Elza Iouko Ida

Vehicle thermal microclimate evaluation during Brazilian summer broiler transport and the occurrence of PSE (Pale, Soft, Exudative) meat

O microambiente termico formado no caminhao de transporte de frangos da granja ao abatedouro pode ser a causa primaria que compromete o bem estar das aves e a qualidade final da carne com o desenvolvimento de PSE (Pale, Soft, Exudative) em files de peito de frango. O objetivo deste trabalho foi avaliar o efeito do microambiente formado durante o transporte por caminhao em uma linha comercial. Para classificacao de files de peito em PSE, o pH e a cor (L*, a* e b*) foram medidos nos files de peito de frango 24 h postmortem. Os resultados mostraram que em jornadas longas, as aves transportadas nas regioes do meio e fundo do veiculo apresentaram maior ocorrencia de PSE devido as dramaticas condicoes de temperatura e umidade relativa no microambiente destas regioes. A ventilacao diminuiu gradualmente da frente a trazeira do caminhao e a aplicacao do banho de agua sobre os frangos apos o carregamento na granja foi benefica em jornadas longas ao reduzir a ocorrencia de carnes PSE.

Broiler transportation conditions in a Brazilian commercial line and the occurrence of breast PSE (Pale, Soft, Exudative) meat and DFD-like (Dark, Firm, Dry) meat

The objective of this work was to investigate the effect of road transportation conditions on the occurrence of broiler PSE-(Pale, Soft, Exudative) and DFD-like (Dark, Firm, Dry) meats in the Brazilian commercial slaughterhouse plant. Samples of Pectoralis major m from 47-day-old broilers of commercial lineage were analyzed. The results indicated that water-bathing birds just before journey over 3.0km promoted the occurrence of 46.0% of PSE and 4.0% of DFD-like meat, while birds under non-water bathing conditions presented 14.7 and 2.0%, respectively. For a distance of 68.0km, the occurrences of PSE-and DFD-like meat were 44.0 and 0.0% under water bathing conditions, and 52.0 and 0.0% without water bathing, respectively. Water bathing at the farm was a critical manoeuvre for increasing the unfavourable truck microenvironment for short journey, whereas conversely for longer journey it was less stressful influencing the broiler breast meat quality.

Optimisation of soy flour fermentation parameters to produce β-glucosidase for bioconversion into aglycones

The solid state fermentation (SSF) parameters of defatted soybean flour (DSF) with Aspergillus oryzae IOC 3999/1998 or Monascus purpureus NRRL 1992 was evaluated using a rotational central composite experimental design to optimise the production of β-glucosidase and convert glycosidic isoflavones in aglycones. Variables investigated were initial pH of DSF, volume of water added to 10 g of DSF and incubation temperature. β-Glucosidase activity was measured using the synthetic substrate, p-nitrophenyl-β-D-glucoside. The content of isoflavones was determinate by ultra performance liquid chromatography. The highest production of β-glucosidase for both strains occurred when adding 10 mL of water to the DSF, incubating at 30 °C and using 6.0 as the initial DSF pH. A. oryzae IOC 3999/1998 expressed β-glucosidase activity at 10.7 times higher than M. purpureus NRRL 1992. The DSF fermentation was more efficient in converting isoflavones with M. purpureus NRRL 1992.

Response surface methodology for extraction optimization of pigeon pea protein.

Abstract Optimisation for pigeon pea protein extraction (Y) (Cajanus cajan (L) Millsp from the new IAPAR 43-Arata variety) was investigated using response surface methodology. A compound central design was used with variables (X1) NaCl concentration (0.000; 0.025; 0.050; 0.075 and 0.100M); (X2) pH (2.5; 4.0; 5.5; 7.0 and 8.5) and (X3) liquid:solid ratio (5:1; 10:1; 15:1; 20:1; and 25:1, v/w). A model of the second degree equation was used to create the surface responses and confirmative studies were carried out. The following equation: Y =−19.3733+8.6004x2−0.508526x22 shows optimum conditions for protein extraction of about 75% yield, at pH 8.5 without NaCl regardless of the liquid:solid ratio (v/w) under the experimental conditions studied.

Optimization of soy isoflavone extraction with different solvents using the simplex-centroid mixture design

The objective of this study was to optimize the extraction of different isoflavone forms (glycosidic, malonyl-glycosidic, aglycone and total) from defatted cotyledon soy flour using the simplex-centroid experimental design with four solvents of varying polarity (water, acetone, ethanol and acetonitrile). The obtained extracts were then analysed by high-performance liquid chromatography. The profile of the different soy isoflavones forms varied with different extractions solvents. Varying the solvent or mixture used, the extraction of different isoflavones was optimized using the centroid-simplex mixture design. The special cubic model best fitted to the four solvents and its combination for soy isoflavones extraction. For glycosidic isoflavones extraction, the polar ternary mixture (water, acetone and acetonitrile) achieved the best extraction; malonyl-glycosidic forms were better extracted with mixtures of water, acetone and ethanol. Aglycone isoflavones, water and acetone mixture were best extracted and total isoflavones, the best solvents were ternary mixture of water, acetone and ethanol.

