Lipid oxidation and fatty acid profile related to broiler breast meat color abnormalities

The aim of this work was to study the influence of lipid oxidation on broiler breast meat (Pectoralis major m) color abnormalities. There were 27.0 % more lipid oxidation in PSE in relation to normal meat and 41.0 % more in relation to DFD-like meat (p<0.05). The fatty acid profile was also significantly different since the arachidonic acid (AA) fraction increased 38.6 and 70.5 % in PSE meat comparing to normal and DFD-like meats, respectively. The ratio PUFA/SFA changed in these three types of meat: 0.736, 0.713 and 0.694 for PSE, normal and DFD-like meat respectively, reflecting the highest production of polyunsaturated fatty acids in the PSE meat samples. Results indicated that phospholipase A2 enzyme activities played a relevant role towards the development of PSE-meat syndrome in a cascade of biochemical reactions promoting the formation of free radicals from AA, which ultimately damaged the muscle membrane systems.A influência da oxidação lipídica no surgimento das anormalidades das cores do filé do peito de frango (Pectoralis major) foi avaliado. A oxidação lipídica foi 27 % maior em carnes PSE em relação ao normal e 41,0% em relação ao análogo DFD (p< 0.05). O perfil dos ácidos graxos foi também significantemente diferente desde que a fração do ácido araquidônico (AA) aumentou 38,6% e 70,5% em carnes PSE em comparação às carnes normais e análogas ao DFD, respectivamente. A razão PUFA/SFA se alterou nos três tipos de carne, 0,736, 0,713 e 0,694 para carnes PSE, normal e análogo ao DFD, respectivamente, refletindo a maior produção dos ácidos graxos polinsaturados em amostras PSE. Esses resultados corroboram os nossos anteriores, indicando que a atividade da enzima fosfolipase A2 tem um papel relevante no desenvolvimento da síndrome do PSE em uma cascata de reações bioquímicas promovendo a formação dos compostos radicais livres do AA que finalmente compromete os sistemas das membranas celulares do músculo.CNPqFundação AraucáriaCoordenacao de Aperfeicoamento de Pessoal de Nivel Superior (CAPES

How does the replacement of rice flour with flours of higher nutritional quality impact the texture and sensory profile and acceptance of gluten-free chocolate cakes?

Gluten-free bakery products usually use rice flour as substitute for wheat flour. This paper aims to evaluate whether and how the substitution of rice flour for sorghum and teff flour changes the overall acceptance, texture and sensory profile of gluten-free chocolate cakes. An experimental design composed of three factors (rice, sorghum and teff flours) was developed, and formulations were analysed by acceptance test and fibre content. Four formulations were submitted to sensory descriptive analysis. The formulations did not show significant differences in the overall acceptance although the sensory profile has changed. The texture was affected by the type of flour, being the optimised formulation the softer among the samples. From these data, it can be concluded that it is possible to replace rice flour with sorghum and teff flour in chocolate cake formulations, since the change in the sensory profile did not affect the acceptance of the products.info:eu-repo/semantics/publishedVersio

Tastes, preferences, consumption and bread purchasing habits in the Bragança region, Portugal

This study aimed to know the tastes, preferences and consumption and buying habits of bread in the Bragança region. A quantitative and cross-sectional study was developed based on a questionnaire applied online to 215 consumers who buy food products in the Municipality of Bragança. Most consumers were Portuguese (67%), female (61.9%), lived in urban areas (85.6%) and like bread (99.1%). Wheat bread (72.1%) and whole grain bread (64.7%) are the most consumed, despite not being bread from the Bragança region (47.9%). The three types of bread in the Bragança region that are best known and also the most consumed were Nogueira, Rebordainhos and Argozelo bread. Most consumers eat bread at least once a day (62.3%), 1 to 2 slices/small breads a day (76.7%), usually at breakfast (67.9%). The preferred type of accompaniment are vegetable fats (66.5%) and dairy (65.6%). The most valued attributes were the freshness (92.2%), the fresh bread smell (87.6%), the fluffy texture (80.8%), the crispy crust (76.1%), the price (56.2%) and the long lasting (55.2%). Most consumers buy bread at the supermarket (55.2%). The quality of the bread (96.9%) and the hygiene and cleaning of the space (93.7%) are the factors most valued by the consumers at the time of the purchase. Taking into account the nationality, differences were identified in the type of bread consumed, the time of consumption and the chosen accompaniment. In fact, foreigners prefer to consume whole grain bread and special bread with cheese or cottage cheese at any time of the day. Portuguese consumers prefer rye or brown bread with jam or honey.The authors are grateful to the Foundation for Science and Technology (FCT, Portugal) for financial support by national funds FCT/MCTES to CIMO UIDB/00690/2020.info:eu-repo/semantics/publishedVersio