Sabiia Seb
PortuguêsEspañolEnglish
Embrapa
        Busca avançada

Botão Atualizar


Botão Atualizar

Ordenar por: 

RelevânciaAutorTítuloAnoImprime registros no formato resumido
Registros recuperados: 58
Primeira ... 123 ... Última
Imagem não selecionada

Imprime registro no formato completo
Aceite de orégano (Lippia graveolens) como antioxidante en la peroxidación lipídica de la carne de pollos de engorda Colegio de Postgraduados
Zacatula Mier, Heriberto.
En la alimentación humana, la carne es una parte importante de la dieta, representa aproximadamente 11% del total del consumo de alimentos. La carne de pollo, por su alto valor nutrimental, bajo costo y alta disponibilidad, es uno de los productos de origen animal de mayor consumo y aceptación. Lo que ha resultado que a nivel mundial, en los últimos 30 años su producción se haya cuadruplicado, mientras que la de otras especies, como la de cerdo, sólo ha duplicado su volumen (FAO, 2007). En las últimas décadas una parte importante de la investigación en el ámbito de la nutrición animal se ha dirigido a mejorar el valor nutritivo de los alimentos de origen animal, para ofrecer al consumidor un producto de acuerdo a su demanda y necesidades, con...
Tipo: Tesis Palavras-chave: Broiler chickens; Oregano oil; Lipid oxidation; Malondialdehyde; Lippia gravenolus.
Ano: 2009 URL: http://hdl.handle.net/10521/1169
Imagem não selecionada

Imprime registro no formato completo
Addition of anacardic acid as antioxidants in broiler chicken mortadella Ciênc. Tecnol. Aliment.
ABREU,Virgínia Kelly Gonçalves; PEREIRA,Ana Lúcia Fernandes; FREITAS,Ednardo Rodrigues de; TREVISAN,Maria Teresa Salles; COSTA,José Maria Correia da.
AbstractThe effect of anacardic acid on lipid stability and coloration of chicken mortadella was investigated. Antioxidants were added to chicken mortadellas, according to the treatments: no added antioxidant, 100 ppm butylated hydroxytoluene and 50, 100, 150 and 200 ppm anacardic acid. The mortadellas were stored for 90 days at 4 °C, and the analysis of lipid oxidation and color were performed. For TBARS, there was linear reduction with increased anacardic acid. According to the means test, 200 ppm anacardic acid provided the lower TBARS values. The redness decreased during storage, and, as reported by the means test, mortadella containing 200 ppm anacardic acid had lower values. The lightness of mortadellas decreased during storage. Also in accordance...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Natural antioxidant; Lipid oxidation; Redness; Yellowness; Lightness; Storage.
Ano: 2015 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612015000300539
Imagem não selecionada

Imprime registro no formato completo
Antioxidant activity of essential oil from Coriandrum Sativum L. in Italian salami Ciênc. Tecnol. Aliment.
Marangoni,Cristiane; Moura,Neusa Fernandes de.
Four formulations of Italian salami type were produced: without antioxidants; with essential oil of coriander essential oil (0.01%); with BHT (0.01%); and with Coriander essential oil and BHT (0.005 and 0.005%). The antioxidant activity of salamis was evaluated by the lipid oxidation, through the techniques of peroxide number and TBARS. The salami with the coriander essential oil exhibited reduction in lipid oxidation by increasing the shelf life of the product. The salami with the coriander essential oil and BHT showed no synergism between the antioxidants. The salami using BHT presented less antioxidant activity than that of the salami using coriander essential oil.
Tipo: Info:eu-repo/semantics/article Palavras-chave: Coriandrum sativum L.; Antioxidant; TBARS; Italian salami; Lipid oxidation.
Ano: 2011 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612011000100017
Imagem não selecionada

