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| Registros recuperados: 54 | |
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| Guerra, M.A.; Pérez, D.; Fernández, M.; Hernández, U.; Beldarraín, T.; de Hombre, R.; Frómeta, Z.; Rodríguez, F.. |
| Se estudió la influencia de diferentes combinaciones de fibra de soya (1,5; 2,0; 2,5 y 3 %) sobre algunas características de calidad de las salchichas. Los componentes constantes para todas las variantes fueron: 55 % de carne de cerdo, 2,39 % de sales (sal común, sal de cura, tripolifosfato de sodio y ascorbato de sodio) y 1,20 % de condimentos. Además se tomó como referencia la formulación de una salchicha sin fibra. A las salchichas se les determinaron proteínas, humedad, grasa, pH, cloruros y nitritos. El perfil de textura se midió mediante una prueba de compresión doble en el Instron. Las mermas por cocción se estimaron como el porcentaje de peso perdido durante la etapa de cocción. Los parámetros del perfil de textura, mermas por cocción y los... |
| Tipo: Journal Contribution |
Palavras-chave: Dietary fibre; Sensory receptors; Texture; Diseases; Soybeans; Sausages. |
| Ano: 2008 |
URL: http://hdl.handle.net/1834/5014 |
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| MARTIN,MARIUCCIA SCHLICHTING DE; STEFFENS,CRISTIANO ANDRÉ; AMARANTE,CASSANDRO VIDAL TALAMINI DO; BRACKMANN,AURI; RODRIGUES,MARÍLIA FARIAS; SOETHE,CRISTINA. |
| ABSTRACT The storage of ‘Rocha’ pears under controlled atmosphere (CA) preserves fruit quality for long periods. However, inadequate CA conditions might impair ripening and lead to flesh browning. This research was carried out to assess the effects of CA with ultra-low (ULO), and low O2 (LO) associated with different CO2 levels on ripening and occurrence of flesh browning in ‘Rocha’ pears. Treatments evaluated were: pO2 = 0.5 kPa (ULO) and pCO2 < 0.03 kPa; pO2 = 1.0 kPa (LO) and pCO2 < 0.03 kPa; pO2 = 1.0 kPa and pCO2 = 1.0 kPa; pO2 = 1.0 kPa and pCO2 = 2.0 kPa; and pO2 = 1.0 kPa and pCO2 = 3.0 kPa. A completely randomized experimental design was used, with four replicates. Fruits were harvested in Vacaria, RS, and stored under five CA conditions... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Pyrus communis; Flesh browning; Physiological disorder; Ripening; Texture. |
| Ano: 2017 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-29452017000500301 |
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| Lefevre, Florence; Cardinal, Mireille; Bugeon, Jerome; Labbe, Laurent; Medale, Francoise; Quillet, Edwige. |
| A lean muscle line (L) and a fat muscle line (F) of rainbow trout were established (Quillet et al., 2005) by a two-way selection for muscle lipid content performed on pan-size rainbow trout using a non-destructive measurement of muscle lipid content (Distell Fish Fat Meter®). The aim of the present study was to evaluate the consequences of this selective breeding on flesh quality of pan size (290 g) diploid and triploid trout after three generations of selection. Instrumental evaluations of fillet color and pH measurement were performed at slaughter. Flesh color, pH, dry matter content and mechanical resistance were measured at 48 h and 96 h postmortem on raw and cooked flesh, respectively. A sensorial profile analysis was performed on cooked fillets.... |
| Tipo: Text |
Palavras-chave: Flesh quality; Lipid content; Muscle fiber; Triploid; Fish; Texture. |
| Ano: 2015 |
URL: http://archimer.ifremer.fr/doc/00271/38246/36431.pdf |
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| RAMÔA,S.; SILVA,P. OLIVEIRA e; VASCONCELOS,T.; FORTES,P.; PORTUGAL,J.. |
| ABSTRACTThe conclusion of the dam project located in Alqueva, in Southern Portugal, has resulted in a significant increase of new irrigated areas, since 2006. This has meant that, in recent years, there have been progressive flora changes in farming systems traditionally implemented in the Alentejo region. The present work has analyzed the weed flora in an early stage of these changes, and the impact of environmental factors on the distribution of natural vegetation under Mediterranean climate conditions in the influence area of Alqueva. In 2007, 105 floristic surveys were carried out in autumn-winter crop plots or other soil use, and 264 species were identified. Families with higher expression were: Asteraceae, Poaceae, and Fabaceae. Only three species... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Spontaneous flora; Mediterranean climate; Ecological profiles; Active factors; Texture; Extractable phosphorus. |
