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	Provedor de dados Ciênc. Tecnol. Aliment. (2) Autor BARRETTO,Andrea Carla da Silva (2) HENCK,Jenifer Mayara Monari (2) BARRETTO,Tiago Luis (1) BIS,Camila Vespúcio (1) BIS-SOUZA,Camila Vespúcio (1) MATHIAS,Jéssica Carolina (1) OLIVEIRA,Luana Sanches (1) Mais... Palavra-chave Acceptability (1) Cooking loss (1) Dietary fiber (1) Fat substitute (1) Inulin (1) Post-defrosting loss (1) Potassium chloride (1) Sensory analysis (1) TPA (1) Mais... Tipo do documento Info:eu-repo/semantics/article (2) Ano 2018 (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 Ciênc. Tecnol. Aliment. 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 Performance of low-fat beef burger with added soluble and insoluble dietary fibers Ciênc. Tecnol. Aliment. BIS-SOUZA,Camila Vespúcio; HENCK,Jenifer Mayara Monari; BARRETTO,Andrea Carla da Silva. Abstract Inulin, fructooligosaccharide, oat fiber and wheat fiber were added at 3 and 6% level in low-fat beef burger and their performances were evaluated. The low-fat beef burgers were submitted to cooking losses, objective color, texture profile, TBARS value, pH, microbiological and sensory evaluations. FR3, FR6, IN3 e IN6 showed no difference from the control to yield. Hardness values increased in OF6, WF3 and WF6 and it was similar to control. WF6 was the lowest score for the overall acceptance. Higher yield and hardness were found with the addition of insoluble fibers at 6% level. The TBARS values were not influenced by the addition of dietary fibers in low-fat beef burger. Inulin at 6% (IN6) level showed the highest score for all the sensory... Tipo: Info:eu-repo/semantics/article Palavras-chave: Dietary fiber; Acceptability; Fat substitute; TPA; Inulin. Ano: 2018 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018000300522 Registros recuperados: 2 Primeira ... 1 ... Última

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