Estabilidade oxidativa e microbiológica em carne de galinha mecanicamente separada e adicionada d... more Estabilidade oxidativa e microbiológica em carne de galinha mecanicamente separada e adicionada de antioxidantes durante período de armazenamento a-18 °C Oxidative and microbiological stability of mechanically separated hen meat pre blended with antioxidants during frozen storage
Effect of guarana (Paullinia cupana) seed and pitanga (Eugenia uniflora L.) leaf extracts on lamb... more Effect of guarana (Paullinia cupana) seed and pitanga (Eugenia uniflora L.) leaf extracts on lamb burgers with fat replacement by chia oil emulsion during shelf life storage at 2°C, Food Research International,
The aim of this study was to assess the stability of sheep sausages with the addition of differen... more The aim of this study was to assess the stability of sheep sausages with the addition of different concentrations of Origanum vulgare extract during storage. Five treatments were prepared: without natural antioxidant (control), sodium erythorbate 500 mg/kg (ER), and three amounts of extract (N1=4964.51 mg/kg, N2=6630.98 mg/kg and N3=8038.20 mg/kg). From appearance sensory analysis, control treatment differed significantly compared to ER (P<0.05) and N3 (P<0.01) groups, with intense red color, agreeing with trend of a* values. On the other hand, oregano extract improved the lipid and protein stability of cooked sausages during the storage time. Regarding volatile compounds from lipid oxidation, the N2 group presented the lowest values at the end of chilled period. In conclusion, the oregano extract showed antioxidant potential equivalent to sodium erythorbate at intermediate and high levels, calculated by DPPH • and FRAP methods, and most of the parameters were not compromised, allowing synthetic antioxidants replaced while maintaining the nutritional and sensory quality of cooked sausages.
Ascorbic acid (AA) was microencapsulated by spray drying, using gum arabic and rice starch as cov... more Ascorbic acid (AA) was microencapsulated by spray drying, using gum arabic and rice starch as covering materials. The AA was dissolved in solutions of the wall material prior to processing. For the rice starch, gelatin was used as a binding agent and recovery was effected with calcium pectate. The morphology of the materials was analysed by optical and scanning electron microscopy, it thus being possible to verify the formation and evaluate the structural characteristics of the microcapsules. The capsules produced with gum arabic were smaller (d50% = 8.0 microns) and with a multimode particle size distribution, whilst uncovered starch capsules containing 1-2% gelatin presented a distribution mainly in the range of 5-40 microns. The capsules recovered with calcium pectate had average diameters 10-15 times greater than those obtained only by spray drying. The stability of the encapsulated materials was studied at room temperature (RH 60-65%) and at 45 degrees C (RH 60-65% and 90.7%). AA microencapsulated in gum arabic was shown to be as stable as free crystalline AA under environmental conditions, whereas that encapsulated in rice starch was less stable. Increasing the amount of the binding agent gelatin increased the stability of the uncovered starch encapsulated AA. Recovery with calcium pectate notably increased the stability of the starch encapsulated AA, as compared to the uncovered samples.
The objective of this study was to characterise and compare the quality of the MSMs obtained from... more The objective of this study was to characterise and compare the quality of the MSMs obtained from carcasses from breeding and laying hens to provide useful information for the processing industry. The composition of the mechanically separated meat (MSM) varied between the two groups. Laying hens contained the most crude protein (P<0.05) and high ash content (P<0.05). Calcium concentrations and bone contents were higher (P<0.05) for laying (448 mg/100 g and 1.25%, respectively) than for breeding hens (299 mg/100 g and 0.78%, respectively). Levels of unsaturated fatty acids for laying and breeding hens (75.89 and 72.82%, respectively) and cholesterol concentrations (73 and 61 mg/100 g, respectively) were higher (P<0.05) for laying hens than for breeding ones.
Brazilian Journal of Food Technology, Oct 28, 2010
Nota científica: Estabilidade oxidativa, microbiológica e sensorial de mortadela contendo óleo de... more Nota científica: Estabilidade oxidativa, microbiológica e sensorial de mortadela contendo óleo de soja, armazenada a 0 °C durante 60 dias TRINDADE, M. A. et al.
