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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 Acre. |
Data corrente: |
16/01/1998 |
Data da última atualização: |
20/11/2023 |
Tipo da produção científica: |
Artigo em Anais de Congresso |
Autoria: |
MARINHO, J. T. de S.; PEREIRA, R. de C. A.; COSTA, J. G. da. |
Afiliação: |
JOSE TADEU DE SOUZA MARINHO, CPAF-AC; RITA DE CASSIA ALVES PEREIRA, CPAF-AC; JOAO GOMES DA COSTA, CPAF-AC. |
Título: |
Avaliação de genótipos precoces de feijoeiro comum (Phaseolus vulgaris L.) em Rio Branco-Acre. |
Ano de publicação: |
1996 |
Fonte/Imprenta: |
In: REUNIÃO NACIONAL DE PESQUISA DE FEIJÃO, 5., 1996, Goiânia. Resumos expandidos. Goiânia: Embrapa-CNPAF, 1996. |
Páginas: |
p. 368-369. |
Série: |
(EMBRAPA-CNPAF. Documentos, 69). |
ISSN: |
0101-9716 |
Idioma: |
Português |
Conteúdo: |
Este trabalho foi desenvolvido com o objetivo de identificar e selecionar genótipos de feijão precoce adaptados às condições climáticas do Acre, que possam reduzir as perdas pela referida doença. |
Palavras-Chave: |
Aclimatación; Acre; Amazonia Occidental; Amazônia Ocidental; Desarrollo temprano; Embrapa Acre; Enfermedades fungales de las plantas; Ensayos de variedades; Factores ambientales; Fitomejoramiento; Frijoles; Granjas de demonstración; Mela do feijoeiro; Rio Branco (AC); Western Amazon. |
Thesagro: |
Aclimatação; Campo Experimental; Comportamento de Variedade; Condição Ambiental; Doença Fúngica; Feijão; Genótipo; Maturação Precoce; Melhoramento Genético Vegetal; Phaseolus Vulgaris; Thanatephorus Cucumeris. |
Thesaurus NAL: |
Acclimation; Beans; Demonstration farms; Early development; Environmental factors; Fungal diseases of plants; Genotype; Plant breeding; Variety trials. |
Categoria do assunto: |
G Melhoramento Genético |
URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/doc/492650/1/1376.pdf
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Marc: |
LEADER 02005nam a2200589 a 4500 001 1492650 005 2023-11-20 008 1996 bl uuuu u00u1 u #d 022 $a0101-9716 100 1 $aMARINHO, J. T. de S. 245 $aAvaliação de genótipos precoces de feijoeiro comum (Phaseolus vulgaris L.) em Rio Branco-Acre.$h[electronic resource] 260 $aIn: REUNIÃO NACIONAL DE PESQUISA DE FEIJÃO, 5., 1996, Goiânia. Resumos expandidos. Goiânia: Embrapa-CNPAF$c1996 300 $ap. 368-369. 490 $a(EMBRAPA-CNPAF. Documentos, 69). 520 $aEste trabalho foi desenvolvido com o objetivo de identificar e selecionar genótipos de feijão precoce adaptados às condições climáticas do Acre, que possam reduzir as perdas pela referida doença. 650 $aAcclimation 650 $aBeans 650 $aDemonstration farms 650 $aEarly development 650 $aEnvironmental factors 650 $aFungal diseases of plants 650 $aGenotype 650 $aPlant breeding 650 $aVariety trials 650 $aAclimatação 650 $aCampo Experimental 650 $aComportamento de Variedade 650 $aCondição Ambiental 650 $aDoença Fúngica 650 $aFeijão 650 $aGenótipo 650 $aMaturação Precoce 650 $aMelhoramento Genético Vegetal 650 $aPhaseolus Vulgaris 650 $aThanatephorus Cucumeris 653 $aAclimatación 653 $aAcre 653 $aAmazonia Occidental 653 $aAmazônia Ocidental 653 $aDesarrollo temprano 653 $aEmbrapa Acre 653 $aEnfermedades fungales de las plantas 653 $aEnsayos de variedades 653 $aFactores ambientales 653 $aFitomejoramiento 653 $aFrijoles 653 $aGranjas de demonstración 653 $aMela do feijoeiro 653 $aRio Branco (AC) 653 $aWestern Amazon 700 1 $aPEREIRA, R. de C. A. 700 1 $aCOSTA, J. G. da
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