Imprime registro no formato completo
Antioxidant and bacteriostatic effects of the addition of extract of quillay polyphenols (Quillaja saponaria) in the marinade of broiler chicken Rev. Bras. Ciênc. Avic.
Fellenberg,MA; Espinoza,A; Peña,I; Alarcón,J.
The nutritional and sensorial characteristics of chicken meat can be affected by oxidative rancidity, process of oxidation of lipids in the meat that constitutes one of the main forms of food deterioration. This problem may be prevented or reduced by adding antioxidants to the meat during the process of marination. In the present study, the addition of a polyphenol-rich quillay extract (QLPerm®) at 5 levels (0, 0.05, 0.10, 0.15, and 0.20%) to the marinade of chicken meat was evaluated. The marinated meat was stored under refrigeration (6 ºC) for 0, 2, 4, 6, and 8 days. Basal and induced lipid oxidation was evaluated by TBARS analysis. Microbiological quality was assessed by total coliforms and mesophillic aerobe counts. The application of this natural...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Broiler meat; Lipid oxidation; Marinade; Polyphenols; Quillay.
Ano: 2011 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-635X2011000100011
Imagem não selecionada

Imprime registro no formato completo
Antioxidant effect of mango seed extract and butylated hydroxytoluene in bologna-type mortadella during storage Ciênc. Tecnol. Aliment.
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
Imagem não selecionada

Imprime registro no formato completo
Application of active films with natural extract for beef hamburger preservation Ciência Rural
Lagos,Maria Jeannine Bonilla; Sobral,Paulo José do Amaral.
ABSTRACT: Edible chitosan-based films, in pure form (CH100), or blended with gelatin (GEL50:CH50), with and without boldo extract (B) were prepared. The oxygen permeability of the films, as well as color changes and antioxidant and antimicrobial activities on beef hamburgers samples were evaluated. CH100+B film exhibited optimal oxygen barrier properties (6.40±0.170cc-mL/[m²-day]), and this value was significantly increased in blended films (GEL50:CH50+B = 12.99±1.50cc-mL/[m²-day]) (P<0.05). All films provoked color changes in hamburger samples during storage, and the samples covered with CH100+B film showed a lower brightness and a higher redness. All films effectively protected beef hamburger from lipid oxidation, and boldo extract incorporation in...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Beef hamburger; Active-edible films; Natural extract; Antimicrobial activity; Lipid oxidation; Preservation.
Ano: 2019 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782019000100752
Imagem não selecionada

Imprime registro no formato completo
Curcumin restores mitochondrial functions and decreases lipid peroxidation in liver and kidneys of diabetic db/db mice Biol. Res.
Soto-Urquieta,María G; López-Briones,Sergio; Pérez-Vázquez,Victoriano; Saavedra-Molina,Alfredo; González-Hernández,Gloria A; Ramírez-Emiliano,Joel.
BACKGROUND: Nitrosative and oxidative stress play a key role in obesity and diabetes-related mitochondrial dysfunction. The objective was to investigate the effect of curcumin treatment on state 3 and 4 oxygen consumption, nitric oxide (NO) synthesis, ATPase activity and lipid oxidation in mitochondria isolated from liver and kidneys of diabetic db/db mice. RESULTS: Hyperglycaemia increased oxygen consumption and decreased NO synthesis in liver mitochondria isolated from diabetic mice relative to the control mice. In kidney mitochondria, hyperglycaemia increased state 3 oxygen consumption and thiobarbituric acid-reactive substances (TBARS) levels in diabetic mice relative to control mice. Interestingly, treating db/db mice with curcumin improved or...
Tipo: Journal article Palavras-chave: Diabetes; Mitochondria; Curcumin; ATPase activity; Nitric oxide synthesis; Lipid oxidation.
Ano: 2014 URL: http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0716-97602014000100068
Imagem não selecionada

