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Please use this identifier to cite or link to this item: http://acervodigital.unesp.br/handle/11449/73268
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dc.contributor.authorBorba, Hirasilva-
dc.contributor.authorScatolini-Silva, Aline Mary-
dc.contributor.authorGiampietro-Ganeco, Aline-
dc.contributor.authorBoiago, Marcel. Manente-
dc.contributor.authorSouza, Pedro Alves-
dc.date.accessioned2014-05-27T11:26:26Z-
dc.date.accessioned2016-10-25T18:36:57Z-
dc.date.available2014-05-27T11:26:26Z-
dc.date.available2016-10-25T18:36:57Z-
dc.date.issued2012-04-01-
dc.identifierhttp://revistas.ufba.br/index.php/rbspa/article/viewArticle/2224-
dc.identifier.citationRevista Brasileira de Saude e Producao Animal, v. 13, n. 2, p. 360-370, 2012.-
dc.identifier.issn1519-9940-
dc.identifier.urihttp://hdl.handle.net/11449/73268-
dc.identifier.urihttp://acervodigital.unesp.br/handle/11449/73268-
dc.description.abstractThe 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.en
dc.format.extent360-370-
dc.language.isopor-
dc.sourceScopus-
dc.subjectPoultry-
dc.subjectQuality-
dc.subjectStorage-
dc.subjectAnimalia-
dc.subjectOriganum-
dc.subjectRosmarinus officinalis-
dc.subjectSyzygium aromaticum-
dc.titleCaracterísticas físico-químicas e sensoriais de embutido fresco de aves de descarte preparado com diferentes antioxidantes naturaispt
dc.title.alternativePhysical-chemical and sensory characteristics of spent hens meat sausage prepared with different naturals antioxidantsen
dc.typeoutro-
dc.contributor.institutionUniversidade Estadual Paulista (UNESP)-
dc.contributor.institutionUniversidade do Estado de Santa Catarina (UDESC)-
dc.description.affiliationUniversidade Estadual Paulista Faculdade de Ciências Agrárias e Veterinárias Departamento de Tecnologia, Jaboticabal, São Paulo-
dc.description.affiliationUniversidade do Estado de Santa Catarina, Chapecó, Santa Catarina-
dc.description.affiliationUnespUniversidade Estadual Paulista Faculdade de Ciências Agrárias e Veterinárias Departamento de Tecnologia, Jaboticabal, São Paulo-
dc.rights.accessRightsAcesso aberto-
dc.identifier.file2-s2.0-84865721671.pdf-
dc.relation.ispartofRevista Brasileira de Saúde e Produção Animal-
dc.identifier.scopus2-s2.0-84865721671-
Appears in Collections:Artigos, TCCs, Teses e Dissertações da Unesp

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