Sensory analysis of formulations with traditional Brazilian cuisine condiments to prepare beef and pork

• Grant number: 13/00034-2
• Support Opportunities: Scholarships in Brazil - Scientific Initiation
• Start date: May 01, 2013
• End date: December 31, 2013
• Field of knowledge: Health Sciences - Nutrition - Dietetics
• Principal Investigator: Semíramis Martins Álvares Domene
• Grantee: Gabriela Mori Hagihara
• Host Institution: Instituto de Saúde e Sociedade (ISS). Universidade Federal de São Paulo (UNIFESP). Campus Baixada Santista. Santos , SP, Brazil

Abstract

The antioxidant capacity of bioactive compounds in fresh condiments, can control Polycyclic aromatic hydrocarbons (PAHs) and Heterocyclic Amines (Has) production during food cooking process, improving (or allowing) acceptability and sensory characteristics. Research on the addition of traditional Brazilian condiments can contribute to formulate guidelines to improve safe meat preparation techniques, considering the association of PAHs and HAs consumption to chronic disease development, including cancer. However, concentrations of these condiments in meat products with good acceptance are not yet established. This study aims to evaluate the effects of garlic, onion, rosemary and turmeric on the sensory quality of meat cuts prepared with dry heat. Beef and pork cuts will be divided into 1 kg portions, cut into 1.5 cm pieces and kept refrigerated for a maximum of 24h. Mixtures of condiments, individually or in combination, will be prepared with 0.5% NaCl relative to the cuts net weight. After 12h immersion in the condiments, the cuts will be cooked with dry heat on a time and temperature controlled grill, to prepare samples for aroma, appearance, texture and flavor analysis through hedonic scale. Panelists will be selected by testing the difference, employing pure solutions samples for basic tastes (sweet, sour, salty, bitter) and taking up at least 80% accuracy as a selection criteria. The results will be submitted for variance analysis and, if indicated (or necessary, or recommended), Tukey test will be applied. This study will evaluate sensory quality (the taste? Instead of "sensory quality") of meat samples in order to guide meat preparation which decreases production of toxic agents with carcinogenic potential (by the use of bioactive compounds present in these condiments). The cooked meat samples will be evaluated for sensory qualities, with the goal that the use of these condiments can reduce toxics agents in future meat production practices. (AU)