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Dr. Maria Lucia Guerra Monteiro
Institute of Chemistry, Federal University of Rio de Janeiro, Rio de Janeiro 21941-598, Brazil

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0 Food Quality
0 Food Safety
0 Nonthermal technologies
0 Processing and preservation of meat and meat products
0 Development of new added-value products from food processing byproducts

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Nonthermal technologies

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Article
Published: 22 August 2021 in Food Analytical Methods
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Texture profile analysis (TPA) is widely used to evaluate instrumental texture of fish fillets. However, different TPA setting conditions are the main limiting factor for its use as an official method of quality monitoring. Therefore, this study aimed to describe how texturometer settings affect the primary instrumental texture properties of Nile tilapia (Oreochromis niloticus) fillets stored at 4.0 °C for 8 days. Different settings were employed, including compression rate (CR) between 43.2 and 76.8%, holding time (HT) between 0.1 and 10 s, and test speed (TS) between 0.3 and 3.7 mm/s, applying the central composite rotatable design (CCRD). The CR affected all properties throughout storage. CR and TS similarly influenced cohesiveness and resilience, forming stability zones at CR values above 67% and TS values below 2 mm/s. HT changed springiness linearly, quadratically and by interactions, and the stability was achieved at HT values below 5 s. These findings suggest that in the range of 60–75% (CR), 2–5 s (HT), and 0.5–2.0 mm/s (TS), it is possible to obtain more representative results for the instrumental texture properties.

ACS Style

Yago Alves de Aguiar Bernardo; Denes Kaic Alves Do Rosario; Maria Lúcia Guerra Monteiro; Sérgio Borges Mano; Isabella Fernandes Delgado; Carlos Adam Conte-Junior. Texture Profile Analysis: How Parameter Settings Affect the Instrumental Texture Characteristics of Fish Fillets Stored Under Refrigeration? Food Analytical Methods 2021, 1 -13.

AMA Style

Yago Alves de Aguiar Bernardo, Denes Kaic Alves Do Rosario, Maria Lúcia Guerra Monteiro, Sérgio Borges Mano, Isabella Fernandes Delgado, Carlos Adam Conte-Junior. Texture Profile Analysis: How Parameter Settings Affect the Instrumental Texture Characteristics of Fish Fillets Stored Under Refrigeration? Food Analytical Methods. 2021; ():1-13.

Chicago/Turabian Style

Yago Alves de Aguiar Bernardo; Denes Kaic Alves Do Rosario; Maria Lúcia Guerra Monteiro; Sérgio Borges Mano; Isabella Fernandes Delgado; Carlos Adam Conte-Junior. 2021. "Texture Profile Analysis: How Parameter Settings Affect the Instrumental Texture Characteristics of Fish Fillets Stored Under Refrigeration?" Food Analytical Methods , no. : 1-13.

Review
Published: 24 July 2021 in Trends in Food Science & Technology
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UV-C light is a promising non-thermal preservation technology for fish industries due to its ease and low-cost regarding installation and maintenance. Moreover, this technology can ensure food safety and extend the fish's shelf life without adverse effects of physicochemical and sensory characteristics when adequate doses are applied. However, these aspects are the main gap in literature and challenge for industrial application. In this context, this study aimed to propose UV-C doses for application in fishery industries based on evaluation of their effects on pathogens reduction and overall quality parameters in fish stored at 4 ± 1 °C for 6 ± 2 days. A systematic literature search, restricted to English research articles from 2000 to 2020, was performed in four databases (Science Direct, Web of Science, Scopus, and PubMed). Among retrieved articles (n = 1096), 21 were eligible for qualitative analysis, and 19 were eligible for meta-analysis. All microbial groups were reduced as UV-C dose increased. Low (0.05–0.16 J/cm2) and high (0.30–0.79 J/cm2) doses decreased the bacterial growth rate by about 10 % and 50 %, respectively, and effectively retarded overall protein degradation during storage. Lipid and protein oxidation were increased in 6 % and 7 %, and in 13 % and 20 % by low (0.05–0.16 J/cm2) and high (0.30–0.79 or about 0.30 J/cm2) doses, respectively. UV-C doses of about 0.1 J/cm2 and ranging from 0.30 to 0.79 J/cm2 improved the safety and extended the shelf life of refrigerated fish in 2 and 6 days, respectively; however, a combination with free radical scavenger agents is needed to mitigate the oxidative degradation and makes feasible the application of high UV-C doses (>0.30 J/cm2) in fishery industries.

ACS Style

Maria Lúcia G. Monteiro; Denes K.A. Do Rosário; Anna Paula A. de Carvalho; Carlos A. Conte-Junior. Application of UV-C light to improve safety and overall quality of fish: A systematic review and meta-analysis. Trends in Food Science & Technology 2021, 116, 279 -289.

AMA Style

Maria Lúcia G. Monteiro, Denes K.A. Do Rosário, Anna Paula A. de Carvalho, Carlos A. Conte-Junior. Application of UV-C light to improve safety and overall quality of fish: A systematic review and meta-analysis. Trends in Food Science & Technology. 2021; 116 ():279-289.

Chicago/Turabian Style

Maria Lúcia G. Monteiro; Denes K.A. Do Rosário; Anna Paula A. de Carvalho; Carlos A. Conte-Junior. 2021. "Application of UV-C light to improve safety and overall quality of fish: A systematic review and meta-analysis." Trends in Food Science & Technology 116, no. : 279-289.

Journal article
Published: 20 May 2021 in Food Chemistry
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The sequential fractionation by supercritical-CO2 (SC-CO2) was applied to obtain fractions enriched in bioactive compounds of pomegranate peel, and we investigated if pomegranate peel extract and fractions would be effective to inhibit lipid and protein oxidation, and discolouration of bluefish patties stored at 4 °C for 9 days, after UV-C irradiation. The non-fractionated SC-CO2 extract from pomegranate peel was rich in phenolic compounds, mainly ellagitannins, besides, it possessed lipophilic compounds such as tocopherols and β-carotene. These compounds were successfully separated by the fractionation protocols, in a lipid fraction concentrated in lipophilic compounds, and one or two fractions enriched with phenolic compounds, especially ellagitannins. The lipid fraction and high phenolics fraction from pomegranate peel were then as effective as the synthetic antioxidant BHT in avoiding bluefish patties oxidation during refrigerated storage. Our data indicates that pomegranate peel fractions could be used to replace a synthetic antioxidant in fish meat.

