Estabilidade oxidativa da carne de frangos alimentados com diferentes fontes lipídicas, armazenada sob congelamento. / Oxidative stability of chicken thigh from broilers fed with different fat sources stored under freezing.
AUTOR(ES)
Lilian Marques Pino
DATA DE PUBLICAÇÃO
2005
RESUMO
This work had the objective to characterize chemically and physically the meat of chicken thighs, fed with different lipid sources (soy oil, acid soy oil and chicken offal oil) and the mixture of these (25% soy oil + 75% acid soy oil OS25AC75, 50% soy oil + 50% acid soy oil OS50AC50, 50% soy oil + 50% chicken oil OS50FR50) and to evaluate the oxidative stability of the meat, during nine months of frozen storage, under -18ºC. Bromatological and fatty acid composition, pH and color determinations were performed for the chemical and physical evaluation, as well TBARS value for the chicken thigh oxidative stability monitoring. The moisture and the crude protein values ranged from 68 to 70% and from 16.33 to 18.19% respectively, within the range of values found in the literature. The fats contents from 11.0 to 11.72 % were higher than those found in the literature, which probably is justified by the differences in animal breed, age of slaughtering and type of feeding. Along the experiment, the values of pH varied from 5.88 to 6.39%, however only OS25AC75 was influenced by the time. The color was affected by storage in all treatments. The fatty acid content of lipid fraction of the thigh chicken meat was in accordance whith the literature, the chicken meat of animals fed with diet added of acid soy oil presented a least unsatturated fat acid of the all treatments. The average TBARS values varied from 0.21 to 0.90 mg malonaldehyde/kg. The thigh meat from broilers fed OS50FR50 was the one that presented the least stability, even more significant at the end of the experiment wich was confirmed with intensity rancidity flavor detected by the sensory analysis. In general the time of storage affected the oxidative quality of the lipid fraction.
ASSUNTO(S)
chicken meat fatty acid bioquímica de alimento food analysis carne de frango composição de alimento oxidation oxidação nutrição animal food biochemistry food conservation of freezing análise de alimento food composition ácido graxo conservação de alimento por congelamento food quality animal nutrition qualidade do alimento
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