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| Author(s): |
Rafaella de Paula Paseto Fernandes
Total Authors: 1
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| Document type: | Doctoral Thesis |
| Press: | Pirassununga. |
| Institution: | Universidade de São Paulo (USP). Faculdade de Zootecnica e Engenharia de Alimentos (FZE/BT) |
| Defense date: | 2015-06-09 |
| Examining board members: |
Mariza Pires de Melo;
Carmen Josefina Contreras Castillo;
Maria Teresa de Alvarenga Freire;
Marta Mitsui Kushida;
Ana Lúcia da Silva Corrêa Lemos
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| Advisor: | Mariza Pires de Melo; Marco Antonio Trindade |
| Abstract | |
Currently, there are many questions concerning probable mutagenic and carcinogenic effects of synthetic antioxidants in the organism, and because of this, nowadays studies tend to promote the substitution of these by natural compounds with the aim of greater food safety and potential benefits for the health. The objective of this study was the use of natural antioxidants obtained from herbs and spices in the development of meat products ovine meat looking theirs antioxidant and sensory properties as well as add value to the final product, which was developed with low commercial value meat. The healthiness appeal of the product was obtained by adding natural antioxidants based extracts of aromatic herbs to be selected according to its antioxidant power and harmonization of flavors with the sheep meat. A first experiment (Chapter 2) was performed to evaluate the antioxidant capacity of 13 plant species extracts, being selected by Cluster analysis in relation to three colorimetric methods and sensory, after the addition in meat product. The selected extract was evaluated for acidity, identification and quantification of phenolic compounds and used for the preparation of frozen hamburger (Chapter 3) and cooked sausage (Chapter 4), at different concentrations, and refrigerated hamburger under modified atmosphere (80% O2 + 20% CO2) (Chapter 5), being compared to treatments without antioxidant (control) and containing synthetic antioxidant (sodium erythorbate or BHT). These meat products were evaluated during storage, respectively of 120, 135 and 20 days, from physical-chemical, sensory and microbiological analyzes, being initially characterized for chemical composition. Oregano, marjoram, lemon balm and rosemary were the extracts selected after grouping by similarity of the antioxidant capacity, and the hamburgers made with these four natural extracts did not affect the sensory acceptance in comparison to sodium erythorbate (P>0.05). Briefly, the meat products showed significant results in terms of oxidative stability, being the treatments containing natural extract presented best effects antioxidant and/or compatible to synthetic compounds. Frozen burger presented more than 50% reduction (P<0.001) for tiobarbituric acid reactive substance TBARS, while cooked sausages had the lowest values for volatile compounds (P<0.001) at 135 days of storage, and the extract presence in burgers under modified atmosphere kept the quality sensory up to 15 days. Although different systems tested, ferric reducing antioxidant power (FRAP) was more effective common method to estimate the appropriate amount of natural antioxidant to be used in comparison to sodium erythorbate. In conclusion, oregano extract added products in the sheep meat presented equivalent antioxidant effects without to compromise the majority of physical-chemical, microbiological and sensory parameters, being thus considered a viable alternative, favored by the great advantage of healthiness. (AU) | |
| FAPESP's process: | 11/08093-2 - Use of natural antioxidant extracts obtained from aromatic herbs in developing products based on sheep meat |
| Grantee: | Rafaella de Paula Paseto Fernandes |
| Support Opportunities: | Scholarships in Brazil - Doctorate |