Banca de QUALIFICAÇÃO: LUIS ALFONSO BELTRÁN COTTA

Uma banca de QUALIFICAÇÃO de MESTRADO foi cadastrada pelo programa.
STUDENT : LUIS ALFONSO BELTRÁN COTTA
DATE: 23/12/2022
TIME: 09:00
LOCAL: Faculdade de Farmácia
TITLE:

Yellow mombin (Spondias mombin L.) juice as a marinade liquid to improve technological, physicochemical, microbiological, and sensory properties of pork Boston butt during refrigerated storage

KEY WORDS:

Pork marination, sensory, lipid oxidation, color parameters, texture profile

PAGES: 37
BIG AREA: Ciências Agrárias
AREA: Ciência e Tecnologia de Alimentos
SUBÁREA: Tecnologia de Alimentos
SPECIALTY: Tecnologia de Produtos de Origem Animal
SUMMARY:

This research aimed to evaluate the use of yellow mombin (Spondias mombin L.) juice as a marinade liquid to improve technological, physicochemical, microbiological, and sensory properties of pork Boston butt during refrigerated storage. Yellow mombin juice was used as a marinade liquid at different concentrations (0% − C0, 50% − C50, 75% − C75, and 100% − C100) in Boston butt samples that were analyzed during refrigerated storage for 21 days. Lower hardness and chewiness values were observed in the marinated samples. The use of 50% (C50) and 75% (C75) yellow mombin juice was helpful to accelerate the lipid oxidation of the Boston butt samples at the end of storage. Additionally, C100 showed higher values in lightness and yellowness, and lower mesophilic, psychrotrophic, Enterobacteriaceae counts at day 21 of storage. However, among the marinated samples, C50 and C75 were the highest valued in appearance, flavor, color, overall acceptability, and purchase intention. Therefore, the use of 100% yellow mombin juice (C100) as a marinade liquid could be a viable alternative for the marination of pork.

COMMITTEE MEMBERS:
Presidente - 2358665 - CARLOS PASQUALIN CAVALHEIRO
Interna - 1207070 - DEBORAH MUROWANIECKI OTERO
Externo à Instituição - LEONARDO FONSECA MACIEL - UFBA