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Registro Completo |
Biblioteca(s): |
Embrapa Caprinos e Ovinos. |
Data corrente: |
13/10/2011 |
Data da última atualização: |
23/09/2019 |
Tipo da produção científica: |
Artigo em Periódico Indexado |
Autoria: |
GUERRA, I. C. D.; FÉLEX, S. S. S.; MEIRELES, R. B. L. M.; DALMÁS, P. S.; MOREIRA, R. T.; HONÓRIO, V. G.; MORGANO, M. A.; MILANI, R. F.; BENEVIDES, S. D.; QUEIROGA, R. C. R. E.; MADRUGA, M. S. |
Afiliação: |
Pos-graduate, Federal University of Paraiba, João Pessoa, PB, Brazil.; Pos-graduate, Federal University of Paraiba, João Pessoa, PB, Brazil.; Pos-graduate, Federal University of Paraiba, João Pessoa, PB, Brazil.; Pos-graduate, Federal University of Paraiba, João Pessoa, PB, Brazil.; Pos-graduate, Federal University of Paraiba, João Pessoa, PB, Brazil.; Pos-graduate, Federal University of Paraiba, João Pessoa, PB, Brazil.; Food Technology Institute, ITAL, Campina, SP, Brazil.; Food Technology Institute, ITAL, Campina, SP, Brazil.; SELENE DAIHA BENEVIDES, CNPC; Federal University of Paraiba, João Pessoa, PB, Brazil.; Federal University of Paraiba, João Pessoa, PB, Brazil. |
Título: |
Evaluation of goat mortadella prepared with different levels of fat and goat meat from discarded animals. |
Ano de publicação: |
2011 |
Fonte/Imprenta: |
Small Ruminant Research, Amsterdam, v. 98, n. 1/3, p. 59-63, June, 2011. |
DOI: |
10.1016/j.smallrumres.2011.03.019 |
Idioma: |
Inglês |
Conteúdo: |
Abstract: The objectives of this study were to develop a value added product, goat mortadella, using meat fromdiscardedanimals; to evaluatepork fat at various levels of inclusioninmortadella in an effort to reduce the fat content of the product; to determine consumer acceptability; and to determine the physico-chemical properties of this goat product. Three goat mortadella formulations were manufactured containing 10, 20 and 30% pork fat. The sensory characteristics, microbiological and proximate analysis, starch, chlorides, pH, water activity (Aw), water holding capacity (WHC), emulsion stability and CIE colour characteristics (i.e. a*, b* and L*) of the mortadella were evaluated. The total number of thermotolerant coliforms, Staphylococcus aureus, Salmonella and Clostridium sulphite-reducers in the goat mortadella were in accordance with Brazilian legislation. Consumer panellists detected signi?cant differences (P < 0.05) in appearance, colour, odour, ?avour, texture and overall acceptance among the goat mortadella formulations. The goat mortadella prepared with 10% fat was rated the highest. In addition, approximately 70% of the panellists commented that they would purchase the goat mortadella. The percentages of moisture and protein were reduced as the percentages of fat added to the formulation increased. The goat mortadella with 30% fat had higher (P < 0.05) fat, ash, emulsion stability,WHC and b* contents than those with 10 and 20% fat. The use of meat from discarded goats in the preparation of mortadella allows getting the most from this material, and the addition of 10% fat resulted in a goat mortadella with better acceptance and lowest fat content. MenosAbstract: The objectives of this study were to develop a value added product, goat mortadella, using meat fromdiscardedanimals; to evaluatepork fat at various levels of inclusioninmortadella in an effort to reduce the fat content of the product; to determine consumer acceptability; and to determine the physico-chemical properties of this goat product. Three goat mortadella formulations were manufactured containing 10, 20 and 30% pork fat. The sensory characteristics, microbiological and proximate