Influence of vitamin E supplemented diet on charque quality and lipid stabilization

Brazilian Archives of Biology and Technology

Elizete Maria Pesamosca Facco²  Moacir Evandro Lage¹  Helena Teixeira Godoy² 

[1] ,Universidade de Campinas Faculdade de Ciência de Alimentos Departamento de Ciência de AlimentoCampinas SP ,Brasil

关键词: Charque;    lipid oxidation;    tocopherol;    vitamin;    supplementation;   

DOI  :  10.1590/S1516-89132009000300025

来源: SciELO

【 摘 要 】

The present work evaluated and compared the lipid oxidation of charque, taken from, the semi-tendinosus muscle of animals from the Nelore breed (Bos taurus indicus), supplemented with α-tocopherol. Charque was produced submitting the samples to salt moisture, salt drying and exposition to the sun for dehydration until water activity values (Aw) reached 0.75. The statistical analysis of the results showed that there were no significant differences in the values of cholesterol, total lipids, fatty acids and substances relative to tiobarbituric acid (TBARS) and tocopherol as the samples were controlled and supplemented, respectively. Despite this, the values of TBARS and cholesterol were lower in the samples with the supplement of α-tocopherol. The supplementation, at the levels used showed no significant result in the addition of α-tocopherol in the feeding of animals destined for the processing of charque.

【 授权许可】

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