Natural extracts marination in chicken breast fillets / Extratos naturais na marinação de filés de peito de frango

ABSTRACT: This study evaluated the effects of natural extracts on chicken breast fillet marinades regarding the physicochemical properties, oxidative stability, and the Staphylococcus aureus and Escherichia coli inhibition during 21 days of storage. Chicken breast fillets (Pectoralis major) (128 units) purchased in a local market, were used, allocated in a completely randomized block design, in a 4 x 4 factorial scheme (antioxidant x storage time), totalling 16 treatments with eight replicates. The TBARS and the pH values were not influenced by the analyzed factors. For the color results, the values of L* and b* were lower in the marinated chicken breast fillets with basil and BHT, respectively. When assessing the effect of storage time, an increase in oxidation was observed up to 21 days of storage. For pH, a quadratic decrease after storage with an increase in the pH value from the 11th day of storage was observed. In the color results, there was a linear decrease in the L* value during the storage period and in the value of b* a quadratic effect was observed with a reduction of this intensity up to 21 days of storage. In relation to the value of a*, a quadratic effect with an increase in the red intensity from the 7 days of storage was observed. For the counting of the S. aureus, the treatments presented 102 CFU/g up to 14 days, except for the basil which exceeded the limit established by the legislation at 14 days.

RESUMO: O objetivo deste estudo foi avaliar os efeitos de extratos naturais em marinados de filés de peito de frango sobre as propriedades físico-químicas, estabilidade oxidativa e inibição Staphylococcus aureus e Escherichia coli durante 21 dias de armazenamento. Foram utilizados 128 filés de peito de frango (Pectoralis major) adquiridos no mercado local, alocados em delineamento de blocos inteiramente casualizados em fatorial 4 x 4 (antioxidante x tempo de armazenamento), totalizando 16 tratamentos com oito repetições. Os valores de TBARS e pH não foram influenciados pelos tratamentos. Para os resultados de cor apenas os valores de L* e b* foram influenciados pelos tratamentos, sendo os menores valores encontrados no tratamento com manjericão e BHT, respectivamente. Avaliando o efeito do tempo de armazenamento observou-se aumento da oxidação até 21 dias de estocagem. Para o pH verificou-se diminuição quadrática após a estocagem com aumento no valor do pH a partir do 11º dia de armazenamento. Nos resultados de cor, verificou-se queda linear no valor L* durante o período de armazenamento e no valor de b* observou-se efeito quadrático com redução dessa intensidade até 21 dias de estocagem. Em relação ao valor de a* observou-se efeito quadrático com aumento da intensidade a partir dos sete dias de armazenamento. Para contagem de S. aureus, os tratamentos apresentaram <102 UFC/g até 14 dias, exceto o manjericão que aos 14 dias excedeu o limite estabelecido pela legislação.

Natural extracts marination in chicken breast fillets / Extratos naturais na marinação de filés de peito de frango

This study evaluated the effects of natural extracts on chicken breast fillet marinades regarding the physicochemical properties, oxidative stability, and the Staphylococcus aureus and Escherichia coli inhibition during 21 days of storage. Chicken breast fillets (Pectoralis major) (128 units) purchased in a local market, were used, allocated in a completely randomized block design, in a 4 x 4 factorial scheme (antioxidant x storage time), totalling 16 treatments with eight replicates. The TBARS and the pH values were not influenced by the analyzed factors. For the color results, the values of L* and b* were lower in the marinated chicken breast fillets with basil and BHT, respectively. When assessing the effect of storage time, an increase in oxidation was observed up to 21 days of storage. For pH, a quadratic decrease after storage with an increase in the pH value from the 11th day of storage was observed. In the color results, there was a linear decrease in the L* value during the storage period and in the value of b* a quadratic effect was observed with a reduction of this intensity up to 21 days of storage. In relation to the value of a*, a quadratic effect with an increase in the red intensity from the 7 days of storage was observed. For the counting of the S. aureus, the treatments presented 102 CFU/g up to 14 days, except for the basil which exceeded the limit established by the legislation at 14 days.

O objetivo deste estudo foi avaliar os efeitos de extratos naturais em marinados de filés de peito de frango sobre as propriedades físico-químicas, estabilidade oxidativa e inibição Staphylococcus aureus e Escherichia coli durante 21 dias de armazenamento. Foram utilizados 128 filés de peito de frango (Pectoralis major) adquiridos no mercado local, alocados em delineamento de blocos inteiramente casualizados em fatorial 4 x 4 (antioxidante x tempo de armazenamento), totalizando 16 tratamentos com oito repetições. Os valores de TBARS e pH não foram influenciados pelos tratamentos. Para os resultados de cor apenas os valores de L* e b* foram influenciados pelos tratamentos, sendo os menores valores encontrados no tratamento com manjericão e BHT, respectivamente. Avaliando o efeito do tempo de armazenamento observou-se aumento da oxidação até 21 dias de estocagem. Para o pH verificou-se diminuição quadrática após a estocagem com aumento no valor do pH a partir do 11º dia de armazenamento. Nos resultados de cor, verificou-se queda linear no valor L* durante o período de armazenamento e no valor de b* observou-se efeito quadrático com redução dessa intensidade até 21 dias de estocagem. Em relação ao valor de a* observou-se efeito quadrático com aumento da intensidade a partir dos sete dias de armazenamento. Para contagem de S. aureus, os tratamentos apresentaram <102 UFC/g até 14 dias, exceto o manjericão que aos 14 dias excedeu o limite estabelecido pela legislação.

