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Cooking ways on composition of intramuscular phospholipid fatty acids of inra rabbit Ciência Rural
Shan,Xue.
ABSTRACT: The effect of boiling, microwaving and aluminium (Al) foil-baking on composition of intramuscular phospholipid fatty acids of Inra rabbit was evaluated. Results showed that, the proportion of polyunsaturated fatty acids (PUFA)(e.g. C18:2n-6, C20:4n-6, C20:5n-3, C22:5n-3 and C22:6n-3) and monounsaturated fatty acids (MUFA)(e.g. C18:1n-7 and C18:1n-9) of treated longissimus dorsi muscle (LD) decreased, whilst the proportion of saturated (SFA)(e.g. C16:0 and C18:0) and n-6/n-3 value increased during cooking. Among the three treatments, microwaving can do better to stop the unsaturated fatty acids (UFA) being destroyed than boiling and Al foil-baking. However, boiling treatment did more serious damage to PUFA portion. Even so, the n-6/n-3 values of...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Inra rabbit; Cooking ways; Intramuscular phospholipid fatty acids; Composition; Partial least squares regression.
Ano: 2019 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782019000500751
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Prediction of pH and color in pork meat using VIS-NIR Near-infrared Spectroscopy (NIRS) Ciênc. Tecnol. Aliment.
FURTADO,Elton Jhones Granemann; BRIDI,Ana Maria; BARBIN,Douglas Fernandes; BARATA,Catia Chilanti Pinheiro; PERES,Louise Manha; BARBON,Ana Paula Ayub da Costa; ANDREO,Nayara; GIANGARELI,Bárbara de Lima; TERTO,Daniela Kaiser; BATISTA,João Paulo.
Abstract The potential of near-infrared spectroscopy (NIRS) to predict the physicochemical characteristics of the porcine longissimus dorsi (LD) muscle was evaluated in comparison to the standard methods of pH and color for meat quality analysis compared to the pH results with Colorimeter and pH meter. Spectral information from each sample (n = 77) was obtained as the average of 32 successive scans acquired over a spectral range from 400 - 2498 nm with a 2 - nm gap for calibration and validation models. Partial least squares (PLS) regression was used for each individual model. An R2 and a residual predictive deviation (RPD) of 0.67/1.7, 0.86/2, and 0.76/1.9 were estimated for color parameters L*, a *, and b*, respectively. Final pH had an R2 of 0.67 and a...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Carcasses; Color analysis; Longissimus dorsi; Partial least squares regression; PH analysis.
Ano: 2019 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000100088
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Sensory profile and drivers of liking for grape nectar among smoker and nonsmoker consumers Ciênc. Tecnol. Aliment.
Voorpostel,Cristiane Ramos; Dutra,Mariana Borges de Lima; Bolini,Helena Maria André.
Decreased gustatory and olfactory capacity is one of the problems caused by tobacco use. The objectives of this study were to determine the sensory profile of six grape nectar samples sweetened with different sweeteners and to verify the drivers of liking in two distinct consumer groups: smokers and nonsmokers. The sensory profile was constructed by twelve trained panelists using quantitative descriptive analysis (QDA). Consumer tests were performed with 112 smokers and 112 nonsmokers. Partial least squares regression analyses was used to identify the drivers of acceptance and rejection of the grape nectars among the two consumer groups. According to the QDA, the samples differed regarding six of the nineteen attributes generated. The absolute averages of...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Quantitative descriptive analysis; Partial least squares regression; Neotame; Sucralose; Sensory analysis; Fruit nectar.
Ano: 2014 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612014000100024
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UV spectrophotometry method for the monitoring of galacto-oligosaccharides production IPB - Escola Superior Agrária
Dias, L.G.; Veloso, Ana C.A.; Correia, Daniela M.; Rocha, Orlando; Torres, Duarte; Rocha, Isabel; Rodrigues, Lígia R.; Peres, António M..
Monitoring the industrial production of galacto-oligosaccharides (GOS) requires a fast and accurate methodology able to quantify, in real time, the substrate level and the product yield. In this work, a simple, fast and inexpensive UV spectrophotometric method, together with partial least squares regression (PLS) and artificial neural networks (ANN), was applied to simultaneously estimate the products (GOS) and the substrate (lactose) concentrations in fermentation samples. The selected multiple models were trained and their prediction abilities evaluated by cross-validation and external validation being the results obtained compared with HPLC measurements. ANN models, generated from absorbance spectra data of the fermentation samples, gave, in general,...
Tipo: Article Palavras-chave: Fermentation processes; Galacto-oligosaccharides; UV spectrophotometer; Partial least squares regression; Artificial neural networks.
Ano: 2009 URL: http://hdl.handle.net/10198/1028
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