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| Mello,S.C.R.P.; Freitas,M.Q.; São Clemente,S.C.; Franco,R.M.; Nogueira,E.B.; Freitas,D.D.G.C.. |
| In this study fishburger samples obtained from tilapia minced meat and surimi retrieved from fillet frames - filleting process waste - have been assessed. Four different preparations of fishburger were made. Chemical analyses was performed for protein, lipids, moisture and ash assessments, as well as bacteriological analyses through mesophilic aerobic heterotrophic and psychrotrophic bacteria counts, isolation and identification of Salmonella spp., coagulase-positive Staphylococcus and fecal coliforms. Instrumental measurements were also carried out for texture and tested sensory acceptance. The costs of the ingredients used in the preparation of formulas were also assessed. Microbiological standards, established by current regulations, were met by all... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Minced fish; Oreochromis niloticus; Proximate composition; Fishery technology. |
| Ano: 2012 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0102-09352012000500041 |
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| Santos,B.N.C.; Silva,C.C.C V.; Domingues,J.R.; Cortez,M.A.S.; Freitas,D.D.G.C.; Chiappini,C.C.J.; Araújo,K.G.L.. |
| Milk calcium concentration is a factor related to cheese texture, an important rheological property of cheese quality as perceived by consumers. This study aimed to evaluate the effect of different pH conditions (5.8 and 6.6) and calcium addition (0, 150, 300 ppm of CaCl2), on yield and nutrient retention of the clots obtained and on the texture of Minascured cheese. Clots were analyzed for wet and dry yield, percentage content and retention of protein, fat and calcium. The texture of the cheese was evaluated by instrumental and sensorial tests. No differences were observed on the wet and dry yields, or on the protein content, fat and calcium retention of clots produced in the different experimental conditions. The instrumental evaluation showed that... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Cheese; PH; Calcium; Clotting; Texture. |
| Ano: 2013 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0102-09352013000200042 |
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| Pitombo,R.S.; Souza,D.D.N.; Ramalho,R.O.S.; Figueiredo,A.B.A.; Rodrigues,V.C.; Freitas,D.D.G.C.; Ferreira,J.C.S.. |
| Avaliou-se a qualidade da carne de 10 bovinos F1 Guzerá-Nelore e 10 F2 Pardo Suíço-Guzerá-Nelore, inteiros, e abatidos precocemente. Na avaliação da carne, foi utilizado o músculo Longissimus dorsi. O delineamento experimental foi o inteiramente ao acaso. Verificaram-se para F1 e F2, respectivamente, médias para umidade de 75,3 e 75,1, extrato etéreo de 1,4 e 1,5, proteína de 23,7 e 23,6 e cinzas de 1,04 e 1,06. Cor em L* de 28,9 e 30,3, médias para cor em a* de 22,6 e 23,4 e cor em b* de 15,3 15,4, força de cisalhamento de 3,4 e 3,5, perda de peso pelo descongelamento de 9,8 e 10,5 e perda pelo cozimento de 15,9 e 15,6. Não houve diferença estatística para nenhuma das variáveis analisadas entre os grupos genéticos. |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Cruzamentos; Extrato etéreo; Gado de corte; Longissimus dorsi; Qualidade da carne. |
| Ano: 2013 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0102-09352013000400036 |
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