Submitted by Celso Magalhaes (celsomagalhaes@ufrrj.br) on 2017-07-17T14:02:13Z
No. of bitstreams: 1
2017 - Gabriela Nunes Mattos.pdf: 1178206 bytes, checksum: 6807a11fca850794a1c7f5b18bbed4c4 (MD5) / Made available in DSpace on 2017-07-17T14:02:13Z (GMT). No. of bitstreams: 1
2017 - Gabriela Nunes Mattos.pdf: 1178206 bytes, checksum: 6807a11fca850794a1c7f5b18bbed4c4 (MD5)
Previous issue date: 2017-02-13 / Coordena??o de Aperfei?oamento de Pessoal de N?vel Superior - CAPES / During vinification process a large volume of waste is generated, being the grape pomace, the main by-product. Due to its composition, rich in phenolic compounds and other nutrients, grape pomace can be considered as a low cost source of inputs, for example, in obtaining additives for the reduction of microbial contamination and lipid oxidation. The objective of this work was to evaluate the effect of using an extract of grape pomace from the vinification of Alicante bouschet grapes on the microbiological quality and the oxidative stability of tilapia sausages stored under refrigeration for 60 days. The powder of the extract of the grape pomace was obtained by hydroethanolic extraction and subsequent spray drying. The liquid and powder extracts were analyzed for the content of phenolic compounds, total anthocyanins and monomeric and antioxidant capacity by ABTS and ORAC methods. The sausage was produced using as raw material fillet and mechanically separated meat (CMS) of tilapia. Five sausage formulations were tested: Control (without antioxidant), Positive control (addition of synthetic antioxidant), T1% (addition of 1% of powdered extract), T0.5% (addition of 0.5% powdered extract) And T0.5% SC (addition of 0.5% powdered extract and curing salt). Tilapia sausages were analyzed for their centesimal composition, amino acid and fatty acids concentrations and lipid oxidation. The microbiological quality of the sausages was evaluated for 60 days. The bagasse extracts showed a high concentration of anthocyanins, phenolic compounds and antioxidant capacity, and after microencapsulation, the powders also showed adequate anthocyanin retention. Sausages formulated with powdered grape pomace extract presented the moisture content as recommended by Brazilian legislation, high ash and protein content, low lipid concentration, presence of essential amino acids, and it was rich in monounsaturated fatty acids. Sausages can be considered a nutritional food, as their ratio of saturated / polyunsaturated fatty acids was high. It was not verified the occurrence of lipid oxidation in all the samples along the storage, which was justified by the low concentration of the polyunsaturated fatty acids and lipid content. The grape pomace extract, the BHT and the curing salt promoted the maintenance of the microbiological quality of the sausages throughout the useful life. The acceptance test was carried out with 77 tasters and showed that the control, positive control, T1% and T0.5% SC sausages were accepted, unlike the T0.5% formulation. Considering the results obtained, the grape pomace extract showed to be a natural antioxidant potential to be used by the food industry as an additive. / No processo de vinifica??o ? gerado um grande volume de res?duo, sendo o baga?o de uva, o principal coproduto. Devido ? sua composi??o rica em compostos fen?licos e outros nutrientes, o baga?o de uva pode ser transformado em uma fonte de insumos de baixo custo, por exemplo, na obten??o de aditivos para a redu??o da contamina??o microbiana e oxida??o lip?dica. O objetivo do trabalho foi avaliar o efeito da aplica??o do extrato de baga?o de uva Alicante bouschet em p?, oriundo de vinifica??o de uvas tintas, na qualidade microbiol?gica e na estabilidade oxidativa de salsichas de til?pia armazenadas sob refrigera??o durante 60 dias. O extrato do baga?o de uva em p? foi obtido por extra??o hidroetan?lica e subsequente secagem por spray drying. Os extratos do baga?o de uva l?quido e em p? foram analisados quanto ao teor de compostos fen?licos, antocianinas totais e monom?ricas e capacidade antioxidante por ABTS e ORAC. A salsicha foi produzida usando como mat?ria-prima o fil? e a carne mecanicamente separada (CMS) de til?pia. Foram testadas cinco formula??es de salsicha: Controle (sem antioxidante), Controle positivo (adi??o de antioxidante sint?tico), T1% (adi??o de 1% de extrato em p?), T0,5% (adi??o de 0,5% de extrato em p?) e T0,5%SC (adi??o de 0,5% de extrato em p? e sal de cura). As salsichas de til?pia foram analisadas quanto ? sua composi??o centesimal, conte?do de amino?cidos, ?cidos graxos e oxida??o lip?dica. A qualidade microbiol?gica das salsichas foi avaliada por 60 dias. Os extratos do baga?o apresentaram elevada concentra??o de antocianinas, compostos fen?licos e capacidade antioxidante, e ap?s a microencapsula??o, os p?s tamb?m mostraram reten??o de antocianinas adequada. As salsichas formuladas com extrato de baga?o de uva em p? apresentaram teor de umidade conforme preconizado pela legisla??o brasileira, alta concentra??o de cinzas, baixo conte?do lip?dico e alto teor proteico, presen?a de amino?cidos essenciais, al?m de serem ricas em ?cidos graxos monoinsaturados. As salsichas podem ser consideradas de boa qualidade nutricional, uma vez que sua rela??o ?cidos graxos polinsaturados: saturados foi elevada, al?m do baixo teor de lip?dios encontrado. N?o foi verificada a ocorr?ncia de oxida??o lip?dica em todas as amostras ao longo do armazenamento, o que foi justificado pela baixa concentra??o dos ?cidos graxos polinsaturados e teor lip?dico. O extrato de baga?o de uva, o BHT e o sal de cura promoveram a manuten??o da qualidade microbiol?gica das salsichas ao longo da vida ?til. O teste de aceita??o, realizado com 77 provadores, mostrou que as salsichas controle, controle positivo, T1% e T0,5%SC foram aceitas, ao contr?rio da formula??o T0,5%. Considerando os resultados obtidos, o extrato de baga?o de uva mostrou-se um potencial antioxidante natural a ser utilizado pela ind?stria aliment?cia como aditivo.