Imprime registro no formato completo
Determining the effects of encapsulated polyphosphates on quality parameters and oxidative stability of cooked ground beef during storage Ciênc. Tecnol. Aliment.
BİLECEN,Damla; KILIÇ,Birol.
Abstract Effects of encapsulated (e) sodium tripolyphosphate (STP), sodium pyrophosphate (SPP) and various combinations of encapsulated and un-encapsulated (u) forms of these polyphosphates on lipid oxidation in the cooked ground beef during storage (0, 1, 7 d at 4 0C) were determined. pH, color, cooking loss (CL), thiobarbituric acid reactive substances (TBARS), lipid hydroperoxide (LPO) and soluble orthophosphate (OP) analysis were conducted. Study results indicated that STP increased pH, whereas SPP decreased pH compared to control (p<0.05). SPP was determined as the most effective polyphosphate type to inhibit lipid oxidation (p<0.05). In addition, the use of eSPP significantly reduced OP content compared to uSPP (p<0.05). The lowest TBARS...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Meat; Polyphosphate; Encapsulation; Lipid oxidation.
Ano: 2019 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000500341
Imagem não selecionada

Imprime registro no formato completo
Development of lipid oxidation during manufacturing of horse mackerel surimi ArchiMer
Eymard, Sylvie; Carcouet, Elodie; Rochet, Marie-joelle; Dumay, Justine; Chopin, Christine; Genot, Claude.
When fatty fish are transformed into surimi, lipid oxidation takes place, decreasing the quality of the product. This study was aimed to identify the critical stages of the process in terms of the development of lipid oxidation. Horse mackerels were transformed into surimi on a pilot line and samples taken (hand-skinned fillets = minced fillets, mince, washed and refined minces, paste, surimi and washing water). Most of the lipids were removed during the process and neutral lipids were lost in higher proportion than polar lipids. As a consequence, total lipids of surimi contained more polyunsaturated fatty acids (338 19 g kg(-1)) than total lipids of the minced fillets (220 8 g kg-1). Thiobarbituric acid reactive substances (TBARS) was higher in the minced...
Tipo: Text Palavras-chave: Process; Fatty fish; Surimi; Polyunsaturated fatty acids; Lipid oxidation.
Ano: 2005 URL: http://archimer.ifremer.fr/doc/2005/publication-424.pdf
Imagem não selecionada

Imprime registro no formato completo
Dietary oxidized poultry offal fat: broiler performance and oxidative stability of thigh meat during chilled storage Rev. Bras. Ciênc. Avic.
Racanicci,AMC; Menten,JFM; Regitano-d'Arce,MAB; Torres,EAFS; Pino,LM; Pedroso,AA.
Two experiments were conducted to evaluate the effects of dietary oxidized poultry offal fat on the performance of broilers and on the oxidative stability of dark chicken meat. One hundred and sixty male chicks were fed a corn-soybean meal diet containing 4% fresh or oxidized poultry fat from 10 to 47 days of age. Fresh fat was stored frozen until diets were produced, and oxidized fat was obtained by electrical heating (110 to 120 ºC). Birds were slaughtered at 47 days of age, and carcass characteristics were measured. Skinless and deboned thigh meat was stored chilled during 12 days, and samples were periodically collected to assess their quality and oxidative stability. Dietary oxidized fat did not affect bird performance or carcass characteristics....
Tipo: Info:eu-repo/semantics/article Palavras-chave: Lipid oxidation; Meat quality; TBARS; Oxidized fat.
Ano: 2008 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-635X2008000100005
Imagem não selecionada

Imprime registro no formato completo
Dietary α-tocopheryl acetate on fillet quality of tilapia - DOI: 10.4025/actascianimsci.v31i4.6929 Animal Sciences
Fogaça, Fabiola Helena dos Santos; EMBRAPA; Sant'Ana, Léa Silvia; UNESP; Carneiro, Dalton José; UNESP.
This work compared the effects of dietary α-tocopheryl acetate on storage life of tilapia fillets. Three experimental diets containing increasing α-tocopherol levels (zero, 100, and 200 mg kg-1) were used. The fish, with a mean initial weight of 184.23 &plusmn; 1.68 g, were fed diets for 63 days. After that period, they were slaughtered, filleted, and the fillets were grounded to accelerate lipid oxidation. Fish growth, survival, fillet yield, chemical composition and lipid oxidation of tilapia ground fillets were evaluated 0, 30 and 60 days after frozen storage. The results demonstrated that there was no significant difference between treatments for performance, and also, tocopherol did not influence the chemical composition values of fillets....
Tipo: Pesquisa de campo Palavras-chave: Lipid oxidation; Oreochromis niloticus; Storage life; Tocopherol supplementation Produção Animal.
Ano: 2009 URL: http://periodicos.uem.br/ojs/index.php/ActaSciAnimSci/article/view/6929
Imagem não selecionada

