Influência da adição de betalaína em linguiça Toscana com diferentes níveis de nitrito de sódio sobre as propriedades tecnológicas e sensoriais
Data
2018-02-19
Autores
Bellucci, Elisa Rafaela Bonadio
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Editor
Universidade Estadual Paulista (Unesp)
Resumo
No Brasil, a carne suína é consumida principalmente na forma de produto processado, sendo a linguiça toscana um exemplo de produto de carne suína processada. O conservante mais utilizado em produtos cárneos é o nitrito de sódio devido a sua atividade antimicrobiana sobre bactérias patogênicas, como Clostidium botulinum, além de ser um antioxidante e contribuir com a cor do produto. No entanto, sua ingestão tem sido associada ao aumento do risco de alguns tipos de câncer. A cor de produtos cárneos é tida como o principal fator de decisão de compra pelos consumidores e por isso a indústria faz uso de corantes para prolongar a aceitação desses produtos pelo consumidor durante toda sua vida útil. Carmim de cochonilha é o corante mais utilizado, porém outros corantes naturais podem ser adicionados a produtos cárneos, como por exemplo a betalaína. O objetivo deste trabalho foi avaliar o efeito da adição de betalaínas e carmim de cochonilha em linguiças toscanas com redução de nitrito de sódio armazenadas sob refrigeração e congelamento. Foram realizados 9 tratamentos: C150 (150 mg/kg de nitrito de sódio); C75 (75 mg/kg de nitrito de sódio); C0 (sem nitrito de sódio); BME75 (1,5% de betalaína microencapsulada e 75 mg/kg de nitrito de sódio); BME0 (1,5% de betalaína microencapsulada); BCP (0,19% de betalaína comercial e 75 mg/kg de nitrito de sódio); BCP0 (0,19% de betalaína comercial); CC75 (0,02% de carmim de cochonilha e 75 mg/kg de nitrito de sódio); CC0 (0,02% de carmim de cochonilha). Os níveis de nitrito residual foram até 68% menores do que os adicionados inicialmente aos tratamentos e, após 14 dias (refrigeração) e 90 dias (congelamento) de armazenamento não foi possível quantificar nitrito residual. A estabilidade oxidativa não foi comprometida pela redução de nitrito de sódio e uso de corantes naturais. Os tratamentos BCP75 e BME75 apresentaram as maiores intensidades de cor vermelha (valor de a*), seguidos de CC75. O tratamento BCP75 obteve as maiores médias para o atributo cor, seguido de C150, BME75 e CC75 e este atributo influenciou a aceitação global de linguiça toscana. O corante betalaína influenciou no aumento do valor de a* em linguiça toscana crua e cozida. É possível reduzir a quantidade de nitrito de sódio em linguiça toscana armazenada sob congelamento com adição dos corantes de betalaína, sem afetar sua estabilidade físico-química e sensorial.
In Brazil, pork is mostly consumed in the form of processed product, with Toscana sausage being one example. The most commonly used preservative in meat products is sodium nitrite due to its antimicrobial activity on pathogenic bacteria, such as Clostidium botulinum, besides being an antioxidant and contributing to the color of the product. However, their intake has been linked to an increased risk of some types of cancer. The colour of meat products is regarded as the main purchasing factor by consumers and therefore the industry makes use of colourants to prolong the consumer's acceptance of these products during their shef-life. Cochineal carmine is the most used colourant, but other natural colourants can be added to meat products, such as betalaine. The objective of this work was to evaluate the effect of the addition of betalains and cochineal carmine on Toscana sausages with reduced sodium nitrite stored under refrigeration and freezing. Nine treatments were prepared: C150 (150 mg/kg of sodium nitrite); C75 (75 mg/kg sodium nitrite); C0 (without sodium nitrite); BME75 (1,5 % microencapsulated betalain and 75 mg/kg sodium nitrite); BME0 (1,5 % microencapsulated betalain); BCP (0,19 % commercial betalain and 75 mg/kg sodium nitrite); BCP0 (0,19 % commercial betalain); CC75 (0,02 % cochineal carmine and 75 mg/kg sodium nitrite); CC0 (0,02 % cochineal carmine). The residual nitrite levels were up to 68% lower than those initially added to the treatments and it was not possible to quantify residual nitrite in 14 days (refrigeration) and 90 days (freezing). Oxidative stability was not compromised by the reduction of sodium nitrite and the use of natural colourants. The treatments BCP75 and BME75 showed the highest red color intensities (a* value), followed by CC75. The BCP75 treatment obtained the highest averages for the color attribute, followed by C150, BME75 and CC75, and this attribute influenced the overall acceptance of Toscana sausage. The betalaine colourant influenced the increase of a* value in raw and cooked Toscana sausage. It is possible to reduce the amount of sodium nitrite in Toscana sausage stored under freezing with the addition of the betalain colourants, without affecting its physical-chemical and sensory stability.
In Brazil, pork is mostly consumed in the form of processed product, with Toscana sausage being one example. The most commonly used preservative in meat products is sodium nitrite due to its antimicrobial activity on pathogenic bacteria, such as Clostidium botulinum, besides being an antioxidant and contributing to the color of the product. However, their intake has been linked to an increased risk of some types of cancer. The colour of meat products is regarded as the main purchasing factor by consumers and therefore the industry makes use of colourants to prolong the consumer's acceptance of these products during their shef-life. Cochineal carmine is the most used colourant, but other natural colourants can be added to meat products, such as betalaine. The objective of this work was to evaluate the effect of the addition of betalains and cochineal carmine on Toscana sausages with reduced sodium nitrite stored under refrigeration and freezing. Nine treatments were prepared: C150 (150 mg/kg of sodium nitrite); C75 (75 mg/kg sodium nitrite); C0 (without sodium nitrite); BME75 (1,5 % microencapsulated betalain and 75 mg/kg sodium nitrite); BME0 (1,5 % microencapsulated betalain); BCP (0,19 % commercial betalain and 75 mg/kg sodium nitrite); BCP0 (0,19 % commercial betalain); CC75 (0,02 % cochineal carmine and 75 mg/kg sodium nitrite); CC0 (0,02 % cochineal carmine). The residual nitrite levels were up to 68% lower than those initially added to the treatments and it was not possible to quantify residual nitrite in 14 days (refrigeration) and 90 days (freezing). Oxidative stability was not compromised by the reduction of sodium nitrite and the use of natural colourants. The treatments BCP75 and BME75 showed the highest red color intensities (a* value), followed by CC75. The BCP75 treatment obtained the highest averages for the color attribute, followed by C150, BME75 and CC75, and this attribute influenced the overall acceptance of Toscana sausage. The betalaine colourant influenced the increase of a* value in raw and cooked Toscana sausage. It is possible to reduce the amount of sodium nitrite in Toscana sausage stored under freezing with the addition of the betalain colourants, without affecting its physical-chemical and sensory stability.
Descrição
Palavras-chave
Tecnologia de alimentos, Carne de porco indústria, Embutidos, Alimentos de origem animal conservação, Corantes em alimentos, Nitrito de sódio, Beterraba, Food Technology, Pork industry, Sausages, Foods of animal origin conservation, Food colourants, Sodium nitrite, Beetroot