Aplicação de ultrassom e água eletrolisada no pré-resfriamento de peito de frango (Pectoralis major)
Autor(a) principal: | |
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Data de Publicação: | 2016 |
Tipo de documento: | Dissertação |
Idioma: | por |
Título da fonte: | Repositório Institucional Manancial UFSM |
Texto Completo: | http://repositorio.ufsm.br/handle/1/5800 |
Resumo: | The chicken meat has characteristics that has currently attracted the consumer, leading to increased industrial production, which seeks better production conditions. Ultrasound (US) and the electrolyzed water (EW) are technologies that enable improvements in traditional processes employed by slaughter houses. Its features allow it to have a reduction in water consumption and improvements in features such as the microbiological safety and tenderness. However, further studies are briefly describing possible oxidative effects on meat, especially chicken. Descriptions of the application of US pre-chilling showed improvements compared to applications without this technology. US demonstrated assist heat transfer, resulting in a more homogeneous and rapid cooling, especially in frequencies of 130 kHz. Combinations with EW and US have shown an intensification of cooling. These applications have a limit of time, and observed a reduction in the ability to cool the parts analyzed when this limit is exceeded. The US and EW applications also reported reductions in the initial microbial load, without that there was the initiation of oxidative processes, changes in glycolysis and the beginning of the muscle of the conversion process in the meat. In this pieces were not analyzed changes in its tenderness. Characterizing a prospective use of both technologies in larger and industrial scales. |
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2016-10-032016-10-032016-08-02FLORES, Diego Rafael Martins. Ultrasound and electrolyzed water application in pre chilling of chicken breast (Pectoralis major). 2016. 105 f. Dissertação (Mestrado em Ciência e Tecnologia dos Alimentos) - Universidade Federal de Santa Maria, Santa Maria, 2016.http://repositorio.ufsm.br/handle/1/5800The chicken meat has characteristics that has currently attracted the consumer, leading to increased industrial production, which seeks better production conditions. Ultrasound (US) and the electrolyzed water (EW) are technologies that enable improvements in traditional processes employed by slaughter houses. Its features allow it to have a reduction in water consumption and improvements in features such as the microbiological safety and tenderness. However, further studies are briefly describing possible oxidative effects on meat, especially chicken. Descriptions of the application of US pre-chilling showed improvements compared to applications without this technology. US demonstrated assist heat transfer, resulting in a more homogeneous and rapid cooling, especially in frequencies of 130 kHz. Combinations with EW and US have shown an intensification of cooling. These applications have a limit of time, and observed a reduction in the ability to cool the parts analyzed when this limit is exceeded. The US and EW applications also reported reductions in the initial microbial load, without that there was the initiation of oxidative processes, changes in glycolysis and the beginning of the muscle of the conversion process in the meat. In this pieces were not analyzed changes in its tenderness. Characterizing a prospective use of both technologies in larger and industrial scales.A carne de frango possui características que atualmente tem atraído o consumidor, acarretando em uma crescente produção industrial, que busca melhores condições produtivas. O ultrassom (US) e a água eletrolisada (AE) são tecnologias que possibilitam melhorias em processos tradicionais empregados por indústrias frigoríficas. Suas características permitem que haja uma redução do consumo de água e melhorias em atributos como a segurança microbiológica e a maciez. No entanto, ainda são poucos os estudos que descrevam possíveis efeitos oxidativos na carne, especialmente na de frango. As descrições da aplicação de US no pré-resfriamento demonstraram melhorias em comparação com aplicações sem esta tecnologia. O US demonstrou auxiliar as transferências de calor, resultando em um resfriamento homogêneo e mais