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You searched for subject:(Peito de frango). Showing records 1 – 3 of 3 total matches.

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Universidade Federal de Santa Maria

1. Tais Colpo Sartori. INFLUÊNCIA DA MATURAÇÃO NO RENDIMENTO DE PEITO DE FRANGO MARINADO COZIDO EM PROCESSO CONTÍNUO.

Degree: 2012, Universidade Federal de Santa Maria

The objective of this study was to evaluate the influence of different ageing time after deboning (deboning time) and ageing time before deboning (holding time) in quality and cook loss of marinated, cooked and frozen chicken breast in continuous process. It was used experimental design 32 (3 deboning time: zero, 6 and 12 hours; and 3 holding time: zero, 12 and 24 hours), total of 9 treatments with 3 cooking repetition, total of 27 experiments. The breast fillets were marinated by tumbling, and brine was formulated with water and sodium chloride. It was evaluated brine absorption, thickness increase and weight loss during cooking, chicken breast pH, sensory analysis, shear force analysis and centesimal analysis of cooked and frozen chicken breast. Deboning time impacted in inicial pH, there was reduction between zero and 6 hours, time where chicken breast achieved rigor mortis resolution. There was an increase in pH with deboning time from 6 to 12 hours. In treatments with zero deboning time, it was observed a decrease in pH from zero to 12 hours, and an increase from 12 to 24 hours. Ageing time didnt impact in brine absorption during tumbling. Ageing time, before and after deboning, influenced the cook loss, that was lower in fillets aged before deboning comparing to fillets aged after deboning. The increase in holding time from zero to 12 and 24 hours reduced cook loss, despite of deboning time. The influence of ageing on the fiber diameter during cooking was observed by significant increase on the thickness of chicken breast. Ageing times influenced sensory analysis as color, juiciness, flavor and tenderness, it was concluded that 6 hours before deboning were enough to achieve the desired tenderness. There was significant difference in shear force analysis between aged and not aged fillets. The best results for cooking loss and tenderness were achieved with deboning time of 6 or 12 hours, followed by holding time of 24 hours.

O objetivo deste trabalho foi avaliar a influência de diferentes tempos de maturação antes da desossa (tempo de desossa) e tempos de maturação após a desossa (tempos de espera) na qualidade e nas perdas de peso por cozimento do peito de frango marinado, cozido e congelado em processo contínuo. Foi utilizado um planejamento experimental 32 (3 tempos de desossa: zero, 6 e 12 horas; e 3 tempos de espera: zero, 12 e 24 horas), totalizando 9 tratamentos, com 3 repetições de cozimento, totalizando 27 experimentos. Os peitos de frango foram marinados por tambleamento com salmoura formulada com água e cloreto de sódio. Foram realizadas análises de absorção de salmoura, aumento de espessura e perda de peso no cozimento, análises de pH do peito de frango, análise sensorial, análise de força de cisalhamento e análise centesimal do peito de frango após cozimento e congelamento. O tempo de desossa influenciou o pH inicial, havendo redução de pH de zero para 6 horas, onde o peito atingiu a resolução do rigos mortis. O aumento de tempo de desossa de 6 para 12 horas levou a um aumento de pH. Para os…

Advisors/Committee Members: Alexandre José Cichoski, Rogério Manoel Lemes de Campos, Nelcindo Nascimento Terra.

Subjects/Keywords: CIENCIA E TECNOLOGIA DE ALIMENTOS; Chicken breast; Ageing; Cook loss; Quality; Peito de frango; Qualidade; Perdas de cozimento; Maturação

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6th Edition):

Sartori, T. C. (2012). INFLUÊNCIA DA MATURAÇÃO NO RENDIMENTO DE PEITO DE FRANGO MARINADO COZIDO EM PROCESSO CONTÍNUO. (Thesis). Universidade Federal de Santa Maria. Retrieved from http://coralx.ufsm.br/tede/tde_busca/arquivo.php?codArquivo=4242

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Sartori, Tais Colpo. “INFLUÊNCIA DA MATURAÇÃO NO RENDIMENTO DE PEITO DE FRANGO MARINADO COZIDO EM PROCESSO CONTÍNUO.” 2012. Thesis, Universidade Federal de Santa Maria. Accessed July 16, 2019. http://coralx.ufsm.br/tede/tde_busca/arquivo.php?codArquivo=4242.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Sartori, Tais Colpo. “INFLUÊNCIA DA MATURAÇÃO NO RENDIMENTO DE PEITO DE FRANGO MARINADO COZIDO EM PROCESSO CONTÍNUO.” 2012. Web. 16 Jul 2019.

