Composition and color stability of carbon monoxide treated dried porcine blood

Registro completo de metadados
MetadadosDescriçãoIdioma
Autor(es): dc.creatorFontes, P. R.-
Autor(es): dc.creatorGomide, L. A.-
Autor(es): dc.creatorFontes, E. A.-
Autor(es): dc.creatorRamos, E. M.-
Autor(es): dc.creatorRamos, A. L.-
Data de aceite: dc.date.accessioned2026-02-09T11:21:19Z-
Data de disponibilização: dc.date.available2026-02-09T11:21:19Z-
Data de envio: dc.date.issued2014-10-01-
Data de envio: dc.date.issued2014-10-01-
Data de envio: dc.date.issued2010-02-16-
Fonte completa do material: dc.identifierhttps://repositorio.ufla.br/handle/1/4208-
Fonte completa do material: dc.identifierhttp://journals.elsevier.com/meat-science-
Fonte: dc.identifier.urihttp://educapes.capes.gov.br/handle/capes/1139117-
Descrição: dc.descriptionColor stability of swine blood was studied over 12 weeks of storage in plastic bags, after pH (7.40, 6.70, or 6.00) adjustment, saturation with carbon monoxide (CO) and spray-drying. CO-treated dried blood presented a redder color and higher reflectance between 610 and 700 nm, compared to a brownish-red color and lower reflectance of untreated samples. As indicated by reflectance spectra, blood pH adjustment did not influence (P > 0.05) the initial color of dried blood but influenced (P < 0.05) its color stability (browning index). During storage, CO-treated blood showed a reduction in reflectance percentages as well as in CIE L* and a* values, which was more pronounced in polyethylene (OTR = 4130 cm3/m2/day/atm) packaged samples. After 12 weeks of storage, CO-treated samples packaged in high OTR bags presented color indexes similar to those of the untreated dried samples. CO-treated samples packaged in nylon-polyethylene (OTR = 30–60 cm3/m2/day/atm) bags showed a smaller rate of discoloration and color difference (DE*) between the CO-treated and untreated samples. Even with some darkening, packaging CO-treated dry blood in low OTR bags still gives an acceptable reddish color after 12 weeks of storage while untreated dry blood has a brownish color just after drying.-
Idioma: dc.languageen-
Publicador: dc.publisherAmerican Meat Science Association (AMSA)-
Direitos: dc.rightsrestrito-
???dc.source???: dc.sourceMeat Science-
Palavras-chave: dc.subjectDried swine blood-
Palavras-chave: dc.subjectColor-
Palavras-chave: dc.subjectPackaging-
Palavras-chave: dc.subjectCarbon monoxide-
Título: dc.titleComposition and color stability of carbon monoxide treated dried porcine blood-
Tipo de arquivo: dc.typeArtigo-
Aparece nas coleções:Repositório Institucional da Universidade Federal de Lavras (RIUFLA)

Não existem arquivos associados a este item.