Recuperación de autores

Estudios iberoamericanos relevantes descriptos por sus mismos autores. Los trabajos fueron recientemente editados por prestigiosas revistas de la región y el mundo; SIIC las difunde por publicar investigaciones de autores iberoamericanos.

Massami Shimokomaki *
Autor invitado por SIIC

O trabalho contribui para avaliar o valor nutrititivo de um alimento intensamente utilizado em embutidos cárneos

VALOR BIOLÓGICO DAS PROTEÍNAS DA CARNE MECANICAMENTE SEPARADA DE FRANGOS EM EXPERIMENTOS COM RATOS

A carne mecanicamente separada desengordurada de frangos apresenta elevada concentração de proteína de um ótimo valor biológico.

* Massami Shimokomaki
describe para SIIC los aspectos relevantes de su trabajo
Biological Evaluation of Mechanically Deboned Chicken Meat Protein Quality,

Editado por

90(4):579-583, 2005

Food Chemistry

BB SIIC. Ingreso: 2003-
Managing editor: G. Birch
The chemical and biochemical composition of foods is fundamental to the study of their properties and processing applications. Food Chemistry publishes original peer–reviewed research papers dealing with a wide range of subjects which are essential to the food scientist and technologist.
Topics include: the chemical analysis of food; chemical additives and toxins; chemistry relating to the microbiological, sensory, nutritional and physiological aspects of food; structural changes in molecules during the processing and storage of foods; direct effects on foods of the use of agrochemicals; chemical quality in food engineering and technology.
Additionally the journal features the Analytical, Nutritional and Clinical Methods Section covering the measurement of micronutrients, macronutrients, additives and contaminants in foodstuffs and biological samples. Papers should be concerned with methods, their development and evaluation, results of collaborative studies, novel techniques (ELISAs, etc.), automated or on-line procedures for process control, methods for food adulterants, aspects of quality assurance including the preparation and characterization of reference materials, and relevant review articles. Methods concerned with the assessment of nutrient bioavailability from the diet and nutritional status will also be considered. Papers should focus on the development of new, or modification of existing analytical procedures and include sufficient data from real samples to validate the method.
Audience: Food technologists, scientists and chemists.
Abstracting/ indexing: BIOSIS, CAB Abstracts, Chemical Abstracts, Chemical Engineering Biotechnology Abstracts, Current Contents, EMBASE, Food Science and Technology Abstracts, Nutrition Abstracts, Publications in Food Microbiology, SCISEARCH, Science Citation Index and Sociedad Iberoamericana de Informacion Cientifica (SIIC) Data Bases.
http://www.elsevier.com/wps/find/journalabstracting.cws_home/405857/abstracting#abstracting

Institución principal de la investigación
* Universidade Estadual de Londrina, Londrina, Brasil

Londrina, Brasil (especial para SIIC):
Carne mecanicamente separada de frangos (CMSF) é um produto cárneo obtido pelo esmagamento de tecidos após a remoção da carne e é largamente utilizado na fabricação de produtos cárneos. A qualidade protéica da farinha (FCMS) preparada a partir de CMSF desengordurada foi química- e biologicamente avaliada durante o crescimento de ratos e por estudos de balanço de nitrogênio. A composição química aproximada em base seca de CMSF e da FCMS mostrou a concentração protéica de 90.5 e 82.2%, lipídeos de 3.0 e 13.0% e resíduo mineral fixo de 6.1 e 4.2%, respectivamente. Houve um relativo bom balanceamento de aminoácidos essenciais nas duas amostras embora a lisina apresentou-se em concentração baixa na CMSF sendo o seu aminoácido limitante. As dietas dessas farinhas mostraram uma elevada proporção protéica, um alto aproveitamento da proteina e um elevado balanço nitrogênico mostrando consequentemente um elevado valor biológico e alta digestibilidade e um consistente NPU para as duas amostras.

