Showing papers in "Food Science and Technology International in 2002"
TL;DR: In this paper, the authors described the methods used for free radical scavenging in both substrates as well as in specific cases of their application, such as superoxide radicals scavenging (O2·-), hydrogen peroxide scavenging(H2O2), hypochlorous acid scavenging, HOCl, and hydroxyl radical scavenges (HO), among them, among them are the methods that use azo-compounds to generate peroxyl radicals.
Abstract: Free radical generation is directly related with oxidation in foods and biological systems. Therefore, the search for methods to determine free radical scavenging is important. In this work are described the methods used for this purpose in both substrates as well as in specific cases of their application. The main methods comprise superoxide radicals scavenging (O2·-); hydrogen peroxide scavenging (H2O2); hypochlorous acid scavenging (HOCl); hydroxyl radical scavenging (HO.); peroxyl radical scavenging (ROO.), among them are the methods that use azo-compounds to generate peroxyl radicals, such as the ``TRAP'' method (Total Radical-Trapping Antioxidant Parameter) and the ``ORAC'' method (Oxygen-Radical Absorbance Capacity); the scavenging of radical cation 2,2-azinobis-(3-ethylbenzothiazoline-6-sulphonate) or the ABTS or the ``TEAC'' method (Trolox Equivalent Antioxidant Capacity); the scavenging of stable radical 2,2-diphenyl-1-picrylhydrazyl or DPPH . method and the scavenging of radical cation N,N-dime...
1,085 citations
TL;DR: A summary of commercial applications and examples of recent developments illustrate the different possibilities that supercritical fluid extraction (SFE) has in industrial food processes is provided in this paper, where carbon dioxide is used as the ideal super-critical fluid.
Abstract: The food industry is always looking for the best separation technology to obtain natural compounds of high purity, healthy products of excellent quality with several industrial applications. The conventional extraction process for those compounds has some limitations regarding the solvent toxicity, flammability and wastefulness. Research into energetically less costly technologies with respect to the environment is required. Supercritical fluid extraction (SFE) is a relatively new extraction process that has attracted great interest in many industries. Supercritical fluid properties are used selectively to extract specific components. This paper overviews the applications of supercritical fluid technology in food processing using carbon dioxide as the ideal supercritical fluid because of its non-flammable, non-toxic, non-polluting and recoverable characteristics. A summary of commercial applications and examples of recent developments illustrate the different possibilities that SFE has in industrial food processes.
173 citations
TL;DR: To select the best syrup concentration for the preserve and test its acceptability among consumers of different ages, sensory evaluation method of paired comparisons was used and the consumer acceptance was evaluated using a 5 points hedonic scale.
Abstract: Passion fruit peel is a by-product of the juice industry and its processing into preserve is proposed as alternative use. The aims of the work were to select the best syrup concentration for the preserve and test its acceptability among consumers of different ages. The physical characteristics of the fruits were evaluated and the peel composition was determined, The sensory evaluation method of paired comparisons was used to select the best sucrose concentration and the consumer (children, teenagers and adults) acceptance was evaluated using a 5 points hedonic scale. No significant differences were found among the test concentrations but with a 55°Brix syrup showed more than 80% acceptance at all age groups and the preference was significantly higher among children.
146 citations
TL;DR: The present study evaluated the physicochemical composition of starchy tubers, saffron, ahipa, arrowroot, sweet potato, biri, yam and arracacha attempting to characterize their industrial potential to show high starch content and best results for potential starchy yield were to y am and biri.
Abstract: The commercial starches of the world come mainly from corn, potato and cassava. However, food industries are searching for native starches that can satisfy the technical and economic demands for food production. The present study was conducted to evaluate the physicochemical composition of starchy tubers, saffron, ahipa, arrowroot, sweet potato, biri, yam and arracacha attempting to characterize their industrial potential. The contents of moisture, ash, protein, lipids, reducing and total sugars, fibers and starch were determined in some starchy tubers. The results showed high starch content in arrowroot (Maranta arundinacea), yam (Dioscorea sp) and biri (Canna edulis). The best results for potential starchy yield (t starch/ha) were to yam and biri.
124 citations
TL;DR: In this article, a uva Cabernet Sauvignon, originaria da regiao de Bordeaux, Franca, foi introduzida no Brasil em 1921, mas foi somente a partir de 1980 that houve incremento de seu plantio na Serra Gaucha.
