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Pesquisa : D03.633.100.473.808 [Categoria DeCS]
Referências encontradas : 525 [refinar]
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[PMID]:28764028
[Au] Autor:Wauters J; Verplanken K; Vercruysse V; Ampe B; Aluwé M; Vanhaecke L
[Ad] Endereço:Laboratory of Chemical Analysis, Department of Veterinary Public Health and Food Safety, Faculty of Veterinary Medicine, Ghent University, Salisburylaan 133, B-9820 Merelbeke, Belgium.
[Ti] Título:Sensory evaluation of boar meat products by trained experts.
[So] Source:Food Chem;237:516-524, 2017 Dec 15.
[Is] ISSN:0308-8146
[Cp] País de publicação:England
[La] Idioma:eng
[Ab] Resumo:Rearing entire male pigs, one of the alternatives for surgical castration, entails the possible occurrence of boar taint. This study aimed at the investigation of the acceptability of meat from entire male pigs in 8 different meat products (cutlets, bacon, blade loin, tenderloin, dry fermented sausage, cooked ham, dry-cured ham and minced meat) by trained assessors. Generally, the sensory evaluation of meat samples was affected the most in the androstenone (AEON) group, indicating that AEON is the most offensive boar taint compound for sensitive assessors. Differences between the meat products showed the highest potential for processing tainted meat in cold meat products, which was most likely due to the serving temperature on the one hand and production-related influences on the other. However, more insights regarding reducing and masking effects of production-related factors on boar taint are necessary.
[Mh] Termos MeSH primário: Produtos da Carne
Suínos
[Mh] Termos MeSH secundário: Androstenos
Animais
Culinária
Masculino
Escatol
Sus scrofa
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Nm] Nome de substância:
0 (Androstenes); 9W945B5H7R (Skatole)
[Em] Mês de entrada:1711
[Cu] Atualização por classe:171107
[Lr] Data última revisão:
171107
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:170803
[St] Status:MEDLINE


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[PMID]:28571685
[Au] Autor:Rasmussen MK; Daujat-Chavanieu M; Gerbal-Chaloin S
[Ad] Endereço:IRMB, INSERM, University of Montpellier, Montpellier, F-34290, France; Department of Food Science, Aarhus University, Tjele, Denmark. Electronic address: Martink.rasmussen@food.au.dk.
[Ti] Título:Activation of the aryl hydrocarbon receptor decreases rifampicin-induced CYP3A4 expression in primary human hepatocytes and HepaRG.
[So] Source:Toxicol Lett;277:1-8, 2017 Aug 05.
[Is] ISSN:1879-3169
[Cp] País de publicação:Netherlands
[La] Idioma:eng
[Ab] Resumo:The role of the cross-talk between nuclear receptors in the regulation of Cytochrome P450 expression in the liver is well-documented. Most studies have focused on the cross-talk between the pregnane X receptor (PXR) and other receptors, such as the constitutive androstane receptor. However, cross-talk between PXRs and aryl hydrocarbon receptors (AhRs) has also been suggested, but reports regarding this cross-talk are conflicting. In the present study, we treated HepaRG and primary human hepatocytes (PHHs) with both a strong (TCDD) and weak (3-methylindole; 3MI) AhR activator to investigate their impact on PXR-regulated expression of CYP3A4. Moreover, we investigated the effect of co-activation of PXR, using rifampicin, and AhR, using TCDD and 3MI, on the regulation of CYP3A4 induction. We also investigated whether knockdown of AhR using siRNA affected the basal expression of PXR and CYP3A4 and induction of CYP3A4 by rifampicin, TCDD and 3MI. The results showed that the treatment of HepaRG cells, but not of PHHs, with AhR activators decreased mRNA expression of CYP3A4 and PXR. Moreover, in both HepaRG and PHHs, AhR activation decreased rifampicin-induced expression of CYP3A4 mRNA. Knock-down of AhR in PHHs increased both basal and rifampicin-induced expression of CYP3A4 mRNA. In conclusion, the presented results suggested that the cross-talk between PXR and AhR plays a role in the regulation of CYP3A4 gene expression.
