Home Itens selecionados Provedores de dados OAI Créditos Sobre Ajuda

			Busca avançada
	Provedor de dados Scientia Agricola (1) Ciência Rural (1) Autor Canto,Anna Carolina Vilhena da Cruz Silva (1) Conte-Junior,Carlos Adam (1) Costa-Lima,Bruno Reis Carneiro da (1) Dolatowski,Zbigniew Józef (1) Karwowska,Małgorzata (1) Monteiro,Maria Lucia Guerra (1) Salim,Ana Paula Amaral de Alcântara (1) Silva,Teófilo José Pimentel da (1) Suman,Surendranath Premakumari (1) Viana,Fernanda Medeiros (1) Wójciak,Karolina Maria (1) Mais... Palavra-chave Oxidation stability (2) Antioxidant (1) Beef texture (1) Functional food (1) Muscle type (1) Nellore (1) Uncured (1) Mais... Tipo do documento Info:eu-repo/semantics/article (2) Ano 2019 (1) 2015 (1) País Brazil (2) Idioma Inglês (2)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 2 Primeira ... 1 ... Última Influence of muscle source on proximate composition, texture profile and protein oxidation of beef from grain-finished Bos indicus cattle Ciência Rural Salim,Ana Paula Amaral de Alcântara; Suman,Surendranath Premakumari; Canto,Anna Carolina Vilhena da Cruz Silva; Costa-Lima,Bruno Reis Carneiro da; Viana,Fernanda Medeiros; Monteiro,Maria Lucia Guerra; Silva,Teófilo José Pimentel da; Conte-Junior,Carlos Adam. ABSTRACT: The aim of this research was to investigate the influence of muscle type on protein oxidation, texture profile (hardness, springiness, cohesiveness and chewiness) and proximate composition of beef from grain-finished Bos indicus (Nellore) cattle in Brazil. The muscles longissimus lumborum (LL) and psoas major (PM) were collected 24 h post mortem from eight (n=8) Nellore bull carcasses, fabricated into five steaks (1.5-cm) and displayed under aerobic conditions for nine days at 4 °C. Proximate composition and texture profile were analyzed on day 0, whereas protein oxidation was analyzed during 9 days of storage. LL exhibited greater (P<0.05) protein concentration than PM steaks, whereas PM demonstrated greater (P<0.05) lipid and ash content... Tipo: Info:eu-repo/semantics/article Palavras-chave: Beef texture; Muscle type; Nellore; Oxidation stability. Ano: 2019 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782019000400753 Fatty acid profile, color and lipid oxidation of organic fermented sausage during chilling storage as influenced by acid whey and probiotic strains addition Scientia Agricola Wójciak,Karolina Maria; Karwowska,Małgorzata; Dolatowski,Zbigniew Józef. Organic fermented sausages typically spoil during long-term storage due to oxidative rancidity. The application of natural antioxidants to meat stuffing is a major practice intended to inhibit the oxidation process and color changes. This study aimed to assess the effect of two unusual starter cultures: three probiotic strains (Lactobacillus casei LOCK 0900, Lactobacillus casei LOCK 0908 and Lactobacillus paracasei LOCK 0919) and lactic acid bacteria from acid whey on model fermented sausage type products focusing on oxidative stability by measuring instrumental color (L*, a*, b* values), conjugated dienes (CD), TBARS immediately after 21 days of ripening (0) and after 90 and 180 days of refrigerated storage (4 ºC). Determination of fatty acid composition,... Tipo: Info:eu-repo/semantics/article Palavras-chave: Oxidation stability; Uncured; Functional food; Antioxidant. Ano: 2015 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-90162015000200124 Registros recuperados: 2 Primeira ... 1 ... Última

Empresa Brasileira de Pesquisa Agropecuária - Embrapa Todos os direitos reservados, conforme Lei n° 9.610 Política de Privacidade Área restrita		Embrapa Parque Estação Biológica - PqEB s/n° Brasília, DF - Brasil - CEP 70770-901 Fone: (61) 3448-4433 - Fax: (61) 3448-4890 / 3448-4891 SAC: https://www.embrapa.br/fale-conosco