analysis, starch, chlorides, pH, water activity (Aw), water holding capacity (WHC), emulsion stability and CIE colour characteristics (i.e. a*, b* and L*) of the mortadella were evaluated. The total number of thermotolerant coliforms, Staphylococcus aureus, Salmonella and Clostridium sulphite-reducers in the goat mortadella were in accordance with Brazilian legislation. Consumer panellists detected signi?cant differences (P < 0.05) in appearance, colour, odour, ?avour, texture and overall acceptance among the goat mortadella formulations. The goat mortadella prepared with 10% fat was rated the highest. In addition, approximately 70% of the panellists commented that they would purchase the goat mortadella. The percentages of moisture and protein were reduced as the percentages of fat added to the formulation increased. The goat mortadella with 30% fat had higher (P < 0.05) fat, ash, emulsion stability,WHC and b* contents than those with 10 and 20% fat. The use of meat from discarded ... Mostrar Tudo |
Palavras-Chave: |
Embutido cozido. |
Thesagro: |
Caprino; Carne; Gordura; Mortadela; Produto derivado da carne; Tecnologia de alimento. |
Categoria do assunto: |
-- |
Marc: |
LEADER 02709naa a2200337 a 4500 001 1903020 005 2019-09-23 008 2011 bl uuuu u00u1 u #d 024 7 $a10.1016/j.smallrumres.2011.03.019$2DOI 100 1 $aGUERRA, I. C. D. 245 $aEvaluation of goat mortadella prepared with different levels of fat and goat meat from discarded animals.$h[electronic resource] 260 $c2011 520 $aAbstract: The objectives of this study were to develop a value added product, goat mortadella, using meat fromdiscardedanimals; to evaluatepork fat at various levels of inclusioninmortadella in an effort to reduce the fat content of the product; to determine consumer acceptability; and to determine the physico-chemical properties of this goat product. Three goat mortadella formulations were manufactured containing 10, 20 and 30% pork fat. The sensory characteristics, microbiological and proximate analysis, starch, chlorides, pH, water activity (Aw), water holding capacity (WHC), emulsion stability and CIE colour characteristics (i.e. a*, b* and L*) of the mortadella were evaluated. The total number of thermotolerant coliforms, Staphylococcus aureus, Salmonella and Clostridium sulphite-reducers in the goat mortadella were in accordance with Brazilian legislation. Consumer panellists detected signi?cant differences (P < 0.05) in appearance, colour, odour, ?avour, texture and overall acceptance among the goat mortadella formulations. The goat mortadella prepared with 10% fat was rated the highest. In addition, approximately 70% of the panellists commented that they would purchase the goat mortadella. The percentages of moisture and protein were reduced as the percentages of fat added to the formulation increased. The goat mortadella with 30% fat had higher (P < 0.05) fat, ash, emulsion stability,WHC and b* contents than those with 10 and 20% fat. The use of meat from discarded goats in the preparation of mortadella allows getting the most from this material, and the addition of 10% fat resulted in a goat mortadella with better acceptance and lowest fat content. 650 $aCaprino 650 $aCarne 650 $aGordura 650 $aMortadela 650 $aProduto derivado da carne 650 $aTecnologia de alimento 653 $aEmbutido cozido 700 1 $aFÉLEX, S. S. S. 700 1 $aMEIRELES, R. B. L. M. 700 1 $aDALMÁS, P. S. 700 1 $aMOREIRA, R. T. 700 1 $aHONÓRIO, V. G. 700 1 $aMORGANO, M. A. 700 1 $aMILANI, R. F. 700 1 $aBENEVIDES, S. D. 700 1 $aQUEIROGA, R. C. R. E. 700 1 $aMADRUGA, M. S. 773 $tSmall Ruminant Research, Amsterdam$gv. 98, n. 1/3, p. 59-63, June, 2011.
