Características físico-químicas e sensoriais de embutido fresco de aves de descarte preparado com diferentes antioxidantes naturais
Autor(a) principal: | |
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Data de Publicação: | 2012 |
Outros Autores: | , , , |
Tipo de documento: | Artigo |
Idioma: | por |
Título da fonte: | Repositório Institucional da UNESP |
Texto Completo: | http://revistas.ufba.br/index.php/rbspa/article/viewArticle/2224 http://hdl.handle.net/11449/73268 |
Resumo: | The present study evaluated the effect of the use of natural antioxidants in different spent hens processed meat, the physical-chemical and sensory characteristics of product were analyzed. The experiment was conducted at the Technology Laboratory of Animal Products, Department of Technology - FCAV/Unesp - Campus of Jaboticabal. Forty-five laying hens with approximately 80 weeks of age were used, distributed in a completely randomized experimental design in a 4x4 factorial arrangement, 4 condiment types (control, rosemary, clove and oregano, and the last three natural antioxidants) and 4 storage times (0; 3; 6 and 9 days at 4°C), with sixteen treatments and tree repetitions. It were evaluated the characteristics of humidity, pH, color, cooking loss, shear force, TBARS number and sensory analyze. The averages were obtained by Tukey test 5% of significance. The results showed an interaction between the storage time and condiments types in all analyzed parameters. It was concluded that oregano use decreased the processed meat oxidation, also pleased the judges in sensory analysis. The lowest notes in sensory analysis were obtained with the treatment that contained clove. |
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Características físico-químicas e sensoriais de embutido fresco de aves de descarte preparado com diferentes antioxidantes naturaisPhysical-chemical and sensory characteristics of spent hens meat sausage prepared with different naturals antioxidantsPoultryQualityStorageAnimaliaOriganumRosmarinus officinalisSyzygium aromaticumThe present study evaluated the effect of the use of natural antioxidants in different spent hens processed meat, the physical-chemical and sensory characteristics of product were analyzed. The experiment was conducted at the Technology Laboratory of Animal Products, Department of Technology - FCAV/Unesp - Campus of Jaboticabal. Forty-five laying hens with approximately 80 weeks of age were used, distributed in a completely randomized experimental design in a 4x4 factorial arrangement, 4 condiment types (control, rosemary, clove and oregano, and the last three natural antioxidants) and 4 storage times (0; 3; 6 and 9 days at 4°C), with sixteen treatments and tree repetitions. It were evaluated the characteristics of humidity, pH, color, cooking loss, shear force, TBARS number and sensory analyze. The averages were obtained by Tukey test 5% of significance. The results showed an interaction between the storage time and condiments types in all analyzed parameters. It was concluded that oregano use decreased the processed meat oxidation, also pleased the judges in sensory analysis. The lowest notes in sensory analysis were obtained with the treatment that contained clove.Universidade Estadual Paulista Faculdade de Ciências Agrárias e Veterinárias Departamento de Tecnologia, Jaboticabal, São PauloUniversidade do Estado de Santa Catarina, Chapecó, Santa CatarinaUniversidade Estadual Paulista Faculdade de Ciências Agrárias e Veterinárias Departamento de Tecnologia, Jaboticabal, São PauloUniversidade Estadual Paulista (Unesp)Universidade do Estado de Santa Catarina (UDESC)Borba, Hirasilva [UNESP]Scatolini-Silva, Aline Mary [UNESP]Giampietro-Ganeco, Aline [UNESP]Boiago, Marcel. Manente [UNESP]Souza, Pedro Alves [UNESP]2014-05-27T11:26:26Z2014-05-27T11:26:26Z2012-04-01info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/article360-370application/pdfhttp://revistas.ufba.br/index.php/rbspa/article/viewArticle/2224Revista Brasileira de Saude e Producao Animal, v. 13, n. 2, p. 360-370, 2012.1519-9940http://hdl.handle.net/11449/732682-s2.0-848657216712-s2.0-84865721671.pdf0308819230398219Scopusreponame:Repositório Institucional da UNESPinstname:Universidade Estadual Paulista (UNESP)instacron:UNESPporRevista Brasileira de Saúde e Produção Animal0,273info:eu-repo/semantics/openAccess2024-06-07T15:32:22Zoai:repositorio.unesp.br:11449/73268Repositório InstitucionalPUBhttp://repositorio.unesp.br/oai/requestopendoar:29462024-06-07T15:32:22Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP)false |
dc.title.none.fl_str_mv |
Características físico-químicas e sensoriais de embutido fresco de aves de descarte preparado com diferentes antioxidantes naturais Physical-chemical and sensory characteristics of spent hens meat sausage prepared with different naturals antioxidants |
