RODRIGUES, M. S. A.; http://lattes.cnpq.br/7232742692235198; RODRIGUES, Maria do Socorro Araújo.
Resumo:
Propolis is a product of singular flavor and still little explored by the food industries,
which has antioxidant, anti-inflammatory, antitumor and antimicrobial properties. Its
extracts have been applied in different ways in the area of health. On the other hand, it
has been little studied in the food area, so the objective of this research was to elaborate
and evaluate biodegradable coatings and food additives based on the extracts of three
types of propolis applied as a preservation process in hamburger, characterizing
physico-chemical, microbiological and sensorial parameters. The extracts of propolis
were characterized as chemical profile by High Performance Liquid Chromatography
(HPLC). After the extracts were characterized, they were used in the elaboration of
bovine burger and later analyzed under frozen storage at -18ºC for 120 days. Analyzes
were performed every 30 days in relation to pH, acidity, moisture, proteins, ashes,
lipids, TBARS index, water activity and microbiological analyzes. The sensorial
analysis was evaluated through the Hedonic scale acceptance test of nine points. The
results obtained for the microbiological standards corroborate with the water activity,
since they only present microbial contamination that compromise the quality and the
useful life of the product from the 60 days of storage. The burgers made with beef and
added with extracts of red, green and black propolis presented characteristics very
similar to the traditional beef hamburger, both meeting the parameters of composition
established by the Brazilian legislation, allowing, therefore, to conclude that the
hydroalcoholic extracts can also be used for the preparation of this product. Coated and
added products of hydroalcoholic propolis extracts may be an alternative to reduce lipid
oxidation and to maintain stable pH and acidity contents without impairing their
physicochemical and physical characteristics. The use of extracts of green and black
propolis as an additive in the bovine burger formulation and / or edible coatings applied
in these products did not interfere with the sensorial characteristics.