The effects of mechanically deboned poultry meat (MDPM) and levels of collagen fibers on comminuted, cooked sausage quality characteristics were investigated using the central composite rotatable design of response surface methodology (RSM). Use of collagen fiber as an additive affected the sausage characteristics, but the effect depended on the amount of the MDPM used. While MDPM additions resulted in higher cooking loss and darker and redder frankfurters, the addition of collagen fibers improved cooking yields and contributed to the lightness of the final product. Higher collagen fiber content was also accompanied by a significant increase in frankfurter hardness regardless of the MDPM content. Use of collagen fibers countered the negative effects of MDPM on sausage quality attributes, especially on cooking yields and final product color.

Two complementary methods, namely Multi-Trait Meta-Analysis and Versatile Gene-Based Test for Genome-wide Association Studies (VEGAS), were used to identify putative pleiotropic genes affecting carcass traits in Bos indicus (Nellore) cattle. The genotypic data comprised over 777,000 single-nucleotide polymorphism markers scored in 995 bulls, and the phenotypic data included deregressed breeding values (dEBV) for weight measurements at birth, weaning and yearling, as well visual scores taken at weaning and yearling for carcass finishing precocity, conformation and muscling. Both analyses pointed to the pleomorphic adenoma gene 1 (PLAG1) as a major pleiotropic gene. VEGAS analysis revealed 224 additional candidates. From these, 57 participated, together with PLAG1, in a network involved in the modulation of the function and expression of IGF1 (insulin like growth factor 1), IGF2 (insulin like growth factor 2), GH1 (growth hormone 1), IGF1R (insulin like growth factor 1 receptor) and GHR (growth hormone receptor), suggesting that those pleiotropic genes operate as satellite regulators of the growth pathway.

Estudo de variáveis de processamento para produção de doce em massa da casca do maracujá (Passiflora edulis f. flavicarpa) Study of the processing variables for the passion fruit (Passiflora edulis f. flavicarpa) peel preserveMarali Vilela DIAS 1 , Luisa Pereira FIGUEIREDO 1 , Wanderson Alexandre VALENTE 1 , Fabiana Queiroz FERRUA 1 , Patrícia Aparecida Pimenta PEREIRA 1 , Anirene Galvão Tavares PEREIRA 1 , Soraia Vilela BORGES 1 *, Paulo Roberto CLEMENTE 1 IntroduçãoO Brasil é o maior produtor mundial de maracujá, cultivando cerca de 35.000 ha e produzindo mais de 485 mil toneladas de frutos (Anuário Estatístico do Brasil, 2003;Cavichioli, 2006). A principal espécie de maracujá explorada comercialmente é a Passiflora edulis f. flavicarpa, que é o maracujá azedo ou amarelo (MARCHI, 2000). Mais da metade da produção mundial dessa fruta é destinada para a fabricação de suco concentrado com cerca de 30% de rendimento.Segundo Córdova et al. (2005) e Gondim et al. (2005, a casca do maracujá representa 52% da composição mássica da fruta, resíduo que não pode ser desprezado uma vez que é um material rico em fibras solúveis e minerais. Entretanto, a casca do maracujá apresenta uma substância flavonoide conhecida como naringina (GONDIM et al., 2005), presente também em frutas cítricas e toranjas (RIBEIRO; RIBEIRO, 2008;SANSONE et al., 2009), que confere sabor amargo ao albedo (casca). Este amargor pode ser removido por maceração em água (NASCIMENTO et al., 2003), maceração em solução de NaCl (GODOY et al., 2005) e mais recentemente pela imobilização da naringinase em k-carragena (RIBEIRO et al., 2008).Alguns trabalhos já estão sendo feitos com o objetivo de se utilizar as cascas do maracujá para a produção de doces. Nascimento et al. (2003) elaboraram doces em massa com casca de maracujá macerada previamente em água por 3 dias, mantendo constante a proporção de 50/50 de polpa/açúcar, pH de 3,7 e concentração final de 73 °Brix, variando apenas a porcentagem de xarope de glicose e o tipo de acidulante. Estes autores obtiveram melhores resultados com a formulação acidificada com o próprio suco de maracujá e apenas presença de sacarose. Oliveira et al. (2002) propuseram o aproveitamento da casca de maracujá amarelo para a produção de doces em calda contendo especiarias, e obtiveram boa aceitação sensorial entre provadores de várias faixas etárias.Entre outros fatores importantes de estudo para a produção de doces, destaca-se a importância da composição química da matéria-prima (pH, acidez titulável, sólidos solúveis, açúcares redutores e totais, pectina) e também a relação polpa/açúcar, o tipo de açúcar, o tempo e temperatura de cocção (JACKIX, 1988;ALBUQUERQUE, 1997).Visando minimizar o tempo de maceração e melhorar a qualidade do doce em massa para agregar valor a esse subproduto, este trabalho teve como objetivo determinar o melhor processo de maceração para remoção do gosto amargo do albedo (casca do maracujá) e otimizar formulação do doce AbstractThe use of passion fruit peel as raw material for the preparation of prese...

