Estudo do perfil sensorial e do efeito do armazenamento à frio na qualidade oxidativa e aromática de peitos de frango amadeirado (Wooden Breast)

• Ano de defesa: 2022
• Autor(a) principal: Rocha, Thayse Cavalcante da
• 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: Miopatia; Armazenamento refrigerado; Frango amadeirado; Oxidação; Myopathy; Cold storage; Woody chicken; Oxidation; Amadeirado; Armazenamento; Headspace; Consumidor; Frio; Carbonilas; Volateis; Carbonyls; Consumer; Cold; Storage; Volatiles; Wooden breast; CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS
• Link de acesso: https://repositorio.ufpb.br/jspui/handle/123456789/26045

This research involved two distinct experiments, furthering the scientific knowledge about this myopathy. The first experiment aimed to investigate the impact of this myopathy on Brazilian consumers' perception, evaluating the hedonic acceptability and purchase intention of normal chicken breasts and chicken breasts affected by different degrees of Wooden Breast (WB), under conditions with no information about the WB myopathy vs. with information about the myopathy, using face-to-face vs. online scenarios. For this purpose, chicken breasts with moderate (WBM), WB severe (WBS) and normal (N) WB myopathies were evaluated. The second experiment aimed to investigate the effect of refrigerated and frozen storage on the physicochemical, oxidative, sensory quality and volatile profile of WBS and N breasts. A total of 15 WBS and 15 Normal breasts were used in this experiment. The breasts after selection and grading were stored under refrigeration (-1 °C) and freezing (-18 °C). The results showed that the condition containing the information about the myopathy, or not without the information, did not affect the consumer/participant perception on the acceptability and purchase intention of WBS, WBM and N breasts; unlike the scenario conditions, face-to-face or online. N breast samples show higher scores in both tests in the face-to-face scenario, a fact not observed when the samples were evaluated in the online scenario. In this situation WBM samples were better accepted and showed no differences compared to N breast samples in terms of purchase intention. As expected, WBS breasts exhibited lower protein content and higher lipid and moisture content compared to N. Regarding storage type, it was observed that lipid oxidation of WBS meats was not impacted by freezing, whereas TBARS and WOF levels of WBS breasts were impacted by cold storage. However, total protein carbonyl content was significantly impacted by cold storage (30% increase) and freezing (140% increase). Regardless of storage type, WBS meats were more oxidized (lipids and proteins) compared to Normal meat. Storage type and time had a significant effect on volatile formation of WBS and N chicken breasts when stored under refrigeration and freezing, with a greater effect on WBS myopic breasts. Chilled and frozen WBS breasts showed a decrease in the intensity of the "fresh chicken" aroma at the end of storage; however, aromas described negatively ("strange", "rancid" and "fishy aroma") did not affect the quality of WBS and N chicken fillets throughout cold storage. This study confirmed the negative impact on WBS meat quality, especially on oxidation levels and aromatic quality, indicating that this condition is related to oxidative stress, possibly resulting in changes that may be consequences of myopathy. Future studies are needed to evaluate the loss/degradation of lipids and proteins due to oxidation, in addition to the aromatic change in meat with myopathy.