[Mh] Termos MeSH primário: Fatores de Transcrição Hélice-Alça-Hélice Básicos/agonistas
Citocromo P-450 CYP3A/biossíntese
Hepatócitos/efeitos dos fármacos
Dibenzodioxinas Policloradas/toxicidade
Receptores de Hidrocarboneto Arílico/agonistas
Rifampina/farmacologia
Células-Tronco/efeitos dos fármacos
[Mh] Termos MeSH secundário: Fatores de Transcrição Hélice-Alça-Hélice Básicos/genética
Fatores de Transcrição Hélice-Alça-Hélice Básicos/metabolismo
Citocromo P-450 CYP3A/genética
Inibidores do Citocromo P-450 CYP3A
Relação Dose-Resposta a Droga
Indução Enzimática
Hepatócitos/enzimologia
Seres Humanos
Cultura Primária de Células
Interferência de RNA
RNA Mensageiro/genética
RNA Mensageiro/metabolismo
Receptor Cross-Talk/efeitos dos fármacos
Receptores de Hidrocarboneto Arílico/genética
Receptores de Hidrocarboneto Arílico/metabolismo
Receptores de Esteroides/agonistas
Receptores de Esteroides/genética
Receptores de Esteroides/metabolismo
Transdução de Sinais
Escatol/toxicidade
Células-Tronco/enzimologia
Transfecção
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Nm] Nome de substância:
0 (AHR protein, human); 0 (Basic Helix-Loop-Helix Transcription Factors); 0 (Cytochrome P-450 CYP3A Inhibitors); 0 (Polychlorinated Dibenzodioxins); 0 (RNA, Messenger); 0 (Receptors, Aryl Hydrocarbon); 0 (Receptors, Steroid); 0 (pregnane X receptor); 9W945B5H7R (Skatole); EC 1.14.13.67 (CYP3A4 protein, human); EC 1.14.14.1 (Cytochrome P-450 CYP3A); VJT6J7R4TR (Rifampin)
[Em] Mês de entrada:1708
[Cu] Atualização por classe:170807
[Lr] Data última revisão:
170807
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:170603
[St] Status:MEDLINE


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[PMID]:28530572
[Au] Autor:Verplanken K; Wauters J; Vercruysse V; Aluwé M; Vanhaecke L
[Ad] Endereço:Laboratory of Chemical Analysis, Department of Veterinary Public Health and Food Safety, Faculty of Veterinary Medicine, Ghent University, Salisburylaan 133, B-9820 Merelbeke, Belgium.
[Ti] Título:Sensory evaluation of boar-taint-containing minced meat, dry-cured ham and dry fermented sausage by a trained expert panel and consumers.
[So] Source:Food Chem;233:247-255, 2017 Oct 15.
[Is] ISSN:0308-8146
[Cp] País de publicação:England
[La] Idioma:eng
[Ab] Resumo:One of the main issues related to entire male pigs is the occurrence of boar taint, an off-odour, which compromises meat consumability. In this study, odour thresholds (indole: 24-65µgkg , skatole: 44-89µgkg , androstenone: 121-342µgkg ) for the boar taint compounds were estimated in minced meat, dry fermented sausage and dry-cured ham. Afterwards, sensory evaluation of these products containing 10% tainted meat (minced meat and dry fermented sausage) or moderate boar taint compound levels (dry-cured ham) occurred. The beneficial effect of diluting tainted meat was demonstrated, as no significant difference in consumability was observed between gilts and 10% tainted meat by experts as well as consumers. Also dry-curing proved a promising technique for masking boar taint and preventing consumer dissatisfaction. The obtained results demonstrate the applicability of the estimated thresholds in meat as a tool for identifying masking and reducing strategies on the perception of boar taint.
[Mh] Termos MeSH primário: Produtos da Carne
[Mh] Termos MeSH secundário: Androstenos
Animais
Feminino
Seres Humanos
Masculino
Carne
Escatol
Sus scrofa
Suínos
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Nm] Nome de substância:
0 (Androstenes); 9W945B5H7R (Skatole)
[Em] Mês de entrada:1708
[Cu] Atualização por classe:170811
[Lr] Data última revisão:
170811
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:170523
[St] Status:MEDLINE


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[PMID]:28380041
[Au] Autor:Trautmann J; Meier-Dinkel L; Gertheiss J; Mörlein D
[Ad] Endereço:Department of Animal Sciences, Meat Science Group, University of Göttingen, Göttingen, Germany.
