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| Costa,Claudine Garcia Chaves da; Paula,Marielle Maria de Oliveira; Massingue,Armando Abel; Torres Filho,Robledo de Almeida; Ramos,Eduardo Mendes; Carneiro,João de Deus de Souza. |
| ABSTRACT: This study aimed to investigate the extraction and characterization of protein concentrates from pig by-products (heart, liver and kidneys) using the pH-shifting technique. From the solubility profiles (pH 2 to 12), the protein extraction was performed at alkaline pH (10.0 to 11.5), obtaining two fractions: soluble (SC) and insoluble (IC). Higher protein content (71 to 77%) and extractability (214 to 459 mg/g) were observed in heart and liver concentrates; whereas, for water holding capacity (WHC) the highest values (4.20 to 4.54 g water/g protein) were for the heart (SC) and kidney (SC and IC) concentrates. All concentrates had high emulsion stability and higher WHC than commercial protein extenders (whey and soybean). The concentrates obtained... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Heart; Kidney; Liver; Protein extensor; PH-shifting. |
| Ano: 2019 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782019000600751 |
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| Cazedey,Henrique Pereira; Torres Filho,Robledo de Almeida; Fontes,Paulo Rogério; Ramos,Alcinéia de Lemos Souza; Ramos,Eduardo Mendes. |
| ABSTRACT: Pork may be classified into quality categories according to its color, texture and exudation, though no international consensus criterion has been reached yet. Thus, the aim of the present paper was to examine the relation between important meat quality traits, evaluating pork quality classification of a same data by different criteria proposed in the literature. In 60 pork loins (Longissimus thoracis muscle), initial pH (pH45min) and R-value were evaluated after 45min post mortem between the 9th and 10th ribs, and ultimate pH (pH24h), objective color and water-holding capacity were evaluated 24h post mortem in two 2.54cm thick steaks cut between the 9th and 11th ribs to be classified into PSE (pale, soft and exudative), RSE (reddish-pink, soft... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: PSE; DFD meat; Color; Exudation; PH. |
| Ano: 2016 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782016001202241 |
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