{"id":3515,"date":"2024-07-24T12:10:43","date_gmt":"2024-07-24T15:10:43","guid":{"rendered":"https:\/\/nutribotanica.com.br\/?p=3515"},"modified":"2025-01-28T07:48:25","modified_gmt":"2025-01-28T10:48:25","slug":"study-of-the-application-of-natural-and-synthetic-antioxidants-in-meat-products","status":"publish","type":"post","link":"http:\/\/nutribotanica.com.br\/zh\/study-of-the-application-of-natural-and-synthetic-antioxidants-in-meat-products\/","title":{"rendered":"\u8089\u5236\u54c1\u4e2d\u5929\u7136\u548c\u5408\u6210\u6297\u6c27\u5316\u5242\u7684\u5e94\u7528\u7814\u7a76"},"content":{"rendered":"

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\"Ground
\u56fe 3 - \u8d64\u85d3\u9178\u94a0 - 0,05%<\/figcaption><\/figure>\n\n\n\n

\u8131\u6c34\u9488\u53f6\u679c\u6c41\uff08BMGTE-22-01\uff09<\/h4>\n\n\n\n

\u5b9e\u9a8c\u8868\u660e\uff0c\u6d53\u5ea6\u4e3a 0.30% \u7684\u9488\u53f6\u679c\u6c41\u8131\u6c34\u6837\u54c1\uff08\u56fe 4\uff09\u4e0e\u5176\u4ed6\u6d53\u5ea6\u548c\u5176\u4ed6\u914d\u65b9\u7684\u6837\u54c1\u76f8\u6bd4\uff0c\u6027\u80fd\u66f4\u597d\uff0c\u8fd9\u662f\u56e0\u4e3a\u7ef4\u751f\u7d20 C \u662f\u4e00\u79cd\u5929\u7136\u6297\u6c27\u5316\u5242\uff0c\u80fd\u4fdd\u8bc1\u98df\u54c1\u7684\u7a33\u5b9a\u6027\u3002<\/p>\n\n\n\n

\u5b83\u6709\u52a9\u4e8e\u786e\u4fdd\u98df\u7269\u7684\u67d4\u8f6f\u5ea6\u548c\u5149\u6cfd\u5ea6\uff0c\u56e0\u6b64\u662f\u6027\u80fd\u6700\u597d\u7684\u5929\u7136\u4ea7\u54c1\u3002\u5728\u6027\u80fd\u65b9\u9762\uff0c\u5b83\u4e5f\u8868\u73b0\u51fa\u4e86\u66f4\u597d\u7684\u6548\u679c\u3002\u5b83\u80fd\u6709\u6548\u4fdd\u6301\u8089\u7c7b\u7684\u8272\u6cfd\u3001\u98ce\u5473\u548c\u5929\u7136\u8272\u7d20\uff0c\u8fd8\u80fd\u4e3a\u6d88\u8d39\u8005\u5e26\u6765\u5065\u5eb7\u76ca\u5904\u3002<\/p>\n\n\n\n

\"Ground
\u56fe 4 - BmgTE-22-01 - 0,05%<\/figcaption><\/figure>\n\n\n\n

\u7ed3\u8bba<\/h3>\n\n\n\n

\u9879\u76ee BMgTE-22-01 \u4e2d\u7684\u8131\u6c34\u91d1\u96c0\u82b1\u6c41\u8868\u73b0\u6700\u4f73\u3002\u9274\u4e8e\u8131\u6c34\u91d1\u96c0\u82b1\u679c\u6c41\u662f\u4e00\u79cd\u5929\u7136\u914d\u6599\uff0c\u5b83\u5728\u8089\u5236\u54c1\u4e2d\u7684\u5e94\u7528\u6709\u5229\u4e8e\u4fdd\u6301\u8272\u6cfd\u3001\u98ce\u5473\u548c\u5929\u7136\u8272\u7d20\uff0c\u5e76\u4e14\u7531\u4e8e\u4f7f\u7528\u4e86\u5929\u7136\u6297\u6c27\u5316\u5242\uff0c\u5bf9\u6d88\u8d39\u8005\u7684\u5065\u5eb7\u6709\u76ca\u3002<\/p>\n\n\n\n

\n\n\n\n

\u53c2\u8003\u6587\u732e<\/strong><\/p>\n\n\n\n

AG\u00caNCIA NACIONAL DE VIGIL\u00c2NCIA SANIT\u00c1RIA. Portaria n\u00b0 540 de 12 de outubro de 1997. Aprova o regulamento t\u00e9cnico: Aditivos alimentares – defini\u00e7\u00f5es, classifica\u00e7\u00e3o e emprego. Di\u00e1rio Oficial da Uni\u00e3o. Bras\u00edlia, 1997.<\/p>\n\n\n\n