Imprime registro no formato completo
Efecto de genotipo, alimento y tiempo de refrigeración, en la actividad antioxidante y estabilidad oxidativa de lomo crudo de conejo. Colegio de Postgraduados
Velázquez Rodríguez, Sergio Raúl.
Se evaluó la actividad antioxidante (AA) de cuatro alimentos comerciales (1, 2, 3 y 4) en la actividad antioxidante y estabilidad oxidativa (EO) de lomo crudo (Longissimus dorsi) de conejos de tres genotipos (Nueva Zelanda, NZ, California, CAL y NZ*CAL) a tres tiempos de refrigeración (0, 3, y 6 días). La AA de todos los alimentos disminuyó a los 30 días de almacenamiento; sin embargo, el alimento 1 presentó mayor cantidad de antioxidantes (p<0.05). Con todos los genotipos y alimentos, la AA del lomo crudo disminuyó al día 6 de refrigeración. El genotipo NZ*CAL presentó mayor AA con el alimento 1 (p<0.05) y menor con el alimento 3 con respecto al genotipo NZ. Todos los genotipos presentaron un incremento de la oxidación lipídica a partir del día 3...
Palavras-chave: Nutrición; Calidad de carne; Oxidación lipídica; Carne de conejo; Vida de anaquel; Nutrition; Meat quality; Lipid oxidation; Rabbit meat; Shelflife; Ganadería; Maestría.
Ano: 2013 URL: http://hdl.handle.net/10521/2040
Imagem não selecionada

Imprime registro no formato completo
Effect of direct adding oregano essential oil (Origanum syriacum L.) on quality and stability of chicken meat patties Ciênc. Tecnol. Aliment.
AL-HIJAZEEN,Marwan.
Abstract Evaluate of Origanum syriacum L. essential oil grown in Jordan, and other comparable antioxidant on TBARS, total carbonyl, color values, and sensory attributes of raw chicken meat was investigated. Six treatments were prepared: (1) control (no additive); (2) 100 ppm oregano essential oil (OE); (3) 150 ppm OE; (4) 300 ppm L-ascorbic acid (E-300); (5) 5 and 14 ppm butylatedhydroxyanisole (BHA/E-320) for both breast and thigh meat respectively, and 6) 150 ppm Sodium nitrite (E-250), were prepared using ground chicken meat. Generally, OE at level of 150 ppm was the most effective decreasing TBARS, and total carbonyl values compared to the other treatments. Furthermore, it showed better color values (L* and a*) in term of meat color stability. However,...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Sensory attributes; Lipid oxidation; Oregano essential oil; Protein oxidation.
Ano: 2018 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018000500123
Imagem não selecionada

Imprime registro no formato completo
Effect of low or high stress in pre-slaughter handling on pig carcass and meat quality R. Bras. Zootec.
Peres,Louise Manha; Bridi,Ana Maria; Silva,Caio Abércio da; Andreo,Nayara; Tarsitano,Marina Avena; Stivaletti,Evelyn Leticia Tazima.
The objective of this study was to evaluate the consequences of low or high stress during pre-slaughter handling of pigs on their carcass and meat quality. Forty-four animals of a commercial lineage, with an average weight of 107.23±5.23 kg, were used. At lairage the animals were randomly divided into two groups, the least and the most stressed. At slaughter, during bleeding, blood samples were collected for later cortisol and lactate tests. Forty-five minutes after slaughter the initial pH of th carcasses was measured and samples of the semitendinosus muscle were collected for R-value calculation. After 24 hours of cooling, the final pH was measured, damage scores were assessed and samples of the longissimus dorsi muscle were collected to evaluate drip...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Carcass damage score; Cortisol; Lactate; Lipid oxidation; PH; R-value.
Ano: 2014 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-35982014000700363
Imagem não selecionada