ACS Style

Laís De O. Silva; Rafael Garrett; Maria Lúcia G. Monteiro; Carlos A. Conte-Junior; Alexandre G. Torres. Pomegranate (Punica granatum) peel fractions obtained by supercritical CO2 increase oxidative and colour stability of bluefish (Pomatomus saltatrix) patties treated by UV-C irradiation. Food Chemistry 2021, 362, 130159 .

AMA Style

Laís De O. Silva, Rafael Garrett, Maria Lúcia G. Monteiro, Carlos A. Conte-Junior, Alexandre G. Torres. Pomegranate (Punica granatum) peel fractions obtained by supercritical CO2 increase oxidative and colour stability of bluefish (Pomatomus saltatrix) patties treated by UV-C irradiation. Food Chemistry. 2021; 362 ():130159.

Chicago/Turabian Style

Laís De O. Silva; Rafael Garrett; Maria Lúcia G. Monteiro; Carlos A. Conte-Junior; Alexandre G. Torres. 2021. "Pomegranate (Punica granatum) peel fractions obtained by supercritical CO2 increase oxidative and colour stability of bluefish (Pomatomus saltatrix) patties treated by UV-C irradiation." Food Chemistry 362, no. : 130159.

Journal article
Published: 18 May 2021 in Innovative Food Science & Emerging Technologies
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This study investigated the isolated and combined effect of UV-C (0.310 J/cm2) and high hydrostatic pressure (HHP; 300 MPa for 5 min at 25 °C) on the quality parameters of cooked fish batter with reduced salt content by 25% and 50%. The treatments did not affect sodium chloride concentration, redness, yellowness, cohesiveness, springiness, and resilience (p > 0.05). CON (100% sodium chloride - NaCl), UV25%, and HHP25% had similar cooking loss (CL), lightness, hardness, chewiness, and salty taste (p > 0.05). UV + HHP25% showed higher CL and lower salty taste compared to CON, UV25%, and HHP25% (p < 0.05). UV50% and HHP50% had higher CL, lightness, hardness and chewiness, and lower salty taste than CON, UV25%, and HHP25% (p < 0.05). UV + HHP50% showed the highest CL, hardness and chewiness, while the lowest salty taste and higher lightness than CON (p < 0.05). Therefore, UV-C at 0.310 J/cm2 or HHP at 300 MPa for 5 min is a potential alternative to developing ready-to-eat fish products reduced by 25% NaCl.

ACS Style

Maria Lúcia Guerra Monteiro; Eliane Teixeira Mársico; Leda Cristina Muzzi Cunha; Amauri Rosenthal; Rosires Deliza; Carlos Adam Conte-Junior. Application of emerging non-thermal technologies to sodium reduction in ready-to-eat fish products. Innovative Food Science & Emerging Technologies 2021, 71, 102710 .

AMA Style

Maria Lúcia Guerra Monteiro, Eliane Teixeira Mársico, Leda Cristina Muzzi Cunha, Amauri Rosenthal, Rosires Deliza, Carlos Adam Conte-Junior. Application of emerging non-thermal technologies to sodium reduction in ready-to-eat fish products. Innovative Food Science & Emerging Technologies. 2021; 71 ():102710.

Chicago/Turabian Style

Maria Lúcia Guerra Monteiro; Eliane Teixeira Mársico; Leda Cristina Muzzi Cunha; Amauri Rosenthal; Rosires Deliza; Carlos Adam Conte-Junior. 2021. "Application of emerging non-thermal technologies to sodium reduction in ready-to-eat fish products." Innovative Food Science & Emerging Technologies 71, no. : 102710.

Journal article
Published: 18 May 2021 in LWT
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This study aimed to evaluate the effect of five substitution levels (0%; 15%; 30%; 45%, and 60%) of sodium chloride (NaCl) by potassium chloride (KCl) on the physical, chemical, technological, bacteriological and sensory qualities of cooked “spam-like” products formulated with mechanically separated tilapia meat (MTM). Substitution of NaCl by KCl increased the weight loss during cooking (between 6.65 and 17.55 g/100 g), fat exudation (between 0.64 and 2.91 g/100 g) and water exudation (between 3.32 and 5.91 g/100 g), and decreased hardness, springiness, cohesiveness and chewiness of the cooked “spam-like” products, representing evidence of the fundamental action of NaCl in the dissolution of myofibril proteins. All the samples were adequate for consumption considering their bacteriological aspects, and the treatments from 15% to 45% substitution showed greater sensory acceptance. The reduction of sodium between 1.05 and 9.2% by substituting NaCl with KCl made it possible to produce a “spam-like” product from MTM, allowing for exploiting this by-product. The product made with 15% substitution of NaCl by KCl was considered the best treatment concerning the technological characteristics, showing less fat and water exudation, less lipid oxidation and higher scores for sensory flavor and global impression.

ACS Style

Elaine A. dos Santos; Alline Emannuele C. Ribeiro; Aryane R. Oliveira; Maria Lúcia G. Monteiro; Eliane T. Mársico; Marcelo Morgano; Márcio Caliari; Manoel S. Soares Júnior. Sodium reduction in “spam-like” product elaborated with mechanically separated tilapia meat. LWT 2021, 148, 111676 .

AMA Style

Elaine A. dos Santos, Alline Emannuele C. Ribeiro, Aryane R. Oliveira, Maria Lúcia G. Monteiro, Eliane T. Mársico, Marcelo Morgano, Márcio Caliari, Manoel S. Soares Júnior. Sodium reduction in “spam-like” product elaborated with mechanically separated tilapia meat. LWT. 2021; 148 ():111676.

Chicago/Turabian Style

Elaine A. dos Santos; Alline Emannuele C. Ribeiro; Aryane R. Oliveira; Maria Lúcia G. Monteiro; Eliane T. Mársico; Marcelo Morgano; Márcio Caliari; Manoel S. Soares Júnior. 2021. "Sodium reduction in “spam-like” product elaborated with mechanically separated tilapia meat." LWT 148, no. : 111676.