Abstract: A uva Cabernet Sauvignon, originaria da regiao de Bordeaux, Franca, foi introduzida no Brasil em 1921, mas foi somente a partir de 1980 que houve incremento de seu plantio na Serra Gaucha. E uma cultivar destinada a elaboracao de vinho tinto de guarda ou jovem. Devido a sua importância, conduziu-se esse trabalho com o objetivo de determinar as caracteristicas agronomicas e enologicas da cv. Cabernet Sauvignon para a elaboracao de vinho tinto. Para isso, realizaram-se estudos para caracterizar o cacho, o mosto e o vinho tinto nas safras de 1987 a 1992. Os resultados evidenciaram que a cv. Cabernet Sauvignon tem cacho de tamanho medio de 149.3g/L e baga pequena de 1.40g. O mosto possui bom teor de acucar e acidez titulavel de 120meq/L, adequada para a producao de vinho tinto, o qual se caracteriza por apresentar teores elevados de alcoois superiores. Sob o aspecto sensorial, o vinho Cabernet Sauvignon se caracteriza pela cor vermelha relativamente intensa e com reflexos violaceos acentuados; pelo aroma tipico que lembra pimentao-verde, que e sua caracteristica varietal; e pelo corpo, estrutura e boa distinguibilidade.
92 citations
TL;DR: High performance liquid chromatography (HPLC) associated with fluorescence detection preceded by extraction of OTA using commercially available immunoaffinity columns (IAC) is currently the most applied method for OTA determination in wines.
Abstract: This work gives a general overview of ochratoxin A (OTA) occurrence in wines and the methodology for OTA analysis. The results of more than two thousand samples taken from the literature have been taken into account to quite extensively describe the present situation of OTA contamination of wine. According to these data, OTA is much more commonly detected in red wines than in rose and white wines, and OTA concentration is remarkably higher than in the latter ones. Thus OTA could be detected in 45% (median 34%) of white wine samples, whereas it was detected in 66% (median 66%) of rose and 71% (median 90%) of red wine samples. When comparing the wines from Northern and Southern regions, the latter showed a higher contamination than those from the Northern area. It has been suggested that OTA accumulation could be due to fungi belonging to the genus Aspergillus in wines from Southern European countries because the ... (A)
92 citations
TL;DR: Use of trisodium phosphate (TSP) treatment for reducing levels of bacteria in poultry is discussed with reference to health and economic consequences of poultry contamination, causes or routes of contamination, possibilities for reduction of microbial loads, mechanisms of action of TSP, sensory properties and quality of T SP-treated poultry, antimicrobial effectiveness, influences on shelf-life, and worldwide authorization of this process.
Abstract: Use of trisodium phosphate (TSP) treatment for reducing levels of bacteria in poultry is discussed withreference to: h ealthand economic consequences of poultry contamination, causes or routes of contamination, possibilities for reduction of microbial loads, mechanisms of action of TSP, sensory properties and quality of TSP-treated poultry, antimicrobial effectiveness, influences on shelf-life, and worldwide authorization of this process, with special reference to the situation in the European Union. A summary of the main results of microbial reductions on poultry following TSP treatment is shown for Salmonella, coliforms/Escherichia coli, Enterobacteriaceae, Campylobacter, Pseudomonas, total counts, Listeria, Staphylococcus aureus and Lactobacillus. The main results on microbial reductions assessed in foodstuffs other than poultry (beef, fruit, fish and shellfish) are also shown.
65 citations
TL;DR: Positive reaction for staphylococci enterotoxin was produced by S. aureus in shrimps; farmhouse cheese and macaroni mass; S intermedius in cooked fish and garlic paste and SCP (Staphylitis Coagulase Positive) were observed in farmhouse Cheese.
Abstract: A contaminacao de alimentos tem aumentado a cada ano, e atualmente representa um risco potencial para a saude humana. Staphylococcus spp. foi isolado de alimentos processados e in natura e identificados atraves dos teste de Gram, catalase, coagulase, DNAase, termonuclease, acetoina (VP) e metabolismo de carboidratos (glicose, maltose e manitol). Foram selecionadas cepas com evidente reacao de termonuclease, e realizada analise de enterotoxinas estafilococicas, por teste imunoenzimatico (VIDAS - Staph Enterotoxin - bioMerieux). Reacao positiva de enterotoxinas estafilococicas foram produzidas por S. aureus em camarao, queijo de coalho e macarrao e S. intermedius em peixe cozido e pasta de alho. Observou-se SCP (EstafilococosCoagulase Positiva) em queijo de coalho. Contaminacao por Staphylococcus spp.ocorreu durante os estagios de producao ou na estocagem dos alimentos, produzindo toxinas. Conclui-se que estes alimentos representam risco a saude humana se nao forem observadas praticas adequadas de higiene no seu manuseio e no armazenamento.
