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	Provedor de dados 116 (2) Autor BARRETTO,Andrea Carla da Silva (2) BARRETTO,Tiago Luis (2) BIS,Camila Vespúcio (1) HENCK,Jenifer Mayara Monari (1) MATHIAS,Jéssica Carolina (1) OLIVEIRA,Luana Sanches (1) POLACHINI,Tiago Carregari (1) TELIS-ROMERO,Javier (1) Mais... Palavra-chave Cooking loss (1) Equilibrium moisture content (1) Fat (1) Mathematical modelling (1) Post-defrosting loss (1) Potassium chloride (1) Protein (1) Sensory analysis (1) Water activity (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 Physicochemical characteristics and sensory acceptability of ready-to-eat sliced frozen roast beef with partial reduction of sodium chloride 116 BIS,Camila Vespúcio; BARRETTO,Tiago Luis; HENCK,Jenifer Mayara Monari; MATHIAS,Jéssica Carolina; OLIVEIRA,Luana Sanches; BARRETTO,Andrea Carla da Silva. Abstract Sodium chloride in meat products provides microbiological stability and desirable technological and sensory effects. Therefore, the reduction of this ingredient is a challenge for the meat industry. The objective of this study was to evaluate the physicochemical and sensory characteristics of ready-to-eat sliced frozen roast beef with partial replacement of sodium chloride by a commercial additive mostly composed of potassium chloride. The analyses performed were chemical composition, cooking yield and post defrosting loss, microbiological evaluation and sensory analysis. There was higher moisture content (p < 0.05) in the control treatment (without the presence of the replacement additive) and all treatments were not different (p ≥ 0.05) in... Tipo: Info:eu-repo/semantics/article Palavras-chave: Cooking loss; Potassium chloride; Post-defrosting loss; Sensory analysis. Ano: 2016 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612016000200286 Water sorption isotherms of cooked hams as affected by temperature and chemical composition 116 BARRETTO,Tiago Luis; POLACHINI,Tiago Carregari; BARRETTO,Andrea Carla da Silva; TELIS-ROMERO,Javier. Abstract This study was focused on the determination of the chemical composition and experimentally obtaining the sorption isotherms for four samples of commercial cooked ham subjected to simulated commercial storage conditions. The isotherms were determined using the gravimetric method. The mathematical models of Guggenhein, Anderson and de Boer; Brunauer, Emmett and Teller; Halsey; Henderson; and Peleg were fitted to the experimental data. The Guggenhein, Anderson and de Boer model was chosen to best describe the isotherms as it had a very good fit. The increase in temperature reduced the equilibrium moisture content of the product. Increased relative humidity resulted in an increase in equilibrium moisture content of the product regardless of storage... Tipo: Info:eu-repo/semantics/article Palavras-chave: Mathematical modelling; Equilibrium moisture content; Water activity; Protein; Fat. Ano: 2019 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000300677 Registros recuperados: 2 Primeira ... 1 ... Última

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