Journal article
Published: 25 April 2021 in Food Bioscience
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This study aimed to evaluate the effects of adding different concentrations of passion fruit albedo flour (PFF) and transglutaminase (T) on the physicochemical and technological qualities of spam-like products formulated with mechanically separated tilapia meat (MSM) and characterize the best formulations from the bacteriological and sensory aspects. A completely random design was used with a 5 × 2 factorial scheme, five PFF levels (0%; 2.5%; 5%; 7.5% and 10%) and two T levels (0 and 1%). An increase in PFF decreased the protein content, pH value, weight loss during cooking (WLC), lightness, fat (FE) and water (WE) exudations, while increasing the carbohydrate content and yellowness. With certain PFF concentrations, the presence of T increased the Aw, pH, yellowness, hardness, cohesiveness and chewiness and decreased WE, FE and lightness, but did not affect the WLC, redness or springiness. Formulations with 1% T and 0; 2.5%; 5% and 7.5% PFF were fit for consumption concerning microbiological aspects. The most accepted formulation contained 2.5% PFF and 1% T, which presented high nutritional value (10.4% protein and 1.78% total dietary fibre), making it possible to exploit residues produced by the passion fruit juice and tilapia filleting agro-industries, decreasing environmental impacts and amplifying the offer of fish-based foods.

ACS Style

Elaine Alves dos Santos; Alline Emannuele Chaves Ribeiro; Tatiza Terra Barcellos; Maria Lúcia Guerra Monteiro; Eliane Teixeira Mársico; Márcio Caliari; Manoel Soares Soares Júnior. Exploitation of byproducts from the passion fruit juice and tilapia filleting industries to obtain a functional meat product. Food Bioscience 2021, 41, 101084 .

AMA Style

Elaine Alves dos Santos, Alline Emannuele Chaves Ribeiro, Tatiza Terra Barcellos, Maria Lúcia Guerra Monteiro, Eliane Teixeira Mársico, Márcio Caliari, Manoel Soares Soares Júnior. Exploitation of byproducts from the passion fruit juice and tilapia filleting industries to obtain a functional meat product. Food Bioscience. 2021; 41 ():101084.

Chicago/Turabian Style

Elaine Alves dos Santos; Alline Emannuele Chaves Ribeiro; Tatiza Terra Barcellos; Maria Lúcia Guerra Monteiro; Eliane Teixeira Mársico; Márcio Caliari; Manoel Soares Soares Júnior. 2021. "Exploitation of byproducts from the passion fruit juice and tilapia filleting industries to obtain a functional meat product." Food Bioscience 41, no. : 101084.

Journal article
Published: 01 February 2021 in Sustainability
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Novel strategies for wheys application, decreasing its negative environmental impact, represent a challenge for dairy industries. The use of wheys as replacers may lead to adverse sensory quality changes in conventional dairy products. This study aimed to investigate the sensory effects of the use of ricotta whey (RW), cheese whey (CW), and butter whey (BW) in replacement to whole milk (WM) at different ratios (0:100%, 25:75%, 50:50%, 75:25%, and 100:0%, w/w) in chocolate ice creams. All formulations, including a commercial sample used as a reference, were analyzed for overall liking, purchase intention, just-about-right (JAR), and survival analysis. RW, CW, and BW up to 75%, 100%, and 25% did not affect (p > 0.05) the overall liking, respectively. Purchase intention was only decreased (p < 0.05) by BW at 50%, 75%, and 100% compared to a commercial sample. Considering data from PCA and PLSR associated with hedonic scores and penalty analysis, the main adverse sensory effects on overall liking were: increased perception (p < 0.05) of chocolate flavor by RW, CW, and BW, melting velocity by RW, sweetness `by CW and BW, and chocolate aroma by BW. Survival analysis indicated that BW could be added up to a maximum of 84.15%, while no rejection was detected for RW and CW. Based on results, RW, CW, and BW represent potential milk replacers to be used by the dairy industry, decreasing the environmental impact of these dairy by-products.

ACS Style

Roberta Barbosa de Meneses; Maria Lúcia Guerra Monteiro; Fabiane Ferreira dos Santos; Maria Helena Miguez da Rocha-Leão; Carlos Adam Conte-Junior. Sensory Characteristics of Dairy By-Products as Potential Milk Replacers in Ice Cream. Sustainability 2021, 13, 1531 .

AMA Style

Roberta Barbosa de Meneses, Maria Lúcia Guerra Monteiro, Fabiane Ferreira dos Santos, Maria Helena Miguez da Rocha-Leão, Carlos Adam Conte-Junior. Sensory Characteristics of Dairy By-Products as Potential Milk Replacers in Ice Cream. Sustainability. 2021; 13 (3):1531.

Chicago/Turabian Style

Roberta Barbosa de Meneses; Maria Lúcia Guerra Monteiro; Fabiane Ferreira dos Santos; Maria Helena Miguez da Rocha-Leão; Carlos Adam Conte-Junior. 2021. "Sensory Characteristics of Dairy By-Products as Potential Milk Replacers in Ice Cream." Sustainability 13, no. 3: 1531.

Original article
Published: 18 January 2021 in Journal of Food Processing and Preservation
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The effect of different levels of microencapsulated pitaya peel extracts (100 ppm – MPE100, 1000 ppm – MPE1000 and 2000 ppm – MPE2000) on the oxidative stability of refrigerated ground pork patties subjected to UV‐C (0.5 J/cm2) for 10 days was investigated. Ground pitaya peel was microwave‐assisted extracted utilizing different factors, and the extract with the highest polyphenol content (2.68 mg GAE/g sample) was microencapsulated and added to ground pork. MPE2000 promoted higher protection (30%) of polyunsaturated fatty acids. All extracts mitigated the increase of protein oxidation in an average value of 1.5 nmol carbonyl/mg protein; however, only MPE2000 hindered the lipid oxidation (about 44%) induced by UV‐C up to 6th day. MPE2000 (ΔE=2.65) and BHT (ΔE=2.62) had an equal effect on preventing color changes. MPE2000 may be used as a simple and effective natural source to mitigate the adverse effects of UV‐C on oxidative stability of ground pork patties.

