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DC Field | Value | Language |
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dc.contributor.author | Mattos, Gabriela Nunes | |
dc.date.accessioned | 2023-12-22T01:46:12Z | - |
dc.date.available | 2023-12-22T01:46:12Z | - |
dc.date.issued | 2017-02-13 | |
dc.identifier.citation | MATTOS, Gabriela Nunes . Obtenção de salsicha de tilápia usando antioxidante natural a base de resíduos do processamento de uva. 2017. 59 f. Dissertação (Mestrado em Ciência e Tecnologia de Alimentos) - Instituto de Tecnologia, Universidade Federal Rural do Rio de Janeiro, Seropédica - RJ, 2017. | por |
dc.identifier.uri | https://rima.ufrrj.br/jspui/handle/20.500.14407/11061 | - |
dc.description.abstract | No processo de vinificação é gerado um grande volume de resíduo, sendo o bagaço de uva, o principal coproduto. Devido à sua composição rica em compostos fenólicos e outros nutrientes, o bagaço de uva pode ser transformado em uma fonte de insumos de baixo custo, por exemplo, na obtenção de aditivos para a redução da contaminação microbiana e oxidação lipídica. O objetivo do trabalho foi avaliar o efeito da aplicação do extrato de bagaço de uva Alicante bouschet em pó, oriundo de vinificação de uvas tintas, na qualidade microbiológica e na estabilidade oxidativa de salsichas de tilápia armazenadas sob refrigeração durante 60 dias. O extrato do bagaço de uva em pó foi obtido por extração hidroetanólica e subsequente secagem por spray drying. Os extratos do bagaço de uva líquido e em pó foram analisados quanto ao teor de compostos fenólicos, antocianinas totais e monoméricas e capacidade antioxidante por ABTS e ORAC. A salsicha foi produzida usando como matéria-prima o filé e a carne mecanicamente separada (CMS) de tilápia. Foram testadas cinco formulações de salsicha: Controle (sem antioxidante), Controle positivo (adição de antioxidante sintético), T1% (adição de 1% de extrato em pó), T0,5% (adição de 0,5% de extrato em pó) e T0,5%SC (adição de 0,5% de extrato em pó e sal de cura). As salsichas de tilápia foram analisadas quanto à sua composição centesimal, conteúdo de aminoácidos, ácidos graxos e oxidação lipídica. A qualidade microbiológica das salsichas foi avaliada por 60 dias. Os extratos do bagaço apresentaram elevada concentração de antocianinas, compostos fenólicos e capacidade antioxidante, e após a microencapsulação, os pós também mostraram retenção de antocianinas adequada. As salsichas formuladas com extrato de bagaço de uva em pó apresentaram teor de umidade conforme preconizado pela legislação brasileira, alta concentração de cinzas, baixo conteúdo lipídico e alto teor proteico, presença de aminoácidos essenciais, além de serem ricas em ácidos graxos monoinsaturados. As salsichas podem ser consideradas de boa qualidade nutricional, uma vez que sua relação ácidos graxos polinsaturados: saturados foi elevada, além do baixo teor de lipídios encontrado. Não foi verificada a ocorrência de oxidação lipídica em todas as amostras ao longo do armazenamento, o que foi justificado pela baixa concentração dos ácidos graxos polinsaturados e teor lipídico. O extrato de bagaço de uva, o BHT e o sal de cura promoveram a manutenção da qualidade microbiológica das salsichas ao longo da vida útil. O teste de aceitação, realizado com 77 provadores, mostrou que as salsichas controle, controle positivo, T1% e T0,5%SC foram aceitas, ao contrário da formulação T0,5%. Considerando os resultados obtidos, o extrato de bagaço de uva mostrou-se um potencial antioxidante natural a ser utilizado pela indústria alimentícia como aditivo. | por |
dc.description.sponsorship | Coordenação de Aperfeiçoamento de Pessoal de Nível Superior - CAPES | por |
dc.format | application/pdf | * |
dc.language | por | por |
dc.publisher | Universidade Federal Rural do Rio de Janeiro | por |
dc.rights | Acesso Aberto | por |
dc.subject | Grape pomace | eng |
dc.subject | by-product | eng |
dc.subject | sausage | eng |
dc.subject | antioxidant | eng |
dc.subject | antimicrobial | eng |
dc.subject | Bagaço de uva | por |
dc.subject | subproduto | por |
dc.subject | tilápia | por |
dc.subject | salsicha | por |
dc.subject | antioxidante | por |
dc.subject | antimicrobiano | por |
dc.title | Obtenção de salsicha de tilápia usando antioxidante natural a base de resíduos do processamento de uva | por |
dc.title.alternative | Obtaining tilapia sausage using natural antioxidant-based waste processing grape | eng |
