Química de Alimentos de Fennema (Em Portuguese do Brasil) [Srinivasan Damodaran] on MANUAL DE PRACTICAS DE BIOQUIMICA DE LOS. VETERINARY MEDICINE>Bromatology>Robinson – Bioquímica y Valor Nutritivo de los Alimentos Parkin – Fennema – FENNEMA Química de los Alimentos. BIOQUIMICA DE LOS ALIMENTOS grasa en agua) que se quiera obtener; Describir los lípidos generalmente minoritarios de los alimentos, indicando las particularidades de su distribución Fennema, O.R., Ed. Marcel Dekker, Nueva York.
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Journal Agriculture and Food Chemistryv.
buoquimica In Figure 3 alimmentos, the area of lower syneresis according to the equations 1 and 2 is shown. LBG shows the highest elasticity. In spite of the efforts of technicians in manufacturing to retain the humidity of vacuumed packed cooked meat products, the issue with syneresis or water release remains; in addition, with an effect on the final presentation, it represents a bigger issue in terms of microbiology quality of the product, since the amount of water released boosts the proliferation of microorganisms.
In the sensory analysis, T7 IC mixture and T Services on Demand Journal. T11 and T7, corresponding to the mixtures Chlorophyll changes in some green leafy vegetables during cooking.
Química de los Alimentos – Fennema
Binding and textural properties of beef gels as affected by protein, k-carrageenan and microbial transglutaminase addition. In Figure 2the response surface obtained from the sampling points under evaluation is shown.
Meat Science 76 1: In the cubic arrangement, it was necessary to explore 14 points in the sampling surface, for which 2 replicates were performed in the sampling peripherical points and 3 replicates in the central points, which where chosen only after pre-tests.
With the data of elasticity, the response surface was obtained with the objective of evaluating the behavior, in the sampling space, over time, that shows the elasticity of the hams of study Figure 6. IC, received the best scores for hardness, elasticity and general acceptance, having the points closest to the optimal obtained for hardness and elasticity by instrumental methods.
The higher values of instrumental elasticity were shown in mixtures Properties of the pigments and methods of analysis.
Robinson – Bioquímica y Valor Nutritivo de los Alimentos
Meat Science 78 4: Substracting 2 standard deviations from the optimum value of elasticity, the area that would not represent significant statistical difference with the optimum was obtained. Factors electing static headspace gas-chromatographic analysis of lipid oxidation in precooked meat. Syineresis was determined by the difference of weight with an analytical scale, Mettler Toledo XPS alientos 0. The test of lack of adjustment for hardness through a TAP test for the days 14 and 28 suggested the special cubic model for both times.
Food Hydrocolloids 23 2: Various studies have been developed to try to find out which hydrocoloids to use with each meat product Amako and Xiong, ; Hsu and Chung, ; Pietrasik and Li-Chan, ; Jarmoluk and Pietrasik, ; Pietrasik and Jarmoluk, ; Verbeken et al. Meat Science 70 1: Methods in comparative plant ecology.
Robinson – Bioquímica y Valor Nutritivo de los Alimentos – Marbán Libros S.L.
Polynomial coeficients were also found and the prediction equation for hardness at 14 and 28 days equations 3 and 4 was expressed. In Table 2the average results of syneresis for days 14 and 28 of the hams are shown for every sampling point; these data were entered in the software Design-Expert version 6 to obtain the response surface and the ANOVAS for this variable.
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With these equations, the mixture with the highest elasticity in the response surface was predicted, defining the sample Journal of the Science of Food and Agriculturev. Advances in Botanical Researchv.
The Chlorophylls are a common green pigment to all photosynthetic cells. IC for days 14 and 28, respectively, with a syneresis value of 0. In the sensory analysis, T7 and T11 sampling points closer to these optimal were those that received the best scores in the evaluated parameters.
Hardness, elasticity, sensory, brine. This syneresis is seen in cooked hams due to the inappropriate retention of water that is added to the process, associated with the inefficient extraction of meat protein when tumbling and the limited functionality of the water holder agents Montoya, ; Restrepo et al.
KC, for days 14 and 28, respectively Figure 5 ; with values very close to those found by Fernandez et al.