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

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.