Consulta: creatorFacets:"Godoy,Helena Teixeira"
Registros recuperados: 4
Data/hora: 01/06/2024 01:08:44

Sensory profile of warmed-over flavour in tenderloin from steers supplemented with alpha-tocopherol
Provedor de dados: 96
Autores: Lage,Moacir Evandro; Godoy,Helena Teixeira; Bolini,Helena Maria André; Oliveira,Raphael Rocha de; Rezende,Cíntia Silva Minafra e; Prado,Cristiano Sales.
The objective of the present study was to evaluate the occurrence of warmed-over flavour (WOF) in cooked tenderloin and the influence of alpha-tocopherol on its inhibition. A total of 24 animals were confined, 12 of which received 1200 mg/head/day of alpha-tocopherol acetate for 90 days. Longissimus dorsi muscle cuts (tenderloin) were obtained for sensory profile assessment by nine trained tasters. The tasters evaluated the taste of the meat based on four general and 18 specific attributes. The results of the evaluations were analysed with ANOVA, post-hoc tests of the means (Tukey tests), and principal component analysis (PCA). There was no significant difference in the WOF between the cuts of meat from the supplemented and non-supplemented animals....
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Antioxidant; Cooking; Lipid oxidation; Rancidity; Storage; Vitamin E.
Ano: 2012
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-35982012000800016

Vitamin A in diets for Nile tilapia
Provedor de dados: 63
Autores: Campeche,Daniela Ferraz Bacconi; Catharino,Rodrigo Ramos; Godoy,Helena Teixeira; Cyrino,José Eurico Possebon.
Dietary vitamin supplementation decrease stress caused by high stocking density, and boosts immunological system of farmed fish. A studied was carried out to determine vitamin A requirements of Nile tilapia (Oreochromis niloticus) in an all male group (13.8 ± 1.2 g) and a mixed sex population (9.8 ± 2.3 g). Fish stocked in 100-L plastic aquaria (26.0 ± 1.0ºC) were fed to near satiety, twice a day, seven days a week, during 75 days with vitamin A-free, semi-purified diets supplemented with 0; 600; 1,200; 1,800; 2,400; 3,000; 3,600; 4,200; 4,800 and 5,400 International Units (IU) of retinyl palmitate (30% vitamin A) per kg of diet in a completely randomized experimental design, factorial arrangement 2c10 (n = 4). Deficiency signs of vitamin A were observed...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Oreochromis niloticus; Retinol; Nutrition.
Ano: 2009
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-90162009000600005

Influence of vitamin E supplemented diet on charque quality and lipid stabilization
Provedor de dados: 52
Autores: Facco,Elizete Maria Pesamosca; Lage,Moacir Evandro; Godoy,Helena Teixeira.
The present work evaluated and compared the lipid oxidation of charque, taken from, the semi-tendinosus muscle of animals from the Nelore breed (Bos taurus indicus), supplemented with α-tocopherol. Charque was produced submitting the samples to salt moisture, salt drying and exposition to the sun for dehydration until water activity values (Aw) reached 0.75. The statistical analysis of the results showed that there were no significant differences in the values of cholesterol, total lipids, fatty acids and substances relative to tiobarbituric acid (TBARS) and tocopherol as the samples were controlled and supplemented, respectively. Despite this, the values of TBARS and cholesterol were lower in the samples with the supplement of α-tocopherol. The...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Charque; Lipid oxidation; Tocopherol; Vitamin; Supplementation.
Ano: 2009
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132009000300025

Perfil de ácidos graxos e teor de colesterol de mortadela elaborada com óleos vegetais
Provedor de dados: 65
Autores: Yunes,João Felipe Ferraz; Terra,Nelcindo Nascimento; Cavalheiro,Carlos Pasqualin; Fries,Leadir Lucy Martins; Godoy,Helena Teixeira; Ballus,Cristiano Augusto.
Os objetivos deste trabalho foram avaliar o perfil de ácidos graxos e o teor de colesterol em mortadelas elaboradas com diferentes óleos vegetais. Nove tratamentos de mortadela foram elaborados com quatro diferentes óleos vegetais (canola, linhaça, oliva e soja), em dois níveis de substituição (50% e 100%). Os ácidos graxos e o teor de colesterol foram separados e identificados por cromatografia gasosa. Houve predominância dos ácidos graxos oleico, linoleico e palmítico. O teor de ácidos graxos saturados foi menor nos produtos que continham óleos vegetais. A relação PUFA/SFA foi menor no tratamento controle, enquanto que o maior valor foi observado no tratamento com 100% de óleo de linhaça. Os teores de colesterol encontrados foram semelhantes entre todos...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Mortadela; Ácidos graxos; Colesterol; Óleos vegetais.
Ano: 2013
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782013000500028