61 citations
TL;DR: In this article, the authors used confocal laser scanning microscopy (CLSM) in fluorescence mode for oil and cell wall detection, and in reflective mode to observe the surface morphology of potato chips.
Abstract: Confocal laser scanning microscopy (CLSM) was used in fluorescence mode for oil and cell wall detection, and in reflective mode to observe the surface morphology of potato chips. Oil distribution in chips fried at 170°C in oil mixed with the thermoresistant probe Nile Red was studied as the crust developed during frying. Oil was trapped only in intercellular spaces for short frying times while at longer times it was strongly linked to the developed crust microstructure (not only in intercellular spaces but also over some cells) and not easily extractable by hexane washing. Chips infiltrated with a solution of the dye Congo Red (CR) before frying revealed drastic changes in cell walls but no signs of rupture during frying at the magnification used in this research (20X). Topographical data acquired by CLSM in reflective mode confirmed that several cells are broken during the cutting operation. Image representation of the reconstructed surface of a fried chip (170°C, 3 min) allowed observe oil location in potato surface after frying.
51 citations
TL;DR: In this article, o comportamento do oleo de soja refinado em fritura de imersao intermitente, em restaurante universitario, for um periodo de 30 horas, was studied.
Abstract: A fritura e uma operacao que confere aos alimentos caracteristicas de odor, sabor, cor e textura de grande aceitabilidade sensorial. O oleo ou gordura pode, entretanto, se tornar um ingrediente capaz de introduzir alteracoes quimicas provocadas pelo aquecimento prolongado. Neste trabalho, estudou-se o comportamento do oleo de soja refinado em fritura de imersao intermitente, em restaurante universitario, sob temperatura controlada entre 170oC e 180oC, por um periodo de 30 horas. Foram utilizados 101 litros de oleo de soja para processar 373kg de vegetais, como batata, couve-flor, abobrinha e mandioca. Analisou-se o oleo mediante determinacoes fisicas de absortividade no u.v. (A232nm e A270nm) e cor (Lovibond), e quimicas (indice de acidez (IA) e compostos polares (CP)). Analise sensorial de aceitabilidade foi realizada nos produtos. Os parâmetros-limite que determinaram o descarte do oleo foram: 25% de compostos polares, 1% de acidos graxos livres e media de 7,0 para o teste de aceitabilidade. Os resultados ao final do periodo foram: IA, 0,282; CP, 18,8%; cor Lovibond 14Y/2R; A232nm de 9,213; A270nm de 2,409 e 7,96 para o teste de aceitabilidade. Com base nos resultados obtidos, concluiu-se que, apesar do aquecimento do oleo ter levado a alteracoes hidroliticas e oxidativas, os parâmetros nao atingiram o nivel de descarte, indicando que o oleo de soja submetido a essas condicoes de fritura pode ser usado por 30 horas.
48 citations
TL;DR: A carne suina and an alimento considerado rico em colesterol, lipidios, acidos graxos saturados, monoinsaturados, poliinsaturado, and acidos grazios saturados were investigated in this paper.
Abstract: A carne suina e um alimento considerado rico em colesterol, lipidios e acidos graxos saturados. De acordo com a AMERICAN HEART ASSOCIATION, para manter baixos niveis de colesterol sanguineo, a alimentacao deve ser pobre em colesterol e lipidios, principalmente gordura saturada. No presente trabalho foram determinados os teores de colesterol, lipidios totais e acidos graxos em lombo, pernil, paleta e toucinho, comercializados em acougues da cidade de Campinas, Sao Paulo. Foi verificado tambem o efeito da inclusao da gordura externa nos niveis destes componentes. O teor medio de lipidios totais foi de 3 a 5g/100g nos cortes de carne e 83g/100g no toucinho. O colesterol variou, em media, de 42 a 53mg/100g, sendo menor no lombo e maior no toucinho. Nao houve diferenca significativa (p³0,05) no nivel de colesterol entre lombo com e sem gordura externa. Em todos os cortes e no toucinho, foram identificados trinta e seis (36) acidos graxos, os principais dos quais foram: 18:1w9, 16:0, 18:2w6, 18:0, 16:1w7 e 18:1w7. O total de acidos graxos saturados, monoinsaturados e poliinsaturados variou de 33 a 41%, 42 a 48% e 11 a 25%, respectivamente.
TL;DR: In this paper, the effect of cluster thinning in setting and veraison, etephon applications, and pruning at 4 and 6 buds per rod on the phenolic composition of Tannat variety grapes and their respective red wines was compared.
