Charqui
Mostrando 1-8 de 8 artigos, teses e dissertações.
-
1. Effect of carrageenan addition on the yield and functional properties of charqui (Jerked Beef)
The objective of this work was to evaluate the application of carrageenan (CAR) to improve the functional properties of the jerked beef (JF) and to increase its processing yield. JB produced from Vastus lateralis with CAR (1.0%) at 25ºC and NaCl (15.0%) had approximately 15.0% higher moisture and a 32.0% higher processing yield in comparison to the control
Braz. arch. biol. technol.. Publicado em: 2013-04
-
2. Lipid and protein oxidation in charqui meat and jerked beef
In this study, the changes in the lipid (Lox) and protein oxidation (Pox) were measured quantitatively by TBARS and carbonyl methods, respectively, throughout the salting and drying steps of charqui meat (CH) and jerked beef (JB) preparation and their storage up to 60 days. The experiment was carried out on CH samples treated with brine (20.0%) and JB with s
Braz. arch. biol. technol.. Publicado em: 2013-02
-
3. Volatile compounds present in traditional meat products (charqui and longaniza sausage) in Chile
The aim of this work was to identify and quantify the volatile compounds in five different commercial brands of charqui and longaniza sausages. Volatile compounds were extracted from some samples headspace using solid phase microextraction (SPME). The identification and quantification were made through the gas chromatography with a mass-selective detector (G
Brazilian Archives of Biology and Technology. Publicado em: 2012-08
-
4. Oxidação lipídica e protéica em carnes
O objetivo deste trabalho foi avaliar a oxidação lipídica (Lipox) e protéica (Proox) sob duas condições: biológica e química. A primeira, durante a instalação da anormalidade PSE em carnes de peito de frango e na última durante o processamento do charque em condições drásticas de temperatura relativamente alta e elevada concentração salina. A
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 26/07/2011
-
5. Chemical basis for beef charqui meat texture
Este trabalho avaliou a relação entre a composição química aproximada do charque (CHM) com a maciez durante todas as etapas de sua produção. CHM foi produzida do m. Vastus lateralis bovino (patinho) de aproximadamente 4-5 anos de idade. A força de cisalhamento do charque cru mostrou o valor aproximado de 3 vezes maior em dureza comparada à matéria
Brazilian Archives of Biology and Technology. Publicado em: 2007-07
-
6. Uso da carragena no processamento de sucedâneo do charque
The aim of this work was to develop a technology in order to substitute the traditional beef charqui meat product by a substitute using carrageenan in order to improving its tenderness and processing yield. Samples of patinho, Vastus lateralis m., were injected with hydrocolloids dissolved in saline solution and kept immersed before salting. Carrageenan pres
Publicado em: 2007
-
7. Effect of salt on color and warmed over flavor in charqui meat processing
A associação entre a alta concentração do sal (NaCl) e sais de cura (NaNO3 e NaNO2) foi investigada quanto ao desenvolvimento do aroma de requentado (WOF) juntamente com as mudanças na coloração durante o processamento do charque e do Jerked beef. (JB). Em amostras armazenadas durante 30 dias, WOF ocorreu substancialmente em CH e nitrito de sódio foi
Brazilian Archives of Biology and Technology. Publicado em: 2003-12
-
8. Fish and mammals in the economy of an ancient Peruvian kingdom
Fish and mammal bones from the coastal site of Cerro Azul, Peru shed light on economic specialization just before the Inca conquest of A.D. 1470. The site devoted itself to procuring anchovies and sardines in quantity for shipment to agricultural communities. These small fish were dried, stored, and eventually transported inland via caravans of pack llamas.
The National Academy of Sciences.