Palavras-chave
alta pressão
doenças cardiovasculares
óxidos de colesterol
qualidade nutricional
Como Citar
Resumo
A manutenção da qualidade de um alimento por um período prolongado requer o uso de antioxidantes. Porém, devido a crescente preocupação em adquirir hábitos alimentares saudáveis e ao interesse em consumir produtos alimentícios sem aditivos sintéticos, torna-se necessária a pesquisa de fontes de antioxidantes naturais, como a sálvia e o alho, para minimizar a oxidação lipídica. A carne de frango é um alimento altamente susceptível à oxidação lipídica em função do elevado teor de ácidos graxos insaturados na sua composição. A formação de óxidos de colesterol e a degradação de ácidos graxos, principalmente dos poli-insaturados, somada a formação de compostos voláteis secundários oriundos da oxidação lipídica, possuem um papel de destaque entre os fatores responsáveis pela perda de qualidade e das características nutricionais causadas tanto pelo processamento térmico ou sob alta pressão quanto pelas alterações decorrentes do armazenamento da carne de frango. Além disso, o consumo de lipídios, principalmente de lipídios oxidados, tem sido alvo de constante investigação pela área da saúde em vista da alta correlação entre a ingestão destes compostos e o desenvolvimento de doenças cardiovasculares e de outras doenças crônicas não transmissíveis.Referências
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