| Identifer | oai:union.ndltd.org:IBICT/oai:localhost:jspui/1881 |
| Date | 13 February 2017 |
| Creators | Mattos, Gabriela Nunes Mattos |
| Contributors | Cabral, Lourdes Maria Corr?a, Furtado, Angela Aparecida Lemos, Pagani, M?nica Marques, Brigida, Ana Iraidy S. |
| Publisher | Universidade Federal Rural do Rio de Janeiro, Programa de P?s-Gradua??o em Ci?ncia e Tecnologia de Alimentos, UFRRJ, Brasil, Instituto de Tecnologia |
| Source Sets | IBICT Brazilian ETDs |
| Language | Portuguese |
| Detected Language | English |
| Type | info:eu-repo/semantics/publishedVersion, info:eu-repo/semantics/masterThesis |
| Format | application/pdf |
| Source | reponame:Biblioteca Digital de Teses e Dissertações da UFRRJ, instname:Universidade Federal Rural do Rio de Janeiro, instacron:UFRRJ |
| Rights | info:eu-repo/semantics/openAccess |
| Relation | 7 REFER?NCIAS BIBLIOGR?FICAS AACC, A. A. C. C.-. Approved methods. 8 ed. Saint Paul: 1995. AHMED, M. et al. Encapsulation by spray drying of bioactive components, physicochemical and morphological properties from purple sweet potato. LWT - Food Science and Technology, v. 43, n. 9, p. 1307-1312, 2010. ALAMILLA-BELTR?N, L. et al. Description of morphological changes of particles along spray drying. Journal of Food Engineering, v. 67, n. 1?2, p. 179-184, 2005. ALARC?N DE LA LASTRA, C.; VILLEGAS, I. Resveratrol as an anti-inflammatory and anti-aging agent: Mechanisms and clinical implications. Molecular Nutrition & Food Research, v. 49, n. 5, p. 405-430, 2005. AL-KAHTANI, H. A. et al. Chemical Changes After Irradiation and Post-Irradiation Storage in Tilapia and Spanish Mackerel. Journal of Food Science, v. 61, n. 4, p. 729-733, 1996. ALUYEN, J. K. et al. Resveratrol: potential as anticancer agent. J Diet Suppl., v. 9, p. 45-56, 2012. AMALIA, U. et al. Chemical Characteristics of Fish Nugget with Mangrove Fruit Flour Substitution. Aquatic Procedia, v. 7, p. 265-270, 2016. ANDREWS, W. H. et al. Salmonella. In: (Ed.). Compendium of methods for the microbiological examination of foods. Washington, DC: Frances Pouch Downes & Keith Ito, v.4 ed., 2001. p.357-380. ANJO, D. F. C. Alimentos funcionais em angiologia e cirurgia vascular. Jornal Vascular Brasileiro, v. 3, n. 2, 2004. AOAC. Official methods of analysis of AOAC international. 18th. AOAC international, 2005. APGAR, M. E.; HULTIN, H. O. Lipid peroxidation in fish muscle microsomes in the frozen state. Cryobiology, v. 19, n. 2, p. 154-162, 1982. ATANACKOVI?, M. et al. Influence of winemaking techniques on the resveratrol content, total phenolic content and antioxidant potential of red wines. Food Chemistry, v. 131, n. 2, p. 513-518, 3/15/ 2012. BARCIA, M. T. et al. Vinification By-products and Their Phenolic Compounds. American Journal of Food Science and Technology, v. 3, n. 4A, p. 18-23, 2015. BARLOW, S. Toxicological Aspects of Antioxidants Used as Food Additives. In: HUDSON, B. J. F. (Ed.). Food Antioxidants: Springer Netherlands, 1990. cap. 7, p.253-307. (Elsevier Applied Food Science Series). 42 BARTOLOMEU, D. A. F. S. DESENVOLVIMENTO E AVALIA??O DA ACEITA??O DE EMBUTIDO DEFUMADO ?TIPO MORTADELA? ELABORADO COM CMS DE TIL?PIA DO NILO (Oreochromis niloticus) E FIBRA DE TRIGO. 2011. 122 Disserta??o (Mestrado). Tecnologia de alimentos, Universidade Federal do Paran? BESSA, D. P. ELABORA??O DE SALSICHA PREBI?TICA COM RES?DUO DE TIL?PIA (Oreochromis niloticus) E REDU??O DE S?DIO. 2014. 78 Disserta??o (Mestrado). PROGRAMA DE P?S-GRADUA??O EM HIGIENE VETERIN?RIA E PROCESSAMENTO TECNOL?GICO DE PRODUTOS DE ORIGEM ANIMAL, Universidade Federal Fluminense BISCALCHIN-GRYSCHEK, S. F.; OETTERER, M.; GALLO, C. R. Characterization and Frozen Storage Stability of Minced Nile Tilapia (Oreochromis niloticus) and Red Tilapia (Oreochromis) 2003. BRASIL. Regulamento de Inspe??o Industrial e Sanit?ria de Produtos de Origem Animal ? RIISPOA. MINIST?RIO DA AGRICULTURA, P. E. A. D. N. D. I. D. P. D. O. A.: Di?rio Oficial da Uni?o 1952. ______. Portaria n? 1.004. Brasil, 1998. Dispon?vel em: <http://portal.anvisa.gov.br/wps/wcm/connect/ffab898045a945eb9ba89fa9166895f7/Portaria+n%C2%BA+1004,+de+11+de+dezembro+de+1998.pdf?MOD=AJPERES >. Acesso em: 28 de setembro. ______. Instru??o normativa n? 4. Brasil, 2000a. Dispon?vel em: <http://extranet.agricultura.gov.br/sislegis-consulta/consultarLegislacao.do?operacao=visualizar&id=7778>. Acesso em: 28 de setembro. ______. INSTRU??O NORMATIVA N? 4, DE 31 DE MAR?O DE 2000. ABASTECIMENTO, M. D. A. E. D. 2000b. ______. Resolu??o RDC n? 12. 