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Registro Completo |
Biblioteca(s): |
Embrapa Pecuária Sul. |
Data corrente: |
22/12/2021 |
Data da última atualização: |
10/01/2022 |
Tipo da produção científica: |
Resumo em Anais de Congresso |
Autoria: |
ALMEIDA, T. S. de; SANTOS, I. D.; SANTOS, B. A. dos; NALERIO, E. S.; GIONGO, C.; WAGNER, R.; COPETTI, M. V. |
Afiliação: |
TIAGO SANTOS DE ALMEIDA, UFSM; INGRID DUARTE SANTOS, UFSM; BIBIANA ALVES DOS SANTOS, UFSM; ELEN SILVEIRA NALERIO, CPPSUL; CITIELI GIONGO, CPPSUL; ROGER WAGNER, UFSM; MARINA VENTURINI COPETTI, UFSM. |
Título: |
Sheep dry-cured legs: effect of spices and maturation time on volatile profile and mold growing. |
Ano de publicação: |
2021 |
Fonte/Imprenta: |
In: SIMPÓSIO LATINO AMERICANO DE CIÊNCIA DE ALIMENTOS, 14., 2021, Campinas. Anais eletrônicos... Campinas: Galoá, 2021. |
Idioma: |
Inglês |
Notas: |
Slaca. |
Conteúdo: |
This study aimed to evaluate changes in the composition of volatile compounds (VCs) in dry-cured sheep legs spiced (SLS) or only salted (control; SLC) along the maturation. Black pepper, white pepper, nutmeg, onion, marjoram, garlic, and salt were used for the seasoning of SLS, while only salt was used in SLC. Then, the cured sheep legs (SL) were dried and matured under specific relative humidity and temperature program, with sampling for volatile compounds (VCs) profile and mycological analyses at 90 and 180 days, intermediate and final stages, respectively. The VCs extraction was carried out by solid-phase microextraction and analyzed in gas chromatograph coupled to a mass spectrometer; and mycological analyses in Dichloran Glicerol 18% Agar. The data were submitted to an exploratory multivariate analysis using principal component analysis (PCA). A total of 123 VCs were detected in SLs, and aldehydes, alcohols, ketones, acids, and esters were common in both periods and treatments. Hexanal, 3-methyl-butanal, 2-pentanone, and ethanol were majorin SLs. Fungal population was higher in SLS when compared to SLC, in both accessed times, with a predominance of xerophilic Aspergillus spp. In PCA plot was possible to discriminate samples by time of maturation in PC1, when samples in intermediate stage has mainly high amount of terpenes compounds from spices; on the other hand at day 180 treatments were correlated with compounds from lipid oxidation (hexanal, 1-octen-3-ol, (E)octen-1-al) and amino acid (branched-chain and aromatic alcohols, aldehydes, and acids) degradation. In PC2, was observed that SLC (90 days) and SLS (180 days) presented a high amount of linear chain organic acids, while SLS was characterized for presence of the linalool, and less compounds from enzymatic and fungal metabolism. In conclusion, maturated SLS increase the terpenes compounds from spices and consequently, it generates less lipid-derived and amino acids VCs than SLC ones. Funding Agencies: CNPq; CAPES; Federal University of Santa Maria; Embrapa Livestock South Key words: Volatile compounds; Matured sheep meat product; Fungi MenosThis study aimed to evaluate changes in the composition of volatile compounds (VCs) in dry-cured sheep legs spiced (SLS) or only salted (control; SLC) along the maturation. Black pepper, white pepper, nutmeg, onion, marjoram, garlic, and salt were used for the seasoning of SLS, while only salt was used in SLC. Then, the cured sheep legs (SL) were dried and matured under specific relative humidity and temperature program, with sampling for volatile compounds (VCs) profile and mycological analyses at 90 and 180 days, intermediate and final stages, respectively. The VCs extraction was carried out by solid-phase microextraction and analyzed in gas chromatograph coupled to a mass spectrometer; and mycological analyses in Dichloran Glicerol 18% Agar. The data were submitted to an exploratory multivariate analysis using principal component analysis (PCA). A total of 123 VCs were detected in SLs, and aldehydes, alcohols, ketones, acids, and esters were common in both periods and treatments. Hexanal, 3-methyl-butanal, 2-pentanone, and ethanol were majorin SLs. Fungal population was higher in SLS when compared to SLC, in both accessed times, with a predominance of xerophilic Aspergillus spp. In PCA plot was possible to discriminate samples by time of maturation in PC1, when samples in intermediate stage has mainly high amount of terpenes compounds from spices; on the other hand at day 180 treatments were correlated with compounds from lipid oxidation (hexanal, 1-octen-3-ol, (E)octen-1... Mostrar Tudo |
