Aplicação de transglutaminase microbiana em produtos cárneos processados com teor reduzido de sódio

Bonfim, Rosiane Costa; Machado, Jessica da Silva; Mathias, Simone Pereira; Rosenthal, Amauri

doi:10.1590/0103-8478cr20131440

Cited by 6 publications

(4 citation statements)

References 19 publications

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“…The results presented a trend of increasing over the storage time and fitted to a linear regression model with high coefficient of determination (R 2 = 0.97), denoting that they can be used to predict cohesiveness dynamics over time. Therefore, despite the decrease in hardness over the storage time in the Control RFP, the internal structure had better resistance to fractures because transglutaminase forms a protein net from intra and intermolecular cross covalent bindings (BONFIM et al, 2015).…”

Section: Storage Time (Days) Phmentioning

confidence: 99%

USE OF GALACTOMANNAN FROM Caesalpinia pulcherrima IN RESTRUCTURED FISH PRODUCTS STORED UNDER FROZEN CONDITIONS

et al. 2021

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The objective of this work was to evaluate the use of galactomannan from Caesalpinia pulcherrima as a binding agent for the restructuring of fishes. The effect of a frozen (-18 °C) storage of 120 days on the physical-chemical and mechanical properties of fishes was evaluated, restructured fish products with transglutaminase were used as a control. Two fish restructuring formulations were developed: Galactomannan, with 0.2% galactomannan and 1.8% refined salt; and Control, with 0.5% transglutaminase. The analyses were carried out after 24 hours of refrigerated storage (4 °C), corresponding to time zero, and after 30, 60, 90, and 120 days of frozen (-18 °C) storage. The use of galactomannan resulted in a higher pH, and lower total volatile basic nitrogen (TVB-N) and thiobarbituric acid reactive substances (TBARS), with no differences from zero to 120-day storage times for the L*, a*, and b* coordinates. Galactomannan easily bounds to hydrogen, enabling the obtaining restructured fish products with lower expressible water content and less weight losses by cooking, important characteristics for the acceptance of products that denote softness and succulence. Contrastingly, this easy bound to water molecules resulted in a lower hardness, cohesiveness, and elasticity, and higher adhesivity when compared to the control. The results showed the viability of using galactomannan to restructure fishes during frozen storage.

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Section: Storage Time (Days) Phmentioning

confidence: 99%

USE OF GALACTOMANNAN FROM Caesalpinia pulcherrima IN RESTRUCTURED FISH PRODUCTS STORED UNDER FROZEN CONDITIONS

et al. 2021

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“…For consumers, these products are an option given the growing need to minimize the time of food preparation, especially for the population of large urban centres [46]. The scientific and industrial community of the meat sector has been investing in the development of new products that meet the demand for products that are easy to prepare and healthy [47]. Restructured meat products represent a category with great potential for application of functional ingredients with appeals for health [3].…”

Section: Restructured Hamburger Meat Productmentioning

confidence: 99%

Evaluation of the Antioxidant Potential of Mesquite Grains Flour in Hamburger Meat Product

Cavalcante

Silva

Neto

et al. 2019

JEAI

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Aims: The objective is to approach the use of the flour of the mesquite grains in restructured hamburger meat product formulations. Introduction: The mesquite seed is a by product of great nutritional value and little use in large scale for food purposes, being considered, also, discarding raw material in the processing of the mesquite pod. The seeds represent an agroindustrial byproduct with broad technological and nutritional potential, with some applications already tested and widespread in the food and environmental sector. The high sugar content associated with the high levels of nitrogen in the mesquite tree pods favours the biochemical processes and enables the production technology of alcohol, spirits, liquor, wine, honey, enzymes, acids, gums, vinegar, sugars and even a substitute drink for coffee. In some Andean countries, other beverages such as lodge, chicha, etole and algarobina (a type of stomach and aphrodisiac fortifier), flour, biscuit and cookies are made. The physicochemical characteristics of the hamburger should contain a maximum fat content of 23.0%, a minimum of 15% protein, 3% total carbohydrates and calcium content (maximum dry basis) 0,1% in raw hamburger and 0.45% cooked hamburger. Conclusion: The use of resources to reduce the disadvantages related to the addition of fibre in meat products should be studied in order to obtain the benefits of this addition without compromising the acceptability and quality of the final product, besides allowing a greater addition of mesquite seed in order to achieve the requirements for a functional product.

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“…Neste contexto, é preciso desenvolver produtos para que atenda a tendência de consumo dos consumidores que optam por produtos práticos, saudáveis, convenientes, saborosos (BONFIM et al, 2015;FERNANDES, 2015). Com isso, adicionar proteína texturizada de soja está sendo cada vez mais utilizado como aditivo para as indústrias de alimentos para melhorar o valor nutricional do produto (MARCINKOWSKI, 2006) e algumas fibras, como a linhaça.…”

Section: Introductionunclassified

Molho Cremoso a Base De Jambu: Composição Físico-Química E Microbiológica

Braga¹,

Souza²,

Rodrigues³

et al. 2020

Prática E Pesquisa Em Ciência E Tecnologia De Alimentos 4

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Direitos para esta edição cedidos à Atena Editora pelos autores. Todo o conteúdo deste livro está licenciado sob uma Licença de Atribuição Creative Commons. Atribuição 4.0 Internacional (CC BY 4.0). O conteúdo dos artigos e seus dados em sua forma, correção e confiabilidade são de responsabilidade exclusiva dos autores, inclusive não representam necessariamente a posição oficial da Atena Editora. Permitido o download da obra e o compartilhamento desde que sejam atribuídos créditos aos autores, mas sem a possibilidade de alterá-la de nenhuma forma ou utilizá-la para fins comerciais. A Atena Editora não se responsabiliza por eventuais mudanças ocorridas nos endereços convencionais ou eletrônicos citados nesta obra. Todos os manuscritos foram previamente submetidos à avaliação cega pelos pares, membros do Conselho Editorial desta Editora, tendo sido aprovados para a publicação.

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Aplicação de transglutaminase microbiana em produtos cárneos processados com teor reduzido de sódio

Abstract: Aplicação de transglutaminase microbiana em produtos cárneos processados com teor reduzido de sódio.Ciência Rural, v.45, n.6, jun, 2015.

Cited by 6 publications

References 19 publications

USE OF GALACTOMANNAN FROM Caesalpinia pulcherrima IN RESTRUCTURED FISH PRODUCTS STORED UNDER FROZEN CONDITIONS

USE OF GALACTOMANNAN FROM Caesalpinia pulcherrima IN RESTRUCTURED FISH PRODUCTS STORED UNDER FROZEN CONDITIONS

Evaluation of the Antioxidant Potential of Mesquite Grains Flour in Hamburger Meat Product

Molho Cremoso a Base De Jambu: Composição Físico-Química E Microbiológica

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