|
|
|
|
|
| Pereira,Ana Lúcia Fernandes; Vidal,Tatiana Fontoura; Abreu,Virgínia Kelly Gonçalves; Zapata,Jorge Fernando Fuentes; Freitas,Ednardo Rodrigues. |
| The objective of this work was to evaluate the influence of diets containing different lipid sources on eggs quality during refrigerated storage, on yolk fatty acid composition, and on cholesterol in the yolk. Four diets were used containing Soy Oil (SO), Sunflower Seed (SS), and Meat and Bone Meal + Soy Oil (MBM + SO) or Meat and Bone Meal + Tallow (MBM + TA). The experiment followed a factorial design 4 × 3 with four dietary treatments and three storage times. The eggs were stored at 4 °C for 0, 30, and 60 days. The collected eggs were analyzed for egg weight loss, Haugh units, yolk moisture, yolk lipid oxidation, and cooked yolk firmness. Refrigerated storage reduced Haugh units, and increased yolk moisture. Sixty days of storage time reduced the... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Eggs; Soy oil; Meat and bone meal; Tallow; Sunflower seed; Lipid oxidation. |
| Ano: 2011 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612011000400026 |
| |
|
|
| Vidal,Tatiana Fontoura; Pereira,Ana Lúcia Fernandes; Abreu,Virgínia Kelly Gonçalves; Freitas,Ednardo Rodrigues; Sousa Neto,Manoel Alves; Zapata,Jorge Fernando Fuentes. |
| The objective of this study was to assess the effect of the addition of cashew nuts meal (0, 5, 10, 15, 20, and 25%) to laying hen diets on egg quality and yolk composition. The variables studied were: egg weight, specific gravity, Haugh Units, percentages of shell, albumen, and yolk, moisture, total solids, total lipids, fatty acids profile, and yolk cholesterol. The addition of up to 25% of cashew nuts meal to hen diets did not affect egg quality and freshness, moisture and total solids content. However, an increase in total lipid content and a decrease in yolk pigmentation was observed. Oleic acid level increased in the yolk, whereas palmitic, stearic, and linoleic acid levels decreased. The addition of cashew nuts meal increased the... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Fatty acid profile; Oleic acid; Cholesterol. |
| Ano: 2013 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612013000100025 |
| |
|
|
| Abreu,Virgínia Kelly Gonçalves; Pereira,Ana Lúcia Fernandes; Vidal,Tatiana Fontoura; Zapata,Jorge Fernando Fuentes; Sousa Neto,Manoel Alves de; Freitas,Ednardo Rodrigues de. |
| The effect of gamma irradiation (0, 2, 4, and 6 kGy doses) applied to frozen and packed headed shrimp on the fatty acid profile, cholesterol content, and lipid and color stability was evaluated. Myristic acid was higher in shrimp irradiated with 4 and 6 kGy and palmitic acid was higher in samples irradiated with 2 and 6 kGy compared to non-irradiated samples. Stearic and behenic acids were lower in shrimp irradiated with 6 kGy compared to non-irradiated shrimp. With regard to non-irradiated shrimp, palmitoleic, oleic, and linoleic acids and total monounsaturated fatty acids were higher in shrimp irradiated with 6 kGy. Saturated fatty acid and cholesterol contents in irradiated samples were not different from those in non-irradiated shrimp. Lipid oxidation... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Irradiation; Fatty acids; TBARS; L*; A*; B*. |
| Ano: 2010 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612010000400020 |
| |
|
|
| Souza,Daniela Vieira de; Zapata,Jorge Fernando Fuentes; Freitas,Ednardo Rodrigues; Souza Neto,Manoel Alves; Pereira,Ana Lúcia Fernandes; Vidal,Tatiana Fontoura; Abreu,Virgínia Kelly Gonçalves; Silva,Elisabeth Mary Cunha da. |
| Foi estudado o efeito da inclusão de farelo de coco (FC) na ração de coelhos sobre o perfil de ácidos graxos, a relação de ácidos graxos poli-insaturados para saturados (P/S) e a composição centesimal da carne. O experimento utilizou 60 coelhos, cinco níveis de inclusão de FC na ração (0,00; 6,25; 12,50; 18,75; e 25,00%) e doze repetições por tratamento. Os ácidos palmitoléico, esteárico e linolênico foram afetados linearmente pelo nível de FC na ração. A carne dos animais alimentados sem a adição de FC na ração apresentou maiores (p < 0,05) valores de ácido palmítico em relação aos demais níveis de inclusão; maiores (p < 0,05) níveis dos ácidos mirístico e esteárico e menor (p < 0,05) nível de ácido palmitoléico quando comparada à carne... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Perfil de ácidos graxos; Composição proximal; Qualidade nutricional. |
| Ano: 2009 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612009000400012 |
| |
|
|
| Pereira,Ana Lúcia Fernandes; Vidal,Tatiana Fontoura; Teixeira,Marcílio Costa; Oliveira,Patrícia Freitas de; Pompeu,Roberto Cláudio Fernandes Franco; Vieira,Marieta Maria Martins; Zapata,Jorge Fernando Fuentes. |
| The effects of mango seed extract (MSE) and butylated hydroxytoluene (BHT) on pH, lipid oxidation, and color of Bologna-type mortadella during refrigerated storage for 21 days were studied. Bologna-type mortadella samples were formulated to contain 0.1% MSE, 0.2% MSE, or 0.01% BHT. After 14 days of storage, the products containing MSE 0.1 or 0.2% had higher pH values than those containing BHT 0.01%. Lipid oxidation values increased with storage time but were not affected by the type of antioxidant. The highest values for color parameter L* were observed for mortadella containing BHT 0.01% after 7, 14, and 21 days of storage. Values for the color parameters a* and b* tended to decrease during mortadella storage. Products containing 0.1 or 0.2% MSE showed... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Natural antioxidant; Mango seed; Lipid oxidation; Color. |
| Ano: 2011 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612011000100019 |
| |
|
|
|
