Rosa Cristina Prestes

Hydrolyzed collagen, modified starch and guar gum addition in turkey ham

The main problems observed in cooked hams are bad sliceability and excessive fluid loss after cooking. To reduce these problems the industry uses non-meat ingredients such as soy protein and carrageenan, but under Brazilian law, it is not allowed to add starch or modified starch in hams. Three ingredients were tested in the present research: modified starch (0 to 2.0%), gum guar (0 to 0.30%) and hydrolyzed collagen (0 to 2.0%), following a 2³ full factorial design with five repetitions in the central point. The guar gum produced low resistance to reheating, however in losses by cooling, the results were adequate. The hydrolyzed collagen tested did not give satisfactory results, showing low acceptance due to formation of gel in the ham and high losses. The developed products were not different from the commercial product in relation to texture (P>0.05). The formulation F6 (2.0% of modified starch) was the one with the best results and greater acceptance as detected by the tasters. Based on the results obtained it seems appropriate to propose the legal permission of starch in ham or the creation of a new class of product in which starch addition would be allowed.

Evaluation of antioxidant activity of extracts of banana inflorescences (Musa cavendishii)

This study evaluated the content of phenolic compounds and flavonoids and the antioxidant potential of the banana inflorescence extract from the species Musa cavendishii as well as investigated the effects of extraction conditions (conventional and ultrasound) on obtaining these compounds. The extracts showed high contents of phenolics and flavonoids and potential as an antioxidant agent. The best results were found under the following extraction conditions: temperature 60 °C, ethanol concentration 50%, time 30 minutes, and extraction using stirring, without the use of ultrasound. The total phenolic content was 1690 mg equivalent of gallic acid/100 g of the dry sample. Total flavonoids were 354.90 mg equivalent of rutin/100 g of the dry sample and IC50 (inhibitory concentration of the sample required to reduce 50% of DPPH (2,2-diphenyl-1-picrylhydrazyl)) of 0.31 mg/ml. The banana inflorescence showed potential as a source of antioxidant compounds for industrial application besides adding value to waste generated in banana production.

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.

Cellulases for Food Applications

Abstract Enzymes are important additives in the food industry with a wide range of applications. Cellulases are used in different food processing units, thus presenting a fundamental role in improving the extraction and clarification of fruit and vegetable juices; improving cloud stability and texture, and decreasing viscosity of nectars and purees from tropical fruits; improving extraction of olive oil; and altering the texture, flavor, and other sensory properties such as aroma and volatile characteristics of fruits and vegetables. In this way, this chapter presents the state-of-the-art of the applications of cellulase in the food industry, focusing on the mentioned topics.

Assessing the use of frozen pork meat in the manufacture of cooked ham

This study aimed to evaluate the effects of slow (–18 °C) and fast freezing (liquid nitrogen) of pork meat, and the use of exudate released upon thawing, on the physicochemical, color, rheological, microbiological, histological, and sensory characteristics of cooked ham. The meat samples were frozen at –18 °C and thawed after 22 weeks for the production of cooked ham. No significant difference was observed regarding physicochemical, color and microbiological parameters or in sensory acceptance. The hardness and chewiness parameters showed significant differences when compared to the control sample (ham made from chilled meat). Light microscopy of cooked ham samples showed that changes in the tissues were caused by freezing and thawing the meat. The effect of exudate was significant on the sodium content and compression force parameters, but this difference was not perceived in the sensory analysis, confirming that frozen pork meat can be used to produce cooked ham without loss of quality.

Influence of Sex on the Physical-chemical Characteristics of Abdominal Chicken Fat

The aim of this study was to determine if sex influenced abdominal fat yield, chemical composition, pH, color, fatty acid profile, and stability (by Differential Scanning Calorimetry - DSC) of Cobb chickens. Abdominal fat yields of 1.86 and 1.49% were obtained for females and males, respectively. Abdominal fat lipid contents of 70.68 and 74.36 g/100g, moisture content of 27.87 and 24.09 g/100g, protein content of 0.91 and 0.95 g/100g, ash content of 0.038 and 0.041 g/100g were obtained in males and females, respectively. Fat pH was not different between sexes, with values of 6.71 for males and 6.63 for females (p 0.05) between males and females, except for palmitic acid. The DSC analysis showed no significant difference (p>0.05) between sexes for melting and crystallization points. It was concluded that sex influences abdominal chicken fat yield, chemical composition, color, and DSC parameters.

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 (

Effects of the addition of collagen and degree of comminution in the quality of chicken ham

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