Addition effect of fibers on technological of emulsions with high level of mechanically deboned chicken meat

No Brasil, a grande procura pela utilizacao de fibras em produtos carneos e principalmente devido a sua alta capacidade de retencao de agua e consequente possibilidade de diminuicao de custo, alem dos apelos para a producao de itens mais saudaveis no contexto atual de consumo sem culpa. Com a expansao da atividade de corte de aves na industria, a quantidade de partes de menor valor comercial e de ossos com carne aumentou e a carne de frango mecanicamente separada (CMS) passou a ser uma materia-prima amplamente utilizada para a elaboracao de produtos carneos. Este trabalho teve como objetivo avaliar o efeito da adicao de fibras de cereais (trigo e aveia) sobre a qualidade fisico-quimica e sensorial de emulsoes carneas contendo elevadas proporcoes de carne de frango mecanicamente separada. O produto carneo emulsionado escolhido como sistema modelo para o estudo foi o pao de carne. Em um primeiro estudo foram testadas cinco formulacoes FA (5% de amido de milho), FB (2,5% de proteina isolada de soja), FC (5% de fibra de trigo), FD (5% de fibra de aveia) e FE (2,5% de fibra de trigo; 2,5% de fibra de aveia, 1,58% de proteina isolada de soja e 1,88% de amido de milho). Os resultados mostraram que a estabilidade de emulsao das amostras formuladas com fibra de trigo ou fibra de aveia pode ser melhorada com as propriedades de entumescimento do amido de milho e da proteina isolada de soja. Em um segundo estudo foi utilizado o Delineamento Composto Central Rotacional (DCCR), adotando a metodologia de superficie de resposta para estudar os efeitos simultaneos de duas variaveis experimentais em tres niveis. Os resultados mostraram que a adicao de fibra de trigo e fibra de aveia ate 5% promoveu a estabilidade de emulsao e a capacidade de retencao de agua. Foram, entao, selecionadas duas formulacoes de pao de carne adicionadas de fibra de trigo e fibra de aveia e uma formulacao controle (sem fibra) para a avaliacao da estabilidade oxidativa e microbiologica durante o armazenamento refrigerado, nos tempos 0, 20 e 40 dias apos o processamento. As diferenças encontradas podem ter sido oriundas da variacao da materia-prima e processamento, nao especificamente da adicao de fibrasIn Brazil, the high demand for use of fibers in meat products is mainly due to its high water holding capacity and possibility to manufacture formulations with reduced cost, in addition to the claims for the production of healthier products in the current consumption without guilt. With the expansion of the activity in the industry of cutting poultry, the quantity of lower commercial value peaces and bone with meat has been increased and mechanically deboned chicken meat (MDCM) has become a raw material largely used in meat products. The aim of this work was to evaluate the effects of addition of cereal fibers (wheat and oat) on the quality physico-chemicals and sensory properties of emulsioned meat product with high level of mechanically deboned chicken meat. The emulsioned meat product chosen as a model system for the study was the meat loaf. For the first study five formulations were tested: FA (5% of corn starch), FB (2.5% of isolated soybean protein), FC (5% of wheat fiber), FD (5% of oat fiber) and FE (2.5% wheat fiber, 2.5% of oat fiber, 1.58% of isolated soybean protein and 1.88% of corn starch). The results are shown that the stability of the emulsion samples made with wheat fiber or oat fiber could be improved with the enhancement properties of corn starch and isolated soybeans protein. For the second study was used Response Surface Methodology to evaluate the simultaneous effects of two experimental variables at three levels. The results showed that the addition of wheat fiber and oat fiber above 5% increased the emulsion stability and the water holding capacity. Therefore, two formulations of meat loaf added with wheat fiber and oat fiber and a formulation control (no fiber) were selected for the evaluating of oxidative and microbiological stability during refrigerated storage at times 0, 20 and 40 days after processing. The differences found could be originated from the variation of the raw material and processing, not specifically the addition of fiber