Aplicação de antioxidantes naturais em carne mecanicamente separada (CMS) de ave

• Ano de defesa: 2009
• Autor(a) principal: Pereira, Marlene Gomes
• Orientador(a): Terra, Nelcindo Nascimento
• Banca de defesa: Cichoski, Alexandre José , Richards, Neila Silvia Pereira dos Santos
• Tipo de documento: Dissertação
• Tipo de acesso: Acesso aberto
• Idioma: por
• Instituição de defesa: Universidade Federal de Santa Maria
• Programa de Pós-Graduação: Programa de Pós-Graduação em Ciência e Tecnologia dos Alimentos
• Departamento: Ciência e Tecnologia dos Alimentos
• País: BR
• Palavras-chave em Português: Carne mecanicamente separada (CMS); Oxidação; Antioxidante natural; Antioxidante sintético; BHA; TBARS; Microrganismo; Cor da carne
• Palavras-chave em Inglês: Mechanically deboned chicken meat (MDCM); Oxidation; Natural antioxidant; Synthetic antioxidant; Shelf life; Microorganism; Meat colour
• Área do conhecimento CNPq: CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS
• Link de acesso: http://repositorio.ufsm.br/handle/1/5669

The purpose of this project was to evaluate the antioxidant activity in vitro and its effects at the oxidative stability of mechanically deboned poultry meat (MDPM) of five natural extracts. It was studied: the yerba mate (Ilex paraguariensis), the marcela (Achyrocline satureioides), a mixture of yerba mate (50%) and marcela (50%), green tea (Camellia sinensis) and propolis without alcohol. The synthetic antioxidant BHA (Butylated Hydroxianisole) was used as a positive control and the meat treated with no antioxidant was used as negative control. Natural extracts were evaluated in vitro for quantification of phenolic and flavonols total content, for antioxidant activity, by DPPH radicalscavenging, Phosphomolybdenum complex and Reducing Power assay methods. All antioxidants were mixed separately in different and equal portions of mechanically deboned poultry meat, as follow: 0.50% of yerba mate, marcela and the mixture, 0.05% of green tea, 0.10% of própolis without alcohol and 0.02% of BHA. Samples of MDPM were packed and storage at 0 to +4ºC for 10 days. The samples were evaluated each two days and the pH, TBARS and peroxide index were measured, as well as the Total Mesophilic Aerobic counts, Total Coliforms, E. coli, Lactic Bacteria, Clostridium perfringens, Salmonella spp and Staphylococcus aureus. Surface and internal colour ( L*, a*, b*) were measured and pictures of each treatment were done. Green tea extract showed the higher (p<0.05) phenolics contents and the higher (p<0.05) antioxidant activity in vitro compared to the other extracts. Yerba mate extract showed the higher (p<0.05) flavonols content. Propolis without alcohol extract showed the lowest (p<0.05) phenolics, flavonols and antioxidant activity in vitro. Marcela had the best oxidative inhibitory effect at the MDPM, with the lowest TBARS values. Propolis extract showed the best performance for the meat colour stability. Natural antioxidant addition do not interfere at MDPM pH and peroxide values. Salmonella spp was not detected in any of the samples evaluated and the results found to Staphylococcus aureus were in agreement with the Brazilian Mechanically Deboned Meat Legislation. The mixture of extracts showed the lowest (p<0.05) media for Total Mesophilic Aerobic counts. Propolis extract showed the lowest media count for Total Coliforms, E. coli and Clostridium perfringens. Yerba mate extract showed the lowest media count for Lactic Bacteria. The use of natural antioxidants should provide benefits in relation to the MDPM lipid oxidation and the microbiological growth inhibition. More researchs are necessary, looking for a better understanding about the action mechanisms of these extracts.