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| Kissel,Cassiana; Soares,Adriana Lourenço; Rossa,Alessandro; Shimokomaki,Massami. |
| This work was carried out in order to evaluate whether the functional properties of broiler meat are affected by the factors that lead to PSE (Pale, Soft, Exudative). PSE meat was characterized by pH and L* values, and mortadella formulations consisted of isolated soy protein, sodium tripolyphosphate, and cassava starch in addition to PSE and normal meats. The functionality of the meat was evaluated by examining the water holding capacity (WHC), texture profile, emulsion stability (ES) and color of the final products. The results show that in mortadella prepared with PSE meat, the protein denaturation affected the ES. Additives are necessary to enhance the functional properties of PSE meat. |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Mortadella; Water holding capacity; Texture profile; Meat color; Emulsion stability. |
| Ano: 2009 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132009000700027 |
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| SOUZA,Mariana Wanessa Santana de; LOPES,Evelyn de Souza Oliveira; COSENZA,Gustavo Pereira; ALVARENGA,Verônica Ortiz; LABANCA,Renata Adriana; ARAÚJO,Raquel Linhares Bello de; LACERDA,Inayara Cristina Alves. |
| Abstract This study aimed to evaluate the impact on digestibility and physical properties of enteral formulas by the addition of variable ingredients. Eight formulas were designed by a simplex-centroid evaluating different concentrations of inulin, medium-chain triglycerides (MCT) and whey protein isolate (WPI). Overall, the eight formulas developed presented mean values of 17.3% of protein, 62.3% of carbohydrates, 11.5% of lipids, a caloric value of 420 kcal/100 g, thus obtaining nutritionally adequate formulas. The emulsion stability of the suspended formulas was affected by all ingredients and the interactions between MCT – inulin, and MCT – WPI were effective in improving this parameter. Besides that, the use of inulin mostly affected the protein... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Enteral formula; Emulsion stability; In vitro gastrointestinal digestion; Design of experiments. |
| Ano: 2019 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019005000316 |
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