Características físico-químicas e sensoriais da carne de cordeiros terminados com dietas contendo cana-de-açúcar ou silagem de milho e dois níveis de concentrado

Com o objetivo de avaliar as características físico-químicas e sensoriais da carne de cordeiros terminados em confinamento com dietas contendo cana-de-açúcar ou silagem de milho em duas relações volumoso:concentrado, 60:40 ou 40:60, utilizaram-se 32 cordeiros Ile de France, não-castrados, com 15 kg de peso corporal. Os animais foram confinados em baias individuais e abatidos aos 32 kg. As dietas e os músculos estudados não influenciaram o pH aos 45 minutos (6,56) e 24 horas (5,62) após o abate nem a capacidade de retenção de água (58,38%) e a perda de peso por cocção (34,04%). A cor da carne e da gordura subcutânea não diferiu entre as dietas, entretanto a cor da carne variou entre os músculos longissimus lumborum e triceps brachii. A força de cisalhamento (1,85 kgf/cm²) não foi afetada pelas dietas, porém diferiu entre os músculos, com valores de 1,41 e 2,28 kgf/cm² para o longissimus lumborum e triceps brachii, respectivamente. Nas análises sensoriais do lombo e da paleta, foram obtidas para os cordeiros alimentados com cana-de-açúcar e maior quantidade de concentrado as maiores notas para sabor (8,07 e 8,26), textura (8,53 e 8,53), preferência (8,20 e 8,46) e aceitação (8,33 e 8,26), respectivamente. A cana-de-açúcar na alimentação de cordeiros em confinamento manteve a qualidade físicoquímica da carne, podendo ser utilizada nesta fase de produção e, quando associada a maior quantidade de concentrado na dieta, melhora a qualidade sensorial da carne de cordeiros.With the objective of evaluating physic-chemical and sensorial characteristics of meat from lambs finished in feedlot with diets containing sugar cane or corn silage at two roughage:concentrate ratios, 60:40 or 40:60, 32 non-castrated Ile de France lambs, with 15 kg body weight were used. Animals were confined in individual stalls and were slaughtered at 32 kg body weight. Studied diets and muscles did not affect pH at 45 minutes (6.56) and 24 hours (5.62) after slaughter, water holding capacity (58.38%) or cooking losses (34.04%). Meat color and subcutaneous fat color did not differ between diets, but meat color varied for the muscles longissimus lumborum and triceps brachii. Shear force (1.85 kgf/cm²) was not affected by diets, but it was different between muscles, with values 1.41 and 2.28 kgf/cm² for the longissimus lumborum and triceps brachii, respectively. At sensorial analysis of ovine loin and shoulder, the lambs fed sugar cane and higher quantity of concentrate had higher scores for flavor (8.07 and 8.26), texture (8.53 and 8.53), preference (8.20 and 8.46) and acceptance (8.33 and 8.26), respectively. In the diet for feedlot lambs, sugar cane maintained the physic-chemical quality of the meat, so it can be used in this production phase. When associated to higher quantity of concentrate in the diet, sugar cane improves the sensorial quality of lamb meat

High-performance Liquid Chromatographic Determination Of The Geometrical Isomers Of β-carotene In Several Foodstuffs

