Palavras-chave
Curimbatá (Prochilodus scrofa)
Carne separada mecanicamente
Antioxidantes
Óleo de peixe
Rancimat
Oxidação lipídica
Carne separada mecanicamente
Antioxidantes
Óleo de peixe
Rancimat
Oxidação lipídica
Como Citar
1.
Morais C de, Carvalho JB de, Tavares M, Gonçalves LAG, Cavaletti RN. Avaliação da eficiência de antioxidantes em óleo de carne de Curimbatá (Prochilodus scrofa) separada mecanicamente através do Rancimat. Rev Inst Adolfo Lutz [Internet]. 30º de junho de 1994 [citado 9º de maio de 2024];54(1):5-10. Disponível em: https://periodicos.saude.sp.gov.br/RIAL/article/view/36356
Resumo
A finalidade deste estudo foi avaliar, através do Rancimat, a eficiência relativa de vários antioxiodantes adicionados à fase oleosa obtida de carne de curimbatá (Prochilodus scrofa), separada mecanicamente. Além disso, obter informações adicionais sobre o efeito protetor do óleo de alecrim (OR) comercial, em mistura com butil-hidroxianisol (BHA) e terc-butil-hidroquinona (TBHQ), pois, aparentemente, não há na literatura especializada trabalhos relativos ao seu uso em pescado. O melhor resultado obtido com o uso de apenas um antioxidante foi com TBHQ a 0,02% (período de indução a 98 oC igual a 22 horas e 15minutos). O TBHQ apresentou aumento de 15 vezes o período de indução em relação à estabilidade oxidativa do grupo-controle, dados estes confirmados na literatura para o óleo de tubarão azul (Prionace glauca). O emprego de três antioxidantes (TBHQ + BHA + OR) melhorou em cerca de 10% a estabilidade oxidativa, o que não justifica a sua aplicação.
Referências
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2. AMERICAN OIL CHEMISTS' SOCIETY. Official methods and recommended practices of the American Oil Chemists' Society. 4th ed. Champaign, A.O.C.S., 1990. (A.O.C.S. Official method Cd 8-53).
3. BARBUT, S.; JOSEPHSON, D.B. & MAURER, AJ. - Antioxidant properties of rosemary oleoresin in turkey sausage. J. Food Sci., 50(5):1356-9, 1985.
4. BARRERA-ARELLANO, D. & ESTEVES, W. - Oxidative stability of potato chips determined by Rancimat. J. Am. Oil Chem. Soc., 69(4):335-7, 1992.
5. BARRERA-ARELLANO, D.; BERTON-ORSI, M.A. & ESTEVES, W. - Determinação do período de indução de óleos vegetais pelo Rancimat. Óleos & Grãos, 11:12-5, 1993.
6. BLIGH, E.G. & DYER, W.J. - A rapid method of total lipid extraction and purification. Can. J. Biochem. Physiol., 37(8):911-7, 1959.
7. BRASIL. Leis, decretos, etc. - Resolução n° 04/88 do Conselho Nacional de Saúde. Diário Oficial, Brasília, 19 dez. 1988, Seção I, p. 24.716. Aprova a revisão das Tabelas I, III, IV e V, referentes a aditivos intencionais e anexos I, II, III, IV e VII, todos do Decreto n° 55.871 de 26.03.65.
8. CASTELL, C.H. - Interaction of lipids with non-lipid components of fish muscle during storage. Am. Chem. Soc., 167, AGDF 38,1974.
9. CHAINE, M.H. & MAC NEILL, R.F. - Effect of stabilization of crude whale oil with tertiary butil hidroquinons and other antioxidants upon keeping quality of resultant deodorized oil. J. Am. Oil Chem. Soc., 51 (3):37-41, 1974.
10. CHU, YH. - A comparative study of analytical methods for evaluation of soybean oil quality. J. Am. Oil Chem. Soc., 68 (6):379-84,1991.
11. DENG, J.C.; MATHEUS, R.F. & WATSON, C.M. - Effect of chemical and physical treatment on rancidity development of frozen mullet (Mugl! cephalus) fillet. J. Food Sci., 42:344, 1977.
12. FRANK, J.; GEIL, J.V. & FREASO. R. - Automatic determination of oxidation stability of oil and fatty products. Food Technol., 36(6):71-6, 1982.
13. HOULIHAN, C.M. & HO. C.T. - Natural antioxidants. In: MIN, D.B. & SNOUSE, T.H. ed. – Flavor chemistry of fats and oils. A.O.C.S., Champaign, 1985. p. 140.
