Elaboração de embutidos cárneos livres de ingredientes classificados como alérgenos alimentares
The number of people affected by some type of food allergy is increasing. Among the food sources that cause allergies, soybeans and their derivatives, used in the meat industry due to their technological and functional benefits, stand out, which guarantee greater stability and yield to meat products...
| Autor principal: | Adamante, Djonathan |
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| Formato: | Dissertação |
| Idioma: | Português |
| Publicado em: |
Universidade Tecnológica Federal do Paraná
2019
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| Assuntos: | |
| Acesso em linha: |
http://repositorio.utfpr.edu.br/jspui/handle/1/4449 |
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| Resumo: |
The number of people affected by some type of food allergy is increasing. Among the food sources that cause allergies, soybeans and their derivatives, used in the meat industry due to their technological and functional benefits, stand out, which guarantee greater stability and yield to meat products. However, because it is an allergenic protein, safe food ingredients are suggested for its replacement and thus ensure food safety. The objective of this study was to elaborate free meat products of ingredients classified by Resolution nº 26, July 7th 2015 (Brazilian Health Regulatory Agency - ANVISA) as food allergens. For the evelopment of the work, several non-allergenic protein and non-protein sources were investigated, such as rice flour, autolysate yeast protein, collagen fiber, cassava bagasse meal and maltodextrin, which were evaluated for their centesimal composition and functional properties, such as: water or oil absorption index, gel formation, formation and emulsion stability. From the obtained results were selected the ingredients that stood out regarding the functional properties evaluated for the elaboration of a mix. The elaboration of the mix was based on the development of an experimental design with simplex mixing, with the following independent variables: collagen fiber, cassava bagasse flour and maltodextrin, and the dependent variables: Water absorption index (WAI) and oil (OAI), Emulsion Formation Capacity (EFC) and Emulsion Stability (ES). The selected mixtures were composed of 50% collagen fiber and 50% cassava bagasse meal and another, 66.66% collagen fiber, 16.66% cassava bagasse flour and 16.66% maltodextrin, these were used in the elaboration of hamburger, hot dog and “apresuntado” in substitution of soy protein. The elaborated products were characterized as their physical-chemical, microbiological and sensorial properties. Only for the presented the protein content differed significantly (p≤0.05), however, all the limits are within the recommended according to Technical Regulation of Identity and Quality. Regarding the results of the microbiological analyzes, all were within the current legal standards. The notes to the overall acceptance were: hot dog 7.85, 7.65 and 7.95, hamburger 7.18, 7.28 and 7.48, “apresuntado” 7.30, 6.58 and 7, 26, for mix 1, mix 2 and standard formulation, respectively. The standard samples did not differ significantly from the samples made with the mixes (p>0.05). The elaborated mixes are alternative ingredients for soy protein substitution and thus contribute to the development of meat sausages without the addition of allergenic ingredients. |
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