Ascertainment of the concentration of hypoxanthine in frozen meat of chicken

Detalhes bibliográficos
Autor(a) principal: e Abreu, Robson Lopes d
Data de Publicação: 2015
Outros Autores: Godoy, Ronoel Luiz de Oliveira, Pacheco, Sidney, Pereira, Valéria Lisboa, Salgado, Natália Lima Garcia
Tipo de documento: Artigo
Idioma: por
Título da fonte: Brazilian Journal of Veterinary Medicine
Texto Completo: https://rbmv.org/BJVM/article/view/416
Resumo: ABSTRACT. Abreu R.L., Godoy R.L.O., Pacheco S., Pereira V.L. & Salgado N.L.G. [Ascertainment of the concentration of hypoxanthine in frozen meat of chicken.] Averiguação da concentração de hipoxantina em carne congelada de frango. Revista Brasileira de Medicina Veterinária, 37(4):350-352, 2015. Departamento de Epidemiologia e Saúde Pública, Instituto de Veterinária, Universidade Federal Rural do Rio de Janeiro, BR 465, km 7, Seropédica, RJ 23890-000, Brasil. E-mail: robsonlopesabreu@uol.com.br The objective of this study was to ascertain the concentration of hypoxanthine of the product “Cut Frozen Chicken (drumsticks)” from the SIF 2423, by the method of high performance liquid chromatography (HPLC) with ultraviolet detection. The sample presented 284µg.g-1 (2.08µmoles.g-1) of hypoxanthine, showing that reached the optimal maturation in terms of sensory, which occurs when concentration of hypoxanthine reaches 1.5 to 2.0 µmoles.g-1 of meat. This was a consequence of the high concentration of triphosphate of adenosine (ATP) present in the sample, due to cuts in question are energy storage.
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spelling Ascertainment of the concentration of hypoxanthine in frozen meat of chickenAveriguação da concentração de hipoxantina em carne congelada de frangoHipoxantinacarne de frangoHypoxanthinemeat of chickenABSTRACT. Abreu R.L., Godoy R.L.O., Pacheco S., Pereira V.L. & Salgado N.L.G. [Ascertainment of the concentration of hypoxanthine in frozen meat of chicken.] Averiguação da concentração de hipoxantina em carne congelada de frango. Revista Brasileira de Medicina Veterinária, 37(4):350-352, 2015. Departamento de Epidemiologia e Saúde Pública, Instituto de Veterinária, Universidade Federal Rural do Rio de Janeiro, BR 465, km 7, Seropédica, RJ 23890-000, Brasil. E-mail: robsonlopesabreu@uol.com.br The objective of this study was to ascertain the concentration of hypoxanthine of the product “Cut Frozen Chicken (drumsticks)” from the SIF 2423, by the method of high performance liquid chromatography (HPLC) with ultraviolet detection. The sample presented 284µg.g-1 (2.08µmoles.g-1) of hypoxanthine, showing that reached the optimal maturation in terms of sensory, which occurs when concentration of hypoxanthine reaches 1.5 to 2.0 µmoles.g-1 of meat. This was a consequence of the high concentration of triphosphate of adenosine (ATP) present in the sample, due to cuts in question are energy storage.O objetivo deste trabalho foi averiguar a concentração de hipoxantina do produto “Corte Congelado de Frango (sobrecoxas)” proveniente do SIF 2423, através do método de cromatografia líquida de alta eficiência (HPLC) com detector ultravioleta. A amostra apresentou 284µg.g-1 (2,08µmols.g-1) de hipoxantina, mostrando que atingiu a matura- ção ótima do ponto de vista sensorial, o que ocorre quando a concentração de hipoxantina atinge 1,5 a 2,0µmols.g-1 de carne. Isto foi conseqüência da elevada concentração de trifosfato de adenosina (ATP) presente na amostra, devido aos cortes em questão serem armazenadores de energia.Sociedade de Medicina Veterinária do Estado do Rio de Janeiro.2015-12-08info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionpeer reviewedAvaliado pelos paresapplication/pdfhttps://rbmv.org/BJVM/article/view/416Brazilian Journal of Veterinary Medicine; Vol. 37 No. 4 (2015); 350-352Revista Brasileira de Medicina Veterinária; v. 37 n. 4 (2015); 350-3522527-21790100-2430reponame:Brazilian Journal of Veterinary Medicineinstname:Sociedade de Medicina Veterinária do Estado do Rio de Janeiro (SOMVERJ)instacron:SBMVporhttps://rbmv.org/BJVM/article/view/416/305e Abreu, Robson Lopes dGodoy, Ronoel Luiz de OliveiraPacheco, SidneyPereira, Valéria LisboaSalgado, Natália Lima Garciainfo:eu-repo/semantics/openAccess2020-12-23T17:33:38Zoai:ojs.rbmv.org:article/416Revistahttps://rbmv.org/BJVMONGhttps://rbmv.org/BJVM/oaicontato.rbmv@gmail.com2527-21790100-2430opendoar:2020-12-23T17:33:38Brazilian Journal of Veterinary Medicine - Sociedade de Medicina Veterinária do Estado do Rio de Janeiro (SOMVERJ)false
