Analysis of meat derivatives, coated with edible film, by low-field NMR and colorimetry

• Grant number: 19/06302-5
• Support Opportunities: Scholarships in Brazil - Scientific Initiation
• Start date: June 01, 2019
• End date: November 30, 2019
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Science
• Principal Investigator: Luiz Alberto Colnago
• Grantee: Bruna Carolina Dorm
• Host Institution: Embrapa Instrumentação Agropecuária. Empresa Brasileira de Pesquisa Agropecuária (EMBRAPA). Ministério da Agricultura, Pecuária e Abastecimento (Brasil). São Carlos , SP, Brazil

Abstract

In general, the meat of old animals is unattractive for in natura consumption, since it does not have the succulence and softness present in young animals. One way to improve the acceptability of these meats is the preparation of sausages. Sausages are developed to have a long shelf life and are susceptible to the action of microorganisms and rancidity processes. Thus, it is intended to study in this work the application of edible coatings to increase the shelf life of ovine sausage. For this, zein-based coatings - the maize reserve proteins - which are hydrophobic proteins will be prepared and can be obtained from the residue from the production of corn starch. These proteins, along with the addition of plasticizers, are capable of forming barriers against moisture and gas exchanges with the external environment, retarding their deterioration and consequently increasing the shelf life. To monitor coating performance, colorimetric and low field NMR spectroscopy will be performed to evaluate the distribution and loss of water.