Abstract: Phenolic composition of Tannat variety grapes grown in South of Uruguay and harvested during two consecutive years (1999 and 2000) was determined. The effect of the cluster thinningin settingand veraison, etephon applications, and pruningat 4 and 6 buds per rod on the phenolic composition of the grapes and their respective red wines was compared. During the harvest, which took place in the technological maturity, the phenolic maturity indices of grapes were estimated. Wines were analysed a month after the alcoholic fermentation, determiningits colour and phenolic content. The different treatments had a different incidence on the total phenolic content, the total and extractable anthocyanins of the grapes, depending also on the year of harvest. There was no correspondence between the technological and phenolic maturity indices, which varied depending on the treatments and the years of harvest. The anthocyanic contents of the grapes and wines did not correlate significantly due to the diverse incidence of the environmental conditions and the harvest practices, the conditions of the maceration and the evolution of the polyphenols duringthe vinification.
TL;DR: A caracterizacao fisico-quimica da erva-mate em funcao das etapas do processamento industrial (sapeco, secagem, and tempo de cancheamento) and verificar como estas etapaas influem nos teores de cinzas, fibras, gorduras, proteinas, Glicose, sacarose, and cafeina presentes na materia-prima.
Abstract: A erva-mate e uma materia-prima de grande importância para a regiao Sul do Brasil, sendo que a producao anual e de aproximadamente 650.000 toneladas de folhas. Atualmente, problemas com o excesso de oferta tem incentivado pesquisadores e empresarios a buscar alternativas para a utilizacao da erva-mate como materia-prima para o desenvolvimento de novos produtos bem como promover melhorias no processamento industrial visando a obtencao de caracteristicas organolepticas desejaveis. Neste sentido, o presente trabalho teve por objetivo realizar a caracterizacao fisico-quimica da erva-mate em funcao das etapas do processamento industrial (sapeco, secagem e tempo de cancheamento) e verificar como estas etapas influem nos teores de cinzas, fibras, gorduras, proteinas, glicose, sacarose e cafeina presentes na materia-prima. Os resultados obtidos permitiram verificar que as etapas do processamento industrial influem diretamente nos teores dos compostos citados, mostrando a relevância em se analisar estes resultados quando o objetivo e utilizar esta materia-prima para o desenvolvimento de novos produtos alimenticios que podem exigir caracteristicas especificas.
TL;DR: In this article, the authors described and analyzed the extraction of soybean oil using supercritical carbon dioxide as a solvent from the point of view of both operative method and pre-treatment of the raw material.
Abstract: This work describes and analyses the extraction of soybean oil using supercritical carbon dioxide as a solvent from the point of view of both operative method and pre-treatment of the raw material. The best conditions for soybean oil extraction were obtained at a pressure of 300 bar, a temperature of 40 � C and a solvent flow rate of 1.8 L/min at STP. The yields obtained using the supercritical fluid under the best operating conditions were similar to those obtained byconventional extraction methods using hexane as the solvent (19.9 %w/w.); furthermore, the qualityof oil extracted bythe supercritical fluid was higher (acidity, 0.8). The fatty acid composition of the soybean seed oil extracted by supercritical fluid was particularlyrich in unsaturated fattyacids, particularlylinoleic acid (51.8%). For these reasons, the soy bean seed oil extracted using supercritical carbon dioxide could compete with that obtained bythe conventional process, since the oil refinement stages are simplified significantlyand the solvent distillation stage is completelyremoved, which are the two most costlyprocessing stages in terms of energyconsumption.
TL;DR: The results showed that the honeys of these areas of Brazil are likely to be characterized by contents of reducing sugars within the range of 53.2 to 80.0% (w/w), levels of total reducing sugars of between 67.8 and 88.3% and from 0.1 to 27.4% of sucrose.
Abstract: A total of 155 honey samples, 94 from wild flowers, 27 from Eucalyptus flowers and 34 from Citrus flowers produced by Apis mellifera were collected from 96 locations of the State of Sao Paulo. Sugar and protein contents were the parameters determined and the percentage of the honey samples that complied with the Brazilian legislation for honey quality. The results showed that the honeys of these areas of Brazil are likely to be characterized by contents of reducing sugars within the range of 53.2 to 80.0% (w/w), levels of total reducing sugars of between 67.8 and 88.3% and from 0.1 to 27.4% of sucrose. Total protein was estimated at between 0.0 and 1.6mg/mL. The percentages of honey samples that complied with the Brazilian legislation for honey quality, for each parameter evaluated were: 99.4% for reducing sugars; 98.0% for sucrose and 39.3% for protein.
