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Master's Dissertation
DOI
https://doi.org/10.11606/D.11.2019.tde-20191218-170754
Document
Author
Full name
Tania Regina Fiore Nardin
E-mail
Institute/School/College
Knowledge Area
Date of Defense
Published
Piracicaba, 1997
Supervisor
Title in Portuguese
Produtos de emulsão (fiambres) elaborados com carne de poedeiras leves (Leghorn) de descarte e óleos vegetais
Keywords in Portuguese
CARNE DE FRANGO
EMULSÕES
FIAMBRES
GALINHAS LEGHORN
ÓLEOS VEGETAIS
TECNOLOGIA DE ALIMENTOS
Abstract in Portuguese
descarte e óleos vegetaisA aceitação e o custo da carne de poedeiras leves, descartadas da postura por motivo de ordem econômica, são relativamente pequenos. Entretanto, a sua utilização como matéria-prima na elaboração de certos produtos cárneos pode levar a um melhor aproveitamento da mesma. Foram elaborados fiambres (emulsões) curados e defumados com carne de poedeiras leves e diferentes óleos vegetais, que foram comparados com produto semelhante, obtido com a carne de frangos de corte. Foram adquiridas 30 carcaças de poedeiras (congeladas), obtendo-se, após descongelamento por 48 horas, carne mista (de peito, pernas e coxas e coxinha das asas, em proporção natural) através de desossa manual, mistura e moagem. A carne mista foi mantida congelada até o momento de sua utilização. Na desossa manual dos cortes, obteve-se um rendimento médio de 14,73% para peito, 14,91% para pernas e coxas e 2,46% para as coxinhas das asas, em relação ao peso da carcaça (média de 1195,81g). A carne mista foi obtida a partir de 14,73% de carne branca (peito) e 17,34% de carne escura (pernas e coxas e coxinhas das asas). Na Etapa I elaboraram-se fiambres a partir de carne de poedeiras com diferentes óleos vegetais (soja, milho, girassol e canola), a nível de 12,5%. Os produtos não diferiram significativamente entre si, mas houve uam tendência, quanto a aceitabilidade, pelos produtos elaborados com óleo de milho e de canola. Os fiambres apresentaram em média 64,76% de umidade, 13,91% de proteína, 16,62% de lipídios, 3,00% de cinza pH 6,21 e rendimento de 94,96% no processamento térmico e resfriamento. Na Etapa II desenvolveram-se fiambres com carne de poedeira e de frango (controle), utilizando-se óleo de soja e óleo de milho. Quanto ao sabor os produtos elaborados com carne de poedeira e óleo de soja foram superiores ao produto controle e não houve diferença significativa quando elaborado com óleo de milho. Apresentaram-se mais macios os elaborados com carne de frango e óleo de soja, em relação à carne de galinha. Para a avaliação da suculência, não ocorreram diferenças significativas. A cor dos fiambres elaborados com carne de poedeira foi mais atrativa que a dos produtos elaborados com carne de frango. Quanto à qualidade global os fiambres elaborados com carne de poedeira e óleo de soja foram os preferidos pelos provadores, em relação à carne de frango. Nas condições do presente trabalho, pode-se estimar que 100kg de carcaças de poedeiras (na forma de carcaça congelada), correspondem em médio a 34,34kg de fiambre e que 100kg de carne mista correspondem a 113,50kg de produto.
Title in English
Effect of light weight hen (Leghorn) meat on quality of chicken loaves (emulsion type) prepared with vegetable oils
Abstract in English
Cured and smoked chicken loaves (emulsion type) were prepared with light weight hen (Leghom) meat and vegetable oils (soybean, com, sunflower, and canola). Broiler (Hubbard Peterson) meat was also used, for comparison. The meat of thirty frozen hen carcasses was thawed (48h in refrigerator) and hand deboned from breast, legs and wings. The meat was cut into small pieces, ground and kept frozen until emulsion preparation. When boning hen carcasses, average yields of 14.73%, 14.91%, and 2.46% were found for breast, leg, and wing meat, respectively. The yield was 14.73% for light meat, and 17.37% for dark meat. Carcass weight averaged 1195.81g. As an average, 34.34kg of loaf were obtained from 100kg of hen carcasses, and 113.5kg of product were prepared from 100kg of boned light and dark hen meat. In a first trial, chicken loaves were prepared with hen meat (87.5%) and vegetable oils (12.5%). Soybean, corn, sunflower, and canola oils were used. No significant differences were found for acceptability of products prepared with the different, oils; however, loaves with com and canola oils had higher scores. The final products had the following average composition: 64.76% moisture, 13.91% protein, 16.62% fat, and 3% ash; pH was 6.21. Thermal processing yield averaged 94.96%. In a second trial, loaves were prepared with hen meat and soybean and corn oils, and with broiler meat and the same oils. The flavor of chicken loaves prepared with hen meat and soybean oil was significantly better than that of products prepared with broiler meat and the same oil. No significant difference was found when products were made with corn oil. Tenderness was favored when broiler meat and soybean oil were used, as related to hen meat. No significant differences were found for juiciness. Loaves prepared with hen meat had a better color. In the overall quality evaluation, the loaves made with hen meat and soybean oil were better than products prepared with broiler meat and the same oil.
 
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Publishing Date
2019-12-19
 
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