Papers by Mayka Reghiany Pedrão
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Cuadernos de Educación y Desarrollo
A produção de alimentos à base de soja no Brasil é um segmento que apresenta um forte crescimento... more A produção de alimentos à base de soja no Brasil é um segmento que apresenta um forte crescimento. O objetivo do trabalho foi desenvolver drageado de soja com cobertura crocante e salgada e avaliar suas características. Para a elaboração dos drageados, os grãos de soja foram branqueados por 5 min a 98°C e torrados em forno industrial por 10 min a 175°C, seguidos de imersão no xarope de drageamento e pó de secagem. Foram desenvolvidas três formulações com diferentes quantidades de farinha de aveia integral sem glúten (5%, 15% e 25%) no pó de secagem. Os drageados foram avaliados quanto às características químicas, instrumentais e de aceitação sensorial, bem como as condições higiênico-sanitárias dos produtos. Os drageados de soja com cobertura crocante e salgada apresentaram vantagens nutricional devido ao maior teor de proteínas e fibras alimentares e menor teor de lipídios, sódio e valor energético do que o drageado de amendoim comercial. A dureza instrumental indicou que os dragea...
International Journal of Food Science & Technology
SummarySophorolipids present antimicrobial and antioxidant activities allowing their application ... more SummarySophorolipids present antimicrobial and antioxidant activities allowing their application in meat products such as sausages. In this study, formulations of chicken sausages were developed with 0.008%–0.06% sophorolipid supplementation. Microbiological analyses showed that sophorolipids induced a significant reduction in Clostridium perfringens contamination and decreased lipid oxidation rates compared with control samples (sausages with curing salts). The formulation with 0.06% sophorolipids showed a significant difference in strength, hardness, adhesiveness, gumminess and chewiness compared with the control formulation. The sausages with sophorolipids presented a less porous mass with fewer cracks, improving the structure of the sausages. Thus, the use of sophorolipids improved the microbiological, antioxidant and physicochemical properties of chicken sausages, being an innovative alternative to replace usual preservatives.
Research, Society and Development
This work aimed to characterize the physicochemical parameters and technological properties of br... more This work aimed to characterize the physicochemical parameters and technological properties of breasts from poultry with WS and compare them with normal breasts to evaluate breast quality. Poultry breast fillets (10 normal and 10 carcasses with WS) were White Striping (WS) is a major problem that compromise the quality of the meat. Occurrence of WS on the surface of chicken breasts impairs the visual appearance and consequently decreases consumer acceptance causing damage to the industrial sector. obtained from a slaughterhouse. Then they were weighed, packaged and stored in the freezer at -20°C until analysis of: pH, moisture, protein, lipids, lipid oxidation, warmed-over flavor (WOF), water holding capacity (WHC), cooking loss (CL), exudate protein content (EP) and myofibrillar fragmentation index (MFI) of proteins. The physicochemical characteristics and technological parameters of poultry breasts with WS compromised the quality of the product when compared to the normal breast s...
Advances in Poultry Nutrition Research
Considerable advances in the poultry industry have been observed in the last sixty years. Consequ... more Considerable advances in the poultry industry have been observed in the last sixty years. Consequently, new technological and biological processes have accompanied the development of animals and inputs. With these new possibilities and growth in the sector, there was also the emergence of new paradigms, one of which being the different types of myopathies. In the poultry industry, the breast is one of the noble parts and, therefore, a lot has been studied about the occurrences, alterations and/or different myopathies that alter its quality characteristics. Here we will highlight White striping (WS) and Wooden breast (WB), both investigated more recently due to changes in quality characteristics and considerable losses. The objectives of this review will be to discuss the biochemical parameters of these meats affected by myopathies WS and WB and their consequences on the development of skin, bone and intestinal microbiota lesions; correlate with the impacts of these occurrences to ec...
Research, Society and Development
Dentre os diversos produtos da industrialização do grão de soja, a lecitina, configura-se como um... more Dentre os diversos produtos da industrialização do grão de soja, a lecitina, configura-se como um dos componentes industriais comumente adicionados aos alimentos. Este artigo tem como premissa avaliar, teoricamente, o que a indústria produtora de lecitina deve garantir em relação aos seus parâmetros físico-químicos e microbiológicos, garantindo aos seus clientes, que o produto final tenha padrão de qualidade adequado. Como segundo tema, objetiva-se analisar o efeito da adição de diferentes concentrações de peróxido de hidrogênio (PH) (1 a 10%) analisando seu impacto nos padrões de qualidade físico-químico da lecitina de soja. As análises realizadas foram para determinação de viscosidade, acidez, peróxidos, insolúvel em acetona, umidade e cor. Com o resultado da adição de PH foi observado que quanto a insolubilidade, há diferença para acetona e hexano, sendo que a insolubilidade em acetona não sofreu influência do acréscimo de PH, enquanto para hexano, entre 1 e 2% não houve elevaçã...