To better evaluate the provitamin A content of foodstuffs, an HPLC separation of the geometric isomers of β-carotene was developed. Of the several different stationary phases studied, the best separations of all-trans-9-cis- and 13-cis-β-carotene were obtained with calcium hydroxide columns using isocratic elution with n-hexane, isooctane or mixtures of these solvents. When xanthophyll pigments are also present, a gradient elution with acetone in isooctane is required. These techniques were used to determine the provitamin A content of squash, peaches, dendêoil (palm tree oil) and orange juice. © 1995 Elsevier Science B.V. All rights reserved.6971-2289294Will, III, Ruddat, (1984) LC Mag., 2, p. 610Rodriguez-Amaya, (1989) J. Micronutr. Anal., 5, p. 191Bauerfeind, Carotenoid vitamin A precursors and analogs in foods and feeds (1972) Journal of Agricultural and Food Chemistry, 20, p. 456Sweeney, Marsh, (1973) J. Nutr., 103, p. 20Deuel, Jr., Johnston, Meserve, Polgas, Zechmeister, (1945) Arch. Biochem., 7, p. 247Johnson, Baumann, (1947) Arch. Biochem., 14, p. 361Carvalho, Collins, Rodriguez-Amaya, (1992) Chromatographia, 33, p. 133Brauman, Grimme, (1981) Biochim. Biophys. Acta, 637, p. 8Reeder, Park, (1975) J. Assoc. Off. Anal. Chem., 58, p. 595Stewart, (1977) J. Assoc. Off. Anal. Chem., 60, p. 132Stewart, (1977) J. Aric. Food Chem., 25, p. 1132Tsukida, Saiki, Takii, Koyama, (1982) J. Chromatogr., 245, p. 359Chandler, Schwartz, HPLC Separation of Cis-Trans Carotene Isomers in Fresh and Processed Fruits and Vegetables (1987) Journal of Food Science, 52, p. 669Bushway, (1985) J. Liq. Chromatogr., 8, p. 1527Gillan, Johns, (1983) J. Chromatogr. Sci., 21, p. 34Quackenbush, Smallidge, (1986) J. Assoc. Off. Anal. Chem., 69, p. 767Rodriguez, Raymundo, Lee, Simpson, Chichester, (1976) Ann. Bot. (London), 40, p. 615Mercadante, Rodriguez-Amaya, (1989) Chromatographia, 28, p. 249Trujillo-Quijano, Rodriguez-Amaya, Esteves, Plonis, (1990) Fat. Sci. Technol., 92, p. 222Quackenbush, (1987) J. Liq. Chromatogr., 10, p. 643Khachik, Beecher, Lusby, (1989) J. Agric. Food. Chem., 37, p. 146

Hplc Determination Of Carminic Acid In Foodstuffs And Beverages Using Diode Array And Fluorescence Detection

Carmine extracted from cochineal insects is one of the most used natural colorings for beverages and other foods. Its active ingredient is carminic acid (7-β-D-glucopyranosyl-9,10-dihydro-3,5,6,8-tetrahydroxy-1-methyl-9,10- dioxo-2-anthracenecarboxylic acid). This work describes a rapid HPLC determination of carminic acid and compares diode array and fluorescence detection for quantification. Samples with higher protein levels, such as milk and yogurt, are first treated with 1 mL of 8 M NH4OH (5 min), the pH is reduced to 2 with 6 M HCl before centrifugation, the supernatant is then filtered and injected into the chromatograph. Low protein samples are simply filtered before injection. The separations were performed with a LiChroCART RP18 column using a mixture of acetonitrile and formic acid as mobile phase. The optimized conditions permit baseline quantification of the carminic acid even in the presence of other coloring agents. The sampling and analytical procedures are considerably faster than those of the literature and present excellent recuperation, selectivity, accuracy and precision. The method was applied to analysis of several yogurts and beverages.456366McNeal, J.E., (1976) J. Assoc. Off. Anal. Chem., 59, p. 570Marshall, P.N., Horobin, R.W., (1974) Stain Technol., 49, p. 19Andrey, D., (1979) Mitteil. Geb. Lebensmit. Hyg., 70, p. 237Hirata, K., Ogiwara, T., Amakawa, E., Ohonishi, K., J. Food Hyg. Soc. Jpn., 24, p. 1983Maslowska, J., (1985) Chromatographia, 20, p. 99Yamada, S., Noda, N., Mikami, E., Hayakawa, J., (1993) J. Agric. Food. Chem., 41, p. 1071Kenmochi, K., Katayama, O., (1977) Rep. Nat. Food Res. Inst. Jpn., 32, p. 128Yamamoto, K., Morishita, S., Moriyama, S., (1973) J. Food Hyg. Soc. Jpn., 14, p. 229Maslowska, J., Gronowska, E., (1984) Dtsch. Lebensmit. Rundsc., 80, p. 207Wellnitz, M., Bentler, W., (1986) Fleischwirtschaft, 66, p. 1001Jalon, M., Pena, M.J., Rivas, J.C., (1989) J. Assoc. Off. Anal. Chem., 72, p. 231Puttemans, M.L., De Voogt, M., Dryon, L., Massart, D., (1985) J. Assoc. Off. Anal. Chem., 68, p. 143Stapelfeldt, H., Jun, H., Skibsted, L.H., Food Chem., 48, p. 1993Honvitz, W., (1982) Anal. Chem., 54, p. 6