[Ti] Título:Noise and accustomation: A pilot study of trained assessors' olfactory performance.
[So] Source:PLoS One;12(4):e0174697, 2017.
[Is] ISSN:1932-6203
[Cp] País de publicação:United States
[La] Idioma:eng
[Ab] Resumo:While recent studies suggest an influence of noise on olfactory performance, it is unclear as to what extent the influence varies between subjects who are accustomed to noise and those who are not. Two groups of panelists were selected: a University panel usually working under silent conditions and an abattoir panel usually working on the slaughter line with abattoir noise. Odor discrimination, odor identification, and odor detection thresholds were studied. Furthermore, a sensory quality control task using 40 boar samples was performed. All tests were accomplished both with and without extraneous noise recorded at an abattoir (70 dB) using headphones. Contrary to the researchers' expectations, abattoir noise hardly affected the olfactory tests nor was the quality control task impaired. Abattoir noise did not influence the perceived intensity of boar taint and the classification results of the testers, regardless of whether they were accustomed to such noise or not. The results indicate that sensory quality control can be conducted in a manufacturing environment with constant noise without diminishing the assessors' performance.
[Mh] Termos MeSH primário: Ruído/efeitos adversos
Olfato/fisiologia
[Mh] Termos MeSH secundário: Matadouros
Estimulação Acústica
Tecido Adiposo/química
Adulto
Androsterona/análise
Animais
Seres Humanos
Masculino
Carne/normas
Meia-Idade
Odorantes
Projetos Piloto
Limiar Sensorial
Escatol/análise
Suínos
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Nm] Nome de substância:
9W945B5H7R (Skatole); C24W7J5D5R (Androsterone)
[Em] Mês de entrada:1708
[Cu] Atualização por classe:170910
[Lr] Data última revisão:
170910
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:170406
[St] Status:MEDLINE
[do] DOI:10.1371/journal.pone.0174697


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[PMID]:28130984
[Au] Autor:Meinert L; Lund B; Bejerholm C; Aaslyng MD
[Ad] Endereço:Danish Meat Research Institute, DMRI, Meat Technology, Gregersensvej 9, 2630 Taastrup, Denmark. Electronic address: lme@teknologisk.dk.
[Ti] Título:Distribution of skatole and androstenone in the pig carcass correlated to sensory characteristics.
[So] Source:Meat Sci;127:51-56, 2017 May.
[Is] ISSN:1873-4138
[Cp] País de publicação:England
[La] Idioma:eng
[Ab] Resumo:Reliable sorting and optimised use of boar-tainted pig carcasses are dependent on knowledge of the distribution of skatole and androstenone and the corresponding sensory characteristics. In this study, skatole and androstenone were measured in the neck fat and in six different meat cuts from 14 entire male pigs. There was a strong correlation between the content of skatole in the neck fat and in the meat cuts, though the concentration of skatole in the meat cuts was much lower than in the neck fat. Furthermore, clear correlations were found between the intensity of boar taint flavours and the concentration of skatole in both the neck fat and the meat. The concentration of androstenone was below the limit of quantification (LOQ) in a large number of meat cuts, and a correlation could therefore not be established. Despite low concentrations of skatole and/or androstenone in the meat cuts, distinct boar taint flavours were detected in the cooked lean meat.
[Mh] Termos MeSH primário: Tecido Adiposo/química
Androstenos/análise
Carne/análise
Pescoço
Escatol/análise
Paladar
[Mh] Termos MeSH secundário: Animais
Culinária
Seres Humanos
Masculino
Suínos
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Nm] Nome de substância:
0 (Androstenes); 18339-16-7 (androst-16-en-3-one); 9W945B5H7R (Skatole)
[Em] Mês de entrada:1706
[Cu] Atualização por classe:170621
[Lr] Data última revisão:
170621
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:170129
[St] Status:MEDLINE


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[PMID]:27936424
[Au] Autor:Moore KL; Mullan BP; Dunshea FR
[Ad] Endereço:Faculty of Veterinary and Agricultural Science, University of Melbourne, Parkville, VIC 3010, Australia; Livestock Industries, Department of Agriculture and Food, South Perth, WA 6151, Australia. Electronic address: karen@klmconsulting.com.au.