Tópicos em Ciências e Tecnologia de Alimentos: Resultados de Pesquisas Acadêmicas – Volume 5, 2020
Fatty acid profile of humpback muscle (Rhomboideus m.) from zebu breed (Nellore cattle)
Archivos Latinoamericanos de Producción Animal, 2014
Journal of Food Science and Technology, 2020
Honey from different botanical sources presents a great variability in chemical composition, phys... more Honey from different botanical sources presents a great variability in chemical composition, physical properties, and sensorial attributes. The association between honey qualities and its geographical origin allows the recognition of honey, and beekeepers are economically benefited. The objective of this study was to evaluate the physicochemical characteristics of honey produced in Ortigueira, Brazil and to compare it with the honey produced in the neighboring localities for the request of geographical indication certification. In the 112 honey samples collected between 2010 and 2013 from Ortigueira and the neighboring localities, moisture acidity, pH, hydroxymethyl furfural (HMF), diastase activity (DA), sugars, proline (Pro), electrical conductivity (EC), color absorbance at 635 nm (C635), and Cielab color parameters were evaluated. HMF, reducing sugars (RS), total sugars (TS), proline, and color parameters (L*, a* and b*) were significantly different in Ortigueira 2010 honey seasons. Principal component analysis separated assapeixe (Vernonia sp) and capixingui (Croton floribundus) honeys from wild honeys (polyfloral). In addition, HMF, RS, L*, and lactonic acidity values promoted the separation between assapeixe and capixingui honeys. Ortigueira honey differs significantly from honeys from neighboring locality in pH, proline, HMF, DA, EC, RS, sucrose, TS, free and total acidity, and color parameters (C635, L*, a*, b*). The multivariate analysis applied to variables was efficient to discriminate honeys from different botanical sources and different locals, and is recommended for studies on the geographical indication of honey.
Revista Brasileira de Tecnologia Agroindustrial, 2019
As demandas por produtos diferenciados e com apelo saudável vêm ganhando cada vez mais espaço ent... more As demandas por produtos diferenciados e com apelo saudável vêm ganhando cada vez mais espaço entre os consumidores. A associação de soja à produtos cárneos também vêm ganhando destaque nas gôndolas de mercados, o que indica grande procura por parte dos consumidores, Sendo assim, o principal objetivo desta proposta é formular hambúrgueres adicionados de okara e verificar as implicações tecnológicas no desenvolvimento de diferentes porcentagens deste derivado de soja. Os resultados obtidos indicaram que a proposta é viável, uma vez que a adição de okara não afeta as propriedades tecnológicas características ao que o consumidor espera para hambúrguer. Uma das principais características do hambúrguer é o encolhimento após tratamento térmico; neste trabalho foi observado que a adição de okara diminuiu a taxa de encolhimento quando comparado à formulação padrão. Todavia há necessidade da realização de testes sensorias, uma vez que a presente proposta focou aspectos de desenvolvimento t...
Revista Brasileira de Tecnologia Agroindustrial, 2019
O mel da abelha Jataí é um produto que tem apresentado uma demanda crescente de mercado, mas que ... more O mel da abelha Jataí é um produto que tem apresentado uma demanda crescente de mercado, mas que em relação ao seu consumo e para fins medicinais ainda possui poucas informações. Este trabalho tem por objetivo avaliar as características físico químicas (acidez, açúcares redutores, cinzas, pH, sacarose, sólidos insolúveis e umidade) e teste de adulterantes (Fiehe, Lugol e Lund) do mel da abelha Jataí (Tetragonisca angustula) conforme Instrução Normativa 11, de 20 de outubro de 2000. As coletas foram realizadas na propriedade rural Riveda, localizada no distrito de Felisberto da cidade de Curiúva-PR. As amostras foram obtidas de quatro caixas de mel e as análises realizadas em sextuplicata. Os dados foram tratados pelo programa estatístico BIOESTAT 5.0, a modelagem utilizada foi à estatística descritiva para levantamento da medida central média e valores máximos e mínimos observados. Os resultados obtidos nesta pesquisa confirmam que a legislação atual não engloba as características f...
International journal of biometeorology, Jan 23, 2018
This study evaluated the formed microclimate commercial truck transport practices effects on the ... more This study evaluated the formed microclimate commercial truck transport practices effects on the turkeys' welfare by measuring Dead on Arrival (DOA) index and pale, soft, and exudative (PSE-like) meat occurrence. The experimental design was entirely randomized in a 6 × 2 factorial arrangements (two truck container compartments × six water shower groups) with birds positioned at superior front (SF), inferior front (IF), superior middle (SM), inferior middle (IM), superior rear (SR), and inferior rear (IR) and two bath treatments: with water shower (WiS) and without water shower (WoS) with eight replications for each treatment. The animals were transported for 95 min' journey from the farm to the slaughterhouse under hot-humidity conditions. The results shown herein indicated the formation of a thermal core at the inferior middle and rear truck container regions, because the heat produced by the birds and the influence of developed microclimate consisting of temperature, relat...