TL;DR: In order to estimate the contribution of mate tea and regular coffee as a source of PAHs in the diet of the population of Campinas, SP, Brazil, different batches and brands of these products, totaling 18 samples, were analysed for PAH.
Abstract: In order to estimate the contribution of mate tea and regular coffee as a source of PAHs in the diet of the population of Campinas, SP, Brazil, different batches and brands of these products, totaling 18 samples, were analysed for PAH. The consumption data were obtained from a dietary survey (frequency recall), which took place in Campinas in 1993. PAH levels in the products were determined by high performance liquid chromatography with fluorescence detection. Different PAHs were detected in all samples of coffee, at levels varying with the brands and the beverage preparation technique. The mean total PAH content in coffee was 10.12mg/kg, while mate tea showed a relatively lower level of contamination (S=0.70mg/kg). Considering the per capita average daily consumption estimates of 69.79g of mate tea and 86.77g of coffee, one can assume that mate tea and coffee contribute with approximately 0.05mg and 0.88mg of total PAHs, respectively, to the dietary intake of these contaminants by the studied population (n=600).
TL;DR: In this paper, changes in physical, chemical and sensory characteristics of differently packed portioned portioned Parmigiano Reggiano cheese were monitored during three months of storage at 4 °C.
Abstract: Changes in physical (colour), chemical (moisture content and proteolysis index), texture and sensory characteristics of differently packed portioned Parmigiano Reggiano cheese were monitored during three months of storage at 4 °C. Packaging conditions were under vacuum (UV) and in modified atmosphere (MA) with 50:50 (MAl) and 30:70 (MA2) CO2/N2 ratios. The results showed, in general, substantial changes in the differently packed products. All samples underwent proteolysis phenomena together with changes in the textural and sensory characteristics. The UV packed sample showed the occurrence of an oil dropping up phenomenon which caused significant changes in product characteristics such as an increase of cohesion, sourness and yellowness. The MA packed samples showed different textural behaviour (MA2 sample evolved towards a more cohesive and friable structure than MAl) and a similar evolution of the flavour profile that, after 90 days of storage, determined a softer taste than the unpacked cheese. Parmigiano Reggiano cheese hardness showed discordant results according to the testing method (compression, shear or shear-compression), whether it involved the fracture of cheese structure or not. (A)
TL;DR: In this paper, the authors analyzed and compared cod salting kinetics by using different salting techniques: brine salting, with and without applying a vacuum pulse and dry salting with or without pressure, and found that the coupling of osmotic mechanism and suctioning effect due to dry salt crystals favored water losses and limited salt gain.
Abstract: Cod salting is a long process on which mass transfer, basically salt and water, occurs by diffusion. This work analyses and compares cod salting kinetics by using different salting techniques: brine salting, with and without applying a vacuum pulse and dry salting with and without pressure. The results revealed that mass transfer kinetics during cod salting process seemed to be affected by the salting method applied. Osmotic mechanism and diffusion transport of salt can be enhanced during vacuum pulsed brine salting, also leading to a lower water loss and higher yield. During dry salting, the coupling of osmotic mechanism and suctioning effect due to dry salt crystals (moreover in the case of pressured dry salting) favoured water losses and limited salt gain.
TL;DR: In this paper, the effects of harvest date and storage conditions on fruit quality and aroma production in ''Fuji'' apples over two years were determined, and the results showed that ULO1 was more effective in maintaining firmness during storage than other treatments, especially in earlier-harvested apples.
Abstract: This work determined the effects of harvest date and storage conditions on fruit quality and aroma production in `Fuji' apples over two years. Fruits were harvested on two dates and stored in different atmospheres: AIR (21% O2 + 0.03% CO2); SCA (3% O2 + 2% CO2); ULO1 (1% O 2 + 1% CO2) and ULO2 (1% O2 + 2% CO2). After 3, 5 and 7 months of storage (plus 1, 5 and 10 days at 20 °C) fruit firmness, titratable acidity, soluble solids, skin colour, physiological disorders and aroma production were measured. `Fuji' apple quality was maintained during the harvest and storage periods, however fruit quality was better in controlled than AIR atmospheres. ULO1 was more effective in maintaining firmness during storage than other treatments, especially in earlier-harvested apples. Differences in soluble solids and titratable acidity were not always significant. The incidence of physiological disorders was low. Maximum aroma production was reached in fruits stored in AIR atmosphere (after 5 days at 20 °C) for early-harve...
TL;DR: The carotenoid composition of fresh yellow passion fruit commercialized in Campinas, Brazil, was evaluated by high performance liquid chromatography and the inversion occurring between the main carotENoids is not frequently found in fruits and vegetables.
