Adriana Régia Marques de Souza

Efeito da irradiação em carne de coelho congelada

O crescimento nacional da producao de carne de coelhos necessita de maior conhecimento sobre caracteristicas da carne, bem como o efeito de um processo que permita sua maior conservacao. Os cortes congelados da carne de coelho: coxa, pernil e lombo, tratados com dois tipos de antibioticos, norfloxacina e ciprofloxacina, foram irradiados nas doses de 0, 3 e 6 kGy e determinados os teores de ferro heme e nao heme dos cortes. As doses de irradiacao empregadas foram influentes nos teores de ferro heme e nao heme, sendo que a dose de 3 kGy foi a que apresentou os maiores valores, independente do tipo de antibiotico utilizado. Para o ferro heme o antibiotico norfloxacina apresentou os maiores valores e para o ferro nao heme os maiores valores foram notados para o antibiotico ciprofloxacina.

Alterações provocadas pela irradiação e armazenamento nos teores de ferro heme em carne de frango

Studies of irradiation and storage effects in chicken were carried out to discover the influence in iron heme, non-heme amount, color and total pigments. Chicken thighs and chicken breast were studied. These were irradiated to 0, 1 and 2 kGy stored by 14 days to 4 °C in refrigerator. Determining the heme content and non-heme of meat was done using the colorimeter method and the Ferrozine reagent. The values of iron heme were influenced both by the irradiation and the storage, reducing the amount throughout the course of time. The iron non-heme was also influenced by the doses and the storage time, however the values increased throughout the course of time, because of the conversion of iron heme in non-heme. The color did not show that it was influenced by the studied doses, except for the storage, and the total number of pigments was affected by the irradiation and the time, reducing the values with the increase of storage. Irradiation was shown to be a good method to conserve iron.

Efeito da irradiação e do armazenamento na disponibilidade de ferro em carne de cordeiro tratado com diferentes dietas

Irradiation is an efficient method to increase the microbiological safety and to maintain the nutrients such as iron in the meat. The best absorption form, heme iron, should be preserved in order to increase the nutritional quality of stored meat. The diet can alter the nutrients contents and form in the meat. The iron is provided from the diet and it is an essential element for the metabolic processes such as oxygen transport, oxidative metabolism, and cellular growth. Meat lamb samples treated with different diets (it controls, TAC1, TAC2 and sorghum) were wrapped to vacuous, and irradiated in the doses 0, 2 and 4 kGy and stored at 4 °C during 15 days. The values of total iron and heme iron were measured at 0 and 15 days of storage. The storage reduced the content of total iron (18.36 for 14.28 mg.100 g-1) and heme iron (13.78 for 10.52 mg.100 g-1). The diets affected the levels of total and heme iron of the meat, and the sorghum diet was the one that presented the larger content. The dose of 2 kGy was the one that affected the iron the most independently of the storage time. It was verified that the amounts of total and heme iron varied according to the storage time, irradiation doses, and lamb diets.

Physical and Chemical Evaluation of Osmotic Dehydrated, Dried and Irradiated Pineapple Pearl

The combined methods technology bases itself in the synergic interaction of different preservation methods to maintain food quality. The purpose of this work was to evaluate the effects of radiation doses (0,75 and 1,5 kGy) in the physical and chemical properties of osmotically dehydrated, and dried pineapple during storage (0, 14, 28 and 56 days). Moisture content, water activity, soluble solids content, total acidity, pH, color, and texture were evaluated. The radiation levels did not affect moisture or water activity, although, storage time affected the values. The soluble solids, total acidity and pH were practically constant during storage time. The radiation doses affected the samples color, reducing the L and b* parameters. The texture, for rupture strength as well as rupture work, throughout time, and radiation doses was affected, both variables caused a reduction in crunchiness and hardness of the pineapple. The irradiation was an excellent combined method to increase storage time of osmotically dehydrated and dried pineapple.

Influência da radiação gama e de diferentes dietas na qualidade da carne de cordeiros Santa Inês

O processo de irradiacao e um metodo eficiente de conservacao de alimentos, pois reduz o numero de microrganismos patogenicos e deteriorantes. Com doses baixas, as caracteristicas organolepticas e nutricionais do alimento nao sao alteradas significativamente, principalmente quando sao controlados outros fatores como, por exemplo, a embalagem. Os objetivos deste trabalho foram avaliar a cor, capacidade de retencao de agua (CRA) e formacao de bases volateis na carne de cordeiros Santa Ines tratados com diferentes dietas e doses de radiacao. Amostras de carne de cordeiro tratados com diferentes dietas - controle, TAC1, TAC2 (taninos altamente condensados) e sorgo - foram embaladas a vacuo e, excetuando-se a controle (sem irradiacao), irradiadas nas doses 2 e 4 kGy e armazenadas por 15 dias a temperatura de 4 °C. As medidas de a* (redness) e b* (yelowness) nao sofreram influencia das diferentes dietas e doses empregadas no experimento. Os valores de L* (lightness) se mostraram diferentes para dietas no controle (sem irradiacao) e na dose 2 kGy, mas, quando comparados os efeitos das doses em cada dieta, estas nao apresentaram diferencas. Os valores de H e C calculados nao mostraram diferencas estatisticas. O tempo de armazenamento influenciou as medidas de a*, b* , L, H e C. A irradiacao diminuiu os teores de bases volateis e CRA, porem o tempo de estocagem aumentou-os.