Use este identificador para citar ou linkar para este item: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1112487
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dc.contributor.authorCORDEIRO, C. de S.eng
dc.contributor.authorFORATO, L. A.eng
dc.contributor.authorBERNARDES FILHO, R.eng
dc.contributor.authorNASSU, R. T.eng
dc.date.accessioned2019-09-26T00:44:28Z-
dc.date.available2019-09-26T00:44:28Z-
dc.date.created2019-09-25
dc.date.issued2019
dc.identifier.citationCiência Rural, Santa Maria, v.49, n.10, e20190310, 2019.eng
dc.identifier.issn1678-4596eng
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1112487-
dc.descriptionDuring the shelf-life of fresh meat, physical, chemical, microbiological, and sensory changes may occur. To avoid such changes, the combination of vacuum-packaging and use of edible coatings make a good strategy. This study aimed to evaluate the physicochemical characteristics of vacuum-packaged lamb meat combined with different zein-based edible coatings containing different vegetable oils (pink pepper, rosemary, olive oil, and the combinations of olive oil + pink pepper or rosemary), stored at 5 ± 1 °C. Parameters including pH, instrumental color, water holding capacity (WHC), shear force, and thiobarbituric acid reactive substances (TBARS) were analyzed every seven days, for 29 days. Significant differences (P<0.05) were observed in coating effects and storage time. The combination of olive oil and pepper oil (OLPP) exhibited higher color stability, while the coatings containing rosemary (RO), rosemary and olive oil (OLRO), and pink pepper oil (PP) exhibited the highest oxidative stability in 29 days. The pH, WHC, and shear force parameters did not appear to have been affected by the coatings. In summary, as appearance is an important purchasing factor, the coating containing olive oil and pink pepper oil is very promising as an alternative for maintaining vacuum-packaged lamb meat quality.eng
dc.language.isoengeng
dc.rightsopenAccesseng
dc.subjectRevestimento comestíveleng
dc.subjectCarne ovinaeng
dc.subjectÓleo de pimenta rosaeng
dc.subjectÓleo de alecrimeng
dc.subjectPlastificanteeng
dc.titleUtilization of zein-based coatings containing vegetable oils on the physicochemical characteristics of vacuum-packaged lamb meat.eng
dc.typeArtigo de periódicoeng
dc.date.updated2020-03-11T11:11:11Z
dc.subject.thesagroZeínaeng
dc.subject.thesagroCarne Frescaeng
dc.subject.thesagroÓleo Vegetaleng
dc.subject.thesagroAzeiteeng
dc.subject.thesagroEmbalagem a Vácuoeng
dc.subject.nalthesaurusFood packagingeng
dc.subject.nalthesaurusPlasticizerseng
riaa.ainfo.id1112487eng
riaa.ainfo.lastupdate2020-03-11 -03:00:00
dc.identifier.doihttp://dx.doi.org/10.1590/0103-8478cr20190310eng
dc.contributor.institutionCecília de Souza Cordeiro, UNESP; LUCIMARA APARECIDA FORATO, CNPDIA; RUBENS BERNARDES FILHO, CNPDIA; RENATA TIEKO NASSU, CPPSE.eng
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