Abstract: The carotenoid composition of fresh yellow passion fruit (Passiflora edulis) commercialized in Campinas, Brazil, was evaluated by high performance liquid chromatography. In all the samples, the following carotenoids were found: b-cryptoxanthin, prolycopene, cis-z-carotene, z-carotene, b-carotene, 13-cis-b-carotene. Besides that neurosporene and g-carotene were also found in some lots. In general, the carotenoid contents were significantly different amongst the lots. In two of the five lots, z-carotene was the major carotenoid, contributing with 41 and 62% of the total carotenoid content, while in other two lots b-carotene was the main carotenoid, with 55 and 74% of the total carotenoid, and in one of the lots cis-z-carotene was present as the major carotenoid, with 29%. The inversion occurring between the main carotenoids is not frequently found in fruits and vegetables.
TL;DR: In this paper, a study of carne ovina limpa with and without substitutos of gordura reduzido was carried out to evaluate the caracteristicas fisicas, quimicas, and sensoriais of farinhas de mandioca and farinha de aveia.
Abstract: Nos produtos carneos com teor de gordura reduzido, ingredientes tem sido utilizados para manter os atributos de qualidade e rendimento. As farinhas de mandioca e de aveia tem sido usadas como componentes uteis para melhorar as caracteristicas de suculencia e maciez em hamburgueres com baixo nivel de gordura. O objetivo do presente estudo foi verificar o efeito da fecula de mandioca e da farinha de aveia sobre as caracteristicas fisicas, quimicas e sensoriais de hamburgueres de carne ovina com teor de gordura reduzido. Foram testadas 4 formulacoes a base de carne ovina limpa: testemunha sem gordura adicionada (F1), com 9,15% de gordura ovina adicionada (F2), sem gordura adicionada e 2% de fecula de mandioca (F3) e sem gordura adicionada e 2% de farinha de aveia (F4). Foram avaliados durante o cozimento: composicao centesimal, rendimento, encolhimento e capacidade de retencao de agua, forca de cisalhamento, cor e analise sensorial dos hamburgueres. Os produtos nos quais foram adicionados os substitutos de gordura (F3 e F4) apresentaram menor teor de gordura, antes e depois de cozidos, menor encolhimento, maior rendimento e capacidade de retencao de agua do que os das formulacoes F1 e F2. A forca de cisalhamento e a intensidade de vermelho (a*) foram menores nos produtos aos quais foram adicionados os substitutos de gordura (F3 e F4) do que nos produtos sem substituicao (F1 e F2). Nao foram detectadas diferencas na aceitacao global dos produtos com diferentes formulacoes. Desta forma, conclui-se que o uso de fecula de mandioca e farinha de aveia pode ser uma alternativa de substituicao de gordura em produtos de carne ovina de baixo nivel de gordura tipo hamburguer.
TL;DR: In this paper, different ways of processing alligator swampland meat as an alternative of consumption in a non conventional way for that species were considered and the utilization of the meat coming from parts normally discarded such as muscle of the trunk and membranes.
Abstract: This study considers different ways of processing alligator swampland meat as an alternative of consumption in a non conventional way for that species. It also evaluates the utilization of the meat coming from parts normally discarded such as muscle of the trunk and membranes. The following processes were accomplished to reach the objective: non sausage products (type hamburger) preserved meat (canned), non-cooked cured meat (smoky), and cured cooked product (type ham). The quality of the products was evaluated through sensorial analyses and the data were submited to statistical treatment to determine the acceptance degree.
TL;DR: Campanone et al. as discussed by the authors proposed the Centro de Investigacion y Desarrollo en Criotecnologia de Alimentos (CILDA) as a model for research in the field of food science.
Abstract: Fil: Campanone, Laura Analia. Provincia de Buenos Aires. Gobernacion. Comision de Investigaciones Cientificas. Centro de Investigacion y Desarrollo en Criotecnologia de Alimentos. Consejo Nacional de Investigaciones Cientificas y Tecnicas. Centro Cientifico Tecnologico Conicet - La Plata. Centro de Investigacion y Desarrollo en Criotecnologia de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigacion y Desarrollo en Criotecnologia de Alimentos; Argentina. Universidad Nacional de La Plata. Facultad de Ingenieria; Argentina
TL;DR: It is concluded that the compound responsible by the hypoglycemic effect is present in the peel of the eggplant and soluble pectin in the diets was not in itself sufficient to promote this effect, but that the continuous administration of the soluble fiber contributed to the improvement of the glucose tolerance.