Effect of treatment with sunflower oil and in combination with pomegranate and plum sauce on the chemical, microbiological and sensory properties of marinated Carp fillets (Cyprinus carpio) / Efeito do tratamento com óleo de girassol e em combinação com molho de romã e ameixa nas propiedades químicas, microbiológicas e sensoriais de filetes de carpa marinados (Cyprinus carpio)

The effect of sunflower oil (SO), sunflower oil-pomegranate sauce (PS1) and sunflower oil-plum sauce (PS2) on shelf life of marinated carp fillets was investigated in terms of sensory evaluation, chemical (peroxide value (POV), thiobarbituric acid (TBA), free fatty acids (FFA), total volatile basic nitrogen (TVB-N) and pH), and microbiological properties (Total viable count (TVC), Escherichia coli, Total coliform, Staphylococci/Micrococci, Salmonella spp.) during 30 days of storage. Proximate composition, which includes total crude protein%, fat%, moisture% and ash% of fresh carp fillets before marination process was analyzed and found 18.69±0.86, 4.08±0.19, 74.33±0.63 and 2.17±0.45, respectively. Sensory evaluation analysis showed that total appearance, odor-taste and texture scores decreased during storage. TVB-N significantly increased in all group after 1 month of storage (P 0.05). At the end of storage, the lowest TBA value (1.38 mg MA/kg carp fillet) was determined in the PS1 group. During storage, the highest POV value was observed in the control group (8.49 mEq O2/kg) compared to other groups. Initial TVC of 1.5 log CFU/g, 1.7 log CFU/g and 1.8 log CFU/g increased to 3.7 log CFU/g, 2.9 log CFU/g and 3.2 log CFU/g in SO, PS1 and PS2 groups, respectively. Results showed that the shelf life of marinated carp fillets treated with sunflower oil and in combination with pomegranate and plum sauce was more than 1 month.(AU)

O efeito do óleo de girassol (SO), molho de óleo de girassol-romã (PS1) e molho de óleo de girassol-ameixa (PS2) na vida útil de filetes de carpa marinados foi investigado em termos sensorial, químico (valor de peróxido (PV), ácido tiobarbitúrico) (TBA), ácidos graxos livres (AGL), nitrogênio básico volátil total (TVB-N) e pH) e propriedades microbiológicas (contagem viável total (TVC), Escherichia coli, coliforme total, estafilococos/Micrococos, Salmonella spp.). Durante 30 dias de armazenamento. A composição aproximada, que inclui % de proteína bruta total, % de gordura, % de umidade e % de cinzas de filés de carpa frescos antes do processo de marinação foi analisada e encontrada 18,69 ± 0,86, 4,08 ± 0,19, 74,33 ± 0,63 e 2,17 ± 0,45, respectivamente. A análise sensorial mostrou que os escores totais de aparência, odor e sabor diminuíram durante o armazenamento. TVB-N aumentou significativamente (P 0,05) em todos os grupos após 1 mês de armazenamento. No final do armazenamento, o menor valor de TBA (1,38 mg MA / kg de filé de carpa) foi determinado no grupo PS1. Durante o armazenamento, o maior valor de POV foi observado no grupo controle (8,49 mEq O2/kg) em comparação com outros grupos. O TVC inicial de 1,5 log CFU/g, 1,7 log UFC/g, 1,8 log CFU/g aumentou para 3,7 log CFU/g, 2,9 log CFU/g, 3,2 log CFU/g nos grupos SO, PS1 e PS2, respectivamente. Os resultados mostraram que a vida útil dos filés de carpa marinados tratados com óleo de girassol e em combinação com molho de romã e ameixa era superior a um mês.(AU)

Effect of Tumbling Marination on Marinade Uptake of Chicken Carcass and Parts Quality

The objectives of this study were to evaluate the effect of marination on marinade uptake of chicken carcasses and to determine the meat quality of carcass parts. In total, 45 eviscerated chicken carcasses were divided into three marinating treatments: no marination, marination in water, marination in non-phosphate and low-salt solution (NPLS). The study showed that the marinade uptake of chicken carcasses was higher than 4.0% for NPLS marination and than 3.5% for water marination when compared with the non-marinated treatment. However, raw chicken meat yield after cut-up was not significantly different (p0.05) among treatments. Carcasses marinated in NPLS solution presented higher water-holding capacity (WHC). The results showed that NPLS marination may reduce cooking loss and expressible water of chicken meat after cooking. Based on the Warner-Bratzler Shear (WBSF) results, NPLS marination had a stronger effect on textural quality of cooked breast meat than thighs and drumsticks. However, no significant differences of texture profile analysis (TPA) parameters were observed (p0.05). In the sensory evaluation, NPLS marination influenced the sensory quality of cooked meat, particularly texture and appearance attributes, but not the taste and aftertaste attributes of cooked meat. It is concluded that NPLS marination effectively increased carcass weight, despite its effects on meat quality varied according to the anatomical location of the parts.(AU)

Effect of Tumbling Marination on Marinade Uptake of Chicken Carcass and Parts Quality

The objectives of this study were to evaluate the effect of marination on marinade uptake of chicken carcasses and to determine the meat quality of carcass parts. In total, 45 eviscerated chicken carcasses were divided into three marinating treatments: no marination, marination in water, marination in non-phosphate and low-salt solution (NPLS). The study showed that the marinade uptake of chicken carcasses was higher than 4.0% for NPLS marination and than 3.5% for water marination when compared with the non-marinated treatment. However, raw chicken meat yield after cut-up was not significantly different (p0.05) among treatments. Carcasses marinated in NPLS solution presented higher water-holding capacity (WHC). The results showed that NPLS marination may reduce cooking loss and expressible water of chicken meat after cooking. Based on the Warner-Bratzler Shear (WBSF) results, NPLS marination had a stronger effect on textural quality of cooked breast meat than thighs and drumsticks. However, no significant differences of texture profile analysis (TPA) parameters were observed (p0.05). In the sensory evaluation, NPLS marination influenced the sensory quality of cooked meat, particularly texture and appearance attributes, but not the taste and aftertaste attributes of cooked meat. It is concluded that NPLS marination effectively increased carcass weight, despite its effects on meat quality varied according to the anatomical location of the parts.

