RESUMO
The study was carried out to assess fresh slices and thermally pretreated pumpkin (Cucurbita maxima) dried at temperatures of 55 °C, 60 °C, 65 °C, and 70 °C. The drying kinetics and quality attributes of the dried product were determined, and results indicated that the modified Page model was the best fit, with activation energies of 29.47 kJ mol-1 and 16.06 kJ mol-1 for drying fresh and thermally pretreated slices, respectively. A significant effect (p < 0.05) related to thermal pretreatment and temperature was evidenced on the physicochemical properties. The fresh pulp powders presented the following ranges of moisture and color (ΔE), 7.10%-8.31% w.b.; 21.23-25.23, respectively, and for the pretreated pulp powders, they were 8.94%-11.54% w.b., and from 19.00- 28.30, respectively. There were no significant effects on the techno-functional properties in the powders; cold water solubility was 5.36%-6.46%, water absorption capacity was 3.42-6.52 g/g, and oil absorption capacity was 1.00-1.30 g/g. The carbohydrate and fiber contents significantly decreased in the pretreated powder. An increase in antioxidant activity was found in fresh and thermally pretreated pulp powder at a temperature of 70 °C, presenting values between 2.23-2.98 µmol Trolox equivalent g-1d.b. evaluated by the DPPH method and between 40.48-45.92 µmol Trolox equivalent g-1d.b. by ABTS, and no significant differences (p > 0.05) were determined after pulp pretreatment. The total content of carotenoids presented retention percentages for fresh pulp powders of 52.09%, 41.92%, 30.55%, and 22.79%, while for pretreated pulp powders, they were 30.67%, 32.86%, 24.84%, and 14.71% when dried at temperatures of 55 °C, 60 °C, 65 °C, and 70 °C, respectively. The powders obtained from heat-pretreated pumpkin pulp showed significant differences (p < 0.05) in physicochemical characteristics and total carotenoids, but they were not found (p > 0.05) in the techno-functional properties and antioxidant activity evaluated by the DPPH and ABTS methods.
RESUMO
El plasma obtenido de la sangre de algunos animales como el bovino, es aprovechado en diversospaíses en la alimentación humana, incorporado en los alimentos como fuente de proteína de bajocosto. El siguiente trabajo presenta el resultado de la investigación de la elaboración de un embutidotipo salchichón de pollo, con contenido de plasma sanguíneo de bovino. Fueron realizados cincoensayos; plasma bovino hidratado (PBH) reemplazando el 10 y 20% de la proteína de pollo; plasmabovino comercial (PBC) reemplazando el 10 y 20% de la proteína y el control. Fue realizado análisisbromatológico, rendimiento, textura, sensorial y microbiológico. El análisis bromatológico muestradiferencias significativas entre tratamientos (p<0.05), presentando mejor comportamiento el salchichónelaborado con PBH 10%. Las menores perdidas fueron determinadas para el salchichón elaboradocon PBH 20%. El análisis instrumental y sensorial muestra que el mejor comportamiento y atributossensoriales fue para el salchichón elaborado con PBH 10%. Los resultados del análisis microbiológicomuestran que los niveles de los microorganismos determinados están dentro de las normas paraproductos cárnicos cocidos.
The plasma obtained from blood of some animals such as bovines, is used in various countries inhuman nourishment, incorporated in foods as a protein source of low cost. This paper presents the resultsof research into the development of a type sausage stuffed chicken, containing bovine blood plasma. Fivetrials were conducted; hydrated bovine plasma (HBP) by replacing the 10 and 20% of chicken protein,beef commercial plasma (BCP) by replacing the 10 and 20% of protein and control. bromatological, yield,texture, sensory and microbiological analysis were made. Bromatological analysis shows significantdifferences between treatments (p<0.05), showing the best performance the sausage made with 10%HBP. The lowest losses were determined for the sausage prepared with 20% HBP. The instrumental andsensory analysis showed that the best behavior and sensory attributes were for the sausage made with 10%HBP. The results of microbiological analysis showed that levels of certain microorganisms are within thestandards for cooked meat products.
O plasma obtido da sangue de alguns animais, como vacas, é usado em vários países, para consumohumano, adicionado nos alimentos como fonte de proteína de baixo custo. Este trabalho apresentaos resultados da investigação do desenvolvimento de um tipo de salame de frango, contendo plasmasanguíneo bovino. Cinco ensaios foram realizados; plasma bovino hidratado (PBH), substituindo 10 e 20%de proteína de frango; plasma bovino comercial (PBC), substituindo 10 e 20% da proteína e o controle. Foirealizada análise bromatológica, rendimento, textura, sensorial e microbiológica. A análise bromatológicamostra diferenças significativas entre os tratamentos (p<0.05), apresentando melhor desempenho o salameelaborado com PBH 10%. As menores perdas foram determinadas para o salame elaborado com PBH20%. A análise instrumental e sensorial demonstra que o melhor comportamento e atributos sensoriaisdo salame foi feita com 10% PBH. Os resultados das análises microbiológicas mostram que os níveis dosmicroorganismos estão dentro das normas para produtos cárneos cozinhados.
