|
|
|
| Registros recuperados: 35 | |
|
|
| Al-Hijazeen,M. |
| ABSTRACT The effects of the addition of Origanum syriacum L. essential oil (OE) on the lipid and protein oxidation, and sensory attributes of cooked chicken meat were compared with those of synthetic commercial meat preservatives. Ground deboned and skinless chicken breast and thigh meat were distributed according to six treatments: (T1) control (no addition of meat preservative); or the addition of (T2) 100 ppm OE; (T3) 150 ppm OE; (T4) 300 ppm L-ascorbic acid (E-300); (T5) 5 and 14 ppm butylated hydroxyanisoleadded to breast and thigh meat, respectively, (BHA/E-320); and (T6) 150 ppm sodium nitrite (E-250). Meat samples were cooked and analyzed for lipid oxidation (TBARS levels) and protein oxidation (carbonyl levels) on days 0, 4, and 7 days of storage.... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Chicken meat; Lipid oxidation; Oregano essential oil; Sensory attributes. |
| Ano: 2019 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-635X2019000100314 |
| |
|
|
| Arguelo,NN; Garcia,ERM; Ferreira de Lara,JA; Ferraz,ALJ. |
| ABSTRACT The objective of this study was to evaluate the effects of different types of thermal processing on the physiochemical characteristics and lipid oxidation of chicken inner fillets. The study was divided into three assays. In the first assay, 50 chicken inner fillets were divided into five treatments, totaling 10 samples per treatment. Treatments consisted in cooking in water bath, electric oven, microwave oven, deep frying, or grilling. The analyzed variables were: cooking weight loss (CWL) and lipid oxidation determined by thiobarbituric acid reactive substances (TBARS). In the second assay, 50 chicken inner fillets were divided into five treatments, totaling 10 samples per treatment. Each treatment consisted of the same cooking methods applied... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Cooking; Freezing; Myofibrillar fragmentation index; Lipid oxidation; Reheating. |
| Ano: 2016 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-635X2016000300443 |
| |
|
|
| Batista,NR; Garcia,ERM; Oliveira,CAL; Arguelo,NN; Souza,KMR. |
| ABSTRACT Two experiments were carried out to evaluate the effects of rosemary oil (RO) and trace mineral sources (MS) on the internal quality and lipid stability of brown layer eggs. The treatments consisted of diets supplemented with two trace mineral sources (inorganic or organic) and three levels (0, 100, or 200 mg kg-1) of rosemary oil (RO), and three egg storage times. Eggs were stored at a controlled temperature (CT; 25.0ºC) in Experiment I and under refrigeration (RT; 5.0ºC) in Experiment II. The following parameters were analyzed on days 0 (fresh), 15 and 30 of storage: malonaldehyde level (MDA), egg weight (EW), Haugh unit (HU), yolk index (YI), albumen and yolk pH, raw yolk color (RYC), and egg weight loss. Data were analyzed according to... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Chelated trace minerals; Lipid oxidation; Malonaldehyde; Rosmarinus officinalis; Storage. |
| Ano: 2017 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-635X2017000400663 |
| |
|
| |
|
|
| Bruno,Daniel Gonçalves; Martins,Simone Maria Massami Kitamura; Parazzi,Larissa José; Afonso,Esther Ramalho; Del Santo,Tácia Antunes; Teixeira,Sergio de Mello Novita; Moreno,Andrea Micke; Moretti,Aníbal de Sant'Anna. |
| The effects of phytogenic feed additives on piglet performance and fecal score (FDD), as well as on lipid oxidation of pork meat were evaluated. One hundred and twenty crossbred weaned piglets were randomly assigned to six treatments according to a 2 × 3 factorial design with five replicates per treatment. Factors were: challenge with Salmonella Typhimurium at 35 days of age or no challenge, and three different additives (control (CTR), basal diet; phytogenic feed additives (PHY), basal diet plus 2000 ppm of phytogenic feed additives - Rosmarinus officinalis, Mentha piperita, Lippia sidoides and Porophyllum ruderale; and antimicrobial agent (ATB), basal diet plus 100 ppm of tylosin, 2000 ppm of zinc and colistin sulfate, 30 ppm in the pre-starter basal... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Diarrhea; Growth promoter; Lipid oxidation; Performance; Phytogenic compounds; Swine. |
