Tatiana Fontoura Vidal

Antioxidant effect of mango seed extract and butylated hydroxytoluene in bologna-type mortadella during storage

The effects of mango seed extract (MSE) and butylated hydroxytoluene (BHT) on pH, lipid oxidation, and color of Bologna-type mortadella during refrigerated storage for 21 days were studied. Bologna-type mortadella samples were formulated to contain 0.1% MSE, 0.2% MSE, or 0.01% BHT. After 14 days of storage, the products containing MSE 0.1 or 0.2% had higher pH values than those containing BHT 0.01%. Lipid oxidation values increased with storage time but were not affected by the type of antioxidant. The highest values for color parameter L* were observed for mortadella containing BHT 0.01% after 7, 14, and 21 days of storage. Values for the color parameters a* and b* tended to decrease during mortadella storage. Products containing 0.1 or 0.2% MSE showed higher values for color parameter a* and lower values for color parameter b* compared to those containing 0.01% BHT. It can be concluded that MSE can be used in 0.1 or 0.2% levels in Bologna-type mortadella with similar or better antioxidant effects than those of BHT 0.01%.

Fatty acids, cholesterol, oxidative rancidity, and color of irradiated shrimp

The effect of gamma irradiation (0, 2, 4, and 6 kGy doses) applied to frozen and packed headed shrimp on the fatty acid profile, cholesterol content, and lipid and color stability was evaluated. Myristic acid was higher in shrimp irradiated with 4 and 6 kGy and palmitic acid was higher in samples irradiated with 2 and 6 kGy compared to non-irradiated samples. Stearic and behenic acids were lower in shrimp irradiated with 6 kGy compared to non-irradiated shrimp. With regard to non-irradiated shrimp, palmitoleic, oleic, and linoleic acids and total monounsaturated fatty acids were higher in shrimp irradiated with 6 kGy. Saturated fatty acid and cholesterol contents in irradiated samples were not different from those in non-irradiated shrimp. Lipid oxidation was higher in samples irradiated with 2, 4, and 6 kGy. Redness and yellowness of cooked shrimp were higher in samples irradiated with 6 kGy than in those in non-irradiated samples. The application of irradiation in doses up to 6 kGy on frozen and packed headed shrimp does not affect negatively the fatty acid profile, cholesterol content, and lipid and color stability.

Egg quality and yolk lipid composition of laying hens fed diets containing cashew nut meal

O objetivo deste trabalho foi avaliar o efeito da inclusao do farelo de castanha de caju (0%, 5%, 10%, 15%, 20% e 25%) nas racoes de poedeiras sobre a qualidade do ovo e a composicao lipidica da gema. As variaveis estudadas foram: peso dos ovos, gravidade especifica, Unidades Haugh, porcentagem de casca, albumen e gema, umidade, solidos totais, lipidios totais, perfil de acidos graxos e colesterol da gema. A inclusao de ate 25% do farelo da castanha do caju nas racoes nao afetou as caracteristicas de qualidade e de frescor do ovo, o teor de umidade e de solidos totais. No entanto, observou-se um aumento no teor total de lipidios e uma diminuicao da pigmentacao nas gemas com a inclusao. O nivel de acido oleico aumentou, enquanto que os niveis dos acidos palmitico, estearico e linoleico diminuiram. A inclusao de farelo de castanha de caju aumentou a relacao dos monoinsaturados/saturados e proporcionou reducao no teor de colesterol. Assim, a utilizacao do farelo da castanha de caju na racao de poedeiras modifica favoravelmente o perfil de acidos graxos da gema e contribui para uma melhor aceitacao deste alimento pelos consumidores, uma vez que tambem reduz os niveis de colesterol na gema.

Ácidos graxos e composição centesimal da carne de coelhos alimentados com ração contendo farelo de coco

The objective of this work was to assess the effect of feeding rabbits diets containing coconut meal (CM) on meat proximal composition, the fatty acid profile, and the polyunsaturated to saturated (P/S) fatty acids ratio in the meat. The experiment utilized 60 rabbits fed diets containing five levels of CM (0.00, 6.25, 12.50, 18.75, and 25.00%) and 12 animals per treatment. Increasing levels of CM in the diet did not affect (p > 0.05) meat centesimal composition. The levels of palmitoleic, stearic, and linolenic acids in the meat were linearly affected by dietary CM levels. When compared to the levels of fatty acids in the meat from the 0.00% CM diet, the palmitic acid was lower (p 0.05) by the levels of CM in the diets. This suggested that the inclusion of this by-product in the diets is feasible even at the 25.00% level.