ACS Style

Leda Cristina Muzzi Cunha; Maria Lúcia Guerra Monteiro; Bruno Reis Carneiro da Costa‐Lima; Juliana Maria Guedes‐Oliveira; Bruna Leal Rodrigues; Alice Raquel Fortunato; Jéssica Diogo Baltar; Renata Valeriano Tonon; Tatiana Koutchma; Carlos Adam Conte‐Junior. Effect of microencapsulated extract of pitaya ( Hylocereus costaricensis ) peel on oxidative quality parameters of refrigerated ground pork patties subjected to UV‐C radiation. Journal of Food Processing and Preservation 2021, 45, 1 .

AMA Style

Leda Cristina Muzzi Cunha, Maria Lúcia Guerra Monteiro, Bruno Reis Carneiro da Costa‐Lima, Juliana Maria Guedes‐Oliveira, Bruna Leal Rodrigues, Alice Raquel Fortunato, Jéssica Diogo Baltar, Renata Valeriano Tonon, Tatiana Koutchma, Carlos Adam Conte‐Junior. Effect of microencapsulated extract of pitaya ( Hylocereus costaricensis ) peel on oxidative quality parameters of refrigerated ground pork patties subjected to UV‐C radiation. Journal of Food Processing and Preservation. 2021; 45 (3):1.

Chicago/Turabian Style

Leda Cristina Muzzi Cunha; Maria Lúcia Guerra Monteiro; Bruno Reis Carneiro da Costa‐Lima; Juliana Maria Guedes‐Oliveira; Bruna Leal Rodrigues; Alice Raquel Fortunato; Jéssica Diogo Baltar; Renata Valeriano Tonon; Tatiana Koutchma; Carlos Adam Conte‐Junior. 2021. "Effect of microencapsulated extract of pitaya ( Hylocereus costaricensis ) peel on oxidative quality parameters of refrigerated ground pork patties subjected to UV‐C radiation." Journal of Food Processing and Preservation 45, no. 3: 1.

Journal article
Published: 01 November 2020 in Journal of Dairy Science
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ACS Style

R.B. Meneses; M.S. Silva; M.L.G. Monteiro; M.H.M. Rocha-Leão; C.A. Conte-Junior. Effect of dairy by-products as milk replacers on quality attributes of ice cream. Journal of Dairy Science 2020, 103, 10022 -10035.

AMA Style

R.B. Meneses, M.S. Silva, M.L.G. Monteiro, M.H.M. Rocha-Leão, C.A. Conte-Junior. Effect of dairy by-products as milk replacers on quality attributes of ice cream. Journal of Dairy Science. 2020; 103 (11):10022-10035.

Chicago/Turabian Style

R.B. Meneses; M.S. Silva; M.L.G. Monteiro; M.H.M. Rocha-Leão; C.A. Conte-Junior. 2020. "Effect of dairy by-products as milk replacers on quality attributes of ice cream." Journal of Dairy Science 103, no. 11: 10022-10035.

Journal article
Published: 15 July 2020 in Molecules
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This study investigated the isolated effect of modified atmosphere packaging (MAP; 50% CO2 and 50% N2) and ultraviolet radiation (UV; 0.30 J/cm2) as well as their combined (MAP/UV) effect on reduction of Salmonella typhimurium and Escherichia coli O157:H7, biogenic amines (BA), and on shelf life of tilapia fillets stored at 4 ± 1 °C for 10 days. UV samples had the highest reduction of S. typhimurium (1.13 log colony forming units/g; CFU/g) and E. coli O157:H7 (0.70 log CFU/g). MAP and MAP/UV reduced the growth of S. typhimurium in 0.50 log CFU/g and did not affect the growth of E. coli O157:H7. UV, MAP, and MAP/UV increased lag phase and/or generation time of all evaluated bacterial groups, decreased pH values, ammonia formation, texture changes, and, in general, the BA formation throughout storage period, and, therefore, UV, MAP, and MAP/UV extended the shelf life for two, three, and at least five days, respectively. MAP/UV, MAP, and UV decreased redness, MAP/UV and MAP increased yellowness and lipid oxidation, while UV did not affect it. MAP/UV demonstrated promising results for shelf life extension; however, different gas ratios in combination with other ultraviolet radiation type C (UV-C) doses should be investigated to reach the highest microbiological safety and maintenance of the overall quality of tilapia fillets.

ACS Style

César A. Lázaro; Maria Lúcia G. Monteiro; Carlos A. Conte-Junior. Combined Effect of Modified Atmosphere Packaging and UV-C Radiation on Pathogens Reduction, Biogenic Amines, and Shelf Life of Refrigerated Tilapia (Oreochromis niloticus) Fillets. Molecules 2020, 25, 3222 .

AMA Style

César A. Lázaro, Maria Lúcia G. Monteiro, Carlos A. Conte-Junior. Combined Effect of Modified Atmosphere Packaging and UV-C Radiation on Pathogens Reduction, Biogenic Amines, and Shelf Life of Refrigerated Tilapia (Oreochromis niloticus) Fillets. Molecules. 2020; 25 (14):3222.

Chicago/Turabian Style

César A. Lázaro; Maria Lúcia G. Monteiro; Carlos A. Conte-Junior. 2020. "Combined Effect of Modified Atmosphere Packaging and UV-C Radiation on Pathogens Reduction, Biogenic Amines, and Shelf Life of Refrigerated Tilapia (Oreochromis niloticus) Fillets." Molecules 25, no. 14: 3222.