ARA\u00daJO, J. Qu\u00edmica de alimentos: teoria e pr\u00e1tica. 2\u00aa ed. Vi\u00e7osa: Editora UFV, 1999. 416p., 2015.<\/p>\n\n\n\n

BRIDI, A.M.; SILVA, C.A. Avalia\u00e7\u00e3o da carne su\u00edna. Londrina: Midiograf, 2009. 120p.<\/p>\n\n\n\n

BOAKYE, K.;MITTAL, G.S. Changes in colour of beef M. Longissimus dorsi Muscle during ageing. Meat Science, v.42, p. 347 \u2013 354, 1996.<\/p>\n\n\n\n

DAMODARAN, S.; PARKIN, K.; FENNEMA, O. R. Fennema\u2019s food chemistry. 4. ed. Boca Raton: CRC Press, 2008. 1144 p.<\/p>\n\n\n\n

INSTITUTO ADOLFO LUTZ – IAL. M\u00e9todos f\u00edsico-qu\u00edmicos para an\u00e1lise de alimentos. 4 ed. S\u00e3o Paulo: Instituto Adolfo Lutz, 2008. Dispon\u00edvel em: http:\/\/www.ial.sp.gov.br\/resources\/editorinplace\/ial \/2016_3_19\/analisedealimentosial_2008. pdf. Acesso em: 20 out. 2018.<\/p>\n\n\n\n

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MELO, A. A. M.; VILAS BOAS, E.V. B. Inibi\u00e7\u00e3o do escurecimento enzim\u00e1tico de banana ma\u00e7\u00e3 minimamente processada. Ci\u00eancia e Tecnologia de Alimentos, Campinas, v. 26, n. 1, p. 110-115, jan.-mar. 2006.<\/p>\n\n\n\n

OLIETE, B.; MORENO, T.; CARBALLO, J.A.; VARELA, A.; MONSERRAT, L.; S\u00c1NCHEZ, L. Influence og ageing time on the quality of yearling calf meat under vacuum. European Food Research and Technology, v. 220, p. 489 \u2013 493,2005.<\/p>\n\n\n\n

RAMALHO, V. C.; JORGE, N. Antioxidantes utilizados em \u00f3leos, gorduras e alimentos gordurosos. Qu\u00edmica Nova, v. 29, n. 4, p. 1-11, 2006. Regulamento T\u00e9cnico de Identidade e Qualidade de carne mo\u00edda, PORTARIA SDA N\u00ba 664, DE 30 DE SETEMBRO DE 2022.<\/p>\n\n\n\n

Regulamento (CE) n. o 1333\/2008 do Parlamento Europeu e do Conselho de 16 de Dezembro de 2008 relativo aos aditivos alimentares.<\/p>\n\n\n\n

SUCUPIRA, Nat\u00e1lia Rocha; XEREZ, Ana Caroline Pinheiro; SOUSA, Paulo Henrique Machado. Perdas vitam\u00ednicas durante o tratamento t\u00e9rmico de alimentos. Unopar cient\u00edfica. Ci\u00eancias Biol\u00f3gicas e da Sa\u00fade, 2012. Dispon\u00edvel em: http:\/\/www. Destaques Acad\u00eamicos, Lajeado, v. 11, n. 4, p. 36-55, 2019. ISSN 2176-307055pgsskroton.com.br\/seer\/index.php\/JHealthSci\/article \/viewFile\/ 1025\/984. Acesso em: 18 ago. 2018.<\/p>\n\n\n\n

USDA. National Nutrient Database for Standard Reference. Release 28. Revised, May 2016. Dispon\u00edvel em: http:\/ https:\/\/ndb.nal.usda.gov\/ndb\/search\/list\/acerola. Acesso em: 20 dez. 2016.<\/p>\n\n\n\n

VIEIRA, Denise A.; SANTOS, Pauline S. Avalia\u00e7\u00e3o da Atividade Antioxidante das Folhas de Acerola, Ara\u00e7\u00e1 \u2013 Roxo, Goiaba, Guabiroba, Jabuticaba, Ora-Pro-Nobis e Pitanga. 2010. 48 f. Trabalho de Conclus\u00e3o de Curso (Gradua\u00e7\u00e3o) \u2013 Curso Superior de Tecnologia em Processamento de Alimentos Vegetais. Universidade Tecnol\u00f3gica Federal do Paran\u00e1, Campo Mour\u00e3o, 2010.<\/p>\n\n\n\n

VOGEL, Arthur Israel. An\u00e1lise qu\u00edmica quantitativa. 6 ed. Rio de Janeiro: LTC, 2013.<\/p>","protected":false},"excerpt":{"rendered":"

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