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	Provedor de dados Ciência Rural (2) Ciênc. Tecnol. Aliment. (1) Autor Bertol,Teresinha Marisa (3) Kawski,Vicky Lilge (3) Agnes,Ingrid Beatriz Lermen (2) Coldebella,Arlei (2) Fiorentini,Angela Maria (2) Santos,Maria José Honorato dos (2) Sawitzki,Maristela Cortez (2) Campos,Rogerio Manoel Lemes de (1) Costa,Camila Dalla (1) Cunha Junior,Anildo (1) Figueiredo,Elsio Antonio Pereira de (1) Lopes,Letícia dos Santos (1) Ludke,Jorge Vitor (1) Mais... Palavra-chave Vegetable extracts (2) Celery (1) Colonial type meat products (1) Curing salt (1) Grape pomace (1) Meat products (1) Natural antioxidants (1) Natural preservatives (1) Omega-3 (1) Pork quality (1) Rosemary (1) Mais... Tipo do documento Info:eu-repo/semantics/article (3) Ano 2017 (2) 2012 (1) País Brazil (3) Idioma Inglês (3)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 3 Primeira ... 1 ... Última Rosemary extract and celery-based products used as natural quality enhancers for colonial type salami with different ripening times Ciênc. Tecnol. Aliment. Bertol,Teresinha Marisa; Fiorentini,Angela Maria; Santos,Maria José Honorato dos; Sawitzki,Maristela Cortez; Kawski,Vicky Lilge; Agnes,Ingrid Beatriz Lermen; Costa,Camila Dalla; Coldebella,Arlei; Lopes,Letícia dos Santos. This study aimed to evaluate the use of rosemary (Rosmarinus officinalis) extract (RE), celery (Apium graveolis), and low levels of NO3 and NO2 as natural agents to enhance the quality of colonial salami. Salami was produced according to three treatments: (A) Control: 0.1% curing salt; (B) Rosemary: 0.05% curing salt + 0.5% RE (rosemary extract); and (C) Rosemary+celery: 0.14% Veg 503 + 0.27% Veg 504 (sea salt plus celery) + 0.5% of RE (rosemary extract). There was no effect (P &gt; 0.05) of the treatments on water activity, Na content, and residual NO3 and NO2. Fatty acids C18:2 and C20:4 were reduced (P < 0.05) during the ripening period in the Control treatment indicating possible oxidation. The use of celery resulted in lower pH values (P <... Tipo: Info:eu-repo/semantics/article Palavras-chave: Natural preservatives; Colonial type meat products; Vegetable extracts. Ano: 2012 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612012000400022 Inclusion of grape pomace in the diet of pigs on pork quality and oxidative stability of omega-3 enriched fat Ciência Rural Bertol,Teresinha Marisa; Ludke,Jorge Vitor; Campos,Rogerio Manoel Lemes de; Kawski,Vicky Lilge; Cunha Junior,Anildo; Figueiredo,Elsio Antonio Pereira de. ABSTRACT: The objective of this study was to assess the effects of including grape pomace in the diet of pigs on pork quality and oxidative stability of body fat enriched with omega-3 fatty acids. Four treatments were compared: T1) Control diet based on corn and soybean meal; T2) Diet with inclusion of 3% of a canola (50%) and flaxseed (50%) oil blend; T3) Diet with inclusion of 3% of the oil blend and sequential levels of 3 and 5% of grape pomace; T4) Diet with inclusion of 3% of the oil blend and sequential levels of 6 and 10% of grape pomace. Inclusion of grape pomace in the diet led to an increase (P<0.10) of a* value and color saturation index of meat. The omega-3 and polyunsaturated fatty acids (PUFA) content of backfat were increased (P>0.10)... Tipo: Info:eu-repo/semantics/article Palavras-chave: Grape pomace; Natural antioxidants; Omega-3; Pork quality. Ano: 2017 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782017000400652 Sensory and physicochemical characteristics of salamis added with vegetable-based curing ingredients Ciência Rural Kawski,Vicky Lilge; Bertol,Teresinha Marisa; Santos,Maria José Honorato dos; Sawitzki,Maristela Cortez; Fiorentini,Angela Maria; Coldebella,Arlei; Agnes,Ingrid Beatriz Lermen. ABSTRACT: The aim of this study was to evaluate the sensory and physicochemical quality of colonial salamis added with vegetable-based curing ingredients as potential enhancers of quality products. Salamis were produced according to three treatments: (A) Control: 0.1% curing salt; (B) rosemary: 0.05% curing salt + 0.5% rosemary extract (RE); and (C) RE+celery: 0.14% Veg 503 + 0.27% Veg 504 (sea salt plus celery, nitrate and nitrite supplies, respectively) + 0.5% of RE. No significant differences were observed (P>0.05) among the three treatments for dry matter (DM), crude protein (CP), ash, ether extract (EE) and gross energy (GE). Sensory analysis was performed by applying the preference test and multiple comparison between the three treatments.... Tipo: Info:eu-repo/semantics/article Palavras-chave: Celery; Curing salt; Meat products; Rosemary; Vegetable extracts. Ano: 2017 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782017000800781 Registros recuperados: 3 Primeira ... 1 ... Última

Empresa Brasileira de Pesquisa Agropecuária - Embrapa Todos os direitos reservados, conforme Lei n° 9.610 Política de Privacidade Área restrita		Embrapa Parque Estação Biológica - PqEB s/n° Brasília, DF - Brasil - CEP 70770-901 Fone: (61) 3448-4433 - Fax: (61) 3448-4890 / 3448-4891 SAC: https://www.embrapa.br/fale-conosco