Uso de óleo de girassol alto oléico e aminoácidos na elaboração de mortadela com redução de gordura e sódio
Ano de defesa: | 2019 |
---|---|
Autor(a) principal: | |
Orientador(a): | |
Banca de defesa: | , , , |
Tipo de documento: | Tese |
Tipo de acesso: | Acesso aberto |
Idioma: | por |
Instituição de defesa: |
Universidade Federal de Santa Maria
Centro de Ciências Rurais |
Programa de Pós-Graduação: |
Programa de Pós-Graduação em Ciência e Tecnologia dos Alimentos
|
Departamento: |
Ciência e Tecnologia dos Alimentos
|
País: |
Brasil
|
Palavras-chave em Português: | |
Palavras-chave em Inglês: | |
Área do conhecimento CNPq: | |
Link de acesso: | http://repositorio.ufsm.br/handle/1/24078 |
Resumo: | The reduction of fat and sodium in food is of extreme importance, since the excessive consumption of these compounds is correlated with the emergence of chronic diseases. In the present work, the objective was to evaluate the effect of fat and sodium reduction on some physical-chemical, technological and sensorial parameters of mortadella. In the first stage, five formulations were prepared with substitution of 0, 25, 50, 75 and 100% of their fat content by an oleogel made with pork skin, water and high oleic sunflower oil (1.5:1.5:1). The stability of the emulsion increased as the level of pork back fat substitution by the oleogel increased. In addition, the replacement of pork back fat by oleogel reduced the fat content and improved the lipid profile of bologna. The acceptance and sensorial profile of mortadella were not impaired by the substitution of up to 50% of bacon by oleogel. In the second stage, mortadellas with 50% reduction of fat and with 60% replacement of NaCl by KCl and with addition of arginine and histidine were elaborated. The technological and sensorial properties were evaluated. The NaCl replacement by KCl did not significantly affect the L*, a* and b* values and the texture profile. However, emulsion stability and sensory quality were impaired. The isolated or combined addition of arginine and histidine was efficient to decrease the defects caused by the addition of KCl. Thus, the results of this second step demonstrated that mortadellas with acceptable technological and sensory characteristics and with reduced sodium content (≈40%) can be produced using 1.0% NaCl, 1.5% KCl, 1% arginine and 0.2% histidine. |
id |
UFSM_17c5e36669c07270c0a6bfcf558fee74 |
---|---|
oai_identifier_str |
oai:repositorio.ufsm.br:1/24078 |
network_acronym_str |
UFSM |
network_name_str |
Biblioteca Digital de Teses e Dissertações do UFSM |
repository_id_str |
|
spelling |
2022-04-18T17:33:31Z2022-04-18T17:33:31Z2019-03-29http://repositorio.ufsm.br/handle/1/24078The reduction of fat and sodium in food is of extreme importance, since the excessive consumption of these compounds is correlated with the emergence of chronic diseases. In the present work, the objective was to evaluate the effect of fat and sodium reduction on some physical-chemical, technological and sensorial parameters of mortadella. In the first stage, five formulations were prepared with substitution of 0, 25, 50, 75 and 100% of their fat content by an oleogel made with pork skin, water and high oleic sunflower oil (1.5:1.5:1). The stability of the emulsion increased as the level of pork back fat substitution by the oleogel increased. In addition, the replacement of pork back fat by oleogel reduced the fat content and improved the lipid profile of bologna. The acceptance and sensorial profile of mortadella were not impaired by the substitution of up to 50% of bacon by oleogel. In the second stage, mortadellas with 50% reduction of fat and with 60% replacement of NaCl by KCl and with addition of arginine and histidine were elaborated. The technological and sensorial properties were evaluated. The NaCl replacement