SÍNTESE BIBLIOGRAFICA
1. SÍNTESE BIBLIOGRÁFICA
1.7 Tratamento térmico
O tratamento térmico em peixe pode inibir o crescimento microbiano e inativar as enzimas lipolíticas. Entretanto, pode ter um efeito pró-oxidante ao romper a integridade celular, inativar enzimas com atividade antioxidante, liberar o ferro presente nas proteínas heme além de decompor peróxidos pré-existentes na carne, diminuir a vida de prateleira e o valor nutricional, com perda de vitaminas, alterações no perfil de ácidos graxos e formação de óxidos de colesterol (Hur et al., 2007; Yagiz et al., 2009). Além disso, o aquecimento leva à diminuição da umidade e consequente aumento do teor de gordura total (Echarte et al., 2001; Saldanha et al., 2008;).
Os resultados obtidos de estudos a respeito do efeito da cocção no teor de ácidos graxos presentes em peixes são bastante variáveis, e sugerem que tanto o método de cocção como a espécie de peixe são fatores importantes que devem ser observados. Vários autores relataram perdas significativas nos teores de EPA e DHA após a cocção (Fogerty et al., 1990; Bakar et al., 2008; Türkkan et al., 2008; Stephen et al., 2010; Saldanha e Bragagnolo 2008, Guzmán-Guillén et al., 2011; Sancho et al., 2011; Karlsdottir et al., 2014). Ácidos graxos de cadeia longa são conhecidos por sua alta suscetibilidade à auto-oxidação, devido ao seu alto grau de insaturação degradando de forma mais rápida do que os ácidos graxos mono- insaturados (AGMI) e AGS. Quando o perfil de ácidos graxos de sardinhas grelhadas a 175°C por 4 min foram comparados com o perfil de ácidos graxos de sardinhas cruas, verificou-se reduções de 32% e 23% de EPA e DHA, respectivamente (Saldanha et al., 2008). De forma semelhante, reduções de 20% de EPA e de 17% de DHA foram encontradas em filés de pescada grelhados a 165°C por 4 min (Saldanha, Bragagnolo, 2007). Por outro lado, Neff et al. (2014) demonstraram que grelhar, cozer ou fritar peixe provavelmente não tem qualquer efeito sobre o conteúdo de EPA e DHA em salmão, carpa comum, truta ou badejo (exceto
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para DHA) coletados na região dos grandes lagos no Canadá. Weber et al. (2008) analisando filés de bagre fervidos em água (98°C por 12 min), assados em forno convencional (250°C por 20 min), assados em forno de micro-ondas (potência alta por 2 min) e grelhados em grill elétrico (termostato programado para 350°C por 10 min) demonstraram que a influência dos diferentes tratamentos térmicos no perfil dos AG foi pequena, sem que houvesse alterações significativas na relação AGPI n-3/n-6. Resultados semelhantes foram encontrados por Castro et al. (2007) quando verificaram o efeito de diferentes tratamentos térmicos (cozimento no vapor por 20 min e assado em forno convencional a 180°C por 25 min) em ácidos graxos de carpa (Cyprinus carpio), tilápia do Nilo (Oreochromis niloticus), tambacu, híbrido de tambaqui (Colossoma macroporum) e pacu (Piaractus mesopotamicus), sendo que os diferentes pescados foram cozidos inteiro e com a pele.
O tratamento térmico acelera a liberação de ácidos graxos livres, a formação de produtos primários da oxidação e de produtos secundários da oxidação. O efeito do tratamento térmico será mais marcante em amostras que passaram por um longo período de armazenamento, sendo a qualidade inicial da matéria prima um dos fatores fundamentais para definir a estabilidade oxidativa de peixes submetidos a tratamento térmico (Karlsdottir et al., 2014). Desta forma, é importante considerar que a oxidação lipídica é uma das principais reações que ocorre durante o aquecimento e armazenamento dos alimentos, que além de ocasionar perdas do seu valor nutricional, produzem compostos que causam danos à saúde (Mazalli e Bragagnolo, 2009). O efeito dos lipídios oxidados foi estudado em várias espécies animais e envolvendo grande quantidade de gordura, particularmente gordura oxidada durante a fritura. Entre os produtos de oxidação de gorduras, os polímeros parecem ser os menos nocivos à saúde humana, pois, são minimamente absorvidos (valores abaixo de 5%) pelo organismo e são removidos através das fezes (Sanchez-Muniz e Sanchez-Montero, 1999). Ammu et al. (2000) observaram que ao alimentarem ratos com cavala (Scomber
scombrus) frita em óleo de coco ao longo de 4 dias, os ratos apresentaram estágios iniciais
de danos celulares no fígado e nos rins, bem como um aumento no total de lipídios e colesterol no coração e no sangue, quando comparados ao grupo de ratos controle (alimentados com cavala no vapor).
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CAPÍTULO II
INHIBITION OF CHOLESTEROL AND POLYUNSATURATED FATTY ACIDS