The effect of management of transport and lairage conditions on broiler chicken breast meat quality and DOA (Death on Arrival)

The aim of this work was to evaluate the influence of time of broiler chicken transportation and laira ge prior to slaughtering on the occurrence of PSE (Pale, Soft, Exudative) meat and Death On Arrival (DOA) under no ncommercial conditions in the Brazilian summer. Male birds (n=250) from a commercial line were subjecte d to different periods of journey (30, 90, and 180 min) and lairage (0, 90, and 180 min) before slaughterin g. The occurrence of PSE was higher in broilers subjected to shorter journeys and lairage periods, whereas DO A was more pronounced upon longer periods of transport an d lairage. The DOA occurrence percentage was much h in comparison to commercially available figures, co nfirming that broiler chickens are very sensitive tboth transport and lairage maneuvers.

Profile of the contents of different forms of soybean isoflavones and the effect of germination time on these compounds and the physical parameters in soybean sprouts

The aim of this study was to evaluate the profile of the contents of different forms of soybean isoflavones and the effect of germination time on these compounds and the physical parameters in BRS 284 soybean sprouts. Soybean seeds were germinated for 168 h, and the sprouts were collected every 24 h. The physical parameters and contents of different forms of isoflavones of the seeds and soybean sprouts were evaluated, and the data were subjected to regression analysis. The soybean seeds contained 26.0% β-glucosides, 72.9% malonylglucosides and 1.2% aglycones. The yield of soybean sprouts was 632.4%. The effect of germination time was quadratic on the length, moisture and on the daidzin, genistin and genistein content; linear on the fresh weight and on the malonyldaidzin content. The dry matter and malonylglycitin content was constant, and glycitin and glycitein were not detected in the soybean sprouts.

Quantitative differential expression of alpha and beta ryanodine receptor genes in PSE (Pale, Soft, Exudative) meat from two chicken lines: broiler and layer

ABSTRACT Total RNA isolated from Pectoralis major muscle from PSE (L* 24h >53.0, pH 0.05) in α-ryr gene expression regardless of line studied. The β-ryr RQ results suggested that in PSE samples an alteration might occur in the regular ratio (1:1) of α-RyR/β-RyR normally found in avian muscles. These results provided the first evidence of PSE meat occurrence as a result of the differential expression of ryanodine receptor genes which might lead to an increased in Ca 2+ availability at the cell milieu. Key words: malignant hyperthermia, poultry, gene expression, real time PCR * Author for correspondence: mshimo@uel.br

Lipid oxidation and fatty acid profile related to broiler breast meat color abnormalities

The aim of this work was to study the influence of lipid oxidation on broiler breast meat (Pectoralis major m) color abnormalities. There were 27.0 % more lipid oxidation in PSE in relation to normal meat and 41.0 % more in relation to DFD-like meat (p<0.05). The fatty acid profile was also significantly different since the arachidonic acid (AA) fraction increased 38.6 and 70.5 % in PSE meat comparing to normal and DFD-like meats, respectively. The ratio PUFA/SFA changed in these three types of meat: 0.736, 0.713 and 0.694 for PSE, normal and DFD-like meat respectively, reflecting the highest production of polyunsaturated fatty acids in the PSE meat samples. Results indicated that phospholipase A2 enzyme activities played a relevant role towards the development of PSE-meat syndrome in a cascade of biochemical reactions promoting the formation of free radicals from AA, which ultimately damaged the muscle membrane systems.

The effect of thermal treatment of whole soybean flour on the conversion of isoflavones and inactivation of trypsin inhibitors

The aim of this paper was to evaluate the effect of the thermal treatment of whole soybean flour (WSF) on the conversion of isoflavones and the inactivation of trypsin inhibitors. Soybeans were ground and whole soybean flour was obtained and subjected to heat treatment in an oven for 10, 15 and 20min at 100, 150 and 200°C according to a 3(2) experimental design. The response functions were taken to be the contents of different isoflavone forms and the residual activity of trypsin inhibitors. The thermal treatment in the oven altered the content and profile of the different isoflavones forms. At 200°C for 20min, there was a higher conversion of malonylglycosides to acetylglycosides, β-glycosides and aglycones and a significant reduction in the activity of trypsin inhibitors. Mathematical models were established to estimate the process parameters in obtaining the WSF with isoflavone conversions and reductions in trypsin inhibitor activity.