by KCl did not significantly affect the L*, a* and b* values and the texture profile. However, emulsion stability and sensory quality were impaired. The isolated or combined addition of arginine and histidine was efficient to decrease the defects caused by the addition of KCl. Thus, the results of this second step demonstrated that mortadellas with acceptable technological and sensory characteristics and with reduced sodium content (≈40%) can be produced using 1.0% NaCl, 1.5% KCl, 1% arginine and 0.2% histidine.A redução de gordura e sódio em alimentos é de extrema importância, já que o consumo excessivo destes compostos é correlacionado com o surgimento de doenças crônicas. No presente trabalho, o objetivo foi avaliar o efeito da redução de gordura e sódio em alguns parâmetros físico-químicos, tecnológicos e sensoriais de mortadela. Na primeira etapa, foram elaboradas cinco formulações com substituição de 0, 25, 50, 75 e 100% de seu teor de toucinho por um oleogel elaborado com pele suína, água e óleo de girassol alto oléico (1.5:1.5:1). A estabilidade da emulsão aumentou à medida que se aumentou o nível de substituição de toucinho pelo oleogel. Além disso, a substituição de toucinho pelo oleogel reduziu o teor de gordura e melhorou o perfil lipídico das mortadelas. A aceitação e o perfil sensorial das mortadelas não foram prejudicados pela substituição de até 50% de toucinho pelo oleogel. Na segunda etapa, mortadelas com 50% de redução de gordura e com substituição de 60% do NaCl por KCl e com adição de arginina e histidina foram elaboradas. As propriedades tecnológicas e sensoriais foram avaliadas. A substituição de NaCl por KCl não afetou significativamente os valores de L*, a* e b* e o perfil de textura. No entanto, a estabilidade da emulsão e a qualidade sensorial foram prejudicadas. A adição isolada ou combinada de arginina e histidina foi eficiente para diminuir os defeitos causados pela adição do KCl. Assim, os resultados desta segunda etapa demonstraram que mortadelas com características tecnológicas e sensoriais aceitáveis e com reduzido teor de sódio (≈40%) podem ser produzidas utilizando 1,0% de NaCl, 1,5% de KCl, 1% de arginina e 0,2% de histidina.Conselho Nacional de Pesquisa e Desenvolvimento Científico e Tecnológico - CNPqCoordenação de Aperfeiçoamento de Pessoal de Nível Superior - CAPESporUniversidade Federal de Santa MariaCentro de Ciências RuraisPrograma de Pós-Graduação em Ciência e Tecnologia dos AlimentosUFSMBrasilCiência e Tecnologia dos AlimentosAttribution-NonCommercial-NoDerivatives 4.0 Internationalhttp://creativecommons.org/licenses/by-nc-nd/4.0/info:eu-repo/semantics/openAccessMortadelaRedução de gorduraRedução de sódioOleogelAminoácidosMortadellaLow-fatLow-sodiumAmino acidsCNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOSUso de óleo de girassol alto oléico e aminoácidos na elaboração de mortadela com redução de gordura e sódioUse of high oleic sunflower oil and amino acids in the elaboration of mortadela with reduction of fat and sodiuminfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/doctoralThesisCampagnol, Paulo Cezar Bastianellohttp://lattes.cnpq.br/7821610349128835Fogaça, Aline de OliveiraSaccol, Ana Lúcia de FreitasKubota, Ernesto HashimeOliveira, Mari Silvia Rodrigues dehttp://lattes.cnpq.br/5710329545460625Silva, Suelem Lima da5007000000066006ed1b2a9-f24f-4fef-8eb1-746f0eafe39eb77be7a0-23fe-4cd0-af66-dfd822b0cbc7bd38fcc4-f836-4167-b12e-ff704539fe7d37fc893f-8bb6-4668-912d-3e8ad5cfea108091fc30-d9fc-45db-9ade-ee63dad57e69e2ffc1b2-19c0-40b8-a02c-ba834d93a0ecreponame:Biblioteca Digital de Teses e Dissertações do UFSMinstname:Universidade Federal de Santa Maria (UFSM)instacron:UFSMCC-LICENSElicense_rdflicense_rdfapplication/rdf+xml; charset=utf-8805http://repositorio.ufsm.br/bitstream/1/24078/2/license_rdf4460e5956bc1d1639be9ae6146a50347MD52LICENSElicense.txtlicense.txttext/plain; charset=utf-81956http://repositorio.ufsm.br/bitstream/1/24078/3/license.txt2f0571ecee68693bd5cd3f17c1e075dfMD53ORIGINALTES_PPGCTA_2019_SILVA_SUELEM.pdfTES_PPGCTA_2019_SILVA_SUELEM.pdfTese de Doutoradoapplication/pdf5578120http://repositorio.ufsm.br/bitstream/1/24078/1/TES_PPGCTA_2019_SILVA_SUELEM.pdf4db73c5f5502f233e7ebedc41c347023MD511/240782022-04-18 14:33:32.068oai:repositorio.ufsm.br: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 Digital de Teses e Dissertaçõeshttps://repositorio.ufsm.br/ONGhttps://repositorio.ufsm.br/oai/requestatendimento.sib@ufsm.br||tedebc@gmail.comopendoar:2022-04-18T17:33:32Biblioteca Digital de Teses e Dissertações do UFSM - Universidade Federal de Santa Maria (UFSM)false |
dc.title.por.fl_str_mv |
Uso de óleo de girassol alto oléico e aminoácidos na elaboração de mortadela com redução de gordura e sódio |
dc.title.alternative.eng.fl_str_mv |
Use of high oleic sunflower oil and amino acids in the elaboration of mortadela with reduction of fat and sodium |
title |
Uso de óleo de girassol alto oléico e aminoácidos na elaboração de mortadela com redução de gordura e sódio |
spellingShingle |
Uso de óleo de girassol alto oléico e aminoácidos na elaboração de mortadela com redução de gordura e sódio Silva, Suelem Lima da Mortadela Redução de gordura Redução de sódio Oleogel Aminoácidos Mortadella Low-fat Low-sodium Amino acids CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS |
title_short |
Uso de óleo de girassol alto oléico e aminoácidos na elaboração de mortadela com redução de gordura e sódio |
title_full |
Uso de óleo de girassol alto oléico e aminoácidos na elaboração de mortadela com redução de gordura e sódio |
title_fullStr |
Uso de óleo de girassol alto oléico e aminoácidos na elaboração de mortadela com redução de gordura e sódio |
title_full_unstemmed |
Uso de óleo de girassol alto oléico e aminoácidos na elaboração de mortadela com redução de gordura e sódio |
title_sort |
Uso de óleo de girassol alto oléico e aminoácidos na elaboração de mortadela com redução de gordura e sódio |
author |
Silva, Suelem Lima da |
author_facet |
Silva, Suelem Lima da |
author_role |
author |
dc.contributor.advisor1.fl_str_mv |
Campagnol, Paulo Cezar Bastianello |
dc.contributor.advisor1Lattes.fl_str_mv |
http://lattes.cnpq.br/7821610349128835 |
dc.contributor.referee1.fl_str_mv |
Fogaça, Aline de Oliveira |
dc.contributor.referee2.fl_str_mv |
Saccol, Ana Lúcia de Freitas |
dc.contributor.referee3.fl_str_mv |
Kubota, Ernesto Hashime |
dc.contributor.referee4.fl_str_mv |
Oliveira, Mari Silvia Rodrigues de |
dc.contributor.authorLattes.fl_str_mv |
http://lattes.cnpq.br/5710329545460625 |
dc.contributor.author.fl_str_mv |
Silva, Suelem Lima da |
contributor_str_mv |
Campagnol, Paulo Cezar Bastianello Fogaça, Aline de Oliveira Saccol, Ana Lúcia de Freitas Kubota, Ernesto Hashime Oliveira, Mari Silvia Rodrigues de |
dc.subject.por.fl_str_mv |
Mortadela Redução de gordura Redução de sódio Oleogel Aminoácidos |
topic |
Mortadela Redução de gordura Redução de sódio Oleogel Aminoácidos Mortadella Low-fat Low-sodium Amino acids CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS |
dc.subject.eng.fl_str_mv |
Mortadella Low-fat Low-sodium Amino acids |
dc.subject.cnpq.fl_str_mv |
CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS |
description |
