Uso de revestimento e aditivo a base de extratos de própolis na conservação de hambúrguer bovino.

Abstract

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.