Aceitação sensorial de reestruturados empanados elaborados com filé de peito de galinhas matrizes de corte e poedeiras comerciais

Nunes, Tatiana Pacheco; Trindade, Marco Antônio; Ortega, Edwin M. M.; Castillo, Carmen

doi:10.1590/s0101-20612006000400020

Cited by 14 publications

(21 citation statements)

References 10 publications

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“…The manufacture of these products with MSM uses the processing residues, avoids health and environmental problems and adds commercial value to final product (Nunes et al, 2006). The products of homeopathy, a complementary and alternative medicine, are produced by dinamization, a process that involves sequentially stirred dilutions in small volumes applied to human and animal diets (Adler et al, 2011).…”

Section: Introductionmentioning

confidence: 99%

Mechanically separated fillet and meat nuggets of Nile tilapia treated with homeopathic product

Lima¹,

Fuzinatto²,

Andretto³

et al. 2015

• Afr. J. Pharm. Pharmacol.

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The homeopathic product Homeopatila 100 ® in the diet of Nile tilapia reduces stress during production and improves the well-being of fish. The objective of this study was to develop nuggets of tilapia fed with Homeopatila 100 ® and to assess their quality. Physical, chemical, microbiological and sensory analyses were performed on three formulations with 25, 50 and 75% mechanically separated meat (MSM) for each of the treatments. The nuggets with 75% MSM revealed a higher pH (5.89 ± 0.02), the tissue was softer (1.29 N ± 0.04), and they had a higher lipid value (15.96% ± 0.05). With 50 and 75%, the color (L * ) was darker (60.76% ± 0.91 and 60.03% ± 0.78), and there were lower protein amounts (15.54% ± 0.31 and 13.55% ± 0.35). Nuggets had an acceptable value of lipid oxidation (0.672 ± 0.007 mg MDA/kg). The microbiological analyses demonstrated that the product met the requirements of legislation. Nuggets with 25 and 50% MSM were deemed acceptable. There was no difference (p > 0.05) between the control treatment group and the Homeopatila 100 ® group for the analysis undertaken. The results indicated that the use of Homeopatila 100 ® in the diet of the Nile tilapia did not change the physical, chemical, microbiological and sensorial quality characteristics of the nuggets, ensuring consumer acceptability.

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Section: Introductionmentioning

confidence: 99%

Mechanically separated fillet and meat nuggets of Nile tilapia treated with homeopathic product

Lima¹,

Fuzinatto²,

Andretto³

et al. 2015

• Afr. J. Pharm. Pharmacol.

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“…Restructured breaded steak stands out for its easy preparation and as an accessible protein source. In Brazil, the interest in poultry products has been growing year after year (FRANCISCO; NASCIMENTO; LOGUERCIO, 2007), and recent studies have shown a noticeable increase in the consumption of breaded chicken steak (NUNES et al, 2006). Breaded chicken steak is produced mainly from mechanically separated poultry meat, chicken skin and chest flap, which is homogenized, formed, breaded, pre-fried, and cooked (BRASIL, 2001).…”

Section: Introductionmentioning

confidence: 99%

“…Breaded chicken steak is produced mainly from mechanically separated poultry meat, chicken skin and chest flap, which is homogenized, formed, breaded, pre-fried, and cooked (BRASIL, 2001). Breading decreases water loss during frying and helps to prevent lipid oxidation thus increasing product shelf life (NUNES et al, 2006). Highly industrialized foods have been pointed as the main responsible for the increased energetic value of western diets (FRENCH;STORY;JEFFERY, 2001).…”

Section: Introductionmentioning

confidence: 99%

Proximate composition and quantification of fatty acids in breaded chicken steak

Tanamati¹,

Aguiar²,

Boroski³

et al. 2011

Ciênc. Tecnol. Aliment.

