Lipid oxidation in meats is a process whereby polyunsaturated fatty acid react with reactive oxygen species leading to a series of secondary reactions which in turn lead to degradation of lipids and development of oxidative rancidity. This process is one of the major factors responsible for the gradual reduction of sensory and nutritional quality of meats, thus affecting consumer acceptance. Therefore, the control and minimization of lipid oxidation in meat and meat products is of great interest to the food industry. On view of this, some technologies have been developed, such as vacuum packaging, modified atmosphere, and use of antioxidants. The aim is understanding the lipid oxidation mechanisms responsible for sensory and nutritional quality reduction in meat and meat products and identify the most effective methods to control this process. Lipid oxidation in meat can be controlled using different strategies, such as animal dietary supplements, addition of antioxidants, processing, and the use of special packaging. Better results can be obtained by using synergistic strategies and focusing attention on food safety and to prevent negative effects to other sensory properties.Practical Application: Lipid oxidation is an important issue in many food studies, and we discuss some aspects that influence the lipid oxidation of meat.

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a b s t r a c t a r t i c l e i n f o Keywords: Oil Brazil nut ExtractionBrazil nut richness has been widely studied aiming at finding transformation models that increase its yield, keep its quality, reduce costs, and increase its productivity. The objective of this study is to evaluate the spectroscopic profile and the chemical and thermal behavior of Brazil nut oil obtained by different extraction processes. Lipid soxhlet extractions with petroleum ether and hexane, and using hydraulic pressing and supercritical carbon dioxide (CO2) were performed. The physicochemical analyses showed an acidity index with significant differences between the samples obtained by hydraulic pressing and supercritical CO2. The peroxide index presented significant difference for the oil obtained by hydraulic pressing compared to that obtained by the other extraction processes. The fatty acid profiles showed a relevant presence of the omega series (w-3, w-6, and w-9) with significant differences for the extraction processes evaluated. The results of the thermogravimetric and differential analyses did not indicate changes in mass loss and presented predominantly exothermic behavior. The spectroscopic profiles indicate that the extraction processes do not change the spectral profile of the oils.

Physicochemical properties of gelatin gels extracted from skins and tendons of chicken feet were characterized as an alternative to mammalian gelatin commonly used commercially. After extraction, the preparation of gels for analysis was made by dissolving the dry gelatin with two concentrations: 3.33 and 6.67% (w/w) in distilled water. The determination of gel strength and texture profile analysis was performed using texture analyzer. Gelatin showed high protein content and the value observed for gel strength was higher for the gelatin with concentration of 6.67% (294.78 g), classified as high bloom, while for the gelatin with concentration of 3.33% (96.47 g) was lower, low bloom. The hardness and chewiness increased significantly with increasing concentrations of gelatin and the gelatin with concentration (6.67%) behaved as a solid and it can be used in the preparation of gelatin gums, marshmallows, gelatin dessert among others that requiring high bloom. PRACTICAL APPLICATIONSThis research contributes to the knowledge about chicken feet gelatin from skin and tendons wastes, which can be an alternative to mammalian gelatin in the food industry making more effective use this underutilized resources. The collagen extraction provides a nobler destiny for chicken feet able to boost up the commercial values of these cheap and underutilized protein sources. This work also presents information not addressed on the gelatin from this raw material, such as parameters of texture profile and color, besides the specific characterization, considering the tissue and the extraction method used. Gelatin derived from porcine skin is not acceptable to Judaism and Islam (Badii and Howell 2006), therefore the development of alternatives to gelatin is highly desirable for bs_bs_banner Journal of Food Process Engineering

É crescente o número de marcas e produtos panificados oferecidos ao mercado. De forma concomitante, várias técnicas e aparelhos destinados à análise de alimentos, em particular para pães, estão disponíveis [6]. Sendo assim, a legislação atual para produtos panificados [4], que aprova o Regulamento Técnico para Fixação de Identidade e Qualidade de Pão, pode ser revista e melhorada.AguIleRA [1] ressalta que este século será marcado pelas intervenções na microestrutura dos alimentos e suas relações com as propriedades sensoriais.O sabor é o atributo mais apreciado em um alimento e a textura o principal fator para rejeitá-lo [3].A textura pode ser definida como todos os atributos mecânicos, geométricos e de superfície de um produto que sejam perceptíveis por meios instrumentais e sensoriais [6]. O procedimento para determinação da firmeza e demais parâmetros de textura consiste em submeter os pães à compressão e analisar a curva força-tempo resultante [7].A avaliação da cor é um parâmetro crítico em produtos forneados. Pães com crosta muito clara ou muito escura estão associados a falhas no processamento. No Sistema CIelAB, os valores para claro e escuro são representados pelo l, o vermelho é representado +a, o verde por -a, amarelo por +b e azul por -b, em um plano cartesiano [9,10].

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