Use este identificador para citar ou linkar para este item: https://locus.ufv.br//handle/123456789/19415
Tipo: Artigo
Título: Composition and color stability of carbon monoxide treated dried porcine blood
Autor(es): Fontes, P.R.
Gomide, L.A.M.
Fontes, E.A.F.
Ramos, E.M.
Ramos, A.L.S.
Abstract: Color stability of swine blood was studied over 12 weeks of storage in plastic bags, after pH (7.40, 6.70, or 6.00) adjustment, saturation with carbon monoxide (CO) and spray-drying. CO-treated dried blood presented a redder color and higher reflectance between 610 and 700 nm, compared to a brownish-red color and lower reflectance of untreated samples. As indicated by reflectance spectra, blood pH adjustment did not influence (P > 0.05) the initial color of dried blood but influenced (P < 0.05) its color stability (browning index). During storage, CO-treated blood showed a reduction in reflectance percentages as well as in CIE L∗ and a∗ values, which was more pronounced in polyethylene (OTR = 4130 cm3/m2/day/atm) packaged samples. After 12 weeks of storage, CO-treated samples packaged in high OTR bags presented color indexes similar to those of the untreated dried samples. CO-treated samples packaged in nylon-polyethylene (OTR = 30–60 cm3/m2/day/atm) bags showed a smaller rate of discoloration and color difference (ΔE∗) between the CO-treated and untreated samples. Even with some darkening, packaging CO-treated dry blood in low OTR bags still gives an acceptable reddish color after 12 weeks of storage while untreated dry blood has a brownish color just after drying.
Palavras-chave: Dried swine blood
Color
Packaging
Carbon monoxide
Editor: Meat Science
Tipo de Acesso: Elsevier Ltd.
URI: https://doi.org/10.1016/j.meatsci.2010.02.018
http://www.locus.ufv.br/handle/123456789/19415
Data do documento: 16-Fev-2010
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