| Ano: 2015 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-83582015000300387 |
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| Dutra,Monalisa Pereira; Cardoso,Giselle Pereira; Ramos,Eduardo Mendes; Ramos,Alcinéia de Lemos Souza; Pinheiro,Ana Carla Marques; Fontes,Paulo Rogério. |
| The use of liquid whey to replace water (at 0, 25, 50, 75 or 100%) in a restructured cooked ham formulation was studied and several technological and sensory quality properties were determined. The test results showed no statistically significant differences (P < 0.05) in weight loss attributes (cooking yield, storage loss, reheating loss and refreezing loss) and instrumental texture (TPA test) parameters. However, for CIELAB color, samples were (P > 0.05) less reddish (a* value reduction) and more grayish and yellowish (lesser C* and higher h values) with higher whey additions. A lower (P < 0.05) flavor preference among samples with 25 and 50% liquid whey substitution was observed. Also, the sensory color was different (P < 0.05) in the... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Color; Texture; Weight loss; Byproduct. |
| Ano: 2012 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542012000100011 |
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| Leiva,Javier; Figueroa,Heriberto. |
| The aim of the study is to evaluate, by using sensory methods, Chanco cheese texture by means of quantitative descriptive analysis to project a sensory map based on multivariate analysis. Samples of Chanco cheese (two different commercial brands) were used. Sensory evaluation was undertaken by a trained panel (n = 13), using quantitative descriptive analysis. The sensory profle includes the properties of springiness, hardness, friability, deformability, adhesiveness and cohesiveness. Sensory scales from one to seven were used to express the intensity perceived for each property. Based on the results, it was possible to observe the formation of a main group, comprising of cohesiveness, friability, springiness and adhesiveness. Other groupings were formed... |
| Tipo: Journal article |
Palavras-chave: Chanco cheese; Cheese; Sensory map; Sensory property; Texture. |
| Ano: 2010 |
URL: http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0718-16202010000100008 |
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| Yamauchi, Hiroaki; Yamada, Daijyu; Murayama, Daiki; Marvin Santiago, Dennis; Orikasa, Yoshitake; Koaze, Hiroshi; Nakaura, Yoshiko; Inouchi, Naoyoshi; Noda, Takahiro; 山内, 宏昭; 折笠, 善丈; 小疇, 浩. |
| White breads with Yudane dough (Yudane bread) were made from commercial hard flour by the no first fermentation method. Yudane dough was prepared by mixing boiling water and flour at a ratio of 1:1. The dough at 20 and 40% (w/w, flour base) was added to the total bread dough. In the Yudane bread making method, an extended final proof, lower dough gas retention and gassing power, as well as specific loaf volume were observed compared to conventional bread making (control) without Yudane dough. Also, the moisture content of the Yudane breads increased with increasing water absorption for bread making. The total and reducing saccharide and maltose contents in the water-soluble fraction of Yudane bread also increased with the volume of added Yudane dough. The... |
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Palavras-chave: Bread; Staling; Texture; Starch; Retrogradation. |
| Ano: 2014 |
URL: http://ir.obihiro.ac.jp/dspace/handle/10322/4300 |
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| Registros recuperados: 54 | |
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