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Master's Dissertation
DOI
10.11606/D.82.2007.tde-14022008-105743
Document
Author
Full name
Karen Cristina Laurenti
E-mail
Institute/School/College
Knowledge Area
Date of Defense
Published
São Carlos, 2007
Supervisor
Committee
Maciel, Carlos Dias (President)
Crnokovic, Paula Cristina Garcia Manoel
Plepis, Ana Maria de Guzzi
Title in Portuguese
Avaliação da presença de gordura em tecido muscular e carnes usando DTA e TG
Keywords in Portuguese
Análise térmica diferencial
Tecido gorduroso
Termogravimetria
Abstract in Portuguese
Um dos principais fatores da qualidade de vida está relacionado a uma alimentação saudável. Uma alimentação saudável deve ser composta de uma série de nutrientes que sejam essenciais para o crescimento e para a manutenção dos tecidos e órgãos. Assim, este trabalho tem por objetivo avaliar a presença de gordura intramuscular empregando-se a termogravimetria (TG) e análise térmica diferencial (DTA). Os testes preliminares por TG e DTA foram realizados em músculos de coelho, porco, frango, peixe e boi e suas respectivas gorduras. Realizaram-se experimentos com ratas, submetidas a uma dieta enriquecida com 20% de gorduras (grupo experimental) e dieta com 3,85% de gordura (grupo controle) e verificou-se por análises clínicas do sangue (grupo experimental: colesterol 77,75 '+ OU -' 5,90 e triglicérides 110,25 '+ OU -' 29,95 e grupo controle: 69,43 '+ OU -' 10,40 e triglicérides 103,71 '+ OU -' 54,96), poder calorífico do músculo quadríceps (grupo experimental 5615,2 '+ OU -' 576,60 e grupo controle 5367 '+ OU -' 190,15) e análise térmica diferencial que não houve alterações devido à dieta experimental. Na terceira etapa deste trabalho, utilizaram-se amostras de músculo de boi vastus medialis e gordura bovina pura do músculo (vastus medialis) empregando-se testes termogravimétricos. Na quarta etapa, compararam-se músculos de boi, porco e frango. A termogravimetria (TG) permitiu diferenciar e quantificar as regiões de perda de água, decomposição de colágeno e decomposição da gordura em músculos. Os eventos de perda de água, degradação do colágeno e decomposição da gordura apresentaram-se entre 26 e 200 ºC, 200 e 390 ºC e 400 e 480 ºC respectivamente. Conclui-se que os diferentes tipos de músculos apresentaram comportamento térmico semelhantes, porém, por esta metodologia não foi possível observar a gordura intramuscular.
Title in English
Assessment of fat in muscle tissue using DTA and TG
Keywords in English
Differential thermal analysis
Fatty tissue
Thermogravimetry
Abstract in English
One of the key factors associated to life quality is related to healthy alimentation. Well balanced and healthy nourishment should be made up of a series of nutrients essential to growth and sustenance of tissues and organs. Thus, the objective of the present work is to assess the presence of intramuscular fat by means of Thermogravimetry (TG) and Differential Thermal Analysis (DTA). The preliminary tests by TG and DTA were performed in the muscles of rabbits, pigs, chickens, fish and cows and their respective fat contents. Experiments were carried out on rats subjected to a diet enriched with 20% fat (experimental group) and a diet with 3,85% fat (control group) and was verified by clinical blood analyses (experimental group: cholesterol 77,75 '+ OU -' 5,90 and triglyceride 110,25 '+ OU -' 29,95 and the control group: cholesterol 69,43 '+ OU -' 10,40 and triglyceride 103,71 '+ OU -' 54,96) the calorific value of quadriceps muscles (5615,2 '+ OU -' 576,60 for experimental group and 5367 '+ OU -' 190,15 for control group) and by differential thermal analysis that there was no alterations due to the experimental diet. The third phase of this study used samples of cow muscle vastus medialis and pure bovine fat from the muscle (vastus medialis) applying thermogravimetric tests. The fourth phase compared cow, pig and chicken muscles. Thermogravimetry (TG) enabled to differentiate and quantify the regions of water loss, collagen decomposition and fat decomposition in muscles. The events of water loss, collagen degradation and fat decomposition are at 26 and 200 ºC, 200 and 390 ºC and at 400 and 480 ºC, respectively. It was concluded that the different types of muscles presented similar thermal behavior; therefore, by this methodology it was not possible to observe intramuscular fat.
 
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Publishing Date
2008-02-21
 
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