Assessment of mass variation, lipid oxidation and sensorial acceptance of microwave cooked bovine meat marinated with salt, hydrocolloids, and antioxidants / Avaliação da variação de massa, oxidação lipídica e aceitação sensorial da carne bovina cozida em micro-ondas marinada com sal, hidrocoloides e antioxidantes

This work aimed to assess the mass variation (the relatives mass gain (MG), mass loss (ML), and total mass variation (TMV)), the lipid oxidation and the sensorial acceptance (triangular and ordering tests) of meat marinated with sodium chloride, hydrocolloids (modified starch, carrageenan, collagen, and soy protein isolate), and antioxidants (sodium erythorbate and astaxanthin), and microwave cooked. A central composite design was proposed to quantify the MG, ML, and TMV after the marination of the meat for 12 hours and then, cooking in microwave. Carrageenan presented lower ML (8.4%) and higher TMV (6.45%). The lipid oxidation of the control sample was similarly reduced with astaxanthin or sodium erythorbate. The panelists did not identify the sample with carrageenan in the triangular test. In the ordering preference test, there was no significant difference by a preferred sample. Thus, meat marinated with salt, carrageenan, and astaxanthin, and microwave cooked showed promising results.