Journal of animal science and technology, 2018
Due to a technical issue this article [1] was accidentally published in volume 59, the correct vo... more Due to a technical issue this article [1] was accidentally published in volume 59, the correct volume for this article is volume 60.
Journal of animal science and technology, 2017
The poultry industry suffers losses from problems as pale, soft and exudative (PSE), and dark, fi... more The poultry industry suffers losses from problems as pale, soft and exudative (PSE), and dark, firm and dry (DFD) meat can develop in meat as a result of short- and long-term stress, respectively. These abnormalities are impacted by pre-slaughter animal welfare. This work evaluated the effects of open vehicle container microclimate, throughout the 38 ± 10 km journey from the farm to the slaughterhouse, on commercially turkey transported during the Brazilian winter season. The journey was initiated immediately after water bath in truck fitted with portable Kestrel anemometers to measure air ventilation, relative humidity, temperature and ventilation. The inferior compartments of the middle and rear truck regions showed highest temperature and relative humidity, and lower air ventilation. In addition, the superior compartments of the front truck regions presented lower temperature and wind chill, and highest air ventilation. The breast meat samples from animals located at the inferior...
International Journal of Poultry Science, 2015
LWT - Food Science and Technology, 2014
The objective of this study was to report the incidence of pale, soft, and exudative (PSE) turkey... more The objective of this study was to report the incidence of pale, soft, and exudative (PSE) turkey breast meat at a commercial plant in southern Brazil and the consequences on the quality of meat processing. This study was subdivided into 2 experiments: I) incidence of PSE meat and II) effects on meat processing. Experiment I: A total of 2610 breast filets were collected, and pH and color were tested. A value of 53.0 was determined using a Minolta lightness test (L*) as the cutoff value for PSE meat characterization. The incidence of PSE meat was 41.7%. Experiment II: A total of 16 filets in natura, 8 PSE and 8 normal samples, were analyzed for pH, color, and water holding capacity (WHC); they were processed into smoked products and yield, color, pH, texture, and moisture were evaluated. Functional properties were compared between PSE and normal meat samples; a 5.5% lower WHC was identified as the consequence of color abnormality. Finally, these PSE meat samples were processed into smoked meat, and the product was 31.3% harder than processed normal meat. The results showed approximately 5% e10% weight loss in PSE meat, with a risk of serious some economic losses for the poultry industry.
Brazilian Archives of Biology and Technology, 2015
The aim of this work was to evaluate pH values fall rate in chicken breast meat under commercial ... more The aim of this work was to evaluate pH values fall rate in chicken breast meat under commercial refrigeration processing conditions and the development of PSE (pale, soft, exudative) meat. Broiler breast samples from the Cobb breed, both genders, at 47 days of age (n = 100) were taken from refrigerated carcasses (RS) immersed in water and ice in a tank chilled at 0°C (±2). pH and temperature (T) values were recorded at several periods throughout refrigeration in comparison to samples left at room T as control (CS). The ultimate pH (pHu) value of 5.86 for RS carcasses were only reached at 11°C after 8.35 h post mortem (PM) while, for CS samples, pHu value was 5.94 at 22°C after 4.08 h PM. Thus, under commercial refrigeration conditions, the glycolysis rate was retarded by over 4.0 h PM and the breast meat color was affected. At 24.02 h PM, PSE meat incidence was 30% while for CS, meat remained dark and PSE meat was not detected. Results show retardation in the glycolysis rate and PSE meat development was promoted by the refrigeration treatment when compared with samples stored at processing room temperature.
The aim of this work was to evaluate pH values fall rate in chicken breast meat under commercial ... more The aim of this work was to evaluate pH values fall rate in chicken breast meat under commercial refrigeration processing conditions and the development of PSE (pale, soft, exudative) meat. Broiler breast samples from the Cobb breed, both genders, at 47 days of age (n = 100) were taken from refrigerated carcasses (RS) immersed in water and ice in a tank chilled at 0°C (±2). pH and temperature (T) values were recorded at several periods throughout refrigeration in comparison to samples left at room T as control (CS). The ultimate pH (pHu) value of 5.86 for RS carcasses were only reached at 11°C after 8.35 h post mortem (PM) while, for CS samples, pHu value was 5.94 at 22°C after 4.08 h PM. Thus, under commercial refrigeration conditions, the glycolysis rate was retarded by over 4.0 h PM and the breast meat color was affected. At 24.02 h PM, PSE meat incidence was 30% while for CS, meat remained dark and PSE meat was not detected. Results show retardation in the glycolysis rate and PS...
Acta Scientiarum Polonorum Technologia Alimentaria
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Papers by Mayka Reghiany Pedrão