dc.contributorRosa, Claudia Severo da
dc.contributorhttp://lattes.cnpq.br/0857679901020495
dc.contributorHoelzel, Solange Cristina da Silva Martins
dc.contributorhttp://lattes.cnpq.br/3371198135113385
dc.contributorKubota, Ernesto Hashime
dc.contributorhttp://lattes.cnpq.br/8122022073477067
dc.creatorMonteiro, Sabrina Sauthier
dc.date.accessioned2013-07-24
dc.date.available2013-07-24
dc.date.created2013-07-24
dc.date.issued2013-01-24
dc.identifierMONTEIRO, Sabrina Sauthier. Chemical assessment of pequi peel (Caryocar brasiliense Camb.), evaluation of its extracts and application in chiken sausage to increase shelf life. 2013. 91 f. Dissertação (Mestrado em Ciência e Tecnologia dos Alimentos) - Universidade Federal de Santa Maria, Santa Maria, 2013.
dc.identifierhttp://repositorio.ufsm.br/handle/1/5730
dc.description.abstractThe present study aimed to evaluate the extraction of phenolic in pequi peel (Caryocar brasiliense Camb.) by the methods of agitation and microwave focusing and subsequent application of the extract with the highest yield in fresh sausages to prolong shelf life. Analyzes were performed to obtain the chemical composition of pequi peel and extracts were quantified in the total phenolic content and antioxidant activity by DPPH method and β-carotene / linoleic acid system test. The hydroethanolic extract 80% submitted to agitation of the pequi peel showed the greater phenolic content and was applied at concentrations of 0.5%, 1.0% and 1.5% (w / v) in the manufacture of chicken sausage and subsequently analyzed in cold storage at 4 ° C for 42 days. Analyses of moisture, protein, ash and fat in sausages were analyzed every seven days for pH, color, TBARS values and microbiological analyzes. Sensory analysis was assessed by testing the acceptability hedonic scale with seven points and calculated index of acceptability. The results on the chemical composition of the products are in compliance with required by Brazilian law. With regard to the color of the product, this showed a trend toward dark staining during storage. In the final period of storage the amount of TBARS sausage to 1.5% of extract was 0.10 ± 0.421 mg MDA.Kg-1 sample and control 1.375 ± 0.11 mg MDA.Kg-1. The values for coagulase positive Staphylococcus, Salmonella, Coliform bacteria and fecal coliforms were below the limits established by law. The rate of acceptability (% IA) for the attributes analyzed had a satisfactory initial panel test except for color, odor and appearance of the product with the highest concentration of the extract. It is concluded that the sausages prepared with this extract at a concentration of 1.0% showed satisfactory results when it is to prolong shelf life.
dc.publisherUniversidade Federal de Santa Maria
dc.publisherBR
dc.publisherCiência e Tecnologia dos Alimentos
dc.publisherUFSM
dc.publisherPrograma de Pós-Graduação em Ciência e Tecnologia dos Alimentos
dc.rightsAcesso Aberto
dc.subjectLinguiça de frango
dc.subjectPequi
dc.subjectMicro-ondas
dc.subjectOxidação lipídica
dc.subjectAntioxidante natural
dc.subjectChicken sausage
dc.subjectPequi
dc.subjectMicrowave
dc.subjectLipid oxidation
dc.subjectNatural antioxidant
dc.titleCaracterização química da casca de pequi (Caryocar brasiliense Camb.), avaliação de seus extratos e aplicação em linguiça de frango para aumento do shelf life
dc.typeDissertação


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