Renius de Oliveira Mello

Development and evaluation of pork burger with added natural antioxidant based on extract of banana inflorescence (Musa cavendishii)

This research evaluated the effect of the hydroethanolic extract of banana inflorescence (Musa cavendishii) and sodium erythorbate on the physicochemical and sensory characteristics and lipid stability of pork burgers during 120 days of storage at −12°C. There was no significant difference in the proximate composition of the products developed. All the burgers showed a reduction in pH over 120 days, which was not affected by the antioxidant. The TBARS (substances reactive to 2-thiobarbituric acid) values increased during storage. After 120 days, all the burgers with added extract showed significantly lower TBARS values, and the best result was obtained for the burgers with 0.200% of sodium erythorbate and 2.0% extract. The sensory evaluation showed that the burgers kept their sensory characteristics. The extract of banana inflorescence, combined with sodium erythorbate, delayed the lipid oxidation of the pork burgers without any adverse effect on the physicochemical and sensory characteristics of the products.

One-Shot, reagent-free determination of the alcoholic content of distilled beverages by thermal infrared enthalpimetry

A simple and fast method is proposed for determining the alcoholic content of distilled beverages by thermal infrared enthalpimetry (TIE), in which purified water is added directly and the temperature rise caused by the heat of dilution is monitored using an infrared camera. A calibration curve was constructed with hydroalcoholic reference solutions to determine the alcoholic content of vodka, whisky, and cachaça. The influence of the total volume of solutions in the reactor, the stirring speed, the dispensing rate, and the ratio between hydroalcoholic samples and water were evaluated to reach an optimum mixture and provide low variation among measurements. Optimized conditions for those respective parameters were 2.4mL, 200rpm, 0.57mLs-1, and 1:1. To evaluate the accuracy, alcoholic content was also determined by a conventional method (AOAC method 942.06, pycnometry), with agreement ranging from 99.4% to 100.9%. No sample preparation (e.g., dilution or distillation) was required with the proposed method, decreasing the time required for analysis by at least one order of magnitude. The proposed method required less energy consumption by a factor of about three thousand in comparison with the conventional method. The proposed TIE method was robust, able to determine the alcoholic content of diverse distilled beverages. Due to these features and the high sample throughput (up to 480 samples per hour), the proposed method could be considered suitable for routine analysis and agrees with the principles of green analytical chemistry.

Influence of electronarcosis on behavioral responses, blood markers and fillet properties of silver catfish (Rhamdia quelen).

ABSTRACT Behavioral responses, blood markers, and fillet properties were investigated after silver catfish exposure to different electric field strengths, frequency, and duration of electric current in the preslaughter stunning. All combinations of electric fields and frequencies were able to stun fish. Longer apparent stun was obtained at the intermediate electrical frequencies. High electric field strength detracted the texture of fillets. At least 5 s was required to stun fish, and longer exposure to electrical current did not prolong the apparent stun or damage fillet properties. Results indicate that silver catfish are relatively resistant to electronarcosis.

Application of electrolyzed water for improving pork meat quality

The microbiological and oxidative qualities of pork loin sprayed with different types (slightly acidic, acidic and basic) and combinations of electrolyzed water (EWs) were evaluated. The EWs were applied at two temperatures (18° and 30°C) and pressures (30 and 45psi) and the volume corresponded to approximately 10% water commonly used in carcass washing. EW after spraying exhibited a chlorine concentration between 15 and 25ppm. The application of acidic EW (AEW) alone or in combination with basic EW (BEW) decreased (P<0.05) the microbial counts shortly after spraying. In addition, the combination of BEW+AEW (30psi) reduced the mesophilic and psychrotrophic bacteria counts throughout the refrigerated storage (P<0.05). The EWs did not increase the lipid oxidation of the samples. On the other hand, a high protein oxidation was observed in the samples sprayed with AEW and slightly acidic EW (SAEW), while BEW was effective to reduce the oxidation reactions. Therefore, the results showed that the combination BEW+AEW may be a viable alternative to reduce the volume of water used at slaughter and to improve the microbiological quality of pork meat.

Prediction of lamb body composition using in vivo bioimpedance analysis

The objective of this study was to evaluate the potential of in vivo bioimpedance analysis (BIA) as a method to estimate body composition in lambs. Thirty-one Texel x Ile de France crossbreed ram lambs were slaughtered at pre-determined intervals of average weights of 20, 26, 32, and 38 kg. Before the slaughter of the animals, their body weight (BW) and body length (BL) were measured. The values for resistance (Rs) and reactance (Xc) were collected using a single-frequency BIA equipment (Model RJL Quantum II Bioelectrical Body Composition Analyzer). The BIA main variables such as body bioelectrical volume (V), phase angle (PA), resistive density (RsD), and reactive density (XcD) were then calculated. The soft tissue mass of the right-half cold carcass was analyzed in order to determine its chemical composition. Multiple regression analyses were performed using the lamb body composition as dependent variables and the measurements related to bioimpedance as independent variables. The best regression models were evaluated by cross-validation. The predictive model of moisture mass, which was developed by using XcD and V, accounted for 84% of its variation. Resulting models of percentage moisture (R2 = 0.79), percentage lean mass (R2 = 0.79), percentage fat (R2 = 0.79), and fat mass (R2 = 0.87) were obtained using RsD and V. Furthermore, the values of RsD regarding V, and PA in the prediction models accounted for 91% and 89% of variation in protein mass and lean mass, respectively. Bioimpedance analysis proved to be an efficient method to estimate the body composition of lambs slaughtered at different body mass stages.

Physicochemical, technological and sensory properties of hamburger made with meat from lambs fed on whole cottonseed

The physicochemical composition and the technological and sensory properties of hamburgers made with meat from Ile de France lambs fed on different levels (0, 10, 20, 30 and 40%) of whole cottonseed were studied. The addition of whole cottonseed to the lambs’ diets decreased the thiobarbituric acid reactive substances in the lamb meat and altered the physicochemical characteristics of the hamburgers, which were characterised by low lipid (

Effect of ultrasound on the physicochemical and microbiological characteristics of Italian salami

\hat{y} = 4.27

Meat consumption by students of different educational institutions of the Federal University of Santa Maria, RS, Brazil

y^=4.27), cholesterol (