Home Itens selecionados Provedores de dados OAI Créditos Sobre Ajuda

			Busca avançada
	Provedor de dados Scientia Agricola (2) Autor Saldaña,Erick (2) Almeida,Marcio Aurelio de (1) Almeida,Marcio Aurélio de (1) Contreras-Castillo,Carmen J. (1) Contreras-Castillo,Carmen Josefina (1) Lemos,Ana Lúcia da Silva Corrêa (1) Pinto,Jair Sebastião da Silva (1) Selani,Miriam Mabel (1) Spada,Fernanda Papa (1) Villanueva,Nilda Doris Montes (1) Mais... Palavra-chave Calcium chloride (1) Consumers testing (1) Fat vegetal (1) Fat-replacers (1) Lipid oxidation (1) Lipid profile (1) Penalty analysis (1) Potassium chloride (1) Salt reducing (1) Texture (1) Mais... Tipo do documento Info:eu-repo/semantics/article (2) Ano 2016 (1) 2015 (1) País Brazil (2) Idioma Inglês (2)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 2 Primeira ... 1 ... Última Influence of animal fat substitution by vegetal fat on Mortadella-type products formulated with different hydrocolloids Scientia Agricola Saldaña,Erick; Lemos,Ana Lúcia da Silva Corrêa; Selani,Miriam Mabel; Spada,Fernanda Papa; Almeida,Marcio Aurélio de; Contreras-Castillo,Carmen Josefina. Meat has played a crucial role in human evolution and is an important component of a healthy and well-balanced diet on account of its nutritional properties, its high biological value as a source of protein, and the vitamins and minerals it supplies. We studied the effects of animal fat reduction and substitution by hydrogenated vegetal fat, sodium alginate and guar gum. Fatty acid composition, lipid oxidation, color and instrumental texture as well as the sensorial difference between low, substituted-fat and the traditional formulations for mortadella-type products were analyzed. Both substitution and reduction of animal fat decreased the saturated fatty acids percentage from 40% down to 31%. A texture profile analysis showed differences between the... Tipo: Info:eu-repo/semantics/article Palavras-chave: Lipid profile; Lipid oxidation; Fat-replacers; Fat vegetal; Texture. Ano: 2015 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-90162015000600495 Sensory and physicochemical characteristics of low sodium salami Scientia Agricola Almeida,Marcio Aurelio de; Villanueva,Nilda Doris Montes; Pinto,Jair Sebastião da Silva; Saldaña,Erick; Contreras-Castillo,Carmen J.. ABSTRACT The aim of the present study was to develop low sodium salami prepared with pork, low-fat beef and a small quantity of pork back fat (150 g kg−1). Sodium chloride (NaCl) was replaced by potassium chloride (KCl) and calcium chloride (CaCl2), and salamis were tasted to obtain low-salt salami with sensory characteristics similar to those found in commercial ones. Salamis were prepared following seven different treatments. Treatments included five different combinations of KCl and CaCl2 which varied from 5 g kg−1 to 10 g kg−1 and two controls containing high (25 g kg−1) and low (10 g kg−1) concentrations of NaCl. The right level of saltiness of each treatment was evaluated on “just-about-right” (JAR) scales and analyzed by Penalty Analysis. The... Tipo: Info:eu-repo/semantics/article Palavras-chave: Salt reducing; Consumers testing; Potassium chloride; Calcium chloride; Penalty analysis. Ano: 2016 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-90162016000400347 Registros recuperados: 2 Primeira ... 1 ... Última

Empresa Brasileira de Pesquisa Agropecuária - Embrapa Todos os direitos reservados, conforme Lei n° 9.610 Política de Privacidade Área restrita		Embrapa Parque Estação Biológica - PqEB s/n° Brasília, DF - Brasil - CEP 70770-901 Fone: (61) 3448-4433 - Fax: (61) 3448-4890 / 3448-4891 SAC: https://www.embrapa.br/fale-conosco