Caracterizaci?n qu?mica y estabilidad oxidativa de producto reestructurado de pollo sobre acci?n embalaje activa adicionada de extractos de residuos agroindustriales
- Authors
- Serrano Le?n, Juan Sebasti?n
- Format
- MasterThesis
- Status
- publishedVersion
- Description
Quality, accessibility, shelf life of chicken meat and mainly of its processed products depends on several factors, wherein lipid oxidation is a major stability product problem. The growth of the consumption trend of natural compounds by the world's population, and the demand from the food industry to control lipid oxidation appear as a very promising alternative to the use of natural antioxidants. Brazil, with a large production plant products and a strong economy based on agro-industry generates large amounts of crop residues where peanut shells and pink pepper residues are potential sources of antioxidants. According to preliminary in-vitro tests of these residues, these are rich in bioactive substances such as phenolic compounds. Moreover, chitosan presents itself as a good matrix for incorporation of extracts containing bioactive compounds, in addition to having the ability to form films. The aim of this study was to develop chitosan films incorporating natural antioxidants from peanut shells and pink pepper residues extracts, as well as to evaluate their effect on the lipid oxidation of a chicken restructured product. The study was divided into three stages: first was the use of response surface methodology to determine an optimal concentration of agro-industrial waste extract, which was incorporated into the chitosan film to promote inhibition of lipid oxidation (as an amount of reactive substances to thiobarbituric acid, TBARS). The second stage evaluated the incorporation of this optimal concentration of extracts applied directly in both the meat and the chitosan active films, in relation to the physicalchemical (pH parameters, instrumental color, peroxide value, and BARS value) and microbiological haracteristics of the treatments. Dhe third stage evaluated the sensory characteristics and acceptability of treatments that had a lower lipidoxidation. The results revealed that the first stage optimized the concentrations of extracts from residues into the active chitosan films. The optimized concentration was 80 mg of total phenolic content (TPC) / kg of meat for peanut shells residue extract, and 90 TPC mg / kg of meat for the pink pepper extract. On the second stage, at the end of the storage time, it can be seen that there was no significant difference (p > 0.05) in parameters like color, pH and total mesophylls counts. For the lipid oxidation parameters, all treatments showed significant differences (p < 0.05) when compared with the control treatment. The microbial count of total psychrotrophic microorganisms showed significant differences for treatments with active films + residues extracts when compared with the other treatments. In the third stage, the results showed no significant difference in acceptability between treatments. Additionally, a sensory characterization with consumers using the Check-all-thatapply (CATA) methodology was also performed. Thus, it was concluded that the development of active chitosan films incorporated with extracts of agro-industrial waste was possible, which possess an antioxidant and antimicrobial potential activity without altering the sensory acceptability of the final product.
- Publication Year
- 2015
- Language
- Topic
- PEL?CULA ACTIVA
QUITOSANO
EXTRACTO DE C?SCARA DE MAN?
EXTRACTO DE PIMIENTA ROSA
- Repository
- Repositorio SENESCYT
- Rights
- openAccess
- License