Antioxidantes naturais aplicados em produtos à base de carne bovina: uma alternativa promissora

Luana Carolina Martins Rosa

ORCID iD Universidade Estadual de Maringá (UEM) Brasil

Paula Toshimi Matumoto-Pintro

ORCID iD Universidade Estadual de Maringá (UEM) Brasil

Resumo

A carne é um dos alimentos mais consumidos na dieta humana por ser rica em nutrientes. Sua composição e as etapas de processamento fazem com que se torne mais suscetível ao processo de oxidação e, consequentemente, a uma diminuição da qualidade por provocar mudanças nas características sensoriais da carne e de seus derivados. Isto afeta na aceitabilidade pelo consumidor e também traz riscos à saúde humana, pois a formação e o consumo dos radicais livres causam danos ao organismo. Com isso, a adição de antioxidante é uma prática realizada pela indústria de alimentos, com a finalidade de preservar o produto e estender seu tempo de prateleira, no entanto, os antioxidantes sintéticos comumente utilizados são considerados tóxicos. Atualmente as pesquisas vem buscando alternativas naturais para a substituição destes aditivos.  Dessa forma, esta revisão tem por objetivo mostrar alternativas naturais com alto potencial antioxidante que podem ser aplicados em produtos cárneos e embalagens ativas destes produtos.

Palavras-chave


Carne moída; Hambúrguer; Oxidação lipídica; Compostos fenólicos; Qualidade


Texto completo:

Referências


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DOI: http://dx.doi.org/10.18265/1517-0306a2021id5752

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