Avaliação dos parâmetros físico-químicos, microbiológicos e aceitação sensorial de carne de peru refrigerada e marinada com adição de antioxidantes naturais

Abstract

The Brazilian production of turkey meat is the fastest growing among the largest producers, according to Department of Agriculture (USDA) which shows that only three countries have accounted for about 95% of world production of turkey meat. The order, the US just over 48% of the total volume, EU close to 37% and Brazil approaching 10%. This study aimed to evaluate the microbiological physicochemical properties and sensory acceptance of chilled meat and marinade turkey with added brine with three different formulations one without and one with added antioxidants ascorbic acid and one with addition of rosemary extract with two methods of packaging, with reduction of indoor air and the other without reducing air samples were collected in the cutting room and weighed to prepare the brine in the packaging sector, the samples were immersed in brine pemaneceram for an hour and then heavy to resurface the calculations of absorption of brine after separadamentenas three formulations were packaged under two of atmosphere, and the F1, F3 and F5 without reduction of indoor air (SRA) and F2, F4 and F6 formulations reduçãodo indoor air (CRA ), microbiological analysis for subsequent sensory analysis, analyzed salmonella spp, coagulase positive staphylococci, Mesophiles and thermotolerant coliforms were realisadas; Salmonella for all analyzes were absent in 25g, coagulase positive staphylococci all <10 (CFU / g), for all Mesophiles <104 and end all tolerant <103 Coliforms, physico-chemical analyzes, acidity, pH and peroxide value, acidity and pH showed to significant difference between the different treatment of peroxide index that showed a difference between between treatments in modified atmosphere. Sensory analysis was realisada eighty judges not trained and was asked avaliasem attributes of color, odor, taste, overall impression one utilisando edonica nine-point scale with 1 being extremely disliked and liked very much to 9, also asked judges to test preferably F2, F4 and F6 samples without reduction of the internal air, indicating less and 1 to 3 for which you love preferred sample 3 was more preferred by the panelists. According to statistical analysis the judges showed no significant difference, however between samples wasno difference among all.