| Ano: 2013 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-35982013000200009 |
| |
|
|
| Bueno,F.R.; Silva,C.A.; Oba,A.; Almeida,M.; Medeiros,L.G.; Pitarello,A.S.; Shinyashike,A.T.. |
| ABSTRACT A total of 640 one-day-old Cobb broiler chicks, half male and half female, were reared up to 49 days of age. A completely randomized 2 × 4 factorial design was used. Experimental treatments consisted of four levels of organic zinc supplementation and one control (inorganic zinc supplementation) and two levels of sex (female and male), with four replicates of 16 birds per experimental plot. Animal performance, carcass and cut yields, and meat quality were evaluated. Feed intake increased with zinc supplementation. Broilers that received the lowest level of organic zinc showed better feed conversion than those fed an equivalent level of inorganic zinc. Increased levels of organic zinc reduced the abdominal fat content in females but impaired the... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Birds; Color; Lipid oxidation; Oligoelement; Organic minerals; Meat pH. |
| Ano: 2020 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0102-09352020000100224 |
| |
|
|
| Cortez Netto,João de Paula; Oliveira Filho,Paulo Roberto Campagnoli de; Lapa-Guimarães,Judite; Viegas,Elisabete Maria Macedo. |
| ABSTRACT Minced fish can be used in the preparation of fish products, despite being very susceptible to lipid oxidation and microbial growth. Fish snacks are widely appreciated in Asian countries, but still little studied in Brazil. Thus, the aim of this study was to produce snacks containing 20, 30, and 40% minced fish of Nile tilapia filleting waste and evaluate their stability at time zero and throughout 15, 30, and 45 days of storage at room temperature (25 ºC) by physicochemical, microbiological, and sensory characterization. The inclusion of minced fish decreased (P <0.05) the volatile nitrogenous base levels (0.71 to 0.56 mg N.100g-1) and increased pH (5.45 to 5.90) of the snacks. An increase (P <0.05) in lipid oxidation (1.10 to 2.03 mg.... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Shelf life; Fish snack; Preservation; Lipid oxidation. |
| Ano: 2020 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1806-66902020000100405 |
| |
|
|
| Costa,Dorival Pereira Borges da; Roça,Roberto de Oliveira; Costa,Quézia Pereira Borges da; Lanna,Dante Pazzanese Duarte; Lima,Erico da Silva; Barros,Wander Miguel de. |
| The objective of this study was to evaluate the effect of addition of different levels of cottonseed (0, 14.35, 27.51 and 34.09 kg/100 kg) in the diet of Nellore steers on the meat characteristics. Thirty-six steers (average initial body weight of 333.50 and average age of 20 months) were kept in feedlot stalls for 94 days, each stall with three animals. The experiment was a completely randomized design with four treatments and nine replications. The values of protein, fixed mineral residue, shear force, lipid oxidation, meat color and fat color were similar among the treatments. The increase of the cottonseed levels in the diet reduced the amount of intramuscular fat and increased the moisture content in the meat linearly. Meat aroma and flavor were... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Aroma; Color; Conjugated linoleic acid; Flavor; Lipid oxidation; Shear force. |
| Ano: 2013 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-35982013000300006 |
| |
|
|
| Daniel,Ana Paula; Ferreira,Lauren Fresinghelli; Klein,Bruna; Ruviaro,Amanda Roggia; Quatrin,Andréia; Parodi,Thaylise Vey; Zeppenfeld,Carla Cristina; Heinzmann,Berta Maria; Baldisserotto,Bernardo; Emanuelli,Tatiana. |