2001. Dispon?vel em: <http://portal.anvisa.gov.br/wps/wcm/connect/a47bab8047458b909541d53fbc4c6735/RDC_12_2001.pdf?MOD=AJPERES>. Acesso em: 23 de outubro. BREWER, M. S. Natural Antioxidants: Sources, Compounds, Mechanisms of Action, and Potential Applications. Comprehensive Reviews in Food Science and Food Safety, v. 10, n. 4, p. 221-247, 2011. BRUNE, M.; ROSSANDER, L.; HALLBERG, L. Iron absorption and phenolic compounds: importance of different phenolic structures. Eur J Clin Nutr, v. 43, n. 8, p. 547-57, Aug 1989. BUSTAMANTE, M. A. et al. Agrochemical characterisation of the solid by-products and residues from the winery and distillery industry. Waste Management, v. 28, n. 2, p. 372-380, 2008. BUSTAMANTE, M. A. et al. Co-composting of distillery wastes with animal manures: Carbon and nitrogen transformations in the evaluation of compost stability. Chemosphere, v. 72, n. 4, p. 551-557, 2008. 43 C?CERES, C. X. et al. Biogas production from grape pomace: Thermodynamic model of the process and dynamic model of the power generation system. International Journal of Hydrogen Energy, v. 37, n. 13, p. 10111-10117, 2012. CAGDAS, E.; KUMCUOGLU, S. Effect of grape seed powder on oxidative stability of precooked chicken nuggets during frozen storage. Journal of Food Science and Technology, India, v. 52, n. 5, p. 2918-2925, 2015. CALO, J. R. et al. Essential oils as antimicrobials in food systems ? A review. Food Control, v. 54, p. 111-119, 2015. CAMARGO, U. A. M., J.D.G; RITSCHEL, P. Embrapa Uva e Vinho: novas cultivares brasileiras de uva. RITSCHEL, P. S., S.S. . Bento Gon?alves, Rio Grande do Sul: Embrapa: Uva e Vinho 2010. CANHOS, D. A.; DIAS, E. L. Tecnologia de carne bovina e produtos derivados. S?o Paulo: Funda??o Tropical de Pesquisa e Tecnologia, 1981. CASTA?EDA-OVANDO, A. et al. Chemical studies of anthocyanins: A review. Food Chemistry, v. 113, n. 4, p. 859-871, 2009. CASTILLA, P. et al. Concentrated red grape juice exerts antioxidant, hypolipidemic, and antiinflammatory effects in both hemodialysis patients and healthy subjects. The American Journal of Clinical Nutrition, v. 84, n. 1, p. 252-262, 2006. CASTILLO-MUNOZ, N. et al. Structure elucidation of peonidin 3,7-o-beta-diglucoside isolated from Garnacha Tintorera (Vitis vinifera L.) grapes. J Agric Food Chem, v. 58, n. 20, p. 11105-11, 2010. CAULA, F. C. B.; OLIVEIRA, M. P. D.; MAIA, E. L. Teor de colesterol e composi??o centesimal de algumas esp?cies de peixes do estado do Cear?. Food Science and Technology (Campinas), v. 28, p. 959-963, 2008. CHAIJAN, M. Review: Lipid and myoglobin oxidations in muscle foods. Songklanakarin Journal of Science and Technology, v. 30, p. 47-53, 2008. CHEN, S.-D. et al. Effect of batter formula on qualities of deep-fat and microwave fried fish nuggets. Journal of Food Engineering, v. 95, n. 2, p. 359-364, 2009. CHENG, V. J. et al. Effect of extraction solvent, waste fraction and grape variety on the antimicrobial and antioxidant activities of extracts from wine residue from cool climate. Food Chemistry, v. 134, n. 1, p. 474-482, 2012. CHOE, E.; MIN, D. B. Mechanisms of Antioxidants in the Oxidation of Foods. Comprehensive Reviews in Food Science and Food Safety, v. 8, n. 4, p. 345-358, 2009. CHOUCHOULI, V. et al. Fortification of yoghurts with grape (Vitis vinifera) seed extracts. LWT - Food Science and Technology, v. 53, n. 2, p. 522-529, 2013. 44 CONNER, D. E.; BEUCHAT, L. R. Effects of Essential Oils from Plants on Growth of Food Spoilage Yeasts. Journal of Food Science, v. 49, n. 2, p. 429-434, 1984. CONTINI, C. et al. Effect of an active packaging with citrus extract on lipid oxidation and sensory quality of cooked turkey meat. Meat Sci, v. 96, n. 3, p. 1171-6, 2014. COOK, N. C.; SAMMAN, S. Flavonoids?Chemistry, metabolism, cardioprotective effects, and dietary sources. The Journal of Nutritional Biochemistry, v. 7, n. 2, p. 66-76, 1996. CORBIN, K. R. et al. Grape marc as a source of carbohydrates for bioethanol: Chemical composition, pre-treatment and saccharification. Bioresource Technology, v. 193, p. 76-83, 2015. CORRALES, M. et al. Extraction of anthocyanins from grape skins assisted by high hidrostatic pressure. Journal of Food Engineering, v.90, n.4, p.415-421, 2009. CORRALES, M. et al. Characterization of phenolic content, in vitro biological activity, and pesticide loads of extracts from white grape skins from organic and conventional cultivars. Food and Chemical Toxicology, v. 48, n. 12, p. 3471-3476, 2010. COSTA;, J. F. D. et al. Utiliza??o de carne mecanicamente separada (cms) de til?pia na elabora??o de farinha com alto valor nutricional. Bol. Inst. Pesca, v. 42, n. 3, p. 548-565, 2016. COWAN, M. M. Plant Products as Antimicrobial Agents. Clinical Microbiology Reviews, v. 12, n. 4, p. 564-582, 1999. CRUZ, A. P. G. Recupera??o de compostos bioativos a partir de res?duos da ind?stria vitivin?cola. 2013. 