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Doctoral Thesis
DOI
10.11606/T.64.2007.tde-26092013-163957
Document
Author
Full name
Adriana Régia Marques de Souza
E-mail
Institute/School/College
Knowledge Area
Date of Defense
Published
Piracicaba, 2007
Supervisor
Committee
Arthur, Valter (President)
Pinedo, Rosalinda Arevalo
Brazaca, Solange Guidolin Canniatti
Silveira, Miriam Fontes Araujo
Villavicencio, Anna Lucia Casañas Haasis
Title in Portuguese
Efeitos da irradiação no aspecto nutricional e químico de carnes
Keywords in Portuguese
Carnes
Colesterol
Heme
Irradiação
TBARS
Abstract in Portuguese
As diferentes técnicas de conservação de alimentos são muito importantes para a extensão da vida de prateleira e oferecimento de produtos alimentícios para a população mundial. Uma dessas técnicas é a irradiação, que além de estender a shelf life dos produtos ainda os torna seguros do ponto de vista microbiológico. Com o objetivo de avaliar sua influência na qualidade nutricional e química de carnes, esse trabalho analisou diferentes doses de radiação gama e diferentes cortes cárneos (cordeiro e frango). Estudos sobre o efeito da irradiação e do armazenamento em carnes de frango foram realizados para se conhecer melhor sua influência nos teores de ferro heme, não-heme, cor e pigmentos totais. Foram estudados coxa e filé de peito de frango. Estes foram irradiados a 0, 1 e 2 kGy e armazenados por 14 dias a 4 °C em câmara refrigerada. Os valores de ferro heme e não heme foram influenciados tanto pela irradiação quanto pelo armazenamento, diminuindo e aumentando, respectivamente, seus teores com o passar do tempo. A cor não se mostrou influenciada pelas doses estudadas, somente pela estocagem, e os pigmentos totais foram afetados tanto pela irradiação quanto pelo tempo, diminuindo seus valores com o aumento do tempo de armazenamento. Amostras de carne de cordeiro tratados com diferentes dietas foram irradiadas nas doses 0 (controle), 2 e 4 kGy, e armazenados a 4ºC por 15 dias. Os valores de ferro total e ferro heme, colesterol e substâncias reativas ao ácido tiobarbitúrico (TBARS) foram medidos até 15 dias de armazenamento. O armazenamento diminuiu os teores de ferro total e ferro heme. As dietas afetaram os níveis de ferro total e heme da carne, sendo que a dieta com sorgo foi a que apresentou maiores teores. A dose de 2 kGy foi a dose que mais afetou os valores de ferro independente dos tempos de armazenamento. Foi constatado que os teores de ferro total e heme, variaram em função do tempo de armazenamento, doses de irradiação e das dietas fornecidas aos cordeiros. Os valores de TBARS aumentaram com o armazenamento e com a irradiação, indicando que ambos afetam a oxidação lipídica. As taxas de colesterol diminuíram com o armazenamento, porém aumentaram com a dose de 2 kGy para o segundo tempo de estocagem. A dieta também influenciou nos teores de TBARS e de colesterol da carne de cordeiros. A dieta controle foi a que apresentou valores de TBARS menores, independentemente das doses de radiação e do tempo de armazenamento. O colesterol se mostrou mais influenciável pelo tempo de armazenamento do que pelas doses de radiação e dietas estudadas. De maneira geral a irradiação se mostrou um bom método para manutenção dos valores nutricionais da carne e do colesterol, porém para os valores de TBARS o comportamento encontrado foi semelhante à outras técnicas de conservação
Title in English
Effects of the irradiation in the nutritional and chemical aspect of meats
Keywords in English
Cholesterol
Heme
Irradiation
Meats
TBARS
Abstract in English
The different techniques of conservation of foods are very important for the extension of the shelf life and offer of nutritional products for the world population. One of those techniques is the irradiation, that still turns them besides extending the shelf life of the products safe of the point of view microbiologic. With the objective of evaluating influence in the nutritional and chemical quality of meats, that research analyzed different radiation doses and cuts meat (lamb and chicken). Studies on the effect of the irradiation and storage in chicken meats were accomplished to know influence better in the amount of iron heme, no-heme, color and total pigments. They were studied thigh and filet of chicken chest. These were irradiated to 0, 1 and 2 kGy and stored by 14 days to 4 °C in refrigerated. The values of iron heme and no heme were influenced so much by the irradiation as for the storage, decreasing and increasing, respectively, their amount in the several times. The color was not shown influenced by the studied doses, only for the stockpiling, and the total pigments were affected so much for the irradiation as for the time, reducing their values with the increase of the time of storage. Lamb samples treated with different diets were irradiated in the doses 0 (controls), 2 and 4 kGy, and stored to 4ºC by 15 days. The values of total iron and iron heme, cholesterol and substances reactivate to the acid tiobarbituric (TBARS) they were measured up to 15 days of storage. The storage reduced the amount of total iron and iron heme. The diets affected the concentration of total and heme iron of the meat, and the diet with sorghum was the one that presented larger concentration. The dose of 2 kGy was the dose that more affected the values of independent iron of the times of storage. It was verified that the amount of total iron and heme, varied in function of the time of storage, irradiation doses and of the diets supplied the lambs. The values of TBARS increased with the storage and with the irradiation, indicating that both affect the oxidation lipidic. The cholesterol amount decreased with the storage, however they increased with the dose of 2 kGy for the second time of storage. The diet also influenced in the amount of TBARS and of cholesterol of the meat of lambs. The diet control was the one that presented values of smaller TBARS, independently of the radiation doses and of the time of storage. The cholesterol was shown more effect for the time of storage than for the radiation doses and studied diets. In a general way the irradiation a good method was shown for maintenance of the nutritional values of the meat and of the cholesterol, however for the values of TBARS the found behavior was similar to other conservation techniques.
 
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Publishing Date
2013-10-03
 
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