Journal article
Published: 14 April 2020 in Foods
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The aim of this study was to investigate the effects of different packaging systems on the shelf life of refrigerated ground beef. The ground beef samples were packaged as follows: AA (100% ambient air), 90O2:10CO2 (90% O2 and 10% CO2), 80O2:20CO2 (80% O2 and 20% CO2), 70O2:30CO2 (70% O2 and 30% CO2), 60O2:40CO2 (60% O2 and 40% CO2), 50O2:50CO2 (50% O2 and 50% CO2), 100O2 (100% O2), and VP (vacuum packaging). All treatments were analyzed daily for O2 and CO2 levels, pH, filtration time, total volatile basic nitrogen (TVB-N), aerobic mesophilic heterotrophic bacteria (AMHB), and aerobic psychrotrophic heterotrophic bacteria (APHB) over 20 days at 2 °C. All MAP systems had a decrease of O2 and an increase of CO2 levels during storage period (p < 0.05). Overall, the MAP systems were similarly able to decrease the pH and retard the increase of TVB-N and filtration time over the storage period (p > 0.05). Moreover, the MAP systems increased the lag phase and/or the generation time of both AMHB and APHB, extending the shelf life by 3 (90O2:10CO2), 4 (70O2:30CO2 and 100O2), and 5 days (80O2:20CO2, 60O2:40CO2, 50O2:50CO2, and VP). All MAP systems were equally effective in retarding physicochemical degradation; however, 80O2:20CO2, 60O2:40CO2, 50O2:50CO2, and VP were the most effective in impairing bacterial growth and extending the shelf life of ground beef stored under refrigeration.

ACS Style

Carlos A. Conte-Junior; Maria Lúcia G. Monteiro; Renata Patrícia; Eliane T. Mársico; Márcia M. Lopes; Thiago S. Alvares; Sérgio B. Mano. The Effect of Different Packaging Systems on the Shelf Life of Refrigerated Ground Beef. Foods 2020, 9, 495 .

AMA Style

Carlos A. Conte-Junior, Maria Lúcia G. Monteiro, Renata Patrícia, Eliane T. Mársico, Márcia M. Lopes, Thiago S. Alvares, Sérgio B. Mano. The Effect of Different Packaging Systems on the Shelf Life of Refrigerated Ground Beef. Foods. 2020; 9 (4):495.

Chicago/Turabian Style

Carlos A. Conte-Junior; Maria Lúcia G. Monteiro; Renata Patrícia; Eliane T. Mársico; Márcia M. Lopes; Thiago S. Alvares; Sérgio B. Mano. 2020. "The Effect of Different Packaging Systems on the Shelf Life of Refrigerated Ground Beef." Foods 9, no. 4: 495.

Research article
Published: 01 January 2020 in CyTA - Journal of Food
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This study aimed to evaluate and compare the proximate composition and fatty acids (FA) profile of four fish species Piaractus mesopotamicus (PM), Colossoma macropomum (CM), Piaractus mesopotamicus X Colossoma macropomum (PC) and Piaractus brachypomus (PB). Fish fillets were analyzed for proximate composition, fatty acid profile, and nutritional quality indices. In general, PM and PB presented lower moisture content (73.75 ± 0.07 and 70.47 ± 0.16) and higher lipid content (4.34 ± 0.81 and 9.23 ± 1.16), respectively (p < 0.05). Although all species presented the same PUFA>MUFA>SFA pattern, PM and PB showed higher total n-3 FA values (mainly DHA and EPA), while CM had the lowest one (p < 0.05). Moreover, PM and PB exhibited superior nutritional quality indices, presenting the highest h/H ratio and the lowest IA and IT ratio (p < 0.05). A similar nutritional profile was observed for CM and PC. Therefore, PM and PB represent an excellent source of high-quality lipids, demonstrating that these freshwater fish species can be considered optimal for human consumption.

ACS Style

Bruna Leal Rodrigues; Maria Lúcia Guerra Monteiro; Anna Carolina Vilhena Da Cruz Silva Canto; Marion Peireira da Costa; Carlos Adam Conte-Junior. Proximate composition, fatty acids and nutritional indices of promising freshwater fish species from Serrasalmidae family. CyTA - Journal of Food 2020, 18, 591 -598.

AMA Style

Bruna Leal Rodrigues, Maria Lúcia Guerra Monteiro, Anna Carolina Vilhena Da Cruz Silva Canto, Marion Peireira da Costa, Carlos Adam Conte-Junior. Proximate composition, fatty acids and nutritional indices of promising freshwater fish species from Serrasalmidae family. CyTA - Journal of Food. 2020; 18 (1):591-598.

Chicago/Turabian Style

Bruna Leal Rodrigues; Maria Lúcia Guerra Monteiro; Anna Carolina Vilhena Da Cruz Silva Canto; Marion Peireira da Costa; Carlos Adam Conte-Junior. 2020. "Proximate composition, fatty acids and nutritional indices of promising freshwater fish species from Serrasalmidae family." CyTA - Journal of Food 18, no. 1: 591-598.

Food technology
Published: 01 January 2020 in Ciência Rural
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The aim of the present study was to compare the color and oxidative stability of light (LM) and dark (DM) muscles of Nile tilapia (Oreochromis niloticus) stored at 4 °C for eight days. Five different trials of LM and DM samples were analyzed for instrumental color attributes (lightness, redness and yellowness), including the surface color stability through ratio of reflectance at 630/580 nm (R630/580), myoglobin concentration, total lipid content, fatty acid profile, metmyoglobin reducing activity (MRA), pH, lipid oxidation and protein oxidation. Results of the present study indicated that DM of Nile tilapia (Oreochromis niloticus) present lower oxidative and color stability during refrigerated storage than LM.

ACS Style

Fernanda Medeiros Viana; Anna Carolina Vilhena Da Cruz Silva Canto; Maria Lúcia Guerra Monteiro; Ana Paula Amaral De Alcântara Salim Pereira; Bruna Leal Rodrigues; Carlos Adam Conte-Junior. Instrumental color and oxidative stability of light and dark muscles of Nile tilapia. Ciência Rural 2020, 50, 1 .

AMA Style

Fernanda Medeiros Viana, Anna Carolina Vilhena Da Cruz Silva Canto, Maria Lúcia Guerra Monteiro, Ana Paula Amaral De Alcântara Salim Pereira, Bruna Leal Rodrigues, Carlos Adam Conte-Junior. Instrumental color and oxidative stability of light and dark muscles of Nile tilapia. Ciência Rural. 2020; 50 (11):1.

