Avaliação da substituição de estabilizante sintético por alternativa natural em corte temperado e resfriado de frango

• Ano de defesa: 2022
• Autor(a) principal: Pinzon, Cecília
• Tipo de documento: Dissertação
• Tipo de acesso: Acesso aberto
• Idioma: por
• Instituição de defesa: Universidade Tecnológica Federal do Paraná; Campo Mourao; Brasil; Programa de Pós-Graduação em Inovações Tecnológicas; UTFPR
• Palavras-chave em Português: Alimentos - Rotulagem; Alimentos - Qualidade; Frango de corte; Oxidação; Food - Labeling; Food - Quality ary of Congress; Broilers (Chickens); CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS; Engenharia/Tecnologia/Gestão
• Link de acesso: http://repositorio.utfpr.edu.br/jspui/handle/1/30346

The search for more convenient products with less preparation time has gained space in consumers' carts and, together with these, the demand for healthier products has also grown. Making labels cleaner conveys the message of healthier foods and serves consumers who are attuned to the clean label trend, that is, products free of artificial ingredients, additives and synthetic preservatives. Thus, the present work aimed to develop a seasoned and cooled chicken wing medium with replacement of the synthetic stabilizer by a natural ingredient (mix of pea protein and citrus flour/dehydrated citrus pulp (orange peel) and to evaluate physicochemical and Five different formulations were prepared for analysis A1: wing medium tempered with addition of natural stabilizer Y200 at 0.5%; A2: wing medium tempered with addition of natural stabilizer Y200 at 0.85%; A3: middle of the wing tempered with addition of synthetic stabilizer (sodium tripolyphosphate) in 0.3%, and natural stabilizer Y200 in 0.5% (synergy between the two stabilizers); Control (C): middle of the wing tempered without addition of stabilizer and antioxidant; and Standard (P): middle of the wing tempered with synthetic stabilizer (sodium tripolyphosphate); and in these, lipid oxidation was measured over a period of 11 days, divided into three times: 0 di as, 7 days and 11 days, while the other analyzes were performed for 14 days, divided into 0 days, 7 days, 11 days and 14 days. Moisture values were higher in the standard sample (68.19%) at 11 days, while for the A2 sample, at the same time, the lowest value (66.16%) was noted. As for pH, sample A2 showed the highest values at 7 (7.04) and 11 (7.07) days. At 11 days, samples A1 (7.06) and A3 (7.08) also presented pH values close to sample A2 (7.07), obtaining higher pH values, which differed from the control and standard samples, which had lower pH values (6.98 and 6.97 respectively). Higher levels of protein were found in sample P(17.00%), time 11 days and sample A1 (16.98%), time 0 days. As for the water holding capacity, there was no significant difference between the samples, but an inversely proportional correlation was observed for the cooking loss analysis. As for cooking loss, lower values were found in the A2 sample during its storage when compared to the standard sample, that is, there is a greater efficiency when using the synthetic stabilizer. The count of aerobic mesophilic bacteria in the time of 11 days was higher in formulations A1 and A2, showing a significant difference when compared to the other samples. Salmonella was not identified in any sample and E.coli values were within the limits established by legislation. With the analysis of the determination of lipid oxidation (TBARS), mean values were obtained on the 11th day of the control, A1, A2, A3 and standard samples of 0.52, 0.10, 0.18, 0.27 and 0, 18 mg mDA kg-1 of sample, respectively. The addition of the natural ingredient Y200 natural in the middle cut of the tempered wings, proved to be a viable technological alternative for the replacement of synthetic additives since positive results were obtained in the analyzes carried out.