Buscar
Itens para a visualização no momento 1-10 of 22
Qualidade da carne ovina: bagaço de uva e óleo de linhaça na dieta de terminação
(Universidade Federal de Santa Maria, 2018-02-26)
The objective of this study was to evaluate the grape marc diet and linseed oil in the sheep finishing diet on animal performance, carcass characteristics and meat quality. Thirty - two sheep Texel with a mean weight of ...
Qualidade de manteigas produzidas com leite de vacas Jersey sob diferentes níveis de óleo de girassol na dieta
(Universidade Federal de Santa Maria, 2014-03-24)
This study aimed to evaluate the quality of butters produced with Jersey cows fed different sunflower oil levels in the diet. Sunflower oil, rich in polyunsaturated fatty acids was fed to animals in order that these fatty ...
Qualidade de sobrecoxas de frangos submetidas à radiação UV-C
(Universidade Federal de Santa Maria, 2012-12-21)
During the chicken slaughter line, some steps are considered critical, due to the possibility of cross-contamination among carcasses, which directly influence in the shelf-life of the carcasses. New technologies that reduce ...
Substituição da carne mecanicamente separada por diferentes concentrações de hidrolisado proteico em mortadela
(Universidade Federal de Santa Maria, 2012-07-19)
The objective of this study was to develop a liquid protein hydrolysate from
Mechanically Deboned Chicken Meat (MDCM) by enzymatic hydrolysis and to evaluate the
addition of different concentrations (10, 20 and 30%) in ...
Efeito da radiação micro-ondas sobre processos oxidativos em óleo e gordura submetidos à fritura de batata inglesa
(Universidade Federal de Santa Maria, 2014-03-14)
The aim of this work was to employ the microwave radiation in the processes of frying potatoes (Solanum tuberosum L.), and evaluate of the impact on lipids oxidation parameters and mass transfer in the product. The potatoes ...
Estabilidade lipídica de filés de jundiá (Rhamdia quelen)
(Universidade Federal de Santa Maria, 2007-02-26)
This work was aimed at studying lipid stability of silver catfish (Rhamdia quelen) fillets. The influence of the inclusion (5%) of soybean or rice oil in silver catfish diet and vacuum packaging on lipid and color stability ...
Avaliação da atividade antioxidante e antimicrobiana do extrato de semente de chia e sua aplicação em linguiça frescal
(Universidade Federal de Santa Maria, 2014-03-20)
The present study had as object verify the antioxidant activity of chia seed extracts (Sálvia hispânica) and its antioxidant effect in pork sausage. First of all, it was held the chemical composition of the chia seed. It ...
Caracterização físico-química, microbiológica e compostos bioativos de farinhas de cascas e bagaço de kiwi (Actinidia deliciosa) e aplicação em patê
(Universidade Federal de Santa Maria, 2015-06-18)
Pâté or paste is made up primarily of fats, proteins and water, being susceptible to deterioration reactions, such as lipid oxidation. Antioxidants are used to slow this processes, with the synthetic ones being more utilized, ...
Avaliação da atividade antioxidante de extrato de inflorescência de bananeira (Musa cavendishii) e sua aplicação em hambúrguer de carne suína
(Universidade Federal de Santa Maria, 2014-05-08)
This study aimed to evaluate the functionality of extracts from banana inflorescence (Musa cavendishii) obtained under different extraction conditions, and to analyze the effect in pork burgers. The extracts were obtained ...
Ação antioxidante do extrato da casca de cebola roxa (Allium cepa) em linguiça frescal e cozida
(Universidade Federal de Santa Maria, 2018-09-28)
The pork sausage is a processed food, which has in its composition salt, water, condiments, synthetic and natural antioxidants, fat, being susceptible lipid oxidation reactions. One of the ways to reduce the oxidations ...