Influencia da transglutaminase (Activa TG-B) e de parametros de processo na textura de um reestruturado empanado de carne de peru

AUTOR(ES)
DATA DE PUBLICAÇÃO

1999

RESUMO

Modern consumer needs have led to the development of ready-to-eat food products which should be quick and easy to prepare and available at competitive prices. Consequently, the meat and poultry industries have launched considerable efforts to comply with the increasing demands of this new market. In this work, a technologically advanced food product has been developed with the aid of modern processing, equipment and ingredients to improve the functional properties of proteins derived from lower grade meat raw materials. The product under investigation was a restructured turkey meat, chopped up to simulate trimmings, massaged in a tumbler (rotative drum) with brine in the proportion of one part of brine to four parts of meat. The composition of brine was 90% of water; 2,1 to 3,6% salts; 3,4% isolated soy protein; 1,3% tripolyphosphates; 0,7% sodium erythroblast and seasonings. The meat blend was equalized to a certain temperature and maintained at this for some time, according to design model. This was followed by a pre-freezing step and molding at -4° to -3°C, in the form of turkey breasts. The meat pieces were then breaded, pre-fried, cooked and thoroughly frozen. The objective of the present research was to evaluate the effect of a different levels of the enzyme trasglutaminase (Activa TG-B®) on the texture by shear force (WB-objective evaluation) and sensory characteristics of the turkey meat product by means of two experiments described as first ad second. In the first experiment, the effect of different temperatures and times on the enzyme activity, and the levels of this enzyme were studied. For the second experiment, the meat blend was shaped into ham containers during the premolding step, and were considered as parameters the time on the enzyme activity and his levels. The design of both experiments was factorial type. For the first experiment was used factorial 23 (TG-B®:0, 0,75 and 1,5%; temperatures 0, 1 and 2°C; time intervals 5, 4 and 3 hours) with 3 repetions for the central point making up a total of 11 essays. For the second experiment, factorial 22 was performed (TG-B®: 0 and 1,5%; time intervals 5 and 3 hours) with a total of 4 essays. Several physical and chemical analyses were done in the final products. The Instron coupled with the Warner-Braztler device was used for the shear force, objective evaluation of the texture attribute. Sensory analysis was performed (QDA = quantitative descriptive analysis) with a trained panel of six people who evaluated quality characteristics such as juiciness, chewiness and hardness. For the first experiment no differences (p>0,05) in hardness and chewiness were founded amongst the essays, but were founded differences (p0,05) were founded in chewiness for the essays, using the Tukeys s analysis. On the model evaluation were founded effect isolated the enzyme in hardness, juiciness and chewiness, and for this last attribute were even founded the effect of the time. For the shear force were detected effect of the relation between enzyme x time. Increasing levels of TG-B® enzyme (untill 1,5%) additioned in a restructured and breaded turkey product, without compression during the activation step, improved the increasing of hardness and shear force evaluated. On the other hand, 1,5% level of TG-B® enzyme additioned in a restructured and breaded turkey product, with compression during the activation step, improved the decreasing of hardness and shear force, with increasing of juiciness.

ASSUNTO(S)

alimentos - textura

ACESSO AO ARTIGO

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