Avaliação sensorial em mortadela com adição de microcristais de curcumina
The mortadella is an industrialized meat embedded much appreciated and consumed by all social classes, due to its characteristic taste and odor and affordable price. In its formulation are added meat, fat, water, additives and non-meat ingredients, and for its conservation are added synthetic antiox...
| Autor principal: | Bartko, Karina |
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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/1/6550 |
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| Resumo: |
The mortadella is an industrialized meat embedded much appreciated and consumed by all social classes, due to its characteristic taste and odor and affordable price. In its formulation are added meat, fat, water, additives and non-meat ingredients, and for its conservation are added synthetic antioxidants. Turmeric, also known as turmeric, is a rhizome, has orange colored dyes and has antioxidant and antimicrobial characteristics, and has been applied in many foods with the aim of its action as a natural preservative. The present work had the objective to apply curcumin microcrystals in mortadella and to evaluate its sensorial attributes during a time of 90 days. Three formulations of mortadella were elaborated: with addition of synthetic antioxidant (Standard / F1); without addition of antioxidant (F2) and with addition of curcumin microcrystals (F3). Sensory acceptance and purchase intention of the developed formulations were evaluated. During the 90-day period, the control difference test of the F1, F2 and F3 formulations was performed. In the acceptance test, only the color and odor of the curcumin sample (F3) differed from the other samples and presented mean values equal to 5.51 ("I did not like or dislike it") and 6.61 ("I liked it slightly") respectively . For the intention to buy test, 71% of the judges would buy mortadella with curcumin (F3) and approximately 90% would buy F1 and F2 samples. For the control difference test, only the color of the F3 (curcumin) sample showed a significant difference in the 90 days of analysis, showing a mean score of approximately "3.00" which means "regularly worse than the control". This study demonstrated that the addition of curcumin may be considered promising in cooked meat sausage, mainly due to the antioxidant and antimicrobial properties of this ingredient according to the literature, but it needs an improvement in the coloration for the application in mortadella. |
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