title |
Características físico-químicas e sensoriais de embutido fresco de aves de descarte preparado com diferentes antioxidantes naturais |
spellingShingle |
Características físico-químicas e sensoriais de embutido fresco de aves de descarte preparado com diferentes antioxidantes naturais Borba, Hirasilva [UNESP] Poultry Quality Storage Animalia Origanum Rosmarinus officinalis Syzygium aromaticum |
title_short |
Características físico-químicas e sensoriais de embutido fresco de aves de descarte preparado com diferentes antioxidantes naturais |
title_full |
Características físico-químicas e sensoriais de embutido fresco de aves de descarte preparado com diferentes antioxidantes naturais |
title_fullStr |
Características físico-químicas e sensoriais de embutido fresco de aves de descarte preparado com diferentes antioxidantes naturais |
title_full_unstemmed |
Características físico-químicas e sensoriais de embutido fresco de aves de descarte preparado com diferentes antioxidantes naturais |
title_sort |
Características físico-químicas e sensoriais de embutido fresco de aves de descarte preparado com diferentes antioxidantes naturais |
author |
Borba, Hirasilva [UNESP] |
author_facet |
Borba, Hirasilva [UNESP] Scatolini-Silva, Aline Mary [UNESP] Giampietro-Ganeco, Aline [UNESP] Boiago, Marcel. Manente [UNESP] Souza, Pedro Alves [UNESP] |
author_role |
author |
author2 |
Scatolini-Silva, Aline Mary [UNESP] Giampietro-Ganeco, Aline [UNESP] Boiago, Marcel. Manente [UNESP] Souza, Pedro Alves [UNESP] |
author2_role |
author author author author |
dc.contributor.none.fl_str_mv |
Universidade Estadual Paulista (Unesp) Universidade do Estado de Santa Catarina (UDESC) |
dc.contributor.author.fl_str_mv |
Borba, Hirasilva [UNESP] Scatolini-Silva, Aline Mary [UNESP] Giampietro-Ganeco, Aline [UNESP] Boiago, Marcel. Manente [UNESP] Souza, Pedro Alves [UNESP] |
dc.subject.por.fl_str_mv |
Poultry Quality Storage Animalia Origanum Rosmarinus officinalis Syzygium aromaticum |
topic |
Poultry Quality Storage Animalia Origanum Rosmarinus officinalis Syzygium aromaticum |
description |
The present study evaluated the effect of the use of natural antioxidants in different spent hens processed meat, the physical-chemical and sensory characteristics of product were analyzed. The experiment was conducted at the Technology Laboratory of Animal Products, Department of Technology - FCAV/Unesp - Campus of Jaboticabal. Forty-five laying hens with approximately 80 weeks of age were used, distributed in a completely randomized experimental design in a 4x4 factorial arrangement, 4 condiment types (control, rosemary, clove and oregano, and the last three natural antioxidants) and 4 storage times (0; 3; 6 and 9 days at 4°C), with sixteen treatments and tree repetitions. It were evaluated the characteristics of humidity, pH, color, cooking loss, shear force, TBARS number and sensory analyze. The averages were obtained by Tukey test 5% of significance. The results showed an interaction between the storage time and condiments types in all analyzed parameters. It was concluded that oregano use decreased the processed meat oxidation, also pleased the judges in sensory analysis. The lowest notes in sensory analysis were obtained with the treatment that contained clove. |
publishDate |
2012 |
dc.date.none.fl_str_mv |
2012-04-01 2014-05-27T11:26:26Z 2014-05-27T11:26:26Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://revistas.ufba.br/index.php/rbspa/article/viewArticle/2224 Revista Brasileira de Saude e Producao Animal, v. 13, n. 2, p. 360-370, 2012. 1519-9940 http://hdl.handle.net/11449/73268 2-s2.0-84865721671 2-s2.0-84865721671.pdf 0308819230398219 |
url |
http://revistas.ufba.br/index.php/rbspa/article/viewArticle/2224 http://hdl.handle.net/11449/73268 |
identifier_str_mv |
Revista Brasileira de Saude e Producao Animal, v. 13, n. 2, p. 360-370, 2012. 1519-9940 2-s2.0-84865721671 2-s2.0-84865721671.pdf 0308819230398219 |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.relation.none.fl_str_mv |
Revista Brasileira de Saúde e Produção Animal 0,273 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
360-370 application/pdf |
dc.source.none.fl_str_mv |
Scopus reponame:Repositório Institucional da UNESP instname:Universidade Estadual Paulista (UNESP) instacron:UNESP |
instname_str |
Universidade Estadual Paulista (UNESP) |
instacron_str |
UNESP |
institution |
UNESP |
reponame_str |
Repositório Institucional da UNESP |
collection |
Repositório Institucional da UNESP |
repository.name.fl_str_mv |
Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP) |
repository.mail.fl_str_mv |
|
_version_ |
1803045479692369920 |