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	Provedor de dados Ciênc. Tecnol. Aliment. (2) Autor BAMPI,Marlene (2) LAURINDO,João Borges (2) SCHMIDT,Franciny Campos (2) SERENO,Alberto Mariano (1) Palavra-chave Charque (1) DSC (1) Denaturation temperature (1) Jerked beef (1) Meat (1) Microwave vacuum drying (1) Protein (1) Sodium replacement (1) Mais... Tipo do documento Info:eu-repo/semantics/article (2) Ano 2019 (1) 2016 (1) País Brazil (2) Idioma Inglês (2)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 2 Primeira ... 1 ... Última A fast drying method for the production of salted-and-dried meat Ciênc. Tecnol. Aliment. BAMPI,Marlene; SCHMIDT,Franciny Campos; LAURINDO,João Borges. Abstract The objective of this work was to investigate the application of microwave vacuum drying (MWVD) as a fast drying method to produce salted-and-dried beef cuts. Moreover, aiming to reduce the sodium content in the meat product, the partial replacement of NaCl by KCl during the salting stage was also investigated. To this end, beef cuts were salted by immersion in one of three saline solutions before drying: Solution A- 100% NaCl; Solution B- 75% NaCl and 25% KCl; and (iii) Solution C- 50% NaCl and 50% KCl. The proposed MWVD method was compared with convective drying (CD) and vacuum drying (VD) in terms of drying kinetics as well as physicochemical and mechanical properties of obtained samples. The average drying times for the samples to reach water... Tipo: Info:eu-repo/semantics/article Palavras-chave: Microwave vacuum drying; Sodium replacement; Charque; Jerked beef. Ano: 2019 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000600526 Evaluation of different software tools for deconvolving differential scanning calorimetry thermograms of salted beef Ciênc. Tecnol. Aliment. BAMPI,Marlene; SERENO,Alberto Mariano; SCHMIDT,Franciny Campos; LAURINDO,João Borges. Abstract The objective of this research was to evaluate the ability and efficiency of different software tools for the deconvolution of DSC thermograms of protein denaturation in salted beef. The salted samples were obtained by immersing beef pieces in NaCl solutions with concentrations of 20, 50, 100 and 330 g NaCl L-1 of water for 48 hours at 10 °C. The raw beef were used as control samples. Three software tools were considered: (i) Pyris7, (ii) OriginPro v.8, and (iii) Solver tool from MS-Excel. These computer programs were used for estimating the thermal denaturation temperature of myosin, sarcoplasmic proteins, and actin, as well as the value of denaturation enthalpy of these proteins. Based on the results obtained, we concluded that the model... Tipo: Info:eu-repo/semantics/article Palavras-chave: Meat; Protein; Denaturation temperature; DSC. Ano: 2016 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612016000400694 Registros recuperados: 2 Primeira ... 1 ... Última

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