EQA - Artigos Publicados em Periódicos
URI permanente para esta coleçãohttps://rihomolog.furg.br/handle/1/1611
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- ItemFractionation of protein hydrolysates of fish and chicken using membrane ultrafiltration: investigation of antioxidant activity(Springer, 2014) Centenaro, Graciela Salete; Salas-Mellado, Myriam de las Mercedes; Pires, Carla; Batista, Irineu; Nunes, Maria; Prentice-Hernández, CarlosIn this work, chicken and fish peptides were obtained using the proteolytic enzymes α-Chymotrypsin and Flavourzyme. The muscle was hydrolyzed for 4 h, and the resulting peptides were evaluated. Hydrolysates were produced from Argentine croaker (Umbrina canosai) with a degree of hydrolysis (DH) of 25.9 and 27.6 % and from chicken (Gallus domesticus) with DH of 17.8 and 20.6 % for Flavourzyme and α-Chymotrypsin, respectively. Membrane ultrafiltration was used to separate fish and chicken hydrolysates from Flavourzyme and α-Chymotrypsin based on molecular weight cutoff of >1,000, <1,000 and >500, and <500 Da, to produce fractions (F1,000, F1,000–500, and F500) with antioxidant activity. Fish hydrolysates produced with Flavourzyme (FHF) and α-Chymotrypsin showed 60.8 and 50.9 % of peptides with a molecular weight of <3 kDa in its composition, respectively. To chicken hydrolysates produced with Flavourzyme and α-Chymotrypsin (CHC) was observed 83 and 92.4 % of peptides with a molecular weight of <3 kDa. The fraction that showed, in general, higher antioxidant potential was F1,000 from FHF. When added 40 mg/mL of FHF and CHC, 93 and 80 % of lipid oxidation in ground beef homogenates was inhibited, respectively. The composition of amino acids indicated higher amino acids hydrophobic content and amino acids containing sulfuric residues for FHF, which showed antioxidant potential.
- ItemInfluence of chicken protein isolate and heating temperature on textural properties of low-fat frankfurters(2011) Brito, Kelly de Moraes; Salas-Mellado, Myriam de las Mercedes; Prentice-Hernández, Carlos; Rafael, RuanThe effects of chicken protein isolate (CPI) addition and heating temperature on the textural properties of low-fat frankfurters were investigated. Frankfurter quality was determined by measuring textural, color, and sensory characteristics. A high temperature caused an increased firmness, breaking force, and gel strength of the frankfurters, and CPI concentration intensified the gel strength. The commercial chicken frankfurters had a greater acceptability and purchase intention than the experimental frankfurters with CPI when evaluated by panelists. The frankfurters with CPI addition (without pork lard) had a lower fat content than the commercial chicken frankfurters. The total replacement of fat by CPI in the experimental frankfurters contributed to the production of a low-fat product because it had a 60% lower lipid content than the commercial chicken frankfurters while maintaining good textural characteristics.
- ItemComparisons of the Properties of Whitemouth Croaker (Micropogonias furnieri) Surimi and Mechanically Deboned Chicken Meat Surimi-Like Material(2012) Cortez-Vega, William Renzo; Fonseca, Gustavo Graciano; Prentice-Hernández, CarlosThe aim of this work was to evaluate and compare the color, texture and sensory characteristics of whitemouth croaker (Micropogonias furnieri) surimi and mechanically separated chicken meat (MDCM) surimi-like material (SLM). The whiteness of the MDCM-SLM was higher (P > 0.05) than that from the surimi. Higher breaking force (P < 0.05) and gel strength (P < 0.05) were also observed for the MDCM-SLM when compared to the surimi. The deformation did not vary significantly for these two products (P > 0.05). The MDCM-SLM was more accepted by the panelists (P < 0.05). The mean scores of overall desirability for MDCM-SLM was similar to that observed for walleye Pollack surimi that is the parameter of quality. The differences in the acceptability of poultry and fish food products are probably due to peo-ples’ eating habits.
- ItemOptimization of parameters for obtaining surimi-like material from mechanically separated chicken meat using response surface methodology(2013) Vega, William Renzo Cortez; Fonseca, Gustavo Graciano; Prentice-Hernández, CarlosSurimi is a semi-processed washed fish mince protein concentrate mixed with cryoprotectants for frozen storage, which is the primary constituent of processed foods. Mechanically separated chicken meat (MSCM) is a common ingredient of comminuted sausages mainly due to its low price. The present work aimed to define the adequate parameters to obtain surimi-like material from MSCM using response surface methodology, and to characterize the chemical and textural properties of this product. The MSCM was utilized in the elaboration of surimi-like material using the bleaching method with sodium bicarbonate and sodium chloride solutions. For this purpose, the effect of process parameters viz: temperature (T=2, 7, and 12 °C), time (t=5, 10, and 15 min/cycles) and washing solution: MSCM ratio (R=2:1, 4:1, and 6:1w/w) were evaluated using response surface methodology. The highest composite design averages obtained were 10.7 % for protein content, 1,003.4 g for breaking force, 645.8 g.cm for gel strength, 9.0 N for cutting strength, and 24.1 N.s for work of shearing at the optimum combination of processing conditions of 7 °C, 10 min and 4:1 washing solution:MSCM ratio, corresponding to the central points of the proposed experimental design. The obtained models had high determination coefficients, explaining 95.85, 98.23, 98.41, and 96.08%of total variability in protein content, cutting strength, breaking force, and work of shearing variabilities, respectively. According to the folding test the surimi-like material presented the same characteristics of a high quality surimi (FT=5).
- ItemAntioxidant activity of protein hydrolysates of fish and chicken bones(2011) Centenaro, Graciela Salete; Centenaro, Myriam Salas; Prentice-Hernández, CarlosArgentine croaker (Umbrina canosai) and chicken (Gallus domesticus) bones were hydrolyzed with different proteases (Flavourzyme, "-Chymotrypsin and Trypsin) in order to obtain peptides whit antioxidant activity. The hydrolysates showed different degrees of hydrolysis and antioxidant activity. The antioxidant power of the hydrolysates was evaluated through inhibition of the peroxidation of linoleic acid, hydroxyl radical scavenging, DPPH free radical scavenging, ABTS free radical scavenging and reducing power. The hydrolysates of the fish (FF) and chicken (CF) bones produced with Flavourzyme had high activity of lipid peroxidation inhibition (77.3 and 61.6%, respectively) and moderate DPPH free radical scavenging, ABTS scavenging and hydroxyl radical scavenging activity. The fraction <3000 Da was the main constituent of the six hydrolysates followed by the fraction <1000 Da. The results of this study suggest that protein hydrolysates of fish and chicken bones are good sources of natural antioxidants. FF showed better performance e can be used as antioxidant substance.