Alterações provocadas pela irradiação e armazenamento nos teores de ferro heme em carne de frango

Abstract

ResumoEstudos sobre o efeito da irradiação e do armazenamento em carnes de frango foram realizados para se conhecer melhor sua influência nos teores de ferro heme, não-heme, cor e pigmentos totais. Foram estudados coxa e filé de peito de frango. Estes foram irradiados a 0, 1 e 2 kGy e armazenados por 14 dias a 4 °C em câmara refrigerada. A determinação do conteúdo de heme e não-heme de carnes foi realizada através do método colorimétrico, empregando-se o reagente Ferrozine. Os valores de ferro heme foram influenciados tanto pela irradiação quanto pelo armazenamento, diminuindo seus teores com o passar do tempo. O ferro não-heme também foi influenciado tanto pelas doses empregadas quanto pelo tempo de estocagem, porém aumentou seus valores com o passar do tempo, devido à conversão do heme em não-heme. A cor não se mostrou influenciada pelas doses estudadas, somente pela estocagem, e os pigmentos totais foram afetados tanto pela irradiação quanto pelo tempo, diminuindo seus valores com o aumento do tempo de armazenamento. A irradiação se mostrou um bom método para conservação do ferro, visto que aumentou os teores de acordo com o aumento das doses. Palavras-chave: irradiação; ferro heme; frango; armazenamento; pigmentos. AbstractStudies of irradiation and storage effects in chicken were carried out to discover the influence in iron heme, non-heme amount, color and total pigments. Chicken thighs and chicken breast were studied. These were irradiated to 0, 1 and 2 kGy stored by 14 days to 4 °C in refrigerator. Determining the heme content and non-heme of meat was done using the colorimeter method and the Ferrozine reagent. The values of iron heme were influenced both by the irradiation and the storage, reducing the amount throughout the course of time. The iron non-heme was also influenced by the doses and the storage time, however the values increased throughout the course of time, because of the conversion of iron heme in non-heme. The color did not show that it was influenced by the studied doses, except for the storage, and the total number of pigments was affected by the irradiation and the time, reducing the values with the increase of storage. Irradiation was shown to be a good method to conserve iron. Keywords: irradiation; iron heme; chicken; storage; pigments.Alterações provocadas pela irradiação e armazenamento nos teores de ferro heme em carne de frango Alteration by irradiation and storage at amount of heme iron in poultry meatAdriana Régia Marques de SOUZA 1 , Valter ARTHUR 1 , Solange Guidolin CANNIATTI-BRAZACA 2 * IntroduçãoA deficiência de ferro é uma das desordens mais comuns que acontece quando a quantidade de ferro ingerida é insuficiente para as necessidades nutricionais do indivíduo. Estima-se que 2,5 bilhões de pessoas em países em desenvolvimento sofrem de algum tipo de deficiência de ferro, e mais da metade delas têm anemia. Evidências mostram que a anemia por deficiência de ferro está ligada à quantia de ferro potencialmente disponível nos alimentos e também à forma de ferro e composição da...

Effect of gamma irradiation on shelf life and quality of Broiler meat

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Microbiology, sensory evaluation and shelf life of irradiated chicken breast fillets stored in air or vacuum

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Effect of gamma irradiation on shelf life and quality of indigenous chicken meat

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