Chicago/Turabian Style

Fernanda Medeiros Viana; Anna Carolina Vilhena Da Cruz Silva Canto; Maria Lúcia Guerra Monteiro; Ana Paula Amaral De Alcântara Salim Pereira; Bruna Leal Rodrigues; Carlos Adam Conte-Junior. 2020. "Instrumental color and oxidative stability of light and dark muscles of Nile tilapia." Ciência Rural 50, no. 11: 1.

Journal article
Published: 01 July 2019 in Asian-Australasian Journal of Animal Sciences
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To investigate the color and oxidative stabilities of longissimus lumborum (LL) and psoas major (PM) muscles from grain-finished Bos indicus cattle in Brazil. The LL and PM muscles were obtained 24 h post-mortem from eight (n = 8) Nellore bull carcasses, fabricated into 1.5-cm steaks, aerobically packaged, and stored at 4°C for nine days. Steaks were analyzed for myoglobin concentration, pH, instrumental color, metmyoglobin reducing activity (MRA) and lipid oxidation. The LL steaks exhibited greater (p0.05) lightness and yellowness on days 0, 5, and 9. On the other hand, PM steaks exhibited greater (p<0.05) myoglobin concentration, pH, and lipid oxidation than their LL counterparts. These results indicated that muscle source influenced the color and oxidative stabilities of beef from grain-finished Bos indicus animals. These results highlighted the necessity of muscle-specific strategies to improve the color stability of beef from grain-fed Bos indicus cattle.

ACS Style

Ana Paula A. A. Salim; Surendranath P. Suman; Anna C. V. C. S. Canto; Bruno R. C. Costa-Lima; Fernanda M. Viana; Maria Lucia G. Monteiro; Teofilo J. P. Silva; Carlos A. Conte-Junior. Muscle-specific color stability in fresh beef from grain-finished Bos indicus cattle. Asian-Australasian Journal of Animal Sciences 2019, 32, 1036 -1043.

AMA Style

Ana Paula A. A. Salim, Surendranath P. Suman, Anna C. V. C. S. Canto, Bruno R. C. Costa-Lima, Fernanda M. Viana, Maria Lucia G. Monteiro, Teofilo J. P. Silva, Carlos A. Conte-Junior. Muscle-specific color stability in fresh beef from grain-finished Bos indicus cattle. Asian-Australasian Journal of Animal Sciences. 2019; 32 (7):1036-1043.

Chicago/Turabian Style

Ana Paula A. A. Salim; Surendranath P. Suman; Anna C. V. C. S. Canto; Bruno R. C. Costa-Lima; Fernanda M. Viana; Maria Lucia G. Monteiro; Teofilo J. P. Silva; Carlos A. Conte-Junior. 2019. "Muscle-specific color stability in fresh beef from grain-finished Bos indicus cattle." Asian-Australasian Journal of Animal Sciences 32, no. 7: 1036-1043.

Journal article
Published: 17 May 2019 in LWT
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Five pasta formulations containing 0 (PTWF0), 6 (PTWF6), 12 (PTWF12), 17 (PTWF17), and 23 g/100 g (PTWF23) of tilapia-waste flour (TWF), and a commercial pasta were evaluated concerning physicochemical and sensory characteristics. TWF increased (p < 0.05) protein, lipid and ash levels, energy value, cooking loss (CL), redness, yellowness, chroma (C*), total color difference (ΔE), hardness, and chewiness, and decreased (p < 0.05) carbohydrate content, optimal cooking time (OCT), water absorption index (WAI), swelling index (SI), lightness, hue angle (H°), springiness, cohesiveness, and resilience. Considering PTWF0 and PTWF23, the results ranged between 8.44 and 18.38 g/100 g for protein, 1.88 and 4.94 g/100 g for lipid, 1.88 and 4.08 for redness, 19.24 and 28.45 for yellowness, 3.13 and 4.66 N for hardness, 1.75 and 3.01 N × mm for chewiness. PTWF0, PTWF6, PTWF12, PTWF17 and PTWF23 had 9.00, 9.30, 9.30, 7.30, 7.00 and 6.00 min of OCT, 97.30, 97.10, 96.19, 88.82, 85.41 and 83.02 g/100 g of WAI, 2.49, 2.53, 2.49, 2.23, 2.18 and 2.03 g water/g dry pasta of SI, and 2.43, 2.45, 2.51, 3.17, 3.69 and 4.06 g/100 g of CL, respectively. The addition of 12–23 g/100 g TWF resulted in a negative effect on sensory characteristics, such as color (darkening), texture (crumbly/brittle/grainy dough), aroma and flavor (fishy off-flavor), with consequent decrease in overall consumer acceptance. Despite these findings and considering a consumer rejection probability of 50%, a survival analysis revealed that TWF may be added to pasta at up to 11.10 and 11.34 g/100 g without compromising acceptance and purchase intention (p < 0.05), respectively. Thus, the addition of 6 g/100 g TWF improves product nutritional value without jeopardizing pasta quality attributes, representing a potential alternative for the bakery industry.

ACS Style

Maria Lúcia G. Monteiro; Eliane T. Mársico; Rosires Deliza; Vinicius S. Castro; Yhan Da Silva Mutz; Manoel S. Soares Junior; Márcio Caliari; Elaine A. dos Santos; Carlos A. Conte-Junior. Physicochemical and sensory characteristics of pasta enriched with fish (Oreochromis niloticus) waste flour. LWT 2019, 111, 751 -758.

AMA Style

Maria Lúcia G. Monteiro, Eliane T. Mársico, Rosires Deliza, Vinicius S. Castro, Yhan Da Silva Mutz, Manoel S. Soares Junior, Márcio Caliari, Elaine A. dos Santos, Carlos A. Conte-Junior. Physicochemical and sensory characteristics of pasta enriched with fish (Oreochromis niloticus) waste flour. LWT. 2019; 111 ():751-758.

Chicago/Turabian Style

Maria Lúcia G. Monteiro; Eliane T. Mársico; Rosires Deliza; Vinicius S. Castro; Yhan Da Silva Mutz; Manoel S. Soares Junior; Márcio Caliari; Elaine A. dos Santos; Carlos A. Conte-Junior. 2019. "Physicochemical and sensory characteristics of pasta enriched with fish (Oreochromis niloticus) waste flour." LWT 111, no. : 751-758.

