Estabilidade sob congelamento da carne de bovinos alimentados com lipídios protegidos contra a bioidrogenação ruminal
Palavras-chave:
tecido muscular, colesterol sérico, ácidos graxos, valor biológico, metabolismo de gorduraResumo
Thirty steers, distributed in six groups, were fed for 144 days on a basic diet supplemented with different levels of soybean flour, soybean oil and formaldehyde (to protect against ruminal lipid biohydrogenation).
Referências
ACKERSON, B.A., JOHNSON, R.R. & HENDRICKSON, RL. Effects of treatment of whole fat soybean or soy flour with formaldehyde to protect the polyunsaturated fatty acids from biohydrogenation in the rumen. J. Nutr., 106:1383-1390, 1976.
A.0.C.S. — AMERICAN OIL CHEMISTS' SOCIETY. Official and tentative methods. Ca 5a-40, 1972.
A.0.C.S. — AMERICAN OIL CHEMISTS' SOCIETY. Official and tentative methods. Cd 8-53, 1960.
ASTM. — AMERICAN SOCIETY FOR TESTING AND MATERIALS. Manual on sensory testing methods. Philadelphia, STP 434, 1976. 77 p.
BARBANO, C.M. & SHERBON, J.W. Polyunsaturated protected lipid: effect on triglyceride molecular weight distribution. J. Dairy Sci., 63(5):731-740, 1980.
BRASIL. Ministério da Agricultura. Regulamento da inspeção industrial e sanitária de produtos de origem animal. Brasília, 1973. 362 p.
CHAVES, J.B.P. Comparação de métodos estatísticos de análise dos resultados da avaliação sensorial de alimentos. Viçosa, U.F.V., Imprensa Universitária, 1979. 115 p. (Tese M.S.).
DRAPER, N.R. & SMITH, H. Applied regression analysis. New York, John Wiley & Sons, Inc., 1966, 407 p.
ERICKSON, D.R. & BOWERS, R.H. Objective determination of fat stability in prepared foods. In: SYMPOSIUM ON OBJECTIVE METHODS FOR FOOD EVALUATION (U.S. Army Natick Laboratories and National Research Council). Newton, Mass., 1974. 299 p.
EVANS, C.D. Flavor evaluation of fats and oils. J. Amer. Oil Chem. Soc., 32:596-604, 1955.
FAICHNEY, G.J., DAVIES, L. H, SCOTT, T.W. & COOK, L.J. The incorporation of growing steers offered a dietary supplement of formaldehyde-treated casein-sunflower oil. Aust. J. Biol. Sci., 25:205-212, 1972.
FERGUSON, K.A., HEMSLEY, J.D. & REIS, P.J. Nutrition and growth. The effect of protecting dietary protein from microbial degradation in the rumen. Aust. J. Biol. Sci., 30:215-219, 1967.
FORD, AL, PARK, R.G. & McBRIDE, RL. Effect of a protected lipid supplement on flavor properties of sheep meats. J. Food Sci., 40(2):236-239, 1975.
FORD, AL, PARK, RG. & RATCLIFF, D. Effect of a protected lipid supplement on flavor properties of beef. J. Food Sci., 41(1):94-96, 1976.
FORREST, R.C., ABERLE, ED, HENDRICK, HB, JUDGE, MD. & MERCEL, R.A. Principles of meat science. San Francisco, W. H. Freeman and Company, 1975. 417 p.
FOX, J.D. WOLFRAN, S.A, KEMP, J.D. & LANGLOIS, B.E. Physical, chemical, sensory, and microbiological properties and shelf life of PSE and normal pork chops. J. Food Sci., 45(4):786-790, 1980.
CARRETI, W.N. YANG, Y.T., DUNKLEY, W.L. & SMITH, L.M. Increasing the polyunsaturated fat content of beef and lamb. J. Anim. Sci., 42(4):845- 853, 1976.
GARTON, G.A. Lipid metabolism in herbivorous animals. Nut. Abstracts Rev., 30(1):1-16, 1960.
GOKALP, H.Y., OCKERNAN, HW. & PLIMPTON, R.F. Effect of packaging methods on the sensory characteristics of frozen and stored cow beef. J. Food Sci., 44(1):146-150, 1979.
GOMES, F.P. Curso de estatística experimental. 5.2 ed. São Paulo, Nobel S.A., 1973. 455 p.
HERNANDEZ, A.M., DRYDEN, F.D., MARCHELLO, J.A. & SHELL, LA. Protein protected fat for ruminants. IV. Plasma lipid, insulin and depot fat composition of lambs. J. Anim. Sci., 46:1338-1344, 1978.
HODGES, R.E., SALEL, A.F., DUNKLEY, W.L., ZELIS, R., McDONAGH, P.F., CLIFORD, C., HOBBS, RK., SMITH, LM, FAN, A, MASON, D.T. & LIKKE, C. Plasma lipid changes in young adult couples consuming polyunsa turated meats and dairy products. The Amer. J. Clin. Nutr., 28(10):1126-1140, 1975.