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Embrapa Caprinos e Ovinos (CNPC) |
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Biblioteca(s): |
Embrapa Agricultura Digital. |
Data corrente: |
04/11/2020 |
Data da última atualização: |
11/11/2020 |
Tipo da produção científica: |
Capítulo em Livro Técnico-Científico |
Autoria: |
MACÁRIO, C. G. do N.; ESQUERDO, J. C. D. M.; COUTINHO, A. C.; SPERANZA, E. A.; SILVA, J. dos S. V. da; ANTUNES, J. F. G.; VENDRÚSCULO, L. G.; CRUZ, S. A. B. da. |
Afiliação: |
CARLA GEOVANA DO NASCIMENTO MACARIO, CNPTIA; JULIO CESAR DALLA MORA ESQUERDO, CNPTIA; ALEXANDRE CAMARGO COUTINHO, CNPTIA; EDUARDO ANTONIO SPERANZA, CNPTIA; JOAO DOS SANTOS VILA DA SILVA, CNPTIA; JOAO FRANCISCO GONCALVES ANTUNES, CNPTIA; LAURIMAR GONCALVES VENDRUSCULO, CNPTIA; SERGIO APARECIDO BRAGA DA CRUZ, CNPTIA. |
Título: |
Geotecnologias na agricultura digital. |
Ano de publicação: |
2020 |
Fonte/Imprenta: |
In: MASSRUHÁ, S. M. F. S.; LEITE, M. A. de A.; OLIVEIRA, S. R. de M.; MEIRA, C. A. A.; LUCHIARI JUNIOR, A.; BOLFE, E. L. (Ed.). Agricultura digital: pesquisa, desenvolvimento e inovação nas cadeias produtivas. Brasília, DF: Embrapa, 2020. cap. 4, p. 94-118. |
ISBN: |
978-65-86056-37-2 |
Idioma: |
Português |
Conteúdo: |
Introdução. Aplicações das geotecnologias no monitoramento agrícola e ambiental. Dados geoespaciais: conceitos básicos e sua organização. Sensoriamento remoto. Séries temporais de imagens de satélite e o desenvolvimento do SATVeg. Monitoramento do uso e da cobertura da terra - Projeto TerraClass. Projeto GeoMS. Sistemas de informações geográficas na web. GeoPortal e WebGIS TerraClass. Sistema interativo de suporte ao licenciamento ambiental (Sisla). SIAGEO Amazônia - Sistema Interativo de Análise Geoespacial da Amazônia Legal. Considerações finais. |
Palavras-Chave: |
Agricultura digital; Dados geoespaciais; Digital agriculture; Geotecnologia. |
Thesagro: |
Agricultura; Sensoriamento Remoto. |
Thesaurus NAL: |
Agriculture; Remote sensing; Spatial data. |
Categoria do assunto: |
-- |
URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/217701/1/LV-Agricultura-digital-2020-cap4.pdf
|
Marc: |
LEADER 01695naa a2200325 a 4500 001 2126226 005 2020-11-11 008 2020 bl uuuu u00u1 u #d 020 $a978-65-86056-37-2 100 1 $aMACÁRIO, C. G. do N. 245 $aGeotecnologias na agricultura digital.$h[electronic resource] 260 $c2020 520 $aIntrodução. Aplicações das geotecnologias no monitoramento agrícola e ambiental. Dados geoespaciais: conceitos básicos e sua organização. Sensoriamento remoto. Séries temporais de imagens de satélite e o desenvolvimento do SATVeg. Monitoramento do uso e da cobertura da terra - Projeto TerraClass. Projeto GeoMS. Sistemas de informações geográficas na web. GeoPortal e WebGIS TerraClass. Sistema interativo de suporte ao licenciamento ambiental (Sisla). SIAGEO Amazônia - Sistema Interativo de Análise Geoespacial da Amazônia Legal. Considerações finais. 650 $aAgriculture 650 $aRemote sensing 650 $aSpatial data 650 $aAgricultura 650 $aSensoriamento Remoto 653 $aAgricultura digital 653 $aDados geoespaciais 653 $aDigital agriculture 653 $aGeotecnologia 700 1 $aESQUERDO, J. C. D. M. 700 1 $aCOUTINHO, A. C. 700 1 $aSPERANZA, E. A. 700 1 $aSILVA, J. dos S. V. da 700 1 $aANTUNES, J. F. G. 700 1 $aVENDRÚSCULO, L. G. 700 1 $aCRUZ, S. A. B. da 773 $tIn: MASSRUHÁ, S. M. F. S.; LEITE, M. A. de A.; OLIVEIRA, S. R. de M.; MEIRA, C. A. A.; LUCHIARI JUNIOR, A.; BOLFE, E. L. (Ed.). Agricultura digital: pesquisa, desenvolvimento e inovação nas cadeias produtivas. Brasília, DF: Embrapa, 2020. cap. 4, p. 94-118.
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