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http://hdl.handle.net/1843/40630| Tipo: | Artigo de Periódico |
| Título: | Assessment of the quality of refrigerated and frozen pork by multivariate exploratory techniques |
| Autor(es): | Flávia Beatriz Custódio Milton Cabral de Vasconcelos-Neto Karine Helena Theodoro Renan Campos Chisté Maria Beatriz de Abreu Glória |
| Resumo: | Pork loin and leg were evaluated 24 h after slaughter and during refrigerated (5 °C) and frozen storage for microbial counts, pH, total volatile base nitrogen (TVB-N), thiobarbituric acid reactive substances (TBARS) and bioactive amines. Spermine was the prevalent amine in fresh pork loin and leg, followed by spermidine and agmatine. During refrigerated storage, pH, TVB-N, mesophilic and psychrotrophic counts increased and no changes (p < 0.05) were observed on polyamines; however putrescine, cadaverine and histamine were produced and accumulated throughout storage. Principal Component Analysis (PCA) and Hierarchical Cluster Analysis (HCA) for all parameters indicated a shelf life of 8 days for both cuts, which was also coherent with safety regarding histamine levels. During frozen storage, there was no change on amines and pH, TVB-N decreased, and TBARS increased. None biogenic amine was produced. PCA and HCA were not able to classify frozen pork based on the analyzed parameters; however, a shelf life of 90 days was suggested for the frozen cuts based on lipid oxidation. |
| Assunto: | Carne Porco Refrigeração |
| Idioma: | eng |
| País: | Brasil |
| Editor: | Universidade Federal de Minas Gerais |
| Sigla da Instituição: | UFMG |
| Departamento: | FAR - DEPARTAMENTO DE ALIMENTOS FAR - DEPARTAMENTO DE PRODUTOS FARMACÊUTICOS |
| Tipo de Acesso: | Acesso Aberto |
| Identificador DOI: | 10.1016/j.meatsci.2018.01.004 |
| URI: | http://hdl.handle.net/1843/40630 |
| Data do documento: | Mai-2018 |
| metadata.dc.url.externa: | https://www.sciencedirect.com/science/article/pii/S0309174017311464 |
| metadata.dc.relation.ispartof: | Meat Science |
| Aparece nas coleções: | Artigo de Periódico |
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| Arquivo | Descrição | Tamanho | Formato | |
|---|---|---|---|---|
| Assessment of the quality of refrigerated and frozen pork by multivariate exploratory techniques.pdf | 548.36 kB | Adobe PDF | Visualizar/Abrir |
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