Banca de QUALIFICAÇÃO: BÁRBARA JARDIM MARIANO

Uma banca de QUALIFICAÇÃO de MESTRADO foi cadastrada pelo programa.
DISCENTE : BÁRBARA JARDIM MARIANO
DATA : 21/03/2019
HORA: 08:00
LOCAL: sala de aula do PPGCTA
TÍTULO:

PROTECTIVE EFFECT OF ORGANICBIQUINHO PEPPERON LIPID OXIDATION IN MACKEREL (Scomber colias) BURGERS DURING FREEZINGAND AFTER THERMAL PREPARATION IN AIR FRYER

PALAVRAS-CHAVES:

C. chinense, natural antioxidants, air fryer, home freezing, lipid oxidation.

PÁGINAS: 33
GRANDE ÁREA: Ciências Agrárias
ÁREA: Ciência e Tecnologia de Alimentos
SUBÁREA: Ciência de Alimentos
ESPECIALIDADE: Química, Física, Fisico-Química e Bioquímica dos Alim. e das Mat-Primas Alimentares
RESUMO:

In recent decades, the consumption of fish and their products are recommended to maintain a balanced diet. Mackerel of Atlantic (Scomber colias) belonging to the family Scombridae is a human disease, to which 57% of the lipid profile is attributed. However, fish is important for cholesterol, which is presented with the polyunsaturated fatty acids are highly susceptible to lipid oxidation. One of the primary factors for the initiation of lipid oxidation processes in fish is the thermal processing (thermo-oxidation), forming products of oxidation of cholesterol or oxides of cholesterol. Health research reveals that the intake of cholesterol oxides is related to the risk factors for cardiovascular disease, infections and cancer. A niche of the population has been using new food preparation technology, using electric fryers quickly, easy to prepare and without the use of calories from conventional frying by immersion and with the intention of making food healthier. Thus, the objectives of the present study will be to include pepper pout (Capsicum chinense) flour in 3 levels of addition (1, 2 and 3%), in addition to sodium erythorbate (200 ppm) in hamburgers processed with mackerel muscles, with no sense of comparison with natural antioxidant in relation to synthetic, domestic freezing in different (15, 30, 45, 60 and 75 days) with subsequent thermal preparation in air-fryer type. In addition, the analyzes and duration, in addition to the lipid profile of the samples (total lipids, TBARS, cholesterol and fatty acids). As the recipe is not so much contributed to retard the reactions of lipid oxidation, but also contributes to health, due to the bioactivity of the compounds present in the biquinho pepper.

MEMBROS DA BANCA:
Externo à Instituição - ALEXANDRE PORTE - UNIRIO
Interno - 1524368 - MARIA IVONE MARTINS JACINTHO BARBOSA
Presidente - 2563412 - TATIANA SALDANHA