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Efeito da maturação seca e úmida na qualidade da carne de matrizes suínas de descarte

2023-12-07T06:07:14Z

Título: Efeito da maturação seca e úmida na qualidade da carne de matrizes suínas de descarte Autor(es): Teixeira, Everton de Oliveira Orientador: Pascoal, Leonardo Augusto Fonseca Abstract: The disposal of sows is a common practice in commercial farms around the world, however the meat of animals of this productive category is commonly associated with quality problems, in this way, the objective of this study was to evaluate the use of two maturation methods (dry and wet) and their impacts on the physical-chemical attributes and quality of meat from culling sows. For this purpose, 25 samples of loin (Longíssimos dorsi) were used from five discard matrices with ± 5.5 years of age and average weight of 247 ± 25 kg. The treatments consisted of dry maturation (DM), wet maturation (WM) and control (fresh meat). The treatments with maturation were submitted to two storage times (7 and 14 days). Samples measuring approximately 13 ± 2 cm and 700 ± 170 g were collected from each loin at 0, 7 and 14 days, submitted to the maturation processes to carry out the physicochemical analyses. An increase in pH was observed with the maturation processes (p <.0001). Liquid losses during ripening (PLM), thawing (PLD) and cooking (PLC) were directly affected by the ripening processes (p <.0001). PLD showed an inversely proportional behavior to PLM. As for the chemical composition of the meat, in the WM process, the mineral matter content was affected (p <0.025), however, the DM affected the moisture, crude protein and mineral matter values (p <.0001). There was an increase in lipid oxidation (TBARs) in MS (p = 0.001), as well as in softness, shear force - WBSF (p = 0.0002) and myofibril fragmentation index - MFI (p = 0.021), when compared in natura meat with the other treatments, the color parameters (L*, a* and b*) did not change. Therefore, it was concluded that the nutritional and physicochemical characteristics of the meat from the culling swine matrices were affected with the maturation, being the DM and the time of 14 days that most affected the quality of the meat studied. Editor: Universidade Federal da Paraíba Tipo: Dissertação

Efeito da adição de alho negro nas características de qualidade de produto cárneo tipo jerked beef de carne suína da raça moura

2023-05-11T06:05:12Z

Título: Efeito da adição de alho negro nas características de qualidade de produto cárneo tipo jerked beef de carne suína da raça moura Autor(es): Lopes, Ranúsia Maria de Melo Orientador: Pascoal, Leonardo Augusto Fonseca Abstract: EFFECT OF THE ADDITION OF BLACK GARLIC ON THE QUALITY CHARACTERISTICS OF JERKED BEEF MEAT PORK PRODUCT GENERAL ABSTRACT - The pork breeds naturalized in Brazil, such as Moura, for presenting a high level of marbling, ends up reflecting satisfactorily in the sensory attributes of the meat, becoming a raw material with high potential for the elaboration of meat products such as jerked beef. However, due to the fact that they have a greater deposition of fat in their carcass, meat derivatives become more susceptible to oxidation reactions. One way to inhibit the damage caused by these reactions is through the use of synthetic antioxidants, but these are often associated with diseases, which has led to the search for natural sources with antioxidant activity, black garlic being one of these natural sources. The objective of this work was to produce a jerked beef product using the meat of Moura pigs and to evaluate the effect of black garlic incorporation on the quality characteristics of the meat product during storage. For the production of jerked beef, cutting the palette into 4 different formulations was used as raw material: control formulation with sodium nitrite (CON), formulation with the addition of black garlic in wet salting (ASU), formulation with the addition of black garlic in dry salting (ASS) and formulation with the addition of black garlic in wet and dry salting (ASUS). The formulations underwent a drying step in a BOD oven at 35°C for 24 h, then vacuum packed and stored at room temperature (21 a 29 °C) for 60 days. The content of total phenolic compounds in black garlic had an average of 3.1±0.14 mg EAG/g of dry matter. The inclusion of black garlic did not affect the proximate composition, pH values, water activity and shear force of jerked beefs. Colorimetric analysis revealed that black garlic provided lower values of red intensity (a*) and decreased luminosity (L*). Addition of black garlic had an effect on the water holding capacity (CRA) of the samples, providing lower weight losses during centrifugation, only losses during cooking were higher in the formulation containing black garlic in both saltings, however, it can be associated with the fat content that was also lost, since it is a very heterogeneous product with a high degree of marbling in the meat, the amount of fat between the samples was different. TBARS values from the 30th day of storage were lower in the formulation ASUS, while the values of carbonyl compounds at all times were lower than in the control formulation. The results suggest that black garlic was as effective as nitrite in controlling protein oxidation during storage. Editor: Universidade Federal da Paraíba Tipo: Dissertação

Qualidade e conservação sob refrigeração de frutos de noni (Morinda citrifolia L.) tratados com ácido giberélico e ethefhon na pré e póscolheita

