RESUMO
The objective of this work is to characterize two types of bovine collagen (fibre and powder), evaluating its application in mixed hamburger formulations, as well as the quality characteristics of the products. The collagen fibre had a fibrillar structure, molecular mass 100 kDa and greater gel strength (146 315 Pa) and protein content (97.81%) than the powdered collagen, which had molecular mass from 50 to 100 kDa, greater hydroxyproline content, and a morphological structure with spherical microparticles more amorphous than the collagen fibre. In this study we found that the addition of 1.5% powdered collagen and 2.5% flocculated soybean flour and/or 0.75% powdered collagen and 3.5% flocculated soybean flour did not deteriorate the technological properties or the sensory attributes of hamburgers. The use of collagen is a promising alternative, since it has functional properties, improves the texture characteristics of a product, and is of low cost.
RESUMO
Uma das alternativas na indústria cárnea para evitar a deterioração de produtos é a utilização de embalagens à vácuo com diferentes barreiras ao oxigênio e vapor de água. Estas embalagens, além de aumentar o shelf-life do produto conserva suas características principais, como cor e aroma, não permitindo que ocorra a queda brusca do pH e a perda excessiva de água. O objetivo deste trabalho foi estudar a estabilidade de presunto acondicionado em embalagens diferentes, copolímero de etileno e álcool vinílico e poliamida, para realizar uma comparação e avaliação das duas embalagens, ambas foramembaladas a vácuo. Estas amostras foram acompanhadas durante vinte e quatro dias e análises de pH, umidade, Aw, sinerese, cor e microbiológicas foram realizadas. Através de análises microbiológicas percebeu-se que até o vigésimo dia de armazenamento o presunto estava apto ao consumo. Porém, o pH do presunto cozido chegou a 5,9 e 6,1 para poliamida e copolímero de etileno e álcool vinílico, respectivamente no vigésimo quarto dia. Testes de sinerese do produto demonstraram uma grande perda de água juntamente com proteínas e gorduras, deixando o produto com um aspecto indesejável. A cor do presunto também foi alterada principalmente nas superfícies do presunto cozido, deixando-as esverdeadas. A Aw decaiu juntamente com o pH, o que foi considerado normal comparando com a literatura. Apesar de condições microbiológicas adequadas certamente este produto seria impedido de serconsumido devido ao aspecto visual inadequado. (AU)
One of the alternatives in meat industry to avoid the deterioration of products is the use the vacuumpackaging with different barriers to oxygen and water vapor. This packaging besides increasing the shelf-life of the product preserves your main characteristics, like color and aroma. In addition to not allow sharp drop in pH and the excessive loss of water. The objective of this article was studying stability of hams packed in different packaging, copolymer of ethylene and vinyl alcohol and polyamide, to realize a comparation and an avaliation of two packaging, both was packed in vacuum. Those samples was accompanied during twenty four days and analysis of pH, moisture, Aw, syneresis, color and microbiological analysis were realized. Through microbiological analysis perceive in the twentieth day storage ham was fit for consumption. However, the pH of the cooked ham reached 6.1 to 5.9 and polyamide and copolymer of ethylene and vinyl alcohol, respectively in the twenty-fourth day. Tests syneresis product showed a major loss of water with proteins and fats, leaving the product with anundesirable appearance. The color of the ham was changed to a mainly at the surface of cooked ham, leaving the greenish. The Aw decreased along with pH, which was considered normal by comparing with the literature. Although microbiological conditions certainly suited this product, would be prevented from being consumed due to inadequate visual aspect. (AU)