230 (Doutorado). Programa de P?s-Gradua??o em Ci?ncia de Alimentos, Universidade Federal do Rio de Janeiro ?URKO, N. et al. Characterization of seed and skin polyphenolic extracts of two red grape cultivars grown in Croatia and their sensory perception in a wine model medium. Food Chemistry, v. 145, p. 15-22, 2014. DA SILVA, A. C.; JORGE, N. Bioactive compounds of the lipid fractions of agro-industrial waste. Food Research International, v. 66, p. 493-500, 2014. DA SILVA CARVALHO, A. G. et al. Physical properties and morphology of spray dried microparticles containing anthocyanins of jussara (Euterpe edulis Martius) extract. Powder Technology, v. 294, p. 421-428, 2016. DAVIES, A. J.; MAZZA, G. Copigmentation of simple and acylated anthocyanins with colorless phenolic compounds. Journal of Agricultural and Food Chemistry, v. 41, n. 5, p. 716-720, 1993. DE ALMEIDA, P. L. et al. Effect of jabuticaba peel extract on lipid oxidation, microbial stability and sensory properties of Bologna-type sausages during refrigerated storage. Meat Science, v. 110, p. 9-14, 2015. 45 DE MELLO, L. M. R. Vitivinicultura brasileira: Panorama 2013. Bento Gon?alves, 2014. Dispon?vel em: <https://www.embrapa.br/busca-de-publicacoes/-/publicacao/992334/vitivinicultura-brasileira-panorama-201 >. Acesso em: 13 de setembro. DE SOUZA, V. B. et al. Effect of spray drying on the physicochemical properties and color stability of the powdered pigment obtained from vinification byproducts of the Bordo grape (Vitis labrusca). Food and Bioproducts Processing, v. 93, p. 39-50, 2015. DEL FOLLO-MARTINEZ, A. et al. Resveratrol and quercetin in combination have anticancer activity in colon cancer cells and repress oncogenic microRNA-27a. Nutr Cancer, v. 65, p. 494-504, 2013. DEPARTAMENT OF HEALTH AND SOCIAL SECURITY. Diet and cardiovascular disease. Meat science, v. 42, p. 443-456, 1984. DESAI, K. G. H.; JIN PARK, H. Recent Developments in Microencapsulation of Food Ingredients. Drying Technology, v. 23, n. 7, p. 1361-1394, 2005. DESAI, K. G. H.; PARK, H. J. Encapsulation of vitamin C in tripolyphosphate cross-linked chitosan microspheres by spray drying. Journal of Microencapsulation, v. 22, n. 2, p. 179-192, 2005. DEVESA-REY, R. et al. Valorization of winery waste vs. the costs of not recycling. Waste Management, v. 31, n. 11, p. 2327-2335, 2011. DRUZIAN, J. I.; MARCHESI, C. M.; SCAMPARINI, A. R. P. Perfil de ?cidos graxos e composi??o centesimal de carpas (Cyprinus carpio) alimentadas com ra??o e com dejetos su?nos. Ci?ncia Rural, v. 37, p. 539-544, 2007. DUARTE, M. T. Avalia??o de teor de nitrito e nitrato de s?dio em lingui?as do tipo frescal cozida e comercializada no estado do Rio de Janeiro, Brasil. 2010. Tese (Doutorado). Faculdade de Medicina veterin?ria da Universidade Federal Fluminense, Rio de Janeiro, 2010. DUBA, K. S.; FIORI, L. Extraction of bioactives from food processing residues using techniques performed at high pressures. Current Opinion in Food Science, v. 5, p. 14-22, 2015.. ERSUS, S.; YURDAGEL, U. Microencapsulation of anthocyanin pigments of black carrot (Daucus carota L.) by spray drier. Journal of Food Engineering, v. 80, n. 3, p. 805-812, 2007. F. GIBBS, S. K. I. A. C. N. M. B. Encapsulation in the food industry: a review. International Journal of Food Sciences and Nutrition, v. 50, n. 3, p. 213-224, 1999. ISSN 0963-7486. FAGHERAZZI, G. et al. Wine consumption throughout life is inversely associated with type 2 diabetes risk, but only in overweight individuals: results from a large female French cohort study. European Journal of Epidemiology, v. 29, n. 11, p. 831-839, 2014. 46 FALOWO, A. B.; FAYEMI, P. O.; MUCHENJE, V. Natural antioxidants against lipid?protein oxidative deterioration in meat and meat products: A review. Food Research International, v. 64, p. 171-181, 2014. FANZONE, M. et al. Phenolic characterisation of red wines from different grape varieties cultivated in Mendoza province (Argentina). Journal of the Science of Food and Agriculture, v. 92, n. 3, p. 704-718, 2012. FAO. El estado mundial de la pesca y la acuicultura 2016 (SOFIA): FAO 2016. FERREIRA, M. W. et al. Efeito dos m?todos de coc??o sobre a composi??o qu?mica e perfil lip?dico de fil?s de Til?pia do Nilo (Oreochromis niloticus Linnaeus 1757). Ci?ncia e Agrotecnologia, v. 31, p. 798-803, 2007. FILHO, P. R. C. D. O. Elabora??o de embutido cozido tipo salsicha com carne mecanicamente separada de res?duos de filetagem de til?pias do Nilo. 2009. Tese (Doutorado). Programa de P?s-Gradua??o em Aquicultura, Universidade Estadual Paulista, Jaboticabal, S?o Paulo. FIPERJ. Boletim estat?stico da pesca