Banca de DEFESA: RAFAEL SEPÚLVEDA FONSÊCA TREVISAN PASSOS

Uma banca de DEFESA de MESTRADO foi cadastrada pelo programa.
DISCENTE : RAFAEL SEPÚLVEDA FONSÊCA TREVISAN PASSOS
DATA : 19/08/2020
HORA: 14:00
LOCAL: Videoconferência
TÍTULO:

Effects of green tea (Camellia sinensis) extract on chicken burger quality parameters

PALAVRAS-CHAVES:

Camellia sinensis, Natural antioxidants, Natural extracts, Natural preservatives. 

PÁGINAS: 67
GRANDE ÁREA: Ciências Agrárias
ÁREA: Ciência e Tecnologia de Alimentos
SUBÁREA: Tecnologia de Alimentos
ESPECIALIDADE: Tecnologia de Produtos de Origem Animal
RESUMO:

The effects of green tea extract addition on quality parameters of chicken burgers during storage for 10 days at 4°C were evaluated. Total phenolic content, total flavonoids content and antioxidant capacity through DPPH assay were performed on extracts before application on meat products. Then, chicken burgers were made and 0.5% and 1.0% green tea extract were applied to their formulations. Analyzes of cooking yield, proximate composition, lipid oxidation, pH, instrumental color, texture parameters, microbiological parameters and sensory analysis were also performed. The results showed in vitro antioxidant capacity of the extract used in this study, and did not change the proximate composition of the chicken burgers (P > 0.05). It was also observed that green tea extract application reduced the lipid oxidation in both concentrations (0.05% and 1.0%) (P < 0.05), and the pH values were lower than 6, which is indicated for this kind of meat product. The addition of green tea extract affected redness values of burgers, reduced hardness and chewiness parameters and increased cohesiveness parameter (P < 0.05) in the treatment with 1.0% green tea extract addition. However, no antibacterial effect was observed in chicken burgers during storage time. Chicken burgers with green tea extract addition were well evaluated on sensory analysis. Regarding acceptability index, treatments with addition of tea extract had values higher than 70 %. Thus, within the experimental conditions of this study, green tea extract represents a good natural alternative for preserving meat products.

MEMBROS DA BANCA:
Presidente - 2358665 - CARLOS PASQUALIN CAVALHEIRO
Interno - 1299891 - MARIANA NOUGALLI ROSELINO
Externo à Instituição - ANA PAULA BURIN FRUET