Selected minerals concentration and microbiological safety in non-carcass bovine components of “PANELADA” dish

Detalhes bibliográficos
Autor(a) principal: ROQUE,Ana Kledna Leite
Data de Publicação: 2020
Outros Autores: MENDES,Mikael Kélvin de Albuquerque, CARAPELLI,Rodolfo, LOPES JÚNIOR,Cícero Alves, VIEIRA,Edivan Carvalho
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Food Science and Technology (Campinas)
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020000600612
Resumo: Abstract “Panelada” is a typical dish from Brazil, made up of some bovine non-carcass components (intestine, rumen and ox feet), whose nutritional value and microbiological quality are not reported. The total contents of selected minerals were determined using flame atomic absorption spectrometry (FAAS) and electrothermal (ETAAS) for samples of raw, seasoned and Panelada dish. The content of metal nutrients found in raw sample was higher than for various types of conventional cuts and meats. The added seasoning increased of the content of metal nutrients comparing to from raw sample, except for Zn. Instead, the cooking process interferes negatively in the minerals content, in contrast to Mg concentration. The Panelada dish presented high nutritional value being found 3.3, 79, 334 and 75 mg kg-1 for Cu, Fe, Mg and Zn, respectively. The microbiological analyses revealed absence of Escherichia coli, Salmonella spp. and Listeria monocytogenes from Panelada dish.
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spelling Selected minerals concentration and microbiological safety in non-carcass bovine components of “PANELADA” dishPanelada dishbovine non-carcass componentsmineral nutrientmicrobiological qualityfood safetyAbstract “Panelada” is a typical dish from Brazil, made up of some bovine non-carcass components (intestine, rumen and ox feet), whose nutritional value and microbiological quality are not reported. The total contents of selected minerals were determined using flame atomic absorption spectrometry (FAAS) and electrothermal (ETAAS) for samples of raw, seasoned and Panelada dish. The content of metal nutrients found in raw sample was higher than for various types of conventional cuts and meats. The added seasoning increased of the content of metal nutrients comparing to from raw sample, except for Zn. Instead, the cooking process interferes negatively in the minerals content, in contrast to Mg concentration. The Panelada dish presented high nutritional value being found 3.3, 79, 334 and 75 mg kg-1 for Cu, Fe, Mg and Zn, respectively. The microbiological analyses revealed absence of Escherichia coli, Salmonella spp. and Listeria monocytogenes from Panelada dish.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2020-12-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020000600612Food Science and Technology v.40 suppl.2 2020reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/fst.33619info:eu-repo/semantics/openAccessROQUE,Ana Kledna LeiteMENDES,Mikael Kélvin de AlbuquerqueCARAPELLI,RodolfoLOPES JÚNIOR,Cícero AlvesVIEIRA,Edivan Carvalhoeng2020-11-23T00:00:00Zoai:scielo:S0101-20612020000600612Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2020-11-23T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false
dc.title.none.fl_str_mv Selected minerals concentration and microbiological safety in non-carcass bovine components of “PANELADA” dish
title Selected minerals concentration and microbiological safety in non-carcass bovine components of “PANELADA” dish
spellingShingle Selected minerals concentration and microbiological safety in non-carcass bovine components of “PANELADA” dish
ROQUE,Ana Kledna Leite
Panelada dish
bovine non-carcass components
mineral nutrient
microbiological quality
food safety
title_short Selected minerals concentration and microbiological safety in non-carcass bovine components of “PANELADA” dish
title_full Selected minerals concentration and microbiological safety in non-carcass bovine components of “PANELADA” dish
title_fullStr Selected minerals concentration and microbiological safety in non-carcass bovine components of “PANELADA” dish
title_full_unstemmed Selected minerals concentration and microbiological safety in non-carcass bovine components of “PANELADA” dish
title_sort Selected minerals concentration and microbiological safety in non-carcass bovine components of “PANELADA” dish
author ROQUE,Ana Kledna Leite
author_facet ROQUE,Ana Kledna Leite
MENDES,Mikael Kélvin de Albuquerque
CARAPELLI,Rodolfo
LOPES JÚNIOR,Cícero Alves
VIEIRA,Edivan Carvalho
author_role author
author2 MENDES,Mikael Kélvin de Albuquerque
CARAPELLI,Rodolfo
LOPES JÚNIOR,Cícero Alves
VIEIRA,Edivan Carvalho
author2_role author
author
author
author
dc.contributor.author.fl_str_mv ROQUE,Ana Kledna Leite
MENDES,Mikael Kélvin de Albuquerque
CARAPELLI,Rodolfo
LOPES JÚNIOR,Cícero Alves
VIEIRA,Edivan Carvalho
dc.subject.por.fl_str_mv Panelada dish
bovine non-carcass components
mineral nutrient
microbiological quality
food safety
topic Panelada dish
bovine non-carcass components
mineral nutrient
microbiological quality
food safety
description Abstract “Panelada” is a typical dish from Brazil, made up of some bovine non-carcass components (intestine, rumen and ox feet), whose nutritional value and microbiological quality are not reported. The total contents of selected minerals were determined using flame atomic absorption spectrometry (FAAS) and electrothermal (ETAAS) for samples of raw, seasoned and Panelada dish. The content of metal nutrients found in raw sample was higher than for various types of conventional cuts and meats. The added seasoning increased of the content of metal nutrients comparing to from raw sample, except for Zn. Instead, the cooking process interferes negatively in the minerals content, in contrast to Mg concentration. The Panelada dish presented high nutritional value being found 3.3, 79, 334 and 75 mg kg-1 for Cu, Fe, Mg and Zn, respectively. The microbiological analyses revealed absence of Escherichia coli, Salmonella spp. and Listeria monocytogenes from Panelada dish.
publishDate 2020
dc.date.none.fl_str_mv 2020-12-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020000600612
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020000600612
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/fst.33619
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.source.none.fl_str_mv Food Science and Technology v.40 suppl.2 2020
reponame:Food Science and Technology (Campinas)
instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
instname_str Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron_str SBCTA
institution SBCTA
reponame_str Food Science and Technology (Campinas)
collection Food Science and Technology (Campinas)
repository.name.fl_str_mv Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
repository.mail.fl_str_mv ||revista@sbcta.org.br
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