not only to produce a natural antioxidant, but its application and comparison with a commercial antioxidant, added to a cut (rib) of pacu (Piaractus mesopotamicus). For this, first, the flour was produced from the jatobá pulp and its phenolic content and antioxidant potential were tested. The experiment was carried out with a total of 90 days of incubation (0, 1,5, 3, 6, 9, 12 and 15 days) 0, 4.5, and 6.0%), following a completely randomized design (DIC) in a factorial scheme. With the most indicated concentration, the second phase of the experiment was carried out in 360 pacu ribs, according to a completely randomized design (DIC), in a factorial scheme, in which the factors were constituted by 6 storage times (0, 3, 6, 9, 12 and 15 days) and 2 types of antioxidant, Natural (jatobá flour) and Comercial (BHT-hydroxytoluene butylated), besides the control group (without antioxidant). Microbiological, physical-chemical and sensorial analyzes were used to collect the experimental data. The results treated statistically demonstrated that the jatobá flour was effective as an antioxidant, in the concentration of 4.5%, to guarantee shelf life of 5 days in refrigerated storage, while the BHT, used in the concentration of 100mg / g (10 %), Allowed the product to shelf life of 10 days under the same conditions of elaboration and storage. The product without antioxidant addition had shelf life of 1 day, also under the same conditions.