dc.title.none.fl_str_mv Ascertainment of the concentration of hypoxanthine in frozen meat of chicken
Averiguação da concentração de hipoxantina em carne congelada de frango
title Ascertainment of the concentration of hypoxanthine in frozen meat of chicken
spellingShingle Ascertainment of the concentration of hypoxanthine in frozen meat of chicken
e Abreu, Robson Lopes d
Hipoxantina
carne de frango
Hypoxanthine
meat of chicken
title_short Ascertainment of the concentration of hypoxanthine in frozen meat of chicken
title_full Ascertainment of the concentration of hypoxanthine in frozen meat of chicken
title_fullStr Ascertainment of the concentration of hypoxanthine in frozen meat of chicken
title_full_unstemmed Ascertainment of the concentration of hypoxanthine in frozen meat of chicken
title_sort Ascertainment of the concentration of hypoxanthine in frozen meat of chicken
author e Abreu, Robson Lopes d
author_facet e Abreu, Robson Lopes d
Godoy, Ronoel Luiz de Oliveira
Pacheco, Sidney
Pereira, Valéria Lisboa
Salgado, Natália Lima Garcia
author_role author
author2 Godoy, Ronoel Luiz de Oliveira
Pacheco, Sidney
Pereira, Valéria Lisboa
Salgado, Natália Lima Garcia
author2_role author
author
author
author
dc.contributor.author.fl_str_mv e Abreu, Robson Lopes d
Godoy, Ronoel Luiz de Oliveira
Pacheco, Sidney
Pereira, Valéria Lisboa
Salgado, Natália Lima Garcia
dc.subject.por.fl_str_mv Hipoxantina
carne de frango
Hypoxanthine
meat of chicken
topic Hipoxantina
carne de frango
Hypoxanthine
meat of chicken
description ABSTRACT. Abreu R.L., Godoy R.L.O., Pacheco S., Pereira V.L. & Salgado N.L.G. [Ascertainment of the concentration of hypoxanthine in frozen meat of chicken.] Averiguação da concentração de hipoxantina em carne congelada de frango. Revista Brasileira de Medicina Veterinária, 37(4):350-352, 2015. Departamento de Epidemiologia e Saúde Pública, Instituto de Veterinária, Universidade Federal Rural do Rio de Janeiro, BR 465, km 7, Seropédica, RJ 23890-000, Brasil. E-mail: robsonlopesabreu@uol.com.br The objective of this study was to ascertain the concentration of hypoxanthine of the product “Cut Frozen Chicken (drumsticks)” from the SIF 2423, by the method of high performance liquid chromatography (HPLC) with ultraviolet detection. The sample presented 284µg.g-1 (2.08µmoles.g-1) of hypoxanthine, showing that reached the optimal maturation in terms of sensory, which occurs when concentration of hypoxanthine reaches 1.5 to 2.0 µmoles.g-1 of meat. This was a consequence of the high concentration of triphosphate of adenosine (ATP) present in the sample, due to cuts in question are energy storage.
publishDate 2015
dc.date.none.fl_str_mv 2015-12-08
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
peer reviewed
Avaliado pelos pares
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv https://rbmv.org/BJVM/article/view/416
url https://rbmv.org/BJVM/article/view/416
dc.language.iso.fl_str_mv por
language por
dc.relation.none.fl_str_mv https://rbmv.org/BJVM/article/view/416/305
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 Sociedade de Medicina Veterinária do Estado do Rio de Janeiro.
publisher.none.fl_str_mv Sociedade de Medicina Veterinária do Estado do Rio de Janeiro.
dc.source.none.fl_str_mv Brazilian Journal of Veterinary Medicine; Vol. 37 No. 4 (2015); 350-352
Revista Brasileira de Medicina Veterinária; v. 37 n. 4 (2015); 350-352
2527-2179
0100-2430
reponame:Brazilian Journal of Veterinary Medicine
instname:Sociedade de Medicina Veterinária do Estado do Rio de Janeiro (SOMVERJ)
instacron:SBMV
instname_str Sociedade de Medicina Veterinária do Estado do Rio de Janeiro (SOMVERJ)
instacron_str SBMV
institution SBMV
reponame_str Brazilian Journal of Veterinary Medicine
collection Brazilian Journal of Veterinary Medicine
repository.name.fl_str_mv Brazilian Journal of Veterinary Medicine - Sociedade de Medicina Veterinária do Estado do Rio de Janeiro (SOMVERJ)
repository.mail.fl_str_mv contato.rbmv@gmail.com
_version_ 1798313107670433792

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