Abstract: Os objetivos do presente trabalho foram verificar se dietas ricas em berinjela apresentam efeito hipoglicemico, se contribuem para o retardamento de absorcao da glicose pos-prandial e se a fracao fibra soluvel esta correlacionada com estes efeitos. Os experimentos foram realizados com ratos Wistar machos adultos, normais e diabeticos, que receberam racoes a base de caseina, berinjela com casca e sem casca, e de casca de berinjela por um periodo de 42 dias. A glicose sanguinea foi determinada no inicio do experimento e aos 13, 21, 34 e 42 dias. Os testes orais de tolerância a glicose (TOTG) foram realizados no final do experimento. Os resultados mostraram que as racoes a base de farinha de berinjela com casca e de casca de berinjela apresentaram reducao nos niveis de glicose. Este efeito nao foi significativo para a racao a base de farinha de berinjela sem casca. Os animais do grupo diabetico que receberam racao a base de berinjela com casca apresentaram menor area sob a curva de glicose, do que os dos grupos controle (racao a base de caseina e de berinjela com casca) e do que o do grupo diabetico que recebeu a racao de caseina. Este efeito nao foi observado nos animais que receberam racao a base de berinjela sem casca e casca de berinjela. Estes resultados indicam a presenca de um composto responsavel pelo efeito hipoglicemico na casca de berinjela e que a pectina soluvel da racao nao foi suficiente para promover tal efeito, mas que a administracao continua de pectina soluvel contribuiu para a melhora da TOTG.
TL;DR: In this paper, the authors evaluated the basic chemical composition, the fatty acids by gas chromatography and cholesterol by high performance liquid chromatography in the longissimus dorsi (LD) muscle.
Abstract: In the experiment, thirty-six entire male lambs were used, 24 of Santa Ines breed (SI) and 12 of Bergamacia breed (BE). At random six SI and three BE, which weighed 15kg at the beginning of the experiment, were slaughtered and the rest when they reached the slaughtering weights of 25, 35 and 45kgs. The objective of the study was to evaluate the basic chemical composition, the fatty acids by gas chromatography and cholesterol by high performance liquid chromatography in the longissimus dorsi (LD) muscle. The results were submitted to a regression analysis. The moisture decreased while lipid fraction increased linearly when slaughter weight was increased and ash contents remained constant. The BE breed showed higher moisture and lower lipid contents than the SI breed. The content of cholesterol was similar in both breeds, but it decreased linearly when the slaughter weight increased. Twelve fatty acids were identified and the results indicated that the C16:0 concentration increased linearly with the animals' weight. The C18:0 decreased linearly in the SI breed and it was adjusted through a quadratic equation in the BE breed, with the maximum limit at 35kg. The total saturated fatty acids had similar results among the examined variables (slaughter weight and breeds), with a 43.6±2.5% average. The C18:1w9 and total monounsaturated fatty acids were higher in the SI breed and in both breeds these quantities increased linearly with the increase in animal weight. The quantity of total polyunsaturated fatty acids in both breeds decreased with an increase in animal weight, with SI data were adjusted by an exponential equation and the BE breed by a linear equation.
TL;DR: Quick freezing appeared to be a good method to prevent melanosis simultaneously and a following storage for three months did not affect the appearance of melanosis.
Abstract: Melanosis or blackspot is a dark discolouration, which is unattractive to consumers and reduces the market value of crustaceans. It has been found to be unavoidable in shrimps after the trauma of capture, string and thawing process, and it varies by species, moulting cycle, and harvesting and handling methods. Sulphiting agents are still the most effective and practical method to prevent melanosis. However, levels of residual sulphur dioxide should be low since they can produce health problems in certain individual consumers. In this study, female specimens of shrimps Aristeus antennatus were treated with HQ-Bacterol F containing 40% sodium metabisulphite on board a fishing vessel. Different concentrations, times and temperatures of immersion, and subsequent freezing storage were tested. Untreated shrimps showed the first signs of melanosis after remaining for 19 h on crushed ice and their market value decreased at 27 h, whereas shrimps treated with 2% HQ-Bacterol F for 5 min maintained their market value. Increasing the HQ-Bacterol F concentration reduced spot appearance but increased the residual SO2 in the tissues. However, less than 10% of the sulphites penetrated into the ... (A)
TL;DR: It can be concluded that the use of the modified atmospheres slowed the growth of the spoilage bacteria of pork meat, favoring the extension of the useful life, mainly in the MAP enriched with CO2.
