Use of natural antioxidant extracts obtained from aromatic herbs in developing pro...
| Grant number: | 13/08563-4 |
| Support type: | Research Grants - Visiting Researcher Grant - International |
| Duration: | October 01, 2013 - November 23, 2013 |
| Field of knowledge: | Agronomical Sciences - Food Science and Technology - Food Technology |
| Principal Investigator: | Marco Antonio Trindade |
| Grantee: | Marco Antonio Trindade |
| Visiting researcher: | Jose Manuel Lorenzo Rodriguez |
| Visiting researcher institution: | Centro Tecnolóxico da Carne (CTC), Spain |
| Home Institution: | Faculdade de Zootecnia e Engenharia de Alimentos (FZEA). Universidade de São Paulo (USP). Pirassununga , SP, Brazil |
Abstract
The objective of this Research Assistance - Visiting Researcher project, submitted to FAPESP, is to enable the visiting researcher Ph.D. Jose Manuel Lorenzo Rodriguez, from Meat Technology Center (San Cibrao of Viñas, Spain), to spend three months (from October to December of 2013) at the College of Animal Science and Food Engineering - University of São Paulo (FZEA/USP, Pirassununga - SP). Ph.D. Lorenzo has great experience in the area of Meat Technology and Meat Products, and coordinated 50 research projects in recent years and published 55 articles in JCR index. During the stay, the researcher will contribute in two research projects underway, coordinated by Prof. Dr. Marco Antonio Trindade: 1) Evaluation of microbiological and oxidative stability of meat products added with microencapsulated natural pigments obtained from jabuticaba (Myrciaria cauliflora) residue (FAPESP - Regular Research Assistance, Proc. 2012/17899-3) and 2) Use of natural antioxidant extracts obtained from aromatic herbs in the manufacture of products based on sheep meat (CNPq - Universal Call, Proc. 475274/2011-3). The activities to be developed by the visiting researcher in these projects will be: development of meat product with added jabuticaba extract, physicochemical characterization (composition and instrumental texture) and evaluation of the physical and chemical (colour, pH and TBARS index), microbiological and sensory stability of the sausages manufactured in both projects. On the other hand, Visiting Researcher will help in the analysis of the results and the writing of scientific papers related to the activities (the final draft and submission of articles can be giving away even after returning from the researcher to the institution original). Also, it will be planned visits to other institutions of the state of São Paulo that have active research groups in the field of Meat Technology and Meat Products, such as the Meat Technology Center (CTC/ITAL) and College of Food Engineering (FEA/UNICAMP). The Visiting Researcher will be collaborating with the "Food Engineering" Graduate Programa from FZEA/USP", lecturing and participating in an examination board. His cooperation will be extended to the other graduate programs in FZEA, because both professors and students will have the possibility of development new projects about Meat Products and futures research stay in Spain. (AU)