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Effect of the type of emulsifying salt on microstructure and rheological properties of "requeijão cremoso" processed cheese spreads. Repositório Alice
CUNHA, C. R. da; ALCÂNTARA, M. R.; VIOTTO, W. H..
The role of different types of emulsifying salts-sodium citrate (TSC), sodium hexametaphosphate (SHMP), sodium tripolyphosphate (STPP) and tetrasodium pyrophosphate (TSPP)-on microstructure and rheology of "requeijão cremoso" processed cheese was determined. The cheeses manufactured with TSC, TSPP, and STPP behaved like concentrated solutions, while the cheese manufactured with SHMP exhibited weak gel behavior and the lowest values for the phase angle (G"/G'). This means that SHMP cheese had the protein network with the largest amount of molecular interactions, which can be explained by its highest degree of fat emulsification. Rotational viscometry indicated that all the spreadable cheeses behaved like pseudoplastic fluids. The cheeses made with SHMP and...
Tipo: Artigo em periódico indexado (ALICE) Palavras-chave: Creamy cheese; Sal emulsificante; Citrato de sódio; Hexametafosfato de sódio; Tripolifosfato de sódio; Pirofosfato tetrassódico; Requeijão; Composição de alimento; Propriedade reológica; Processed cheeses; Food composition; Emulsifiers; Sodium citrate; Sodium hexametaphosphate; Sodium tripolyphosphate; Tetrasodium pyrophosphate; Rheological properties; Quesos fundidos; Composición alimentaria; Emulsificadores; Propiedades rheológicas.
Ano: 2012 URL: http://www.alice.cnptia.embrapa.br/handle/doc/951742
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Marinade with alkaline solutions for the improvement of pork quality PAB
Santos,Viviane Maria Oliveira dos; Caldara,Fabiana Ribeiro; Seno,Leonardo de Oliveira; Feijó,Gelson Luis Dias; Paz,Ibiara Correia de Lima Almeida; Garcia,Rodrigo Garófallo; Nääs,Irenilza de Alencar; Altemio,Ângela Dulce Cavenaghi.
The objective of this work was to evaluate the effects of alkaline solution marinades on the characteristics of pork subjected to post-mortem pH decrease in pig muscle. The pH of carcasses was measured in a commercial slaughterhouse (n = 526), 45 min after slaughtering (pH45) and, then, the carcasses were divided into the groups with pH45<5.7 or pH45&gt;5.7. Ten samples of the longissimus dorsi muscles of each group were collected and distributed in an entirely randomized design, in a 2x4 factorial arrangement, with two conditions (pH45<5.7 or pH45&gt;5.7), and four marinade solutions: TC, no marinade; TM1, sodium bicarbonate and sodium chloride; TM2, sodium tripolyphosphate and sodium chloride; TM3, sodium bicarbonate, sodium...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Sus scrofa; Meat color; PSE meat; Sodium bicarbonate; Sodium chloride; Sodium tripolyphosphate.
Ano: 2012 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-204X2012001100013
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