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| Registros recuperados: 35 | |
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| 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 |
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| 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 |
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| Zacatula Mier, Heriberto. |
| En la alimentación humana, la carne es una parte importante de la dieta, representa aproximadamente 11% del total del consumo de alimentos. La carne de pollo, por su alto valor nutrimental, bajo costo y alta disponibilidad, es uno de los productos de origen animal de mayor consumo y aceptación. Lo que ha resultado que a nivel mundial, en los últimos 30 años su producción se haya cuadruplicado, mientras que la de otras especies, como la de cerdo, sólo ha duplicado su volumen (FAO, 2007). En las últimas décadas una parte importante de la investigación en el ámbito de la nutrición animal se ha dirigido a mejorar el valor nutritivo de los alimentos de origen animal, para ofrecer al consumidor un producto de acuerdo a su demanda y necesidades, con... |
| Tipo: Tesis |
Palavras-chave: Broiler chickens; Oregano oil; Lipid oxidation; Malondialdehyde; Lippia gravenolus. |
| Ano: 2009 |
URL: http://hdl.handle.net/10521/1169 |
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| 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 |
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| 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 |
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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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| 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 |
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| 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... |
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Palavras-chave: Anthocyanin; Colored potato flake; Lipid oxidation; Natural antioxidant; Pork sausage. |
| Ano: 2012 |
URL: http://ir.obihiro.ac.jp/dspace/handle/10322/3842 |
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| Velázquez Rodríguez, Sergio Raúl. |
| Se evaluó la actividad antioxidante (AA) de cuatro alimentos comerciales (1, 2, 3 y 4) en la actividad antioxidante y estabilidad oxidativa (EO) de lomo crudo (Longissimus dorsi) de conejos de tres genotipos (Nueva Zelanda, NZ, California, CAL y NZ*CAL) a tres tiempos de refrigeración (0, 3, y 6 días). La AA de todos los alimentos disminuyó a los 30 días de almacenamiento; sin embargo, el alimento 1 presentó mayor cantidad de antioxidantes (p<0.05). Con todos los genotipos y alimentos, la AA del lomo crudo disminuyó al día 6 de refrigeración. El genotipo NZ*CAL presentó mayor AA con el alimento 1 (p<0.05) y menor con el alimento 3 con respecto al genotipo NZ. Todos los genotipos presentaron un incremento de la oxidación lipídica a partir del día 3... |
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Palavras-chave: Nutrición; Calidad de carne; Oxidación lipídica; Carne de conejo; Vida de anaquel; Nutrition; Meat quality; Lipid oxidation; Rabbit meat; Shelflife; Ganadería; Maestría. |
| Ano: 2013 |
URL: http://hdl.handle.net/10521/2040 |
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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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| 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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| 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 |
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| Peres,Louise Manha; Bridi,Ana Maria; Silva,Caio Abércio da; Andreo,Nayara; Tarsitano,Marina Avena; Stivaletti,Evelyn Leticia Tazima. |
| The objective of this study was to evaluate the consequences of low or high stress during pre-slaughter handling of pigs on their carcass and meat quality. Forty-four animals of a commercial lineage, with an average weight of 107.23±5.23 kg, were used. At lairage the animals were randomly divided into two groups, the least and the most stressed. At slaughter, during bleeding, blood samples were collected for later cortisol and lactate tests. Forty-five minutes after slaughter the initial pH of th carcasses was measured and samples of the semitendinosus muscle were collected for R-value calculation. After 24 hours of cooling, the final pH was measured, damage scores were assessed and samples of the longissimus dorsi muscle were collected to evaluate drip... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Carcass damage score; Cortisol; Lactate; Lipid oxidation; PH; R-value. |
| Ano: 2014 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-35982014000700363 |
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| Peres,Louise Manha; Bridi,Ana Maria; Silva,Caio Abércio da; Andreo,Nayara; Barata,Cátia Chilanti Pinheiro; Dário,Julie Gabriela Nagi. |
| The objective was to evaluate the dietary supplementation of different sources of chromium (inorganic: chromium sulfate and chelated: chromium-methionine) during the finishing period of pigs to obtain improvements in the animal performance, and carcass and meat quality. The statistical design was randomized blocks, where 44 barrows, with an initial weight 60.49±5.12 kg, were divided into four blocks (heavier, heavy, light and lighter) according to initial weight. The experimental diets were isoenergetic and isonutrient, except for the chromium level. The treatments were divided as follows: control (without chromium), control + 200 ppb of inorganic chromium (chromium sulfate), and control + 200 ppb of chelated chromium (chromium-methionine). In the... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Chromium-methionine; Daily weight gain; Feed conversion ratio; Glucose; Inorganic chromium; Lipid oxidation. |
| Ano: 2014 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-35982014000700369 |
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| Oliveira,L.M.F.S.; Leal,R.S.; Mesquita,T.C.; Pimenta,M.E.S.G.; Zangeronimo,M.G.; Sousa,R.V.; Alvarenga,R.R.. |
| The objective was to evaluate the use of ractopamine (RAC) in the diet for pacu (Piaractus mesopotaminus) in the finishing phase on some quality parameters of the fillets. Thirty-five animals weighing 0.868±0.168kg were distributed in a completely randomised design with five treatments (0.0 - control; 11.25, 22.50, 33.75 and 45 ppm of RAC) and seven replicates with two fillets obtained from the same animal. The diets were isocaloric and isoprotein and experimental time was 90 days. RAC did not affect (P>0.05) the initial pH or ph after 24 hours of the fillets. Compared to the control, RAC increased (P<0.05) the moisture content of the fillets in natura and lipid oxidation of samples stored for 12 days in the refrigerator or freezer for 60 days.... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Fish; Lipid oxidation; Animal production; Fillet quality. |
| Ano: 2014 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0102-09352014000100026 |
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| Registros recuperados: 35 | |
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