Use este identificador para citar ou linkar para este item: http://repositorio.ufla.br/jspui/handle/1/41383
Título: Efeito do congelamento nos processos de maturação úmida e a seco da carne de gado
Título(s) alternativo(s): Freezing and thawing effects on the wet- and dry-aging processes of nellore beef 
Autores: Ramos, Eduardo Mendes
Ramos, Alcinéia de Lemos Souza
Piccoli, Roberta Hilsdorf
Andrade, Monalisa Pereira Dutra
Fontes, Paulo Rogério
Palavras-chave: Maturação a seco
Maturação úmida
Bos indicus
Maciez
Análise sensorial
Vda útil
Wet and dry-aged
Tenderness
Sensory analysis
Shelf-life
Wet age
Dry aged
Data do documento: 8-Jun-2020
Editor: Universidade Federal de Lavras
Citação: HADDAD, G. de B. S. Efeito do congelamento nos processos de maturação úmida e a seco da carne de gado. 2020. 115 p. Tese (Doutorado em Ciência dos Alimentos)–Universidade Federal de Lavras, Lavras, 2020.
Resumo: The effect of freezing before dry aging and cold storage of meat from Zebu cattle (Bos indicus) was evaluated in two treatments, control and frozen (-20 oC / 7 days), in the following aging times: 0, 14, 28 or 42 days. Thus, samples of loins (Longissimus thoracis) were analyzed to verify the technological, microbiological and sensory quality, the volatile compounds and fatty acids in beef profile. It was found that freezing can reduce (P < 0,05) the aging time from 28 to 14 days reaching the same sensory tenderness and shear force of meat aged for 42 days, however, the results of the fragmentation index suggest that this reduction in cold storage occurs due to cryogenic damage, while in dry aged this reduction is attributed to proteolysis. In general, in both cases, freezing: did not affect (P > 0,05) or reduced (P < 0,05) the sensory perception of juiciness; increased (P < 0,05) water loss; reduced (P < 0,05) the color intensity of the meat and the reducing capacity of the muscle, increasing (P < 0,05) the levels of MMb; did not influence (P > 0,05) or increased (P < 0,05) the count of mesophilic microorganisms; increased (P < 0,05) the count of lactic and psychotropic bacteria, and in the case of cold storage this increase was only observed in time zero. As for the volatile profile, a higher concentration (P <0.05) of alcohols, ketones and ester was observed in dry-aged samples, especially in frozen samples, while higher concentrations of hydrocarbons were observed (P <0.05) in wet aged and not frozen samples. The principal component analysis showed that, in wet aged samples, freezing generated a greater association with a greater number of compounds. Since, in both aged systems, freezing and higher maturation time are associated with different compounds that give desirable flavors. Freezing / thawing and maturation time had little influence on the fatty acid profile of the meat, however, dry-aged meats presented more (P <0.05) unsaturated and monounsaturated fatty acids than wet-aged. Among the characteristics analyzed, it is noted that the deleterious effects are small, making the process advantageous.
URI: http://repositorio.ufla.br/jspui/handle/1/41383
Aparece nas coleções:Ciência dos Alimentos - Doutorado (Teses)

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