Vancouver:

Sartori TC. INFLUÊNCIA DA MATURAÇÃO NO RENDIMENTO DE PEITO DE FRANGO MARINADO COZIDO EM PROCESSO CONTÍNUO. [Internet] [Thesis]. Universidade Federal de Santa Maria; 2012. [cited 2019 Jul 16]. Available from: http://coralx.ufsm.br/tede/tde_busca/arquivo.php?codArquivo=4242.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Sartori TC. INFLUÊNCIA DA MATURAÇÃO NO RENDIMENTO DE PEITO DE FRANGO MARINADO COZIDO EM PROCESSO CONTÍNUO. [Thesis]. Universidade Federal de Santa Maria; 2012. Available from: http://coralx.ufsm.br/tede/tde_busca/arquivo.php?codArquivo=4242

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

2. Marcio Fernando Ducat Moura. Avaliação da vida de prateleira de peito de frango sem pele sob refrigeração.

Degree: 2011, Universidade Federal da Paraíba

The shelf life of foods is the time allowed for food to be consumed safely on the microbiological aspects, physicochemical and sensory characteristics, and is a determining factor in production logistics, trade and consumption, considered in the cost of the product, especially when it comes to perishable foods, for the presence and growth of micro-organisms during production to consumption are inevitable and their study is essential for the development of conservation technologies as well as determining with regard to the risk which consumers are exposed to. In this work we simulated the conditions of time (fifteen days) and temperature (<2.0 C) as indicated by the manufacturer shelf life of the product analyzed and the evaluations performed microbiological and physico-chemical properties during times of 0, 5, 10 and 15 days for raw and under cooling (1.4 0.6 C) chicken breast without skin. The samples were analyzed for the presence / absence of the microorganism Salmonella spp., quantification of mesophilic microorganisms, MPN- most probable number for the group of coliform bacteria, the presence / absence of the Escherichia coli and pH analysis. None of the samples showed the presence of Salmonella spp. during the study , however, 10 days time was the limit for guaranteeing the quality of the microorganism Fecal samples at 45 C, and 70% of samples unfit for human consumption and at odds with the precepts of sanitary legislation in force. It was found that the microbiological quality of chicken flesh had flaws, as demonstrated by the high number of mesophilic aerobic bacteria, coliforms at 35 C and the confirmed presence of E. coli in 20% of the samples, which may therefore be a potential risk for the occurrence of foodborne illnesses DVA.

A vida de prateleira dos alimentos é o tempo estabelecido para que o alimento seja consumido com segurança quanto aos aspectos microbiológicos, físico-químicos e sensoriais, sendo fator determinante na logística de produção, comércio e consumo, sendo considerado no custo do produto, principalmente quando se trata de alimentos perecíveis, pois a presença e o crescimento de micro-organismos durante a produção até o consumo são inevitáveis e seu estudo é essencial para o desenvolvimento de tecnologias de conservação e determinante quanto ao risco em que os consumidores estão expostos. Neste trabalho foram simuladas as condições de tempo (quinze dias) e temperatura (<2,0C) indicados pelo fabricante como vida de prateleira do produto analisado e realizadas as avaliações microbiológicas e físicoquímicas durante os tempos de 0, 5, 10 e 15 dias para peito de frango sem pele, cru e sobrefrigeração(1,4 0,6 C). As amostras foram analisadas quanto a presença/ausência do microorganismo Salmonella spp., contagem de micro organismos mesófilos, NMP - número mais provável para o grupo de coliformes, presença/ausência de E. coli e análise de pH. Em nenhuma das amostras foi detectada a presença de Salmonella spp., durante o tempo de estudo, porém, o tempo de 10 dias mostrou-se como limite para…

Advisors/Committee Members: Antonio Eustaquio Resende Travassos.

Subjects/Keywords: condições higiênico-sanitárias; vida de prateleira; Peito de frango; ALIMENTOS; chicken breast; shelf life; hygienic and sanitary conditions

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6th Edition):

Moura, M. F. D. (2011). Avaliação da vida de prateleira de peito de frango sem pele sob refrigeração. (Thesis). Universidade Federal da Paraíba. Retrieved from http://bdtd.biblioteca.ufpb.br/tde_busca/arquivo.php?codArquivo=2561

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Moura, Marcio Fernando Ducat. “Avaliação da vida de prateleira de peito de frango sem pele sob refrigeração.” 2011. Thesis, Universidade Federal da Paraíba. Accessed July 16, 2019. http://bdtd.biblioteca.ufpb.br/tde_busca/arquivo.php?codArquivo=2561.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Moura, Marcio Fernando Ducat. “Avaliação da vida de prateleira de peito de frango sem pele sob refrigeração.” 2011. Web. 16 Jul 2019.

Vancouver:

Moura MFD. Avaliação da vida de prateleira de peito de frango sem pele sob refrigeração. [Internet] [Thesis]. Universidade Federal da Paraíba; 2011. [cited 2019 Jul 16]. Available from: http://bdtd.biblioteca.ufpb.br/tde_busca/arquivo.php?codArquivo=2561.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Moura MFD. Avaliação da vida de prateleira de peito de frango sem pele sob refrigeração. [Thesis]. Universidade Federal da Paraíba; 2011. Available from: http://bdtd.biblioteca.ufpb.br/tde_busca/arquivo.php?codArquivo=2561