do estado do Rio de Janeiro: FIPERJ 2013. FLAMINI, R. et al. Advanced Knowledge of Three Important Classes of Grape Phenolics: Anthocyanins, Stilbenes and Flavonols. International Journal of Molecular Sciences, v. 14, n. 10, p. 19651-19669, 2013. FLORES, R. M. V.; PEDROZA FILHO, M. X. Como multiplicar os peixes? Perspectivas da aquicultura brasileira. Embrapa Pesca e Aquicultura 2013. FONTANA, A. R.; ANTONIOLLI, A.; BOTTINI, R. Grape Pomace as a Sustainable Source of Bioactive Compounds: Extraction, Characterization, and Biotechnological Applications of Phenolics. Journal of Agricultural and Food Chemistry, v. 61, n. 38, p. 8987-9003, 2013. FORERO-DORIA, O. et al. Relationship between oxidative stability and antioxidant activity of oil extracted from the peel of Mauritia flexuosa fruits. Journal of Thermal Analysis and Calorimetry, 2015. FORMANEK, Z. et al. Addition of synthetic and natural antioxidants to ?-tocopheryl acetate supplemented beef patties: effects of antioxidants and packaging on lipid oxidation. Meat Science, v. 58, n. 4, p. 337-341, 2001. FRANKEL, E. N. Review. Recent advances in lipid oxidation. Journal of the Science of Food and Agriculture, v. 54, n. 4, p. 495-511, 1991. FRIEDMAN, M. Antibacterial, Antiviral, and Antifungal Properties of Wines and Winery Byproducts in Relation to Their Flavonoid Content. Journal of Agricultural and Food Chemistry, v. 62, n. 26, p. 6025-6042, 2014. GALAN, G. L. Farinha de carca?a de til?pia do nilo (Oreochromis niloticus) em dietas para coelhos: desempenho, perfil lip?dico, composi??o qu?mica e resist?ncia ?ssea. 2010. 47 Disserta??o (Mestrado). Programa de P?s-Gradua??o em Zootecnia, Universidade Estadual do Maring?, Maring?. GANDEMER, G. Lipids in muscles and adipose tissues, changes during processing and sensory properties of meat products. Meat Science, v. 62, n. 3, p. 309-321, 2002. GANH?O, R.; EST?VEZ, M.; MORCUENDE, D. Suitability of the TBA method for assessing lipid oxidation in a meat system with added phenolic-rich materials. Food Chemistry, v. 126, n. 2, p. 772-778, 2011. GARRIDO, J.; BORGES, F. Wine and grape polyphenols ? A chemical perspective. Food Research International, v. 54, n. 2, p. 1844-1858, 2013. GARRIDO, M. D. et al. Effect of two different red grape pomace extracts obtained under different extraction systems on meat quality of pork burgers. LWT - Food Science and Technology, v. 44, n. 10, p. 2238-2243, 2011. GHAFOOR, K.; PARK, J.; CHOI, Y.-H. Optimization of supercritical fluid extraction of bioactive compounds from grape (Vitis labrusca B.) peel by using response surface methodology. Innovative Food Science & Emerging Technologies, v. 11, n. 3, p. 485-490, 2010. GHALY, A. E. et al. Fish spoilage mechanisms and preservation techniques: Review. American Journal of Applied Sciences, v. 7, 2010. GHARSALLAOUI, A. et al. Applications of spray-drying in microencapsulation of food ingredients: An overview. Food Research International, v. 40, n. 9, p. 1107-1121, 2007. GHORBANI GORJI, S. et al. Lipid oxidation in mayonnaise and the role of natural antioxidants: A review. Trends in Food Science & Technology, v. 56, p. 88-102, 2016. GIUSTI, M. M.; WROLSTAD, R. E. Characterization and measurement of anthocyanins by UV-visible spectroscopy. In: (Ed.). Current Protocols in Food Analytical Chemistry. Hoboken, NJ, USA: John Wiley & Sons, Inc, 2001. G?ES, L. C. D. S. D. A. Elabora??o de salsichas a partir do res?duo da filetagem do salm?o, Salmo salar (Linnaeus, 1758). 2015. Disserta??o (Mestrado). Programa de P?s-Gradua??o em Ci?ncia e Tecnologia de Alimentos, Universidade Federal Rural do Rio de Janeiro, Serop?dica, RJ. GON?ALVES, A. A. Tecnologia do Pescado ? Ci?ncia, Tecnologia, Inova??o e Legisla??o.Ed. Atheneu, 2011. p.197 GRAEBIN, N. G. Recupera??o de compostos bioativos de baga?o de uva por cultivos f?ngicos em estado s?lido comparado ao m?todo de extra??o s?lido-l?quido. 2014. Disserta??o (Mestrado). Programa de P?s-Gradua??o em Ci?ncia e Tecnologia de Alimentos, Universidade Federal do Rio Grande do Sul, Porto Alegre, RS. GRAEBIN, N. G. et al. An eco-friendly design for bioactive compounds extraction from grape pomace. Current Bioactive Compounds, v. 11, n. 2, p. 91-99, 2015. 