| |
|
|
| Registros recuperados : 80 | |
| 10. |  | BENIN, G.; STORCK, L.; MARCHIORO, V. S.; FRANCO, F. de A.; SCHUSTER, I. Precisão experimental de ensaios de trigo em regiões homogêneas de adaptação. Pesquisa Agropecuária Brasileira, Brasília, DF, v. 48, n. 4, p. 365-372, abr. 2013. Título em inglês: Experimental precision of wheat trials in homogeneous adaptation regions.| Biblioteca(s): Embrapa Unidades Centrais. |
|    |
| 11. | | CERVIGNI, G. D. L.; SCHUSTER, I.; SEDIYAMA, C. S.; BARROS, E. G. de; MOREIRA, M. A. Inherit ance pattern and selection criteria for resistance to soybean cyst nematode races 3 and 9. Pesquisa Agropecuária Brasileira, Brasília, DF, v. 42, n. 10, p. 1413-1419, out. 2007 Título em português: Padrão de herança e critérios de seleção para resistênciaàs raças 3 e 9 do nematóide-de-cisto-da-soja.| Biblioteca(s): Embrapa Unidades Centrais. |
| |
| 12. | | DIAS, D. A.; POLO, L. R. T.; LAZZARI, F.; SILVA, G. J. da; SCHUSTER, I. Genome-wide association for mapping QTLs linked to protein and oil contents in soybean. Pesquisa Agropecuária Brasileira, Brasília, DF, v. 52, n. 10, p. 896-904, out. 2017. Título em português: Associação genômica ampla para mapeamento de QTLs ligados a conteúdos de proteína e óleo em soja.| Biblioteca(s): Embrapa Unidades Centrais. |
| |
| 14. | | ZANDONÁ, C.; NOVAES, T. G.; MEHTA, Y. R.; SCHUSTER, I.; TEIXEIRA, E. A.; CUNHA, H. Herança de resistência a Colletotrichum gossypii var. cephalosporioides em algodoeiro brasileiro. Fitopatologia Brasileira, v.31,n.1,p.76-78,2006.| Biblioteca(s): Embrapa Algodão. |
| |
| 16. | | SCHUSTER, I.; QUEIROZ, V. T. de; TEIXEIRA, A. I.; BARROS, E. G. de; MOREIRA, M. A. Determinação da pureza varietal de sementes de soja com o auxílio de marcadores moleculares microssatélites. Pesquisa Agropecuária Brasileira, Brasília, DF, v. 39, n. 3, p. 247-253, mar. 2004 Título em inglês: Determination of genetic purity of soybean seeds with the aid of microsatellite molecular markers.| Biblioteca(s): Embrapa Unidades Centrais. |
| |
| 17. | | TEIXEIRA-CABRAL, T. A.; SAKIYAMA, N. S.; ZAMBOLIM, L.; PEREIRA, A. A.; SCHUSTER, I. Single-locus inheritance and partial linkage map of Coffea arabica L. Crop Breeding and Applied Biotechnology, Viçosa, MG, v. 4, n. 4, p. 416-421, Dec. 2004.| Biblioteca(s): Embrapa Arroz e Feijão. |
| |
| 18. | | SCHUELTER, A. R.; SILVA, M. F. da; SOUZA, I. R. P. de; MARCOLIN, J.; SCHUSTER, I. Tolerância genética de linhagens de milho aos herbicidas tembotrione e nicosulfuron. Revista Brasileira de Milho e Sorgo, Sete Lagoas, v. 17, n. 2, p. 317-327, 2018.| Biblioteca(s): Embrapa Milho e Sorgo. |
| |
| 20. | | FONTANELI, R. S.; HENRICH, J. C.; OERLECKE, D.; SCHUSTER, I.; FONTANELI, R. S. Efeito da ceifa, da queima, do diferimento e da adubação sobre uma pastagem natural. Anais da Reunião Anual da SBZ, 30., 18 a 23 de Julho de 1993, Rio de Janeiro-RJ, p. 130, 1993.| Biblioteca(s): Embrapa Trigo. |
| |
| Registros recuperados : 80 | |
|
|
|
 | Acesso ao texto completo restrito à biblioteca da Embrapa Pecuária Sul. Para informações adicionais entre em contato com cppsul.biblioteca@embrapa.br. |
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.
Download
Esconder MarcMostrar Marc Completo |
|
Registro original: |
Embrapa Pecuária Sul (CPPSUL) |
|
|
Biblioteca |
ID |
Origem |
Tipo/Formato |
Classificação |
Cutter |
Registro |
Volume |
Status |
Fechar
|
| Nenhum registro encontrado para a expressão de busca informada. |
|
|
