Avaliação do perfil de ácidos graxos, índices trombogênicos e aterogênicos do lombo de suíno submetido a diferentes métodos de processamento térmico

Abstract

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 increase. The nutritional quality of meat in animal production is evaluated, most of the time, with it in natura, but in order to be consumed the meat must undergo heat treatment which, depending on the temperature used and the time it is subjected to this temperature, can occur changes in its composition. The use of heat in the preparation tends to modify its composition, especially in relation to the fatty acids contained in this food, can cause both the breakdown of chains and the formation of new fatty acids, as well as the change in isomers. In view of the changes caused by thermal processing, this 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 analyzes were performed at the Multifunctional Animal Nutrition Laboratory (LMNA). Nine pork loins were used, which were cut into steaks of approximately 20g and subjected to different methods of thermal processing. . The fatty acid profile, the sum of the saturated, unsaturated and polyunsaturated fatty acids, the relationships between omegas 3 and 6 and the thrombogenic and atherogenic indexes of the six evaluated treatments were evaluated (in natura, roasted in the oven, cooked in the pressure cooker, roasted on barbecue, fried with soy oil, fried with lard) using 9 repetitions, totaling 54 plots. It is expected to obtain differences between the preparation methods, and according to the results found indicate a cooking method that preserves the best nutritional characteristics, in this case a better fatty acid profile, favoring the consumer's health.