Effect of marination with fruit and vegetable juice on the some quality characteristics of turkey breast meat

The effect of marination with antioxidant-rich fruit and vegetable juices, including black carrot juice, black mulberry juice, black grape and pomegranate juice, mixed vegetable juice (yellow carrot, tomato, zucchini, pepper, black carrot, cucumber and lettuce) for 24 and 48 hours on chemical, textural and sensorial properties of turkey breast meat was investigated. Moisture content of the samples marinated for 24 hours and cooked varied between 58.85 and 70.51%, with the control sample presenting the moisture highest value. The samples marinated in red grape juice for 48 hours had the highest cooking loss (49.11%), while the lowest cooking loss was recorded in the samples marinated in black carrot juice (40.61%). Moreover, the phenolic content of the samples marinated for 24 hours (250.12-1354.76 mg ga/L) was higher than those marinated for 48 hours (210.56-1156.43 mg ga/L). Reduced hardness values were obtained in turkey breast meat marinated in pomegranate (1.36 kg) and red grape (0.86 kg) juices, suggesting that these juices may potentially to be used as processing ingredients. Marination for 48 hours promoted better sensorial properties than marination for 24 hours.

Effect of marination with fruit and vegetable juice on the some quality characteristics of turkey breast meat

The effect of marination with antioxidant-rich fruit and vegetable juices, including black carrot juice, black mulberry juice, black grape and pomegranate juice, mixed vegetable juice (yellow carrot, tomato, zucchini, pepper, black carrot, cucumber and lettuce) for 24 and 48 hours on chemical, textural and sensorial properties of turkey breast meat was investigated. Moisture content of the samples marinated for 24 hours and cooked varied between 58.85 and 70.51%, with the control sample presenting the moisture highest value. The samples marinated in red grape juice for 48 hours had the highest cooking loss (49.11%), while the lowest cooking loss was recorded in the samples marinated in black carrot juice (40.61%). Moreover, the phenolic content of the samples marinated for 24 hours (250.12-1354.76 mg ga/L) was higher than those marinated for 48 hours (210.56-1156.43 mg ga/L). Reduced hardness values were obtained in turkey breast meat marinated in pomegranate (1.36 kg) and red grape (0.86 kg) juices, suggesting that these juices may potentially to be used as processing ingredients. Marination for 48 hours promoted better sensorial properties than marination for 24 hours.(AU)

QUALIDADE DA CARNE BOVINA SUBMETIDA À MARINAÇÃO COM PRÓPOLIS VERDE, VERMELHA E MARROM

O objetivo deste trabalho foi avaliar o efeito de marinados enriquecidos com extratos das própolis verde, vermelha e marrom sobre as características de qualidade da carne bovina ao longo de 12 dias de armazenamento refrigerado (4°C ± 1°). Utilizaram-se porções do contrafilé (Longissimus dorsi) marinadas com água destilada (controle), marinadas com própolis verde (MGP), própolis vermelha (MRP) e própolis marrom (MBP). Para as análises microbiológicas as amostras foram submetidas à determinação de microorganismos mesófilos, psicrotróficos, psicrófilos e salmonella spp. Foram avaliados os parâmetros físico-químicos de pH, cor (L* a* b*), capacidade de retenção de água (CRA), perda de peso na cocção (PPC), força de cisalhamento (FC), umidade, cinza, proteína, lipídeos e a oxidação lipídica. As análises foram feitas em triplicata nos tempos: 0 3, 6, 9 e 12 dias. Para a análise sensorial foram realizados os testes de aceitação e intenção de comprar. As análises microbiológicas demonstraram que as amostras atenderam aos padrões microbiológicos para carne in natura, não foi detectada a presença de Salmonella sp. em nenhuma das amostras durante o armazenamento refrigerado. Para os valores de pH, as amostras marinadas com o MRP mantiveram o pH aceitável para consumo. O MRP e MBP oferecem uma proteção que evita perdas, mostrando valores de CRA de 74,53 e 71,77%, respectivamente no 12° dia de armazenamento. O MGP apresentou menor perda de peso na cocção no 12° dia de armazenamento e também mostrou menores valores de força de cisalhamento. As amostras MGP e MBP apresentaram menores alterações nos valores de luminosidade. Os extratos mantiveram os valores de umidade, cinza, proteína e lipídeos estáveis, e retardaram a oxidação lipídica durante todo o período de estocagem. Quanto ao teste sensorial, a marinação de menor aceitação foi a MRP por apresentar sabor e odor forte. A intenção de compra por partes dos julgadores mostrou que a carne MBP apresentou maior percentual de intenção de compra (70%). A própolis vermelha demonstrou potencial uso como conservante de alimentos, mas apresenta sabor forte e desagradável que altera as características sensoriais. A carne marinada com a própolis marrom apresentou maior intenção de compra pelos avaliadores, mostrando também maiores notas no teste de aceitação. O uso dos extratos mostrou capacidade antioxidante e antimicrobiana preservando assim as características físico-químicas e microbiológicas da carne e a marinação com o extrato da própolis marrom foi a mais aceita por parte dos provadores.