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


Universidade Federal de Santa Maria

3. Ana Denize Grassi Padilha. ANTIOXIDANTE NATURAL DE ERVA MATE NA CONSERVAÇÃO DA CARNE DE FRANGO in vivo.

Degree: 2007, Universidade Federal de Santa Maria

The objective of this study was to verify the influence of the natural antioxidant, hidro-etanolic extract of yerba-mate (Ilex paraguariensis St. Hil), on the lipid oxidation, cholesterol content and profile of the fatty acids, of the meat of cut chickens, when submitted the dietary with natural antioxidant. The results of cholesterol assays the of chicken breast had varied of 32.17 the 52.90 mg/100g of meat, and 42.21 the 68.59 mg/100g of meat in the thigh cuts. The treatment with 0,3% of natural antioxidant for the chicken breast differed from the others treatments, getting low the cholesterol. The results of the test of inhibition of the oxidation had been of 21.81%, 63.64% and 50.91% respectively for 0.3%, 0.5% and 0.7% of the natural antioxidant. The treatment with 0.7% of natural antioxidant, has presented the greater total phenols concentration (10.56g/ml), followed for treatments 0.5% (7.71g/ml) and 0.3% (5.29g/ml). The natural antioxidant provided a reduction of the cholesterol in the chicken meat, behavior that can be explained by potential the biological effect of phenolic composites as kidnapping of free radicals, acting in such a way in the stage of initiation as in the propagation of the oxidation process. These results suggest, therefore, an antioxidant effect of phenols identified in the extract hidro-etanolic of yerba-mate, on the mechanism of formation of the in vivo cholesterol of chickens. The natural antioxidant exerted a preponderant influence on the oxidation quality of the chicken meat, during the period of storage under refrigeration and freezing. The values of pH if had kept normal, the TBARS (2-thiobarbituric acid) suffered to a considerable increase with variation from 0.117- 1.053mg of malondialdehyde /kg and 0.078-0.780mg of alondialdehyde /kg for breast and thigh of chicken respectively, indicating reduction in the oxidation speed of the meat. In the period of freezing the values of TBARS for the thigh cut, (trat. 0.3%), greater stability was observed, an variation of 0.117-0.234 mg of malondialdehyde /kg until the two months of freezing, after this period was raised until 0.780mg of malondialdehyde /kg. The prolife fatty acid polyunsaturated n-3, in the cuts of chest of chicken (trat.0.3%) and greater insaturated fatty acid content. Was observed twenty six (26) fatty acid in the cuts of the breast and thigh of chicken. The fatty acid, C16:1, C18:1 , C18:2, C22:5 (DPA), C18:3 e C20:4, they had been found in greater porcentage that the other fatty acid in the cuts of chicken breast (trat. 0.3%) the percentage acid monoinsaturado oleic, of the family n-9, it presented higher level (2.10g/100g) that the observed in literature. Of this form it is possible to consider the use of the natural antioxidant of yerba-mate, with the purpose to have meats and products meat with important functional properties for the health human being.

O objetivo deste trabalho foi verificar a influência do antioxidante natural, extrato hidro-etanólico de erva mate (Ilex paraguariensis St. Hil), sobre a oxidação…

Advisors/Committee Members: Maristela Lovato Flôres, Nelcindo Nascimento Terra, Neila Silvia Pereira dos Santos Richards.

Subjects/Keywords: antioxidante natural; carne de frango; conservação da carne; antioxidante natural na ração; vida-de-prateleira; peito; coxa de frango; CIENCIA E TECNOLOGIA DE ALIMENTOS; natural antioxidant; meat chicken; conservation meat; natural antioxidant in the ration; shelf- of- life; breast and thigh; chicken

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6th Edition):

Padilha, A. D. G. (2007). ANTIOXIDANTE NATURAL DE ERVA MATE NA CONSERVAÇÃO DA CARNE DE FRANGO in vivo. (Thesis). Universidade Federal de Santa Maria. Retrieved from http://coralx.ufsm.br/tede/tde_busca/arquivo.php?codArquivo=864

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Padilha, Ana Denize Grassi. “ANTIOXIDANTE NATURAL DE ERVA MATE NA CONSERVAÇÃO DA CARNE DE FRANGO in vivo.” 2007. Thesis, Universidade Federal de Santa Maria. Accessed July 16, 2019. http://coralx.ufsm.br/tede/tde_busca/arquivo.php?codArquivo=864.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Padilha, Ana Denize Grassi. “ANTIOXIDANTE NATURAL DE ERVA MATE NA CONSERVAÇÃO DA CARNE DE FRANGO in vivo.” 2007. Web. 16 Jul 2019.

Vancouver:

Padilha ADG. ANTIOXIDANTE NATURAL DE ERVA MATE NA CONSERVAÇÃO DA CARNE DE FRANGO in vivo. [Internet] [Thesis]. Universidade Federal de Santa Maria; 2007. [cited 2019 Jul 16]. Available from: http://coralx.ufsm.br/tede/tde_busca/arquivo.php?codArquivo=864.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Padilha ADG. ANTIOXIDANTE NATURAL DE ERVA MATE NA CONSERVAÇÃO DA CARNE DE FRANGO in vivo. [Thesis]. Universidade Federal de Santa Maria; 2007. Available from: http://coralx.ufsm.br/tede/tde_busca/arquivo.php?codArquivo=864

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

.