Oxidação lipídica e proteica de um produto emulsionado tipo hambúrguer de frango

• Ano de defesa: 2016
• Autor(a) principal: Ferreira, Valquiria Cardoso 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: Oxidação lipídica e proteica; Alimentos prontos para consumo; Embalagem com atmosfera modificada; Antioxidante natural; Lipid and protein oxidation; Ready-to-eat foods; Modified atmosphere packaging; Natural antioxidant; Tecnologia de alimentos; Alimentos prontos - consumo; Embalagem - atmosfera modificada; CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS
• Link de acesso: https://repositorio.ufpb.br/jspui/handle/123456789/15940

Ready-to-eat foods has been increasingly appreciated by consumers due to the current demand of a population that have less time to prepare food. However, during the processing steps of ready-to-eat foods, grinding, molding, pre-cooking, packaging, storage and reheating before consumption may accelerate the oxidative deterioration of the product. Aiming to minimize the negative effects of lipid and protein oxidation on meat products quality, meat industry has used different strategies such as antioxidants and modified atmosphere packaging (MAP). In this sense, the aim of this study was to assess the impact of different cooking methods (boiling, roasting and grilling), packaging types (synthetic air and MAP), natural antioxidant and microwave reheating on the physicochemical deterioration, nutritional value, sensory acceptance, in vitro digestibility and on lipid and protein oxidation of ready-to-eat chicken patties stored at 4ºC during 14 days. Regarding to ready-to-eat chicken patties characterization, chemical composition (moisture, protein, lipid), fatty acids, instrumental color (L*, a* and b*), hardness and cooking loss were performed. The impact of the factors on the development of lipid oxidation in ready-to-eat patties was measured by TBARS assessment. Carbonyl compounds, tryptophan fluorescence, Schiff Bases, free thiols, disuphide bonds and in vitro digestibility were assessed to evaluate protein oxidation. Volatile compounds, Maillard products, in vitro digestibility and sensory acceptance (color and odor) were also determined. The cooking methods influenced chemical composition, odor deterioration and the evolution of lipid oxidation in ready-to-eat chicken patties. Boiled samples presented high protein oxidation compared to other ones. However, during the storage, noticeable changes occurred in roasted and grilled samples. Protein oxidation in ready-to-eat chicken patties seems to be related to changes in texture and in vitro digestibility. The microwave reheating had minor influence on oxidative deterioration of ready-to-eat samples compared to storage time. The addition of oak nut extract was effective on the onset of lipid and protein oxidation, preserving the quality of ready-to-eat chicken patties after microwave reheating. In our experiment, the use of plant extract with antioxidant potential in ready-to-eat chicken patties processing was more efficient than low oxygen packaging to control of lipid and protein oxidation. In conclusion, it was possible observe that the application of different cooking methods, the use of MAP and addition of oak nut extract in ready-to-eat chicken patties have effect on its stability in terms of oxidative deterioration and sensory acceptation.