2024-08-21T12:38:50Z

Título: Qualidade e conservação sob refrigeração de frutos de noni (Morinda citrifolia L.) tratados com ácido giberélico e ethefhon na pré e póscolheita Autor(es): Lima, Francisco Tadeu Dantas de Orientador: Martins, Laesio Pereira Abstract: This study aimed to study the effects of application of plant growth regulators in the pre and post-harvest noni fruit and evaluate the postharvest quality when the fruits are subjected to low temperatures. The work was divided into three experiments. The first experiment evaluated the effects of pre application and GA3 post-harvest and ethephon on ripening and fruit quality of noni. Therefore, we obtained fruits of noni plants approximately three years, grown in Sector of Agriculture the Center Science Human, Social and Agricultural Federal University of Paraíba (CCHSA / UFPB). To evaluate the effect of regulators preharvest held spraying the plants noni 30 days before commercial fruit harvest with two doses of GA3 (100 and 200 mg.L-1 ) and two doses of ethephon (500 and 1000 mg.L-1 ) and control and to evaluate the effects of post-harvest fruits were harvested noni with fully whitish coloring shell (TE), these fruit were brought to the laboratory pair and divided into lots to be submitted to treatments with the application of plant growth regulators (GA3 100 and 200 mg.L -1 ; ethephon 500 and 1000 mg.L-1 ) and control, each treatment packed in polypropylene trays and stored at room temperature for 8 days. They were conducted evaluations using three replications of three fruits per treatment, at intervals of two days as the physical and physicochemical determinations. In the second experiment evaluated the effect of chilling injury in noni fruit postharvest quality subjected to low temperatures and identify less susceptible maturation stage. The fruits harvested noni were selected, sanitized and standardized for color and absence of injuries. This experiment was divided into two stages, the first stage: Fruits in yellowish green maturation stages (VA), yellow-white (AE) and fully off-white fruit (TE) were subjected to temperatures of 6, 9 and 12 °C for 5 days for determining the stage less susceptible to damage by the cold. In the second step: Fruits in TE stage were subjected to temperatures of 6, 7, 8, 9, 10, 11, 12 °C for 5 days. The evaluations in two steps were taken every 24 hours and for monitoring the evolution of chilling injury in fruits was performed subjective evaluations in the first stage and subjective, physical, physico-chemical and enzymatic activity in the second. The third experiment evaluated the effect of the application of plant growth regulators on quality and conservation of fruit noni under refrigeration. After the fruits of noni harvest they were divided into lots to be submitted to treatments with the application of plant growth regulators (GA3 200 mg.L-1 and ethephon 500 mg.L-1 ) and control, each treatment packed in polypropylene trays and stored at a temperature of 10 ± 0.5 °C / 75 ± 5% RH in growth chamber for 20 days. Evaluations were performed using three replications of three fruits per treatment, 4 day intervals as the physical and physic-chemical determinations. According to the results for the first experiment, it was found that ethephon pre-harvest application anticipated harvest in 20 days while applying 200 mg.L-1 GA3 delayed harvest in 15 days. The GA3 applied postharvest provided smaller mass loss values, soluble solids, titratable acidity and even greater firmness values and vitamin C from the fruits, while fruits treated with ethephon observed the reverse. For the second experiment, it was observed that the incidence of chilling vi injury was lower in fruits in AE stage to 12 °C and TE stage at temperatures 9 and 12 °C, with the emergence of damage by cooling only in the temperature 9 °C to 120 hours of exposure, while in the fruit VA and AE stage, maintained at temperatures of 6 and 9 °C, it was found that the severity of symptoms of damage by cold intensified over the time of exposure. In the third experiment, according to the results of the application of GA3 provided smaller mass loss values, soluble solids, titratable acidity and still higher stiffness values and vitamin C from the fruits, while in fruit treated with ethephon has been observed the inverse. It follows that the use of GA3 both pre- and post-harvest retards the maturation of noni fruit allowing to postpone the harvesting and extend the storage period matched against the ethephon anticipates maturation, becoming quickly fruit fit both for the crop and for immediate consumption and that noni fruit can be maintained at temperatures from 10 °C without showing signs of damage or loss by cold their normal metabolic processes. Editor: Universidade Federal da Paraíba Tipo: Dissertação

Elaboração de jaca passa por diferentes processos de secagem

2022-08-09T06:41:17Z

Título: Elaboração de jaca passa por diferentes processos de secagem Autor(es): Evaristo, Raquel Alves Orientador: Sousa, Solange de Abstract: The Brazilian fruit farming occupies a prominent place on the world stage, both the nutritional value and the importance of its derivatives. Tropical fruits are gaining ground because of its nutritional value, sensory characteristics, as well as the need to improve the population's quality of life, linked to aspects of health and well-being. The fruits of jackfruit (jackfruit Lam.) Are consumed in natura. Because of its taste and quite peculiar aroma, make it highly appreciated or rejected, and its high perishability leads to a high rate of post-harvest loss, causing losses to the producers of this fruit. Thus, the objective of this work was to determine the parameters of conventional and osmotic dehydration process, followed by drying at temperatures of 50 ° C and 60 ° C on the microbiological properties and physico-chemical assessment / sensory acceptability of jackfruit dehydrated (jackfruit-pass). It was observed that in conventional dewatering processes (DC), there was a weight loss greater, compared with osmotic dehydration processes followed by drying (OD), however, the time taken for completion of the process was higher compared to DC. Regarding the physicochemical analyzes the moisture content in dried jackfruit ranged from 36.23 to 17.47%; Ashes from 1.00 to 5.65%; pH 5.18 to 4.90; Acidity .60 to .17; soluble solids from 50.40 to 18.40 and water activity from 0.87 to 0.77 and carbohydrates ranged from 70.82 to 87.84% in the two temperatures used and applied in both cases. The final product has influences of the adopted treatments; there is the treatment of osmotic dehydration at a temperature of 50 ° C drying, which was considered ideal for the conditions under which the work was done by promoting greater acceptability of jackfruit passes in the analysis sensory. Editor: Universidade Federal da Paraíba Tipo: Dissertação