Massami Shimokomaki *

Autor invitado por SIIC

O trabalho contribui para avaliar o valor nutrititivo de um alimento intensamente utilizado em embutidos cárneos

VALOR BIOLÓGICO DAS PROTEÍNAS DA CARNE MECANICAMENTE SEPARADA DE FRANGOS EM EXPERIMENTOS COM RATOS

A carne mecanicamente separada desengordurada de frangos apresenta elevada concentração de proteína de um ótimo valor biológico

*Massami Shimokomaki
describe para SIIC los aspectos relevantes de su trabajo
BIOLOGICAL EVALUATION OF MECHANICALLY DEBONED CHICKEN MEAT PROTEIN QUALITY
Institución principal de la investigación
*Universidade Estadual de Londrina, Londrina, Brasil, Londrina, Brasil
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Referencias bibliográficas
A.O.A.C. (1996). Official Methods of Analysis. Arlington, VA: Kenneth Hilrich APA (2002) Associação Paulista de Avicultura Available in http://www.apa.com.br Accessed in November, 5th. Brasil (1981). Ministério da Agricultura. Divisão de Inspeção de carnes e derivados. Serviço de Inspeção de Produtos de Origem Animal – Regulamento da Inspeção Industrial e Sanitária dos Produtos de Origem Animal, Brasília: Ministério da Agricultura. Circular 28/DICAR. Brinkman GL & Macneil JH. (1976) protein quality of mechanically deboned poultry meat as measured by rat PER. Nutrition Report International, 14, 365-381. Essary EO (1979). Moisture, fat, protein and mineral content of mechanically deboned poultry meat. Journal of Food Science, 44, 1070-1073. FAO/WHO/UNU. (1985). Energy and Protein Requirements. Report of a Joint FAO/WHO/UNU Expert Consultation. World Health Organisation Technical Rpt. Series 724. World Health Organisation, Geneve. Garcia FA, Mizubuti IY, Kanashiro MY & Shimokomaki M. (2001) Intermediate moisture meat product: biological evaluation of charqui meat protein quality. Food Chemistry, 75, 405-409. Hackler LR. (1977) Methods of measuring protein quality: a review of bioassay procedure. Cereal Chemistry, 54, 984-995. Hoffman FL, Mansor AP, Coelho AR & Vinturim TM. (2002) Microbiologia de carcaças e carnes mecanicamente separadas (CMS) obtidas em abatedouro de aves da região de São José de Rio Preto, SP. Higiene Alimentar, 16, 45-50. Lee TG, Williams SK, Sloan D & Littell R. (1997) Development and evaluation of a chicken breakfast sausage manufactured with mechanically deboned chicken meat. Poultry Science 76:415-421. Mielnik MB, Aaby K, Rolfsen K, Ellekjær MR & Nilsson A. (2002) Quality of comminuted sausages formulated from mechanically deboned poultry meat Meat Science 61, 73-84 Satterle LD, Froning GW & Janky DM. (1971) Influence of skin content on composition of mechanically deboned poultry meat. Journal of Food Science, 36, 979-981. Sgarbieri VC. (1996) Proteinas em alimentos proteicos: propriedades e degradações. São Paulo: Editora Vilela. Spackman DH, Stein WH & Moore S. (1958) Automatic recording apparatus for use in the chromatography of aminoacids. Analytical Chemistry, 30, 1190-1206. Statistical Analysis Systems (1989). SAS user’s Guide. 5o. ed. Cary, NC, 956p. Tanaka MCY & Shimokomaki M. (1996) Collagen types in mechanically deboned chicken meat. Journal Food Biochemistry, 20, 215-225. Urbano G, López Jurado M, Hernández J et al. (1995) Nutritional assessment of raw, heated and germinated lentils. Journal Agriculture Food Chemistry, 43, 1871-1877. Walker AF. (1983) The estimation of protein quality. In: Developments in food protein. Edited by Hudson, B.E.F. Vol. 2, pp. 293-323. London, Applied Sciences Publishers Ltd. Yang TS & Froning GW. (1992). Changes in the myofibrillar protein and collagen content of mechanically deboned chicken meat due to washing and screening. Poultry Science, 71, 1221-1227.