The objective of this work was to evaluate the effect of marinades enriched with extracts of green, red and brown propolis on the quality characteristics of beef over 12 days of cold storage (4 ° C ± 1 °). Portions of the fillet (Longissimus dorsi) marinated with distilled water (control), marinated with green propolis (MGP), red propolis (MRP) and brown propolis (MBP) were used. For microbiological analysis, the samples were subjected to the determination of mesophilic, psychrotrophic, psychrophilic and salmonella spp. The physicochemical parameters of pH, color (L * a * b *), water holding capacity (CRA), cooking weight loss (PPC), shear strength (FC), moisture, ash, protein were evaluated , lipids and lipid oxidation. The analyzes were performed in triplicate at times: 0 3, 6, 9 and 12 days. For the sensory analysis, acceptance and purchase intention tests were performed. Microbiological analyzes showed that the samples met the microbiological standards for fresh meat, the presence of Salmonella sp. in any of the samples during cold storage. For pH values, samples marinated with MRP maintained an acceptable pH for consumption. MRP and MBP offer protection that prevents losses, showing CRA values of 74.53 and 71.77%, respectively on the 12th day of storage. MGP showed less weight loss in cooking on the 12th day of storage and also showed lower values of shear force. The MGP and MBP samples showed smaller changes in the luminosity values. The extracts maintained the values of moisture, ash, protein and lipids stable, and delayed lipid oxidation throughout the storage period. As for the sensory test, the least accepted marination was the MRP because it had a strong taste and odor. The purchase intention by the judges showed that the MBP meat had a higher percentage of purchase intention (70%). Red propolis has shown potential use as a food preservative, but has a strong and unpleasant taste that alters sensory characteristics. Meat marinated with brown propolis showed a higher purchase intention by the evaluators, also showing higher marks in the acceptance test. The use of the extracts showed antioxidant and antimicrobial capacity, thus preserving the physical-chemical and microbiological characteristics of the meat and the marinating with the brown propolis extract was the most accepted by the tasters.

EFEITO DA RADIAÇÃO UV-C NA QUALIDADE BACTERIOLÓGICA E SENSORIAL DE FILÉS DE PEITO DE FRANGO (Gallus gallus domesticus) PRONTOS PARA CONSUMO ARMAZENADOS SOB REFRIGERAÇÃO

O aumento do consumo de alimentos e a necessidade de produtos com prazo comercial mais longo levaram a uma demanda crescente pelo uso de técnicas combinadas, chamada de Teoria dos obstáculos, que tem como princípio o controle do desenvolvimento microbiano por aplicação de uma série de obstáculos, que funcionam como barreiras a sobrevivência dos microrganismos, assegurando as propriedades sensoriais e nutritivas, aumentando o prazo comercial dos alimentos. Objetivou-se com o presente estudo desenvolver filé de peito de frango pronto para consumo e avaliar o efeito combinado do tratamento térmico, da refrigeração e radiação UV-C na qualidade bacteriológica e sensorial. Todos os filés foram previamente temperados por processo de marinação em temperatura de refrigeração por 15 minutos, grelhados em chapa inox na temperatura média de 200°C, embalados e submetidos a diferentes doses de radiação UV-C (836,56 mW.s/cm2 e 2166,598 mW.s/cm2). As amostras foram armazenadas em temperatura de 2 ± 1°C protegidas da luz por até 15 dias e analisadas para contagem de bactérias heterotróficas aeróbias mesófilas, bactérias heterotróficas aeróbias psicrotróficas, coliformes totais, Escherichia coli, Salmonella spp., Clostridium perfringens e Staphylococcus coagulase positiva, cor (valores L*, a* e b*), textura e o padrão sensorial nos dias 1, 3, 6, 9, 12 e 15. Os resultados das análises bacteriológicas foram considerados satisfatórios, tendo redução significativa (P > 0,05) de CBHAM e CBHAP, e ausência de crescimento das bactérias patogênicas avaliadas. A ação prolongada da radiação UV-C interferiu de forma negativa na percepção da textura dos peitos de frango, porém essa alteração não foi verificada na escala do ideal e o tratamento com UV-C não afetou a intenção de compra. No tratamento com maior dose, houve redução dos parâmetros de textura, considerando-se que o uso elevado de doses de UV-C tende a deixar o peito de frango mais macio. Concluiu-se, que o emprego de métodos combinados de conservação é eficaz na redução de bactérias patogênicas e deteriorantes e que o uso de UV-C não afeta significativamente a qualidade sensorial.