[Ti] Título:Boar taint, meat quality and fail rate in entire male pigs and male pigs immunized against gonadotrophin releasing factor as related to body weight and feeding regime.
[So] Source:Meat Sci;125:95-101, 2017 Mar.
[Is] ISSN:1873-4138
[Cp] País de publicação:England
[La] Idioma:eng
[Ab] Resumo:The objective of this experiment was to compare the pork quality of entire male pigs and pigs immunized against GnRF (IC males) at both light (64.8kg) and heavy (106kg) liveweights and two feeding regimes (restricted at 2.5 times maintenance and ad libitum). There was no difference in objective measurements (P>0.05) or eating pork quality (P>0.1) between entire male and IC males. Fail rates were reduced by 9.1% and 12% for pork from IC males for quality grade (P=0.007) and re-purchase intention (P=0.001), respectively, compared to pork from entire males. Skatole (P=0.001) and androstenone (P<0.001) levels in belly fat were higher in entire male than IC male pigs. In addition, 37.5% of the light entire male pigs fed ad libitum showed skatole levels that exceeded the sensory threshold of 0.2µg/g. This work confirms that immunization against GnRF is effective in eliminating boar taint and reducing pork quality fail rates by approximately 10% compared to pork from entire males.
[Mh] Termos MeSH primário: Peso Corporal
Hormônio Liberador de Gonadotropina/administração & dosagem
Imunização/veterinária
Orquiectomia/métodos
Carne Vermelha
[Mh] Termos MeSH secundário: Matadouros
Androstenos/análise
Ração Animal/análise
Animais
Dieta/veterinária
Masculino
Escatol/análise
Suínos
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Nm] Nome de substância:
0 (Androstenes); 18339-16-7 (androst-16-en-3-one); 33515-09-2 (Gonadotropin-Releasing Hormone); 9W945B5H7R (Skatole)
[Em] Mês de entrada:1706
[Cu] Atualização por classe:170602
[Lr] Data última revisão:
170602
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:161210
[St] Status:MEDLINE


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[PMID]:27885948
[Au] Autor:Jacob CC; Dervilly-Pinel G; Deceuninck Y; Gicquiau A; Chevillon P; Bonneau M; Le Bizec B
[Ad] Endereço:a LUNAM ONIRIS, École nationale vétérinaire, agroalimentaire et de l'alimentation Nantes-Atlantique , Laboratoire d'Étude des Résidus et Contaminants dans les aliments (LABERCA) , Nantes , France.
[Ti] Título:Urinary signature of pig carcasses with boar taint by liquid chromatography-high-resolution mass spectrometry.
[So] Source:Food Addit Contam Part A Chem Anal Control Expo Risk Assess;34(2):218-227, 2017 Feb.
[Is] ISSN:1944-0057
[Cp] País de publicação:England
[La] Idioma:eng
[Ab] Resumo:Boar taint is an offensive odour that can occur while cooking pork or pork products and is identified in some uncastrated male pigs that have reached puberty. It is widely held that boar taint is the result of the accumulation in back fat of two malodorous compounds: androstenone and skatole. The purpose of this study is to assess a mass spectrometry-based metabolomics strategy to investigate the metabolic profile of urine samples from pig carcasses presenting low (untainted) and high (tainted) levels of androstenone and skatole in back fat. Urine samples were analysed by LC-ESI(+)-HRMS. Discrimination between tainted and untainted animals was observed by the application of multivariate statistical analysis, which allowed candidate urinary biomarkers to be highlighted. These urinary metabolites were positively correlated to androstenone and skatole levels in back fat. Therefore, the study suggests that the measurement of these urinary metabolites might provide information with regard to androstenone and skatole levels in live pigs.
