136 Conclusão e Considerações Finais
A realização deste estudo demonstrou que a adição de OE’s de murta (Myrtus comunis L.) e o OE de alecrim (Rosmarinus officialis L.) tem um efeito benéfico na manutenção da cor da carne fresca, redução da oxidação lipídica e pode ser usado como conservante alimentar para melhorar a higiene dos alimentos, reduzindo o desenvolvimento de microbiota deteriorativa, aumentado desta forma o tempo de prateleira da carne fresca picada de bovino. O OE de murta foi o que apresentou melhores resultados globais, enquanto que o OE de alecrim não demonstrou diferenças significativas em relação às amostras de controlo, com exceção da oxidação lipídica (TBAR’s) em que também apresentou efeito positivo e da cor, na preservação da qual teve algum efeito (no entanto inferior ao do OE de murta). A temperatura de 2ºC resultou também em menor carga microbiana, menor oxidação lipídica e melhor preservação de cor, sendo a mais adequada para o armazenamento de carnes frescas. Por fim, a embalagem de vácuo destacou-se pelos bons resultados em comparação com a embalagem em aerobiose.
Tal como previsto pela revisão bibliográfica, verificou-se que o efeito dos OE’s nos microrganismos varia bastante consoante a sua aplicação in vitro ou em estudos reais. O OE de alecrim foi o que apresentou maior atividade antioxidante e menor MIC para os microrganismos estudados, contudo, quando se aplicou nas amostras de carne, o OE de murta foi o que apresentou efeitos positivos mais consistentes.
Os resultados sugerem que a técnica FTIR-ATR em combinação com a análise multivariada permite determinar, quantitativamente, valores de contagens de microrganismos, pH, oxidação lipídica (TBAR’s), dando assim uma indicação do grau de frescura/deterioração da carne fresca. O modelo PLS-R foi o que apresentou melhores resultados para todas as variáveis.
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