14. HASENHUETTL, G.L. & WAN, P.J. - Temperature effects on the determination of oxidative stability with Metrohm Rancimat. J. Am. Oil Chem. Soc., 69 (6):525-7, 1992.
15. ICENHOUR, T.P. & DOLAH, F.M.V. - A rapid method for analysis of tert-butyl hidroquinone (TBHQ) ín ethyl esters of fish oil. J. Am. Oil Chem. Soc., 68 (9):659-61, 1991.
16. KAITARANTA, J.K. - Control of lipid oxidation in fish oil with various antioxidative compounds. J. Am. Oil Chem. Soc., 69(8):810-3, 1992.
17. KAREL, M. - Protein lipid interaction. J. Food Sci., 38 (5):756-63,1973.
18. KORCZAK, J.; FLACZYK, E. & PAZOLA, Z. - Effects of spices on stability of minced meat products kept in cold storage. Fleisehwurchaf, 68:64, 1988.
19. LÃBLI, M.W. & BRUTTEL, PA - Determination of the oxidative stability of fats and oils: comparison between the active oxygen method (AOCS Cd 12- 57) and the Rancimat method. J. Am. Oil Chem. Soc., 63(6):792-5, 1986.
20. LICCIARDELLO, J.J.; RACESI, E.M. & ALLSUP, M.G. -- Stabilization of the flavor of frozen minced whiting. I. Effect of various antioxidants. Marine Fisheries Rev., 44(8):15-21, 1982.
21. LILLARD, D.A. - Effect of processing on chemical and nutritional changes in food lipids. J. Food Protect., 46(1):61-7,1983.
22. LIU, H.F.; BOOREN, A.M.; GRAY, J.I. & CRACKEL, R.L. -- Antioxidant efficacy of oleoresin rosemary and sodium tripolyphosphate in reestructured pork steaks. J. Food Sci., 57(4):803-6, 1992.
23. MOLEDINA, K.H.; REGENSTEIN, J.M.; BAKER, R.C. & STEINKRAUS, K.H. -- Effects of antioxidants and chelators on the stability of frozen stored mechanically deboned flounder meat from racks after filleting. J. Food Sci., 42 (3):759-64, 1977. 10
24. MORAIS, C. de & MARTINS, J.F.P. – Considerações sobre o aproveitamento de sobras da industrialização de pescado na elaboração de produtos alimentícios. Bol. ITAL. 18(3):253-81, 1981.
25. MORAIS, C. de; LIGORI, A. GALVÃO, M.T.E.L. & MARTINS, S.N. - Estudo do aproveitamento industrial da carne de curimbatá; Prochilodus scrofa, separada mecanicamente. [Trabalho apresentado no Curso de Pós-Graduação em Tecnologia do Pescado. FEA/UNICAMP, outubro, 1988].
26. OLCOTT, H.S. - Oxidation of fish lipids. In: HEEN, E. & KREUZEN, R. (eds.), Fish in nutrition, London, 1962.
27.OOSTEN, C. W. van; POOT, C. & HENSEN, A.C. - The precision of the Swift stability test. Fette Seifen Anstr., 83(4):133-5, 1981.
28. PACHECO, M.T.B. - Obtenção e facionamento do óleo de fígado de tubarão azul (Prionace glauca). Campinas. 1991. p. 88. [Tese - Mestrado - Faculdade de Engenharia de Alimentos da UNICAMP].
29. RAC, M. & OSFRIC, B. - The properties of rosemary as an antioxidant. Rev. Franc. Corps Gras., 2: 196, 198,1955.
30. SANG, L.A. - A review of the use of citric acid in the processing of oils and fats. Oléagineaux., 39(2):89- 95,1984.
31. SHUN, W. & FANG, X. - The synergistic antioxidant effect of rosemary extract and -tocopherol in sardine oil model system and frozen-crushed fish meat. J. Food Proc. and Preserv., 16(4):263-74, 1992.
32. SILBERSTEIN, DA & LILLARD, DA -- Factors affecting the antioxidation of lipids mechanically deboned fish. J. Food Sci., 42:764, 1977.
33. STANSBY, M.E. - Reliability of fatty acids values purpoting to represent composition of oil from different species of fish. J. Am. Oil Chem. Soc., 58(1):13-6, 1981.
