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- 저자 : Gustavo Graciano Fonseca (검색결과 4 건)
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William Renzo Cortez-vega,Gustavo Graciano Fonseca,Daniela Cardozo Bag-atini,Carlos Prentice 한국축산식품학회 2017 한국축산식품학회지 Vol.37 No.2
Functional and nutritional soluble proteins can be recovered from surimi (and surimi-like material) processing wastewater, reducing environmental problems and the cost of an irresponsible waste disposal. Recovered proteins may be added back at a low percentage to surimi products. The aim of this work was to evaluate the effect of the addition of soluble recovered proteins (RP), obtained from mechanically separated chicken meat surimi-like material (MSCM-SLM) processing wastewater by acidic pH-shifting, on the composition and texture of RP-MSCM-SLM, with RP contents of 0, 10, 20 and 30% (w/w) in the mixture. For that, proximate composition and gel properties were evaluated. The fat content of the MSCMSLM was significantly reduced to 11.98% and protein increased to 83.64% (dry basis) after three washing cycles. The addition of 30% RP in the MSCM-SLM significantly augmented the protein content to 93.45% and reduced fat content from to 2.78%. On the other hand, the addition of RP was responsible for a drastic decrease in texture parameters, reaching 252.36 g, 185.23 g.cm, and 6.97 N for breaking force, gel strength and cutting strength, respectively, when 30% of RP was included in the MSCM-SLM. It was concluded that the obtained intermediary product (RP-MSCM-SLM) is a good option to applications in processed meat products where high texture parameters are dispensable, e.g., emulsified inlaid frankfurter-type sausages, but high protein content and low fat content desired.
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Alexandre da Trindade Alfaro,Gustavo Graciano Fonseca,Evellin Balbinot,Nilson Evelazio de Souza,Carlos Prentice 한국식품과학회 2014 Food Science and Biotechnology Vol.23 No.3
A factorial design and response surfacemethodology were used to optimize the extraction processof tilapia skin gelatin (Oreochromis urolepis hornorum). The concentrations of NaOH (0.15%-0.35%) and H2SO4(0.15%-0.35%), the extraction temperature (40°C-60°C),and the extraction time (3-15 h) were independent variables. Response variables were yield (%), viscosity (mPa·s), andgel strength (g). The NaOH (%) and H2SO4 (%) concentrationshad significant influences (p<0.05) on viscosity and gelstrength, while the extraction temperature (oC) and theextraction time (h) showed significant influences (p<0.05)on all dependent variables. Increasing the temperature andextraction time provided higher yields with a reduction inthe gelatin viscosity and gel strength. Tilapia fish skin canbe used as a source for production of gelatin.
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Brazilian savannah fruits: Characteristics, properties, and potential applications
Silva, Cinthia Aparecida de Andrade,Fonseca, Gustavo Graciano 한국식품과학회 2016 Food Science and Biotechnology Vol.25 No.5
The Brazilian savannah is the second largest biome of the country, and it displays great biodiversity. The fruits of the native trees have peculiar characteristics and are recognized for their nutritional and therapeutic aspects. However, little is known about their technological and biotechnological potential applications. The existing information concerning these aspects has never been compiled so far. It is known that many of these fruits contain many bioactive compounds of industrial interest, such as carotenoids and phenolic constituents. Another aspect of the fruit is the high fatty acid content of some species. Pequi, bocaiuva, jatoba, baru, amburama, and buriti, for instance, are among those fruits described as being rich in fatty acids, mostly unsaturated ones. Here, we reviewed 18 species from the Brazilian savannah identified to be of interest because of high potencial for sustained medium- and short-term explorations, under the technological and biotechnological aspects, seeking the development of new products from these scarcely studied raw materials.
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Brazilian savannah fruits: Characteristics, properties, and potential applications
Cinthia Aparecida de Andrade Silva,Gustavo Graciano Fonseca 한국식품과학회 2016 Food Science and Biotechnology Vol.25 No.5
The Brazilian savannah is the second largest biome of the country, and it displays great biodiversity. The fruits of the native trees have peculiar characteristics and are recognized for their nutritional and therapeutic aspects. However, little is known about their technological and biotechnological potential applications. The existing information concerning these aspects has never been compiled so far. It is known that many of these fruits contain many bioactive compounds of industrial interest, such as carotenoids and phenolic constituents. Another aspect of the fruit is the high fatty acid content of some species. Pequi, bocaiuva, jatoba, baru, amburama, and buriti, for instance, are among those fruits described as being rich in fatty acids, mostly unsaturated ones. Here, we reviewed 18 species from the Brazilian savannah identified to be of interest because of high potencial for sustained medium- and short-term explorations, under the technological and biotechnological aspects, seeking the development of new products from these scarcely studied raw materials.
ScienceON
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