Imprime registro no formato completo
Effect of Origanum syriacum L. Essential Oil on the Storage Stability of Cooked Chicken Meat Rev. Bras. Ciênc. Avic.
Al-Hijazeen,M.
ABSTRACT The effects of the addition of Origanum syriacum L. essential oil (OE) on the lipid and protein oxidation, and sensory attributes of cooked chicken meat were compared with those of synthetic commercial meat preservatives. Ground deboned and skinless chicken breast and thigh meat were distributed according to six treatments: (T1) control (no addition of meat preservative); or the addition of (T2) 100 ppm OE; (T3) 150 ppm OE; (T4) 300 ppm L-ascorbic acid (E-300); (T5) 5 and 14 ppm butylated hydroxyanisoleadded to breast and thigh meat, respectively, (BHA/E-320); and (T6) 150 ppm sodium nitrite (E-250). Meat samples were cooked and analyzed for lipid oxidation (TBARS levels) and protein oxidation (carbonyl levels) on days 0, 4, and 7 days of storage....
Tipo: Info:eu-repo/semantics/article Palavras-chave: Chicken meat; Lipid oxidation; Oregano essential oil; Sensory attributes.
Ano: 2019 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-635X2019000100314
Imagem não selecionada

Imprime registro no formato completo
Effect of previous chilling storage on quality loss in frozen (–20 °C) sierra (Scomberomorus sierra) muscle packed with a low-density polyethylene film containing butylated hydroxytoluene Ciênc. Tecnol. Aliment.
Soto-Valdez,Herlinda; Ezquerra-Brauer,Josafat Marina; Márquez-Ríos,Enrique; Torres-Arreola,Wilfrido.
Rancidity development during frozen storage (–20 °C) of sierra fish (Scomberomorus sierra) was studied. Fillets were packed in low-density polyethylene films with and without butylated hydroxytoluene added (BHT-LDPE and LDPE respectively). Fillets stored with no package were used as control. Special attention was given to the effect of previous ice storage (0, 3, 6, 9 and 15 days) on the quality of the frozen fish. Physical (pH and texture) and chemical (peroxide value, PV and thiobarbituric acid index, TBA-i) analyses were carried out. Lipid oxidation increased with ice storage time in fish muscle without film packing, being greater than the film packed muscle (with and without antioxidant). An effect of previous ice storage time was observed on the...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Scomberomorus sierra; Ice storage; Lipid oxidation; Antioxidant.
Ano: 2015 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612015000100202
Imagem não selecionada

Imprime registro no formato completo
Effect of ractopamine on the chemical and physical characteristics of pacu(Piaractus mesopotamicus) steaks Arq. Bras. Med. Vet. Zootec.
Oliveira,L.M.F.S.; Leal,R.S.; Mesquita,T.C.; Pimenta,M.E.S.G.; Zangeronimo,M.G.; Sousa,R.V.; Alvarenga,R.R..
The objective was to evaluate the use of ractopamine (RAC) in the diet for pacu (Piaractus mesopotaminus) in the finishing phase on some quality parameters of the fillets. Thirty-five animals weighing 0.868±0.168kg were distributed in a completely randomised design with five treatments (0.0 - control; 11.25, 22.50, 33.75 and 45 ppm of RAC) and seven replicates with two fillets obtained from the same animal. The diets were isocaloric and isoprotein and experimental time was 90 days. RAC did not affect (P&gt;0.05) the initial pH or ph after 24 hours of the fillets. Compared to the control, RAC increased (P<0.05) the moisture content of the fillets in natura and lipid oxidation of samples stored for 12 days in the refrigerator or freezer for 60 days....
Tipo: Info:eu-repo/semantics/article Palavras-chave: Fish; Lipid oxidation; Animal production; Fillet quality.
Ano: 2014 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0102-09352014000100026
Imagem não selecionada

