Efeito das variações térmicas na perda de umidade em carcaças de frango / Effect of thermal variation on the moisture loss in broiler carcasses

AUTOR(ES)
DATA DE PUBLICAÇÃO

2007

RESUMO

The objective of this work was to study the impact of thermal variations during the storage of broiler carcasses on its functional properties, especially the moisture loss during thawing (Drip Loss). In order to evaluate these conditions, two situations were simulated: one called commercial, where a batch of slaughtered, eviscerated and chilled on water system broilers were frozen to -15(±2)°C and divided in two equal batches: one of these batches was called Critical Condition and was maintained in a 8 hour cycle of thermal variation ranging from -15(±2)°C to -3(±2)°C while the other, called Ideal Condition was maintained at -15(±2)°C during all the storage time. In another situation, named Model, seven ranges of storage temperature (0±2°C, -3±2°C, -6±2°C, -9±2°C, -12±2°C, -15±2°C , -18±2°C) were simulated in order to obtain the critical ranges based on the Drip Loss values. Two ranges were found based on its proximity to the most critical range and bigger Drip Loss values: -3±2°C and -6±2°C. For the functional properties studies on the commercial situation, a sample (n=120) of broiler carcasses, equally divided in Critical and Ideal were unfrozen and pH, color and Drip Loss analyzed. The results showed a statistical trend (p<0,05) of increase of Drip Loss values as time of storage increases in the critical condition, with values of 4,77±1,24% for 3 days of storage and 10,28±0,87% for 120 days of storage. The ideal condition didnt showed significant differences among the obtained results that were from 5,19±1,13% for 3 days of storage to 4,86±0,84% for 120 days. For the functional properties studies on the model situation, a sample (n=70), in triplicate, of broiler carcasses was thawed and, after the definition of the critical ranges, it was analyzed for Drip Loss, water holding capacity, moisture loss during cooking, Exudative cooking gel quantification, protein quantification on the exsudate, protein profile on the exudate and histological evaluation. The results showed that there were no statistical differences (p<0,05) between the studied critical ranges (-3±2°C and -6±2°C) in relation to its functional properties, except for Drip Loss values, where a trend of increase in Drip Loss as the time of storage increases was found, with values from 5,85±1,16% for 0 days to 12,33±1,12% for 70 days in range -3±2°C and from 5,83±1,93% for 0 days to 10,15±0,15% for 70 days in range -6±2°C. In conclusion, theres some evidence that the thermal variation can cause the increase of Drip Loss values in relation to an increase of the storage time. All these data can be useful as basis for new studies on functional properties of broiler meat regard to thermal variation during storage, as well as, to standard the processes of freezing, transport, distribution, and retail of frozen broiler meat.

ASSUNTO(S)

meat quality control. congelamento de carne controle de qualidade da carne broiler meat carne de frango meat freezing food storage estocagem de alimentos congelamento armazenagem de alimentos alimentos de origem animal meat functional properties armazenagem em atmosfera modificada propriedades funcionais da carne

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