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Registros recuperados : 11 | |
1. | | STEFANELLO, A. M.; STEFANELLO, A. M.; VALERIO, J. R.; TORRES, F. Z. V.; KALACHE, S. H.; OLIVEIRA, M. C. M. Seleção de gramíneas forrageiras resistentes às cigarrinhas-das-pastagens (Hemiptera: Cercopidae). In: JORNADA CIENTÍFICA EMBRAPA GADO DE CORTE, 9., 2013, Campo Grande, MS. [Anais da..]. Campo Grande, MS: Embrapa Gado de Corte, 2013. 2 (Embrapa Gado de Corte. Documentos, 204). Comissão organizadora: Denise Baptaglin Montagner, Grácia Maria Soares Rosinha, Rodrigo Carvalho Alva. Biblioteca(s): Embrapa Gado de Corte. |
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2. | | CAMARA, T. C.; AVILA, C. J.; STEFANELLO, A. P.; ZANARDO, A. B. R.; MORAES, G. C. Efeito de inseticidas químicos, aplicados em pulverização, no controle do pulgão Aphis gossypii (Glover, 1877) (hemiptera: aphididae) na cultura do algodoeiro. In: CONGRESSO BRASILEIRO DE ENTOMOLOGIA, 23., 2010, Natal. Anais... Natal: Sociedade Brasileira de Entomologia, 2010. 1 CD-ROM. Biblioteca(s): Embrapa Agropecuária Oeste. |
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3. | | ALMEIDA, T. S.; STEFANELLO, A.; NALERIO, E. S.; MAGRINI, L. N.; SILVA, M. da; COPETTI, M. V. Avaliação micológica de pernis ovinos curados. In: SIMPÓSIO DE SEGURANÇA ALIMENTAR, 7., 2020, Porto Alegre. Inovação com sustentabilidade... Porto Alegre: sbCTA, 2020. Não paginado. Evento on-line. Biblioteca(s): Embrapa Pecuária Sul. |
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4. | | ALMEIDA, T. S.; SANTOS, B. A. dos; STEFANELLO, A.; NALERIO, E. S.; GIONGO, C.; COPETTI, M. V. Fungal diversity along the maturation of dry cured sheep legs: analysis of raw materials, product and environment. In: SIMPÓSIO LATINO AMERICANO DE CIÊNCIA DE ALIMENTOS, 14., 2021, Campinas. Anais eletrônicos... Campinas: Galoá, 2021. Biblioteca(s): Embrapa Pecuária Sul. |
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5. | | VALERIO, J. R.; TORRES, F. Z. V.; MORAES, L. R. O.; KALACHE, S. H.; STEFANELLO, A. M.; OLIVEIRA, M. C. M. Avaliação de dano causado por adultos da cigarrinha-das-pastagens Deois flavopicta (Hemiptera: Cercopidae) em genótipos de Panicum maximum. O Biológico, São Paulo, SP, v. 75, n. 2, p 93 , jul./dez. 2013. Edição dos resumos da 26ª Reunião Anual do Instituto Biológico, São Paulo, 2013 e 11º Congresso de Iniciação Científica em Ciências Agrárias Biológicas e Ambientais - CICAM, agosto, 2013. Resumo 063. Biblioteca(s): Embrapa Gado de Corte. |
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6. | | VALERIO, J. R.; TORRES, F. Z. V.; MORAES, L. R. De O.; KALACHE, S. H.; STEFANELLO, A. M.; OLIVEIRA, M. C. M. Avaliação de híbridos do gênero brachiaria quanto ao nível de antibiose à cigarrinha-das- 066 pastagens Notozulia Entreriana (Hemiptera: Cercopidae). O Biológico, São Paulo, SP, v. 75, n. 2, p 97 , jul./dez. 2013. Edição dos resumos da 26ª Reunião Anual do Instituto Biológico, São Paulo, 2013 e 11º Congresso de Iniciação Científica em Ciências Agrárias Biológicas e Ambientais - CICAM, agosto, 2013. Resumo 066. Biblioteca(s): Embrapa Gado de Corte. |
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7. | | KALACHE, S. H.; VALERIO, J. R.; TORRES, F. Z. V.; MORAES, L. R. O.; STEFANELLO, A. M.; OLIVElRA, M. C. M. Comparação dos danos ocasionados pelas cigarrinhas-das-pastagens (Hemiptera:Cercopidae) em coleção de genótipos do gênero Brachiaria. O Biológico, São Paulo, SP, v. 75, n. 2, p 98 , jul./dez. 2013. Edição dos resumos da 26ª Reunião Anual do Instituto Biológico, São Paulo, 2013 e 11º Congresso de Iniciação Científica em Ciências Agrárias Biológicas e Ambientais - CICAM, agosto, 2013. Resumo 068. Biblioteca(s): Embrapa Gado de Corte. |
