Efeito da adição do antioxidante BHT e do armazenamento sobre a qualidade da farinha de carne e ossos para frangos de corte

Racanicci, Aline Mondini Calil

doi:10.11606/d.11.2019.tde-20191218-124343

Cited by 1 publication

(1 citation statement)

References 6 publications

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“…However, during storage they observed an increase, but lower than the sample without antioxidant. For Racanicci, Menten, Iafigliola, Gaiotto, and Pedroso (), the peroxide index remained zero during storage (70 days) in bone meal with addition of BHT. Moreover, they observed that by adding BHT when the oxidation process had already started (14, 21, and 28 days storage), the antioxidant did not provide the desired effect.…”

Section: Resultsmentioning

confidence: 94%

Effect of rosemary (Rosmarinus officinalis) antioxidant in industrial processing of frozen‐mixed hamburger during shelf life

Borella

Peccin

Mazon

et al. 2019

J Food Process Preserv

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The present study aims to use commercial antioxidants rosemary in different concentrations in mixed hamburger processing (beef, chicken, and turkey) and to evaluate its influence on the physical-chemical, microbiological, sensory, and structural properties during shelf life. The results showed no significant difference for pH and acidity between the formulations, but during the storage there was a significant difference.TBARs values variations were observed between samples and during storage. For L* and a* values are observed and the samples with lower variation were those with higher antioxidant concentration (F2 and F5) and the b* values did not increase significantly among the samples. The formulations F2 and F5 presented an improved structural organization, making it possible to visualize better tissue binding and few adipose cells. None of the formulations presented were rejected by the tasters. The F5 formulation (0.06% rosemary condiment) presented better stability during storage (−12°C) after 120 days. Practical applicationsHamburger has become a popular food ensuring practicality in small portions and ease of preparation. However, a major disadvantage of this type of product is its greater susceptibility to oxidative changes. This is the main cause of quality deterioration during the processing of the meat products, presenting an adverse effect on the food quality as the color and flavor change, toxic compounds are formed, shelf life is shortened and nutrients are lost. The need to control levels and their impact on food products, especially during processing, packaging, and distribution, has been a challenge for the food industry. In order to maintain the hamburger quality, two types of natural rosemary antioxidants were used at different concentrations. The results showed that rosemary has antioxidant and antimicrobial properties, as well as its concentration can guarantee quality products, not presenting physical-chemical, sensorial, microbiological, and structural alterations during the storage under suitable conditions.

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Section: Resultsmentioning

confidence: 94%