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Efeito do extrato de própolis incorporado na qualidade do hambúrguer bovino
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Abstract(s)
Foram realizadas análises microbiológicas (mesófilos totais, coliformes totais, Escherichia coli, Staphylococcus aureus, esporos de clostrídios sulfito-redutores e Salmonella spp.) nos dias 0, 4, 8 e 12; físico-químicas (teores de proteína, gordura, umidade, cinzas e pH) nos dias 0 e 12; e sensoriais (cor, aroma, sabor, textura e impressão global). O extrato de própolis foi caracterizado quanto à composição química (fenóis totais, flavonoides e atividade antioxidante via DPPH) e qualidade microbiológica. Os resultados indicam as propriedades funcionais do extrato de própolis, evidenciadas pelos elevados teores de fenóis totais, flavonoides e elevada atividade antioxidante, associados à sua acção antimicrobiana. Na análise microbiológica dos hambúrgueres, verificou-se que as amostras contendo própolis inibiram os microrganismos avaliados, destacando-se a formulação F2 (2%), que se manteve isenta de esporos de clostrídios sulfito-redutores até ao 12.º dia e apresentou a menor contagem de microrganismos mesófilos totais, em comparação com a amostra controlo contendo ascorbato de sódio. As análises físico-químicas revelaram variações ligeiras nos teores de proteína, gordura, cinzas e pH entre as amostras, todas dentro dos padrões esperados. Observou-se uma tendência de redução da umidade nas formulações com própolis ao longo do tempo, particularmente na amostra F2; no entanto, essa diferença foi pouco expressiva. A análise sensorial indicou que os hambúrgueres com adição de extrato de própolis não foram bem aceites pelos consumidores, devido ao impacto negativo em atributos como o aroma e o sabor. Em todos os parâmetros avaliados, as amostras contendo própolis apresentaram um desempenho sensorial significativamente inferior às que continham aditivo sintético, verificando-se uma correlação negativa entre o aumento da concentração de própolis e a aceitação sensorial. Conclui-se que, apesar da comprovada eficácia do extrato de própolis na conservação e segurança microbiológica, a sua aplicação em hambúrgueres requer estratégias que minimizem os impactos sensoriais, nomeadamente através da microencapsulação. Investigações futuras deverão explorar a utilização do extrato de própolis noutros produtos cárneos, assim como o desenvolvimento de tecnologias que preservem a qualidade sensorial dos alimentos.
The analyses performed included: microbiological analysis, with counts of total mesophiles, total coliforms, Escherichia coli, Staphylococcus aureus, sulfite-reducing clostridia, and Salmonella spp., on days 0, 4, 8, and 12; physicochemical analysis (% protein, % fat, % moisture, % ash, and pH) on days 0 and 12; and sensory analysis evaluating color, aroma, flavor, texture, and overall impression. The propolis extract was analyzed for its chemical composition (total phenols, flavonoids, and antioxidant potential/DPPH) and microbiological characteristics (counts of molds, yeasts, Bacillus cereus, total mesophiles, total coliforms, Escherichia coli, Staphylococcus aureus, and sulfite-reducing clostridia). The results confirmed the functional properties of propolis extract, such as high levels of total phenols, flavonoids, and antioxidant capacity, which confer antimicrobial and antioxidant actions. In the microbiological analysis of the burgers, samples with incorporated propolis extract were effective in inhibiting the evaluated microorganisms, with F2 (2% propolis) standing out for remaining free of sulfite-reducing clostridia until day 12 and presenting the lowest total mesophile counts, outperforming the sample with sodium ascorbate. The physicochemical analysis showed minor differences between the samples in terms of protein, fat, ash, and pH levels, all within the expected ranges. However, a trend of decreasing moisture over time was observed in the propolis-containing samples, especially in F2. Nevertheless, due to the lack of additional studies and the limited extent of the reduction, the possibility of sampling error cannot be ruled out. Sensory analysis revealed the commercial infeasibility of directly using propolis extract due to its negative impact on attributes such as aroma and flavor, which compromised product acceptance. In all evaluated parameters, samples with propolis performed significantly worse than the sample with the synthetic additive, showing a negative correlation between sensory perception and the increasing concentration of propolis. Aroma and flavor were the most affected attributes. It is concluded that, although effective in conservation and microbiological safety, the use of propolis extract in burgers requires alternatives to minimize sensory impacts, such as microencapsulation. Future research could explore applications in other meat products and techniques that preserve sensory quality.
The analyses performed included: microbiological analysis, with counts of total mesophiles, total coliforms, Escherichia coli, Staphylococcus aureus, sulfite-reducing clostridia, and Salmonella spp., on days 0, 4, 8, and 12; physicochemical analysis (% protein, % fat, % moisture, % ash, and pH) on days 0 and 12; and sensory analysis evaluating color, aroma, flavor, texture, and overall impression. The propolis extract was analyzed for its chemical composition (total phenols, flavonoids, and antioxidant potential/DPPH) and microbiological characteristics (counts of molds, yeasts, Bacillus cereus, total mesophiles, total coliforms, Escherichia coli, Staphylococcus aureus, and sulfite-reducing clostridia). The results confirmed the functional properties of propolis extract, such as high levels of total phenols, flavonoids, and antioxidant capacity, which confer antimicrobial and antioxidant actions. In the microbiological analysis of the burgers, samples with incorporated propolis extract were effective in inhibiting the evaluated microorganisms, with F2 (2% propolis) standing out for remaining free of sulfite-reducing clostridia until day 12 and presenting the lowest total mesophile counts, outperforming the sample with sodium ascorbate. The physicochemical analysis showed minor differences between the samples in terms of protein, fat, ash, and pH levels, all within the expected ranges. However, a trend of decreasing moisture over time was observed in the propolis-containing samples, especially in F2. Nevertheless, due to the lack of additional studies and the limited extent of the reduction, the possibility of sampling error cannot be ruled out. Sensory analysis revealed the commercial infeasibility of directly using propolis extract due to its negative impact on attributes such as aroma and flavor, which compromised product acceptance. In all evaluated parameters, samples with propolis performed significantly worse than the sample with the synthetic additive, showing a negative correlation between sensory perception and the increasing concentration of propolis. Aroma and flavor were the most affected attributes. It is concluded that, although effective in conservation and microbiological safety, the use of propolis extract in burgers requires alternatives to minimize sensory impacts, such as microencapsulation. Future research could explore applications in other meat products and techniques that preserve sensory quality.
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Keywords
Própolis Aditivo alimentar Hambúrguer bovino