• JoomlaWorks Simple Image Rotator
  • JoomlaWorks Simple Image Rotator
  • JoomlaWorks Simple Image Rotator
  • JoomlaWorks Simple Image Rotator
  • JoomlaWorks Simple Image Rotator
  • JoomlaWorks Simple Image Rotator
  • JoomlaWorks Simple Image Rotator
  • JoomlaWorks Simple Image Rotator
  • JoomlaWorks Simple Image Rotator
  • JoomlaWorks Simple Image Rotator
 
  Bookmark and Share
 
 
Master's Dissertation
DOI
https://doi.org/10.11606/D.11.2020.tde-13082020-151024
Document
Author
Full name
Jéssica da Cruz Antonio
E-mail
Institute/School/College
Knowledge Area
Date of Defense
Published
Piracicaba, 2020
Supervisor
Committee
Castillo, Carmen Josefina Contreras (President)
Haguiwara, Marcia Mayumi Harada
Júnior, Sérgio Bertelli Pflanzer
Purgatto, Eduardo
Title in Portuguese
Perfil de compostos voláteis em bacon defumado com madeiras de reflorestamento Eucalyptus citriodora e Acácia mearnsii
Keywords in Portuguese
Carne suína
Defumação
Fenóis
SPME-GC/MS
Abstract in Portuguese
O bacon é feito de barriga suína (torácico-abdominal), convenientemente curada e defumado. Sabe-se que, na composição do bacon defumado existem diferentes compostos voláteis, hidrocarbonetos aromáticos, ácidos orgânicos, aldeídos, entre outros, que contribuem, positiva ou negativamente, para o aroma do produto, proporcionando um sabor distinto. O processo de defumação consiste em expor o alimento à fumaça proveniente da queima da madeira não resinosa, com o objetivo de conservar e modificar o sabor inicial do produto. Para defumação pode- se usar madeiras de reflorestamentos, a Eucalyptus citriodora e Acácia mearnsii, as madeiras têm composição química diferente, influenciando nos compostos voláteis produzidos pela pirólise da madeira. O objetivo geral dessa dissertação foi identificar os compostos voláteis de bacons defumados com as madeiras de Eucalyptus citriodora e Acácia mearnsii. Foi analisado o perfil de compostos voláteis de seis marcas de bacon comercializadas no país e realizada a seleção da fibra mais apropriada para a microextração em fase sólida (SPME). Foi identificado o perfil de compostos voláteis das madeiras Eucalyptus citriodora e Acácia mearnsii através da técnica de SPME-GC/MS. A defumação com a madeira Eucalyptus citriodora apresentou maior concentração de compostos voláteis que contribuíram para o aroma de defumado (fenóis) e a Acácia mearnsii apresentou compostos que contribuíram para o aroma de gordura (aldeídos), nos bacon também foram identificados cetonas, alcoóis, hidrocarbonetos aromáticos e compostos nitrogenados.
Title in English
Profile of volatile compounds in smoked bacon with reforestation woods Eucalyptus citriodora and Acácia mearnsii
Keywords in English
Phenols
Pork
Smoking
SPME-GC/MS
Abstract in English
The bacon is made from pork belly (thoracic-abdominal), conveniently cured and smoked. It is known that in the composition of smoked bacon there are different volatile compounds, aromatic hydrocarbons, organic acids, aldehydes, among others, that contribute, positively or negatively, to the aroma of the product, providing a distinct flavor. The smoking process consists of exposing the food to smoke from the burning of non-resinous wood, in order to preserve and modify the initial flavor of the product. For smoking, reforestation woods, Eucalyptus citriodora and Acácia mearnsii can be used, the woods have a different chemical composition, influencing the volatile compounds produced by wood pyrolysis. The general objective of this dissertation was to identify the volatile compounds of smoked bacons with the woods of Eucalyptus citriodora and Acácia mearnsii. The profile of volatile compounds from six brands of bacon marketed in the country was analyzed and the most appropriate fiber was selected for solid phase microextraction (SPME). The profile of volatile compounds from Eucalyptus citriodora and Acácia mearnsii woods was identified using the SPME-GC/MS technique. Smoking with Eucalyptus citriodora wood showed a higher concentration of volatile compounds that contributed to the aroma of smoked (phenols) and Acácia mearnsii presented compounds that contributed to the aroma of fat (aldehydes), in bacon, ketones, alcohols, hydrocarbons were also identified. aromatics and nitrogen compounds.
 
WARNING - Viewing this document is conditioned on your acceptance of the following terms of use:
This document is only for private use for research and teaching activities. Reproduction for commercial use is forbidden. This rights cover the whole data about this document as well as its contents. Any uses or copies of this document in whole or in part must include the author's name.
Publishing Date
2020-08-14
 
WARNING: Learn what derived works are clicking here.
All rights of the thesis/dissertation are from the authors
CeTI-SC/STI
Digital Library of Theses and Dissertations of USP. Copyright © 2001-2021. All rights reserved.