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“…Portanto, a melhor utilização destas galinhas ao final de ciclo de postura, como, por exemplo, pelo processamento de produtos de maior valor agregado, poderia representar vantagens econômicas para a indústria avícola brasileira (Nunes et al, 2006). O perfil do consumidor foi completamente alterado nessas últimas décadas devido à necessidade de se trabalhar fora, com conseqüente redução no tempo dedicado ao preparo de alimentos.…”

Section: Introductionunclassified

“…Um exemplo é a carne de aves já temperada, que, de acordo com a legislação brasileira, Instrução Normativa nº. 89 (Brasil, 2003b) Além disso, estudos já realizados para a elaboração de nuggets com carne de peito de galinha de descarte, tanto de matrizes de corte quanto de poedeiras comerciais, que resultou em produtos com qualidade sensorial tão boa quanto à dos nuggets elaborados com filé de peito de frango (Nunes et al, 2006). No Brasil, de acordo com a Instrução Normativa nº 64 (Brasil, 2003a), para frango temperado congelado ou resfriado (com pés, pescoço, cabeça, fígado, moela) a injeção máxima de salmoura temperada permitida é de 20%, no qual os ingredientes obrigatórios são: sal (mínimo 1%), temperos (0,5%), podendo conter ingredientes opcionais como a proteína de origem vegetal e animal, açúcares e malto-dextrina.…”

Section: Introductionunclassified

Determinação das qualidades físicas e sensoriais da carne de matrizes de descarte de frangos corte

et al. 2011

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Storage. Seasoning. RESUMOO presente trabalho objetivou avaliar as qualidades físicas e sensoriais da carne de matrizes de frangos de corte de descarte submetida a diferentes tipos de temperos, embalada a vácuo e analisada no período 0, 24 horas (4ºC) e 48 horas (4ºC), e 30 dias (-15°C). Foram utilizados 62 peitos de matrizes de descarte de frango de corte (Cobb 500), com aproximadamente 80 semanas de idade. Os peitos foram desossados, pesados e injetados com diferentes temperos, os quais foram diluídos (4%) em salmoura 7%. Utilizou-se um delineamento inteiramente casualizado em esquema fatorial 4 x 4 (4 tipos de temperos x 4 períodos de armazenamento), com 16 tratamentos e 4 repetições. As características avaliadas foram: pH, coloração, capacidade de retenção de água (%), perdas de peso na cocção (%), força de cisalhamento (gf/cm 2 ) e análises sensoriais (sabor, textura e aceitação global). A utilização dos temperos industriais (T2 e T3) levaram a um aumento significativo do pH, menores perdas de peso no cozimento e carnes mais escuras (menores valores de L), e para os parâmetros força de cisalhamento e intensidade de amarelo a utilização de temperos não proporcionou diferenças estatísticas. Houve interação entre tipo de tempero e período de armazenamento para as caracterís-ticas de capacidade de retenção de água, intensidade de vermelho e na aceitação global da análise sensorial, evidenciando piores resultados nas amostras sem temperos. Conclui-se que a utilização de condimentos industriais em carnes de matrizes de descarte diminuiu a perda de água e, consequentemente, aumentou a aceitação global das mesmas devido à sua maior suculência. Assim, a elaboração de produtos marinados pode representar uma boa alternativa para a utilização do peito de matrizes de descarte, agregando maior valor a estas aves no final do ciclo de produção. SUMMARYThe present study evaluated the physical and sensory parameters of spent broiler breeders meat, with different types of seasoning and stored on vacuum package during 0, 24 and 48 hours (4ºC) and 30 days (-15°C). The Pectoralis major muscles (breast) of spent broiler breeders with approximately 80 weeks of age were used. The breasts were deboned, weighted and injected with different seasonings, which were diluted (4%) in 7% brine. They were distributed in a completely randomized experimental design in a 4x4 factorial arrangement (4 seasoning types and 4 storage times) with sixteen treatments and four repetitions. The pH, color, water retention capacity, cooking loss, shear force and sensory analyze (flavor, texture, global acceptance) were the evaluated characteristics. The results showed an interaction between the seasoning type and storage time in water retention capacity, red intensity and parameters of sensory analysis

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Aceitação sensorial de reestruturados empanados elaborados com filé de peito de galinhas matrizes de corte e poedeiras comerciais

Cited by 14 publications

References 10 publications

Mechanically separated fillet and meat nuggets of Nile tilapia treated with homeopathic product

Mechanically separated fillet and meat nuggets of Nile tilapia treated with homeopathic product

Proximate composition and quantification of fatty acids in breaded chicken steak

Determinação das qualidades físicas e sensoriais da carne de matrizes de descarte de frangos corte

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