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Search Results: 1 - 10 of 15312 matches for " SPOTO Marta Helena Filet "
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Radia o gama na redu o da carga microbiana de filés de frango
SPOTO Marta Helena Filet,GALLO Cláudio Rosa,DOMARCO Raquel Elisabeth,ALCARDE André Ricardo
Ciência e Tecnologia de Alimentos , 1999,
Abstract: Neste trabalho estudou-se o efeito da radia o gama na destrui o dos microrganismos presentes em filés de frango armazenados sob refrigera o. Um dos possíveis fatores de deteriora o da carne de frango é a atividade microbiana. A irradia o é um processo de conserva o de alimentos através da elimina o de microrganismos. O delineamento experimental foi em blocos casualizados com 5 fatores (períodos de armazenamento) e 5 níveis (doses de radia o), com 3 repeti es por tratamento. As amostras de filé de frango foram irradiadas com doses de 0,0; 2,0; 4,0; 6,0 e 8,0kGy e em seguida armazenadas sob refrigera o (± 5oC) por 1, 7, 14, 21 e 28 dias. A contagem total dos microrganismos foi realizada por plaqueamento em profundidade em meio de cultivo PCA. As amostras n o irradiadas permitiram um acréscimo de dois ciclos logarítmicos na contagem microbiana ao longo dos vinte e oito dias de armazenamento (de 10(5) para 10(7)UFC/g). As amostras irradiadas com dose de 2,0kGy permitiram acréscimo de um ciclo logarítmico durante os vinte e oito dias de armazenamento (de 103 para 10(4)UFC/g). As doses de radia o de 4,0; 6,0 e 8,0kGy reduziram a popula o microbiana a níveis de 102UFC/g no vigésimo primeiro dia e 101UFC/g no vigésimo oitavo dia de armazenamento. A irradia o pode ser um processo eficiente para a redu o da carga microbiana de filés de frango porque a dose de radia o de 4,0kGy foi suficiente para manter os filés de frango refrigerados com uma popula o microbiana de 101UFC/g até vinte e oito dias de armazenamento.
Gamma irradiation in the control of pathogenic bacteria in refrigerated ground chicken meat
Spoto Marta Helena Filet,Gallo Cláudio Rosa,Alcarde André Ricardo,Gurgel Maria Sílvia do Amaral
Scientia Agricola , 2000,
Abstract: This work evaluated the effect of gamma radiation on reducting the population of Staphylococcus aureus, Escherichia coli and Salmonella typhimurium in ground chicken breast stored under refrigeration. The experiment included a control and 4 doses of gamma radiation (2.0, 4.0, 6.0 and 8.0 kGy) along with 5 periods of storage under refrigeration (1, 7, 14, 21 and 28 days). Samples of ground chicken breast were inoculated with Staphylococcus aureus (ATCC 14458), Escherichia coli (ATCC 11105) and Salmonella typhimurium (ATCC 0626), irradiated at temperatures between 4 and 8°C and stored under refrigeration (5°C) for 28 days. The increased radiation dose and period of storage under refrigeration caused a reduction of Staphylococcus aureus, Escherichia coli and Salmonella typhimurium populations in the ground chicken breast. Mean radiation D values determined for Staphylococcus aureus and Escherichia coli were 0.41 and 0.72 kGy, respectively. Gamma irradiation was an effective treatment for chicken meat conservation because the radiation dose of 6.0 kGy kept the ground chicken breast within the microbiological limits established by the Brazilian legislation, for up to 28 days under refrigeration.
Radia??o gama na redu??o da carga microbiana de filés de frango
SPOTO, Marta Helena Filet;GALLO, Cláudio Rosa;DOMARCO, Raquel Elisabeth;ALCARDE, André Ricardo;WALDER, Júlio Marcos Melges;BLUMER, Lucimara;
Ciência e Tecnologia de Alimentos , 1999, DOI: 10.1590/S0101-20611999000300018
Abstract: this work evaluate the effect of gamma radiation on reduction of the microbial contamination in chicken steaks stored under refrigeration. microbial activity causes deterioration in poultry. irradiation is a process of food preservation by reduction of the number of the microorganisms. the experimental design was in random blocks with 5 factors (storage periods) and 5 levels (radiation doses), with three replicates. the samples of chicken steak were irradiated with 0.0, 2.0, 4.0, 6.0 and 8.0kgy and stored under refrigeration (± 5oc) for 1, 7, 14, 21 and 28 days. the total count of the microorganisms was accomplished by pour plate in pca medium. the microbiological count of the non-irradiated samples increased in two logarithmic cycles during the storage period of twenty-eight days (from 105 to 107cfu/g), while the microbiological count of the samples irradiated with 2.0kgy increased in one logarithmic cycle during the same period (from 103 to 104cfu/g). the doses of 4.0, 6.0 and 8.0kgy reduced the microbial contamination of the samples to levels of 102cfu/g at the twenty-first and to 101cfu/g at the twenty-eighth day of storage. gamma irradiation can be an efficient process to reduce the microbial contamination of chicken steaks because the dose of 4.0kgy was enough to keep the chicken steaks refrigerated with 101cfu/g for up to twenty-eight days.
