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RISS 인기검색어
- 검색키워드
- 저자 : Edimar Aparecida Filomeno Fontes (검색결과 2 건)
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Massingue, Armando Abel,Filho, Robledo de Almeida Torres,Fontes, Paulo Rogerio,Ramos, Alcineia de Lemos Souza,Fontes, Edimar Aparecida Filomeno,Perez, Juan Ramon Olalquiaga,Ramos, Eduardo Mendes Asian Australasian Association of Animal Productio 2018 Animal Bioscience Vol.31 No.4
Objective: This study aimed to develop a value-added product concerning technological and sensory characteristics changes of the use of mechanically deboned poultry meat (MDPM) as meat replacer in lamb and mutton emulsion-type sausages (mortadella). Methods: Sausages were produced with lamb and mutton and with different contents of MDPM. Six treatments, using lamb or mutton and 0%, 30%, and 60% of MDPM in relation to the meat batter, were produced and analyzed for pH, proximal composition, calcium and residual nitrite content, water activity, 2-thiobarbituric acid reactive substances (TBARS), instrumental color and texture profile. The sensory profile of the mortadella's was also evaluated by acceptance test and check-all-that-applies (CATA) analysis. Results: The MDPM addition increased (p<0.05) fat, residual nitrite and calcium content in the all sausage formulations, but mutton sausage had (p<0.05) higher fat and lower moisture content than lamb sausage. The pH, water activity, TBARS index and color was not affected by MDPM additions, while the mutton sausages were significantly redder (higher $a^*$, $C^*$, and lower $h^{\circ}$) and darker (lower $L^*$) than lamb sausages. Adding up to 60% of MDPM reduced (p<0.05) sausages hardness and chewiness. Overall, the meat replacement by MDPM increased the sausages acceptance, but the mutton sausage with 30% of MDPM replacer were the most preferred. Consumers related that pink color, glossy appearance, poultry meat-like taste, soft texture, juicy and greasy mouth feel to all sausages contain MDPM according to CATA analysis. Conclusion: Mutton from culled ewes can be utilized for mortadella production with 30% replacement of lean mutton and fat by MDPM.
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Yacon Flour and Bifidobacterium longum Modulate Bone Health in Rats
Fabiana Carvalho Rodrigues,Adriano Simo˜es Barbosa Castro,Vı´vian Carolina Rodrigues,Se´rgio Antoˆnio Fernandes,Edimar Aparecida Filomeno Fontes,Taˆnia Toledo de Oliveira,He´rcia Stampini Duarte Marti 한국식품영양과학회 2012 Journal of medicinal food Vol.15 No.7
Yacon flour has been considered a food with prebiotic potential because of the high levels of fructooligosaccharides, which allows for its use in formulating synbiotic foods. The purpose of this study was to evaluate the effect of yacon flour and probiotic (Bifidobacterium longum) on the modulation of variables related to bone health. Thirty-two Wistar rats were divided into 4 groups: control, yacon flour, diet + B. longum, and yacon flour + B. longum. After euthanasia, the bones were removed for analysis of biomechanical properties (thickness, length, and strength of fracture) and mineral content (Ca, Mg, and P); the cecum was removed for analysis of the microbiota and short-chain fatty acids. Tibia Ca, P, and Mg content was significantly (P < .05) higher in groups fed diet + B. longum, yacon flour + B. longum than in the control group. An increase in fracture strength was observed in the yacon flour (8.1%), diet + B. longum (8.6%), and yacon flour + B. longum (14.6%) in comparison to the control group. Total anaerobe and weight of the cecum were higher (P < .05) in rats consuming the yacon flour diet compared with the other groups. Cecal concentration of propionate was higher in all experimental groups compared with the control (P < .05). Yacon flour in combination with B. longum helped increase the concentration of minerals in bones, an important factor in the prevention of diseases such as osteoporosis.
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