Proximate analysis, weight losses and tenderness of pork loin (Longissimus dorsi) submitted to different freezing and thawing treatments;Composição centesimal, perdas de peso e maciez de lombo (Longissimus dorsi) suíno submitedo differentes tratamentos de congelamento e descongelamento

Revista de Nutricao

Volumn 15, Issue 2, 2002, Pages 163-172

  Pires, Ivy Scorzi Cazelli ^a   Rosado, Gilberto Paxão ^a   De Azeredo, Raquel Monteiro Cordeiro ^a   Neves, Mariana Braga ^a   Miranda, Lucilene Soares ^a  

^a FEDERAL UNIVERSITY OF VIÇOSA   (Brazil)

Author keywords

Frozen storage; Meat; Proximate analysis; Swine; Tenderness; Thawing

Indexed keywords

MINERAL;

ARTICLE; FOOD ANALYSIS; FOOD STORAGE; FREEZING; LIPID COMPOSITION; MEAT; MOISTURE; PROTEIN CONTENT; THAWING; WEIGHT REDUCTION;

SUS SCROFA;

EID: 18844480381     PISSN: 14155273     EISSN: None     Source Type: Journal    
DOI: 10.1590/s1415-52732002000200005     Document Type: Article

References (20)

1. Angelis, R.C., Ctenas, M.L.B. Biodisponibilidade de ferro na alimentção infantil. [S.I.]: Nestlé, Serviço de Informação Cientifica, 1993. 53p. (Temas de Pediatria, 52).
2. Araújo, M.A. Química de alimentos: teoria e prática. Viçosa: Imprensa Universitária, 1995. 335p.
3. Association of Official Analytical Chemists. Official methods of analysis. Washington DC, 1984. 1141p.
4. Berry, B.W., Smith, G.C., Spencer, J.V., Kroening, G.H. Effects of freezing method, length of frozen storage and cookery from the thawed or frozen state on palatability characteristics of pork. Journal of Animal Science, Champaign IL, v.32, n.4, p.636-640, 1971.
5. Bouton, P.E., Harris, P.V. Changes in the tenderness of meat cooked at 50-65°C. Journal of Food Science, Chicago, v.46, n.2, p.475-478, 1981.
6. Careche, M., Del Mazo, M.L., Torrejón, P., Tejada, M. importance of frozen storage temperature in the type of aggregation of myofibrilar proteins in cod (gadus morhua) fillets. Journal of Agricultural and Food Chemistry, Washington DC, v.46, n.4, p.1539-1546, 1998.
7. Cazelli, I.S. Avaliação da composição centesimal e da maciez de porções de carne suína e bovina, submetidas a diferentes tratamentos de congelamento, descongelamento e cocção. Viçosa, 2000. 74p. Dissertação (mestrado em Ciência e Tecnologia de Alimentos) - Universidade Federal de viçosa, 2000.
8. Cheftel, J.C., Cuq, J.L., Lorient, D. Proteinas alimentarias. Zaragoza: Acribia, 1986. 346p.
9. Del Mazo, M.L., Tejada, M., Careche, M., Torrejón, p. Characteristics of the salt-soluble fraction of hake (merluccius merluccius) fillets stored at - 20 and -30°c. Journal of Agricultural and Food Chemistry, Washington DC, v.47, n.4, p.1372-1377, 1999.
10. Fennema, O.R. Química de los alimentos. Zaragoza: Acribia, 1993. 1095p.
11. INSTITUTO Adolfo Lutz. Normas analíticas: métodos químicos e físicos para análise de alimentos. São Paulo, 1985. v.1.
12. Judge, M., Aberle, E., Forrest, J. Principles of meat science. Iowa: Kendal Hunt Publication, 1989. 507p.
13. Kimura, M., Itokawa, Y. Cooking losses of minerals in foods and its nutritional significance. Journal of Nutritional Science and Vitaminology, Tokyo, v.36, p.S25-S32, 1990. Supplement 1.
14. Leander, R.C., Hedrick, H.B., Brown, M.F., White, J.A. Comparison of structural changes in bovine longissimus and semitendinosus muscles during cooking. Journal of Food Science, Chicago, v.45, n.3, p.173-178, 1980.
15. Mooler, A.J. Analysis of warner-bratzler shear pattern with regard to myofibrilar and connective tissue conponents of tenderness. Meat Science, Copenhagem, v.5, n.(1980-1981), p.247-260, 1980.
16. Pardi, M.C., Santos, I.F., Souza, E.R., Pardi, H.S. Ciência, higiene e tecnologia da came. Goiânia: CECRAF-UFG, 1995. 586p.
17. Pohlman, F.W., Dikeman, M.E., Zayas, J.F., Unruh, J.A. Effects of ultrasound and convection cooking to different end point temperatures on cooking characteristics, shear force and sensory properties, composition, and microscopic morphology of beef longissimus and pectoralis muscles. Journal of Animal Science, Champaign Il, v.75, n.2, p.386-401, 1997.
18. Sgarbieri, V.C. Proteinas em alimentos protéicos. São Paulo: Varela, 1996. 517p.
19. Shenouda, S.Y.K. Theories of protein denaturation during frozen storage of fish flesh. Advances Food Research, New York, v.26, n.1, p.275-311, 1980.
20. Tejada, M., Careche, M., Torrejón, P., Del Mazo, M.L., Solas, M.T., Garcia, M.L., Barba, C. Protein extracts and aggregates forming in minced cod (gadus morhua) during frozen storage. Journal of Agricultural and Food Chemistry, Washington Dc, v.44, n.10, p.3308-3314, 1996.