Original article
Published: 01 January 2019 in CyTA - Journal of Food
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The physicochemical stability of six bread formulations with different tilapia flour (BTF) levels (0%, 2.5%, 5%, 10%, 15%, and 20%) in substitution to wheat flour was investigated regarding moisture content, water activity (aw), pH, instrumental color parameters, texture profile, lipid and protein oxidation on days 0, 2, 4, 6 and 8 at 25°C. BTF10%, BTF15%, and BTF20% displayed lower (P < 0.05) moisture, aw, lightness index, cohesiveness, springiness and resilience, and higher (P < 0.05) pH, redness index, yellowness index, hardness, chewiness, lipid and protein oxidation compared to BTF0%, BTF2.5%, and BTF5%. Nevertheless, pH drops, lipid and protein oxidation were less pronounced (P < 0.05) for BTF10%, BTF15%, and BTF20% during storage. Although quality loss has been observed in breads containing ≥ 10% TF, bread at 5% TF did not display altered traditional wheat bread physicochemical characteristics and may be an attractive alternative for the health food market.

ACS Style

Maria Lúcia Guerra Monteiro; Eliane Teixeira Mársico; Manoel Soares Soares Junior; Márcio Caliari; Carlos Adam Conte-Junior. Physicochemical stability of bread fortified with tilapia-waste flour. CyTA - Journal of Food 2019, 17, 36 -43.

AMA Style

Maria Lúcia Guerra Monteiro, Eliane Teixeira Mársico, Manoel Soares Soares Junior, Márcio Caliari, Carlos Adam Conte-Junior. Physicochemical stability of bread fortified with tilapia-waste flour. CyTA - Journal of Food. 2019; 17 (1):36-43.

Chicago/Turabian Style

Maria Lúcia Guerra Monteiro; Eliane Teixeira Mársico; Manoel Soares Soares Junior; Márcio Caliari; Carlos Adam Conte-Junior. 2019. "Physicochemical stability of bread fortified with tilapia-waste flour." CyTA - Journal of Food 17, no. 1: 36-43.

Original article
Published: 01 January 2019 in Brazilian Journal of Food Technology
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The nutritional quality and lipid stability of Arapaima gigas fillets were investigated. A total of 27.32 kg of A. gigas fillets were obtained and the proximate composition and fatty acid profile immediately determined. In addition, the lipid oxidation parameters were analyzed during 15 and 90 days at 4 °C and –20 °C, respectively. The A. gigas fillets presented high protein (> 15%) and low lipid (< 2%) contents with elevated polyunsaturated fatty acid (PUFAs) contents (43.97%). The nutritional quality indices were the atherogenicity index (0.35), thrombogenicity index (0.28) and the hypocholesterolemic acid/ hypercholesterolemic acid ratio (2.37). Overall, an increase followed by a decrease was observed in the peroxide index (PI) and malondialdehyde content (MDA) results at both storage temperatures ( p < 0.05). The lipid profile exhibited great nutritional quality, however new conservation methods should be investigated for this matrix due to increased lipid oxidation during refrigerated and frozen storage.

ACS Style

Nathália Miranda Coutinho; Anna Carolina Vilhena Da Cruz Silva Canto; Eliane Teixeira Mársico; Flavio Silva; Luiz Antônio Moura Keller; Carlos Conte-Junior; Maria Lúcia Guerra Monteiro. Fatty acid composition and influence of temperature on the lipid stability of Arapaima gigas meat. Brazilian Journal of Food Technology 2019, 22, 1 .

AMA Style

Nathália Miranda Coutinho, Anna Carolina Vilhena Da Cruz Silva Canto, Eliane Teixeira Mársico, Flavio Silva, Luiz Antônio Moura Keller, Carlos Conte-Junior, Maria Lúcia Guerra Monteiro. Fatty acid composition and influence of temperature on the lipid stability of Arapaima gigas meat. Brazilian Journal of Food Technology. 2019; 22 ():1.

Chicago/Turabian Style

Nathália Miranda Coutinho; Anna Carolina Vilhena Da Cruz Silva Canto; Eliane Teixeira Mársico; Flavio Silva; Luiz Antônio Moura Keller; Carlos Conte-Junior; Maria Lúcia Guerra Monteiro. 2019. "Fatty acid composition and influence of temperature on the lipid stability of Arapaima gigas meat." Brazilian Journal of Food Technology 22, no. : 1.

Food technology
Published: 01 January 2019 in Ciência Rural
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The aim of this research was to investigate the influence of muscle type on protein oxidation, texture profile (hardness, springiness, cohesiveness and chewiness) and proximate composition of beef from grain-finished Bos indicus (Nellore) cattle in Brazil. The muscles longissimus lumborum (LL) and psoas major (PM) were collected 24 h post mortem from eight (n=8) Nellore bull carcasses, fabricated into five steaks (1.5-cm) and displayed under aerobic conditions for nine days at 4 °C. Proximate composition and texture profile were analyzed on day 0, whereas protein oxidation was analyzed during 9 days of storage. LL exhibited greater (P

ACS Style

Ana Paula Amaral De Alcântara Salim; Surendranath Suman; Anna Carolina Vilhena Da Cruz Silva Canto; Bruno Reis Carneiro Da Costa-Lima; Fernanda Medeiros Viana; Maria Lucia Guerra Monteiro; Teófilo José Pimentel Da Silva; Carlos Conte-Junior. Influence of muscle source on proximate composition, texture profile and protein oxidation of beef from grain-finished Bos indicus cattle. Ciência Rural 2019, 49, 1 .

AMA Style

Ana Paula Amaral De Alcântara Salim, Surendranath Suman, Anna Carolina Vilhena Da Cruz Silva Canto, Bruno Reis Carneiro Da Costa-Lima, Fernanda Medeiros Viana, Maria Lucia Guerra Monteiro, Teófilo José Pimentel Da Silva, Carlos Conte-Junior. Influence of muscle source on proximate composition, texture profile and protein oxidation of beef from grain-finished Bos indicus cattle. Ciência Rural. 2019; 49 (4):1.

