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Registro Completo |
Biblioteca(s): |
Embrapa Amapá. |
Data corrente: |
18/02/2008 |
Data da última atualização: |
18/06/2018 |
Tipo da produção científica: |
Artigo em Anais de Congresso |
Autoria: |
BEZERRA, V. S.; LOPES FILHO, R. P. |
Afiliação: |
VALERIA SALDANHA BEZERRA, CPAF-AP; RAIMUNDO PINHEIRO LOPES FILHO, CPAF-AP. |
Título: |
Avaliação de características físico-químicas de polpas de cupuaçu do Estado do Amapá. |
Ano de publicação: |
2004 |
Fonte/Imprenta: |
In: CONGRESSO BRASILEIRO DE CIÊNCIA E TECNOLOGIA DE ALIMENTOS, 19., 2004, Recife. Anais... Recife: SBCTA, 2004. |
Idioma: |
Português |
Palavras-Chave: |
Progênies. |
Thesagro: |
Cupuaçu; Polpa. |
Categoria do assunto: |
K Ciência Florestal e Produtos de Origem Vegetal |
URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/64008/1/AP-avaliacao-caracteristicas-polpas-cupuacu.pdf
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Marc: |
LEADER 00499nam a2200145 a 4500 001 1348965 005 2018-06-18 008 2004 bl uuuu u00u1 u #d 100 1 $aBEZERRA, V. S. 245 $aAvaliação de características físico-químicas de polpas de cupuaçu do Estado do Amapá. 260 $aIn: CONGRESSO BRASILEIRO DE CIÊNCIA E TECNOLOGIA DE ALIMENTOS, 19., 2004, Recife. Anais... Recife: SBCTA$c2004 650 $aCupuaçu 650 $aPolpa 653 $aProgênies 700 1 $aLOPES FILHO, R. P.
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Registro original: |
Embrapa Amapá (CPAF-AP) |
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Registro Completo
Biblioteca(s): |
Embrapa Instrumentação; Embrapa Pecuária Sudeste. |
Data corrente: |
25/09/2019 |
Data da última atualização: |
11/03/2020 |
Tipo da produção científica: |
Artigo em Periódico Indexado |
Circulação/Nível: |
A - 2 |
Autoria: |
CORDEIRO, C. de S.; FORATO, L. A.; BERNARDES FILHO, R.; NASSU, R. T. |
Afiliação: |
Cecília de Souza Cordeiro, UNESP; LUCIMARA APARECIDA FORATO, CNPDIA; RUBENS BERNARDES FILHO, CNPDIA; RENATA TIEKO NASSU, CPPSE. |
Título: |
Utilization of zein-based coatings containing vegetable oils on the physicochemical characteristics of vacuum-packaged lamb meat. |
Ano de publicação: |
2019 |
Fonte/Imprenta: |
Ciência Rural, Santa Maria, v.49, n.10, e20190310, 2019. |
ISSN: |
1678-4596 |
DOI: |
http://dx.doi.org/10.1590/0103-8478cr20190310 |
Idioma: |
Inglês |
Conteúdo: |
During the shelf-life of fresh meat, physical, chemical, microbiological, and sensory changes may occur. To avoid such changes, the combination of vacuum-packaging and use of edible coatings make a good strategy. This study aimed to evaluate the physicochemical characteristics of vacuum-packaged lamb meat combined with different zein-based edible coatings containing different vegetable oils (pink pepper, rosemary, olive oil, and the combinations of olive oil + pink pepper or rosemary), stored at 5 ± 1 °C. Parameters including pH, instrumental color, water holding capacity (WHC), shear force, and thiobarbituric acid reactive substances (TBARS) were analyzed every seven days, for 29 days. Significant differences (P<0.05) were observed in coating effects and storage time. The combination of olive oil and pepper oil (OLPP) exhibited higher color stability, while the coatings containing rosemary (RO), rosemary and olive oil (OLRO), and pink pepper oil (PP) exhibited the highest oxidative stability in 29 days. The pH, WHC, and shear force parameters did not appear to have been affected by the coatings. In summary, as appearance is an important purchasing factor, the coating containing olive oil and pink pepper oil is very promising as an alternative for maintaining vacuum-packaged lamb meat quality. |
Palavras-Chave: |
Carne ovina; Óleo de alecrim; Óleo de pimenta rosa; Plastificante; Revestimento comestível. |
Thesagro: |
Azeite; Carne Fresca; Embalagem a Vácuo; Óleo Vegetal; Zeína. |
Thesaurus NAL: |
Food packaging; Plasticizers. |
Categoria do assunto: |
Q Alimentos e Nutrição Humana |
URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/202322/1/P-Utilization-of-zein-based-coatings-containing-vegetable-oils-on-the-physicochemical-....pdf
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Marc: |
LEADER 02314naa a2200325 a 4500 001 2112487 005 2020-03-11 008 2019 bl uuuu u00u1 u #d 022 $a1678-4596 024 7 $ahttp://dx.doi.org/10.1590/0103-8478cr20190310$2DOI 100 1 $aCORDEIRO, C. de S. 245 $aUtilization of zein-based coatings containing vegetable oils on the physicochemical characteristics of vacuum-packaged lamb meat.$h[electronic resource] 260 $c2019 520 $aDuring the shelf-life of fresh meat, physical, chemical, microbiological, and sensory changes may occur. To avoid such changes, the combination of vacuum-packaging and use of edible coatings make a good strategy. This study aimed to evaluate the physicochemical characteristics of vacuum-packaged lamb meat combined with different zein-based edible coatings containing different vegetable oils (pink pepper, rosemary, olive oil, and the combinations of olive oil + pink pepper or rosemary), stored at 5 ± 1 °C. Parameters including pH, instrumental color, water holding capacity (WHC), shear force, and thiobarbituric acid reactive substances (TBARS) were analyzed every seven days, for 29 days. Significant differences (P<0.05) were observed in coating effects and storage time. The combination of olive oil and pepper oil (OLPP) exhibited higher color stability, while the coatings containing rosemary (RO), rosemary and olive oil (OLRO), and pink pepper oil (PP) exhibited the highest oxidative stability in 29 days. The pH, WHC, and shear force parameters did not appear to have been affected by the coatings. In summary, as appearance is an important purchasing factor, the coating containing olive oil and pink pepper oil is very promising as an alternative for maintaining vacuum-packaged lamb meat quality. 650 $aFood packaging 650 $aPlasticizers 650 $aAzeite 650 $aCarne Fresca 650 $aEmbalagem a Vácuo 650 $aÓleo Vegetal 650 $aZeína 653 $aCarne ovina 653 $aÓleo de alecrim 653 $aÓleo de pimenta rosa 653 $aPlastificante 653 $aRevestimento comestível 700 1 $aFORATO, L. A. 700 1 $aBERNARDES FILHO, R. 700 1 $aNASSU, R. T. 773 $tCiência Rural, Santa Maria$gv.49, n.10, e20190310, 2019.
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