Características de qualidade de fiambre de frango caipira adicionado de azeite de oliva pré-emulsionado

Abstract

The creation of free-range chicken is an activity that is growing in Brazil, promoting economic sustainability and the production of quality meat, generating a healthy eating option. The food industries have directed efforts to modify the traditional products sold on the market through processing strategies, aiming at obtaining products with a better lipid composition. The incorporation of pre-emulsified oil to replace animal fat in meat products has been shown to be a promising practice for the agro-industrial sector. Given this, the objective was to evaluate the effect of partial replacement of animal fat by olive oil in natura or pre-emulsified with isolated soy protein on the characteristics of technological, nutritional and oxidative quality of free-range chicken ham. Three formulations of free-range chicken ham were prepared: Control (Ham without replacing bacon), PRFO (Ham with partial replacement of bacon with fresh olive oil) and PRPO (Ham with partial replacement of bacon with pre-emulsified olive oil). The meat products elaborated were evaluated with respect to chemical and physical properties, such as approximate chemical composition (moisture, ash, proteins and lipids), pH, water activity (Aa), weight loss by centrifugation (PPC), texture profile, instrumental color, fatty acid profile. During cold storage, meat products were evaluated for volatile compounds and oxidative stability. The addition of fresh olive oil and pre-emulsified olive oil as a partial substitute for animal fat in free-range chicken hams had a moisture content of less than 75%, a protein content of more than 13% and a lipid content within the limits recommended by Brazilian legislation. hams. Meat products obtained an increase in the proportion of monounsaturated and polyunsaturated fatty acids, with a consequent decrease in saturated fatty acids. Among saturated fatty acids, C16: 0 was the predominant one in all treatments. The most abundant monounsaturated fatty acid in all samples was C18: 1n9c, which was higher in PRFO and PRPO. For polyunsaturated fatty acids, C18: 2n6c was highlighted in the Control sample, followed by PRFO and PRPO. A higher proportion of ω-3 fatty acids and a lower proportion of ω-6 fatty acids were observed in the PRPO treatment. The atherogenicity and thrombogenicity indices were lower in formulations with fresh and pre-emulsified olive oil, respectively. The Control sample showed the highest peroxidability index and the highest amount of highly peroxidable fatty acids (HP-PUFA), followed by the PRFO and PRPO treatment. All treatments showed oxidative stability during cold storage at 4 ºC. With this, it is concluded that the free-range chicken ham has technological potential to be used as a healthy meat product by the food industry, making it a viable option to diversify the production of free-range chicken meat.