Elaboração de linguiça de frango caipira frescal com redução de sódio e uso de extrato de alecrim

• Ano de defesa: 2020
• Autor(a) principal: Daufenback, Darjani Teixeira Goncalves
• Tipo de documento: Dissertação
• Tipo de acesso: Acesso aberto
• Idioma: por
• Instituição de defesa: Universidade Tecnológica Federal do Paraná; Londrina; Brasil; Programa de Pós-Graduação em Tecnologia de Alimentos; UTFPR
• Palavras-chave em Português: Embutidos (Alimentos); Antioxidantes; Cloreto de potássio; Alimentos - Avaliação sensorial; Sausages; Antioxidants; Potassium chloride; Food - Sensory evaluation; CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS::TECNOLOGIA DE ALIMENTOS; Tecnologia de Alimentos
• Link de acesso: http://repositorio.utfpr.edu.br/jspui/handle/1/5240

The search for a healthier life has led consumers to change their eating habits, such as the consumption of products with reduced levels of sodium chloride (NaCl), which in excess can cause damage to health. In this sense, the present work aimed to develop a fresh chicken meat sausage with sodium reduction and use of rosemary extract, through the partial replacement of sodium chloride with potassium chloride in the first stage of the work and partial replacement of sodium erythorbate by rosemary extract in different concentrations in the second stage of the work. The substitutions occurred in concentrations of 100%, 70% and 50%. In the first stage, microbiological analyzes (coliforms at 35 ° C, coliforms at 45 ° C, positive coagulase staphylococci, reducing clostridium sulfite and salmonella spp.), Physical-chemical analyzes (moisture, proteins, lipids and ashes), sensorial to determine the formulation with the best sodium reduction to be used in the second stage of the research using the 10-point hedonic scale, statistically analyzing how much analysis of variance (ANOVA) and the means compared by the Tukey test at 5% probability. In addition to the aforementioned analyzes, in the second stage, the determination of lipid oxidation by the TBARS technique and color analysis, parameters: L *, a * and b *, were added in 7, 14, 21 and 28 days of storage. The physical-chemical and microbiological analyzes in the two stages complied with the current legislation. The formulation containing 70% sodium chloride and 30% rosemary extract was the most accepted in the first phase and, therefore, was selected as the standard for the second phase. The determination of lipid oxidation demonstrated that formulation P was more sensitive to the oxidative process than the others, and that F1 when compared to F2 in the 28 days of storage showed 52.30% and 55.78% in the increase in the rates of lipid oxidation. Thus, presenting good antioxidant potential when compared to P, concluding that the increased concentration of rosemary extract improved the antioxidant potential of freerange chicken sausage. However, F2 was the least accepted formulation for sensory analysis.