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Replacing animal fat with gels of psyllium fiber and combined linseed oil-psyll...
Jovanovichs, Marcos Roberto Casarin; Pinton, Mariana Basso; Correa, Leticia Pereira; Pedro, Douglas; Mallmann, Carlos Augusto; Wagner, RogerThis study produced two gels: one solely using psyllium fiber (GP) and another combining this fiber with linseed oil (GL+P). Both gels replaced 15% and 30% of the animal fat content of salamis. The objective was to evaluate the impact of this lipid reformulation on the technological, nutritional, oxidative, and sensory properties of the salamis. The lipid reformulation did not alter the evolution of pH and lact...
Did the addition of olive cakes obtained by different methods of oil extraction...
Leite, Ana; Vasconcelos, Lia; Ferreira, Iasmin da Silva; Dominguez, Rubén; Pateiro, Mirian; Rodrigues, Sandra; Pereira, Etelvina; Campagnol, Paulo C.B.This study was conducted to determine the effects of different types of olive cake in the basal diet of Bisaro pigs on the volatile compounds and sensory characteristics of dry-cured loin and "cachaco". A total of 40 Bisaro breed animals were allocated to four treatments, along with a control group (T1-control, T2-crude olive cake, T3-centrifugation two phases, T4-exhausted, and T5-exhausted with 1% of olive). ...
Chemical, physicochemical and sensorial characterization of nitrite-free dry-cu...
Leite, Ana; Vasconcelos, Lia; Ferreira, Iasmin da Silva; Sarmiento-García, Ainhoa; Domínguez, Rubén; Santos, Eva María; Campagnol, Paulo C.B.The aim of the current experiment was to characterize and evaluate the effect of the dry-curing process on chemical composition, physicochemical properties, and sensory characteristics of the dry-cured Bísaro shoulders. For this purpose, thirty-eight raw forelegs were used, and no nitrites were added during the dry-curing process. This process increased protein, fat, ash content, and pH, with a decrease in mois...
Can the introduction of different olive cakes affect the carcass, meat and fat ...
Leite, Ana; Domínguez, Rubén; Vasconcelos, Lia; Ferreira, Iasmin da Silva; Pereira, Etelvina; Pinheiro, Victor; Outor-Monteiro, DivanildoThe implementation of climate-smart policies to enhance carbon sequestration and reduce emissions is being encouraged worldwide to fight climate change. Afforestation practices and rewilding initiatives are climate-smart examples suggested to tackle these issues. In contrast, fire-smart approaches, by stimulating traditional farmland activities or agroforestry practices, could also assist climate regulation whi...
Natural antimicrobials: a clean label strategy to improve the shelf life and sa...
Santiesteban-Lopez, Norma Angelica; Gomez-Salazar, Julian Andres; Santos, Eva María; Campagnol, Paulo C.B.; Teixeira, Alfredo; Lorenzo, José M.Meat is a nutrient-rich matrix for human consumption. However, it is also a suitable environment for the proliferation of both spoilage and pathogenic microorganisms. The growing demand to develop healthy and nutritious meat products with low fat, low salt and reduced additives and achieving sanitary qualities has led to the replacement of the use of synthetic preservatives with natural-origin compounds. Howeve...
Inclusion of healthy oils for improving the nutritional characteristics of dry-...
Vargas-Ramella, Márcio; Munekata, Paulo E.S.; Gagaoua, Mohammed; Franco, Daniel; Campagnol, Paulo C.B.; Pateiro, MirianMade available in DSpace on 2021-06-25T10:14:00Z (GMT). No. of bitstreams: 0 Previous issue date: 2020-10-18; The influence of partial replacement of animal fat by healthy oils on composition, physicochemical, volatile, and sensory properties of dry-fermented deer sausage was evaluated. Four different batches were manufactured: the control was formulated with animal fat (18.2%), while in the reformulated batche...