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| Registros recuperados: 35 | |
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| Stefanello,Flávia Santi; Cavalheiro,Carlos Pasqualin; Ludtke,Fernanda Luísa; Silva,Mariana dos Santos da; Fries,Leadir Lucy Martins; Kubota,Ernesto Hashime. |
| Consumers are becoming more aware of the toxicological implications of artificial additives in foods. Natural antioxidants, in addition to reducing the deleterious effects of lipid oxidation, are currently extremely highly valued. This study aimed to invetigate the effect of addition of sun mushroom (Agaricus blazei Murrill) powder on the oxidative and microbiological stability of pork sausage during the shelf life. This powder was used at concentrations of 0.0%, 1.0%, 2.0% and 4.0% in the sausages. Analyses of moisture, protein, ash, fat and microbiological analyses were performed on day 0. The sausages were analyzed on day 0 and every seven days in terms of pH, color, TBARS values and microbiological analyses. The results of the proximal composition... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Natural antioxidant; Microbial count; Lipid oxidation; Meat product. |
| Ano: 2015 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542015000400381 |
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| 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 |
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| Piccolo,Jaqueline; Daniel,Ana Paula; Klein,Bruna; Ferreira,Lauren Fresinghelli; Ruviaro,Amanda Roggia; Emanuelli,Tatiana; Kubota,Ernesto Hashime. |
| This study investigated the effects of hydroethanolic E. japonica seed extracts (EJSE) as inhibitors of lipid and protein oxidation on fish pates subjected to refrigerated storage. Five fish pate formulations were developed. These formulations included two control pates (water-control and ascorbic acid-control) and three pates with added EJSE (0.1, 0.2 and 0.4g of seed 100g-1 product, equivalent to 3.4, 6.8 or 13.6mg phenolic compounds kg-1 product), which were then stored under refrigeration for 35 days. Conjugated dienes (CD) and peroxide (PV) values increased along with the storage time; however, these values decreased and were similar among all samples at the end of 35 days of analysis (P<0.05). However, the thiobarbituric acid reactive substances... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Eriobotrya japonica; Rhamdia quelen; Lipid oxidation; Protein oxidation; Wastes. |
| Ano: 2014 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782014000901705 |
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| 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 |
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| 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 |
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| 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 |
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| Oliveira Filho,Paulo Roberto Campagnoli de; Fávaro-Trindade,Carmen Sílvia; Trindade,Marco Antônio; Balieiro,Júlio Cesar de Carvalho; Viegas,Elisabete Maria Macedo. |
| Filleting yield of Nile tilapia Oreochromis niloticus (L.) is low (30%) and generates large amount of wastes that may turn into environmental and economic problem. However, these wastes can be used for the extraction of minced fish (MF) which can be used in the preparation of sausages. The objective of this study was to assess the quality of sausages prepared with 0, 20, 40, 60, 80 and 100% of MF from Nile tilapia filleting waste during storage at 0±0.3ºC. Alterations in the instrumental color (L*, a* and b*), lipid oxidation (TBARS), total volatile nitrogenous bases (TVB-N), pH, microbiological condition (pathogenic bacteria and aerobic psychrotrophic bacteria), and sensory attributes (color, odor, flavor, texture and overall acceptability) were evaluated... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Fish sausage; Lipid oxidation; Filleting waste; Shelf-life; Sensory acceptability. |
| Ano: 2010 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-90162010000200009 |
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| 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 |
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| 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 |
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| Paula,Marielle Maria de Oliveira; Silva,Juliana Resende Gonçalves; Oliveira,Karoliny Lamas de; Massingue,Armando Abel; Ramos,Eduardo Mendes; Benevenuto Júnior,Augusto Aloísio; Silva,Maurício Henriques Louzada; Silva,Vanessa Riani Olmi. |
| ABSTRACT: In order to improve nutritional and functional quality, chicken burgers were made with different amounts of chia seed (0, 2, 4 and 8%) as pork fat replacers and evaluated for the microbiological, technological and sensorial characteristics. The proximate composition and the microbiological characteristics of raw burgers were in accordance with Brazilian legislation. Higher additions of chia increased the amount of dietary fiber (up to 1.46%) and carbohydrate in the products and reduced the fat content by up to 29%. The addition of chia seed reduced the a* values and increased the h* values of the raw burgers and reduced the tenderness and degree of lipid oxidation in the cooked burgers. Lower sensory taste scores and overall acceptance were... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Salvia hispanica; Dietary fiber; Lipid oxidation; Shear force; Check-all-that-applies analysis. |
| Ano: 2019 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782019000800752 |
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| 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 |
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| Registros recuperados: 35 | |
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