Composição centesimal e valor calórico de alimentos de origem animal

Torres, Érica Miranda de; Campos, Norberto Camilo; Duarte, Marilda; Garbelotti, Maria Lima; Philippi, Sônia Tucunduva; Minazzi-Rodrigues, Regina Sorrentino

doi:10.1590/s0101-20612000000200003

Cited by 59 publications

(67 citation statements)

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“…Treatment 3 showed the highest caloric level, but it was lower than that observed by Torres et al (2000) in beef strip loin, averaging 192 kcal.100 g -1 . The same researchers observed an average of 156 kcal.100 g -1 in chicken drumstick, which is close to the value found in treatment 3, and 100 kcal.100 g -1 in turkey breast, very close to that observed for treatment 1 (Table 5).…”

Section: Resultsmentioning

confidence: 55%

Processing, physicochemical, and sensory analyses of ostrich meat hamburger

et al. 2012

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The objective of this study was to assess the potential utilization of ostrich meat trimming in hamburger preparation, as well as its physicochemical and sensory characterization. Using ostrich meat trimmings from the legs and neck, four different formulations were prepared with varied amounts of bacon and textured soybean protein. Physical analysis of yield, shrinkage percentage, and water retention capacity and chemical analysis of proximate composition, cholesterol levels, and calories were performed. The formulations underwent sensory analysis by 52 potential ostrich meat consumers, who evaluated tenderness, juiciness, flavor, and purchase intent. The formulations containing textured soybean protein showed the highest yield, lowest shrinkage percentage, and highest water retention capacity. Lipid content varied from 0.58 to 4.99%; protein from 17.08 to 21.37%; ash from 3.00 to 3.62%; moisture from 73.87 to 76.27%; cholesterol from 22.54 to 32.11 mg.100 g-1; and calorie from 87.22 to 163.42 kcal.100 g-1. All formulations showed low cholesterol and calorie levels, even that containing 10% bacon and 3.5% textured soybean protein, which achieved the best scores and acceptance by the panelists.

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Section: Resultsmentioning

confidence: 55%

Processing, physicochemical, and sensory analyses of ostrich meat hamburger

et al. 2012

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“…Torres et al (2000) reportaram para a carne da coxa de frango 70,51% para umidade, 18,09% para proteínas, 9,32% para lipídeos e 0,78% para cinzas. Conforme a Tabela Brasileira de Composição de Alimentos (DAG et al, 2006), a carne da sobrecoxa de frango contém 72,7% de água, 17,6% de proteínas, 9,6% de lipídeos e 0,9% de cinzas.…”

Section: Resultsunclassified

Avaliação Das Propriedades Termofísicas Da Carne Escura De Frango Em Função Do Conteúdo De Umidade E Temperatura

Nicoleti

Pereira

Ströher

2015

RBTA

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Resumo Os tratamentos térmicos empregados nos produtos industrializados a base de carne de frango requerem o emprego do calor, e em muitos casos IntroduçãoAlém do consumo convencional e caseiro pelo processo de cocção da carne de frango, há uma diversidade de produtos industrializados a base desta carne. Entre estes se destacam os empanados, pastas ou patês de frango, embutidos fermentados e produtos reestruturados (ROQUE, 1996). Os tratamentos térmicos, empregados de acordo com as tecnologias e suas peculiaridades distintas, requerem o emprego do calor, e em muitos casos, o subsequente resfriamento. A

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“…In this same cut, even without significant difference (p = 0.0908) in the ethereal extract (EE) contents from the experimental diets, an EE contents reduction in the proportion of 23.94 and 21.57% on diets with 10 and 20% of barley, respectively regarding the control ration was verified, and a quality improvement was demonstrated in the meat treated with these rations. Torres et al (2000) accomplished a centesimal composition analysis from broiler chicken collected from local markets in the city of Sao Paulo, Brazil. Regarding moisture, it the value of 70.51 g.100 g -1 was found for broiler chicken thigh, which is less than that reported in this research.…”

Section: Resultsmentioning

confidence: 99%

Physicochemical evaluation and fatty acids profile of broiler chicken fed broiler diets containing barley brewer (Hordeum vulgare)

Novello¹,

Fonseca²,

Pollonio³

et al. 2009

Ciênc. Tecnol. Aliment.

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IntroductionIn Brazil, poultry cutting is one of the most advanced technological activities with productivity levels similar to those of most developed countries, which contributes significantly to the supply of low cost animal protein and generates wealth to the country (BERTOGLIO, 2006).The West Region of Parana State concentrates a significant number of agribusiness intended for the broiler chicken production, slaughter, and commercialization (RAFAELLI et al., 2001). These industries usually produce and commercialize poultry rations, and they work through an integration system with numberless producers (PINOTTO et al., 2006). On the other hand, the food industry is highly competitive and the manufacturers are continuously trying to increase their market niche and profits. Therefore, they must ensure that their products are of high quality and affordable, and that they are safe and nutritious. Accordingly, these industries must have an effective control of their activities since they reflect directly in the market (SANTINI et al., 2006). However, with all the knowledge accumulated so far, it is still difficult to share the poultry nutritional evolution knowledge with the genetic advances in the management practices, with the sanitary problems, with the environmental variables, and also with the market competitiveness aspects (JUNIOR et al., 2007).Meat usually contains from 60 to 80% of water and 15 to 25% of protein, and the rest contains mostly fats, salts, pigments, and vitamins (LAWRIE, 2004). Meat products are the preferred ResumoObjetivou-se analisar a composição química e perfil de ácidos graxos (AG) da carne dos frangos (peito e coxa/sobrecoxa) alimentados com rações contendo 10 e 20% de cevada e ração controle. Os AG foram avaliados por cromatografia gasosa. Não houve diferença significativa (p > 0,05) na composição química da carne do peito. Na coxa/sobrecoxa, a dieta com 20% de cevada diminuiu as cinzas (p < 0,05). Em relação à composição de AG saturados, apenas o ácido mirístico do peito tratado com 10% de cevada foi diminuído (p < 0,05). Nenhuma dieta influenciou no teor de AG monoinsaturados e poli-insaturados (p > 0,05). Quanto à relação ω6/ω3, a maior foi observada nos animais alimentados com 20% de cevada, em ambos os cortes, sendo considerada a de pior qualidade. Conclui-se que a ração com 20% de cevada foi pior do que as demais e a com 10% de cevada foi melhor que a ração testemunha, principalmente avaliando-se a quantidade de AG saturados que foi diminuída. Palavras-chave: frangos de corte; cevada cervejeira; perfil de ácidos graxos. AbstractThe aim of this study was to analyze the chemical composition and the fatty acids (FA) profile of broiler chicken (breast and thigh/on-thigh) fed diets containing 10 and 20% of barley and a control diet. The FAs were evaluated by gas chromatography. There was not a significant difference (p > 0.05) in the breast chemical composition. In the thigh/on-thigh cut, the ration containing 20% of barley reduced the ashes (p < 0.05). Regarding the saturated FA co...

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Composição centesimal e valor calórico de alimentos de origem animal

Cited by 59 publications

References 0 publications

Processing, physicochemical, and sensory analyses of ostrich meat hamburger

Processing, physicochemical, and sensory analyses of ostrich meat hamburger

Avaliação Das Propriedades Termofísicas Da Carne Escura De Frango Em Função Do Conteúdo De Umidade E Temperatura

Physicochemical evaluation and fatty acids profile of broiler chicken fed broiler diets containing barley brewer (Hordeum vulgare)

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