Gamma irradiation in the control of pathogenic bacteria in refrigerated ground chicken meat
Spoto, Marta Helena Filet;Gallo, Cláudio Rosa;Alcarde, André Ricardo;Gurgel, Maria Sílvia do Amaral;Blumer, Lucimara;Walder, Júlio Marcos Melges;Domarco, Rachel Elisabeth;
Scientia Agricola , 2000, DOI: 10.1590/S0103-90162000000300003
Abstract: this work evaluated the effect of gamma radiation on reducting the population of staphylococcus aureus, escherichia coli and salmonella typhimurium in ground chicken breast stored under refrigeration. the experiment included a control and 4 doses of gamma radiation (2.0, 4.0, 6.0 and 8.0 kgy) along with 5 periods of storage under refrigeration (1, 7, 14, 21 and 28 days). samples of ground chicken breast were inoculated with staphylococcus aureus (atcc 14458), escherichia coli (atcc 11105) and salmonella typhimurium (atcc 0626), irradiated at temperatures between 4 and 8°c and stored under refrigeration (5°c) for 28 days. the increased radiation dose and period of storage under refrigeration caused a reduction of staphylococcus aureus, escherichia coli and salmonella typhimurium populations in the ground chicken breast. mean radiation d values determined for staphylococcus aureus and escherichia coli were 0.41 and 0.72 kgy, respectively. gamma irradiation was an effective treatment for chicken meat conservation because the radiation dose of 6.0 kgy kept the ground chicken breast within the microbiological limits established by the brazilian legislation, for up to 28 days under refrigeration.
Efeito da radia??o gama sobre o perfil sensorial de suco de laranja
Verruma-Bernardi, Marta Regina;Spoto, Marta Helena F.;
Ciência e Tecnologia de Alimentos , 2003, DOI: 10.1590/S0101-20612003000100007
Abstract: the objective of this work was to evaluate the characteristics of the irradiated fresh of 'pera' sweet orange (citrus sinnensis l.) juice and kept refrigerated. samples of orange juice (control) and samples irradiated with 1.5 and 3.0kgy per hour (cobalt 60) were stored for 1, 7, 14 and 21 days at 4oc. quantitative descriptive analysis was conducted by a selected trained panels that evaluated appearance, aroma, flavor and texture of juices. radiation levels affected appearance characteristics as color, shine and gummy. irradiated juice resulted more clear and shinny and less gummy, more cooked, with past and artificial aroma, more acid, bitter, cooked, sap, past and with accentuated artificial orange than the control. irradiation levels affected texture characteristics as body and astringency, homogeneity attribute was not affected. color and gummy of control sample intensified with the increase of storage periods. results lead juice irradiation promoted negatively on sensorial characteristic.
Efeito da radia o gama sobre o perfil sensorial de suco de laranja
Verruma-Bernardi Marta Regina,Spoto Marta Helena F.
Ciência e Tecnologia de Alimentos , 2003,
Abstract: O trabalho teve como objetivo avaliar o efeito de doses de radia es sobre as características sensoriais do suco fresco de laranja variedade 'Pêra' (Citrus sinensis L) conservado sob refrigera o. Utilizou-se amostras de suco de laranja refrigerado (controle) e suco de laranja refrigerado irradiado com 1,5 e 3,0kGy por hora (Cobalto60), armazenadas a 4oC por 1, 7, 14 e 21 dias a 4oC. Para a análise sensorial realizou-se a Análise Descritiva Quantitativa, na qual provadores selecionados e treinados avaliaram a aparência, aroma, sabor e textura oral dos sucos. As doses de radia o alteraram características de aparência como cor, brilho e grumosidade. As amostras de suco irradiados apresentaram colora o amarelo mais claro, maior brilho e menor grumosidade que o suco controle. Os sucos irradiados apresentaram também maior intensidade de aroma cozido, passado e artificial, gosto ácido, amargo, sabor cozido, de sumo, passado e de laranja artificial. As doses de radia o utilizadas alteraram as características de corpo e adstringência. A cor e a grumosidade do suco n o irradiado intensificaram-se com o tempo de armazenamento. Com base nos resultados obtidos, pode-se concluir que a irradia o do suco promoveu altera es nas características sensoriais.
