Ácido ascórbico, eritorbato e mistura comercial na redução da oxidação de hambúrguer bovino processado com água ozonizada.

Detalhes bibliográficos
Ano de defesa: 2010
Autor(a) principal: Chiattone, Priscila Vasconcellos
Orientador(a): Zambiazi, Rui Carlos
Banca de defesa: Não Informado pela instituição
Tipo de documento: Tese
Tipo de acesso: Acesso aberto
Idioma: por
Instituição de defesa: Universidade Federal de Pelotas
Programa de Pós-Graduação: Programa de Pós-Graduação em Ciência e Tecnologia Agroindustrial
Departamento: Faculdade de Agronomia Eliseu Maciel
País: BR
Palavras-chave em Português:
Palavras-chave em Inglês:
Área do conhecimento CNPq:
Link de acesso: https://guaiaca.ufpel.edu.br/handle/123456789/1336
Resumo: The application of ozone during the sanitization process causes a reduction of microorganisms and spores population at levels that depends on their form of application and its concentration. The great advantage of its use to other sanitizers is that the ozone acts directly on the cell wall, causing its collapse and death in less time of contact, preventing the recovery of microorganisms after the attack, and do not leaving residual chemicals in the food. However practically there is no data about the lipid effect due to the application of ozone on foods. This study aimed to evaluate the effect of ozonization on the fatty acid profile of meet hamburger containing the antioxidant ascorbic acid, sodium erythorbate and mixture of citric acid and sodium erythorbate. After processing and during the period of storage under freezing, were done the analysis of the fatty acid profile, and the acidity, pH, tiobarbituric acid, peroxide value, cholesterol and cholesterol oxides. The addition of 0.6 ppm of ozone resulted in the formulation of hamburgers in their fatty acid oxidation, increasing the proportion of saturated fatty acids. However, the results of TBARS, although higher for the sample with ozone, were below the limit recommended for oxidized samples. Ozone was not related with the presence of 7b-hydroxycholesterol and 7a- hydroxycholesterol oxides, but it was associated with the presence of 7-ketocholesterol. However, this value, when compared with the existing literature to food is considered low.