Características bioquímicas e químicas em filés de peito de frango com anomalia pfn (pale, firm, non-exudative) e pse (pale, soft, exudative)

• Ano de defesa: 2016
• Autor(a) principal: Carvalho, Leila Moreira de
• Tipo de documento: Dissertação
• Tipo de acesso: Acesso aberto
• Idioma: por
• Instituição de defesa: Universidade Federal da Paraíba; Brasil; Química e Bioquímica de Alimentos; Programa de Pós-Graduação em Ciência e Tecnologia de Alimentos; UFPB
• Palavras-chave em Português: Propriedades funcionais; Oxidação Lipídica; Oxidação Proteica; Protein oxidation; Functional properties; Lipid oxidation; CIENCIA E TECNOLOGIA DE ALIMENTOS::TECNOLOGIA DE ALIMENTOS
• Link de acesso: https://repositorio.ufpb.br/jspui/handle/tede/9434

In the past decades, the intense genetic selection aiming at the increase of productive efficiency of chickens resulted in changes in the meat quality. The broiler breast meat have been classified in three group of quality, Normal, PSE (Pale, Soft, Exudative) and DFD (Dark, Firm, Dry); however, recently, due to the appearance with pale color and normal firmness, another category of meat quality was suggested as PFN (Pale, Firm, Non-exudative). Considering the absence of studies about the incidence of anomalies of color in broiler breast in the Northeast of Brazil, this work aimed at verifying the incidence of these anomalies in the region and carrying out the chemical and biochemical characterization of these meats. This samples were collected in a commercial slaughterhouse and evaluated the parameters of color (L *, a *, b *), pH, water-holding capacity, cooking loss, shear force, myofibrillar fragmentation index, protein denaturation, mineral and fatty acids content, TBARS values, warmed-over flavor and total carbonyls. The broiler breast meat (n = 838) were classified in three categories: Normal (44 <L * <53, pH> 5.8), PSE (L * ≥53, pH <5.8) and PFN (L * ≥53, pH> 5.8). The incidence of PFN broiler breast meat was 19.8%, almost doubling the incidence of PSE (11.1%); Normal broiler breast meat presented a larger percentage (69.1%). The FPN breasts presented WHC (66.9%) similar to the Normal group and 4.2% larger in the PSE meat. The PFN breasts presented calcium concentrations (373,02 mg/kg), arachidonic acid (84,61 mg/100g) and the MFI (57,4) lesser in relation to PSE meat. We also noticed levels of lipid oxidation (0.23 mg MDA / kg) similar in comparison with Normal and PSE breasts. The PFN and Normal breasts presented a larger concentration of total carbonyls, 8,2 and 7,4 nM/mg of proteins, respectively. The results related confirm the existence of PFN anomaly in broiler breast meat, which present functional properties similar to the Normal group. When added to this, the results related confirm that the PSE syndrome in broiler present a defect in the regulation of calcium causes a fall of the meat pH and consequent compromise of the functional properties. Besides, its less firm texture results from the greater proteolytic activity, which seems to be related not only to the activation of the calpains, due to the excessive calcium ions, but also to the smaller level of protein oxidation.