The reduction of fat and sodium in food is of extreme importance, since the excessive consumption of these compounds is correlated with the emergence of chronic diseases. In the present work, the objective was to evaluate the effect of fat and sodium reduction on some physical-chemical, technological and sensorial parameters of mortadella. In the first stage, five formulations were prepared with substitution of 0, 25, 50, 75 and 100% of their fat content by an oleogel made with pork skin, water and high oleic sunflower oil (1.5:1.5:1). The stability of the emulsion increased as the level of pork back fat substitution by the oleogel increased. In addition, the replacement of pork back fat by oleogel reduced the fat content and improved the lipid profile of bologna. The acceptance and sensorial profile of mortadella were not impaired by the substitution of up to 50% of bacon by oleogel. In the second stage, mortadellas with 50% reduction of fat and with 60% replacement of NaCl by KCl and with addition of arginine and histidine were elaborated. The technological and sensorial properties were evaluated. The NaCl replacement by KCl did not significantly affect the L*, a* and b* values and the texture profile. However, emulsion stability and sensory quality were impaired. The isolated or combined addition of arginine and histidine was efficient to decrease the defects caused by the addition of KCl. Thus, the results of this second step demonstrated that mortadellas with acceptable technological and sensory characteristics and with reduced sodium content (≈40%) can be produced using 1.0% NaCl, 1.5% KCl, 1% arginine and 0.2% histidine. |
publishDate |
2019 |
dc.date.issued.fl_str_mv |
2019-03-29 |
dc.date.accessioned.fl_str_mv |
2022-04-18T17:33:31Z |
dc.date.available.fl_str_mv |
2022-04-18T17:33:31Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/doctoralThesis |
format |
doctoralThesis |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://repositorio.ufsm.br/handle/1/24078 |
url |
http://repositorio.ufsm.br/handle/1/24078 |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.relation.cnpq.fl_str_mv |
500700000006 |
dc.relation.confidence.fl_str_mv |
600 |
dc.relation.authority.fl_str_mv |
6ed1b2a9-f24f-4fef-8eb1-746f0eafe39e b77be7a0-23fe-4cd0-af66-dfd822b0cbc7 bd38fcc4-f836-4167-b12e-ff704539fe7d 37fc893f-8bb6-4668-912d-3e8ad5cfea10 8091fc30-d9fc-45db-9ade-ee63dad57e69 e2ffc1b2-19c0-40b8-a02c-ba834d93a0ec |
dc.rights.driver.fl_str_mv |
Attribution-NonCommercial-NoDerivatives 4.0 International http://creativecommons.org/licenses/by-nc-nd/4.0/ info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
Attribution-NonCommercial-NoDerivatives 4.0 International http://creativecommons.org/licenses/by-nc-nd/4.0/ |
eu_rights_str_mv |
openAccess |
dc.publisher.none.fl_str_mv |
Universidade Federal de Santa Maria Centro de Ciências Rurais |
dc.publisher.program.fl_str_mv |
Programa de Pós-Graduação em Ciência e Tecnologia dos Alimentos |
dc.publisher.initials.fl_str_mv |
UFSM |
dc.publisher.country.fl_str_mv |
Brasil |
dc.publisher.department.fl_str_mv |
Ciência e Tecnologia dos Alimentos |
publisher.none.fl_str_mv |
Universidade Federal de Santa Maria Centro de Ciências Rurais |
dc.source.none.fl_str_mv |
reponame:Biblioteca Digital de Teses e Dissertações do UFSM instname:Universidade Federal de Santa Maria (UFSM) instacron:UFSM |
instname_str |
Universidade Federal de Santa Maria (UFSM) |
instacron_str |
UFSM |
institution |
UFSM |
reponame_str |
Biblioteca Digital de Teses e Dissertações do UFSM |
collection |
Biblioteca Digital de Teses e Dissertações do UFSM |
bitstream.url.fl_str_mv |
http://repositorio.ufsm.br/bitstream/1/24078/2/license_rdf http://repositorio.ufsm.br/bitstream/1/24078/3/license.txt http://repositorio.ufsm.br/bitstream/1/24078/1/TES_PPGCTA_2019_SILVA_SUELEM.pdf |
bitstream.checksum.fl_str_mv |
4460e5956bc1d1639be9ae6146a50347 2f0571ecee68693bd5cd3f17c1e075df 4db73c5f5502f233e7ebedc41c347023 |
bitstream.checksumAlgorithm.fl_str_mv |
MD5 MD5 MD5 |
repository.name.fl_str_mv |
Biblioteca Digital de Teses e Dissertações do UFSM - Universidade Federal de Santa Maria (UFSM) |
repository.mail.fl_str_mv |
atendimento.sib@ufsm.br||tedebc@gmail.com |
_version_ |
1793240019177046016 |