Imprime registro no formato completo
Effect of supplementing finishing pigs with different sources of chromium on performance and meat quality R. Bras. Zootec.
Peres,Louise Manha; Bridi,Ana Maria; Silva,Caio Abércio da; Andreo,Nayara; Barata,Cátia Chilanti Pinheiro; Dário,Julie Gabriela Nagi.
The objective was to evaluate the dietary supplementation of different sources of chromium (inorganic: chromium sulfate and chelated: chromium-methionine) during the finishing period of pigs to obtain improvements in the animal performance, and carcass and meat quality. The statistical design was randomized blocks, where 44 barrows, with an initial weight 60.49±5.12 kg, were divided into four blocks (heavier, heavy, light and lighter) according to initial weight. The experimental diets were isoenergetic and isonutrient, except for the chromium level. The treatments were divided as follows: control (without chromium), control + 200 ppb of inorganic chromium (chromium sulfate), and control + 200 ppb of chelated chromium (chromium-methionine). In the...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Chromium-methionine; Daily weight gain; Feed conversion ratio; Glucose; Inorganic chromium; Lipid oxidation.
Ano: 2014 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-35982014000700369
Imagem não selecionada

Imprime registro no formato completo
Effects of Anthocyanin-rich Colored Potato Flakes on Lipid Oxidation, Instrumental Color Evaluation and Sensory Characteristics in Cooked Pork Sausages OAK
JAYAWARDANA, Barana C.; YANAGIHARA, Maki; HAN, Kyu-Ho; FUKUSHIMA, Michihiro; SEKIKAWA, Mitsuo; SHIMADA, Kenichiro; 韓, 圭鎬; 福島, 道広; 関川, 三男; 島田, 謙一郎.
We investigated lipid oxidation, instrumental color evaluation, and sensory characteristics in cooked pork sausages containing anthocyanin rich colored potato (Solanum tuberosam cv. Shadow Queen) flakes (CPF). According to the thiobarbituric acid reactive substance values, addition of 2% CPF suppressed lipid oxidation (P < 0.05) by 80% compared to the control. The antioxidant activity of 2% CPF was comparable to the synthetic antioxidant butylated hydroxytoluene (0.1%) in cooked pork sausages. The L, a* values and odor, flavor, taste, texture and overall sensory quality did not significantly differ between control and 2% CPF. Overall, cooked pork sausage with 2% CPF was as acceptable to consumers as the control. Thus, the present study indicated that...
Palavras-chave: Anthocyanin; Colored potato flake; Lipid oxidation; Natural antioxidant; Pork sausage.
Ano: 2012 URL: http://ir.obihiro.ac.jp/dspace/handle/10322/3842
Imagem não selecionada

Imprime registro no formato completo
Effects of freezing and thawing cycles on the quality of Nile tilapia fillets Ciênc. Tecnol. Aliment.
ZUANAZZI,Jovana Silva Garbelini; GOES,Elenice Souza dos Reis; ALMEIDA,Fernanda Losi Alves de; GOES,Marcio Douglas; LARA,Jorge Antônio Ferreira de; RIBEIRO,Ricardo Pereira.
Abstract The aim of this investigation was to evaluate the impact of multiple freezing and thawing cycles on the physicochemical properties of Nile tilapia fillets. For this purpose, 72 fresh Nile tilapia fillets were packed and stored in a freezer at -18 °C. The frozen samples were submitted to five freeze-thaw cycles; in each cycle, the freezer was switched off during 14 hours. The consecutive freeze-thaw cycles resulted in a fillet’s total weight loss of 9.48%, with a quadratic regression (P < 0.0001) for thaw loss, with a greater loss percentage in cycle 3 (2.68%). pH values differed between the cycles (P < 0.0001), being observed an increment in this parameter only from cycle 4. The lipid oxidation remained constant in cycles 1, 2, 4 and 5,...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Aquaculture; Colour; Oreochromis niloticus; Lipid oxidation; PH.
Ano: 2019 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019005031110
Registros recuperados: 58
Primeira ... 123 ... 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

Valid HTML 4.01 Transitional