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Use este identificador para citar o ir al link de este elemento: http://hdl.handle.net/1843/40630
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Campo DCValorIdioma
dc.creatorFlávia Beatriz Custódiopt_BR
dc.creatorMilton Cabral de Vasconcelos-Netopt_BR
dc.creatorKarine Helena Theodoropt_BR
dc.creatorRenan Campos Chistépt_BR
dc.creatorMaria Beatriz de Abreu Glóriapt_BR
dc.date.accessioned2022-03-30T19:50:15Z-
dc.date.available2022-03-30T19:50:15Z-
dc.date.issued2018-05-
dc.citation.volume139pt_BR
dc.citation.spage7pt_BR
dc.citation.epage14pt_BR
dc.identifier.doi10.1016/j.meatsci.2018.01.004pt_BR
dc.identifier.issn03091740pt_BR
dc.identifier.urihttp://hdl.handle.net/1843/40630-
dc.description.resumoPork 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.sponsorshipCNPq - Conselho Nacional de Desenvolvimento Científico e Tecnológicopt_BR
dc.description.sponsorshipFAPEMIG - Fundação de Amparo à Pesquisa do Estado de Minas Geraispt_BR
dc.description.sponsorshipCAPES - Coordenação de Aperfeiçoamento de Pessoal de Nível Superiorpt_BR
dc.format.mimetypepdfpt_BR
dc.languageengpt_BR
dc.publisherUniversidade Federal de Minas Geraispt_BR
dc.publisher.countryBrasilpt_BR
dc.publisher.departmentFAR - DEPARTAMENTO DE ALIMENTOSpt_BR
dc.publisher.departmentFAR - DEPARTAMENTO DE PRODUTOS FARMACÊUTICOSpt_BR
dc.publisher.initialsUFMGpt_BR
dc.relation.ispartofMeat Sciencept_BR
dc.rightsAcesso Abertopt_BR
dc.subjectPrincipal component analysispt_BR
dc.subjectHierarchical cluster analysispt_BR
dc.subjectBiogenic aminespt_BR
dc.subjectPolyaminespt_BR
dc.subjectStoragept_BR
dc.subjectQualitypt_BR
dc.subjectSafetypt_BR
dc.subjectMeatpt_BR
dc.subject.otherCarnept_BR
dc.subject.otherPorcopt_BR
dc.subject.otherRefrigeraçãopt_BR
dc.titleAssessment of the quality of refrigerated and frozen pork by multivariate exploratory techniquespt_BR
dc.typeArtigo de Periódicopt_BR
dc.url.externahttps://www.sciencedirect.com/science/article/pii/S0309174017311464pt_BR
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