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Registros recuperados: 100 | |
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Bueno,F.R.; Silva,C.A.; Oba,A.; Almeida,M.; Medeiros,L.G.; Pitarello,A.S.; Shinyashike,A.T.. |
ABSTRACT A total of 640 one-day-old Cobb broiler chicks, half male and half female, were reared up to 49 days of age. A completely randomized 2 × 4 factorial design was used. Experimental treatments consisted of four levels of organic zinc supplementation and one control (inorganic zinc supplementation) and two levels of sex (female and male), with four replicates of 16 birds per experimental plot. Animal performance, carcass and cut yields, and meat quality were evaluated. Feed intake increased with zinc supplementation. Broilers that received the lowest level of organic zinc showed better feed conversion than those fed an equivalent level of inorganic zinc. Increased levels of organic zinc reduced the abdominal fat content in females but impaired the... |
Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Birds; Color; Lipid oxidation; Oligoelement; Organic minerals; Meat pH. |
Ano: 2020 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0102-09352020000100224 |
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Cruz,F.L.; Silva,A.A.; Machado,I.F.M.; Vieira,L.C.; Esteves,C.; Fassani,E.J.; Faria,P.B.. |
ABSTRACT The purpose was to evaluate the effects of gender and of different genotypes of chickens on the physicochemical parameters and centesimal composition, related to the quality of meat. The design was completely randomized arranged in 5x2 factorial scheme, five genotypes (Índio Gigante - IG; New Hampshire - NHS; Gigante Negra de Jersey - GNJ; poultry from the crossing between the IG and NHS breeds - IG x NHS; and between the IG and GNJ breeds - IG x GNJ) and two genders, with five repetitions and each one represented by three poultry, totaling 150 animals, slaughtered at 105 days. The parameters evaluated on the breast and thigh were: centesimal composition (moisture, ether extract - EE, protein and ash), ultimate pH, color (L*- luminosity, a*-... |
Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Shear force; Índio gigante; Luminosity; Protein; Color. |
Ano: 2018 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0102-09352018000100254 |
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Cacere,R.A.S.; Morais,M.G.; Alves,F.V.; Feijó,G.L.D.; Ítavo,C.C.B.F.; L.C.V.Ítavo,; Oliveira,L.B.; Ribeiro,C.B.. |
The aim of this study was to evaluate the effect of increasing levels of concentrate on the quantitative and qualitative carcass characteristics of feedlot ewes. Twenty-four crossbred ewes were randomly distributed in four treatments: (1) diet with 20%; (2) 40%; (3) 60%; and (4) 80% of concentrate. Animals were slaughtered when those receiving the diet with 80% of concentrate reached adult weight, at around 50kg LW. The data were analyzed by means of variance and regression analyses and correlations. The levels of concentrate increased live weight at slaughter linearly. Height at the withers and rump presented medium to high correlation (0.86). The correlation of loin eye area measured on the carcass and by ultrasound examination was 0.81, whereas for back... |
Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Carcass yield; Color; Meat quality. |
Ano: 2014 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0102-09352014000501601 |
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Hegedüs,Attila; Pfeiffer,Péter; Papp,Nóra; Abrankó,László; Blázovics,Anna; Pedryc,Andrzej; Stefanovits-Bányai,Éva. |
Two apricot genotypes, 'Gonci magyarkajszi' and 'Preventa' were assayed at three ripening stages for flesh color indices (L*, a*, b*, C* and Hº), contents of total phenolics and vitamin C, and both water- and lipid-soluble antioxidant capacities (ferric reducing antioxidant power; 2,2'-diphenyl-1-picrylhydrazyl scavenging activity; total radical scavenging activity; and Photochem lipid-soluble antioxidant capacity) to compare their dynamics in the accumulation of antioxidant compounds and capacities through ripening. The increase in a*, b* and C* and decrease in Hº during ripening represented a color shift from green to yellow and orange due to carotenoid accumulation. Parallel to carotenoid accumulation, contents of total phenolics and vitamin C and... |
Tipo: Journal article |
Palavras-chave: Antioxidant capacity; Apricot; Color; Ripening; Total polyphenolic content; Vitamin C. |
Ano: 2011 |
URL: http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0716-97602011000400004 |
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Barbosa,Claudia Freitas; Carvalho,Rafael Humberto de; Rossa,Alessandro; Soares,Adriana Lourenço; Coró,Fábio Augusto Garcia; Shimokomaki,Massami; Ida,Elza Iouko. |
The objective of this work was to study the effect of blue light diffuser on the broiler stress control by measuring the occurrence of PSE meat just before slaughtering. Birds were divided into the following two groups before slaughter at the point of being hung on shackles: broiler group under low intensity blue light ambience (475, 17-20 lx) and control group under white light (550-650nm, 321-332 lx). Birds' stressful conditions were measured by the occurrence of PSE meat. Breast fillets were classified as PSE meat based on pH (<5.8) and lightness (L*> 53.0). The fillet samples in the control group had the following characteristics: pHu=5.77, L* = 54.26 and b*= 6.27. The fillet samples from birds under blue light ambience had the following... |
Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Color; Preslaughter handlings; PSE meat. |
Ano: 2013 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132013000500013 |
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Zaions,Ivanor; Picolo,Ana Paula; Gonçalves,Itamar Luís; Borges,Ana Claudia Piovezan; Valduga,Alice Teresa. |
In Brazil, yerba mate is consumed after processing; however, in Chile and Uruguay, the consumers prefer the cured product, which acquires a yellow color. For that yerba-mate is stored for a period of six months to one year, which increases the cost of the final product for the overseas market. This study evaluated the effect of humidity and temperature in maturation chamber on the time required for the product to get this characteristic. The changes in the color, pH, moisture and water activity were evaluated during the time of storage in different conditions of temperature and humidity. Yerba-mate subjected to higher temperature and humidity showed nearest color of the product submitted to natural storage. The loss of green color was related to the... |
Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Yerba-mate; Early maturation; Color. |
Ano: 2014 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132014000500663 |
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Vargas,Flávia Carolina; Arantes-Pereira,Lucas; Costa,Patrícia Argemira da; Melo,Mariza Pires de; Sobral,Paulo José do Amaral. |
ABSTRACT Because processing and storage conditions affect several beef quality attributes, the food industry uses a variety of synthetic antioxidants. However, some synthetic antioxidants have been questioned regarding its safety, and thus the interest in using natural antioxidants in food products is increasing. This paper aimed at assessing leaf aqueous extracts of Rosemary (Rosmarinus officinalis Linnaeus) and Pitanga (Eugenia uniflora Linnaeus) as antioxidants in beef cold storage. After 48h storage, patties added of Rosemary leaf extracts showed increased pH. Patties added of Pitanga extracts had the lowest a* color values. Oxymyoglobin levels were significantly higher for Negative control, than for Pitanga treatment. The 10% extract addition... |
Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Antioxidant; Myoglobin; Color; Oxidation; Lipid. |
Ano: 2016 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132016000100514 |
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Fraga,Alessandro Luís; Thomaz,Maria Cristina; Kronka,Rodolfo Nascimento; Budiño,Fábio Enrique Lemos; Huaynate,Rizal Alcides Robles; Scandolera,Antônio João; Ruiz,Urbano dos Santos; D'Angelis,Flora Helena de Freitas. |
To evaluate the effect of different levels of qualitative feed restriction (0, 5, 10, 15 and 20%) on pork quality and muscle morpho-histochemical characteristics, 60 castrated male swines were used. Ten animals were slaughtered at 89 kg BW. Other 50 pigs were fed experimental diets and slaughtered at 128 kg BW. Qualitative restriction increased pH45, and water holding capacity, and reduced the redness, yellowness and cholesterol concentrations of Longissimus lumborum. Quadratic tendency for oleic acid contents of loin and fiber cross-section area of Multifidus dorsi (P=0.08) were observed, with maximum point at 11-12% of restriction. No effect (P>0.1) on percentage of M. dorsi fibers SO, FG and FOG was found. The meat from 128-kg-BW pig showed... |
Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Color; Fatty acid profile; Muscle fiber; Nutritional value; Tenderness. |
Ano: 2009 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132009000500012 |
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Becker,Fernanda Salamoni; Eifert,Eduardo da Costa; Soares Junior,Manoel Soares; Tavares,July-Ana Souza; Carvalho,Ana Vânia. |
The transformation of broken grains into native flours modified by extrusion is an alternative to add value to these co-products from the paddy rice processing. This study aimed to analyze the process of extrusion cooking on the physical and functional characteristics of extruded flours obtained from different rice genotypes (IRGA-417, BRS-Primavera and CNA-8502). The experimental design was completely randomized (3x2 factorial) with four original replicates and analysis of variance to assess particle size, instrumental color parameters (L*, a* and b*), water absorption index (WAI), milk absorption index (MAI), oil absorption index (OAI), water solubility index (WSI) and milk solubility index (MSI) of rice flour. The extrusion process promoted changes in... |
Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Orysa sativa L; Co-products; Electron microscopy; Color; Solubility in water. |
Ano: 2014 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542014000400007 |
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Dutra,Monalisa Pereira; Cardoso,Giselle Pereira; Ramos,Eduardo Mendes; Ramos,Alcinéia de Lemos Souza; Pinheiro,Ana Carla Marques; Fontes,Paulo Rogério. |
