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Aplicação de revestimentos comestíveis, suplementados com macroalgas e plantas halófitas, em filetes de sarda (Scomber scombrus) para redução do teor de gordura em processos de fritura
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Abstract(s)
O pescado é recomendado no âmbito de uma alimentação saudável pois fornece nutrientes importantes, nomeadamente, ácidos gordos essenciais que são particularmente abundantes em peixes com elevado teor de gordura, como a sarda. A fritura constitui um dos modos de confeção mais apreciados pelo consumidor devido às propriedades sensoriais que confere aos alimentos, em particular, textura crocante, crosta dourada e sabor agradável. No entanto, os alimentos fritos apresentam um elevado teor em gordura, com consequente aumento do seu valor calórico, o que constitui um dos problemas associados ao seu consumo. O trabalho desenvolvido na presente dissertação teve como objetivo desenvolver revestimentos comestíveis para aplicação em filetes de sarda (Scomber scombrus) pré fritura, com o intuito de: (i) reduzir a absorção de gordura proveniente do óleo, (ii) minimizar a perda de água, preservando a suculência do peixe frito e (iii) preservar a qualidade da gordura do peixe, reduzindo a sua oxidação. Para o efeito, prepararam-se revestimentos à base de alginato ou de carragenina suplementados com extratos da macroalga Pelvetia canaliculata ou com extratos da planta halófita Carpobrotus edulis (chorão-das-praias) como fonte de compostos antioxidantes. A atividade antioxidante dos revestimentos foi avaliada pelo teor de fenóis totais e pelo método de DPPH. Os filetes pós fritura foram caracterizados no que respeita à cor, à textura, teor de humidade e cinza, atividade da água, teor lipídico, índice de TBA e perfil em ácidos gordos. Os filetes fritos com revestimentos suplementados com C. edulis, em particular os de alginato, revelaram-se os mais eficientes quer na redução da absorção de óleo como na perda de água, obtendo uma redução de cerca de 30% na absorção de gordura, permitindo obter filetes suculentos e com menor teor lípido. Não foram observadas diferenças significativas na textura e cor dos filetes, comparativamente à amostra controlo (peixe frito sem revestimento), bem como no índice de ácido tiobarbitúrico apresentando valores entre os 0,05 e 0,4 mg MA/Kg, o que indiciou uma preservação da qualidade da gordura do peixe
Fish is recommended as part of a healthy diet because it provides important nutrients, namely essential fatty acids that are particularly abundant in high-fat fish such as mackerel. Frying is one of the most appreciated modes of confection by the consumer due to the sensory properties that gives food crispy texture, golden crust, and pleasant taste. However, fried foods have a high fat content, with consequent increase in their caloric value, which is one of the problems associated with their consumption. The work developed in this dissertation aimed to develop edible coatings for application in pre-frying Atlantic mackerel fillets (Scomber scombrus), with the aim of: (i) reducing the absorption of fat from the oil, (ii) minimizing water loss, preserving the succulence of fried fish and (iii) preserving the quality of fish fat, reducing its oxidation. For this purpose, coatings based on alginate or carrageenan were prepared with extracts of the macroalgae Pelvetia canaliculata or with extracts of the halide plant Carpobrotus edulis as a source of antioxidant compounds. The antioxidant activity of the coatings was evaluated by the total phenol content and the DPPH method. The post frying fillets were characterized regarding color, texture, moisture and ash content, water activity, lipid content, TBA index and fatty acid profile. The fried fillets with coatings supplemented with C. edulis, particularly those made of alginate, proved to be the most efficient both in reducing oil absorption, showing a reduction of 30% and in water loss, allowed to obtain juicy fillets with lower lipid content. No significant differences were observed in the texture and color of the fillets, compared to the control sample (fried fish without coating), as well as in the thiobarbituric acid index, results being bet
Fish is recommended as part of a healthy diet because it provides important nutrients, namely essential fatty acids that are particularly abundant in high-fat fish such as mackerel. Frying is one of the most appreciated modes of confection by the consumer due to the sensory properties that gives food crispy texture, golden crust, and pleasant taste. However, fried foods have a high fat content, with consequent increase in their caloric value, which is one of the problems associated with their consumption. The work developed in this dissertation aimed to develop edible coatings for application in pre-frying Atlantic mackerel fillets (Scomber scombrus), with the aim of: (i) reducing the absorption of fat from the oil, (ii) minimizing water loss, preserving the succulence of fried fish and (iii) preserving the quality of fish fat, reducing its oxidation. For this purpose, coatings based on alginate or carrageenan were prepared with extracts of the macroalgae Pelvetia canaliculata or with extracts of the halide plant Carpobrotus edulis as a source of antioxidant compounds. The antioxidant activity of the coatings was evaluated by the total phenol content and the DPPH method. The post frying fillets were characterized regarding color, texture, moisture and ash content, water activity, lipid content, TBA index and fatty acid profile. The fried fillets with coatings supplemented with C. edulis, particularly those made of alginate, proved to be the most efficient both in reducing oil absorption, showing a reduction of 30% and in water loss, allowed to obtain juicy fillets with lower lipid content. No significant differences were observed in the texture and color of the fillets, compared to the control sample (fried fish without coating), as well as in the thiobarbituric acid index, results being bet
Description
Keywords
Carpobrotus edulis Fritura Pelvetia canaliculata Revestimentos comestíveis Sarda