| Revue: | Brazilian archives of biology and technology |
| Base de datos: | PERIÓDICA |
| Número de sistema: | 000374053 |
| ISSN: | 1516-8913 |
| Autores: | Kato, Talita1 Barbosa, Claudia Freitas1 Ida, Elza Iouko1 Soares, Adriana Lourenco1 Shimokomaki, Massami1 Pedrao, Mayka Reghiany1 |
| Instituciones: | 1Universidade Estadual de Londrina, Programa de Pos-Graduacao em Ciencia de Alimentos, Londrina, Parana. Brasil |
| Año: | 2013 |
| Periodo: | Nov-Dic |
| Volumen: | 56 |
| Número: | 6 |
| Paginación: | 996-1001 |
| País: | Brasil |
| Idioma: | Inglés |
| Tipo de documento: | Artículo |
| Enfoque: | Experimental, aplicado |
| Resumen en inglés | The objective of this work was to investigate the relationship between poultry PSE meat and water loss of frozen chicken carcass in two experiments. The first experiment was carried out in commercial abattoir. Poultry carcass were classified as PSE meat (n=59) (pH <5.8) and control samples (n=55) (pH >5.8). Water absorption and drip test were performed according to the Brazilian legislation methodologies. The second experiment was carried out with commercial whole five brands frozen carcasses purchased from the local supermarkets (n=30) and analyzed for pH, water holding capacity (WHC) and drip test. PSE poultry meats absorbed 3.59% of water during the processing similar to the control samples; however, released 0.38% more water during thawing of the carcasses. From these five brands evaluated, three presented drip values above 6.0%. The highest drip value was showed by the brand sample that had pH and WHC values characteristics of PSE meat. It could be postulated that PSE meat phenomenon promoted more water release during thawing leading to a misinterpretation in relation to the Brazilian legislation for water carcass liberation during thawing |
| Disciplinas: | Química, Medicina veterinaria y zootecnia |
| Palabras clave: | Química de alimentos, Aves de corral, Zootecnia, Carne de pollo, Congelación, Absorción de agua, Pérdida por goteo, Descongelación |
| Keyword: | Chemistry, Veterinary medicine and animal husbandry, Food chemistry, Animal husbandry, Poultry, Chicken meat, Freezing, Water absorption, Drip loss, Thawing |
| Texte intégral: | Texto completo (Ver HTML) |