Estabilidade oxidativa e microbiológica em carne de galinha mecanicamente separada e adicionada d... more Estabilidade oxidativa e microbiológica em carne de galinha mecanicamente separada e adicionada de antioxidantes durante período de armazenamento a-18 °C Oxidative and microbiological stability of mechanically separated hen meat pre blended with antioxidants during frozen storage
Effect of guarana (Paullinia cupana) seed and pitanga (Eugenia uniflora L.) leaf extracts on lamb... more Effect of guarana (Paullinia cupana) seed and pitanga (Eugenia uniflora L.) leaf extracts on lamb burgers with fat replacement by chia oil emulsion during shelf life storage at 2°C, Food Research International,
The aim of this study was to assess the stability of sheep sausages with the addition of differen... more The aim of this study was to assess the stability of sheep sausages with the addition of different concentrations of Origanum vulgare extract during storage. Five treatments were prepared: without natural antioxidant (control), sodium erythorbate 500 mg/kg (ER), and three amounts of extract (N1=4964.51 mg/kg, N2=6630.98 mg/kg and N3=8038.20 mg/kg). From appearance sensory analysis, control treatment differed significantly compared to ER (P<0.05) and N3 (P<0.01) groups, with intense red color, agreeing with trend of a* values. On the other hand, oregano extract improved the lipid and protein stability of cooked sausages during the storage time. Regarding volatile compounds from lipid oxidation, the N2 group presented the lowest values at the end of chilled period. In conclusion, the oregano extract showed antioxidant potential equivalent to sodium erythorbate at intermediate and high levels, calculated by DPPH • and FRAP methods, and most of the parameters were not compromised, allowing synthetic antioxidants replaced while maintaining the nutritional and sensory quality of cooked sausages.
Ascorbic acid (AA) was microencapsulated by spray drying, using gum arabic and rice starch as cov... more Ascorbic acid (AA) was microencapsulated by spray drying, using gum arabic and rice starch as covering materials. The AA was dissolved in solutions of the wall material prior to processing. For the rice starch, gelatin was used as a binding agent and recovery was effected with calcium pectate. The morphology of the materials was analysed by optical and scanning electron microscopy, it thus being possible to verify the formation and evaluate the structural characteristics of the microcapsules. The capsules produced with gum arabic were smaller (d50% = 8.0 microns) and with a multimode particle size distribution, whilst uncovered starch capsules containing 1-2% gelatin presented a distribution mainly in the range of 5-40 microns. The capsules recovered with calcium pectate had average diameters 10-15 times greater than those obtained only by spray drying. The stability of the encapsulated materials was studied at room temperature (RH 60-65%) and at 45 degrees C (RH 60-65% and 90.7%). AA microencapsulated in gum arabic was shown to be as stable as free crystalline AA under environmental conditions, whereas that encapsulated in rice starch was less stable. Increasing the amount of the binding agent gelatin increased the stability of the uncovered starch encapsulated AA. Recovery with calcium pectate notably increased the stability of the starch encapsulated AA, as compared to the uncovered samples.
The objective of this study was to characterise and compare the quality of the MSMs obtained from... more The objective of this study was to characterise and compare the quality of the MSMs obtained from carcasses from breeding and laying hens to provide useful information for the processing industry. The composition of the mechanically separated meat (MSM) varied between the two groups. Laying hens contained the most crude protein (P<0.05) and high ash content (P<0.05). Calcium concentrations and bone contents were higher (P<0.05) for laying (448 mg/100 g and 1.25%, respectively) than for breeding hens (299 mg/100 g and 0.78%, respectively). Levels of unsaturated fatty acids for laying and breeding hens (75.89 and 72.82%, respectively) and cholesterol concentrations (73 and 61 mg/100 g, respectively) were higher (P<0.05) for laying hens than for breeding ones.
Brazilian Journal of Food Technology, Oct 28, 2010
Nota científica: Estabilidade oxidativa, microbiológica e sensorial de mortadela contendo óleo de... more Nota científica: Estabilidade oxidativa, microbiológica e sensorial de mortadela contendo óleo de soja, armazenada a 0 °C durante 60 dias TRINDADE, M. A. et al.
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