dc.type | Dissertação | por |
dc.description.abstractOther | During vinification process a large volume of waste is generated, being the grape pomace, the main by-product. Due to its composition, rich in phenolic compounds and other nutrients, grape pomace can be considered as a low cost source of inputs, for example, in obtaining additives for the reduction of microbial contamination and lipid oxidation. The objective of this work was to evaluate the effect of using an extract of grape pomace from the vinification of Alicante bouschet grapes on the microbiological quality and the oxidative stability of tilapia sausages stored under refrigeration for 60 days. The powder of the extract of the grape pomace was obtained by hydroethanolic extraction and subsequent spray drying. The liquid and powder extracts were analyzed for the content of phenolic compounds, total anthocyanins and monomeric and antioxidant capacity by ABTS and ORAC methods. The sausage was produced using as raw material fillet and mechanically separated meat (CMS) of tilapia. Five sausage formulations were tested: Control (without antioxidant), Positive control (addition of synthetic antioxidant), T1% (addition of 1% of powdered extract), T0.5% (addition of 0.5% powdered extract) And T0.5% SC (addition of 0.5% powdered extract and curing salt). Tilapia sausages were analyzed for their centesimal composition, amino acid and fatty acids concentrations and lipid oxidation. The microbiological quality of the sausages was evaluated for 60 days. The bagasse extracts showed a high concentration of anthocyanins, phenolic compounds and antioxidant capacity, and after microencapsulation, the powders also showed adequate anthocyanin retention. Sausages formulated with powdered grape pomace extract presented the moisture content as recommended by Brazilian legislation, high ash and protein content, low lipid concentration, presence of essential amino acids, and it was rich in monounsaturated fatty acids. Sausages can be considered a nutritional food, as their ratio of saturated / polyunsaturated fatty acids was high. It was not verified the occurrence of lipid oxidation in all the samples along the storage, which was justified by the low concentration of the polyunsaturated fatty acids and lipid content. The grape pomace extract, the BHT and the curing salt promoted the maintenance of the microbiological quality of the sausages throughout the useful life. The acceptance test was carried out with 77 tasters and showed that the control, positive control, T1% and T0.5% SC sausages were accepted, unlike the T0.5% formulation. Considering the results obtained, the grape pomace extract showed to be a natural antioxidant potential to be used by the food industry as an additive. | eng |
dc.contributor.advisor1 | Cabral, Lourdes Maria Correa | |
dc.contributor.advisor1ID | 628.646.967-20 | por |
dc.contributor.advisor1Lattes | http://lattes.cnpq.br/7249897840870537 | por |
dc.contributor.advisor-co1 | Furtado, Angela Aparecida Lemos | |
dc.contributor.advisor-co1ID | 878.390.327-53 | por |
dc.contributor.advisor-co1Lattes | http://lattes.cnpq.br/7333993063180137 | por |
dc.contributor.referee1 | Pagani, Mônica Marques | |
dc.contributor.referee2 | Brigida, Ana Iraidy S. | |
dc.creator.ID | 138.069.317-98 | por |
dc.creator.Lattes | http://lattes.cnpq.br/8245478192340216 | por |
dc.publisher.country | Brasil | por |
dc.publisher.department | Instituto de Tecnologia | por |
dc.publisher.initials | UFRRJ | por |
dc.publisher.program | Programa de Pós-Graduação em Ciência e Tecnologia de Alimentos | por |
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dc.originais.uri | https://tede.ufrrj.br/jspui/handle/jspui/1881 | |
dc.originais.provenance | Submitted by Celso Magalhaes (celsomagalhaes@ufrrj.br) on 2017-07-17T14:02:13Z No. of bitstreams: 1 2017 - Gabriela Nunes Mattos.pdf: 1178206 bytes, checksum: 6807a11fca850794a1c7f5b18bbed4c4 (MD5) | eng |
dc.originais.provenance | Made available in DSpace on 2017-07-17T14:02:13Z (GMT). No. of bitstreams: 1 2017 - Gabriela Nunes Mattos.pdf: 1178206 bytes, checksum: 6807a11fca850794a1c7f5b18bbed4c4 (MD5) Previous issue date: 2017-02-13 | eng |
Appears in Collections: | Mestrado em Ciência e Tecnologia de Alimentos |
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2017 - Gabriela Nunes Mattos.pdf | 2017 - Gabriela Nunes Mattos | 1.15 MB | Adobe PDF | ![]() View/Open |
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