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Doctoral Thesis
DOI
10.11606/T.87.2012.tde-19092012-160041
Document
Author
Full name
Poliana de Paula Brito
Institute/School/College
Knowledge Area
Date of Defense
Published
São Paulo, 2012
Supervisor
Committee
Nascimento, Heliana de Azevedo Franco do (President)
Arruda Neto, Joao Dias de Toledo
Jerez, José Antonio
Miyagusku, Luciana
Villavicencio, Anna Lucia Casañas Haasis
Title in Portuguese
Avaliação de características de qualidade e propriedades funcionais da carne mecanicamente separada de frango tratada com diferentes taxas de dose de radiação ionizante e uso de antioxidantes.
Keywords in Portuguese
Antioxidantes
Carne mecanicamente separada
Evisceração
Frangos
Irradiação de alimentos
Abstract in Portuguese
A Carne Mecanicamente separada de Frango (CMSF) pode apresentar elevada carga microbiana, como consequência da contaminação durante o processamento ou falhas durante o processo de evisceração. O processo de irradiação é aceito como uma das mais efetivas tecnologias, quando comparada às técnicas convencionais de preservação, por reduzir a contaminação de microrganismos patogênicos e deterioradores. A irradiação provoca alterações químicas no alimento, uma das principais causas da deterioração da qualidade de produtos cárneos crus ou cozidos, durante o armazenamento refrigerado ou congelado. O objetivo deste estudo foi de avaliar os efeitos de diferentes taxas de dose de radiação ionizante sobre a produção de Substancias Reativas ao Ácido Tiobarbitúrico (TBARS), a cor, as características microbiológicas e sensoriais da CMSF adicionada ou não de antioxidantes, ao longo do armazenamento refrigerado, bem como a avaliação das propriedades funcionais.
Title in English
Evaluation of quality characteristics and functional properties of mechanically deboned chicken meats treated with different dose of rates of ionizing radiation and use of antioxidants.
Keywords in English
Antioxidants
Chicken
Evisceration
Food irradiation
Mechanically deboned meat
Abstract in English
The mechanically deboned chicken meat (MDCM) can have a high microbial load, as a result of contamination during processing or failure during the evisceration. The irradiation process is accepted as one of the most effective technologies when compared to conventional techniques of preservation, to reduce contamination of pathogens and spoilage. Irradiation causes chemical changes in food, a major cause of deterioration of quality of raw or cooked meat products during refrigerated storage, frozen. The objective of this study was to evaluate the effects of different dose rates of ionizing radiation on the production of Thiobarbituric Acid Reactive Substances (TBARS), color, microbiological and sensory characteristics of MDCM added or not of antioxidants during storage cooled, and the evaluation of functional properties.
 
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Publishing Date
2012-10-17
 
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