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	Provedor de dados BABT (2) Ciência Rural (1) R. Bras. Zootec. (1) Autor Bolini,Helena Maria André (1) Cortez,Marco Antonio Sloboda (1) Garcia,Carlos E. Rocha (1) Godoy,Helena Teixeira (1) Grassi,Thiago Luís Magnani (1) Guimarães,Carlos Frederico (1) Jesus,Edgar Francisco Oliveira de (1) Lage,Moacir Evandro (1) Marcos,Marcelo Tacconi de Siqueira (1) Mársico,Eliane Teixeira (1) Oliveira,Raphael Rocha de (1) Ponsano,Elisa Helena Giglio (1) Prado,Cristiano Sales (1) Rezende,Cíntia Silva Minafra e (1) Shimokomaki,Massami (1) Silva,Adriana Cristina de Oliveira (1) Youssef,Elza Y. (1) Mais... Palavra-chave Rancidity (4) Antioxidant (2) Charqui meat (1) Cooking (1) Cured meat (1) Gamma radiation (1) Intermediate moisture meat product (1) Jerky meat (1) Lipid oxidation (1) Milk (1) Nuclear Magnetic Resonance (NMR) (1) Rubrivivax gelatinosus (1) Storage (1) TBARS (1) Thiobarbituric Acid Test (1) Vitamin E (1) Warmed over flavor inhibition (1) Mais... Tipo do documento Info:eu-repo/semantics/article (3) Info:eu-repo/semantics/report (1) Ano 2016 (1) 2012 (1) 2011 (1) 2003 (1) País Brazil (4) Idioma Inglês (4)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 4 Primeira ... 1 ... Última Sensory profile of warmed-over flavour in tenderloin from steers supplemented with alpha-tocopherol R. Bras. Zootec. Lage,Moacir Evandro; Godoy,Helena Teixeira; Bolini,Helena Maria André; Oliveira,Raphael Rocha de; Rezende,Cíntia Silva Minafra e; Prado,Cristiano Sales. The objective of the present study was to evaluate the occurrence of warmed-over flavour (WOF) in cooked tenderloin and the influence of alpha-tocopherol on its inhibition. A total of 24 animals were confined, 12 of which received 1200 mg/head/day of alpha-tocopherol acetate for 90 days. Longissimus dorsi muscle cuts (tenderloin) were obtained for sensory profile assessment by nine trained tasters. The tasters evaluated the taste of the meat based on four general and 18 specific attributes. The results of the evaluations were analysed with ANOVA, post-hoc tests of the means (Tukey tests), and principal component analysis (PCA). There was no significant difference in the WOF between the cuts of meat from the supplemented and non-supplemented animals.... Tipo: Info:eu-repo/semantics/article Palavras-chave: Antioxidant; Cooking; Lipid oxidation; Rancidity; Storage; Vitamin E. Ano: 2012 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-35982012000800016 Effect of salt on color and warmed over flavor in charqui meat processing BABT Youssef,Elza Y.; Garcia,Carlos E. Rocha; Shimokomaki,Massami. A combination of salt (NaCl) high concentration and curing salt was investigated for their role in warmed-over flavor (WOF) and color changes during charqui meats processing. WOF was measured by TBARS method in uncured charqui meat (CH) and in cured charqui known in Brazil as Jerked beef (JB). WOF occurred substantially in CH and sodium nitrite was able to inhibit 40-45% (p<0.05) in JB samples stored for 30 days. Color parameters also changed as evaluated by CIELAB system. The a*/b* ratio showed that CH samples presented brown color indicating the formation of metmyoglobin (Fe3+) whilst JB samples presented deep red color an indication of nitrosylmyoglobin (Fe2+) formation. Under cooking, a*/b* ratio indicated the presence of denatured metmyoglobin... Tipo: Info:eu-repo/semantics/article Palavras-chave: Intermediate moisture meat product; Jerky meat; Charqui meat; Cured meat; Rancidity; Warmed over flavor inhibition. Ano: 2003 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132003000400014 Effect of gamma radiation on lipids by the TBARS and NMR BABT Silva,Adriana Cristina de Oliveira; Mársico,Eliane Teixeira; Jesus,Edgar Francisco Oliveira de; Guimarães,Carlos Frederico; Cortez,Marco Antonio Sloboda. The aim of this work was to study the effect of gamma radiation on lipids by TBARS and NMR. The samples of raw whole milk were subjected to gamma radiation from Co60 in doses of 1, 2 and 3 kGy and the production of rancidity was studied through Nuclear Magnetic Resonance (NMR) and Thiobarbituric Acid Test (2-TBARS). The TBARS values increased according to the intensity of the radiation dose applied at the samples, demonstrating correlation between the radiation dose and the production of lipid oxidation. This was confirmed by NMR with the formation of peaks of aldehydes and ketones that were small and similar in the doses of 1 and 2 kGy. In the dose of 3 kGy, the total degradation of milk fat was observed. A correlation between the NMR and 2-TBA was... Tipo: Info:eu-repo/semantics/article Palavras-chave: Milk; Gamma radiation; Rancidity; Thiobarbituric Acid Test; Nuclear Magnetic Resonance (NMR). Ano: 2011 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132011000600021 Control of the lipid oxidation in Nile tilapia feed Ciência Rural Grassi,Thiago Luís Magnani; Marcos,Marcelo Tacconi de Siqueira; Ponsano,Elisa Helena Giglio. ABSTRACT: The purpose of this research was to investigate the progress of the rancidity in Nile tilapia diets containing bacterial biomass of Rubrivivax gelatinosus . Six experimental treatments comprised basal diet (negative control), diet with asthaxanthin (positive control) and 4 diets with different concentrations of the bacterial biomass. The thiobarbituric acid assay for rancidity analyses were accomplished after 6 and 12 months of diets storage. It was concluded that Rubrivivax gelatinosus biomass minimized the racidity in Nile tilapia diets in 32.52 to 44.72% at 6 months and in 37.85 to 52.37% at 12 months of storage. Tipo: Info:eu-repo/semantics/report Palavras-chave: Antioxidant; Rancidity; Rubrivivax gelatinosus; TBARS. Ano: 2016 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782016000901675 Registros recuperados: 4 Primeira ... 1 ... Última

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