| ABSTRACT: This research aimed to evaluate whether the essential oil of Aloysia triphylla (EOAT) used in vivo as a sedative in the water for transporting fish could increase the oxidative stability of silver catfish (Rhamdia quelen) fillets during frozen storage. The chemical composition of EOAT and of fillets from fish exposed to EOAT (0, 30 or 40µL L-1) were assessed. The pH and lipid oxidation parameters (conjugated dienes, CD; thiobarbituric acid-reactive-substances, TBARS) were evaluated in the fillets throughout the storage period (-18±2oC/17 months). The main compounds found in EOAT were α- and β-citral. Treatment with EOAT did not modify the proximate composition of the fillets, but 40µL L-1 EOAT reduced pH levels when compared to the control... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Lipid oxidation; Transport; Fish; TBARS; Natural anesthetic. |
| Ano: 2016 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782016000300560 |
| |
|
|
| Eymard, Sylvie. |
| Critical steps of the process of horse mackerel surimi manufacturing were identified. This led to propose technical and chemical solutions in order to limit development of lipid oxidation reactions. In this way, analytical methods of lipids and lipid oxidation compounds were adapted to the studied products. A method to determine hydroperoxyde concentrations was developed. The front face fluorescence technique was tested to evaluate the degree of surimi alteration. Lipid oxidation kinetics were determined during horse mackerel storage on ice or at 17°C. The formation of lipid oxidation products was followed during manufacturing and horse mackerel surimi frozen storage. The impact of raw material freshness on the development of lipid oxidation during surimi... |
| Tipo: Text |
Palavras-chave: Processing; Conservation; Surimi; Pelagic fish; Lipid oxidation; Lipids; Transformation; Conservation; Surimi; Petits pélagiques; Oxydation des lipides; Lipides. |
| Ano: 2003 |
URL: http://archimer.ifremer.fr/doc/2003/these-2.pdf |
| |
|
|
| Eymard, Sylvie; Carcouet, Elodie; Rochet, Marie-joelle; Dumay, Justine; Chopin, Christine; Genot, Claude. |
| When fatty fish are transformed into surimi, lipid oxidation takes place, decreasing the quality of the product. This study was aimed to identify the critical stages of the process in terms of the development of lipid oxidation. Horse mackerels were transformed into surimi on a pilot line and samples taken (hand-skinned fillets = minced fillets, mince, washed and refined minces, paste, surimi and washing water). Most of the lipids were removed during the process and neutral lipids were lost in higher proportion than polar lipids. As a consequence, total lipids of surimi contained more polyunsaturated fatty acids (338 19 g kg(-1)) than total lipids of the minced fillets (220 8 g kg-1). Thiobarbituric acid reactive substances (TBARS) was higher in the minced... |
| Tipo: Text |
Palavras-chave: Process; Fatty fish; Surimi; Polyunsaturated fatty acids; Lipid oxidation. |
| Ano: 2005 |
URL: http://archimer.ifremer.fr/doc/2005/publication-424.pdf |
| |
|
|
| Facco,Elizete Maria Pesamosca; Lage,Moacir Evandro; Godoy,Helena Teixeira. |
| The present work evaluated and compared the lipid oxidation of charque, taken from, the semi-tendinosus muscle of animals from the Nelore breed (Bos taurus indicus), supplemented with α-tocopherol. Charque was produced submitting the samples to salt moisture, salt drying and exposition to the sun for dehydration until water activity values (Aw) reached 0.75. The statistical analysis of the results showed that there were no significant differences in the values of cholesterol, total lipids, fatty acids and substances relative to tiobarbituric acid (TBARS) and tocopherol as the samples were controlled and supplemented, respectively. Despite this, the values of TBARS and cholesterol were lower in the samples with the supplement of α-tocopherol. The... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Charque; Lipid oxidation; Tocopherol; Vitamin; Supplementation. |
| Ano: 2009 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132009000300025 |
| |
|
|
| Fellenberg,MA; Espinoza,A; Peña,I; Alarcón,J. |
