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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: 177 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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