Avaliação da liberação de AGEs (Advanced Glycation End Products) e características sensorias em carne de frango e bovina em diferentes métodos de cocção

Abstract

Feeding practices have been studied by Health Sciences, mainly showing the relationship between diet and some chronic diseases. Thus, it is important to identify alternative ways of preparing and cooking, which shall maintain food nutritional quality and sensory characteristics. The objective of this study was to evaluate the effect of different cooking methods that use high temperature greater than 100 oC (bake and broil) and a method that uses low-temperature (less than 100 oC), sous vide, on the release Advanced Glycation End Products (AGEs) in the chicken breast and filet mignon. In addition, the proximate composition (protein, lipid, ash and carbohydrate and minerals) were evaluated as well as their sensory acceptability. The amount of AGEs formed and soluble protein was analyzed in raw cuts, baked in 9 and 21 minutes, grilled in 3 and 15 minutes and sous-vide in 30 and 42 minutes by ELISA using the anti-AGE monoclonal antibody specific and Bradford method, respectively. The proximate and mineral composition was determined in raw breast and fillet, grilled (3 and 9 minutes) and sous-vide (30 and 36 minutes). The sensory analysis assessed appearance, texture, flavor and overall quality attributes in baked (15 min), grilled (9 min), sous-vide (36 min) and sous-vide (36 min) burned cuts. The sensory acceptability index was also calculated. Chicken breast showed increased amount of AGEs when subjected to different cooking methods evaluated with increased cooking time. The baking method promoted the AGEs highest formation in breast over time. These behaviors were not found in filet and in the comparison between raw and cooked cuts. The raw filet and breast soluble protein content was higher than in boiled and decreased with the time cooking in roast filet and grilled breast. Decline in moisture and increasing in macronutrients and minerals levels was observed when cuts were cooking and over cooking time. In sensory analysis, grilled filet and breast had the highest acceptance and acceptability index, followed by sous-vide burned, while sous-vide got lower acceptance in general.