Effects of the partial fat replacement to the bovine globin and plasma in ham paté - DOI: 10.4025/actascibiolsci.v25i1.2098

Detalhes bibliográficos
Autor(a) principal: Viana, Fabiana Ribeiro
Data de Publicação: 2008
Outros Autores: Silva, Viviane Dias Medeiros, Carvalho, Maria das Graças, Oliveira, Afonso de Liguori, Silvestre, Marialice Pinto Coelho
Tipo de documento: Artigo
Idioma: por
Título da fonte: Acta Scientiarum Biological Sciences
Texto Completo: http://www.periodicos.uem.br/ojs/index.php/ActaSciBiolSci/article/view/2098
Resumo: The effect of partial fat replacement, about 38,2% of bovine globin (GL), bovine plasma (PL) or 1:1 globin and plasma (GP) over the quality of ham paté was studied. The salt-soluble protein content (SSP) and the binding properties including water holding capacity (WHC) and raw matter stability (RBS) were evaluated in the raw matter. The incorporation of GL provoked SSP values similar to control. The use of PL, isolated or in association with GL, led to a significant increase of SSP in comparison to control. Similar results were observed for RBS, where the GL incorporation produced higher values (p < 0.05) than the formulations containing PL or GP. In the case of WHC all the studied formulations were inferior to control, and the best results were those of GL while the worst ones were those of PL
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spelling Effects of the partial fat replacement to the bovine globin and plasma in ham paté - DOI: 10.4025/actascibiolsci.v25i1.2098Efeito da substituição parcial da gordura pela globina e plasma bovinos em patê de presunto - DOI: 10.4025/actascibiolsci.v25i1.2098globina bovinaplasma bovinosubstitutos de gordurapatê de presuntopropriedades ligantes das gorduras2.01.00.00-0 Biologia GeralThe effect of partial fat replacement, about 38,2% of bovine globin (GL), bovine plasma (PL) or 1:1 globin and plasma (GP) over the quality of ham paté was studied. The salt-soluble protein content (SSP) and the binding properties including water holding capacity (WHC) and raw matter stability (RBS) were evaluated in the raw matter. The incorporation of GL provoked SSP values similar to control. The use of PL, isolated or in association with GL, led to a significant increase of SSP in comparison to control. Similar results were observed for RBS, where the GL incorporation produced higher values (p < 0.05) than the formulations containing PL or GP. In the case of WHC all the studied formulations were inferior to control, and the best results were those of GL while the worst ones were those of PLO efeito da substituição parcial de gordura, cerca de 38,2%, por globina bovina (GL), plasma bovino (PL) ou globina e plasma 1:1 (GP) sobre a qualidade do patê de presunto foi estudado. Avaliou-se na massa crua o teor de proteínas sal-solúveis (SSP) e as propriedades ligantes representadas pela capacidade de retenção de água (WHC) e pela estabilidade da massa crua (RBS). A incorporação de GL resultou em valores de SSP similares aos do controle. O uso de PL, isoladamente ou em associação com GL, promoveu um aumento significativo de SSP, quando comparado ao controle. Resultados similares também foram observados para RBS, em que a incorporação GL resultou em maiores valores (p < 0,05) do que nas formulações contendo PL ou GP. No caso de WHC, todas as formulações estudadas foram inferiores ao controle, sendo os melhores resultados obtidos para GL, e os piores quando foi utilizado PLUniversidade Estadual De Maringá2008-04-18info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttp://www.periodicos.uem.br/ojs/index.php/ActaSciBiolSci/article/view/209810.4025/actascibiolsci.v25i1.2098Acta Scientiarum. Biological Sciences; Vol 25 No 1 (2003); 233-240Acta Scientiarum. Biological Sciences; v. 25 n. 1 (2003); 233-2401807-863X1679-9283reponame:Acta Scientiarum Biological Sciencesinstname:Universidade Estadual de Maringá (UEM)instacron:UEMporhttp://www.periodicos.uem.br/ojs/index.php/ActaSciBiolSci/article/view/2098/1551Viana, Fabiana RibeiroSilva, Viviane Dias MedeirosCarvalho, Maria das GraçasOliveira, Afonso de LiguoriSilvestre, Marialice Pinto Coelhoinfo:eu-repo/semantics/openAccess2022-11-23T17:33:20Zoai:periodicos.uem.br/ojs:article/2098Revistahttp://www.periodicos.uem.br/ojs/index.php/ActaSciBiolSciPUBhttp://www.periodicos.uem.br/ojs/index.php/ActaSciBiolSci/oai||actabiol@uem.br1807-863X1679-9283opendoar:2022-11-23T17:33:20Acta Scientiarum Biological Sciences - Universidade Estadual de Maringá (UEM)false