The increase of food consumption and the need for longer shelf life products have led to a demand for the use of combined techniques, called hurdle technology, which has as its principle the control of microbial development by applying a number of obstacles that act as barriers to the survival of microorganisms, ensuring the sensory and nutritive properties, increasing the shelf life. The aim of this study was to develop ready-to-eat chicken breast fillet and evaluate the combined effect of heat treatment, refrigeration and UV-C radiation on the bacteriological and sensory quality. All fillets were previously seasoned by marination process at refrigeration temperature for 15 minutes, then grilled in stainless steel plate at an average temperature of 200°C, packaged and subjected to different doses of UV-C radiation (836,56 mW.s/cm2 and 2166,598 mW.s/cm2). The samples were stored at 2 ± 1°C protected from light for up to 15 days and analyzed for count of heterotrophic aerobic mesophilic and psychrotrophic bacteria, total coliforms, Escherchia coli, Salmonella spp., Clostridium perfringens and Staphylococcus positive coagulase, instrumental color (L*, a* and b* values), texture profile analysis (TPA) on days 1, 3, 6, 9, 12 and 15 and sensory analysis. The results of the bacteriological analyzes were considered satisfactory, with significant reduction (P > 0,05) for mesophilic and psychrotrophic bacteria and absence of growth of the evaluated pathogenic bacteria. The higher dose of UV-C radiation negatively interfered with the perception of chicken breast texture, however, this change was not verified on the ideal scale test and the UV-C treatment did not affect the intention to purchase the product. On the treatment with higher dose, there was a reduction in the texture parameters, considering that high doses of UV-C tend to make chicken breasts softer. It was concluded that the use of combined conservation methods is effective in reducing pathogenic and spoilage bacteria and that the use of UV-C does not significantly affect sensory quality.

Antioxidant and bacteriostatic effects of the addition of extract of quillay polyphenols (Quillaja saponaria) in the marinade of broiler chicken

The nutritional and sensorial characteristics of chicken meat can be affected by oxidative rancidity, process of oxidation of lipids in the meat that constitutes one of the main forms of food deterioration. This problem may be prevented or reduced by adding antioxidants to the meat during the process of marination. In the present study, the addition of a polyphenol-rich quillay extract (QLPerm®) at 5 levels (0, 0.05, 0.10, 0.15, and 0.20%) to the marinade of chicken meat was evaluated. The marinated meat was stored under refrigeration (6 ºC) for 0, 2, 4, 6, and 8 days. Basal and induced lipid oxidation was evaluated by TBARS analysis. Microbiological quality was assessed by total coliforms and mesophillic aerobe counts. The application of this natural antioxidant reduced, in some cases, meat lipidic oxidation, improved its microbiological quality, and did not leave any perceivable residues as analyzed by a sensorial evaluation panel.

Antioxidant and bacteriostatic effects of the addition of extract of quillay polyphenols (Quillaja saponaria) in the marinade of broiler chicken

The nutritional and sensorial characteristics of chicken meat can be affected by oxidative rancidity, process of oxidation of lipids in the meat that constitutes one of the main forms of food deterioration. This problem may be prevented or reduced by adding antioxidants to the meat during the process of marination. In the present study, the addition of a polyphenol-rich quillay extract (QLPerm®) at 5 levels (0, 0.05, 0.10, 0.15, and 0.20%) to the marinade of chicken meat was evaluated. The marinated meat was stored under refrigeration (6 ºC) for 0, 2, 4, 6, and 8 days. Basal and induced lipid oxidation was evaluated by TBARS analysis. Microbiological quality was assessed by total coliforms and mesophillic aerobe counts. The application of this natural antioxidant reduced, in some cases, meat lipidic oxidation, improved its microbiological quality, and did not leave any perceivable residues as analyzed by a sensorial evaluation panel.(AU)

Antioxidant and bacteriostatic effects of the addition of extract of quillay polyphenols (Quillaja saponaria) in the marinade of broiler chicken

The nutritional and sensorial characteristics of chicken meat can be affected by oxidative rancidity, process of oxidation of lipids in the meat that constitutes one of the main forms of food deterioration. This problem may be prevented or reduced by adding antioxidants to the meat during the process of marination. In the present study, the addition of a polyphenol-rich quillay extract (QLPerm®) at 5 levels (0, 0.05, 0.10, 0.15, and 0.20%) to the marinade of chicken meat was evaluated. The marinated meat was stored under refrigeration (6 ºC) for 0, 2, 4, 6, and 8 days. Basal and induced lipid oxidation was evaluated by TBARS analysis. Microbiological quality was assessed by total coliforms and mesophillic aerobe counts. The application of this natural antioxidant reduced, in some cases, meat lipidic oxidation, improved its microbiological quality, and did not leave any perceivable residues as analyzed by a sensorial evaluation panel.

Estratégias para conservação de carne armazenada sob refrigeração: embalagem em atmosfera modificada e processamento em alta pressão

