Marinado de frango com soro de leite líquido e inulina

Abstract

The objective of this study is to employ the serum of milk to replace the water brine in developing chicken marinated with inulin. It was prepared different products varying the proportion of serum (0, 25, 50 and 100%) and the concentration of inulin in brine (0, 10 and 20%), totaling 7 treatments, through the full lineation experimental 22, with two repeats in the center point. Was determined the chemical composition of marinated, and was accompanied the oxidative stability (TBARS and warmed-over flavor), pH and weight loss by cooking with 1, 30 and 60 days of storage. The results were submitted to medium test at the 5% level of probability for comparison the results. Most of the chemical composition not presented significant difference (p≥0,05) with added of serum and inulin, but was verified an increase in protein content and ash with the incorporation of serum and inulin and with the interaction serum and inulin respectively. In the evaluation the oxidative process only TBARS values with 1 day of storage presented significant difference, being that serum and inulin accelerated lipid oxidation. The addition of inulin in marinated increased weight losses in cooking in the evaluated treatments. The pH not presented significant difference between treatments and time periods, with the addition of serum and inulin. The results demonstrate that the liquid serum of milk may be incorporated in replacement the brine water in marinated meat products, as an alternative to use this product with high nutritional value, so avoiding environmental problems when it is discarded improperly.