A5070815356- Meat and Animal Product Quality
- Genetic and phenotypic traits in livestock
- Ruminant Nutrition and Digestive Physiology
- Aquaculture disease management and microbiota
- Aquaculture Nutrition and Growth
- Rabbits: Nutrition, Reproduction, Health
- Agricultural and Food Sciences
- Food Safety and Hygiene
- Sperm and Testicular Function
- Food Chemistry and Fat Analysis
- Microbial Metabolites in Food Biotechnology
- Animal Nutrition and Physiology
- Dye analysis and toxicity
- Insect Utilization and Effects
- Environmental and biological studies
- Reproductive Physiology in Livestock
- Reproductive Biology and Fertility
- Reproductive biology and impacts on aquatic species
- Algal biology and biofuel production
- Microencapsulation and Drying Processes
Universidade Estadual de Maringá
2015-2023
Strategies aiming to reduce dietary intake of sodium are being implemented based on studies that show excessive is associated with negative health effects. This study was realized evaluate hamburgers replaced chloride (NaCl) by 20, 40 and 60% potassium (KCl) the display time (1, 3 7 days). Still, essential oils (oregano thymol) were used as additives chemical composition, pH, water losses, texture, colour, antioxidants activities lipid oxidation. The replacement NaCl KCl had no effect (P...
A demanda por produtos que sejam saborosos, visualmente atrativos e que, ao mesmo tempo visem à saúde o bem-estar vem crescendo, tornando-se um desafio para a indústria de alimentos moderna. Devido crescente busca cárneos mais saudáveis devido seu alto teor gordura, é importante sugerir ingredientes saudáveis, mas também capazes substituir gordura psyllium tem sido usado como ingrediente com potencial aplicação em novos alimentícios. Este trabalho objetivo avaliar perfil do consumidor...
Due to the high-fat content of meat products, finding options that make them healthier and can replace fat is key meeting consumer expectations today. In this way, psyllium has been used as an ingredient with potential application in these new products. To assess effects including beef burgers a substitute, chemical composition, pH, color, cooking loss, shear force, lipid oxidation, microstructure characteristics were evaluated. Replacing animal mucilage preparation reduced total protein...
Chlorella (CH) and spirulina (SP) are sources active components that act as antioxidants, improving quality of meat products. Objective this study was to evaluate the application both improve extend shelf life beef burgers during refrigerated storage. Five treatments were studied: CONT – Control (without natural antioxidants), SP0.25 0.25% spirulina, SP0.50 0.50% CH0.25 –0.25% chlorella CH0.50 0.50 % chlorella. Regarding results, pH higher (6.29) at end storage, mainly in samples with added...
This study was performed to characterize feed used in diets for Saanen goats. The feedstuffs were: Tifton 85 hay (Cynodon spp.), soybean meal, ground corn, hulls, ear corn and dried cassava residue. Contents were determined dry matter, ash, crude protein, ether extract, neutral detergent fiber, acid physically effective fiber lignin, organic total carbohydrates non-fiber estimated. Carbohydrates divided into fractions A + B1 (rapidly degradable), B2 (potentially degradable) C...
This work replaces sodium chloride (NaCl) by potassium (KCl) at increasing levels, with the addition of essential oils from oregano and thyme to mitigate effect on consumers' sensory evaluation beef hamburgers. Three levels replacement were tested (KC20, KC40 KC60 20%, 40% 60% respectively) compared control (CONT, 100% chloride) how much initial microbiological characteristics 112 consumers. The NaCl KCl did not change (P > 0.05) microbial population. Likewise, color, odor texture...
The objective of this study was to evaluate the influence live yeast (Saccharomyces cerevisiae var. boulardii) on quantitative and qualitative characteristics shoulder loin Boer x Saanen crossbred goat kids. Twenty-seven carcasses were used, 13 females 14 uncastrated males with an average age 192 days, weighing 30.76 kg, distributed in a completely randomised design using 2 factorial arrangement (diet sex). added feed before pelletising proportion 0.050 g/kg dry matter (DM). When goats...