48 GUSMAN, J.; MALONNE, H.; ATASSI, G. A reappraisal of the potential chemopreventive and chemotherapeutic properties of resveratrol. Carcinogenesis, v. 22, n. 8, p. 1111-1117, 2001. GYAWALI, R.; IBRAHIM, S. A. Natural products as antimicrobial agents. Food Control, v. 46, p. 412-429, 2014. HAI, N. V. Research findings from the use of probiotics in tilapia aquaculture: A review. Fish & Shellfish Immunology, v. 45, n. 2, p. 592-597, 2015. HAN, H. J. et al. Extraction optimization and nanoencapsulation of jujube pulp and seed for enhancing antioxidant activity. Colloids Surf B Biointerfaces, v. 130, p. 93-100, 2015. HE, J. et al. Spectral Features and Stability of Oligomeric Pyranoanthocyanin-flavanol Pigments Isolated from Red Wines. Journal of Agricultural and Food Chemistry, v. 58, n. 16, p. 9249-9258, 2010. HELLSTR?M, J. K.; T?RR?NEN, A. R.; MATTILA, P. H. Proanthocyanidins in Common Food Products of Plant Origin. Journal of Agricultural and Food Chemistry, v. 57, n. 17, p. 7899-7906, 2009. ISSN 0021-8561. HWANG, J. H.; LIM, S. B. Antioxidant and anticancer activities of broccoli by-products from different cultivars and maturity stages at harvest. Preventive Nutrition and Food Science, v. 20, n. 1, p. 8-14, 2015. HYGREEVA, D.; PANDEY, M. C.; RADHAKRISHNA, K. Potential applications of plant based derivatives as fat replacers, antioxidants and antimicrobials in fresh and processed meat products. Meat Science, v. 98, n. 1, p. 47-57, 2014. IBAMA. Estatisticas da pesca. AMBIENTE, M. D. M. 2007. IGLESIAS, J. et al. Contribution of Galloylation and Polymerization to the Antioxidant Activity of Polyphenols in Fish Lipid Systems. Journal of Agricultural and Food Chemistry, v. 58, n. 12, p. 7423-7431, 2010. INCA (INSTITUTO NACIONAL DE C?NCER). C?ncer no estomago. Dispon?vel em: http://www.inca.gov.br/conteudo_view.asp?id=329 Acesso em: 15/01/2017. INTARASIRISAWAT, R. et al. Effects of skipjack roe protein hydrolysate on properties and oxidative stability of fish emulsion sausage. LWT - Food Science and Technology, v. 58, n. 1, p. 280-286, 2014. JAKOBEK, L. Interactions of polyphenols with carbohydrates, lipids and proteins. Food Chemistry, v. 175, p. 556-567, 2015. JAYAPRAKASHA, G. K.; SELVI, T.; SAKARIAH, K. K. Antibacterial and antioxidant activities of grape (Vitis vinifera) seed extracts. Food Research International, v. 36, n. 2, p. 117-122, 2003. 49 JIANG, Y.; SIMONSEN, J.; ZHAO, Y. Compression-molded biocomposite boards from red and white wine grape pomaces. Journal of Applied Polymer Science, v. 119, n. 5, p. 2834-2846, 2011. JITTREPOTCH, N.; USHIO, H.; OHSHIMA, T. Effects of EDTA and a combined use of nitrite and ascorbate on lipid oxidation in cooked Japanese sardine (Sardinops melanostictus) during refrigerated storage. Food Chemistry, v. 99, n. 1, p. 70-82, 2006. KADOUH, H. C. et al. ?-Glucosidase inhibiting activity and bioactive compounds of six red wine grape pomace extracts. Journal of Functional Foods, v. 26, p. 577-584, 2016. KAMMERER, D. et al. Polyphenol Screening of Pomace from Red and White Grape Varieties (Vitis vinifera L.) by HPLC-DAD-MS/MS. Journal of Agricultural and Food Chemistry, v. 52, n. 14, p. 4360-4367, 2004. KANNER, J. Oxidative processes in meat and meat products: Quality implications. Meat Science, v. 36, n. 1?2, p. 169-189, 1994. KARAKAYA, M.; BAYRAK, E.; ULUSOY, K. Use of natural antioxidants in meat and meat products. Journal of Food Science and Engineering, v. 1, p. 1-10, 2011. KARRE, L.; LOPEZ, K.; GETTY, K. J. K. Natural antioxidants in meat and poultry products. Meat Science, v. 94, n. 2, p. 220-227, 2013. KORNACKI, J. L.; JOHNSON, J. L. Enterobacteriaceae, Coliforms and Escherichia coli as quality and safety indicators. In: DOWNES, F. P. e ITO, K. (Ed.). Compendium of methods for the microbiological examination of foods. Washington: APHA, 2001. cap. cap.8, p.69-82. KUBITZA, F. Til?pia - Tecnologia e Planejamento na Produ??o Comercial. Jundia?, S?o Paulo: 2000. KULAWIK, P. et al. Significance of Antioxidants for Seafood Safety and Human Health. Journal of Agricultural and Food Chemistry, v. 61, n. 3, p. 475-491, 2013. KUTIL, Z. et al. Impact of Wines and Wine Constituents on Cyclooxygenase-1, Cyclooxygenase-2, and 5-Lipoxygenase Catalytic Activity. Mediators of Inflammation, v. 2014, p. 8, 2014. LAI, P. K.; ROY, J. Antimicrobial and Chemopreventive Properties of Herbs and Spices. Current Medicinal Chemistry, v. 11, n. 11, p. 1451-1460, 2004. LANCETTE, G. A.; BENNETT, R. W. Staphylococcus aureus. In: VADERZANT, C. e SPLTTSTOESSER, D. F. (Ed.). Compendium of methods for the microbiological examination for foods. Washington: APHA, v.3ed, 2001. p.533-550. LEOPOLDINI, M.; RUSSO, N.; TOSCANO, M. The molecular basis of working mechanism of natural polyphenolic antioxidants. Food Chemistry, v. 125, n. 2, p. 288-306, 2011. 50 LIMA, S. N. D. Utiliza??o De Extrato De Marcela (Achyrocline satureioides) Como Antioxidante Natural Em Salsichas De Carne Mecanicamente Separada De Til?pia (Oreochromis siloticus). 2014. Disserta??o (Mestrado Profissonal). Programa de P?s-Gradua??o em Ci?ncia e Tecnologia de Alimentos, Instituto Federal de Educa??o, Ci?ncia e Tecnologia do Tri?ngulo Mineiro, Uberaba,Minas Gerais. LIU, D.