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Registro Completo |
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Biblioteca(s): |
Embrapa Hortaliças. |
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Data corrente: |
10/06/2003 |
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Data da última atualização: |
10/06/2003 |
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Autoria: |
MUNHOZ, R. E. F.; PRIOLI, A. J.; SCAPIM, C. A.; SIMON, G. A. |
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Título: |
Correlação entre heterose e diversidade genética obtida por análise dialélica e RAPD em cultivares de milho-pipoca. |
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Ano de publicação: |
2003 |
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Fonte/Imprenta: |
In: CONGRESSO BRASILEIRO DE MELHORAMENTO DE PLANTAS, 2., 2003, Porto Seguro. Melhoramento da qualidade de vida: [anais]. Porto Seguro: SBMP, 2003. |
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Descrição Física: |
CD-ROM. |
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Idioma: |
Português |
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Palavras-Chave: |
Análise dialélica; Distância genética; Diversidade genética; Heterose; Milho-pipoca; RAPD. |
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Thesagro: |
Milho Doce; Zea Mays. |
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Categoria do assunto: |
-- |
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Marc: |
LEADER 00827naa a2200253 a 4500
001 1773695
005 2003-06-10
008 2003 bl uuuu u00u1 u #d
100 1 $aMUNHOZ, R. E. F.
245 $aCorrelação entre heterose e diversidade genética obtida por análise dialélica e RAPD em cultivares de milho-pipoca.
260 $c2003
300 $cCD-ROM.
650 $aMilho Doce
650 $aZea Mays
653 $aAnálise dialélica
653 $aDistância genética
653 $aDiversidade genética
653 $aHeterose
653 $aMilho-pipoca
653 $aRAPD
700 1 $aPRIOLI, A. J.
700 1 $aSCAPIM, C. A.
700 1 $aSIMON, G. A.
773 $tIn: CONGRESSO BRASILEIRO DE MELHORAMENTO DE PLANTAS, 2., 2003, Porto Seguro. Melhoramento da qualidade de vida: [anais]. Porto Seguro: SBMP, 2003.
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Registro original: |
Embrapa Hortaliças (CNPH) |
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 | Acesso ao texto completo restrito à biblioteca da Embrapa Pantanal. Para informações adicionais entre em contato com cpap.biblioteca@embrapa.br. |
Registro Completo
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Biblioteca(s): |
Embrapa Pantanal. |
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Data corrente: |
19/10/2015 |
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Data da última atualização: |
31/03/2016 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Circulação/Nível: |
A - 2 |
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Autoria: |
FOGACA, F. H. dos S.; SANT'ANA, L. S.; LARA, J. A. F. de; MAIA, A. C. G.; CARNEIRO, D. J. |
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Afiliação: |
FABIOLA HELENA DOS SANTOS FOGACA, CPAMN; LÉA SILVIA SANT'ANA, CAUNESP; JORGE ANTONIO FERREIRA DE LARA, CPAP; ANA CECILIA GIACOMETTI MAIA; DALTON JOSÉ CARNEIRO, CAUNESP. |
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Título: |
Restructured products from tilapia industry byproducts: the effects of tapioca starch andwashing cycles. |
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Ano de publicação: |
2015 |
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Fonte/Imprenta: |
Food and Bioproducts Processing, v. 94, p. 482-488, 2015. |
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ISSN: |
0960-3085 |
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DOI: |
10.1016/j.fbp.2014.07.003 |
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Idioma: |
Inglês |
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Conteúdo: |
The tilapia fileting industry generates large amounts of nutritionally significant waste material, and the recovery ofthis material is important. The manufacture of restructured products from mechanically recovered fish meat (MRFM)obtained from tilapia fileting allows the use of proteins of high biological value that would otherwise be dischargedinto the environment. The objective of this study was to evaluate the effect of washing cycles (either one cycle or fivecycles) and of the addition of tapioca starch (20% vs. a no-starch control) on the characteristics of surimi obtainedfrom MRFM produced by the tilapia industry and destined for use in restructured products. To evaluate the qualityattributes of the product, the structure of a surimi protein matrix and its relationship to selected physicochemicalparameters and morphological characteristics was assessed. Both the number of washing