Chicken Meat Stability
Mostrando 1-12 de 21 artigos, teses e dissertações.
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1. The use of white striped chicken breasts on the quality of nuggets and hamburgers
Abstract The objective of this study was to evaluate physically and chemically chicken breasts with different degrees of white striping (WS), as well as its effect on the process and quality of nuggets and hamburgers. Chicken breasts fillets were obtained from male chicken broilers weighing approximately 3 kg at the slaughterhouse and classified based on the
Food Sci. Technol. Publicado em: 2021-09
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2. Characterization of hydrolysates of collagen from mechanically separated chicken meat residue
Abstract Obtaining collagen and hydrolysates from mechanically separated chicken meat residue is an excellent way to add value to this waste. The aims of this study were to obtain collagen hydrolysates from chicken MSM residue using Alcalase® and Flavourzyme® enzymes, as well characterizing the functional, structural and thermal stability properties. The h
Food Sci. Technol. Publicado em: 2020-06
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3. Analysis of Barriers to Brazilian Chicken Meat Imports
ABSTRACT Trade liberalization during the last decades has increased among nations as a result of decreased tariffs. However, during the same period, market agents have created new protection measures to replace such mechanisms in an attempt to promote the domestic economic stability of countries, while expanding and ensuring the trade between nations. Consid
Braz. J. Poult. Sci.. Publicado em: 19/08/2019
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4. Physical and chemical properties of chicken mortadella formulated with Moringa oleifera Lam. seed flour
Abstract The objective of this study was to evaluate the effect of the addition of Moringa oleifera Lam. seed flour for partial fat replacement in chicken mortadella on physicochemical characteristics, chemical composition, and lipid oxidation. Four mortadellas were prepared: C (control), T1, T3, and T5 (addition of 1%, 3%, and 5% of moringa seed flour, resp
Food Sci. Technol. Publicado em: 27/06/2019
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5. Effect of Origanum syriacum L. Essential Oil on the Storage Stability of Cooked Chicken Meat
ABSTRACT The effects of the addition of Origanum syriacum L. essential oil (OE) on the lipid and protein oxidation, and sensory attributes of cooked chicken meat were compared with those of synthetic commercial meat preservatives. Ground deboned and skinless chicken breast and thigh meat were distributed according to six treatments: (T1) control (no addition
Braz. J. Poult. Sci.. Publicado em: 09/05/2019
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6. Microalgae biopeptides applied in nanofibers for the development of active packaging
Abstract This study was conducted to develop PCL nanofibers with the incorporation of microalgae biopeptides and to evaluate the stability of chicken meat cuts during storage. PCL and PCL/biopeptides nanofibers were formed by electrospinning method, and the diameters obtained were 404 and 438 nm, respectively. The tensile strength, elongation, melting temper
Polímeros. Publicado em: 2017-12
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7. Preservative effects of rosemary extract (Rosmarinus officinalis L.) on quality and storage stability of chicken meat patties
Abstract The effect of different level of rosemary extract (RE) (Rosmarinus officinalis Linn.) cultivated in Jordan, and other preservative on quality and stability of ground chicken meat was investigated. Treatments, were involved 1) Control (No additive), 2) 300 ppm (RE), 3) 350 ppm RE, 4) 300 ppm L-Ascorbic acid (E-300), 5) 200 ppm Sodium nitrite (E-250),
Food Sci. Technol. Publicado em: 13/11/2017
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8. A research on determination of quality characteristics of chicken burgers produced with transglutaminase supplementation
Abstract Transglutaminases are enzymes that catalyze the cross-linking between peptides or proteins. They play an important role in heat stability, gel-formation capability, water-holding capacity, emulsification and nutritional properties of proteins. They are preferred in the use of a variety of meat products due to the binding properties. In this study th
Food Sci. Technol. Publicado em: 26/10/2017
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9. Effect of direct adding oregano essential oil (Origanum syriacum L.) on quality and stability of chicken meat patties
Abstract Evaluate of Origanum syriacum L. essential oil grown in Jordan, and other comparable antioxidant on TBARS, total carbonyl, color values, and sensory attributes of raw chicken meat was investigated. Six treatments were prepared: (1) control (no additive); (2) 100 ppm oregano essential oil (OE); (3) 150 ppm OE; (4) 300 ppm L-ascorbic acid (E-300); (5)
Food Sci. Technol. Publicado em: 04/09/2017
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10. Dietary Supplementation of Barbatimão (Stryphnodendron Adstringens) and Pacari (Lafoensia Pacari) Extracts on the Oxidative Stability and Quality of Chicken Meat
ABSTRACT In order to evaluate the antioxidant effects of barbatimão (BAR) or pacari (PAC) on chicken meat oxidative stability and quality, seven dietary treatments containing in three different BAR and PAC concentrations (200, 400 and 600ppm) plus a negative control (CONT) were fed to 350 broilers from 1 to 41 days of age. Ten birds per treatment were slaug
Rev. Bras. Cienc. Avic.. Publicado em: 2016-12
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11. Effects of the Dietary Supplementation of Sucupira (Pterodon Emarginatus Vog.) and Copaiba (Copaifera Langsdorffii) Resinoils on Chicken Breast and Thigh Meat Quality and Oxidative Stability
ABSTRACT An experiment was conducted to evaluate the addition of the oil resins ofsucupira (Pterodon emarginatus Vog.) and copaiba (Copaifera langsdorffii) to broiler diets on chicken meat composition, quality, and lipid peroxidation. 350 one-d-old broiler chicks were submitted to seven treatments, consisting of the diets supplemented with copaiba (COP) or s
Rev. Bras. Cienc. Avic.. Publicado em: 2015-12
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12. Extração de fitase endógena de farelo de arroz integral sua aplicação na produção de ingrediente com baixo teor de ácido fítico e avaliação da adição em dietas para frangos de corte
The objective of this study was to extract the endogenous phytase from whole rice bran and apply for production of an low phytic acid rice bran and evaluate the addition in broilers chicken diets. To establish the optimum conditions of extraction of endogenous phytase was evaluated pH, temperature and hours of hydrolysis using na orthogonal central composite
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 02/07/2012