• JoomlaWorks Simple Image Rotator
  • JoomlaWorks Simple Image Rotator
  • JoomlaWorks Simple Image Rotator
  • JoomlaWorks Simple Image Rotator
  • JoomlaWorks Simple Image Rotator
  • JoomlaWorks Simple Image Rotator
  • JoomlaWorks Simple Image Rotator
  • JoomlaWorks Simple Image Rotator
  • JoomlaWorks Simple Image Rotator
  • JoomlaWorks Simple Image Rotator
 
  Bookmark and Share
 
 
Doctoral Thesis
DOI
https://doi.org/10.11606/T.9.2009.tde-13072009-214817
Document
Author
Full name
Rodicler Cerezoli Bortoluzzi
Institute/School/College
Knowledge Area
Date of Defense
Published
São Paulo, 2009
Supervisor
Committee
Shimokomaki, Massami (President)
Castillo, Carmen Josefina Contreras
Finardi Filho, Flávio
Lanfer-Marquez, Ursula Maria
Pinto, Marcos Franke
Title in Portuguese
Aplicação de fibra obtida da polpa da laranja na elaboração de mortadela de frango
Keywords in Portuguese
Análise sensorial
Emulsões cárneas
Fibra de laranja
Fibras vegetais
Frangos de corte (Processamento)
Microscopia
Mortadela de frango
Processamento de alimentos
Abstract in Portuguese
Os subprodutos do processamento de laranja representam sérios problemas de contaminação ao meio ambiente, mas estudos os apontam como alternativas promissoras, como ingredientes para a indústria alimentícia, devido ao seu elevado teor de fibra e pectina. Este trabalho teve o objetivo de estudar as propriedades funcionais da fibra obtida da polpa da laranja e sua aplicação em mortadelas de frango com baixo teor de gordura. A fibra da laranja foi obtida do processamento de suco concentrado, com granulomentrias de 1.322mµ (grossa), 786mµ (média) e 447 mµ (fina). O resultado da composição da fibra foi de 45,6% de fibra total, 26,8% de fibra insolúvel, 18,8% de fibra solúvel e 11,2% de pectina. Com relação às propriedades funcionais, a fibra "grossa" apresentou maior capacidade de reter água (p<0,05) às demais estudadas. A estabilidade da emulsão para as aplicações de 1, 2 e 3% de fibra apresentou resultado superior para a fibra "fina", não apresentando diferença significativa (p>0,05) da fibra de trigo, porém significativamente (p<0,05) superior ao controle (sem adição de fibras). Concentrações de 1,0 e 3,0% de fibra fina foram utilizadas para se obter mortadelas de frango com teor reduzido de gordura (4 e 16%), através do planejamento fatorial, sendo comparadas com uma formulação controle contendo 24% de gordura. No nível de 3% de fibra ocorreu aumento de valor b*, intensificando a cor amarela das mortadelas. A formulação (F3), com 1% de fibra e 4% de gordura, apresentou a melhor aceitação em todos os testes sensoriais realizados. A adição de fibras afetou significativamente (p<0,05) o resultado de gordura e o valor calórico. Os valores de pH, aw e estabilidade microbiológica mantiveram-se estáveis no período de estocagem (três meses sob refrigeração). Na microscopia, os produtos com fibra revelaram íntima associação entre fibra e glóbulos de gordura, resultando em emulsão cárnea estável, embora a reação com a fração protéica não esteja totalmente entendida. Concluímos que há possibilidade de produzir ingredientes a partir do resíduo do suco de laranja para serem utilizados como agente emulsionante para estabilizar produtos cárneos emulsionados sem prejudicar as propriedades funcionais da carne, mantendo suas características de sabor e aroma e com benefícios econômicos.
Title in English
Orange pulp fiber application in the broiler chicken mortadella processing
Keywords in English
Chicken mortadella
Meat emulsion
Microscopy
Orange fiber
Sensorial analysis
Abstract in English
Orange by-products from orange juice production represent deleterious and ecological problems to the environment. However reports have been pointed out a promising role as ingredients for food production by being relevant sources of fiber and pectin. This work aims to evaluate the fibers functional properties obtained from orange pulp and its application in a light emulsion poultry product as mortadella. The orange fiber was obtained from concentrated orange juice residue under different sizes of granulometry of 1322mµ (thick size) 786mµ (middle size) and 447 mµ (thin size). This residue presented a total fiber amount of 45.6% being insoluble fiber fraction of 26.8%, soluble fiber fraction of 18.8% and pectin fraction of 11.2%. In relation to functional properties, the thick fiber presented highest water holding capacity in comparison to the others. The emulsion stability (ES) by the use of 1.0, 2.0, and 3.0% of thin fiber presented superior result although not different in relation to wheat fiber and higher in relation to the control formulation without fiber (p<0.05). One to 3.0% of thin fiber concentrations were used to obtain poultry mortadella with reduced amount of fat, 4.0% and 16.0%, respectively, defined by a factorial planning statistic and comparing to the control formulation of 24.0% fat. Results showed that at the level of 3.0% there was an increase of b* value meaning the increase of mortadella yellow color. The formulation containing 1.0% fiber and 4.0% fat was the product most accepted by the panelists in every attribute evaluated. The fiber addition affected the final result of fat content and caloric value classifying the product as a light meat product. Moreover, values of pH and aw did not altered and microbiologically this product was stable (3 months of storage under refrigeration). Under microscopy, the fiber-meat product revealed an intimate association between the fiber and fat globule although a possibility of reacting to protein fraction is not ruled out thus helping to stabilize the meat emulsion. In conclusion, our results show the possibility of producing orange juice residue ingredients to use as emulsifier agents in order to stabilize the meat emulsion products without sacrificing their meat functional properties keeping their typical taste and flavour with economical benefits.
 
WARNING - Viewing this document is conditioned on your acceptance of the following terms of use:
This document is only for private use for research and teaching activities. Reproduction for commercial use is forbidden. This rights cover the whole data about this document as well as its contents. Any uses or copies of this document in whole or in part must include the author's name.
Publishing Date
2010-02-05
 
WARNING: Learn what derived works are clicking here.
All rights of the thesis/dissertation are from the authors
CeTI-SC/STI
Digital Library of Theses and Dissertations of USP. Copyright © 2001-2024. All rights reserved.