Parâmetros de qualidade de filés de frango com miopatias wooden breast e white striping / Quality parameters of chicken fillets with wooden breast and white striping myopathies
DOI:
https://doi.org/10.34119/bjhrv4n2-431Keywords:
Composição química. Cor. Oxidação lipídica.Abstract
A indústria avícola tem vivenciado a ocorrência de algumas anormalidades na carne do peito, como Wooden breast (WB) e White striping (WS) que levam a perdas econômicas significativas e estão relacionadas à taxa de crescimento acelerado de aves híbridas. Portanto, o objetivo deste estudo foi analisar filés de frango WB e WS em relação aos parâmetros de pH, cor (L*, a* e b*), capacidade de retenção de água (CRA), composição química aproximada e oxidação lipídica e compará-los com filés normais. Em relação à cor na superfície externa, os filés WB apresentaram-se mais claros e mais avermelhados que os filés WS e normais, e mais amarelados que os filés WS. Não houve diferença (p ? 0,05) entre os três tipos de filés quanto à coloração (L*, a* e b*) na parte interna. Os filés WB apresentaram menor valor de CRA, menor conteúdo proteico e maior (p < 0,05) umidade que os filés WS e normais. Não houve diferença (p ? 0,05) entre os três tipos de filés em relação às cinzas e aos lipídios. Os valores de oxidação lipídica foram maiores (p < 0,05) nos filés WB nos dois períodos avaliados (48 h post mortem e 60 dias de armazenamento). Os filés WB apresentaram maior comprometimento da qualidade que filés WS, sendo que em ambos foram observadas alterações de coloração acarretando em possível rejeição pelos consumidores no momento da compra.
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