cycles and the starchaddition were found to influence the moisture, protein and lipid content of the MRFM surimi. Higher whiteness wasfound after five washing cycles. Because the tapioca starch acted as a stabilizer, the fat globules were more stable andwell distributed, and an emulsion with better properties resulted. A homogeneous network of fat globules linked tothe protein matrix by a layer of tapioca starch was formed. Another advantage of this approach is that tapioca starchis gluten free. This property is important for specific groups in the population, e.g., celiac-intolerant consumers. MenosThe tilapia fileting industry generates large amounts of nutritionally significant waste material, and the recovery ofthis material is important. The manufacture of restructured products from mechanically recovered fish meat (MRFM)obtained from tilapia fileting allows the use of proteins of high biological value that would otherwise be dischargedinto the environment. The objective of this study was to evaluate the effect of washing cycles (either one cycle or fivecycles) and of the addition of tapioca starch (20% vs. a no-starch control) on the characteristics of surimi obtainedfrom MRFM produced by the tilapia industry and destined for use in restructured products. To evaluate the qualityattributes of the product, the structure of a surimi protein matrix and its relationship to selected physicochemicalparameters and morphological characteristics was assessed. Both the number of washing cycles and the starchaddition were found to influence the moisture, protein and lipid content of the MRFM surimi. Higher whiteness wasfound after five washing cycles. Because the tapioca starch acted as a stabilizer, the fat globules were more stable andwell distributed, and an emulsion with better properties resulted. A homogeneous network of fat globules linked tothe protein matrix by a layer of tapioca starch was formed. Another advantage of this approach is that tapioca starchis gluten free. This property is important for specific groups in the population, e.g., celiac-intolerant consumer... Mostrar Tudo |
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Palavras-Chave: |
Lipid oxidation. |
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Thesagro: |
Peixe; Tapioca; Tilapia. |
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Thesaurus NAL: |
chemical composition; Fish meat; Lipid peroxidation; Surimi. |
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Categoria do assunto: |
L Ciência Animal e Produtos de Origem Animal |
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Marc: |
LEADER 02318naa a2200289 a 4500
001 2026648
005 2016-03-31
008 2015 bl --- 0-- u #d
022 $a0960-3085
024 7 $a10.1016/j.fbp.2014.07.003$2DOI
100 1 $aFOGACA, F. H. dos S.
245 $aRestructured products from tilapia industry byproducts$bthe effects of tapioca starch andwashing cycles.
260 $c2015
520 $aThe tilapia fileting industry generates large amounts of nutritionally significant waste material, and the recovery ofthis material is important. The manufacture of restructured products from mechanically recovered fish meat (MRFM)obtained from tilapia fileting allows the use of proteins of high biological value that would otherwise be dischargedinto the environment. The objective of this study was to evaluate the effect of washing cycles (either one cycle or fivecycles) and of the addition of tapioca starch (20% vs. a no-starch control) on the characteristics of surimi obtainedfrom MRFM produced by the tilapia industry and destined for use in restructured products. To evaluate the qualityattributes of the product, the structure of a surimi protein matrix and its relationship to selected physicochemicalparameters and morphological characteristics was assessed. Both the number of washing cycles and the starchaddition were found to influence the moisture, protein and lipid content of the MRFM surimi. Higher whiteness wasfound after five washing cycles. Because the tapioca starch acted as a stabilizer, the fat globules were more stable andwell distributed, and an emulsion with better properties resulted. A homogeneous network of fat globules linked tothe protein matrix by a layer of tapioca starch was formed. Another advantage of this approach is that tapioca starchis gluten free. This property is important for specific groups in the population, e.g., celiac-intolerant consumers.
650 $achemical composition
650 $aFish meat
650 $aLipid peroxidation
650 $aSurimi
650 $aPeixe
650 $aTapioca
650 $aTilapia
653 $aLipid oxidation
700 1 $aSANT'ANA, L. S.
700 1 $aLARA, J. A. F. de
700 1 $aMAIA, A. C. G.
700 1 $aCARNEIRO, D. J.
773 $tFood and Bioproducts Processing$gv. 94, p. 482-488, 2015.
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