The use of liquid whey to replace water (at 0, 25, 50, 75 or 100%) in a restructured cooked ham formulation was studied and several technological and sensory quality properties were determined. The test results showed no statistically significant differences (P < 0.05) in weight loss attributes (cooking yield, storage loss, reheating loss and refreezing loss) and instrumental texture (TPA test) parameters. However, for CIELAB color, samples were (P > 0.05) less reddish (a* value reduction) and more grayish and yellowish (lesser C* and higher h values) with higher whey additions. A lower (P < 0.05) flavor preference among samples with 25 and 50% liquid whey substitution was observed. Also, the sensory color was different (P < 0.05) in the... |
Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Color; Texture; Weight loss; Byproduct. |
Ano: 2012 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542012000100011 |
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Öztürk,Burhan; Altuntas,Ebubekir; Yildiz,Kenan; Ozkan,Yakup; Saracoglu,Onur. |
Recently, plant growth regulators have been used for various purposes in apples. Methyl jasmonate (MeJA) has significant effects on the physiology, postharvest biology, processing, and chemical composition of apples. In the present study, the effects of MeJAMeJa treatments on the physicochemical quality and bioactive compounds (total antioxidant activity, total phenolics, and total anthocyanins) of 'Fuji' apples were investigated. The following doses of MeJa were used: 0 (control); 1; 120; 2,240; and 4,480 mg L-1. The highest geometric mean diameter, fruit mass, flesh firmness and skin thickness were obtained from the 2,240 mg L-1 MeJA treatment. Fruits harvested from control trees exhibited the highest total soluble solids content (TSSC) and pH, whereas... |
Tipo: Journal article |
Palavras-chave: Apple; Antioxidant; Color; Firmness; Methyl jasmonate; Phenolics. |
Ano: 2013 |
URL: http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0718-16202013000100018 |
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RINALDI,Maria Madalena; DIANESE,Alexei de Campos; COSTA,Ana Maria; ASSIS,Débora Figueiredo de Oliveira da Silva; OLIVEIRA,Thayrine Almeida Rodrigues de; ASSIS,Samara Figueiredo de Oliveira. |
Abstract Brazil is the world's largest producer of passion fruit, a perishable fruit with reduced post-harvest shelf life, which limits its commercialization. For sweet passion fruit, Passiflora alata, there is little information about its postharvest conservation and shelf life under different storage conditions. Thus, the objective of the present study was to determine the post-harvest conservation of P. alata fruits packed on styrofoam trays rapped with 10 μm PVC film and HDPE 30 μm thick, coated with 18% carnauba wax and without any packaging; stored under ambient conditions (25 °C and 70% relative humidity) and refrigerated (10 °C and 90% relative humidity) for 14 days. The best results were obtained with P. alata fruits packaged on styrofoam trays... |
Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Sweet passion fruit; Temperature; Packaging; Wax; Color. |
Ano: 2019 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000400889 |
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COSTA,Vitória Maria Machado da; GARCIA,Marina Costa; CALIARI,Márcio; SOARES JÚNIOR,Manoel Soares; VIEIRA,Darlene Ana de Paula; DAMIANI,Clarissa. |
Abstract The aim of this study was to determine the physical and chemical characteristics of ten processing tomatoes cultivars (H9992, H9553, U2006, N901, E8755, BA5445, F170, HMX, AP533 and CVR) produced in the city of Morrinhos, Goiás State, Brazil, in order to assess the fruit quality and contribute with more subsidies for choosing tomato cultivars for processing by industries. H9992, H9553, N901, BA5445 and HMX genotypes have smaller fruits (length, volume and mass) and higher mechanical resistance of the fruit pulp. H9992, HMX and F170 genotypes also have higher resistance of fruit peel, indicating that these materials are less susceptible to losses during mechanical harvesting and transportation to the industry. Regarding the L* and b* parameters,... |
Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Solanum lycopersicum; Morfology; Mechanical resistance; Color; Acidity. |
Ano: 2019 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000100013 |
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Granato,Daniel; Masson,Maria Lucia; Freitas,Renato João Sossela de. |
This work is aimed at evaluating the physicochemical, physical, chromatic, microbiological, and sensorial stability of a non-dairy dessert elaborated with soy, guava juice, and oligofructose for 60 days at refrigerated storage as well as to estimate its shelf life time. The titrable acidity, pH, instrumental color, water activity, ascorbic acid, and physical stability were measured. Panelists (n = 50) from the campus community used a hedonic scale to assess the acceptance, purchase intent, creaminess, flavor, taste, acidity, color, and overall appearance of the dessert during 60 days. The data showed that the parameters differed significantly (p < 0.05) from the initial time, and they could be fitted in mathematical equations with coefficient of... |
Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Shelf life; Emulsions; Color; Oligofructose; Lactase deficiency; Psidium guajava. |
Ano: 2010 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612010000300036 |
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Registros recuperados: 100 | |
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