Antioxidant effect of acerola fruit powder, rosemary and licorice extract in caiman meat nuggets containing mechanically separated caiman meat

Registro completo de metadados
MetadadosDescriçãoIdioma
Autor(es): dc.contributorUniversidade Estadual Paulista (Unesp)-
Autor(es): dc.contributorScience and Technology of Mato Grosso – IFMT-
Autor(es): dc.contributorUniversidade de São Paulo (USP)-
Autor(es): dc.creatorde Paiva, Gilmar Borges [UNESP]-
Autor(es): dc.creatorTrindade, Marco Antonio-
Autor(es): dc.creatorRomero, Javier Telis [UNESP]-
Autor(es): dc.creatorda Silva-Barretto, Andrea Carla [UNESP]-
Data de aceite: dc.date.accessioned2022-02-22T00:52:51Z-
Data de disponibilização: dc.date.available2022-02-22T00:52:51Z-
Data de envio: dc.date.issued2021-06-25-
Data de envio: dc.date.issued2021-06-25-
Data de envio: dc.date.issued2021-03-01-
Fonte completa do material: dc.identifierhttp://dx.doi.org/10.1016/j.meatsci.2020.108406-
Fonte completa do material: dc.identifierhttp://hdl.handle.net/11449/208250-
Fonte: dc.identifier.urihttp://educapes.capes.gov.br/handle/11449/208250-
Descrição: dc.descriptionThe aim of this work was to evaluate the antioxidant effect of acerola fruit powder, rosemary and licorice extract in caiman meat nuggets containing high amounts of mechanically separated caiman meat (MSCM) during 120 days of frozen storage. Five treatments were prepared: a control without antioxidant (CON), sodium erythorbate at 500 mg/kg (ERY), acerola fruit powder at 500 mg/kg (AFP), with licorice extract at 500 mg/kg (LIE) and rosemary extract at 500 mg/kg (ROE). The addition of natural antioxidants increased color, cohesiveness, and decreased TBARS values. The redness values were higher for LIE and these values were different to the CON. Nuggets with licorice extract had significantly lower TBARS values at the end of the storage period compared to the control. All the treatments were similar in sensory analysis, with good acceptability. These results indicate licorice extract used in caiman meat nuggets containing a high amount of MSCM caiman has the potential to improve quality during frozen storage.-
Descrição: dc.descriptionCYTED Ciencia y Tecnología para el Desarrollo-
Descrição: dc.descriptionDepartment of Food Technology and Engineering UNESP – São Paulo State University, Street Cristóvão Colombo, 2265-
Descrição: dc.descriptionFederal Institute of Education Science and Technology of Mato Grosso – IFMT, Highway MT 235, KM 12, Rural Zone-
Descrição: dc.descriptionDepartment of Food Engineering College of Animal Science and Food Engineering of University of São Paulo, Avenue Duque de Caxias Norte 225-
Descrição: dc.descriptionDepartment of Food Technology and Engineering UNESP – São Paulo State University, Street Cristóvão Colombo, 2265-
Descrição: dc.descriptionCYTED Ciencia y Tecnología para el Desarrollo: 119RT0568-
Idioma: dc.languageen-
Relação: dc.relationMeat Science-
???dc.source???: dc.sourceScopus-
Palavras-chave: dc.subjectCaiman-
Palavras-chave: dc.subjectColor parameters-
Palavras-chave: dc.subjectExotic meat products-
Palavras-chave: dc.subjectLipid oxidation-
Palavras-chave: dc.subjectSensory acceptance-
Título: dc.titleAntioxidant effect of acerola fruit powder, rosemary and licorice extract in caiman meat nuggets containing mechanically separated caiman meat-
Tipo de arquivo: dc.typelivro digital-
Aparece nas coleções:Repositório Institucional - Unesp

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