Análise da relação umidade/proteína em filés PSE (pale, soft, exudative) de frangos em conformidade com a instrução normativa 32/2010

Abstract

With the increase of poultry productivity is needed to better understand the technological changes that may occur in meat, because its appearance is a critical factor when choosing the food by the consumer. The occurrence of PSE meat (Pale, Soft, Exudative) is related to biochemical changes that occur in muscle during development of rigor mortis, due to the rapid decline of pH and high temperature of the carcass (+ -35 ° C) that cause denaturation proteins and compromises their functional properties. The objective of this study was to analyze the relationship moisture / protein in chicken breast without skin without bone (fillets) PSE and verify its relationship with the Brazilian legislation for water content in cuts. We analyzed 410 fillets from different broiler strains (Hubbard, Cobb, Ross and AP91). The classification was based on pH and color measurements after 24 hours post-mortem, and fillets with pH≤5,8 and lightness (L *)≥53 were classified as PSE and pH>5.8 and 44<L*<53 were assigned for the Standard meats (Control). After classification, the PSE and normal samples were stored for later analysis. Were performed determination of moisture and protein according to the Instruction 8/2009 of the Ministério da Agricultura Pecuária e Abastecimento (MAPA); moisture was measured in oven at 103 ° C ± 2 ° C and the protein concentration, according to the Kjeldahl method, the water holding capacity was performed according to the methodology described by Hamm and statistical data analyzed in Statistica 10.0. The results indicated that 32.7% of the samples were classified as PSE. The data obtained in this experiment for moisture and protein in the Standard samples was 73.80% moisture and 21.39% protein, for the samples classified as PSE results were 74.82% and 20.80%, respectively. This study shows that the amount of protein in the samples classified as PSE is lower when compared to normal and there is significant difference (p =0.05) in relation moisture / protein between samples, and the results obtained 3.64 and 3.49 for PSE and Normal, respectively. The Normal samples was within the limit set by IN 32/2010 and the PSE exceeded this limit, and can result in assessment for the property. Therefore there is a need to deepen the theme with a larger number of samples and experiments, to be able to think about including PSE meat in national legislation for water content and protein in cuts and broiler carcasses.