34. SWEET, C.W. - Activity of antioxidants in fresh fish. J. Food Sci., 38(7):1250-1, 1973.
35. TAPPEL, A.L. - Hematin compounds and lipoxidase as biocatalists. In: SCHULTZ, H.W.; DAY, E.A. & SINHUBEN, E.O. (eds.), Symposium on foods: lipids and their oxidation, p. 122-138, Westport, 1962.
36. VALENZUELA, A.; NIETO, S. CASSELS, B.K. & SPEIKY, H. - Inhibitory effect of boldine on fish oil oxidation. J. Am. Oil Chem. Soc., 68(12):935-7,1991.
37. YI, O-S; DAESEOK, H. & SHIN, H-K. – Synergistic antioxidative effects of tocopherol and ascorbic acid in fish oil/lecithin/water system. J. Am. Oil Chem. Soc., 68(11):881-3, 1991.
2. AMERICAN OIL CHEMISTS' SOCIETY. Official methods and recommended practices of the American Oil Chemists' Society. 4th ed. Champaign, A.O.C.S., 1990. (A.O.C.S. Official method Cd 8-53).
3. BARBUT, S.; JOSEPHSON, D.B. & MAURER, AJ. - Antioxidant properties of rosemary oleoresin in turkey sausage. J. Food Sci., 50(5):1356-9, 1985.
4. BARRERA-ARELLANO, D. & ESTEVES, W. - Oxidative stability of potato chips determined by Rancimat. J. Am. Oil Chem. Soc., 69(4):335-7, 1992.
5. BARRERA-ARELLANO, D.; BERTON-ORSI, M.A. & ESTEVES, W. - Determinação do período de indução de óleos vegetais pelo Rancimat. Óleos & Grãos, 11:12-5, 1993.
6. BLIGH, E.G. & DYER, W.J. - A rapid method of total lipid extraction and purification. Can. J. Biochem. Physiol., 37(8):911-7, 1959.
7. BRASIL. Leis, decretos, etc. - Resolução n° 04/88 do Conselho Nacional de Saúde. Diário Oficial, Brasília, 19 dez. 1988, Seção I, p. 24.716. Aprova a revisão das Tabelas I, III, IV e V, referentes a aditivos intencionais e anexos I, II, III, IV e VII, todos do Decreto n° 55.871 de 26.03.65.
8. CASTELL, C.H. - Interaction of lipids with non-lipid components of fish muscle during storage. Am. Chem. Soc., 167, AGDF 38,1974.
9. CHAINE, M.H. & MAC NEILL, R.F. - Effect of stabilization of crude whale oil with tertiary butil hidroquinons and other antioxidants upon keeping quality of resultant deodorized oil. J. Am. Oil Chem. Soc., 51 (3):37-41, 1974.
10. CHU, YH. - A comparative study of analytical methods for evaluation of soybean oil quality. J. Am. Oil Chem. Soc., 68 (6):379-84,1991.
11. DENG, J.C.; MATHEUS, R.F. & WATSON, C.M. - Effect of chemical and physical treatment on rancidity development of frozen mullet (Mugl! cephalus) fillet. J. Food Sci., 42:344, 1977.
12. FRANK, J.; GEIL, J.V. & FREASO. R. - Automatic determination of oxidation stability of oil and fatty products. Food Technol., 36(6):71-6, 1982.
13. HOULIHAN, C.M. & HO. C.T. - Natural antioxidants. In: MIN, D.B. & SNOUSE, T.H. ed. – Flavor chemistry of fats and oils. A.O.C.S., Champaign, 1985. p. 140.
14. HASENHUETTL, G.L. & WAN, P.J. - Temperature effects on the determination of oxidative stability with Metrohm Rancimat. J. Am. Oil Chem. Soc., 69 (6):525-7, 1992.
15. ICENHOUR, T.P. & DOLAH, F.M.V. - A rapid method for analysis of tert-butyl hidroquinone (TBHQ) ín ethyl esters of fish oil. J. Am. Oil Chem. Soc., 68 (9):659-61, 1991.
16. KAITARANTA, J.K. - Control of lipid oxidation in fish oil with various antioxidative compounds. J. Am. Oil Chem. Soc., 69(8):810-3, 1992.
17. KAREL, M. - Protein lipid interaction. J. Food Sci., 38 (5):756-63,1973.
18. KORCZAK, J.; FLACZYK, E. & PAZOLA, Z. - Effects of spices on stability of minced meat products kept in cold storage. Fleisehwurchaf, 68:64, 1988.
