Ascertainment of the concentration of hypoxanthine in frozen meat of chicken

Detalhes bibliográficos
Autor(a) principal: de Abreu, Robson Lopes
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/344
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(1):52-54, 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 (2.08µmols.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 µmols.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.
id SBMV-1_ab5770c92aecdca287400311bb975aad
oai_identifier_str oai:ojs.rbmv.org:article/344
network_acronym_str SBMV-1
network_name_str Brazilian Journal of Veterinary Medicine
repository_id_str
spelling Ascertainment of the concentration of hypoxanthine in frozen meat of chickenAveriguação da concentração de hipoxantina em carne congelada de frangoHipoxantinaconcentraçãocarne de frangoHypoxanthineconcendtrationchicken meatABSTRACT. 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(1):52-54, 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 (2.08µmols.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 µmols.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 maturação 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.2015-03-19info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionpeer reviewedAvaliado pelos paresapplication/pdfhttps://rbmv.org/BJVM/article/view/344Brazilian Journal of Veterinary Medicine; Vol. 37 No. 1 (2015); 52-54Revista Brasileira de Medicina Veterinária; v. 37 n. 1 (2015); 52-542527-21790100-2430reponame:Brazilian Journal of Veterinary Medicineinstname:Sociedade de Medicina Veterinária do Estado do Rio de Janeiro (SOMVERJ)instacron:SBMVporhttps://rbmv.org/BJVM/article/view/344/832de Abreu, Robson LopesGodoy, Ronoel Luiz de OliveiraPacheco, SidneyPereira, Valéria LisboaSalgado, Natália Lima Garciainfo:eu-repo/semantics/openAccess2020-12-23T17:33:00Zoai:ojs.rbmv.org:article/344Revistahttps://rbmv.org/BJVMONGhttps://rbmv.org/BJVM/oaicontato.rbmv@gmail.com2527-21790100-2430opendoar:2020-12-23T17:33Brazilian 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
de Abreu, Robson Lopes
Hipoxantina
concentração
carne de frango
Hypoxanthine
concendtration
chicken meat
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 de Abreu, Robson Lopes
author_facet de Abreu, Robson Lopes
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 de Abreu, Robson Lopes
Godoy, Ronoel Luiz de Oliveira
Pacheco, Sidney
Pereira, Valéria Lisboa
Salgado, Natália Lima Garcia
dc.subject.por.fl_str_mv Hipoxantina
concentração
carne de frango
Hypoxanthine
concendtration
chicken meat
topic Hipoxantina
concentração
carne de frango
Hypoxanthine
concendtration
chicken meat
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(1):52-54, 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 (2.08µmols.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 µmols.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 2015-03-19
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/344
url https://rbmv.org/BJVM/article/view/344
dc.language.iso.fl_str_mv por
language por
dc.relation.none.fl_str_mv https://rbmv.org/BJVM/article/view/344/832
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. 1 (2015); 52-54
Revista Brasileira de Medicina Veterinária; v. 37 n. 1 (2015); 52-54
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_ 1798313107536216064

Registros relacionados