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8. | | KALACHE, S. H.; VALERIO, J. R.; TORRES, F. Z. V.; MORAES, L. R. O.; STEFANELLO, A. M; OLIVEIRA, M. C. M. Níveis de infestação de cigarrinhas-das-pastagens (Hemiptera; Cercopidae), com base no número de massas de espumas, em genótipos promissores do gênero Brachiaria. O Biológico, São Paulo, SP, v. 75, n. 2, p 98 , jul./dez. 2013. Edição dos resumos da 26ª Reunião Anual do Instituto Biológico, São Paulo, 2013 e 11º Congresso de Iniciação Científica em Ciências Agrárias Biológicas e Ambientais - CICAM, agosto, 2013. Resumo 067. Biblioteca(s): Embrapa Gado de Corte. |
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9. | | VALERIO, J. R.; TORRES, F. Z. V.; MORAES, L. R. O; KALACHE, S. R.; STEFANELLO, A. M.; OLIVEIRA, M. C. M. Nível de tolerância em genótipos promissores do gênero brachiaria quanto aos danos causados por adultos da cigarrinha-das-pastagens deois Flavopicta (Hemiptera: Cercopidae). O Biológico, São Paulo, SP, v. 75, n. 2, p 93 , jul./dez. 2013. Edição dos resumos da 26ª Reunião Anual do Instituto Biológico, São Paulo, 2013 e 11º Congresso de Iniciação Científica em Ciências Agrárias Biológicas e Ambientais - CICAM, agosto, 2013. Resumo 064. Biblioteca(s): Embrapa Gado de Corte. |
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10. | | FERREIRA, A. D. C. de L.; ILVA, E. Y. Y. da; XAVIER, J. H. B. da S.; STEFANELLO, A. M.; ALMEIDA, Z. G.; PONTES, R. G. M. S. de; MIRANDA, J. E.; BRITO, C. H. de. Prospecção e caracterização de novas estirpes de Bacillus thuringiensis com atividade entomocida a lepidópteros pragas. In: CONGRESSO BRASILEIRO DE ENTOMOLOGIA, 27.; CONGRESSO LATINO-AMERICANO DE ENTOMOLOGIA, 10., Gramado. Saúde, ambiente e agricultura: anais. Gramado: SEB, 2018. Biblioteca(s): Embrapa Recursos Genéticos e Biotecnologia. |
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11. | | ALMEIDA, T. S. de; SANTOS, B. A. dos; STEFANELLO, A.; SANTOS, I. D. dos; FRACARI, J. C.; SILVA, M.; GIONGO, C.; WAGNER, R.; NALERIO, E. S.; COPETTI, M. V. Spontaneously growing fungi on the surface and processing areas of matured sheep ham and volatile compounds produced. Food Research International, v. 173, 113287, Nov. 2023. Biblioteca(s): Embrapa Pecuária Sul. |
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Registros recuperados : 11 | |
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| 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: |
27/11/2023 |
Data da última atualização: |
27/11/2023 |
Tipo da produção científica: |
Artigo em Periódico Indexado |
Circulação/Nível: |
A - 1 |
Autoria: |
ALMEIDA, T. S. de; SANTOS, B. A. dos; STEFANELLO, A.; SANTOS, I. D. dos; FRACARI, J. C.; SILVA, M.; GIONGO, C.; WAGNER, R.; NALERIO, E. S.; COPETTI, M. V. |
Afiliação: |
TIAGO SANTOS DE ALMEIDA, FEDERAL UNIVERSITY OF SANTA MARIA; BIBIANA ALVES DOS SANTOS, FEDERAL UNIVERSITY OF SANTA MARIA; ANDRIELI STEFANELLO, FEDERAL UNIVERSITY OF SANTA MARIA; INGRID DUARTE DOS SANTOS, FEDERAL UNIVERSITY OF SANTA MARIA; JULIANA COPETTI FRACARI, FEDERAL UNIVERSITY OF SANTA MARIA; MARINA SILVA, FEDERAL UNIVERSITY OF SANTA MARIA; CITIELI GIONGO, CPPSUL; ROGER WAGNER, FEDERAL UNIVERSITY OF SANTA MARIA; ELEN SILVEIRA NALERIO, CPPSUL; MARINA VENTURINI COPETTI, FEDERAL UNIVERSITY OF SANTA MARIA. |
Título: |
