Valorização do subproduto "pés de frango": potencial tecnológico para sua utilização na indústria cárnea

• Ano de defesa: 2017
• Autor(a) principal: Araújo, Íris Braz da Silva
• Tipo de documento: Tese
• Tipo de acesso: Acesso aberto
• Idioma: por
• Instituição de defesa: Universidade Federal da Paraíba; Brasil; Engenharia de Alimentos; Programa de Pós-Graduação em Ciência e Tecnologia de Alimentos; UFPB
• Palavras-chave em Português: Otimização; Pés de frango; Colágeno; Emulsões cárneas; Salsichas; Atividade antioxidante; Optimization; Chicken feet; Collagen; Meat emulsions; Sausages; Antioxidant activity; CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS
• Link de acesso: https://repositorio.ufpb.br/jspui/handle/123456789/12740

Chicken feet are considered as by-products of the meat industry, often under-provisioned and even desperate. However, it is a source of nutrients, especially proteins, such as collagen, which can be extracted and studied, with its best use in technological and biological terms. The objective of this study was to extract collagen from chicken feet and to determine the optimal extraction conditions, according to acetic acid concentration, pepsin content and hydrolysis time, as well as to define its technological and bioactive conditions in the following results, to introduce as a substitute of chicken sausages. The pilot project consisted of a factorial design of 23, with three replicates in the center, totaling 11 experiments. This experiment used pepsin concentrations between 0.1 and 0.2%. One response was selected for the following collapse index. The electrophoretic profile, the amino acid profile, the hydrophobicity of the isolates, the water solubility, the water absorption capacity at 60 ° C and the emulsifying activity were also placed. It was observed that the highest collagen content of the extracts was obtained in the concentration of 0.3 mol/L of acetic acid, 0.2% of pepsin and 12 hours of hydrolysis (72.98 g/100g). It was evident that the enzyme content directly influenced the yield of collagen, which could be improved. Thus, the first plan was drawn (with 11 experiments), keeping as the acetic acid units and hydrolysis times, increasing the pepsin content (0.1-1%). In the isolated data, bioactive properties such as antioxidant capacity and iron chelating ability were also obtained. The maximum collagen content between the levels was 78.85 g / 100g. All treatments are high levels of hydrophobic amino acids. No electrophoretic profile was observed with predominance of type I collagen. In the case of ICmin, with a higher collagen content, higher solubility and water absorption, besides a greater inhibition of the ABTS radical, greater reducing power and iron chelating capacity. The isolated ICmax, with higher collagen content, released under extraction conditions for higher yield. With an ICmax extraction condition, the collagen gel was extracted, which was used as a substitute of 50% fat in chicken sausages, a comparison with a standard sausage and a sausage with 50% fat reduction by collagen. commercially available powder, which were analyzed for sensory, physicochemical, antioxidant and technological properties over 42 days at 4 ° C. The sausage gel of collagen was used data processing, in addition to contributing to a stability of the emulsion . It was a lipid oxidation effect. Negative impacts were observed in texture parameters, with more recent studies on new levels of collagen gel or gel combinations with other fat substitutes for use in sausages.