Desenvolvimento de produto cárneo reestruturado como alternativa de reaproveitamento de aparas cárneas
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Data
2016-02-03
Autores
Orientador
Lehn, Daniel Neutzling
Banca
Lehn, Daniel Neutzling
Bruxel, Jerusa
Souza, Claucia Fernanda Volken De
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Resumo
O alto índice de desperdícios de matéria-prima, aliado ao aumento da demanda por produtos mais convenientes, tem estimulado as indústrias cárneas a buscarem novas tecnologias para reduzir as perdas e atender esta demanda. A busca inclui o aproveitamento de aparas cárneas de baixo valor comercial no desenvolvimento de produtos com valor nutritivo, praticidade no preparo, preço acessível, e boas características sensoriais. Uma estratégia tecnológica para esse reaproveitamento é a produção de carnes reestruturadas, as quais têm o intuito de competir com cortes íntegros em relação à aparência, sabor, textura, odor e forma. Para a obtenção de uma textura semelhante aos músculos íntegros, é necessária a ligação entre os fragmentos da carne, que é causada pela solubilização das proteínas miofibrilares. Para o melhoramento dessa ligação, são utilizados diversos sistemas ligantes, dentre eles está à enzima transglutaminase que possui capacidade de catalisar reações entre proteínas, resultando em benefícios tecnológicos, como o maior aproveitamento das matérias-primas, melhoria de qualidade e redução de custos de produção. O presente estudo teve como objetivo a aplicação da enzima transglutaminase na preparação de carne reestruturada, a fim de agregar valor às aparas cárneas, com boas características sensoriais do produto. A enzima foi aplicada na concentração de 1% nas aparas de carne bovina, que foram acondicionadas em formas de presunto, permanecendo sob pressão à 5 °C por 4 horas. A carne recebeu condimento sabor presunto. Após a desenformagem, foram analisados os parâmetros quanto à composição centesimal (proteína, umidade, cinzas, lipídeos) e análise instrumental de cor. O produto final, após preparo foi avaliado quanto as suas características sensoriais, a fim de verificar o grau de aceitabilidade do público consumidor. Os resultados físico-químicos foram comparados com legislação vigente e outros trabalhos semelhantes e os dados da análise sensorial foram tratados a fim de verificar a eficiência da utilização da enzima transglutaminase no reaproveitamento de aparas cárneas. O resultado das análises físico-químicas indicaram que o produto gerado encontra-se dentro dos padrões da legislação vigente e a análise sensorial indicou que alguns atributos podem ser melhorados, ficando a média final da impressão global atribuída pelo julgadores em 7,66 ± 1,19.
The high rate of waste of raw materials, allied with increasing demand for more convenient products, has stimulated meat industries to seek new technologies in order to reduce losses and meet consumer demand. This search suggests the use of meat chips of low commercial value in developing products with nutritional value, practicality in preparation, accessible price, maintaining their sensorial characteristics. A technology strategy for this possible reuse is the production of restructured meat, which have the purpose to compete with integrity cuts in relation to appearance, taste, texture, smell and shape. In order to obtain a texture similar to intact muscles, the connection is required among the meat pieces which is caused by solubilization of the myofibrillar proteins. In order to improve this link are used many binder systems, among them is the transglutaminase enzyme. This enzyme has the ability to catalyze reactions among proteins, resulting in technological benefits, such as the best utilization of raw materials, improved quality (texture), and reduction of production costs. This study aimed at the application of the transglutaminase enzyme in preparing restructured meat in order to add value to meat chips, with good sensorial characteristics. The enzyme was used at a concentration of 1% in beef trimmings, which were placed in ham molding forms, remaining under pressure at 5 ° C for 4 hours. The meat got a ham condiment flavor. After the product was removed from the molding forms, the parameters were analyzed according to the centesimal composition (protein, humidity, ashes, lipids) and color instrumental analysis. The final product, after preparation, was evaluated according to its sensorial characteristics, in order to evaluate consumer’s acceptability. The physichemical results were compared with current legislation and other similar works and the data of sensory analysis were treated in order to verify the efficiency of the use of transglutaminase enzyme in the reuse of meat chips. The results of physicochemical analysis indicated that the generated product is within standards of the existing legislation and sensory analysis indicated that some attributes can be improved. The final average of the overall impression given by the judges was 7,66 ± 1,19.
The high rate of waste of raw materials, allied with increasing demand for more convenient products, has stimulated meat industries to seek new technologies in order to reduce losses and meet consumer demand. This search suggests the use of meat chips of low commercial value in developing products with nutritional value, practicality in preparation, accessible price, maintaining their sensorial characteristics. A technology strategy for this possible reuse is the production of restructured meat, which have the purpose to compete with integrity cuts in relation to appearance, taste, texture, smell and shape. In order to obtain a texture similar to intact muscles, the connection is required among the meat pieces which is caused by solubilization of the myofibrillar proteins. In order to improve this link are used many binder systems, among them is the transglutaminase enzyme. This enzyme has the ability to catalyze reactions among proteins, resulting in technological benefits, such as the best utilization of raw materials, improved quality (texture), and reduction of production costs. This study aimed at the application of the transglutaminase enzyme in preparing restructured meat in order to add value to meat chips, with good sensorial characteristics. The enzyme was used at a concentration of 1% in beef trimmings, which were placed in ham molding forms, remaining under pressure at 5 ° C for 4 hours. The meat got a ham condiment flavor. After the product was removed from the molding forms, the parameters were analyzed according to the centesimal composition (protein, humidity, ashes, lipids) and color instrumental analysis. The final product, after preparation, was evaluated according to its sensorial characteristics, in order to evaluate consumer’s acceptability. The physichemical results were compared with current legislation and other similar works and the data of sensory analysis were treated in order to verify the efficiency of the use of transglutaminase enzyme in the reuse of meat chips. The results of physicochemical analysis indicated that the generated product is within standards of the existing legislation and sensory analysis indicated that some attributes can be improved. The final average of the overall impression given by the judges was 7,66 ± 1,19.
Descrição
Palavras-chave
Carne reestruturada; Transglutaminase; Reaproveitamento
Citação
CARLI, Tailize De. Desenvolvimento de produto cárneo reestruturado como alternativa de reaproveitamento de aparas cárneas. 2015. Monografia (Graduação em Engenharia de Alimentos) – Universidade do Vale do Taquari - Univates, Lajeado, 30 nov. 2015. Disponível em: http://hdl.handle.net/10737/923.