-C. et al. Effect of various levels of rosemary or Chinese mahogany on the quality of fresh chicken sausage during refrigerated storage. Food Chemistry, v. 117, n. 1, p. 106-113, 2009. ISSN 0308-8146. LIU, H. J. C., B.Y; YAN, H.W; YU, F.H; LIU, X.X. Determination of amino acids in food and feed by derivatization with 6-aminoquinolyl-N-hydroxysuccinimidyl carbamate and reversed-phase liquid chromatographic separation. Journal of AOAC international, v. 78, n. 3, p. p. 736-744, 1995. MANACH, C. et al. Polyphenols: food sources and bioavailability. The American Journal of Clinical Nutrition, v. 79, n. 5, p. 727-747, 2004. MELLO, L. M. R. D. Desempenho da vitivinicultura brasileira em 2015: Embrapa Uva e Vinho 2016. MENDOZA, L. et al. Characterization of extracts from winery by-products with antifungal activity against Botrytis cinerea. Industrial Crops and Products, v. 43, p. 360-364, 2013. MENESES, M. A. et al. Antioxidant phenolic compounds recovery from Mangifera indica L. by-products by supercritical antisolvent extraction. Journal of Food Engineering, v. 163, p. 45-53, 2015. MICHELS, I. L.; PROCHMANN, A. M. Estudo das Cadeias Produtivas de Mato Grosso do Sul: Piscicultura. Campo Grande: UFMS. 2002 MINOZZO, M. G. Pat? de pescado: alternativa para incremento da produ??o nas ind?strias pesqueiras. 2010. Tese (Doutorado). Programa de P?s-Gradua??o em Tecnologia de Alimentos, Universidade Federal do Paran?, Curitiba. MORAIS, T. K. B. D. Elabora??o de surimi e salsichas de til?pia da esp?cie Oreochromis niloticus. 2014. 80 Disserta??o (Mestrado). PROGRAMA DE P?S-GRADUA??O EM CI?NCIA E TECNOLOGIA DE ALIMENTOS, Universidade Federal Rural do Rio de Janeiro, Rio de Janeiro, RJ. MORENO, J.; PEINADO, R. A. Enological chemistry. London: Academic Publisher, 2012. MURPHY, S. C. et al. Evaluation of surimi, fat and water content in a low/no added pork sausage formulation using response surface methodology. Meat Science, v. 66, n. 3, p. 689-701, 2004. NASSIRI-ASL, M.; HOSSEINZADEH, H. Review of the pharmacological effects of Vitis vinifera (Grape) and its bioactive compounds. Phytotherapy Research, v. 23, n. 9, p. 1197-1204, 2009. 51 NAWAZ, H. et al. Extraction of polyphenols from grape seeds and concentration by ultrafiltration. Separation and Purification Technology, v. 48, n. 2, p. 176-181, 2006. NAZER, A. I. et al. Combinations of food antimicrobials at low levels to inhibit the growth of Salmonella sv. Typhimurium: a synergistic effect? Food Microbiology, v. 22, n. 5, p. 391-398, 2005. NAZZARO, F. et al. Microencapsulation in food science and biotechnology. Current Opinion in Biotechnology, v. 23, n. 2, p. 182-186, 2012. NEETOO, H.; YE, M.; CHEN, H. Potential antimicrobials to control Listeria monocytogenes in vacuum-packaged cold-smoked salmon pate and fillets. Int J Food Microbiol, v. 123, n. 3, p. 220-7, 2008. NEVES, H. C. D. N. et al. CARACTER?STICAS FISICO-QU?MICA E SENSORIAL DE TIL?PIA NIL?TICA (Oreochromis niloticus) PROVENIENTE DA PESCA EXTRATIVA E DA CRIA??O INTENSIVA EM TANQUES-REDE. Rev. Bras. Eng. Pesca 84-96 p. 2015. NUCHI, C. D.; MCCLEMENTS, D. J.; DECKER, E. A. Impact of Tween 20 Hydroperoxides and Iron on the Oxidation of Methyl Linoleate and Salmon Oil Dispersions. Journal of Agricultural and Food Chemistry, v. 49, n. 10, p. 4912-4916, 2001. OLDONI, T. L. C. et al. Bioassay-guided isolation of proanthocyanidins with antioxidant activity from peanut (Arachis hypogaea) skin by combination of chromatography techniques. Food Chemistry, v. 192, p. 306-312, 2016. OLIVEIRA, D. A. et al. Antimicrobial activity and composition profile of grape (Vitis vinifera) pomace extracts obtained by supercritical fluids. Journal of Biotechnology, v. 164, n. 3, p. 423-432, 2013. OLIVEIRA FILHO, P. R. C. Elabora??o de embutido cozido tipo salsicha com carne mecanicamente separada de res?duos de filetagem de til?pias do Nilo. 2009. 126 Tese (Doutorado). Programa de P?s-Gradua??o em Aquicultura, Universidade Estadual Paulista ORHAN, N. et al. In-vivo assessment of antidiabetic and antioxidant activities of grapevine leaves (Vitis vinifera) in diabetic rats. Journal of Ethnopharmacology, v. 108, n. 2, p. 280-286, 2006. OROIAN, M.; ESCRICHE, I. Antioxidants: Characterization, natural sources, extraction and analysis. Food Research International, v. 74, p. 10-36, 2015. ?ZKAN, G. et al. Antibacterial activities and total phenolic contents of grape pomace extracts. Journal of the Science of Food and Agriculture, v. 84, n. 14, p. 1807-1811, 2004. ?ZPOLAT, E.; PATIR, B. Determination of Shelf Life for Sausages Produced From Some Freshwater Fish Using Two Different Smoking Methods. Journal of Food Safety, p. n/a-n/a, 2015. 