Efeito da fibra de colageno na qualidade funcional de "cooked frozen beef" . / Effects of collagen fiber on the meat quality functional attributes of "cooked frozen beef ".

AUTOR(ES)
DATA DE PUBLICAÇÃO

2008

RESUMO

This project evaluated the functional behavior of the resulting products of the interactions between collagen fibers and muscular fibers in two boneless cut of bovine forequarter: Brisket and Clod, Pectoralis profundi and Triceps brachii muscles, respectively. The base of the enhance formulation was 1.0 % aqueous solution of sodium chloride (NaCl). The TPF concentration was varied to a maximum of 0.4%, the level of injected solution was varied between 10% and 30%, and the concentration of collagen fibers to be added in each of the injected levels was varied between 0.1%, and 0.3% in the final product. This variation is in accordance with the manufacturer?s recommendation of a maximum of 1% collagen fiber in the final product. This limit is set because the characteristic flavor of collagen is undesirable to the consumer. The main sample was the reference cut injected at the specified levels with the standard brine solution made only by 1% NaCl solution. The following properties of the cut were evaluated before injection: pH, water hold capacity, and centesimal composition of the total collagen. The microbiological analyses followed the requirements of ANVISA in RDC nº. 12, from January 12th, 2001. The injected cuts were wrapped in vacuum and were stored for 24 hours at 4 ºC. After this period the water hold capacity was analyzed (WHC), and the losses from storage passed through the industrial cooking process used for the production of ?Cooked Frozen Beef? (CFB). Throughout the analysis period the cuts remained stored in chambers at -20 ºC. To analyse the functional behavior, the following properties were evaluated: objective tenderness by shear force and texture profile analysis (TPA), losses in storage and cooking, and the process effectiveness. The results obtained were evaluated through surface response analysis. The process benefited from the collagen fiber in the injected formulation. In the two cuts studied this benefit was inversely proportional to the level of the applied injections. The fiber addition in the injection formulation positively impacted the water hold capacity for both studied cuts, independent of the presence of TPF in the formulation. This benefit occurred as long as the injection level was maintained below 20%. Levels higher than 0.14% of the collagen fiber in the injected formulation promoted a substantial increase in the shear force values observed in the Triceps brachii muscle samples. The .Pectoralis profundi muscle displayed shear force values relatively higher than those observed for Triceps brachii muscle. Further researches should investigate the differences between the muscular cuts behavior. A texture profile analysis did not provide reliable data for the conditions in this study. This outcome may be a result of an error in the experimental design protocol, or it could be attributed to unexpected variables involved in the process.

ASSUNTO(S)

collagen fiber cooked beef water hold capacity analise do perfil shear force capacidade de retenção de agua carne cozida força de cisalhamento fibra de colageno texture profile analysis

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