Avaliação da oxidação lipídica da carne de frango refrigerada e pós cocção acometida pela anomalia white striping

Abstract

The chicken meat is an animal protein that presented the highest increasing of production increase and comsuption in Brazil and in the world. With the need of obtain chicken of quality in short time, there were advances in the genetic selection. However, with these advances arose alterations that are causing loss to the industrial sector, among them the anomaly White Striping (WS) emergence is visible in raw cuts with white stretch mark parallel to the muscular fiber in the muscles`surface Pectoralis major. The lipid oxidation is a spontaneous reaction that causes changes in the meat sensory attributes, causing consumer´s rejection. From this context and with indications of anomaly meats have higher lipid contents the present study became important aiming evaluate chicken meat´s lipid oxidation affected by White striping. To lipids determination was used a method invented by Soxhlet in 1879, based in the continuous reflux of a solvent that has affinity with the lipid of the sample. To lipid oxidation quantification the TBARS method was used being a test based in the thiobarbituric acid reaction with decomposition products of the hydroperoxides. From the analyzes it was possible to notice that the lipid content of meat with WS was 2,24 times higher than in normal meats, the lipid oxidation of meats with heat treated WS was 3,040 mg / kg of malonaldehyde, of 2,500 mg / kg. For lipid oxidation of the in natura material there was no difference between the samples.