[Mh] Termos MeSH primário: Androsterona/urina
Escatol/urina
Suínos/urina
[Mh] Termos MeSH secundário: Androsterona/metabolismo
Animais
Cromatografia Líquida
Masculino
Espectrometria de Massas
Metabolômica
Análise Multivariada
Escatol/metabolismo
Suínos/metabolismo
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Nm] Nome de substância:
9W945B5H7R (Skatole); C24W7J5D5R (Androsterone)
[Em] Mês de entrada:1703
[Cu] Atualização por classe:170313
[Lr] Data última revisão:
170313
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:161126
[St] Status:MEDLINE
[do] DOI:10.1080/19440049.2016.1265152


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[PMID]:27813109
[Au] Autor:Takasaka N; Kaweewan I; Ohnishi-Kameyama M; Kodani S
[Ad] Endereço:Graduate School of Integrated Science and Technology, Shizuoka University, Suruga-ku, Shizuoka, Japan.
[Ti] Título:Isolation of a new antibacterial peptide actinokineosin from Actinokineospora spheciospongiae based on genome mining.
[So] Source:Lett Appl Microbiol;64(2):150-157, 2017 Feb.
[Is] ISSN:1472-765X
[Cp] País de publicação:England
[La] Idioma:eng
[Ab] Resumo:Based on genome mining, a new antibacterial peptide named actinokineosin was isolated from a rare actinomycete Actinokineospora spheciospongiae. The amino acid sequence of the C-terminus of actinokineosin was established by TOF-MS/MS experiments. The amino acid sequence in the macrolactam ring was determined by TOF-MS/MS analyses after cleavage with BNPS-skatole and successive trypsin treatment. As a result of an antibacterial assay using a paper disk, actinokineosin showed antibacterial activity against Micrococcus luteus at a dosage of 50 µg per disk. From the genome sequence data of A. spheciospongiae, the biosynthetic gene cluster of actinokineosin was found and was indicated to consist of 10 genes. Among the genes, the gene aknA encoded the precursor of actinokineosin and the genes including aknC, aknB1 and aknB2 were proposed as modification enzymes to give mature actinokineosin. SIGNIFICANCE AND IMPACT OF THE STUDY: Genome mining is a powerful tool to find new bioactive compounds from the genome database. In this report, we succeeded in isolation and structure determination of a new antibacterial peptide named actinokineosin based on genome mining.
[Mh] Termos MeSH primário: Actinobacteria/química
Antibacterianos/isolamento & purificação
Peptídeos Catiônicos Antimicrobianos/isolamento & purificação
Micrococcus luteus/efeitos dos fármacos
[Mh] Termos MeSH secundário: Actinobacteria/genética
Sequência de Aminoácidos
Animais
Antibacterianos/química
Antibacterianos/farmacologia
Peptídeos Catiônicos Antimicrobianos/química
Peptídeos Catiônicos Antimicrobianos/genética
Peptídeos Catiônicos Antimicrobianos/farmacologia
Sequência de Bases
Genoma Bacteriano
Testes de Sensibilidade Microbiana
Família Multigênica
Escatol/análogos & derivados
Escatol/química
Espectrometria de Massas em Tandem
Tripsina/química
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Nm] Nome de substância:
0 (Anti-Bacterial Agents); 0 (Antimicrobial Cationic Peptides); 0 (actinokineosin, Actinokineospora spheciospongiae); 27933-36-4 (BNPS-skatole); 9W945B5H7R (Skatole); EC 3.4.21.4 (Trypsin)
[Em] Mês de entrada:1705
[Cu] Atualização por classe:170817
[Lr] Data última revisão:
170817
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:161105
[St] Status:MEDLINE
[do] DOI:10.1111/lam.12693


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[PMID]:27756017
[Au] Autor:Borrisser-Pairó F; Panella-Riera N; Gil M; Kallas Z; Linares MB; Egea M; Garrido MD; Oliver MA
[Ad] Endereço:IRTA-Monells, Product Quality Program, Finca Camps i Armet, E-17121 Monells, Girona, Spain. Electronic address: francesc.borrisser@irta.cat.
[Ti] Título:Consumers' sensitivity to androstenone and the evaluation of different cooking methods to mask boar taint.
[So] Source:Meat Sci;123:198-204, 2017 Jan.
