Estudo dos parâmetros de influência no desenvolvimento de produto defumado a partir de pinhão (Araucaria angustifolia sin. Araucaria angustifolia)

Abstract

Pinhão is the seed of the Paraná Pine (Araucaria angustifolia syn. Araucaria angustifolia), a traditional species in the southern region of Brazil, with harvesting occurring between April and June. Due to wood exploitation and land use, Araucaria forests now cover less than 3% of their original area, rendering the species endangered. This underscores the importance of developing technologies and products from non-wood parts, such as pinhão. Factors like seasonality and perishability hinder the expansion of the pinhão market, necessitating the development of conservation, industrialization, and commercialization techniques to ensure stability. The goal of this project is to develop smoked pinhão, aiming to add value to the product from Araucaria forests. To achieve this, the influence of factors such as smoking time, salt concentration in cooking, and thickness of pinhões was evaluated, analyzing crucial physicochemical aspects like color, texture, moisture, and phenolic compound content. Results indicate that samples with longer smoking times, thinner pinhão, combined with higher salt concentrations, yielded a firmer texture. Additionally, maximum shear force was higher with prolonged smoking. Phenolic compound loss occurred in longer smoking, attributed to their heat sensitivity. Smoking time influenced moisture, with longer smoking resulting in lower moisture. The treatment with 4 hours of smoking, 5% salt, and 1 mm thickness resulted in the darkest color. Non-smoked pinhão displayed a reddish hue in the red-green parameter (a*), while higher salt concentration in cooking highlighted a greener tone. In the blue-yellow parameter (b*), samples without smoking and salt, with thicknesses of 1 mm and 6 mm, exhibited a yellower color. The information obtained regarding the impacts of influencing parameters in the process can contribute to the development of new products from pinhão using the smoking process, not only to add value to the product but also to provide opportunities for regional development.