52 PACHECO-AGUILAR, R.; LUGO-S?NCHEZ, M. E.; ROBLES-BURGUE?O, M. R. Postmortem Biochemical and Functional Characteristic of Monterey Sardine Muscle Stored at 0 ?C. Journal of Food Science, v. 65, n. 1, p. 40-47, 2000. P?DUA, D. M. C. Fundamentos da piscicultura. 2 Ed. Goi?nia: UCG, 2001. 341. PARK, M. et al. Antioxidant and Anti-Inflammatory Activities of Tannin Fraction of the Extract from Black Raspberry Seeds Compared to Grape Seeds. Journal of Food Biochemistry, v. 38, n. 3, p. 259-270, 2014. PATRAS, A. et al. Effect of thermal processing on anthocyanin stability in foods; mechanisms and kinetics of degradation. Trends in Food Science & Technology, v. 21, n. 1, p. 3-11, 2010. PAULING, L. Recent work on the configuration and electronic structure of molecules. Fortschritte der Chemie Organischer Naturstoffe, v. 3, p. 203-235, 1939. PEDROZA FILHO, M. X. Indicadores socioecon?micos do desempenho da produ??o de til?pia no Brasil. Embrapa 2016. PEREIRA, D. DESENVOLVIMENTO DE MICROC?PSULAS BIOATIVAS DE COPRODUTOS DE SUCO E VINHO DA UVA VISANDO SUA APLICA??O COMO ANTIOXIDANTE NATURAL EM PAT? DE CARNE DE FRANGO. 2015. (Mestrado). PROGRAMA DE P?S-GRADUA??O EM TECNOLOGIA DE PROCESSOS QU?MICOS E BIOQU?MICOS, UNIVERSIDADE TECNOL?GICA FEDERAL DO PARAN?, Pato Branco. PEREIRA DE ABREU, D. A. et al. Natural antioxidant active packaging film and its effect on lipid damage in frozen blue shark (Prionace glauca). Innovative Food Science & Emerging Technologies, v. 12, n. 1, p. 50-55, 2011. PELSER, W. M. et al. Lipid oxidation in n-3 fatty acid enriched Dutch style fermented sausages. Meat science, v. 75, n. 1, p. 1-11, 2007. POUTARAUD, A. et al. Fast and Local Assessment of Stilbene Content in Grapevine Leaf by in Vivo Fluorometry. Journal of Agricultural and Food Chemistry, v. 55, n. 13, p. 4913-4920, 2007. PROTAS, J. F. D. S.; CAMARGO, U. A. Vitivinicultura brasileira: panorama setorial em 2010. Bento Gon?alves, RS: Embrapa Uva e Vinho 2011. RADHA KRISHNAN, K. et al. Antimicrobial and antioxidant effects of spice extracts on the shelf life extension of raw chicken meat. International Journal of Food Microbiology, v. 171, p. 32-40, 2014. RAHARJO, S.; SOFOS, J. N.; SCHMIDT, G. R. Improved speed, specificity, and limit of determination of an aqueous acid extraction thiobarbituric acid-C18 method for measuring lipid peroxidation in beef. Journal of Agricultural and Food Chemistry, v. 40, n. 11, p. 2182-2185, 1992. 53 RE, R. et al. Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radical Biology and Medicine, v. 26, n. 9?10, p. 1231-1237, 1999. RHODES, P. L. et al. Antilisterial activity of grape juice and grape extracts derived from Vitis vinifera variety Ribier. International Journal of Food Microbiology, v. 107, n. 3, p. 281-286, 2006. ROCKENBACH, I. I. et al. Phenolic compounds content and antioxidant activity in pomace from selected red grapes (Vitis vinifera L. and Vitis labrusca L.) widely produced in Brazil. Food Chemistry, v. 127, n. 1, p. 174-179, 2011. RODR?GUEZ MONTEALEGRE, R. et al. Phenolic compounds in skins and seeds of ten grape Vitis vinifera varieties grown in a warm climate. Journal of Food Composition and Analysis, v. 19, n. 6?7, p. 687-693, 2006. RUBERTO, G. et al. Polyphenol constituents and antioxidant activity of grape pomace extracts from five Sicilian red grape cultivars. Food Chemistry, v. 100, n. 1, p. 203-210, 2007. RUSTAD, T.; STORR?, I.; SLIZYTE, R. Possibilities for the utilisation of marine by-products. International Journal of Food Science & Technology, v. 46, n. 10, p. 2001-2014, 2011. SA?NZ, C. et al. Microencapsulation by spray drying of bioactive compounds from cactus pear (Opuntia ficus-indica). Food Chemistry, v. 114, n. 2, p. 616-622, 2009. SAGDIC, O. et al. Effect of Grape Pomace Extracts Obtained from Different Grape Varieties on Microbial Quality of Beef Patty. Journal of Food Science, v. 76, n. 7, p. M515-M521, 2011. ISSN S?NCHEZ-ALONSO, I.; BORDER?AS, A. J. Technological effect of red grape antioxidant dietary fibre added to minced fish muscle. International Journal of Food Science & Technology, v. 43, n. 6, p. 1009-1018, 2008.. S?NCHEZ-ZAPATA, E. et al. Effects of tuna p?t? thickness and background on CIEL?a?b? color parameters and reflectance spectra. Food Control, v. 22, n. 8, p. 1226-1232, 2011. S?NCHEZ, A. et al. Biodegradation of Viticulture Wastes by Pleurotus: A Source of Microbial and Human Food and Its Potential Use in Animal Feeding. Journal of Agricultural and Food Chemistry, v. 50, n. 9, p. 2537-2542, 2002. SANO, A. et al. Bene |
Page generated in 0.1643 seconds