Spontaneously growing fungi on the surface and processing areas of matured sheep ham and volatile compounds produced. |
Ano de publicação: |
2023 |
Fonte/Imprenta: |
Food Research International, v. 173, 113287, Nov. 2023. |
Idioma: |
Português |
Conteúdo: |
Raw ham is a dried and matured product traditionally made from pork leg, but other animals, such as sheep, can be used. The natural presence of bacteria and fungi in this product influences its characteristics throughout the process. This study analysed the fungal populations present during raw sheep hams? processing. Two types of products were developed: without and with the addition of seasonings. Mycological analyses were carried out from the ingredients, seasonings, facilities air, as well as on the surfaces of the hams and the air in the chamber throughout the maturation period (0, 45, 90, and 180 days) using 18 % dichloran glycerol agar and the data were submitted to Principal Component Analysis. Volatile compounds were evaluated at the end of the sheep ham manufacturing process through a gas chromatograph coupled to a mass spectrometer. At 45 days of aging, a more remarkable similarity was observed between the fungi present on the non-seasoned hams and those in the ripening chamber?s air, while the seasoned hams showed a more evident relation with those fungi present in the spices. With time, the fungi in the air of the ripening chamber started to be influenced by Aspergillus ser. Aspergillus and Aspergillus ser. Rubri already installed in the seasoned hams at 45 days, and then it probably dispersed the non-seasoned ones due to the airborne spores, becoming the most prevalent in both treatments at 90 days. At the end of ripening, the mycobiota of both raw hams was composed mainly by xerophilic species of Aspergillus section Aspergillus. The total fungal count was 5.78 log CFU/cm2 for the non-seasoned and 7.19 log CFU/cm2 for the seasoned ones. A potentially ochratoxigenic Aspergillus ser. Circumdati was detected at the end of aging in raw, unseasoned hams. In conclusion, seasoning directly influences the species developing on the surface of seasoned hams throughout the ripening process, and indirectly affects the mycobiota of the non-seasoned hams when sharing the same ripening chamber. The presence of fungi in the matured sheep ham seems to contribute to the formation of volatile compounds, which are related to the sensory quality of these products. MenosRaw ham is a dried and matured product traditionally made from pork leg, but other animals, such as sheep, can be used. The natural presence of bacteria and fungi in this product influences its characteristics throughout the process. This study analysed the fungal populations present during raw sheep hams? processing. Two types of products were developed: without and with the addition of seasonings. Mycological analyses were carried out from the ingredients, seasonings, facilities air, as well as on the surfaces of the hams and the air in the chamber throughout the maturation period (0, 45, 90, and 180 days) using 18 % dichloran glycerol agar and the data were submitted to Principal Component Analysis. Volatile compounds were evaluated at the end of the sheep ham manufacturing process through a gas chromatograph coupled to a mass spectrometer. At 45 days of aging, a more remarkable similarity was observed between the fungi present on the non-seasoned hams and those in the ripening chamber?s air, while the seasoned hams showed a more evident relation with those fungi present in the spices. With time, the fungi in the air of the ripening chamber started to be influenced by Aspergillus ser. Aspergillus and Aspergillus ser. Rubri already installed in the seasoned hams at 45 days, and then it probably dispersed the non-seasoned ones due to the airborne spores, becoming the most prevalent in both treatments at 90 days. At the end of ripening, the mycobiota of both raw hams was com... Mostrar Tudo |