A busca por produtos mais saudáveis e minimamente processados tem levado indústrias e pesquisadores a estudarem novas formas de preservação de alimentos. Os objetivos deste trabalho foram: 1) avaliar o efeito da embalagem com atmosfera modificada (ATM) na preservação de lombo ovino armazenado sob refrigeração e 2) Avaliar o efeito do processamento em alta pressão na conservação de carne bovina marinada e com teor de sódio reduzido. Em ambas as pesquisas, músculos Longissimus lumborum foram submetidos à contagem microbiana, avaliação de cor, pH, oxidação lipídica (TBARS), perdas por cocção (PPC) e força de cisalhamento. Para o estudo do efeito da embalagem em atmosfera modificada, as amostras foram acondicionadas em cinco sistemas de ATM, 15% O2 + 85% CO2; 30% de O2 + 70% de CO2; 45% de O2 + 55% de CO2; 60% de O2 + 40% de CO2 e Vácuo (controle) e armazenadas a 1°C durante 21 dias. As análises de cor, pH, TBARS, PPC e força de cisalhamento foram realizadas a cada sete dias e as microbiológicas duas vezes por semana. Diferentes concentrações de oxigênio dentro da embalagem trouxeram diferença significativa na intensidade de cor vermelha das carnes armazenadas em ATM. Até o sétimo dia de estocagem tratamentos com maior quantidade de O2 apresentaram melhor coloração, após esse período embalagens a vácuo conseguiram preservar melhor a mioglobina. Diferentes concentrações gasosas não trouxeram causaram diferença (p> 0,05) no pH da carne entre tratamentos. Nenhuma diferença significativa entre tratamentos foi encontrada para amostras embaladas em ATM nos parâmetros perda de peso por cocção e força de cisalhamento. A embalagem em atmosfera modificada foi capaz de retardar o crescimento da microbiota presente na carne. Isso levou á preservação da amostra por até 18 dias sob refrigeração, enquanto amostras a vácuo tiveram uma vida útil de 11 dias. Para o estudo do efeito da alta pressão em carne marinada com baixo teor de sódio, as carnes foram inoculadas com 106 UFC/g de carne com E. faecium e Listeria innocua e em seguida marinadas durante 18 horas, a 4°C, em diferentes soluções: 1% NaCl + 1% ácido cítrico, 1% NaCl + 2% ácido cítrico, 2% NaCl + 2% ácido cítrico e 2% NaCl + 2% ácido cítrico. Após a marinação as amostras foram submetidas ao tratamento nas seguintes pressões: Zero (controle), 300MPa, 450Mpa, 600MPa. As análises físico-químicas e microbiológicas foram realizadas logo após o tratamento. O tratamento em alta pressão foi capaz de reduzir a população microbiana em até seis ciclos logarítmicos quando 600Mpa foram aplicados em todas as soluções estudadas. A não aplicação de alta pressão proporcionou a redução de apenas um ciclo log na população de E. faecium quando as carnes foram marinadas com 2% NaCl + 2% ácido cítrico. A alta pressão e as diferentes concentrações de sal e ácido, não trouxeram diferença significativa na coloração das amostras. Já o maior teor de ácido cítrico na marinada causou maior (p<0,05) redução do pH da carne em comparação com as amostras em baixa concentração de ácido. Os experimentos demonstraram que a tanto embalagem a vácuo quanto a aplicação de ácido cítrico foram eficientes em retardar a oxidação lipídica. Pressões de 600Mpa tornaram a carne significativamente mais dura que as demais pressões aplicadas. Os resultados demonstraram a possibilidade de extensão da vida útil da carne refrigerada através da aplicação de diferentes tecnologias: a embalagem com atmosfera modificada para carne fresca e processamento em alta pressão de carnes marinadas com reduzido teor de sal.

The seek for healthier and minimally processed foods has led industries and researchers to study new forms of food preservation. The objective of this project was 1) to evaluate the effect of modified atmosphere packaging (MAP) in the preservation of lamb loin stored under refrigeration and 2) to evaluate the effect of high pressure on the conservation of marinated beef with reduced sodium content. In both cases, Longissimus lumborum muscles were submitted to microbial count, color evaluation, pH, lipid oxidation (TBARS), cooking losses (CL) and shear force. To study the effect of modified atmosphere packaging, the samples were placed into five MAP systems, 15% O2 + 85% CO2; 30% O2 + 70% CO2; 45% O2 + 55% CO2; 60% O2 + 40% CO2 and vacuum (control) and stored at 1 ° C for 21 days. The color, pH, TBARS, CL and shear force analyzes were performed every seven days and microbiological loads counted twice a week. Different concentrations of oxygen in the headspace brought significant difference in the redness of samples packed in ATM. Until the seventh day of storage the treatments with higher concentration of O2 showed a better color, thereafter vacuum packaging managed to best preserve the myoglobin. Different gas concentrations have not brought significant difference (p> 0.05) in the pH of the meat among treatments. No significant difference among treatments was found for samples packed in ATM for cooking loses and shear force parameters. The modified atmosphere packaging was able to retard the growth of microbial flora on meat. This led to the preservation of the sample for up to 18 days under refrigeration, while samples in vacuum had a shelf life of only 11 days. To evaluate the effect of high pressure in marinated meat, the steaks were inoculated with 106 CFU / g of meat with E. faecium and Listeria innocua and then marinated for 18 hours at 4°C in different solutions: 1% NaCl + 1% citric acid, 1% NaCl + 2% citric acid, 2% NaCl + 2% citric acid and 2% NaCl + 2% citric acid. After marination, samples were subjected to the following pressures: 600MPa, 450MPa, 300MPa and 0MPa (control). The physicochemical and microbiological analyzes were conducted soon after treatment. The high pressure treatment was able to reduce six log cycles of the microbial population when 600MPa was applied to all solutions studied. Without high pressure application, the reduction was only of 1 log cycle in the population of E. faecium when the samples were marinated with 2% NaCl+ 2% acid. The high pressure and different sodium and acid concentrations did not bring difference in the color of the samples. Higher citric acid content in the marinade caused higher (p <0.05) reduction of the pH of the meat, compared with samples of low concentration of acid. In order to slow down lipid oxidation, the experiments demonstrated that both vacuum packaging and citric acid are efficient implementation. The application of 600MPa made the meat significantly tougher than the meat treated with other pressures. The results demonstrated the possibility of extending the shelf-life of the chilled meat by applying different technologies: modified atmosphere packaging for fresh meat and marination of meat with reduced salt content by high pressure use.

