Meat Functional Properties
Mostrando 1-12 de 23 artigos, teses e dissertações.
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1. Gelation of commercial pea protein isolate: effect of microbial transglutaminase and thermal processing
Abstract In the studied commercial pea protein isolate (PPI) some physicochemical modifications are induced in the protein structure during its processing. That fact would result into a reduction of proteins techno-functional properties. It has been evidenced by Differential Scanning Calorimetry the protein denaturation what gives as a result poor gelling ab
Food Sci. Technol. Publicado em: 2020-12
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2. Characterization of hydrolysates of collagen from mechanically separated chicken meat residue
Abstract Obtaining collagen and hydrolysates from mechanically separated chicken meat residue is an excellent way to add value to this waste. The aims of this study were to obtain collagen hydrolysates from chicken MSM residue using Alcalase® and Flavourzyme® enzymes, as well characterizing the functional, structural and thermal stability properties. The h
Food Sci. Technol. Publicado em: 2020-06
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3. Biochemical and Utralmicroscopic Evaluation of Myofibril Proteins and Collagen during Ageing in Broiler Chicken PSE (Pale, Sof, Exudative) Meat
Abstract The aim of this work was to study the myofibril proteins and collagen fraction changes in broiler chickens PSE (pale, soft, exudative) meat during ageing and their relationship to meat quality. The results presented an increase of myofibril proteins and collagen solubility promoted by the enhanced proteases activities during storage. Ultramicroscopi
Braz. arch. biol. technol.. Publicado em: 29/08/2019
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4. Effects of multicomponent brine on functional and technological properties of camel meat raw materials and finished products
Abstract The purpose of this study is a theoretical rationale and practical implementation of the technology of the production of national meat products with increased food and biological value based on a differentiated use of camel meat cuts. To achieve this aim the following tasks were specified: to investigate the effects of herbal additives to the brine
Food Sci. Technol. Publicado em: 04/07/2019
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5. Physical and chemical properties of chicken mortadella formulated with Moringa oleifera Lam. seed flour
Abstract The objective of this study was to evaluate the effect of the addition of Moringa oleifera Lam. seed flour for partial fat replacement in chicken mortadella on physicochemical characteristics, chemical composition, and lipid oxidation. Four mortadellas were prepared: C (control), T1, T3, and T5 (addition of 1%, 3%, and 5% of moringa seed flour, resp
Food Sci. Technol. Publicado em: 27/06/2019
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6. Peach palm flour (Bactris gasipae KUNTH): potential application in the food industry
Abstract Peach palm flours prepared from the landraces microcarpa (MIF), mesocarpa (MEF), and macrocarpa (MAF) were assessed for their functional and morphological characteristics. The flours had moisture contents in accordance with the current legislation, considerable lipid (≥3.95%) and carbohydrate (≥66.68%) contents, and potential as an energy source
Food Sci. Technol. Publicado em: 27/05/2019
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7. The effect of bioactive components of plant origin on the physicochemical and sensory characteristics of functional sausages
Abstract The aim of this study was to determine the effect of bioactive compounds of natural origin on the quality of sausages. Four variants of sausages were manufactured: a control variant (C) and three variants with the addition of catuaba, galangal, roseroot, maca, guarana and polyfloral honey (E1, E2, E3). The pH values, colour and chemical parameters
Food Sci. Technol. Publicado em: 21/09/2018
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8. Further evidence for the existence of broiler chicken PFN (pale, firm, non-exudative) and PSE (pale, soft, exudative) meat in brazilian commercial flocks
Abstract This work aims to investigate the incidence of two color abnormalities in broiler meat: PFN (Pale, Firm, Non-exudative) and PSE (Pale, Soft, Exudative), as well as the physicochemical alterations promoted by those anomalies. The samples of broiler breast meat (n = 700) were classified as Normal (44
5.8), PSE (L*≥53, pH<5.8) and PFN (L*� Food Sci. Technol. Publicado em: 16/04/2018
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9. Inferences on the effects of selection for feed conversion over meat quality traits in broiler
ABSTRACT: The intense selection process for economic traits conducted by the poultry breeding programs has been caused several changes in broiler meat quality. A database belonging to a selection program of a broiler male line was used to estimate heritability and genetic correlations for feed conversion ratio and meat quality traits, which were: initial and
Sci. agric. (Piracicaba, Braz.). Publicado em: 2018-04
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10. Dung Beetles Associated with Agroecosystems of Southern Brazil: Relationship with Soil Properties
ABSTRACT Knowing the biodiversity of dung beetles in agricultural and livestock environments is the basis for understanding the contribution that these organisms make in nutrient cycling and ecosystem functions. The aim of the present study was to investigate the structure of copronecrophagous dung beetle communities inhabiting the main agroecosystems in sou
Rev. Bras. Ciênc. Solo. Publicado em: 27/03/2017
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11. Chemical constituents and technological functional properties of acerola (Malpighia emarginata DC.) waste flour
Acerola is a fruit that can be consumed in the form of juice and pulp. However, during its processing, a large amount of waste is generated (seed and bagasse). Adding value to these by-products is of great interest, since their use can enrich foods with nutrients and fiber. In this study, we performed phytochemical screening, determined the proximate and min
Food Sci. Technol. Publicado em: 01/10/2013
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12. 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