Efeito de diferentes métodos de amaciamento na qualidade da carne de galinha usada
Efeito de diferentes métodos de amaciamento na qualidade da carne de galinha usada

Efeito de diferentes métodos de amaciamento na qualidade da carne de galinha usada


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About the Book

A tenrura é considerada como um atributo de qualidade importante no que diz respeito à satisfação alimentar da carne. Num esforço para desenvolver uma tecnologia para a utilização eficaz e rentável de uma grande quantidade de carne de galinha usada disponível na Índia, este livro discute a eficácia de um novo ingrediente melhorador (hidróxido de amónio) e um método mecânico bem conhecido (amaciamento com lâminas) para melhorar a tenrura e outras qualidades da carne de galinha usada. São discutidos os vários métodos e procedimentos, como o pH, a capacidade de retenção de água (WHC), o teor de colagénio, a solubilidade do colagénio, a capacidade de extração de proteínas, o índice de fragmentação miofibrilar (MFI), a força de cisalhamento Warner-Bratzler (WBSF), o diâmetro das fibras musculares, a eletroforese em gel de poliacrilamida com dodecil sulfato de sódio (SDS-PAGE), a microscopia eletrónica de transmissão (TEM), o rendimento da cozedura, o pH da carne cozida e a avaliação sensorial utilizados para medir a tenrura. A evidência do aumento da maciez e das pontuações gerais de palatabilidade através da ação sinérgica de BT+AHT na dureza induzida por miofibrilhas e colagénio é discutida utilizando imagens e tabelas adequadas. Este livro funciona como um guia para investigadores de carne que queiram trabalhar no domínio da tenrura.


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Product Details
  • ISBN-13: 9786207505364
  • Publisher: KS Omniscriptum Publishing
  • Binding: Paperback
  • Language: Portuguese
  • Returnable: N
  • Weight: 227 gr
  • ISBN-10: 6207505360
  • Publisher Date: 01 May 2024
  • Height: 229 mm
  • No of Pages: 112
  • Spine Width: 7 mm
  • Width: 152 mm


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