Otros artículos de Massami Shimokomaki

Ruiz MR, Matsushita M, Visentainer JV, Hernandez JA, Ribeiro EL de A, Shimokomaki M, Reeves JJ & Souza NE. Proximate chemical composition and fatty acid profiles of Longissimus dorsi from pasture fed LHRH immunocastrated, castrated and intact Bos indicus bulls. South African J. Animal Sci., v. 35, n. 1, p. 13-18, 2005.Ribeiro EL de A, Hernandez JA, Zanella EL, Shimokomaki M, Ferreira SHP, Youssef E, Ribeiro HJS, Bogden R & Reeves JJ. Weight gain, carcass and meat characteristics of pasture fed LHRH immunocastrated, castrated and intact bulls. Meat Science, v.68, n.2., p. 291-296, 2004.Guarnieri PD, Soares AL, Olivo R, Schneider JP, Macedo RM, Ida EI & Shimokomaki M. Preslaughter handling with water shower spray inhibits PSE (Pale, Soft, Exudative) broiler breast meat in a commercial plant. Biochemical and Ultrastructural observations. Journal Food Biochemistry, v. 28 n.3, p.269-277, 2004.Soares AL, Ida EI, Miyamoto S, Blazquez FJH, Olivo R, Pinheiro JW & Shimokomaki M. Phospholipase A2 Activity in Poultry PSE, Pale, Soft, Exudative, J. Food Biochemistry, Trumbull, v. 27, n. 4, p. 309-319, 2003.Rocha Garcia CE, Youssef EY, Souza NE, Matsushita M, Figueiredo E & Shimokomaki M. Preservation of spent Leghorn hen meat by drying and salting processing. J. Applied Poultry Res., v.12, p. 335-340, 2003.Barretto ACS, Ida EI, Silva RSF, Torres EAF & Shimokomaki M. Empirical models for describing poultry meat lipid oxidation inhibition by natural antioxidants, J. Food Analysis Composition, v.16, n. 5, p.587-594, 2003.Teodoro WR, Witzel SS, Velosa APP, Shimokomaki M, Abrahamsohn PA & Zorn TMT. Increase of interstitial collagen in the mouse endometrium during decidualization. Connective Tissue Research, v. 44, n. 2, p. 1-8, 2003.Youssef E, Rocha Garcia CE & Shimokomaki M. Effect of salt on color and warmed-over flavor in charqui meat during processing. Braz. Arch. Biol. Technol.,v. 46 n. 4, p. 595-600, 2003.Lara JAF, Senigalia SWB, Oliveira TCR, Dutra IS, Pinto MF & Shimokomaki M. Evaluation of survival of Staphylococcus aureus and Clostridium botulinum in charqui meats. Meat Science, v. 65, n. 1, p. 609-613, 2003.Shimokomaki M, Youssef EY & Terra NN. Curing. Encyclopedia of food sciences and nutrition, St Louis, Elsevier, Caballero B, Trugo L, Finglas PM, Ed., 2nd edition, p. 1702-1707, ISBN 0-12-227055-X, 2003.

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Acerca del trabajo completo

VALOR BIOLÓGICO DAS PROTEÍNAS DA CARNE MECANICAMENTE SEPARADA DE FRANGOS EM EXPERIMENTOS COM RATOS

Título original en castellano
AVALIAÇÃO BIOLOGICA DA QUALIDADE PROTEICA DA CARNE MECÂNICAMENTE SEPARADA DE FRANGOS

Autor
Massami Shimokomaki¹
1 Farmacêutico, Universidade Estadual de Londrina, Professor Associado

Acceso a la fuente original
Food Chemistry
http://www.elsevier.com/locate/foodchem

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