VASCONCELOS, L. P. F.; VASCONCELOS, Larruama Priscylla Fernandes de.
Resumen:
Films are thin layers of materials used in food, which aim to present considerable
effects on their conservation, distribution and commercialization, protecting them from
microbiological, chemical, physical and / or mechanical damage. Thus, the objective
was to produce and characterize biopolymeric films based on sodium alginate and
enriched with liquid from the cashew nut shell (CNSL) in different proportions, for later
application in beef, in order to evaluate its effect on the preservation of this meat.
product. For the characterization of the films, the design was completely randomized
with four treatments (0%, 0.5%, 1% and 1.5% of inclusion of CNSL) and three
repetitions, where uniform formation of the films was observed, in which the addition of
LCC provided better thermal resistance, increased film thickness (p <0.05) compared to
the treatment without inclusion, reduced luminosity (p <0.05) and increased (p <0.05)
the color parameters red, yellow, saturation and the opacity index. The permeability
increased as the level of CNSL increased (p <0.05), especially for concentrations 1%
and 1.5% CNSL, where there was no significant difference between them (p> 0.05).
Then, based on the best characterization results, two of these treatments (0 and 1%
CNSL) were applied to beef from longissimus dorsi, together with control samples
(without coating), where physicalchemical
analysis, oxidation was performed lipid and
microbiological analyzes related to the total mesophilic and psychrophilic counts, in an
interval of 3 times (0, 3 and 6), observing that during the storage time, no statistical
difference was obtained (p> 0.05) for the coordinates of L *, a * and b *. The pH of the
control samples increased significantly (p <0.05), but the samples involved with an
enriched CNSL coating maintained a stable pH. The CRA showed no significant
difference (p> 0.05). PPC showed that the coating enriched with CNSL was able to
improve the loss after cooking on the third day of storage. The HR decreased
significantly (p <0.05), however the coating with inclusion of CNSL obtained the
smallest reductions. In this treatment, there was also a decrease in lipid oxidation and
less microbial growth of mesophiles. Therefore, it is recommended to use the film based
on sodium alginate and with inclusion of CNSL at the level of 1%, in view of the
efficiency of the results related to the characterization and subsequent application,
believing that this product presents promising characteristics for preservation and
consequent improvement of the quality of perishable foods.
