Graduada em Farmácia ResumoA oxidação lipídica resulta em mudanças nas características sensoriais desejáveis da carne in natura e derivados cárneos e é também relacionada a prováveis malefícios à saúde, como doenças cardíacas, derrames cerebrais e câncer. A adição de antioxidantes constitui prática mais comum para aumentar a estabilidade dos lipídios, sendo que, recentemente, as pesquisas têm se intensificado na busca de antioxidantes naturais. Objetiva-se com esta revisão de literatura mostrar os antioxidantes naturais mais freqüentemente utilizados na indústria de produtos cárneos, com foco na estrutura molecular, no mecanismo de ação e nas pesquisas que demonstraram a atividade e o potencial antioxidante de cada um deles.
-The objective of the present study was to evaluate the occurrence of warmed-over flavour (WOF) in cooked tenderloin and the influence of alpha-tocopherol on its inhibition. A total of 24 animals were confined, 12 of which received 1200 mg/head/day of alpha-tocopherol acetate for 90 days. Longissimus dorsi muscle cuts (tenderloin) were obtained for sensory profile assessment by nine trained tasters. The tasters evaluated the taste of the meat based on four general and 18 specific attributes. The results of the evaluations were analysed with ANOVA, post-hoc tests of the means (Tukey tests), and principal component analysis (PCA). There was no significant difference in the WOF between the cuts of meat from the supplemented and non-supplemented animals. However, as the refrigeration period increased, there was a decrease in the intensity of the umami and sweet taste attributes and the flavour and aroma of the roast meat as well as an increase in the intensity of the oxidised vegetable oil flavour and the aromas of fish, hard-boiled egg, flaxseed oil, and oxidised vegetable oil. The samples that had been stored for one day were characterised by PCA as having sweet and umami tastes and the flavour and aroma of roast meat, whereas after three days, the samples were classified as having sour and bitter tastes, the flavour of chicken and nuts, and the aroma of fish. The typical sensory attributes desirable for roasted meat decreased in intensity during the three days of storage after cooking, whereas the intensity of unpleasant (oxidative) attributes for the consumer increased.
The current study verified the prevalence of bovine cysticercosis in 354.459 bovines slaughtered in the period between January 2008 and December 2008, in a slaughterhouse, in the municipality of Goiânia, Goiás, Brazil that has a Federal Inspection Service. Monthly nosograph maps related to the daily post-mortem, created by the Inspection Service during the period, were used. The data was submitted to analysis that revealed a occurrence of 2.487(0,70%) of bovine cysticercosis. The parasite presented a frequency of 56,81% in head muscles and 34,54% in the heart. The cysticercosis is an important cause of organ and carcass condemnation in slaughtered bovines, may indicates the presence of human teniasis in the human population of the area.
RESUMOFoi avaliado o desenvolvimento de warmed-over flavor (WOF) em carne assada bovina através da análise sensorial descritiva utilizando-se os músculos longo dorsal, semitendinoso e supra-espinhoso de novilhos da raça Nelore. Houve uma pré-seleção para recrutamento dos provadores, de 45 indivíduos inscritos, 35 foram pré-selecionados, destes, 24 foram avaliados com testes de diferença (quatro testes triangulares) para determinar a habilidade em discriminar diferenças de WOF em amostras de carne assada. Após os testes, 13 indivíduos foram selecionados para determinar o Perfil Sensorial de cada amostra. Inicialmente, 70 termos foram propostos pela equipe sensorial para a análise descritiva quantitativa, mas foram eliminados os termos que não apresentaram relevância para o produto, que não contribuíram para a discriminação de WOF na carne assada e os que apresentaram dificuldade de ser detectados pelos provadores. Restaram ao final 18 termos, sendo todos utilizados nos três tipos de músculos analisados. A análise descritiva quantitativa pode ser realizada para a obtenção de resultados satisfatórios para a pesquisa de warmed-over flavor em carne assada em experimentos científicos e para o desenvolvimento de produtos.PALAVRAS-CHAVE: análise sensorial, oxidação lipídica, sabor desagradável DEVELOPMENT OF DESCRIPTIVE TERMINOLOGY FOR WARMED-OVER FLAVOR IN BOVINE ROAST-BEEF ABSTRACTWe evaluated the warmed-over flavor development (WOF) in bovine roast-beef through adescriptive sensory analysis using the Longissimus dorsi, Semitendinosus and Supraspinatus muscles of Nellore steers. There was a preselection for recruitment of assessors. Forty-five individuals were registered, being 35 preselected, from these, 24 were evaluated by difference tests (triangular tests) to determine the ability to discriminate WOF's differences in roast-beef samples. After the tests, 13 individuals were selected to determine the sensory profile of each sample. Initially, the sensory team proposed 70 terms for the quantitative descriptive analysis, but terms that were not relevant for the product, or did not contribute for WOF's discrimination in roast-beef as well as the ones that were not easily differentiated by the selected assessors were eliminated. The remained 18 terms were used in the three kinds of analyzed muscles. We concluded that quantitative descriptive analysis can be accomplished to obtain satisfactory results for warmed-over flavor research in roast-beef in both scientific experiments and product development.
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