Elaboração de patê de frango contendo ingredientes funcionais e substituição de sais de cura por nisina

Abstract

The pâté is a very susceptible meaty product to microbial contamination, especially by anaerobic microorganisms, because of its packaging shape, chemical composition and high water activity. The curing salts (sodium nitrite and nitrate) are used in meat products for inhibiting the growth of these micro-organisms. However, these ingredients be potentially carcinogenic, against the wishes of consumers who are increasingly seeking to consume foods that provide health benefits. Nisin is a natural antimicrobial considered safe, used in several countries. The objective of this research was to develop formulations of chicken pâté, replacing the curing salts by nisin, with two controls: FC (without conservatives) and SC (with addition of 150 mg/kg of curing salt) and three formulations containing nisin: F1, F3 and F5 (containing 100, 300 and 500 mg/kg nisin, respectively) and replace the fat by olive oil. Commercial samples packed in glass pâtés (CV) tube (CB) and tin (CL) were also used for comparison. Physico-chemical analysis were carried out (chemical composition, chloride content and minerals, pH, Aw, fatty acids profile and TBARS), microbiological and sensory analysis. The results showed that the pH remained below 6.0 during the time (180 days) in all formulations, values between 5.37 and 5.84, in the range of action of nisin. The pâtés had high water activity (Aw), ranging from 0.971 (F5) and 0.991 (CL). The chemical analyzes showed that all formulations and testing commercial samples were in accordance with legislation for moisture, yielding values ranging from 63.91 to 65.31% (<70%), protein from 14, 56 and 15.94% (> 8%) and lipids between 13.43 and 14.68% (<32%). The chloride and sodium ions increased proportionally to the addition of nisin. The low levels of TBARS (between 0.054 and 0.334 mg / kg malonaldehyde) indicated that the formulations showed good stability to lipid oxidation during 180 days of storage, being confirmed by the sensory test to check for "off flavor". The fatty acid (FA) profile in the formulations with replacement of fat by olive oil had higher levels of monounsaturated FA and lower levels of saturated FA. Addition of 300 to 500mg/Kg nisin doubled service life of the product (approximately 180 days) as compared to addition of 150mg/kg of curing salt (90 days) in pâtés refrigerated (8 ± 2° C). Test abusive temperature of 36°C showed that after 10 days of incubation, the F3 and F5 samples remained unchanged while SC contamination by clostridia on day 7. The Challenge testing with inoculation of Clostridium botulinum type A (ATCC 19397) showed that SC had visible contamination at 7 days of incubation at 30°C, while F3 and F5 remained unchanged after 28 days, indicating that there was bactericidal effect of nisin from the addition of 300 mg/kg. Regarding to sensory analysis the tested formulations showed good acceptance and purchase intention.