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Metadados | Descrição | Idioma |
---|---|---|
Autor(es): dc.contributor | Universidade de São Paulo (USP) | - |
Autor(es): dc.contributor | Ctr Tecnol Carne Galicia | - |
Autor(es): dc.contributor | Univ Vigo | - |
Autor(es): dc.contributor | Universidade Estadual Paulista (Unesp) | - |
Autor(es): dc.creator | Carvalho, Larissa Tatero | - |
Autor(es): dc.creator | Lorenzo, Jose M. | - |
Autor(es): dc.creator | Carvalho, Francisco Allan L. de | - |
Autor(es): dc.creator | Bellucci, Elisa Rafaela Bonadio [UNESP] | - |
Autor(es): dc.creator | Trindade, Marco Antonio | - |
Autor(es): dc.creator | Dominguez, Ruben | - |
Data de aceite: dc.date.accessioned | 2022-02-22T00:57:43Z | - |
Data de disponibilização: dc.date.available | 2022-02-22T00:57:43Z | - |
Data de envio: dc.date.issued | 2021-06-25 | - |
Data de envio: dc.date.issued | 2021-06-25 | - |
Data de envio: dc.date.issued | 2020-11-30 | - |
Fonte completa do material: dc.identifier | http://dx.doi.org/10.3390/foods9121866 | - |
Fonte completa do material: dc.identifier | http://hdl.handle.net/11449/209819 | - |
Fonte: dc.identifier.uri | http://educapes.capes.gov.br/handle/11449/209819 | - |
Descrição: dc.description | The main objective of this research was the development of a healthy meat product from turkey meat with white striping myopathy. The effect of adding different proportions of chitosan on the qualitative characteristics, sensory acceptance, and stability of cooked sausages during storage was studied. Three treatments were elaborated (control, 1.5% chitosan, and 3% chitosan), stored for 56 days, and characterized in terms of chemical composition, texture profile analysis, drip and pressure loss analysis, and sensory analysis (after processing; day 0). In the different storage periods (0 and 56 days), the pH value, color, thiobarbituric acid reactive substances (TBARS), and volatile compounds were evaluated. The results showed that the moisture content, lipids, proteins, and weight loss decreased (p < 0.05) and the ash content increased (p < 0.05) with the addition of chitosan. Similarly, the values of texture parameters (hardness, cohesiveness, gumminess, and chewiness) were higher in the sausages reformulated with chitosan than in control samples. The addition of chitosan increased the pH and yellowness (b*) values and reduced (p < 0.05) redness (a*) and lightness (L*) values. The b* values (only in reformulated sausages) and pH increased during storage, while a* showed a significant reduction after 56 storage days. Lipid oxidation (TBARS) was kept below the limits of quantification in all samples and both after processing and 56 storage days. However, when quantifying the lipid-derived volatiles, a clear antioxidant activity of chitosan was observed, which limits the release of these compounds, mainly aldehydes (hexanal and nonanal). Finally, the sensory analysis indicated that, although chitosan treatments received the lowest scores for all attributes, the reformulated samples did not differ from control sausages. Therefore, sausage containing chitosan may represent an interesting alternative for adding value to turkey meats affected by white striping myopathy and, at the same time, develop into a healthy and functional meat product increasing the proportion of fibers in one's diet. | - |
Descrição: dc.description | Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES) | - |
Descrição: dc.description | CYTED | - |
Descrição: dc.description | Centro Tecnoloxico de la Carne in Ourense, Spain | - |
Descrição: dc.description | Univ Sao Paulo, Fac Anim Sci & Food Engn FZEA, Dept Food Engn, BR-13635900 Pirassununga, Brazil | - |
Descrição: dc.description | Ctr Tecnol Carne Galicia, Rua Galicia 4,Parque Tecnol Galicia, San Cibrao Das Vinas 32900, Ourense, Spain | - |
Descrição: dc.description | Univ Vigo, Area Tecnol Alimentos, Fac Ciencias Ourense, Orense 32004, Spain | - |
Descrição: dc.description | UNESP Sao Paulo State Univ, Dept Food Technol & Engn, St Cristovao Colombo 2265, BR-15054000 Sao Jose Do Rio Preto, Brazil | - |
Descrição: dc.description | UNESP Sao Paulo State Univ, Dept Food Technol & Engn, St Cristovao Colombo 2265, BR-15054000 Sao Jose Do Rio Preto, Brazil | - |
Descrição: dc.description | CYTED: 119RT0568 | - |
Formato: dc.format | 14 | - |
Idioma: dc.language | en | - |
Publicador: dc.publisher | Mdpi | - |
Relação: dc.relation | Foods | - |
???dc.source???: dc.source | Web of Science | - |
Palavras-chave: dc.subject | Pectoralis major | - |
Palavras-chave: dc.subject | polysaccharide | - |
Palavras-chave: dc.subject | meat product | - |
Palavras-chave: dc.subject | healthy meat | - |
Palavras-chave: dc.subject | functional food | - |
Título: dc.title | Use of Turkey Meat Affected by White Striping Myopathy for the Development of Low-Fat Cooked Sausage Enriched with Chitosan | - |
Tipo de arquivo: dc.type | livro digital | - |
Aparece nas coleções: | Repositório Institucional - Unesp |
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