[Is] ISSN:1873-4138
[Cp] País de publicação:England
[La] Idioma:eng
[Ab] Resumo:Boar taint is an unpleasant odour and flavour present in some entire male pigs that is due to the presence of androstenone and skatole. The aim of the study was to assess the sensitivity of 150 consumers to androstenone and to compare the acceptability and liking of meat from castrated and entire pigs, cooked with different cooking methods. Meat samples consisted of loins from castrated (CM) and entire male pigs (EM) with high levels of androstenone cooked by two cooking methods: sous-vide and fried/breaded with garlic and parsley. Consumers evaluated smell and flavour acceptability, and overall liking of CM and EM for each cooking method. The results of the study showed that dislike of androstenone odour increased significantly with sensitivity. The results of acceptability and overall liking were similar in CM and EM for both cooking methods. Therefore, the two cooking methods used in the study may be useful to mask boar taint.
[Mh] Termos MeSH primário: Androstenos/análise
Comportamento do Consumidor
Culinária/métodos
Carne Vermelha/análise
[Mh] Termos MeSH secundário: Adolescente
Adulto
Idoso
Androstenos/administração & dosagem
Animais
Cor
Feminino
Preferências Alimentares
Alho
Seres Humanos
Masculino
Meia-Idade
Odorantes/análise
Petroselinum
Escatol/administração & dosagem
Escatol/análise
Olfato
Fatores Socioeconômicos
Suínos
Vácuo
Adulto Jovem
[Pt] Tipo de publicação:COMPARATIVE STUDY; JOURNAL ARTICLE
[Nm] Nome de substância:
0 (Androstenes); 18339-16-7 (androst-16-en-3-one); 9W945B5H7R (Skatole)
[Em] Mês de entrada:1706
[Cu] Atualização por classe:171008
[Lr] Data última revisão:
171008
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:161019
[St] Status:MEDLINE


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[PMID]:27579788
[Au] Autor:Corral S; Belloch C; López-Díez JJ; Salvador A; Flores M
[Ad] Endereço:Instituto de Agroquímica y Tecnología de Alimentos (IATA-CSIC), Avda. Agustín Escardino 7, 46980 Paterna, Valencia, Spain.
[Ti] Título:Yeast inoculation as a strategy to improve the physico-chemical and sensory properties of reduced salt fermented sausages produced with entire male fat.
[So] Source:Meat Sci;123:1-7, 2017 Jan.
[Is] ISSN:1873-4138
[Cp] País de publicação:England
[La] Idioma:eng
[Ab] Resumo:Yeast inoculation of dry fermented sausages manufactured with entire male fat was evaluated as a strategy to improve sausage quality. Four different formulations with entire male/gilt back fat and inoculated/non-inoculated with Debaryomyces hansenii were manufactured. The use of entire male back fat produced the highest weight losses, hardness and chewiness in dry sausages. Consumers clearly distinguished samples according to drying time and D. hansenii inoculation while the use of entire/gilt back fat was not highly perceived. The presence of androstenone and skatole was close to their sensory thresholds. Androstenone was not degraded during the process but skatole was affected by yeast inoculation. D. hansenii growth on the surface regulated water release during ripening, reduced hardness and chewiness in entire male sausages and resulted with similar texture to gilt sausages. Yeast inoculation inhibited lipid oxidation providing fruity odours and less oxidized fatty sausages in the sensory analysis. The effectiveness of yeast to mask boar taint was demonstrated by sensory analysis.
[Mh] Termos MeSH primário: Tecido Adiposo/química
Produtos da Carne/análise
Saccharomycetales
Leveduras
[Mh] Termos MeSH secundário: Adulto
Androsterona/análise
Cor
Comportamento do Consumidor
Dessecação
Gorduras na Dieta/análise
Feminino
Microbiologia de Alimentos
Qualidade dos Alimentos
Seres Humanos
Lactobacillus
Masculino
Meia-Idade
Escatol/química
Olfato
Cloreto de Sódio na Dieta/análise
Staphylococcus
Paladar
Substâncias Reativas com Ácido Tiobarbitúrico/análise
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Nm] Nome de substância:
0 (Dietary Fats); 0 (Sodium Chloride, Dietary); 0 (Thiobarbituric Acid Reactive Substances); 9W945B5H7R (Skatole); C24W7J5D5R (Androsterone)
[Em] Mês de entrada:1706
[Cu] Atualização por classe:171008
[Lr] Data última revisão:
171008
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:160901
[St] Status:MEDLINE



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