Comparison Of Provitamin A Determination By Normal-phase Gravity-flow Column Chromatography And Reversed-phase High Performance Liquid Chromatography

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)The provitamin A content of some food samples was determined by methods involved MgO: Hyflosupercel gravity-flow column chromatography (GFCC) and reversed phase high performance liquid chromatography (HPLC), the quantitation being done by external standardization (HPLC-ES) or internal standardization (HPLC-IS) with Sudan. The results obtained with α- and β-carotene in carrots, β-carotene and β-cryptoxanthin in papaya and β-carotene in tomato and kale agreed well, showing that any of the these techniques can be used, provided the analysis is done under optimum conditions. Good separation of the different provitamins using GFCC depends on the analyst's kill and visual acuity. HPLC-ES required a constant supply of provitamin standards, thus the varying purity of commercially available standards and the high instabiity of these compounds could pose grave problems. Due to the stability of Sudan, HPLC-IS appeared to be the method of choice although passage of the extract through a MgO: Hyflosupercel minicolumn was required prior to injection to separate chlorophylls, dihydroxy- and polyoxycarotenoids which would otherwise elute with Sudan. Nonconformity of the Sudan structure to those of the provitamins did not effect the quantitative results. The chromatographic separation, identity and quantification of the provitamins could be more easily established by using HPLC-IS, complemented with GFCC.333-4133137CAPES,Conselho Nacional de Desenvolvimento Cientifico e Tecnologico (CNPq),Fundacao Carlos Chagas Filho de Amparo a Pesquisa do Estado do Rio de Janeiro (FAPERJ)Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq

Occurrence Of Aflatoxin M1 In Milk And Dairy Products Commercialized In Campinas, Brazil

