Elaboração aplicação de filme proteico em hambúrgueres caprinos incorporados de diferentes fontes lipídicas.

Abstract

In the last decades, there has been an advance in packaging technology with the aim of increasing food conservation and minimizing the environmental impacts caused by conventional packaging systems. In view of this fact, the objective was to elaborate and characterize films obtained from bullfrog residues added with oregano extract and evaluate its effect on the oxidative stability of goat hamburgers added from different lipid sources. The oregano extract and collagen of bullfrog were subjected to analysis of total phenolics and antioxidant activity. The protein film was evaluated for opacity, solubility, color variation, swelling and water vapor permeability (PVA). The hamburgers were prepared following 3 treatments: a control with the addition of bacon (HT); with the addition of soy oil (HS) and with the addition of fish oil (HP), the analysis of the fatty acid profile of each lipid source was carried out, and it was evaluated in the period of 0, 15, 30 and 60 days the color (a *, b * and L *), pH and oxidation index. The extract showed 1.54 EC50 (g / g DPPH) and 323.20 (mg EAG / 100g) respectively, and collagen was not detected in both analyzes. The protein film obtained high opacity in comparison with other films (20.70%), water PVA 1.03x10-5 gH2O. mm / m2.h.mmHg and color variation (3.55), swelling index of 75.25% and 29.25% solubility. Fish oil was found to be rich in polyunsaturated fatty acids EPA (17.903%) and DHA (13, 264%), soybean oil in linoleic acid (53.657%) and bacon in saturated and monosaturated fatty acids (24.124%) , stearic (23.143%) and oleic (36.815%). With the stability monitoring, after 60 days, it was possible to observe that HP had the highest oxidation index (11.1 mg MDA / kg), a fact attributed to the composition of fish oil, which is rich in polyunsaturated fatty acids. , and HS the lowest value (1.5 mg MDA / kg), such protection is attributed to the natural and artificial antioxidants in their composition, Tocopherol and TBHQ respectively. It is concluded that the film presented high opacity and low permeability, characterizing the collagen of Bullfrog with an excellent source of biopolymers, that the oregano extract is a great source of phenolic compounds and the replacement of bacon by fish oil, despite healthier makes the hamburger more susceptible to oxidation.