Banca de QUALIFICAÇÃO: LUANA ANDRESSA DA COSTA SILVA

Uma banca de QUALIFICAÇÃO de MESTRADO foi cadastrada pelo programa.
STUDENT : LUANA ANDRESSA DA COSTA SILVA
DATE: 11/08/2020
TIME: 09:00
LOCAL: Plataforma digital - Google meet
TITLE:

 

EVALUATION OF THE PROFILE OF FATTY ACIDS AND THE THROMBOGENIC AND ATEROGENIC INDICES OF THE PINE LOIN SUBMITTED TO DIFFERENT THERMAL PROCESSING METHODS

 

KEY WORDS:

functional food, processing methods, nutritional value, liquid chromatography, gas chromatography.

PAGES: 81
BIG AREA: Ciências Agrárias
AREA: Zootecnia
SUBÁREA: Nutrição e Alimentação Animal
SPECIALTY: Avaliação de Alimentos para Animais
SUMMARY:

Meat is rich in essential nutrients, which contribute to achieving a balanced diet. With the increase in meat consumption, consumer demands for quality products also increased. In natura meats intended for human consumption are subjected to thermal processing methods before being consumed and the vast majority of nutritional quality assessments of meat are carried out with them in natura, however the use of heat in the preparation tends to modify its composition , mainly in relation to the fatty acids contained in this food. In view of the changes caused by thermal processing, a study was developed with the objective of evaluating the fatty acid profile, the thrombogenic and atherogenic index of the pork loin submitted to different types of thermal processing. The loins were obtained from 09 hybrid pigs, using a completely randomized design, in which they received the commercial ration based on corn, soybean meal and kernel, and after reaching an average of 100 kg live weight, they were slaughtered. After the cooling period, loin samples were collected and sent to the Animal Nutrition Laboratory. Steaks of approximately 20g were cut and subjected to different methods of thermal processing (roasted in the oven, cooked in a pressure cooker, roasted on a barbecue, fried with soy oil, fried with lard) and later the composition of fatty acids was determined of the meat. Based on the fatty acid profile, thrombogenic and atherogenic indices of meat were calculated in relation to the effect on consumer health. It is expected to obtain differences between the preparation methods, and according to the results indicate a cooking method that preserves the best nutritional characteristics, in this case a better fatty acid profile, favoring the consumer's health.

BANKING MEMBERS:
Presidente - 2793246 - JOSE APARECIDO MOREIRA
Interna - 009.675.424-99 - ANDREZA LOURENÇO MARINHO - UFRPE
Interna - 1408673 - CLÁUDIA DA COSTA LOPES