Influência de sanificantes nas características físicas e químicas de uva Itália
Albertini, Silvana;Miguel, Ana Carolina Almeida;Spoto, Marta Helena Fillet;
Ciência e Tecnologia de Alimentos , 2009, DOI: 10.1590/S0101-20612009000300007
Abstract: the objective of this work was to evaluate the influence of sodium dichloroisocianurate (nadcc), ethylic alcohol, and sodium hypochlorite sanitizers, on the quality of 'itália' grape, based on the physical and chemical characteristics. clusters of 'itália' grape harvested in s?o miguel arcanjo (sp) were selected by size and quality and submitted the postharvest treatments by immersion in ethylic alcohol solution (15% v/v), sodium dichloroisocianurate (200 ppm), and sodium hypochlorite (200 ppm) for 3 seconds and 10 minutes, respectively under ambient room conditions (21.2 °c; 69.8% hr) for 9 days. the clusters weight loss, tax of degrane, coloration, firmness, contents of soluble solids (ss), and titratable acidity (ta), ss/ta relation and ph of the berries were evaluated every three days. under those conditions, the highest daily average mass loss was found in the sodium hypochlorite (0.7333%/day) followed by the non- sanitized clusters (0.6163%/day), sodium dichloroisocianurate (0.5837%/day), and ethylic alcohol (0.5623%/day). the berries sanitized with sodium dichloroisocianurate were darker and yellow. the sanification differences regarding firmness, ph, contents of soluble solids and titratable acidity, and ss/ta relation were not verified. from the results it can be concluded that the sanitizers do not influence in the physical and chemical qualities of 'itália' grape.
Cinética da degrada??o de geleiada de morango
Miguel, Ana Carolina Almeida;Albertini, Silvana;Spoto, Marta Helena Fillet;
Ciência e Tecnologia de Alimentos , 2009, DOI: 10.1590/S0101-20612009000100022
Abstract: strawberry jelly was stored at 20 (control), 30 (room) and 40 (accelerated) oc in order to evaluate their shelf lives. the shelf-life evaluation was based on objective color readings of l a b hunter color (minolta chroma meter cr-400) and on subjective color methods, smell, flavor, and texture (quantitative descriptive analysis) measurements. objective and subjective analyses were carried out for 180 days at 30-day intervals under three different conditions. experimental data show that the color degradation followed the model of a first order kinetic reaction. the arrhenius model was applied to the reaction rates (k) at each temperature obtaining activation energy (ea) of 5.66 kcal.mol-1 and a q10 of 1.36. the jellies showed adequate quality with relation to acid ascorbic content in the occasion of the processing, but they had presented low vitamin c retention. on the 60th day, the vitamin c content reduced more than 98%, regardless of the storage condition. the jellies stored at 40 oc proved more sensitive to the alterations in the color, and such temperature affected negatively the sensory attributes indicated by the browning and losses of smell, flavor, and texture. the results suggest that strawberry jellies must be stored under controlled conditions of temperature (20 to 30 oc).
Estádios de matura??o e qualidade pós-colheita de goiabas 'Pedro Sato'
Azzolini, Marisa;Jacomino, Angelo Pedro;Spoto, Marta Helena Fillete;
Revista Brasileira de Fruticultura , 2004, DOI: 10.1590/S0100-29452004000100009
Abstract: the objective of this work was to evaluate the influence of the maturation stages in the postharvest quality of 'pedro sato' guavas (psidium guajava l.). the fruits were harvested in three maturation stages, based on the skin color , (stage 1- dark green: stage 2- light green and stage 3- yellowish green) and stored at 25±1 oc and 85±5% relative umidity. at the harvest, the three maturation stages presented distinct results to skin color, pulp firmness and relationship total soluble solids/total acydity (tss/ta). the maximum market life period was six, four and two days after the harvest for the stages 1, 2 and 3, respectively. at the end of this period, the fruits harvested at stage 1 showed the skin color greener (ho>101.55), major acidity and minor ratio tss/ta than the other stages. the fruits harvested on the 2 and 3 stages did not show differences in the physico-chemical characteristics at the end of the market life period, but they show differences in the sensorial quality, where the fruits harvested at the stage 3 were better than the others.
Edible mushroom Pleurotus sajor-caju production on washed and supplemented sugarcane bagasse
Moda, Evelise Moncaio;Horii, Jorge;Spoto, Marta Helena Fillet;
Scientia Agricola , 2005, DOI: 10.1590/S0103-90162005000200006
Abstract: traditionally, the cultivation of pleurotus sajor-caju is performed on different composted and pasteurized agricultural residues. the objective of this study was to investigate whether traditional composting and pasteurization processes could be replaced by washed and supplemented (mineral or organic) sugarcane bagasse. in one experiment, fresh sugarcane bagasse was immersed in hot water at 80°c for two hours (control) or washed in fresh water for one hour using an adapted machine for residue treatment. in another experiment, fresh sugarcane bagasse was washed in fresh water (control), and supplemented with corn grits (organic supplementation), or supplemented with nutrient solution (mineral supplementation). in the first experiment, the washed bagasse presented a average biological efficiency (abe) of 19.16% with 44% contamination, and the pasteurized bagasse presented a abe of 13.86% with 70% contamination. in the second experiment, corn grits presented the poorest performance, with a abe of 15.66% and 60% contamination, while supplementation with the nutrient solution presented a abe of 30.03%, whereas the control of 26.62%. washing fresh sugarcane bagasse could suppress the pasteurized substrate in pleurotus sajor-caju production, compensating a reduced abe with a faster process.
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