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http://hdl.handle.net/1843/40630
Full metadata record
DC Field | Value | Language |
---|---|---|
dc.creator | Flávia Beatriz Custódio | pt_BR |
dc.creator | Milton Cabral de Vasconcelos-Neto | pt_BR |
dc.creator | Karine Helena Theodoro | pt_BR |
dc.creator | Renan Campos Chisté | pt_BR |
dc.creator | Maria Beatriz de Abreu Glória | pt_BR |
dc.date.accessioned | 2022-03-30T19:50:15Z | - |
dc.date.available | 2022-03-30T19:50:15Z | - |
dc.date.issued | 2018-05 | - |
dc.citation.volume | 139 | pt_BR |
dc.citation.spage | 7 | pt_BR |
dc.citation.epage | 14 | pt_BR |
dc.identifier.doi | 10.1016/j.meatsci.2018.01.004 | pt_BR |
dc.identifier.issn | 03091740 | pt_BR |
dc.identifier.uri | http://hdl.handle.net/1843/40630 | - |
dc.description.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. | pt_BR |
dc.description.sponsorship | CNPq - Conselho Nacional de Desenvolvimento Científico e Tecnológico | pt_BR |
dc.description.sponsorship | FAPEMIG - Fundação de Amparo à Pesquisa do Estado de Minas Gerais | pt_BR |
dc.description.sponsorship | CAPES - Coordenação de Aperfeiçoamento de Pessoal de Nível Superior | pt_BR |
dc.format.mimetype | pt_BR | |
dc.language | eng | pt_BR |
dc.publisher | Universidade Federal de Minas Gerais | pt_BR |
dc.publisher.country | Brasil | pt_BR |
dc.publisher.department | FAR - DEPARTAMENTO DE ALIMENTOS | pt_BR |
dc.publisher.department | FAR - DEPARTAMENTO DE PRODUTOS FARMACÊUTICOS | pt_BR |
dc.publisher.initials | UFMG | pt_BR |
dc.relation.ispartof | Meat Science | pt_BR |
dc.rights | Acesso Aberto | pt_BR |
dc.subject | Principal component analysis | pt_BR |
dc.subject | Hierarchical cluster analysis | pt_BR |
dc.subject | Biogenic amines | pt_BR |
dc.subject | Polyamines | pt_BR |
dc.subject | Storage | pt_BR |
dc.subject | Quality | pt_BR |
dc.subject | Safety | pt_BR |
dc.subject | Meat | pt_BR |
dc.subject.other | Carne | pt_BR |
dc.subject.other | Porco | pt_BR |
dc.subject.other | Refrigeração | pt_BR |
dc.title | Assessment of the quality of refrigerated and frozen pork by multivariate exploratory techniques | pt_BR |
dc.type | Artigo de Periódico | pt_BR |
dc.url.externa | https://www.sciencedirect.com/science/article/pii/S0309174017311464 | pt_BR |
Appears in Collections: | Artigo de Periódico |
Files in This Item:
File | Description | Size | Format | |
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Assessment of the quality of refrigerated and frozen pork by multivariate exploratory techniques.pdf | 548.36 kB | Adobe PDF | View/Open |
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