Chicago/Turabian Style

Ana Paula Amaral De Alcântara Salim; Surendranath Suman; Anna Carolina Vilhena Da Cruz Silva Canto; Bruno Reis Carneiro Da Costa-Lima; Fernanda Medeiros Viana; Maria Lucia Guerra Monteiro; Teófilo José Pimentel Da Silva; Carlos Conte-Junior. 2019. "Influence of muscle source on proximate composition, texture profile and protein oxidation of beef from grain-finished Bos indicus cattle." Ciência Rural 49, no. 4: 1.

Original article
Published: 18 December 2018 in Journal of Food Safety
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Non‐UV‐C dose and 0.005, 0.010, 0.016, 0.037, 0.065, 0.105, 0.127, and 0.199 J/cm2 were applied in inoculated agar plates and in inoculated caiman (Caiman crocodilus yacare) meat to investigate the reduction of Salmonella spp. Moreover, noninoculated caiman meat was submitted to the same treatments and was evaluated for color parameters (L*, a*, b* values, and ΔE) and lipid oxidation. The most effective Salmonella spp. reductions ranged from 6.72 to 7.13 log cfu/g, and from 2.47 to 2.88 log cfu/g in inoculated agar plates and caiman meat treated with 0.105–0.199 J/cm2 and 0.065–0.199 J/cm2 (p < 0.05), respectively. However, these doses increased (p < 0.05) L* values and lipid oxidation, while decreased (p < 0.05) a* and b* values. Therefore, UV‐C at 0.016 J/cm2 is an alternative technology to improve the bacterial quality of caiman meat without negative effects on oxidative parameters. Practical applications Salmonella spp. is a potential disease agent being the pathogen more commonly detected in meat and meat products. UV‐C has easy implementation in meat industry, low cost, rapid application, and lack of toxic wastes, which could be an alternative for food industries to produce high‐quality food products without the use of chemical agents to meet consumers demand. Otherwise, UV‐C may induce oxidation depending on type of food, lipid profile, and dose applied, which would limit the meat quality and their industrial application. In this study, eight UV‐C doses (0.005, 0.010, 0.016, 0.037, 0.065, 0.105, 0.127, and 0.199 J/cm2) were applied in inoculated agar plates and caiman meat to investigate Salmonella spp. reduction. Moreover, noninoculated caiman meat was submitted to the same treatments and was evaluated for color parameters and lipid oxidation. UV‐C at 0.016 J/cm2 is an alternative technology to improve bacterial quality of caiman meat without altering the oxidative parameters.

ACS Style

Anna Carolina Vilhena Da Cruz Silva Canto; Maria Lucia Guerra Monteiro; Bruno Reis Carneiro Da Costa-Lima; Cesar Aquiles Lázaro; Eliane Teixeira Marsico; Teófilo José Pimentel Da Silva; Carlos Adam Conte-Junior. Effect of UV‐C radiation onSalmonellaspp. reduction and oxidative stability of caiman (Caiman crocodilus yacare) meat. Journal of Food Safety 2018, 39, e12604 .

AMA Style

Anna Carolina Vilhena Da Cruz Silva Canto, Maria Lucia Guerra Monteiro, Bruno Reis Carneiro Da Costa-Lima, Cesar Aquiles Lázaro, Eliane Teixeira Marsico, Teófilo José Pimentel Da Silva, Carlos Adam Conte-Junior. Effect of UV‐C radiation onSalmonellaspp. reduction and oxidative stability of caiman (Caiman crocodilus yacare) meat. Journal of Food Safety. 2018; 39 (2):e12604.

Chicago/Turabian Style

Anna Carolina Vilhena Da Cruz Silva Canto; Maria Lucia Guerra Monteiro; Bruno Reis Carneiro Da Costa-Lima; Cesar Aquiles Lázaro; Eliane Teixeira Marsico; Teófilo José Pimentel Da Silva; Carlos Adam Conte-Junior. 2018. "Effect of UV‐C radiation onSalmonellaspp. reduction and oxidative stability of caiman (Caiman crocodilus yacare) meat." Journal of Food Safety 39, no. 2: e12604.

Journal article
Published: 11 December 2018 in Journal of Food Studies
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The aim of this study was to evaluate the oxidative stability of fresh lamb patties from Longissimus dorsi (LD) muscle, obtained from animals slaughtered at 10 months-age, during 9 days under refrigerated storage. Six batches (n = 6) of lamb patties were prepared and analyzed for thiobarbituric acid-reactive substances (TBARS), and for carbonyl content throughout 9 days at 4 °C. TBARS levels were stable (p > 0.05) during first five days of storage and a decrease (p < 0.05) in lipid oxidation was observed on day 9. Carbonyl content increased (p < 0.05) up to day 5, remaining constant (p > 0.05) from day 5 to day 9. We concluded that fresh lamb patties from LD muscle of animals slaughtered with 10 months of age was relatively stable to oxidative process during refrigerated storage without additional treatment, which may represent a viable and interesting alternative for refrigerated meat market.

ACS Style

Jéssica Diogo Baltar; Rami Fanticelli Baptista; Ana Paula Amaral De Alcântara Salim; Juliana Maria Guedes De Oliveira; Maria Lucia Guerra Monteiro; Carlos Adam Conte Junior. Oxidative Stability of Lamb Meat Patties From Longissimus dorsi Muscle Stored Under Refrigeration. Journal of Food Studies 2018, 8, 13 .

AMA Style

Jéssica Diogo Baltar, Rami Fanticelli Baptista, Ana Paula Amaral De Alcântara Salim, Juliana Maria Guedes De Oliveira, Maria Lucia Guerra Monteiro, Carlos Adam Conte Junior. Oxidative Stability of Lamb Meat Patties From Longissimus dorsi Muscle Stored Under Refrigeration. Journal of Food Studies. 2018; 8 (1):13.

Chicago/Turabian Style

Jéssica Diogo Baltar; Rami Fanticelli Baptista; Ana Paula Amaral De Alcântara Salim; Juliana Maria Guedes De Oliveira; Maria Lucia Guerra Monteiro; Carlos Adam Conte Junior. 2018. "Oxidative Stability of Lamb Meat Patties From Longissimus dorsi Muscle Stored Under Refrigeration." Journal of Food Studies 8, no. 1: 13.