| The nutritional and sensorial characteristics of chicken meat can be affected by oxidative rancidity, process of oxidation of lipids in the meat that constitutes one of the main forms of food deterioration. This problem may be prevented or reduced by adding antioxidants to the meat during the process of marination. In the present study, the addition of a polyphenol-rich quillay extract (QLPerm®) at 5 levels (0, 0.05, 0.10, 0.15, and 0.20%) to the marinade of chicken meat was evaluated. The marinated meat was stored under refrigeration (6 ºC) for 0, 2, 4, 6, and 8 days. Basal and induced lipid oxidation was evaluated by TBARS analysis. Microbiological quality was assessed by total coliforms and mesophillic aerobe counts. The application of this natural... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Broiler meat; Lipid oxidation; Marinade; Polyphenols; Quillay. |
| Ano: 2011 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-635X2011000100011 |
| |
|
| |
|
|
| Fogaça, Fabiola Helena dos Santos; EMBRAPA; Sant'Ana, Léa Silvia; UNESP; Carneiro, Dalton José; UNESP. |
| This work compared the effects of dietary α-tocopheryl acetate on storage life of tilapia fillets. Three experimental diets containing increasing α-tocopherol levels (zero, 100, and 200 mg kg-1) were used. The fish, with a mean initial weight of 184.23 ± 1.68 g, were fed diets for 63 days. After that period, they were slaughtered, filleted, and the fillets were grounded to accelerate lipid oxidation. Fish growth, survival, fillet yield, chemical composition and lipid oxidation of tilapia ground fillets were evaluated 0, 30 and 60 days after frozen storage. The results demonstrated that there was no significant difference between treatments for performance, and also, tocopherol did not influence the chemical composition values of fillets.... |
| Tipo: Pesquisa de campo |
Palavras-chave: Lipid oxidation; Oreochromis niloticus; Storage life; Tocopherol supplementation Produção Animal. |
| Ano: 2009 |
URL: http://periodicos.uem.br/ojs/index.php/ActaSciAnimSci/article/view/6929 |
| |
|
|
| Garbossa,Cesar Augusto Pospissil; Sousa,Raimundo Vicente de; Cantarelli,Vinícius de Souza; Pimenta,Maria Emília de Sousa Gomes; Zangeronimo,Márcio Gilberto; Silveira,Hebert; Kuribayashi,Thiago Hiroshi; Cerqueira,Luis Gustavo dos Santos. |
| This study evaluated the effect of ractopamine (RAC) on the performance of finishing pigs and the meat quality of these animals. Seventy crossbred pigs (35 barrows and 35 females) selected for high gain of lean meat, with initial weight of 77.1±0.32 kg were distributed in randomized blocks with five treatments (0, 5, 10, 15, and 20 ppm RAC in the diet) and seven replications during 28 days. The experimental unit was represented by a male and a female pig. Regarding the performance variables, there was a linear increase in final weight with increasing levels of RAC, as well as in average daily weight gain. An improvement in feed conversion was observed for animals fed RAC, and the optimal level - estimated by the LRP model - was ~ 5 ppm. For feed intake, no... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Β-adrenergic agonist; Lipid oxidation; Meat quality; TBARS. |
| Ano: 2013 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-35982013000500004 |
| |
|
| |
|
|
| JAYAWARDANA, Barana C.; YANAGIHARA, Maki; HAN, Kyu-Ho; FUKUSHIMA, Michihiro; SEKIKAWA, Mitsuo; SHIMADA, Kenichiro; 韓, 圭鎬; 福島, 道広; 関川, 三男; 島田, 謙一郎. |
| We investigated lipid oxidation, instrumental color evaluation, and sensory characteristics in cooked pork sausages containing anthocyanin rich colored potato (Solanum tuberosam cv. Shadow Queen) flakes (CPF). According to the thiobarbituric acid reactive substance values, addition of 2% CPF suppressed lipid oxidation (P < 0.05) by 80% compared to the control. The antioxidant activity of 2% CPF was comparable to the synthetic antioxidant butylated hydroxytoluene (0.1%) in cooked pork sausages. The L, a* values and odor, flavor, taste, texture and overall sensory quality did not significantly differ between control and 2% CPF. Overall, cooked pork sausage with 2% CPF was as acceptable to consumers as the control. Thus, the present study indicated that... |
|
Palavras-chave: Anthocyanin; Colored potato flake; Lipid oxidation; Natural antioxidant; Pork sausage. |
| Ano: 2012 |
URL: http://ir.obihiro.ac.jp/dspace/handle/10322/3842 |
| |
|
| |
|
| |
| Registros recuperados: 35 | |
|
|
|
