Derivatives of 3-methyl-1-2-benzothiazolinone hydrazone were formed from the oxidation products of three oxidized unsaturated fatty acids. Aeration with oxygen and heat (65C) was used as a means of accelerating deterioration of lipid samples. Formaldehyde was recovered from oxidized pure standards of oleic, linoleic and linolenic acid methyl esters , and identified using gas chromatography. Formaldehyde was also recovered from oxidized lipid extracts of mechanic ally deboned turkey meat and turkey cluster fat. Gas chromatography was used to measure concentrations of unsaturated fatty acids during the oxidation of extracted lipids. Linoleic and linolenic fatty acids significantly decreased (p < .005) in oxidized lipid extracts from turkey cluster fat stored frozen for six months. Measurement of the amounts of formaldehyde which accumulates as a result of the oxidation of unsaturated fatty acids, may be the most reliable method of assessing the extent of oxidative deterioration in foods.

Submitted by biblioteca unifenas (biblioteca@unifenas.br) on 2016-05-06T13:19:09Z No. of bitstreams: 1 Gilmara da Silva Melo Dissertacao.pdf: 988532 bytes, checksum: d457e85e340065bc994acfb16c3eb9cb (MD5) / Made available in DSpace on 2016-05-06T13:19:10Z (GMT). No. of bitstreams: 1 Gilmara da Silva Melo Dissertacao.pdf: 988532 bytes, checksum: d457e85e340065bc994acfb16c3eb9cb (MD5) Previous issue date: 2015-12-11 / Coordenação de Aperfeiçoamento de Pessoal de Nível Superior - CAPES / The sheep industry in Brazil is presented as a promising activity, not only for increased consumption of meat of this species, but also the future possibility that sees both the national and international market. Among many factors that can contribute to the consolidation of this activity, the quality of meat is the main factor. Although the demand for lamb is high, supply is low and unstable, being a limiting factor in the marketing of this product in addition to the lack of concise information of the quality characteristics and physical-chemical profile. Based on the above, the aim of this research was to determine the pH, color, tenderness, weight loss by cooking, water holding capacity and profile of fatty acids from lamb supplemented with vitamin E. The experiment was conducted in partnership with the Animal Science Department of Universidade Federal de São João del Rei (UFSJ) and analyzes were sent for analysis to the Department of Food science at the Universidade Federal def Lavras and Meat Technology Laboratory of the Universidade Estadual Paulista, campus Jaboticaba. Twelve Texel lambs were used with initial average weight of 25 kg and 42 kg final. And the diet consisted of hay Tifiton 85, ground corn, soybean meal and commercial mineral supplement formulated according to recommendations of NRC (2007), with or not vitamin E. The experimental design was completely randomized with two treatments and six replications. Data were analyzed by the GLM procedure of the SAS (2001) and the averages compared by test T at 5% probability. In this study, the use of vitamin E depreciated the quality of sheep meat. / A ovinocultura de corte no Brasil apresenta-se, como uma atividade promissora, não somente pelo aumento no consumo da carne desta espécie, mas também pela possibilidade futura de uma carne de qualidade, que se vislumbra tanto para o mercado nacional como internacional. Entre os vários fatores que podem contribuir para a consolidação desta atividade, a qualidade da carne é a principal. Embora a demanda pela carne ovina seja elevada, a oferta é baixa e instável, sendo um fator limitante na comercialização deste produto, além da carência de informações sobre as características de qualidade e perfil físico-químico. Com base no exposto, objetivou-se com esta pesquisa determinar o pH, cor, maciez, perda de peso por cozimento, capacidade de retenção de água e perfil de ácidos graxos da carne de cordeiros suplementados com vitamina E. O experimento foi conduzido em parceria com o Departamento de Zootecnia da Universidade Federal de São João Del Rei (UFSJ) e as amostras foram enviadas para análise ao Departamento de Ciência dos alimentos da Universidade Federal de Lavras e ao Laboratório de Tecnologia de Carnes da Universidade Estadual Paulista, Câmpus de Jaboticabal. Foram utilizados 12 cordeiros da raça Texel com peso inicial médio de 25 Kg e final de 42 Kg. A dieta composta foi feno de Tifiton 85, milho moído, farelo de soja e suplemento mineral comercial, formulada segundo recomendações do NRC (2007), acrescida ou não de vitamina E. O delineamento experimental utilizado foi o inteiramente casualizado com dois tratamentos e seis repetições. Os dados foram analisados pelo procedimento GLM do SAS (2001) e as médias comparadas pelo teste t, a 5% de probabilidade. Neste estudo, a utilização da vitamina E depreciou a qualidade da carne ovina.