Avaliação da eficiência dos carotenóides do urucum como agente antioxidante aplicado em hambúrguer de tilápia do Nilo (Oreochromis niloticus)

Abstract

The process of lipid oxidation in food is directly related to nutritional losses and formation of undesirable substances, precursors of various diseases in humans. This study evaluated the antioxidant activity of carotenoids obtained from annatto (bixin and norbixin) on the basis of raw hamburger tilápia, taking as a basis for evaluation of antioxidant effect of a control sample (without the use of antioxidant). The procedure was also the efficiency rating of antioxidants such as carotenoids, based on comparison to the sodium erythorbate. Carotenoids and the sodium erythorbate concentration were used in the same product (0.05%) to establish a parameter equal to the comparison, the experiment was carried out in two systems, different models. System1: Cooling temperature 8 ± 2 ° C for 9 days. The hamburger samples were removed from the model system at 0, 3 and 9 days. At the end of each period all samples were analyzed raw hamburger. System 2: Temperature of cooling 0 ± 1 ° C for 21 days. The samples were taken from the burger model system at 0, 7, 14 and 21 days. At the end of each period, all samples were analyzed raw hamburgers and baked in grill household under 150 º C for 16 minutes, the results were expressed as mg MDA / kg of product. In parallel we studied the effect of these carotenoids to sensory quality of tilapia burger, taking the attributes of flavor and appearance for evaluation. The results showed that the bixin and norbixin present good results for controlling the oxidation to crude product compared with the control sample. However, when this comparison, between the control sample and the samples with bixin and norbixin roast is done on the product, samples containing bixin and norbixin significantly different at the 5% level, in direct comparison between them and the comparison with the sample control with better performance on the part of bixin. In comparison with sodium erythorbate, to measure the efficiency of carotenoids in oxidation control, the performance of bixin was very similar to sodium erythorbate both the crude product and for the baked product. The same comparison between norbixin and sodium erythorbate shows poorer performance on the part of norbixin, especially for the roasted product. Sensory evaluation for the color, showed a significant difference in the level of 5%, when comparing samples with bixin, norbixin and sodium erythorbate, with better response for sample with bixin. This evaluation attribute flavor showed no significant difference between the three samples.