Banca de QUALIFICAÇÃO: CAROLINE CRISTINE AUGUSTO

Uma banca de QUALIFICAÇÃO de MESTRADO foi cadastrada pelo programa.
STUDENT : CAROLINE CRISTINE AUGUSTO
DATE: 25/04/2023
TIME: 09:00
LOCAL: Sala 306 do Bloco B do Campus de Santo André da Universidade Federal do ABC
TITLE:

EVALUATION OF THE INFLUENCE OF MEAT COOKING METHOD ON CONCENTRATION OF CHEMICAL ELEMENTS

PAGES: 30
BIG AREA: Ciências Exatas e da Terra
AREA: Química
SUBÁREA: Química Analítica
SPECIALTY: Análise de Traços e Química Ambiental
SUMMARY:

The human body needs to absorb a large class of compounds through food to maintain its functioning. In terms of nutrition, meat products concentrate minerals, vitamins, proteins and lipids essential for carrying out basic functions in the human body, such as vitamin B and elements such as copper, iron, selenium, phosphorus, manganese and molybdenum, and most of the feeding of meat products is carried out after the cooking processes. The most common food cooking processes are immersion in water, smothering (braised), roasting in common ovens and roasting in Air Fryertype electric pots. Supplementation of animals for slaughter includes vitamins, genetically modified foods, in addition to direct injections that alter the animal's metabolization. The indiscriminate use of pesticides and the exaggerated use of medicines to gain mass for slaughter contribute to the bioaccumulation of metals in the body, which is passed on to consumers in the food chain. Some cooking methods contribute to a greater or lesser loss of bioaccumulative metallic elements in the human body, causing harm in relation to their daily consumption in the short and long term. Each cooking process causes a change in the matrix, consequently in the concentrations of chemical elements. The present work determined the concentrations of elements (arsenic, cadmium, calcium, lead, cobalt, copper, chromium, iron, magnesium, manganese, nickel, potassium, selenium, sodium and zinc) in the beef cut of chuck (muscle), hake (muscle fillet) and pink shrimp compared to the cooking methods - Immersion, Smothering, Roast in an electric oven and Air fryer. Samples were prepared by pre-digestion for 24 hours in concentrated nitric acid followed by heating on a ramp in a digester block and subsequent multielement analysis in ICP MS. The smothering cooking method generated less loss of analytes for the beef and shrimp products, while the Air fryer type cooking was the one that led to more metal losses in relation to the in natura matrix.Air Fyer cooking showed a loss of 92.73% and 64.82% for lead and cadmium, respectively. For the shrimp samples, the losses of essential elements were lower than expected for cooking in an Air fryer, however, a high concentration of metals was observed in the water in which the immersion occurred, detecting 93.25% of lead that exists in the sample in nature. For the fish fillet samples, the roasting method was the one that presented the greatest homogeneity of loss of concentration of elements compared to the cooking methods evaluated with an average of 45.30%, with the smothering method having the highest percentage loss.

COMMITTEE MEMBERS:
Presidente - Interno ao Programa - 2046361 - BRUNO LEMOS BATISTA
Membro Titular - Examinador(a) Interno ao Programa - 1933328 - HELOISA FRANCA MALTEZ
Membro Titular - Examinador(a) Interno ao Programa - 1543683 - IVANISE GAUBEUR
Membro Suplente - Examinador(a) Interno ao Programa - 1814655 - LUCIA HELENA GOMES COELHO
Membro Suplente - Examinador(a) Externo à Instituição - BRUNO ALVES ROCHA - UNIFESP