One hundred and fifty-two samples of pasteurized milk, powdered milk, cheese and yoghurt, marketed in Campinas, Brazil in 1989-1990, were analysed for aflatoxin M1 by the AOAC TLC method (visual quantitation) 980.21. Fifty-two pasteurized milk samples were also analysed in 1992 by the AOAC HPLC method 986.16. Aflatoxin M1 was not detected in the 1989-1990 samples. Four milk samples of the 1992 batch were contaminated at 73-370 ng/l. Except for the sample with 370 ng/l, which would have been also found positive by the TLC method, the detection of aflatoxin M1 in 1992 reflects the higher sensitivity of the HPLC method, not a greater occurrence of the toxin. Contamination of milk and milk products with aflatoxin M1 does not appear to be a serious public health problem in the city of Campinas at the moment.132169172Brown, C.A., Aflatoxin M in milk (1982) Food Technology in Australia, 34, pp. 228-231Gilbert, J., Shepherd, M.J., Wallwork, M.A., Knowles, M.E., A survey of the occurrence of aflatoxin M1 in UK-produced milk for the period 1981-1983 (1984) Food Additives and Contaminants, 1, pp. 23-28Piva, G., Pietri, A., Galazzi, L., Curto, O., Aflatoxin M1 occurrence in dairy products marketed in Italy (1987) Food Additives and Contaminants, 5, pp. 133-139Sabino, M., Purchio, A., Zorzetto, M.A.P., Variations in the levels of aflatoxin in cow's milk consumed in the city of Sao Paulo, Brazil (1989) Food Additives and Contaminants, 6, pp. 321-326Scott, P.M., Natural poisons (1990) Official Methods of Analysis of the Association of Official Analytical Chemists, 15th Edition, 2, pp. 1184-1213. , edited by K. Helrich (Arlington, Virginia: Association of Official Analytical Chemists)Scussel, V.M., Rodriguez-Amaya, D.B., Teores de aflatoxinas em amendoim e seus produtos comercializados em Campinas em 1980-82 (1985) Boletim Da Sociedade Brasileira de Ciência e Tecnologia de Alimentos, 19, pp. 109-119Scussel, V.M., Rodriguez-Amaya, D.B., Silva, W.J., Incidência de aflatoxinas em milho (Zea mays L.) e em seus produtos derivados, comercializados na região de Campinas, Estado de São Paulo, Brasil (1986) Ciência e Tecnologia de Alimentos, 6, pp. 75-85Soares, L.M.V., Rodriguez-Amaya, D.B., A suvey of aflatoxins, ochratoxin A, zearalenone, and sterigmatocystin in some Brazilian foods, by using multi-toxin thin layer chromatographic method (1989) Journal of the Association of Official Analytical Chemists, 72, pp. 22-26Stubblefield, R.D., The rapid determination of aflatoxin M1 in dairy products (1979) Journal of the American Oil Chemist's Society, 56, pp. 800-802Van Egmond, H.P., Current situation on regulations for mycotoxins. Overview of tolerance and status of standard methods of sampling and analysis (1989) Food Additives and Contaminants, 6, pp. 139-18

Efeito do extrato de urucum na pigmentação da gema dos ovos Effect of anatto extract oil on the egg yolk colour

O trabalho foi realizado para avaliar níveis de adição do extrato de urucum (EU) a uma ração em que o sorgo foi utilizado como principal fonte de energia. Um total de 280 poedeiras no segundo ciclo de produção, 140 Lohmann Selected Leghorn (LSL) e 140 Isa Brown (IB), foi alojado em densidade de duas aves/gaiola e alimentado ad libitum com sete rações. Os tratamentos consistiram de uma ração controle positiva com milho, como principal fonte de energia, e uma ração basal contendo sorgo, como principal fonte de energia, suplementada com seis níveis de EU em 0,0; 0,10; 0,15; 0,30; 0,45; e 0,60%. O delineamento foi inteiramente ao acaso em esquema fatorial 7 x 2 (tratamento e linhagem), com cinco repetições de quatro aves. A adição de EU à ração à base de sorgo melhorou a pigmentação da gema dos ovos linearmente. A linhagem IB apresentou melhor pigmentação da gema dos ovos que a linhagem LSL. Os resultados permitiram concluir que a adição de 0,1% de EU à ração com sorgo promoveu similar pigmentação da gema do ovo que a ração à base de milho.<br>The experiment was carried out to evaluate the increasing levels of anatto extract (AE) oil in sorghum-based diets as the main energy source. A total of 280 laying hens in the second production cycle, 140 Lohmann Selected Leghorn (LSL) and 140 Isa Brown (IB), was allotted to a density two birds/pen and full fed seven diets. The treatments consisted of a positive control corn based diet, as principal energy source, and a basal sorghum diet, as principal energy source, supplemented with 0.0, 0.10, 0.15, 0.30, 0.45, and 0.60% of AE. A completely randomized design in a 7 x 2 factorial arrangement (treatment and line), with five replicates of four birds, was used. The egg yolk colour was linearly improved by addition of AE to the sorghum-based diets. The brown-egg layers presented better egg yolk colour than the white-egg layers. The addition of 0.1% AE to the sorghum-based diets produced similar egg yolk colour as the corn based diets