bachelorThesis
Potencial emulsificante de ora-pro-nóbis (Pereskia aculeata Miller) em derivado cárneo tipo mortadela
Fecha
2018-06-26Registro en:
LISE, Carla Cristina. Potencial emulsificante de ora-pro-nóbis (Pereskia aculeata Miller) em derivado cárneo tipo mortadela. 2018. 49 f. Trabalho de Conclusão de Curso (Graduação) - Universidade Tecnológica Federal do Paraná, Pato Branco, 2018.
Autor
Lise, Carla Cristina
Resumen
The ora-pro-nóbis (Pereskia aculeata), resistant plant, able to develop in several types of soils, can be found in all Brazilian territory. It is composed of fibrous leaves and has become an alternative to improve the quality of food, since it has high nutritional value, such as calcium, phosphorus, carbohydrates and high protein content, about 25%, besides of high mucilage content, characteristic that favors its use in emulsified meat derivatives. In this sense, the present work had the objective of investigating the emulsifying potential of the mucilage of ora-pro-nóbis in mortadella-type meat products intended to replace the avian skin. For this, the characterization of the mucilage was carried out, in a first moment, with respect to the amino acid profile, emulsifying capacity and emulsion stability. After that, the study of the application of mucilage in the elaboration of mortadella was made. Four formulations were tested: Standard (with avian skin and no mucilage), F1 (no skin and no mucilage), F2 (no skin and addition of 0.05% mucilage) and F3 (no skin and addition of 0.1 % mucilage). Afterward, the stability tests of the meat emulsion, chemical composition, color and instrumental texture profile of the emulsified derivatives were carried out. The multiple comparison sensory test was applied in order to evaluate the difference for the firmness attribute between the formulations and the standard. In order to verify the acceptance index of the different formulations the hedonic scale of 9 points was applied. The mucilage of ora-pro-nóbis revealed an emulsifying and stabilizing potential, as well as an excellent source (qualitative and quantitative) of amino acids, since it presented all the essential ones in concentrations above the recommended one, with the exception of the sulphides. Increase (p≤0.05) in moisture content, reduction (p≤0.05) in lipid content and caloric value were recorded with the replacement of avian skin by mucilage. The stability of the meat emulsion was higher (p≤0.05) for the formulation with higher mucilage content, as well as the parameters of instrumental texture, resilience and elasticity. The contribution of the addition of ora-pro-nóbis mucilage to instrumental texture parameters was confirmed by multiple comparison results. The F3 formulation presented the highest average and significant difference with the standard formulation for the firmness attribute. With an average acceptance rate of 70% for the two added formulations of mucilage, the influence of the color change on the hedonic evaluation of the different formulations is suggested.