19. LÃBLI, M.W. & BRUTTEL, PA - Determination of the oxidative stability of fats and oils: comparison between the active oxygen method (AOCS Cd 12- 57) and the Rancimat method. J. Am. Oil Chem. Soc., 63(6):792-5, 1986.
20. LICCIARDELLO, J.J.; RACESI, E.M. & ALLSUP, M.G. -- Stabilization of the flavor of frozen minced whiting. I. Effect of various antioxidants. Marine Fisheries Rev., 44(8):15-21, 1982.
21. LILLARD, D.A. - Effect of processing on chemical and nutritional changes in food lipids. J. Food Protect., 46(1):61-7,1983.
22. LIU, H.F.; BOOREN, A.M.; GRAY, J.I. & CRACKEL, R.L. -- Antioxidant efficacy of oleoresin rosemary and sodium tripolyphosphate in reestructured pork steaks. J. Food Sci., 57(4):803-6, 1992.
23. MOLEDINA, K.H.; REGENSTEIN, J.M.; BAKER, R.C. & STEINKRAUS, K.H. -- Effects of antioxidants and chelators on the stability of frozen stored mechanically deboned flounder meat from racks after filleting. J. Food Sci., 42 (3):759-64, 1977. 10
24. MORAIS, C. de & MARTINS, J.F.P. – Considerações sobre o aproveitamento de sobras da industrialização de pescado na elaboração de produtos alimentícios. Bol. ITAL. 18(3):253-81, 1981.
25. MORAIS, C. de; LIGORI, A. GALVÃO, M.T.E.L. & MARTINS, S.N. - Estudo do aproveitamento industrial da carne de curimbatá; Prochilodus scrofa, separada mecanicamente. [Trabalho apresentado no Curso de Pós-Graduação em Tecnologia do Pescado. FEA/UNICAMP, outubro, 1988].
26. OLCOTT, H.S. - Oxidation of fish lipids. In: HEEN, E. & KREUZEN, R. (eds.), Fish in nutrition, London, 1962.
27.OOSTEN, C. W. van; POOT, C. & HENSEN, A.C. - The precision of the Swift stability test. Fette Seifen Anstr., 83(4):133-5, 1981.
28. PACHECO, M.T.B. - Obtenção e facionamento do óleo de fígado de tubarão azul (Prionace glauca). Campinas. 1991. p. 88. [Tese - Mestrado - Faculdade de Engenharia de Alimentos da UNICAMP].
29. RAC, M. & OSFRIC, B. - The properties of rosemary as an antioxidant. Rev. Franc. Corps Gras., 2: 196, 198,1955.
30. SANG, L.A. - A review of the use of citric acid in the processing of oils and fats. Oléagineaux., 39(2):89- 95,1984.
31. SHUN, W. & FANG, X. - The synergistic antioxidant effect of rosemary extract and -tocopherol in sardine oil model system and frozen-crushed fish meat. J. Food Proc. and Preserv., 16(4):263-74, 1992.
32. SILBERSTEIN, DA & LILLARD, DA -- Factors affecting the antioxidation of lipids mechanically deboned fish. J. Food Sci., 42:764, 1977.
33. STANSBY, M.E. - Reliability of fatty acids values purpoting to represent composition of oil from different species of fish. J. Am. Oil Chem. Soc., 58(1):13-6, 1981.
34. SWEET, C.W. - Activity of antioxidants in fresh fish. J. Food Sci., 38(7):1250-1, 1973.
35. TAPPEL, A.L. - Hematin compounds and lipoxidase as biocatalists. In: SCHULTZ, H.W.; DAY, E.A. & SINHUBEN, E.O. (eds.), Symposium on foods: lipids and their oxidation, p. 122-138, Westport, 1962.
36. VALENZUELA, A.; NIETO, S. CASSELS, B.K. & SPEIKY, H. - Inhibitory effect of boldine on fish oil oxidation. J. Am. Oil Chem. Soc., 68(12):935-7,1991.
37. YI, O-S; DAESEOK, H. & SHIN, H-K. – Synergistic antioxidative effects of tocopherol and ascorbic acid in fish oil/lecithin/water system. J. Am. Oil Chem. Soc., 68(11):881-3, 1991.
Este trabalho está licenciado sob uma licença Creative Commons Attribution 4.0 International License.
Copyright (c) 1994 Cleso de Morais, José Byron de Carvalho, Mário Tavares, Lireny Aparecida Guaraldo Gonçalves, Rosana Nogueira Cavaletti
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