Consulta: creatorFacets:"Trindade,Marco Antônio"
Registros recuperados: 3
Data/hora: 06/06/2024 00:59:07

Quality of sausage elaborated using minced Nile Tilapia submmitted to cold storage
Provedor de dados: 63
Autores: Oliveira Filho,Paulo Roberto Campagnoli de; Fávaro-Trindade,Carmen Sílvia; Trindade,Marco Antônio; Balieiro,Júlio Cesar de Carvalho; Viegas,Elisabete Maria Macedo.
Filleting yield of Nile tilapia Oreochromis niloticus (L.) is low (30%) and generates large amount of wastes that may turn into environmental and economic problem. However, these wastes can be used for the extraction of minced fish (MF) which can be used in the preparation of sausages. The objective of this study was to assess the quality of sausages prepared with 0, 20, 40, 60, 80 and 100% of MF from Nile tilapia filleting waste during storage at 0±0.3ºC. Alterations in the instrumental color (L*, a* and b*), lipid oxidation (TBARS), total volatile nitrogenous bases (TVB-N), pH, microbiological condition (pathogenic bacteria and aerobic psychrotrophic bacteria), and sensory attributes (color, odor, flavor, texture and overall acceptability) were evaluated...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Fish sausage; Lipid oxidation; Filleting waste; Shelf-life; Sensory acceptability.
Ano: 2010
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-90162010000200009

Elaboration of sausage using minced fish of Nile tilapia filleting waste
Provedor de dados: 52
Autores: Oliveira Filho,Paulo Roberto Campagnoli de; Maria Netto,Flavia; Ramos,Kazumi Kawazaki; Trindade,Marco Antônio; Viegas,Elisabete Maria Macedo.
The objective of this study was to evaluate the inclusion of minced fish (MF) (0, 20, 40, 60, 80 and 100%), obtained from Nile tilapia filleting waste, in sausage and determine their physicochemical, nutritional and sensory properties. The sausages showed a decrease in protein and increase in fat content with increasing inclusion of MF. The nutritional quality of the products was high, with digestibility over 85%. The parameters of texture instrumental and yellow color (b*) decreased with the increasing inclusion of MF. The sensory evaluation of the color showed that the maximum level of inclusion of MF was not well accepted by the panelists. The sausage with the best acceptance for the flavor attribute was those with 60% of MF. The results showed good...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Oreochromis niloticus; Sausage; Nutritional quality; Minced fish; Sensory acceptance; Texture.
Ano: 2010
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132010000600015

Sensitivity to halothane and its relationship to the development of PSE (Pale, Soft, Exudative) meat in female lineage broilers
Provedor de dados: 52
Autores: Marchi,Denis Fabrício; Trindade,Marco Antônio; Oba,Alexandre; Soares,Adriana Lourenço; Ida,Elza Iouko; Ferraz,José Bento Sterman; Michelan Filho,Tércio; Ziober,Iris Lamberti; Shimokomaki,Massami.
This work aimed to evaluate female lineage broilers for halothane sensitivity and for their susceptibility to the subsequent development of PSE meat. The halothane test was carried out in an anesthetic chamber with 3.0% halothane. The unconscious birds were examined for leg muscle rigidity. If one or both legs became extended and rigid, the birds were classified as halothane sensitive (HAL+), while unresponsive birds were classified as halothane negative (HAL-). The results showed that of 298 birds aged 42 days old, 95.6% were HAL- and 4.4% were HAL+. A sample of pectoralis major muscle was collected from HAL- (n=105) and HAL+ (n=13) birds. The pH and breast fillet color were determined at 4ºC, 24 hours post-mortem. Interestingly, only 2.5% of HAL+ birds...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Environmental factors; Pectoralis major; Meat color abnormality.
Ano: 2009
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132009000700028