rápido, principalmente em frequências de 130 kHz. As combinações com AE e US demonstraram uma intensificação do resfriamento. Essas aplicações possuem um limiar de tempo, sendo observada uma redução na capacidade de resfriar as peças analisadas quando este limite é ultrapassado. As aplicações de US e AE também apresentaram reduções na carga microbiológica inicial, sem que houvesse a iniciação de processos oxidativos, alterações na glicólise e no início do processo de conversão do músculo em carne. Contudo, os pedaços analisados não tiveram alterações na sua maciez. Caracteriza-se uma prospectiva utilização de ambas as tecnologias em escalas industriais.Coordenação de Aperfeiçoamento de Pessoal de Nível Superiorapplication/pdfporUniversidade Federal de Santa MariaPrograma de Pós-Graduação em Ciência e Tecnologia dos AlimentosUFSMBRCiência e Tecnologia dos AlimentosUltrassomÁgua eletrolisadaPré-resfriamentoQualidadeUltrasoundElectrolyzed waterPre-chillingQualityCNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOSAplicação de ultrassom e água eletrolisada no pré-resfriamento de peito de frango (Pectoralis major)Ultrasound and electrolyzed water application in pre chilling of chicken breast (Pectoralis major)info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/masterThesisCichoski, Alexandre Joséhttp://lattes.cnpq.br/8253591322909707Terra, Nelcindo Nascimentohttp://lattes.cnpq.br/4871318542229253Bizzi, Cezar Augustohttp://lattes.cnpq.br/2975070149037006Huber, Eduardohttp://lattes.cnpq.br/9147168410009655http://lattes.cnpq.br/8026423420275713Flores, Diego Rafael Martins5007000000064005003003003003009c69fe35-1754-4b84-afc3-ceda09ac58ecd81b342f-2b44-4a02-a3d9-c017839c594ee0eb0598-1ddb-4096-940c-fcf840522298be6876cc-2db6-4d50-8c79-b4b0a2425b0cd56585bf-ff6f-4b43-813c-3b6e92710ed3info:eu-repo/semantics/openAccessreponame:Repositório Institucional Manancial UFSMinstname:Universidade Federal de Santa Maria (UFSM)instacron:UFSMORIGINALFLORES, DIEGO RAFAEL MARTINS.pdfapplication/pdf1838425http://repositorio.ufsm.br/bitstream/1/5800/1/FLORES%2c%20DIEGO%20RAFAEL%20MARTINS.pdf26cde370fb684210db0980514f8bb564MD51TEXTFLORES, DIEGO RAFAEL MARTINS.pdf.txtFLORES, DIEGO RAFAEL MARTINS.pdf.txtExtracted texttext/plain162671http://repositorio.ufsm.br/bitstream/1/5800/2/FLORES%2c%20DIEGO%20RAFAEL%20MARTINS.pdf.txt818b9f80a04d00ec57117584bcc023f4MD52THUMBNAILFLORES, DIEGO RAFAEL MARTINS.pdf.jpgFLORES, DIEGO RAFAEL MARTINS.pdf.jpgIM Thumbnailimage/jpeg5108http://repositorio.ufsm.br/bitstream/1/5800/3/FLORES%2c%20DIEGO%20RAFAEL%20MARTINS.pdf.jpga9a7d84431bf42fdd7724ab1bc123e4eMD531/58002022-04-28 14:49:19.351oai:repositorio.ufsm.br:1/5800Repositório Institucionalhttp://repositorio.ufsm.br/PUBhttp://repositorio.ufsm.br/oai/requestouvidoria@ufsm.bropendoar:39132022-04-28T17:49:19Repositório Institucional Manancial UFSM - Universidade Federal de Santa Maria (UFSM)false |
dc.title.por.fl_str_mv |
Aplicação de ultrassom e água eletrolisada no pré-resfriamento de peito de frango (Pectoralis major) |
dc.title.alternative.eng.fl_str_mv |
Ultrasound and electrolyzed water application in pre chilling of chicken breast (Pectoralis major) |
title |
Aplicação de ultrassom e água eletrolisada no pré-resfriamento de peito de frango (Pectoralis major) |
spellingShingle |
Aplicação de ultrassom e água eletrolisada no pré-resfriamento de peito de frango (Pectoralis major) Flores, Diego Rafael Martins Ultrassom Água eletrolisada Pré-resfriamento Qualidade Ultrasound Electrolyzed water Pre-chilling Quality CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS |
title_short |
Aplicação de ultrassom e água eletrolisada no pré-resfriamento de peito de frango (Pectoralis major) |
title_full |
Aplicação de ultrassom e água eletrolisada no pré-resfriamento de peito de frango (Pectoralis major) |
title_fullStr |
Aplicação de ultrassom e água eletrolisada no pré-resfriamento de peito de frango (Pectoralis major) |
title_full_unstemmed |
Aplicação de ultrassom e água eletrolisada no pré-resfriamento de peito de frango (Pectoralis major) |
title_sort |
Aplicação de ultrassom e água eletrolisada no pré-resfriamento de peito de frango (Pectoralis major) |
author |
Flores, Diego Rafael Martins |
author_facet |
Flores, Diego Rafael Martins |
author_role |
author |
dc.contributor.advisor1.fl_str_mv |
Cichoski, Alexandre José |
dc.contributor.advisor1Lattes.fl_str_mv |