Massami Shimokomaki *
Referencias bibliográficas
A.O.A.C. (1996). Official Methods of Analysis. Arlington, VA: Kenneth Hilrich APA (2002) Associação Paulista de Avicultura Available in http://www.apa.com.br Accessed in November, 5th. Brasil (1981). Ministério da Agricultura. Divisão de Inspeção de carnes e derivados. Serviço de Inspeção de Produtos de Origem Animal – Regulamento da Inspeção Industrial e Sanitária dos Produtos de Origem Animal, Brasília: Ministério da Agricultura. Circular 28/DICAR. Brinkman GL & Macneil JH. (1976) protein quality of mechanically deboned poultry meat as measured by rat PER. Nutrition Report International, 14, 365-381. Essary EO (1979). Moisture, fat, protein and mineral content of mechanically deboned poultry meat. Journal of Food Science, 44, 1070-1073. FAO/WHO/UNU. (1985). Energy and Protein Requirements. Report of a Joint FAO/WHO/UNU Expert Consultation. World Health Organisation Technical Rpt. Series 724. World Health Organisation, Geneve. Garcia FA, Mizubuti IY, Kanashiro MY & Shimokomaki M. (2001) Intermediate moisture meat product: biological evaluation of charqui meat protein quality. Food Chemistry, 75, 405-409. Hackler LR. (1977) Methods of measuring protein quality: a review of bioassay procedure. Cereal Chemistry, 54, 984-995. Hoffman FL, Mansor AP, Coelho AR & Vinturim TM. (2002) Microbiologia de carcaças e carnes mecanicamente separadas (CMS) obtidas em abatedouro de aves da região de São José de Rio Preto, SP. Higiene Alimentar, 16, 45-50. Lee TG, Williams SK, Sloan D & Littell R. (1997) Development and evaluation of a chicken breakfast sausage manufactured with mechanically deboned chicken meat. Poultry Science 76:415-421. Mielnik MB, Aaby K, Rolfsen K, Ellekjær MR & Nilsson A. (2002) Quality of comminuted sausages formulated from mechanically deboned poultry meat Meat Science 61, 73-84 Satterle LD, Froning GW & Janky DM. (1971) Influence of skin content on composition of mechanically deboned poultry meat. Journal of Food Science, 36, 979-981. Sgarbieri VC. (1996) Proteinas em alimentos proteicos: propriedades e degradações. São Paulo: Editora Vilela. Spackman DH, Stein WH & Moore S. (1958) Automatic recording apparatus for use in the chromatography of aminoacids. Analytical Chemistry, 30, 1190-1206. Statistical Analysis Systems (1989). SAS user’s Guide. 5o. ed. Cary, NC, 956p. Tanaka MCY & Shimokomaki M. (1996) Collagen types in mechanically deboned chicken meat. Journal Food Biochemistry, 20, 215-225. Urbano G, López Jurado M, Hernández J et al. (1995) Nutritional assessment of raw, heated and germinated lentils. Journal Agriculture Food Chemistry, 43, 1871-1877. Walker AF. (1983) The estimation of protein quality. In: Developments in food protein. Edited by Hudson, B.E.F. Vol. 2, pp. 293-323. London, Applied Sciences Publishers Ltd. Yang TS & Froning GW. (1992). Changes in the myofibrillar protein and collagen content of mechanically deboned chicken meat due to washing and screening. Poultry Science, 71, 1221-1227.

Otros artículos de Massami Shimokomaki Ruiz MR, Matsushita M, Visentainer JV, Hernandez JA, Ribeiro EL de A, Shimokomaki M, Reeves JJ & Souza NE. Proximate chemical composition and fatty acid profiles of Longissimus dorsi from pasture fed LHRH immunocastrated, castrated and intact Bos indicus bulls. South African J. Animal Sci., v. 35, n. 1, p. 13-18, 2005. Ribeiro EL de A, Hernandez JA, Zanella EL, Shimokomaki M, Ferreira SHP, Youssef E, Ribeiro HJS, Bogden R & Reeves JJ. Weight gain, carcass and meat characteristics of pasture fed LHRH immunocastrated, castrated and intact bulls. Meat Science, v.68, n.2., p. 291-296, 2004. Guarnieri PD, Soares AL, Olivo R, Schneider JP, Macedo RM, Ida EI & Shimokomaki M. Preslaughter handling with water shower spray inhibits PSE (Pale, Soft, Exudative) broiler breast meat in a commercial plant. Biochemical and Ultrastructural observations. Journal Food Biochemistry, v. 28 n.3, p.269-277, 2004. Soares AL, Ida EI, Miyamoto S, Blazquez FJH, Olivo R, Pinheiro JW & Shimokomaki M. Phospholipase A2 Activity in Poultry PSE, Pale, Soft, Exudative, J. Food Biochemistry, Trumbull, v. 27, n. 4, p. 309-319, 2003. Rocha Garcia CE, Youssef EY, Souza NE, Matsushita M, Figueiredo E & Shimokomaki M. Preservation of spent Leghorn hen meat by drying and salting processing. J. Applied Poultry Res., v.12, p. 335-340, 2003. Barretto ACS, Ida EI, Silva RSF, Torres EAF & Shimokomaki M. Empirical models for describing poultry meat lipid oxidation inhibition by natural antioxidants, J. Food Analysis Composition, v.16, n. 5, p.587-594, 2003. Teodoro WR, Witzel SS, Velosa APP, Shimokomaki M, Abrahamsohn PA & Zorn TMT. Increase of interstitial collagen in the mouse endometrium during decidualization. Connective Tissue Research, v. 44, n. 2, p. 1-8, 2003. Youssef E, Rocha Garcia CE & Shimokomaki M. Effect of salt on color and warmed-over flavor in charqui meat during processing. Braz. Arch. Biol. Technol.,v. 46 n. 4, p. 595-600, 2003. Lara JAF, Senigalia SWB, Oliveira TCR, Dutra IS, Pinto MF & Shimokomaki M. Evaluation of survival of Staphylococcus aureus and Clostridium botulinum in charqui meats. Meat Science, v. 65, n. 1, p. 609-613, 2003. Shimokomaki M, Youssef EY & Terra NN. Curing. Encyclopedia of food sciences and nutrition, St Louis, Elsevier, Caballero B, Trugo L, Finglas PM, Ed., 2nd edition, p. 1702-1707, ISBN 0-12-227055-X, 2003.

Autor invitado
24 de enero, 2005

Descripción aprobada
27 de marzo, 2005

Edición
22 de julio, 2005

Biological Evaluation of Mechanically Deboned Chicken Meat Protein Quality

Título en portugués
Avaliação Biológica da Qualidade Protéica da Carne Mecânicamente Separada de Frangos

Autor
Massami Shimokomaki

Farmacêutico, Universidade Estadual de Londrina, Professor Associado

Clasificado en siicsalud

Nutrición
Principal 1
Bioquímica
Principal 2

Conexiones temáticas con
Veterinaria

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