Caracterização e seleção de carragena comercial para aplicação em produto cárneo
There is a great concern of the processing industries of meat products in the standardization of the same. The ingredients not used meat, may have significant differences when obtained from different vendors that can certainly affect the quality of final products. For this the selection of non-meat...
| Autor principal: | Reyes, Beatriz Boito |
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| Formato: | Trabalho de Conclusão de Curso (Graduação) |
| Idioma: | Português |
| Publicado em: |
Universidade Tecnológica Federal do Paraná
2020
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| Assuntos: | |
| Acesso em linha: |
http://repositorio.utfpr.edu.br/jspui/handle/1/12680 |
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| Resumo: |
There is a great concern of the processing industries of meat products in the standardization of the same. The ingredients not used meat, may have significant differences when obtained from different vendors that can certainly affect the quality of final products. For this the selection of non-meat ingredients suppliers, as it is important, the evaluation and characterization of each ingredient to be used in the formulation, aimed at standardization. This research aimed to characterize eleven (11) samples of commercial carrageenan and select the samples with characteristics closer to the standard samples, for use in meat product. We have measured the viscosity and the functional groups by infrared spectroscopy in Fourier transform (FTIR) spectroscopy to identify and characterize carrageenans. With these measures eleven (11) commercial carrageenan samples and two standards, it was possible to select three samples carrageenan with improved characteristics for use in meat products (sample 2, 6 and 10). Thus, three ham formulations were produced in a refrigerator of the Western Region of Paraná, with the same ingredients, the same formulation, varying only the commercial carrageenan used. In developed ham were evaluated color, texture and water-holding capacity (WHC). It was concluded that the three samples of commercial carrageenan selected, provided good characteristics for ham, each protruding in a different analysis. These results can contribute to the standardization of meat products in developing products with better quality. |
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