RESUMO
Functional ice creams were developed by adding larvae of the insect Tenebrio molitor mixed with a seed (Salvia hispanica) and a pseudocereal (Chenopodium quinoa) to strawberry-cranberry ice cream. The objective was to increase micronutrients, macronutrients, and antioxidants, thus rendering the product a food complement. Four ice cream formulations were manufactured: the control strawberry-cranberry ice cream and three experimental mixtures, one of them with an addition of Tenebrio larvae (HT) and two others with a combination of Tenebrio larvae, chia (HTC), and quinoa (HTQ). The ice creams were submitted to proximate chemical analysis: mineral, fatty acid, vitamin, and one antioxidant (cyanidin 3 glucoside) determination. The strawberry-cranberry ice cream was used as a control formulation to evaluate if there were significant differences among nutrients, to which a Dunnett test with a critical value of α = 0.05% was applied. The three formulations that were studied showed a significant increase in the analyzed micronutrients and macronutrients compared to the control formulation. We observed increases of up to 62% in lipid content in the HTC formulation, while an increase of 41% in the protein content of the HT formulation was observed. We quantified an increase and enrichment of vitamins and minerals in the manufactured products, so that their nutritional value was significantly enhanced. In the determination of cyanidin 3 glucoside, we found that the formulation to which chia had been added showed an increase of 74% as compared to the control ice cream; this is important because anthocyanins are a group of flavonoids that stand out for their antioxidant and antimutagenic capabilities.
RESUMO
Physicochemical and microbiological properties of pork chops sprayed with Neutral Electrolyzed Water (NEW) were evaluated during storage at refrigeration temperature. Pork chops were randomly allocated into three groups and were artificially contaminated with an inoculum of 106 CFU/mL of Listeria monocytogenes. Each group was treated with either NEW (58 ppm), NaClO (35 ppm), or saline solution (SS). Subsequently, recovered bacteria were plated on TSA petri dishes and the reduction percentage of Listeria monocytogenes was calculated 24 h and 8 days after treatment. Physicochemical analysis [pH, content of lactic acid, thiobarbituric acid reactive substances (TBARS) and total volatile base nitrogen (TVBN)] were performed to evaluate the effect of all solutions used on pork meat kept at 4 °C for 19 days. In vitro NEW reduced L. monocytogenes titers by > 99.98% and 80.19% and 90.35% in artificially contaminated pork 24 h and 8 days after NEW treatment, respectively. Compared to the SS treatment, NEW and NaClO solutions caused a 0.67 Log UFC/g and 0.65 Log UFC/g reduction respectively. After eight days post-treatment, NEW and NaClO bacterial titers were below the SS treatment. NEW caused little color change in treated meat. It helped to reduce the formation of lactic acid and TVB-N when pork chops are kept at 4 °C for 19 days. Therefore, NEW could be considered as a new alternative to sanitize and preserve pork meat.
