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| ALVES,Ana Paula de Carvalho; MARQUES,Tamara Rezende; CARVALHO,Thaís Cristina Lima de; PINHEIRO,Ana Carla Marques; RAMOS,Eduardo Mendes; CORRÊA,Angelita Duarte. |
| Abstract Jabuticaba skin flour (JSF), rich in antioxidants and fibre, was used in order to develop four restructured hams in different combinations with meat: 0% control – without the addition of JSF, with the addition of 0.5% JSF, 1.0% JSF and 1.5% JSF, meeting, therefore, the growing demand for meat products with functional appeal. Physicochemical characterizations and sensory analysis were performed, evaluating the impact of information on possible health benefits and the effect on storage. Restructured hams with JSF had higher contents of phenolic compounds; greater weight loss; a darker shade; texture profile with smaller parameters of stiffness, cohesiveness, adhesiveness, flexibility and chewiness (except the restructured ham with 0.5% JSF).... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Plinia jaboticaba; Meat product; Dietary fibre; Phenolic compound; Antioxidant; Sensory analysis. |
| Ano: 2017 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612017000200232 |
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| ALBUQUERQUE,Tatiane Mendonça Nogueira Carneiro de; RAMOS,Eduardo Mendes; MACHADO,Isabella Fiche da Matta; BORGES,Paula Caixeta; BOLLETA,Ana Gabriella; MARÇAL,Joanna Oliveira; CARVALHO,Fernanda Paul de; FARIA,Peter Bitencourt. |
| Abstract This study aimed evaluate the effects of the associated supplementation of: chromium more iron (CrFe), magnesium more selenium (MgSe) and the four minerals (CrFeMgSe) on the parameters related to the pork quality. Supplementation with MgSe reduced the ether extract of the meat and changed the fatty acids profile, increasing the poly-unsaturated, n-3, n-6, the polyunsaturated: saturated rate and the activity of the enzyme Thioesterase index, besides reducing the total number of saturated fatty acids and the Atherogenicity index. It promoted a reduction in a*, b* and C* indices and increased h* of the chilled meat stored. Over the storage days under refrigeration, there was linear drop for L* and a* and an increase to C*. The associated use of... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Chromium; Fatty acid; Iron; Magnesium; Selenium. |
| Ano: 2019 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000300721 |
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