Dietary Products for Special Populations

Soriano‐Santos, J.

doi:10.1002/9780470504475.ch20

Cited by 2 publications

(1 citation statement)

References 46 publications

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“…Selain itu juga ada faktor lain yang mempengaruhi kenaikan kadar lemak pada abon yaitu selama proses pemasakan daging mengalami denaturasi Panas dan suhu yang tinggi pada proses pemasakan menyebabkan protein terdenaturasi yang dimana panas menyebabkan lemak mencair sehingga terjadi gab protein yang didalamnya berisi cairan yang diantaranya berisi emulsi. Emulsi dipengaruhi oleh panas dan denaturasi [12]. Tinggi dan rendahnya kadar lemak dipengaruhi dari kualitas daging [13].…”

Section: Kadar Lemakunclassified

Kualitas Kimia Abon Ayam Afkir dengan Jenis Daging yang Berbeda

Jayanti,

Indi,

Hafid

2023

JIPHO

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Abstrak. Penelitian ini bertujuan untuk mengetahui kualitas kimia abon ayam afkir dengan jenis daging yang berbeda. Rancangan yang digunakan dalam penelitian ini adalah rancangan acak lengkap (RAL) yang terdiri dari 3 perlakuan dan 6 ulangan. Perlakuan yang digunakan adalah daging bagian dada (P1), daging paha (P2) dan daging kombinasi dari dada dan paha (P3). Variabel yang diukur dalam penelitian ini adalah uji kimia yang terdiri dari kadar abu, kadar air, kadar lemak, dan kadar protein. Data yang diperoleh dianalisis dengan analisis sidik ragam dan perlakuan yang berpengaruh nyata terhadap variabel yang diukur diuji lanjut menggunakan uji beda nyata terkecil (BNT). Hasil penelitian menunjukkan bahwa berpengaruh nyata (P0,05) terhadap kadar abu abon. Kata Kunci: Ayam Afkir, Jenis Daging Yang Berbeda, Abon, Kualitas Kimia

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Section: Kadar Lemakunclassified

Kualitas Kimia Abon Ayam Afkir dengan Jenis Daging yang Berbeda

Jayanti,

Indi,

Hafid

2023

JIPHO

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Métodos cromatográficos para determinar aminas biogênicas em alimentos de origem animal

Torre

Conté-Júnior

2013

Braz. J. Vet. Res. Anim. Sci.

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Biogenic amines (BAs) are formed as a result of specific free amino acid decarboxylation. Analysis of these metabolites may be of great importance to determine food quality and for monitoring the levels of biogenic amines such as histamine and tyramine related to intoxication episodes in humans. Chromatography is a chemistry separation technique used to characterize biogenic amines in foods. Variations of this technique (liquid, thin layer and gas chromatography) have been widely applied; however, the food matrix complex requires that changes in the methodology of extraction, derivatization and detection must be performed according to each group of foods. High-performance liquid chromatography is the most widely used chromatographic method applied for biogenic amines in foods. However, due to the current importance of biogenic amines in quality control and consumer safety, researchers try to develop new methods for a fast, reliable analysis of foods in the market. This review presents some chromatographic techniques applied to monitoring BAs in different foods of animal origin.Keywords: Biogenic amines. Chromatography. Foods of animal origin. ResumoAminas biogênicas são formadas como resultado da descarboxilação de aminoácidos livres específicos. A análise desses metabólitos é de grande importância na determinação da qualidade e monitoramento de biogênicas como histamina e tiramina relacionadas com episódios de intoxicação em humanos. A cromatografia é uma técnica de separação química usada para caracterizar aminas biogênicas. Variações da técnica (cromatografia líquida, em camada delgada e gasosa) têm sido amplamente usadas, porém a complexidade da matriz alimentar faz com que sejam realizadas mudanças nos processos de extração, derivatização e detecção em concordância com cada grupo de alimento. A cromatografia líquida de alta eficiência (CLAE) é o método mais utilizado na determinação de aminas biogênicas em alimentos. Contudo, devido à importância das aminas biogênicas no controle da qualidade e a segurança do consumidor, os pesquisadores tentam desenvolver novos métodos com o intuito de uma análise mais rápida e precisa para o controle de alimentos no mercado. O objetivo da revisão é apresentar algumas técnicas cromatográficas aplicadas no monitoramento de aminas biogênicas em produtos de origem animal.Palavras-chave: Alimentos de origem animal. Aminas biogênicas. Cromatografia.

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Dietary Products for Special Populations

Cited by 2 publications

References 46 publications

Kualitas Kimia Abon Ayam Afkir dengan Jenis Daging yang Berbeda

Kualitas Kimia Abon Ayam Afkir dengan Jenis Daging yang Berbeda

Métodos cromatográficos para determinar aminas biogênicas em alimentos de origem animal

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