Abstract: Com o objetivo de avaliar o efeito da embalagem de carne suina em atmosfera modificada, obteve-se assepticamente amostras de lombo (Longissimus dorsi) de suino de aproximadamente 3x3cm que depois de lavadas em solucao salina (0,35%) esteril, foram introduzidas em bolsas de plastico (Cryovac BB4L) de baixa permeabilidade. Dividiram-se em 4 lotes e se embalaram com aproximadamente 1,0l de ar (100%), nitrogenio (100%), 20/80 e 40/60 CO2/O2 e se termo-selaram. Finalmente, cada lote se subdividiu em 2, armazenando-se a 1 e 7oC. Durante o armazenamento tomaram-se amostras determinando-se a composicao da atmosfera, o pH e a composicao da microbiota (microbiota total, bacterias lacticas, Enterobacteriaceae, Brochothrix thermosphacta e contagens em agar pseudomonas). Os parâmetros de crescimento (fase de latencia e tempo de duplicacao) dos microrganismos foram determinados mediante a equacao de Gompertz. Os resultados demonstraram que a vida util da carne suina e prolongada quando se armazena em atmosferas modificadas. As atmosferas enriquecidas com CO2 e a 1oC mostraram uma maior eficacia. As atmosferas com CO2, mantiveram o pH das amostras constante durante todo o periodo de armazenamento. A 1 e 7oC, as fases de latencia e os tempos de duplicacao da microbiota total foram progressivamente maiores na seguinte ordem: atmosfera de ar (100%), N2 (100%), 20/80 e 40/60 CO2/O2. Pode-se concluir que, tanto a 1 como a 7oC, a utilizacao das atmosferas modificadas retardou o crescimento das bacterias alterantes da carne suina, favorecendo o prolongamento da vida util, principalmente nas atmosferas com CO2.
TL;DR: In this article, single-strength orange juice was pasteurized in a plate heat exchanger using three different temperatures: 82.5oC, 85.0oC and 87.0°C and holding times varying from 11 to 59s.
Abstract: In this work, single-strength orange juice was pasteurized in a plate heat exchanger using three different temperatures: 82.5oC, 85.0oC and 87.0°C and holding times varying from 11 to 59s in order to obtain a minimally processed product. A comparison among orange juice samples stored in aluminium cans and in polyethylene bottles under refrigerated conditions for 21 days was carried out. Degree of Brix, acidity, pH, insoluble and total solids, and microbiological analyses were conducted soon after processing and during the storage period. The physico-chemical properties of the pasteurized orange juice showed differences due to variations in the raw material during the period of study. The most appropriate pasteurization temperature for orange juice was 87.0°C, with the holding time varying according to pH; pH 4.0 required longer holding times. According to the results, a shelf life of 15 days was determined for the processed orange juice, under the above conditions.
TL;DR: In this article, the effect of exogenous polyphenol oxidase (PPO) associated or not associated with air over total phenol and tannin content was evaluated.
Abstract: Cocoa flavour is greatly influenced by polyphenols. These compounds undergo a series of transformations during cocoa processing leading to the characteristic cocoa flavour. The use of exogenous polyphenol oxidase (PPO) proved to be useful to reduce polyphenol content in cocoa nibs. The effect of a PPO associated or not with air over total phenol and tannin content was evaluated. Cocoa nibs were autoclaved and treated with a PPO or water in the absence or presence of an air flow for 0.5, 1, 2 and 3 hours. Total phenol content was reduced in PPO or water treatments, but when associated with air there was an increase in phenol content. Tannin content was reduced only by the treatment with water and air.
TL;DR: In this paper, the effect of the nixtamalization process on phytic acid, calcium, iron and zinc contents in 11 varieties of whole maize and their germ and endosperm was described.
Abstract: This article describes the effect of the nixtamalization process on phytic acid, calcium, iron and zinc contents in 11 varieties of whole maize and their germ and endosperm. Maize samples were cooked in water with 1.2% lime for 75 min at 96 °C, soaked for 10 h and washed. Half of the whole cooked kernel was dried and the other half was dissected into germ and endosperm, which were also dried. These samples were analyzed for phytic acid, calcium, iron and zinc. The germ contained the highest concentration of phytic acid and the endosperm the lowest. Phytic acid in the whole grain, endosperm and germ decreased upon nixtamalization. The loss in whole grain varied from 4.4 to 27.9%; from 19.7 to 59.8% in the endosperm and from 8.0 to 35.3% in the germ. Significant statistical differences were found for varieties, processing and for their interaction (varieties x processing). Calcium was present in higher amounts in the germ before and after nixtamalization. This process increased the level of calcium about 18 times in the whole grain and the endosperm, and about 24 times in the germ. The differences were significant due to variety, processing and their interaction (variety x processing). The germ contained higher amounts of iron in both its raw and nixtamalized states... (A)