Thesagro: |
Carne Tratada; Ovino. |
Categoria do assunto: |
-- |
Marc: |
LEADER 02837nam a2200217 a 4500 001 2138294 005 2022-01-10 008 2021 bl uuuu u00u1 u #d 100 1 $aALMEIDA, T. S. de 245 $aSheep dry-cured legs$beffect of spices and maturation time on volatile profile and mold growing.$h[electronic resource] 260 $aIn: SIMPÓSIO LATINO AMERICANO DE CIÊNCIA DE ALIMENTOS, 14., 2021, Campinas. Anais eletrônicos... Campinas: Galoá$c2021 500 $aSlaca. 520 $aThis study aimed to evaluate changes in the composition of volatile compounds (VCs) in dry-cured sheep legs spiced (SLS) or only salted (control; SLC) along the maturation. Black pepper, white pepper, nutmeg, onion, marjoram, garlic, and salt were used for the seasoning of SLS, while only salt was used in SLC. Then, the cured sheep legs (SL) were dried and matured under specific relative humidity and temperature program, with sampling for volatile compounds (VCs) profile and mycological analyses at 90 and 180 days, intermediate and final stages, respectively. The VCs extraction was carried out by solid-phase microextraction and analyzed in gas chromatograph coupled to a mass spectrometer; and mycological analyses in Dichloran Glicerol 18% Agar. The data were submitted to an exploratory multivariate analysis using principal component analysis (PCA). A total of 123 VCs were detected in SLs, and aldehydes, alcohols, ketones, acids, and esters were common in both periods and treatments. Hexanal, 3-methyl-butanal, 2-pentanone, and ethanol were majorin SLs. Fungal population was higher in SLS when compared to SLC, in both accessed times, with a predominance of xerophilic Aspergillus spp. In PCA plot was possible to discriminate samples by time of maturation in PC1, when samples in intermediate stage has mainly high amount of terpenes compounds from spices; on the other hand at day 180 treatments were correlated with compounds from lipid oxidation (hexanal, 1-octen-3-ol, (E)octen-1-al) and amino acid (branched-chain and aromatic alcohols, aldehydes, and acids) degradation. In PC2, was observed that SLC (90 days) and SLS (180 days) presented a high amount of linear chain organic acids, while SLS was characterized for presence of the linalool, and less compounds from enzymatic and fungal metabolism. In conclusion, maturated SLS increase the terpenes compounds from spices and consequently, it generates less lipid-derived and amino acids VCs than SLC ones. Funding Agencies: CNPq; CAPES; Federal University of Santa Maria; Embrapa Livestock South Key words: Volatile compounds; Matured sheep meat product; Fungi 650 $aCarne Tratada 650 $aOvino 700 1 $aSANTOS, I. D. 700 1 $aSANTOS, B. A. dos 700 1 $aNALERIO, E. S. 700 1 $aGIONGO, C. 700 1 $aWAGNER, R. 700 1 $aCOPETTI, M. V.
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Embrapa Pecuária Sul (CPPSUL) |
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| Acesso ao texto completo restrito à biblioteca da Embrapa Hortaliças. Para informações adicionais entre em contato com cnph.biblioteca@embrapa.br. |
Registro Completo
Biblioteca(s): |
Embrapa Hortaliças. |
Data corrente: |
08/09/1995 |
Data da última atualização: |
08/09/1995 |
Autoria: |
LIMA, M. F.; LOPES, C. A. |
Afiliação: |
EMBRAPA-CNPH. |
Título: |
Reacao das cultivares de batata Achat e Baronesa a 20 isolados de Fusarium solanii f.sp. eumartii. |
Ano de publicação: |
1995 |
Fonte/Imprenta: |
Horticultura Brasileira, Brasilia, v.13, n.1, p.89, maio 1995. |
ISSN: |
0100-0536 |
Idioma: |
Português |
Notas: |
Resumo. |
Palavras-Chave: |
Disease; Fungus; Fusarium solani eumartii; Potato. |
Thesagro: |
Batata; Cerrado; Doença; Fungo; Solanum Tuberosum. |
Categoria do assunto: |
-- |
Marc: |
LEADER 00682naa a2200253 a 4500 001 1753758 005 1995-09-08 008 1995 bl uuuu u00u1 u #d 022 $a0100-0536 100 1 $aLIMA, M. F. 245 $aReacao das cultivares de batata Achat e Baronesa a 20 isolados de Fusarium solanii f.sp. eumartii. 260 $c1995 500 $aResumo. 650 $aBatata 650 $aCerrado 650 $aDoença 650 $aFungo 650 $aSolanum Tuberosum 653 $aDisease 653 $aFungus 653 $aFusarium solani eumartii 653 $aPotato 700 1 $aLOPES, C. A. 773 $tHorticultura Brasileira, Brasilia$gv.13, n.1, p.89, maio 1995.
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