http://lattes.cnpq.br/8253591322909707 |
dc.contributor.advisor-co1.fl_str_mv |
Terra, Nelcindo Nascimento |
dc.contributor.advisor-co1Lattes.fl_str_mv |
http://lattes.cnpq.br/4871318542229253 |
dc.contributor.referee1.fl_str_mv |
Bizzi, Cezar Augusto |
dc.contributor.referee1Lattes.fl_str_mv |
http://lattes.cnpq.br/2975070149037006 |
dc.contributor.referee2.fl_str_mv |
Huber, Eduardo |
dc.contributor.referee2Lattes.fl_str_mv |
http://lattes.cnpq.br/9147168410009655 |
dc.contributor.authorLattes.fl_str_mv |
http://lattes.cnpq.br/8026423420275713 |
dc.contributor.author.fl_str_mv |
Flores, Diego Rafael Martins |
contributor_str_mv |
Cichoski, Alexandre José Terra, Nelcindo Nascimento Bizzi, Cezar Augusto Huber, Eduardo |
dc.subject.por.fl_str_mv |
Ultrassom Água eletrolisada Pré-resfriamento Qualidade |
topic |
Ultrassom Água eletrolisada Pré-resfriamento Qualidade Ultrasound Electrolyzed water Pre-chilling Quality CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS |
dc.subject.eng.fl_str_mv |
Ultrasound Electrolyzed water Pre-chilling Quality |
dc.subject.cnpq.fl_str_mv |
CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS |
description |
The chicken meat has characteristics that has currently attracted the consumer, leading to increased industrial production, which seeks better production conditions. Ultrasound (US) and the electrolyzed water (EW) are technologies that enable improvements in traditional processes employed by slaughter houses. Its features allow it to have a reduction in water consumption and improvements in features such as the microbiological safety and tenderness. However, further studies are briefly describing possible oxidative effects on meat, especially chicken. Descriptions of the application of US pre-chilling showed improvements compared to applications without this technology. US demonstrated assist heat transfer, resulting in a more homogeneous and rapid cooling, especially in frequencies of 130 kHz. Combinations with EW and US have shown an intensification of cooling. These applications have a limit of time, and observed a reduction in the ability to cool the parts analyzed when this limit is exceeded. The US and EW applications also reported reductions in the initial microbial load, without that there was the initiation of oxidative processes, changes in glycolysis and the beginning of the muscle of the conversion process in the meat. In this pieces were not analyzed changes in its tenderness. Characterizing a prospective use of both technologies in larger and industrial scales. |
publishDate |
2016 |
dc.date.accessioned.fl_str_mv |
2016-10-03 |
dc.date.available.fl_str_mv |
2016-10-03 |
dc.date.issued.fl_str_mv |
2016-08-02 |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/masterThesis |
format |
masterThesis |
status_str |
publishedVersion |
dc.identifier.citation.fl_str_mv |
FLORES, Diego Rafael Martins. Ultrasound and electrolyzed water application in pre chilling of chicken breast (Pectoralis major). 2016. 105 f. Dissertação (Mestrado em Ciência e Tecnologia dos Alimentos) - Universidade Federal de Santa Maria, Santa Maria, 2016. |
dc.identifier.uri.fl_str_mv |
http://repositorio.ufsm.br/handle/1/5800 |
identifier_str_mv |
FLORES, Diego Rafael Martins. Ultrasound and electrolyzed water application in pre chilling of chicken breast (Pectoralis major). 2016. 105 f. Dissertação (Mestrado em Ciência e Tecnologia dos Alimentos) - Universidade Federal de Santa Maria, Santa Maria, 2016. |
url |
http://repositorio.ufsm.br/handle/1/5800 |
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por |
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500700000006 |
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info:eu-repo/semantics/openAccess |
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openAccess |
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Universidade Federal de Santa Maria |
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Programa de Pós-Graduação em Ciência e Tecnologia dos Alimentos |
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UFSM |
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BR |
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Ciência e Tecnologia dos Alimentos |
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Universidade Federal de Santa Maria |
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