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您的检索式：作者名="Marco Antonio Trindade"
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| 1 | Evaluation of Physicochemical,Microbiological and Sensory Stability of Frozen Stored Vacuum-Packed Lamb Meat显示文摘Nowadays,lamb meat represents only 7%of all meat produced in the world.In recent years the demand for standardized lamb meat cuts has been considered of great importance and the marketing occurs predominantly in the form of frozen cuts.Herewith,the main of this work was to evaluate the stability and safety of lamb meat during frozen storage.Meats were vacuum packed in high barrier multilayer plastic films and stored during 12 mon at(-18±1)oC.The meat stability was assessed by physical and chemical(lipid oxidation,objective color,pH value,cooking losses and instrumental texture),microbiological(total count of psychrotrophic,coliform count at 45°C,coagulase-positive staphylococci and the presence of Salmonella)and sensory analysis(acceptance test and visual evaluation).The vacuum packed lamb meat remained stable as to most physical and chemical indexes.Microbiological indexes showed good stability throughout the storage period according to Brazilian legislation standards to pathogenic microorganisms.Although a significant reduction in tenderness(shear force increase from 3 to 8 kg),it showed a good sensorial acceptance for all attributes tested,including texture,with scores of around 7(like moderately)during the 12 mon of storage.Therefore,it can be concluded that,under the conditions applied in this study,lamb meat presents a shelf life of at least 12 mon when stored at-18°C. | Rafaella de Paula Paseto Fernandes Maria Teresa de Alvarenga Freire Celso da Costa Carrer Marco Antonio Trindade | 2013 | Journal of Integrative Agriculture2013，12，11： | 4 |
| 2 | Effect of Incorporating Free or Encapsulated Ascorbic Acid in Chicken Frankfurters on Physicochemical and Sensory Stability显示文摘 | Talita A.Comunian Marcelo Thomazini Vitoria F. Gambagorte Marco Antonio Trindade Carmen S.Favaro-Trindade | 2014 | Journal of Food Science and Engineering2014，4，4： | 3 |
| 3 | Influence of peanut skin extract on shelf-life of sheep patties显示文摘Objective: To evaluate the phenolic profile and antioxidant activity in vitro of peanut skin extract(PSE) and effect of PSE on characteristics of sheep patties during storage.Methods: PSE phenolic profile was evaluated in LC–MS analysis and by total phenolic content, 1,1-diphenyl-2-picrylhydrazyl radical scavenging capacity and ferric reducing/antioxidant power. Patties elaborated with sheep meat were packaged in modified atmosphere and storage at(2 ± 1)C. The analyses were performed every 5 days for 20 days on microbial counts, physico-chemical properties, lipid oxidation, protein stability and sensory characteristics.Results: The major group of phenolic compounds in PSE was the proanthocyanidins followed by other flavonoids, which are related to potential phenolic content and antioxidant activity. The addition of PSE and butyl hydroxytoluene(BHT) reduced the microbial counts during the storage time, caused reduction on the loss of redness and sensory properties over time. The lipid and protein oxidation in sheep patties was effectively inhibited by PSE and BHT.Conclusions: The present results showed the potential application of PSE as a natural alternative to replace synthetic antioxidants(BHT) for increasing the quality and extending the shelf-life of sheep patties. | Paulo Eduardo Sichetti Munekata Rafaella de Paula Paseto Fernandes Mariza Pires de Melo Marco Antonio Trindade Jose Manuel Lorenzo | 2016 | Asian Pacific Journal of Tropical Biomedicine2016，6，7： | 1 |
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