|
|
|
|
|
| Oliveira,MR; Gubert,G; Roman,SS; Kempka,AP; Prestes,RC. |
| Freezing is one of the methods to preserve and guarantee the quality of meat until it reaches the consumer. Even though freezing is classified as a mild form of preservation, it causes meat changes resulting from the formation of ice crystals that subsequently affect the tenderness and functionality of meat. The aim of this study was to evaluate the physicochemical and structural characteristics of chicken half breast submitted to fast freezing (-36 °C for 2 hours) and thawed by five different methods (under refrigeration, in a microwave, in a oven with air circulation, placed in cold water, or at room temperature). After thawing, the following parameters were evaluated: moisture content, drip loss (syneresis), water activity (aw), and shear force. Samples... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Texture; Hematoxylin-eosin; Fluid loss; Microwave. |
| Ano: 2015 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-635X2015000200165 |
| |
|
|
| Marx,SD; Soares,JM; Prestes,RC; Schnitzler,E; Oliveira,CS; Demiate,IM; Backes,GT; Steffens,J. |
| ABSTRACT The aim of this study was to determine if sex influenced abdominal fat yield, chemical composition, pH, color, fatty acid profile, and stability (by Differential Scanning Calorimetry - DSC) of Cobb chickens. Abdominal fat yields of 1.86 and 1.49% were obtained for females and males, respectively. Abdominal fat lipid contents of 70.68 and 74.36 g/100g, moisture content of 27.87 and 24.09 g/100g, protein content of 0.91 and 0.95 g/100g, ash content of 0.038 and 0.041 g/100g were obtained in males and females, respectively. Fat pH was not different between sexes, with values of 6.71 for males and 6.63 for females (p<0.05). Color L* values of 58.67 and 55.42, a* values of 4.95 and 3.44, and b* values of 7.36 and 8.18 were obtained for males and... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Fatty acids; Raw material; DSC; Byproducts. |
| Ano: 2016 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-635X2016000200269 |
| |
|
|
|
