Palavras-chave
frango
malonaldeído
oxidação lipídica
radiação ionizante
Como Citar
Resumo
O efeito da radiação ionizante em coxas de frango cruas embaladas a vácuo e sob atmosfera modificada e armazenadas a 4±1 ºC foi avaliado a partir da análise de substâncias reativas ao ácido tiobarbitúrico (TBARS). Para amostras embaladas a vácuo foram observados aumentos gradativos nos valores de TBARS conforme o aumento da dose de radiação ionizante para os diferentes dias de armazenamento, porém as diferenças não foram significativas (p>0,05) até o 14º dia quando os respectivos períodos foram comparados. Amostras irradiadas com 1,5 kGy e 3,0 kGy e embaladas sob atmosfera modificada apresentaram valores de TBARS significativamente (p<0,05) menores em relação às respectivas amostras embaladas a vácuo, exceto no 20º e 26º dia de armazenamento. Os maiores valores de TBARS foram obtidos para as amostras irradiadas com 7,0 kGy com médias de 2,13 e 1,52 mg.kg-1 de malonaldeído em embalagem a vácuo e sob atmosfera modificada respectivamente.Referências
1. Kosugi H, Kato T, Kikugawa K. Formation of red pigmentby a two-step 2-thiobarbituric acid reaction of alka-2,4-dienals. Potential products of lipid oxidation. Lipids 1998;23: 1024-31.
2. Marcuse R, Johansson L. Studies on the TBARS test forrancidity grading: II TBARS reactivity of different aldehyde classes. J Am Oil Chem Soc 1973; 50: 387-91.
3. Tarladgis BG, Watts BM, Younathan MT. A distillation method for the quantitative determination of malonalde hyde in rancid foods. J Am Oil Chem Soc 1960;37: 44-8.
4. Hoyland DV, Taylor AJ. A review of the methodologyof the 2-thiobarbituric acid test. Food Chem 1991; 40:271-91.
5. Patton S, Kurtz GW. 2-Thiobarbituric acid as areagent for detecting milk fat oxidation. J Dairy Sci.1951; 34: 669.
6. Turner EW et al. Use of the 2-thiobarbituric acid reagent to measure rancidity in frozen pork. Food Technol 1954;8: 326-30.
7. Sidwell CG, Salwin H, Benca M, Mitchell JHJ. The use of the thiobarbituric acid as a measure of fat oxidation. J Am Oil Chem Soc 1954; 31: 603.
8. Sinnhuber RO, Yu TC. 2-Thiobarbituric acid method for the measurement of rancidity in fishery products. II The quantitative determination of malonaldehyde. Food Technol. 1958; 12: 9-12.
9. Vyncke W. Evaluation of the direct thiobarbituric acidextraction method for determining oxidative rancidity inmackerel (Scomber scombrus L.) Fette Seifen Anstrich1975; 77: 239-240.
10. Yu LW et al. High performance liquid chromatography analysis of the thiobarbituric acid adducts of malonaldehyde and trans, trans-muconaldehyde. AnalBiochem 1986; 156: 326-33.
11. Robles-Martinez C, Cervantes E, Ke PJ. Recommended method for testing the objective rancidity development in fish based on TBARS formation. Canadian Technical Report of Fisheries andAquatic Sci. n° 1089, 1982, 28 p.
12. Lyon BG, Lyon CE, Ang CYW, Young LL. Sensory analysisand thiobarbituric acid values of precooked chicken pattiesstored up to three days and reheated by two methods.Poultry Sci. 1988; 67: 736-742.
13. Pikul J, Leszcynski DE, Kummerow FA. Evaluation ofthree modified TBARS methods for measuring lipidoxidation in chicken meat. J Agric Food Chem 1989; 37:1309-13.
14. Pikul J, Leszcynski DE, Kummerow FA. Elimination of sample autoxidation by butylated hydroxytoluene additions before thiobarbituric acid assay for malonaldehyde in fatfrom chicken meat. J Agric Food Chem. 1983; 31:1338-1342.
15. Ahn DU et al. Effects of dietary vitamin E supplementation on lipid oxidation and volatiles content f irradiated cookedturkey meat patties with different packaging. Poultry Sci.1998; 77: 912-20.
16. Horax R. et al. Effect of gamma irradiation and storage time on thiobarbituric acid reactive substances (TBARS) in chicken breast meat infused with antioxidants and selectplant extracts. The Food Safety Consortium Annual Meeting, October 13-15, Manhattan.
17. Jo C, Lee JI., Ahn DU. Lipid oxidation, color and volatiles changes in irradiated pork sausages with different fat contentand packaging during storages. Meat Sci 1999; 51: 355-361.
18. Guillén-Sans R, Guzmán-Chozas M. The thiobarbituric acid (TBARS) reaction in foods: a review. Crit Rev FoodSci Nutr 1998; 38: 315-330.
19. Osawa CC, De Felício PE, Gonçalves LAG. Teste de TBARS aplicado a carnes e derivados: métodos tradicionais, modificados e alternativos. Quim Nova. 2005;28: 655-663.
20. Pauli GH, Tarantino LM. FDA regulatory aspects of food irradiation. J Food Prot 1995; 58: 209-12.
21. Resolução RDC nº. 21, de 26 de janeiro de 2001, Brasil. Agência Nacional de Vigilância Sanitária. Aprova o Regulamento Técnico para Irradiação de Alimentos. Diário Oficial da União, Brasília, nº. 20-E, de 29 de janeiro de2001. Seção 1, p.35.
22. Statsoft, Inc., Tulsa, OK, USA. STATISTICA for Windows. 1995.
23. Greene BE, Cumuze TH Relationship between TBARS numbers and inexperienced panelists’ assessments ofoxidized flavour in cooked beef. J Food Sci 1981; 47: 52-8.
24. Miyagusku L, Chen F, Leitão MF, Baffa O. Avaliação microbiológica e sensorial da vida útil de cortes de peito de frango irradiados. Cienc Tecnol Aliment 2003; 23 (Suppl.1): 7-16.
Este trabalho está licenciado sob uma licença Creative Commons Attribution 4.0 International License.
Copyright (c) 2007 Luciana Miyagusku, Marcelo Thomazini, Arnaldo Yoshiteru Kuaye, Carmen Josefina Contreras Castillo