dc.title.none.fl_str_mv Effects of the partial fat replacement to the bovine globin and plasma in ham paté - DOI: 10.4025/actascibiolsci.v25i1.2098
Efeito da substituição parcial da gordura pela globina e plasma bovinos em patê de presunto - DOI: 10.4025/actascibiolsci.v25i1.2098
title Effects of the partial fat replacement to the bovine globin and plasma in ham paté - DOI: 10.4025/actascibiolsci.v25i1.2098
spellingShingle Effects of the partial fat replacement to the bovine globin and plasma in ham paté - DOI: 10.4025/actascibiolsci.v25i1.2098
Viana, Fabiana Ribeiro
globina bovina
plasma bovino
substitutos de gordura
patê de presunto
propriedades ligantes das gorduras
2.01.00.00-0 Biologia Geral
title_short Effects of the partial fat replacement to the bovine globin and plasma in ham paté - DOI: 10.4025/actascibiolsci.v25i1.2098
title_full Effects of the partial fat replacement to the bovine globin and plasma in ham paté - DOI: 10.4025/actascibiolsci.v25i1.2098
title_fullStr Effects of the partial fat replacement to the bovine globin and plasma in ham paté - DOI: 10.4025/actascibiolsci.v25i1.2098
title_full_unstemmed Effects of the partial fat replacement to the bovine globin and plasma in ham paté - DOI: 10.4025/actascibiolsci.v25i1.2098
title_sort Effects of the partial fat replacement to the bovine globin and plasma in ham paté - DOI: 10.4025/actascibiolsci.v25i1.2098
author Viana, Fabiana Ribeiro
author_facet Viana, Fabiana Ribeiro
Silva, Viviane Dias Medeiros
Carvalho, Maria das Graças
Oliveira, Afonso de Liguori
Silvestre, Marialice Pinto Coelho
author_role author
author2 Silva, Viviane Dias Medeiros
Carvalho, Maria das Graças
Oliveira, Afonso de Liguori
Silvestre, Marialice Pinto Coelho
author2_role author
author
author
author
dc.contributor.author.fl_str_mv Viana, Fabiana Ribeiro
Silva, Viviane Dias Medeiros
Carvalho, Maria das Graças
Oliveira, Afonso de Liguori
Silvestre, Marialice Pinto Coelho
dc.subject.por.fl_str_mv globina bovina
plasma bovino
substitutos de gordura
patê de presunto
propriedades ligantes das gorduras
2.01.00.00-0 Biologia Geral
topic globina bovina
plasma bovino
substitutos de gordura
patê de presunto
propriedades ligantes das gorduras
2.01.00.00-0 Biologia Geral
description The effect of partial fat replacement, about 38,2% of bovine globin (GL), bovine plasma (PL) or 1:1 globin and plasma (GP) over the quality of ham paté was studied. The salt-soluble protein content (SSP) and the binding properties including water holding capacity (WHC) and raw matter stability (RBS) were evaluated in the raw matter. The incorporation of GL provoked SSP values similar to control. The use of PL, isolated or in association with GL, led to a significant increase of SSP in comparison to control. Similar results were observed for RBS, where the GL incorporation produced higher values (p < 0.05) than the formulations containing PL or GP. In the case of WHC all the studied formulations were inferior to control, and the best results were those of GL while the worst ones were those of PL
publishDate 2008
dc.date.none.fl_str_mv 2008-04-18
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://www.periodicos.uem.br/ojs/index.php/ActaSciBiolSci/article/view/2098
10.4025/actascibiolsci.v25i1.2098
url http://www.periodicos.uem.br/ojs/index.php/ActaSciBiolSci/article/view/2098
identifier_str_mv 10.4025/actascibiolsci.v25i1.2098
dc.language.iso.fl_str_mv por
language por
dc.relation.none.fl_str_mv http://www.periodicos.uem.br/ojs/index.php/ActaSciBiolSci/article/view/2098/1551
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Universidade Estadual De Maringá
publisher.none.fl_str_mv Universidade Estadual De Maringá
dc.source.none.fl_str_mv Acta Scientiarum. Biological Sciences; Vol 25 No 1 (2003); 233-240
Acta Scientiarum. Biological Sciences; v. 25 n. 1 (2003); 233-240
1807-863X
1679-9283
reponame:Acta Scientiarum Biological Sciences
instname:Universidade Estadual de Maringá (UEM)
instacron:UEM
instname_str Universidade Estadual de Maringá (UEM)
instacron_str UEM
institution UEM
reponame_str Acta Scientiarum Biological Sciences
collection Acta Scientiarum Biological Sciences
repository.name.fl_str_mv Acta Scientiarum Biological Sciences - Universidade Estadual de Maringá (UEM)
repository.mail.fl_str_mv ||actabiol@uem.br
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