Efeito do ultrassom na formação do pigmento nitrosil mioglobina e suas consequências

• Ano de defesa: 2025
• Autor(a) principal: Leães, Yasmim Sena Vaz
• Tipo de documento: Tese
• Tipo de acesso: Acesso aberto
• Idioma: por
• Instituição de defesa: Universidade Federal de Santa Maria; Brasil; UFSM; Programa de Pós-Graduação em Ciência e Tecnologia dos Alimentos; Centro de Ciências Rurais
• Palavras-chave em Português: Redução de nitrito; Ultrassom; Água eletrolisada; Nitrosil mioglobina; Produtos cárneos; Nitrite reduction; Ultrasound; Electrolyzed water; Nitrosyl mioglobyn; Meat products; CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS
• Link de acesso: http://repositorio.ufsm.br/handle/1/36718

The safety and sensory quality of meat products are essential factors in the food industry, with color being a key attribute for consumer acceptance. Nitrite (NO₂⁻) is widely used in these products due to its role in forming nitrosyl myoglobin pigment, which gives cured meats their characteristic coloration. Additionally, it is a multifunctional additive: it not only provides color but also helps ensure product safety and extends shelf life by inhibiting lipid oxidation. However, its use raises concerns due to the potential risk of nitrosamine formation, which are carcinogenic compounds. Therefore, technological alternatives to reduce or replace nitrite have been widely investigated. In this context, this study aimed to evaluate the action (either separately or in combination) of ultrasound (US) and basic electrolyzed water (BEW) in reducing NO₂⁻ to NO and, consequently, in the formation of nitrosyl myoglobin pigment in meat products. The first study investigated the ability of US to spontaneously induce the formation of nitrosyl pigments in meat batters without added nitrite. The results demonstrated that US favors redox reactions leading to NO formation, promoting the desired coloration without the need for direct nitrite addition. The second study evaluated the synergy between US and ascorbic acid (AA), observing that the combination of these technologies increased the conversion of NO₂⁻ to NO and significantly reduced residual NO₂⁻ levels without compromising color stability. The third study reviewed different approaches to mitigating the risks associated with NO₂⁻, exploring both natural alternatives and the use of emerging technologies, such as US, to enhance the safety of meat products. Furthermore, additional results indicate that US can be a promising tool for reducing NO₂⁻ in meat products, while its association with BEW enhances its effectiveness. The application of these strategies can contribute to the development of safer products that align with the growing market demand for healthier and more natural foods.