Palavras-Chave: |
Carne maturada. |
Thesagro: |
Carne; Carne Tratada; Ovino; Presunto; Tempero. |
Thesaurus NAL: |
Aspergillus. |
Categoria do assunto: |
L Ciência Animal e Produtos de Origem Animal |
Marc: |
LEADER 03072naa a2200313 a 4500 001 2158714 005 2023-11-27 008 2023 bl uuuu u00u1 u #d 100 1 $aALMEIDA, T. S. de 245 $aSpontaneously growing fungi on the surface and processing areas of matured sheep ham and volatile compounds produced.$h[electronic resource] 260 $c2023 520 $aRaw ham is a dried and matured product traditionally made from pork leg, but other animals, such as sheep, can be used. The natural presence of bacteria and fungi in this product influences its characteristics throughout the process. This study analysed the fungal populations present during raw sheep hams? processing. Two types of products were developed: without and with the addition of seasonings. Mycological analyses were carried out from the ingredients, seasonings, facilities air, as well as on the surfaces of the hams and the air in the chamber throughout the maturation period (0, 45, 90, and 180 days) using 18 % dichloran glycerol agar and the data were submitted to Principal Component Analysis. Volatile compounds were evaluated at the end of the sheep ham manufacturing process through a gas chromatograph coupled to a mass spectrometer. At 45 days of aging, a more remarkable similarity was observed between the fungi present on the non-seasoned hams and those in the ripening chamber?s air, while the seasoned hams showed a more evident relation with those fungi present in the spices. With time, the fungi in the air of the ripening chamber started to be influenced by Aspergillus ser. Aspergillus and Aspergillus ser. Rubri already installed in the seasoned hams at 45 days, and then it probably dispersed the non-seasoned ones due to the airborne spores, becoming the most prevalent in both treatments at 90 days. At the end of ripening, the mycobiota of both raw hams was composed mainly by xerophilic species of Aspergillus section Aspergillus. The total fungal count was 5.78 log CFU/cm2 for the non-seasoned and 7.19 log CFU/cm2 for the seasoned ones. A potentially ochratoxigenic Aspergillus ser. Circumdati was detected at the end of aging in raw, unseasoned hams. In conclusion, seasoning directly influences the species developing on the surface of seasoned hams throughout the ripening process, and indirectly affects the mycobiota of the non-seasoned hams when sharing the same ripening chamber. The presence of fungi in the matured sheep ham seems to contribute to the formation of volatile compounds, which are related to the sensory quality of these products. 650 $aAspergillus 650 $aCarne 650 $aCarne Tratada 650 $aOvino 650 $aPresunto 650 $aTempero 653 $aCarne maturada 700 1 $aSANTOS, B. A. dos 700 1 $aSTEFANELLO, A. 700 1 $aSANTOS, I. D. dos 700 1 $aFRACARI, J. C. 700 1 $aSILVA, M. 700 1 $aGIONGO, C. 700 1 $aWAGNER, R. 700 1 $aNALERIO, E. S. 700 1 $aCOPETTI, M. V. 773 $tFood Research International$gv. 173, 113287, Nov. 2023.
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