Controle da utilização de ingredientes não cárneos para injeção e marinação de carnes

Meat production and consumption growth has been accompanied by a wide diversification of processed products, while the trading of non-processed meat has decreased. Phosphates and non-meat proteins, mainly soy and whey proteins, are widely used to marinate meat, improving its texture and promoting the fluids retention that can bring sensorial benefits to the consumers and improve producers' yield. On this technology, the main processes employed are the injection and the tumbling of raw materials. However, some fraudulent practices must be avoided by the meat inspection service, setting limits to the replacement of meat proteins by water and non-meat ingredients. The present article reviewed the main aspects of the use of such ingredients enlightening the importance of appropriate analytical techniques to control injected, and marinated products.

O crescimento da produção e consumo de carne têm sido acompanhados da diversificação de produtos processados, com maior elaboração de itens de conveniência, praticidade e valor agregado, em detrimento da comercialização de cortes in natura. Fosfatos e proteínas não cárneas, sobretudo as da soja e do soro de leite, figuram entre os ingredientes mais usados para marinar carnes, melhorando sua textura e promovendo a retenção de líquidos que podem trazer aumento do rendimento de fabricação e benefícios sensoriais para o consumidor. Nessa tecnologia, os principais processos empregados são a injeção e o massageamento da carne. No entanto, práticas abusivas devem ser coibidas pela fiscalização, impondo limites à incorporação de água pelo produto final e à utilização de ingredientes não cárneos. No presente artigo, são revisados aspectos da utilização desses ingredientes, ressaltando a importância da disponibilidade de técnicas analíticas adequadas ao controle de produtos injetados e marinados.

Controle da utilização de ingredientes não cárneos para injeção e marinação de carnes

Meat production and consumption growth has been accompanied by a wide diversification of processed products, while the trading of non-processed meat has decreased. Phosphates and non-meat proteins, mainly soy and whey proteins, are widely used to marinate meat, improving its texture and promoting the fluids retention that can bring sensorial benefits to the consumers and improve producers' yield. On this technology, the main processes employed are the injection and the tumbling of raw materials. However, some fraudulent practices must be avoided by the meat inspection service, setting limits to the replacement of meat proteins by water and non-meat ingredients. The present article reviewed the main aspects of the use of such ingredients enlightening the importance of appropriate analytical techniques to control injected, and marinated products.

O crescimento da produção e consumo de carne têm sido acompanhados da diversificação de produtos processados, com maior elaboração de itens de conveniência, praticidade e valor agregado, em detrimento da comercialização de cortes in natura. Fosfatos e proteínas não cárneas, sobretudo as da soja e do soro de leite, figuram entre os ingredientes mais usados para marinar carnes, melhorando sua textura e promovendo a retenção de líquidos que podem trazer aumento do rendimento de fabricação e benefícios sensoriais para o consumidor. Nessa tecnologia, os principais processos empregados são a injeção e o massageamento da carne. No entanto, práticas abusivas devem ser coibidas pela fiscalização, impondo limites à incorporação de água pelo produto final e à utilização de ingredientes não cárneos. No presente artigo, são revisados aspectos da utilização desses ingredientes, ressaltando a importância da disponibilidade de técnicas analíticas adequadas ao controle de produtos injetados e marinados.

Controle da utilização de ingredientes não cárneos para injeção e marinação de carnes

Meat production and consumption growth has been accompanied by a wide diversification of processed products, while the trading of non-processed meat has decreased. Phosphates and non-meat proteins, mainly soy and whey proteins, are widely used to marinate meat, improving its texture and promoting the fluids retention that can bring sensorial benefits to the consumers and improve producers' yield. On this technology, the main processes employed are the injection and the tumbling of raw materials. However, some fraudulent practices must be avoided by the meat inspection service, setting limits to the replacement of meat proteins by water and non-meat ingredients. The present article reviewed the main aspects of the use of such ingredients enlightening the importance of appropriate analytical techniques to control injected, and marinated products.

O crescimento da produção e consumo de carne têm sido acompanhados da diversificação de produtos processados, com maior elaboração de itens de conveniência, praticidade e valor agregado, em detrimento da comercialização de cortes in natura. Fosfatos e proteínas não cárneas, sobretudo as da soja e do soro de leite, figuram entre os ingredientes mais usados para marinar carnes, melhorando sua textura e promovendo a retenção de líquidos que podem trazer aumento do rendimento de fabricação e benefícios sensoriais para o consumidor. Nessa tecnologia, os principais processos empregados são a injeção e o massageamento da carne. No entanto, práticas abusivas devem ser coibidas pela fiscalização, impondo limites à incorporação de água pelo produto final e à utilização de ingredientes não cárneos. No presente artigo, são revisados aspectos da utilização desses ingredientes, ressaltando a importância da disponibilidade de técnicas analíticas adequadas ao controle de produtos injetados e marinados.

Marinação: técnica alternativa no processamento de carne de frango / Marination: alternative technique for chicken meat processing

A possibilidade de se agregar valor a cortes de carne de frango, facilitar o seu preparo e obter a satisfação do consumidor final devido ao incremento do sabor e da textura dos produtos, além do aumento do lucro para os processadores, são fatores que vêm ao encontro das necessidades e oportunidades do mercado para novos serviços de varejo. A marinação é uma técnica alternativa para a obtenção de um produto semipreparado com tempo de conservação prolongado, aumento da capacidade de retenção de água e, por extensão, da suculência, além de contribuir para a melhora da maciez em determinadas concentrações salinas. A adição de condimentos e ingredientes básicos, como sal e fosfatos, realça o sabor, e o uso de cloreto de cálcio e enzimas como a papaína melhoraram ainda mais a maciez.