HOOD, R.L. & THORTON, R.F. Site variation in adipose tissue of cattle given formaldehyde-treated sunflower seed. Aust. J. Agric. Res., 27(6):895-902, 1976.
HUTJENS, M.F. & SCHULTZ, L.H. Effect of feeding soybeans or formaldehyde-treated soybeans on lipid metabolism in ruminants. J. Dairy Sci., 54(12): 1876-1879, 1971.
JACOBSON, G.A. KIRKPATRICK, J.A. & GOFF, HE. A study of the applicability of a modified thiobarbituric acid test for flavor evaluation of fats and oils. J. Amer. Oil Chem. Soc., 41:124-128, 1964.
KESKINEL, A. Determination of oxidative changes in raw meats by the thiobarbituric acid method. Food Techn., 18(2):223-226, 1964.
KINSINGER, J.B. Chemical and biohazards alert. Michigan State University Chemical and Biohazards Committee Bulletin 1:1-2, 1977.
KRITCHEVSKI, D. Artherosclerosis and cholesterol — Symposium: Lipids and human health. J. Dairy Sci., 50(5):776-781, 1967.
KUMEROW, F.A. Influence of fatty acids on levels of serum cholesterolSymposium: Lipids and human health. J. Dairy Sci. 50(5):787-794, 1967.
LEA, C.H. Chemical changes in the fat of frozen and chilled meat. J. Soc. Chem. Ind., 50:207 T, 1931.
LEE, Y.B, HARGUS, G.L, KIRKPATRICK, J.A., BERNER, DL & FORSYTHE, R.H. Mechanism of lipid oxidation in mechanically deboned chicken meat. J. Food Sci., 45(5):964-967, 1975.
LIU, HP. & WATTS, BM. Catalysts of lipid peroxidation in meat. 3. Catalysts of oxidative rancidity in meats. J. Food. Sci., 35(5):596-598, 1970.
MARCUSE, R. & JOHANSSON, L. Studies on the TBA test for rancidity grading: II. Reactivity of different aldehyde classes. J. Amer. Oil. Chem. Sci., 50:387-391, 1973.
MARTINEZ, H.E.B. Influência da proteção dos ácidos graxos insaturados na qualidade e composição da carcaca de novilhos zebu. Viçosa, UF.V., Imprensa Universitária, 1980. 78 p. (Tese M.S.).
NORMAN, G.A. Composição química e valor nutritivo da carne. In: CURSO INTERNACIONAL SOBRE TECNOLOGIA DA CARNE. Campinas, Instituto de Tecnologia de Alimentos, 1978 (Paginação descontinua).
PEREIRA, A.S. Composition and stability of poultry fats. W. Lafayette, Indiana, U.S.A. Purdue University, 1975. 140 p. (Tese Ph.D.).
PHOLE, RL. & GIESSEN, B.V. Relationship of peroxide value and thiobarbituric acid value to development of undesirable flavor characteristics in fats. J. Amer. Oil. Chem. Soc. 41:649-650, 1964.
PORTER, J.P. & BRITTON, W.M. Fatty acid composition of chicks fed fullfat soybeans. Poultry Sci., 53(3):1137-1141, 1974.
REISER, R. Hydrogenation of polyunsaturated fatty acids by the ruminants. Federation Proceeding, 10:236-238, 1951.
RHEE, K.S. Minimization of further lipid peroxidation in the distillation 2-thiobarbituric acid test of fish and meat. J. Food. Sci., 43(6):1776-1778, 1978.
ROMANS, J.R. & ZIEGLER, P.T. The meat we eat. Danville, Illinois, The Interstate Printers and Publishers, 1974. 779 p.
SHERWIN, E.R. Methods for stability and antioxidant measurement. J. Amer. Oil Chem. Soc., 45:632A, 1968.
TARLADGIS, B.G. & WATTS, B.M. Malonaldehyde production during the controlled oxidation of pure, unsaturated fatty acid. J. Amer. Oil. Chem. Soc. 37:403-406, 1960.
TARLADGIS, B.G., WATTS, BM. & YOUNATHAN, M.T. A distillation method for the quantitative determination of malonaldehyde in rancid food. J. Amer. Oil Chem. Soc. 37(1):44-48, 1960.
TARLADGIS, B.G. PEARSON, AM. & DUGAN Jr, L.R. The chemistry of the 2-thiobarbituric acid test for the determination of oxidative rancidity in foods. I. Some important side reactions. J. Amer. Oil Chem. Soc., 39:34-39,1962.
TARLADGIS, B.G., PEARSON, A.M. & DUGAN Jr., L.R. Chemistry of the 2-thiobarbituric acid test for determination of oxidative rancidity in foods. II. Formation of the TBA-malonaldehyde complex without acid-heat treatment. J. Food Sci. Agric., 15:602-607, 1964
YU, T.C. & SINNHUBER, R.O. An improved 2-thiobarbituric acid (TBA) procedure for the measurement of autoxidation in fish oils. J. Amer. Oil Chem. Soc. 44:256-258, 1967.
Downloads
Publicado
Como Citar
Edição
Seção
Licença
Este trabalho está licenciado sob uma licença Creative Commons Attribution 4.0 International License.
