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| SAVIO,Juliana; PAROUL,Natalia; BACKES,Geciane Toniazzo; VALDUGA,Eunice; OLIVEIRA,Débora de; BARBOSA,Juliana; CANSIAN,Rogério Luis. |
| Abstract The sensory, physical-chemical and microbiological characteristics of boneless chicken thighs and drumsticks stored at different temperatures were evaluated. Samples stored at −6 and −12 °C, in natura and cooked, presented changes in sensory characteristics from the sixth and fifth month of storage, respectively. In natura samples kept at −18 °C presented sensory modification from the eighth month, and cooked samples did not show alterations during 12 months of storage. For lipid oxidation, differences were observed between −6 and −12 °C by the third month and between −12 and −18 °C after 12 months of storage. Related to protein oxidation, samples stored at −18 °C did not differ from the standard (0 days), showing values of 6.03 nmol carbonyl/mg... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Chicken; Freezing; Stability; Storage. |
| Ano: 2019 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000500041 |
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| LORENZETTI,Elidiane; PUTON,Bruna Maria Saorin; STEFFENS,Juliana; JUNGES,Alexander; PAROUL,Natalia; BACKES,Geciane Toniazzo; VALDUGA,Eunice; CANSIAN,Rogério Luis. |
| Abstract Cooling of carcasses using water immersion is the most used process in the poultry industry. In this stage, besides the reduction of temperature, water absorption in the carcasses occurs and, consequently, in the chicken cuts, which are monitored by the companies and supervised by the Ministry of Agriculture, Livestock, and Supply of Brazil, which establishes water absorption limits. The objective of this work was to evaluate the process capacity analysis tool to analyze the water absorption capacity by chicken carcasses during precooling, based on the absorption indexes obtained on an industrial scale, by the analysis of 720 carcasses. After structural alterations, aiming at greater bubble control and shorter residence time of the chicken... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Process potential index; Process performance index; Chicken carcasses; Water absorption; Chiller. |
| Ano: 2019 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000400850 |
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| SCHMIDT,Michele Mantelli; FONTOURA,Andrine Menna da; VIDAL,Alessandra Roseline; DORNELLES,Rosa Cristina Prestes; KUBOTA,Ernesto Hashime; MELLO,Renius de Oliveira; CANSIAN,Rogério Luis; DEMIATE,Ivo Mottin; OLIVEIRA,Cristina Soltovski de. |
| Abstract Obtaining collagen and hydrolysates from mechanically separated chicken meat residue is an excellent way to add value to this waste. The aims of this study were to obtain collagen hydrolysates from chicken MSM residue using Alcalase® and Flavourzyme® enzymes, as well characterizing the functional, structural and thermal stability properties. The highest degree of hydrolysis was obtained using Alcalase®, 36.11%, while using Flavourzyme® resulted in 12.02%. The DSC analysis of the collagen indicated a denaturation temperature of 46.47 °C. The FTIR spectra of the crude collagen showed absorption peaks that were characteristic of amide bands A, B, I, II and III. In the spectra of the hydrolysed the area of the amide bands was reduced, and some peaks... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Alcalase®; Electrophoresis; Flavourzyme®; FTIR; Functional properties. |
| Ano: 2020 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020005006203 |
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| CUPPINI,Mônica; ZENI,Jamile; BARBOSA,Juliana; FRANCESCHI,Elton; TONIAZZO,Geciane; CANSIAN,Rogério Luis. |
| Abstract Considering the microbial safety of consumption of raw foods (Asian food), this study aimed to explore the inactivation S. aureus in raw salmon by supercritical CO2 treatment (SC-CO2). For this purpose, experimental design methodology was employed as a tool to evaluate the effects of pressure (120-220 bar), the depressurization rate (10 to 100 bar.min–1) and the salmon:CO2 mass relation (1:0.2 to 1:1.0). It was observed that the pressure and the depressurization rate was statistically significant, i.e. the higher the system pressure and depressurization rate, the greater the microbial inactivation. The salmon: CO2 mass relation did not influence the S. aureus inactivation in raw salmon. There was a total reduction in S. aureus with 225 bar, a... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Staphylococcus aureus; Supercritical carbon dioxide; Microbial inactivation. |
| Ano: 2016 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612016000500008 |
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| VIDAL,Alessandra Roseline; CANSIAN,Rogério Luis; MELLO,Renius de Oliveira; KUBOTA,Ernesto Hashime; DEMIATE,Ivo Mottin; ZIELINSKI,Acácio Antonio Ferreira; DORNELLES,Rosa Cristina Prestes. |
| Abstract The ultrasound effect on functional and structural properties of hydrolysates of different bovine collagens (fibers, gelatines and hydrolysates) was evaluated. The enzymatically hydrolyzed samples (enzyme Alcalase®) with previous or simultaneous ultrasound treatment presented higher number of bands with shorter wavelengths (mid-FTIR). The ultrasound provided the samples with a higher hydrolysis degree and favored the antimicrobial activity, evidencing the advantages of its use in the process. Results revealed that higher hydrolysis degree does not always result in higher antioxidant activity. The use of ultrasound in the hydrolysis of these samples was seen to be effective, providing them with higher functionality and structural disruption. |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Protein hydrolysis; Antioxidant activity; Antimicrobial activity; Infrared spectroscopy; Ultrasound. |
| Ano: 2020 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020000200346 |
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