The possibility of adding value to chicken cuts, facilitating their preparation and obtaining the approval from final consumers due to their improved flavour and texture, as well as the increased profit of producers are factors that have met necessities and opportunities of market for new retail services. Marination is an alternative technique for the attainment of a semi-prepared product with extended shelflife, increased water retention capacity and succulence, which also contributes to improve tenderness at some salt concentrations. The addition of flavour-enhancing seasonings and other food ingredients also contribute to increase the acceptance rate of these products. Basic ingredients such as salt and phosphates are already used, and to increase tenderness even more, calcium chloride and enzymes such as papain may also be added.

Marinação: técnica alternativa no processamento de carne de frango / Marination: alternative technique for chicken meat processing

A possibilidade de se agregar valor a cortes de carne de frango, facilitar o seu preparo e obter a satisfação do consumidor final devido ao incremento do sabor e da textura dos produtos, além do aumento do lucro para os processadores, são fatores que vêm ao encontro das necessidades e oportunidades do mercado para novos serviços de varejo. A marinação é uma técnica alternativa para a obtenção de um produto semipreparado com tempo de conservação prolongado, aumento da capacidade de retenção de água e, por extensão, da suculência, além de contribuir para a melhora da maciez em determinadas concentrações salinas. A adição de condimentos e ingredientes básicos, como sal e fosfatos, realça o sabor, e o uso de cloreto de cálcio e enzimas como a papaína melhoraram ainda mais a maciez.(AU)

The possibility of adding value to chicken cuts, facilitating their preparation and obtaining the approval from final consumers due to their improved flavour and texture, as well as the increased profit of producers are factors that have met necessities and opportunities of market for new retail services. Marination is an alternative technique for the attainment of a semi-prepared product with extended shelflife, increased water retention capacity and succulence, which also contributes to improve tenderness at some salt concentrations. The addition of flavour-enhancing seasonings and other food ingredients also contribute to increase the acceptance rate of these products. Basic ingredients such as salt and phosphates are already used, and to increase tenderness even more, calcium chloride and enzymes such as papain may also be added.(AU)

Maturação e marinação no amaciamento da carne de cordeiros

Foram estudados os efeitos do tempo de maturação (0,7 e 14 dias) e da injeção de cloreto de cálcio (O e 0,3 M) nos parâmetros qualitativos da carne ovina, utilizando-se 24 cordeiros Morada Nova, que receberam dieta constitufda de 60% de concentrado e 40% de volumoso. O delineamento experimental utilizado foi em blocos Casualizados, em esquema fatorial 3x2 (sem maturação, maturação durante 7 dias e maturação durante 14 dias; sem cloreto de cálcio e com 0,3 M de cloreto de cálcio), com 6 tratamentos e 4 blocos. A carne dos cordeiros atingiu rigor mortís 12 horas após o abate. O decHnio da temperatura apresentou-se trpico de condições de resfriamento habituais. A maturação durante 7 dias melhorou a maciez da carne proveniente do músculo Bíceps femoris. A maturação durante 7 dias ou a utilização do cloreto de cálcio 0,3M melhoraram a maciez da carne proveniente do músculo Longíssímus. O músculo Triceps brachíi não apresentou melhora na maciez pelos processos de maturação e marinação utilizados. A maturação escureu a came dos músculos Bíceps femorís, Longíssímus e Triceps brachíi. O cloreto de cálcio não modificou a cor das carnes provenientes do músculos Longíssímus e Triceps brachíi, entretanto as carnes dos músculo Bíceps femoris apresentaram-se mais vermelhas quando receberam cloreto de cálcio. A maturação afetou a capacidade de retenção de água, das carnes do Triceps brachíí. Entretanto, não influenciou as carnes dos músculos Bíceps femoris e Longíssímus. O cloreto de cálcio não modificou a capacidade de retenção de água para os músculos avaliados. Nesta pesquisa os resultados mostraram-se contidos no intervalo considerado adequado para carne ovina. A qualidade sensorial da carne de cordeiros Morada Nova, mostrou-se semelhante quanto aos atributos avaliados quando foi submetida aos processos de maturação e injeção com cloreto de cálcio. A correlação entre a análise da força d

The effects of ageing (O, 7 and 14 days) and calcium chloride injection (O and 0.3 M) in the qualitative parameters of lamb meat were studied. Twentyfour Morada Nova lambs were fed a diet containing 60% concentrate and 40% roughage. It was used a randomized block design in a 3 x 2 factorial arrangement (ageing for O, 7 or 14 days; injection of O or 0.3 M calcium chloride), with 6 treatments and 4 blocks. Lamb meat reached rigor mortis 12 hours afier slaughter. The decline in temperature was considered typical of routine refrigeration processes. Ageing for 7 days improved tenderness of meat from Biceps femoris muscle. Ageing for 7 days or calcium chloride O,3M improved tenderness of meat from Longissimus muscle. Triceps brachii muscle did not improvement tenderness with ageing or marination processes. The muscles presented differences in colour (L *, a* and b*) 24 hours afie r rigor mortis development. Ageing intensified meat redness from Biceps femoris, Longissimus and Triceps brachi . Calcium chloride had no effect on colour of Longissimus and Triceps brachii, but improved redness in Biceps femoris. Ageing affected the water holding capacity of the meats from Triceps brachii, but not of the meats from Biceps femoris and Longissimus. The water holding capacity was not affected by calcium chloride injection. The present findings are considered within the normal range for lamb meat. Similar results of sensory analysis were observed for the meat of Morada Nova lambs submitted to ageing and injection with calcium chloride. The muscle Longissimus showed adequate correlation between shear force and subjective tenderness