O maracujá é uma cultura típica de países de clima tropical, responsáveis por cerca de 90% da produção mundial. O Brasil é, atualmente, o maior produtor (e o maior consumidor) seguido do Peru, Venezuela, África do Sul, Sri Lanka e Austrália (SANDI et al.., 2003). O maracujá azedo (Passiflora edulis f. flavicarpa) representa cerca de 97% da área plantada e do volume comercializado em todo o País (BRIGNANI NETO, 2002). Estima-se que mais de 60% da produção brasileira de maracujá azedo seja destinada ao consumo in natura, através de sacolões, feiras, supermercados, etc. O restante é destinado às indústrias de processamento, sendo o suco o principal produto.A utilização do maracujá para a produção de suco resulta em grande quantidade de resíduos, uma vez que cerca de 60-70% do peso total do fruto é representado pela casca (albedo) e sementes, as quais apresentam propriedades funcionais e podem ser utilizadas para o desenvolvimento de novos produtos (CÓRDOVA et al., 2005).A fome e o desperdício de alimentos são dois grandes problemas que o Brasil enfrenta, constituindo-se em um dos paradoxos do País, pois o Brasil é um dos maiores exportadores de produtos agrícolas do mundo, produz 140 milhões de toneladas de alimentos por ano, e, ao mesmo tempo, existem milhões de excluídos sem acesso ao alimento em quantidade e/ou qualidade (GONDIM et al., 2005).Por ser constituído basicamente por carboidratos, proteínas e pectinas, o albedo de maracujá possibilita o seu aproveitamento para a elaboração de doces em calda, conforme prévio trabalho desenvolvido por Oliveira et al. (2002), os quais adicionaram condimentos à calda e obtiveram excelente aceitabilidade do AbstractBrazil produces tons of yellow passion fruit skin and seed residues that could be used for human consumption. The objective of this work was to determine the effects of the process parameters (volume of passion fruit juice used and cooking time of the albedos), on the physicochemical properties (pH, soluble solids, titratable acidity and total sugars) of compote prepared with passion fruit skin, and the sensory acceptance by consumers aiming to use the residues produced by food industries. A complete 2 2 factorial design was used to evaluate the parameters and responses. The sensory acceptance of the preserves was evaluated using a 9-point hedonic scale and buying intention using a 5-point scale. Lower pH values were obtained using larger volumes of juice and longer cooking times, both for the albedo and the preserves. For the albedo, higher values for soluble solids were found with longer cooking times and smaller volumes of juice. The overall results indicated a cooking time longer than 10 minutes and a larger volume of passion fruit juice as the most adequate processing conditions. Keywords: Passiflora edulis f. flavicarpa; fruits; processing; physicochemical analyses; sensory analyses. ResumoO Brasil gera toneladas de resíduos de cascas e sementes de maracujá amarelo que podem ser aproveitados na alimentação humana. Os objetivos deste trabalho foram determin...

The industrialization of passion fruit in the form of juice produces considerable amounts of residue that could be used as food. The objective of the present study was to determine the effects of the volume of passion fruit juice added to the syrup and the cooking time on the color and texture of passion fruit albedo preserved in syrup. Multi-linear models were well fit to describe the value for a* (for the albedo) the values for b* (for the albedo and syrup), which exhibited high correlation coefficients of 98%, 84%, and 88%, respectively. The volume of passion fruit juice added and the cooking time of the albedos in the syrup, involved in the processing of passion fruit albedo preserves in syrup, significantly affected color analyses. The texture was not affected by the parameters studied. Therefore, the use of larger volumes of passion fruit juice and longer cooking time is recommended for the production of passion fruit albedo preserves in syrup to achieve the characteristic yellow color of the fruit.

Due to the great volume of banana skin resulting from the industrialization of banana and to their high pectin content, the objectives of the present study were to evaluate the effect of the following factors: extract/sugar, pectin and citric acid on the chemical, physical and sensory qualities of the jellies obtained. A complete factorial experimental design was used (2(3)) with 3 central points to evaluate the influence of the factors on the dependent variables, testing the linear models. The chemical properties underwent few alterations and the instrumental and sensory texture attributes were mainly affected by the extract/sugar ratio and the pectin level. The brittleness, elasticity and gumminess increased with increases in the extract/ sugar ratio and pectin level. According to the sensory analysis and the purchasing intention, the best formulations were those obtained using a higher extract/sugar ratio (60/40) and lower pectin level (0.5 g/ 100), combined with the highest (20 mL) or lowest volumes of citric acid (15 mL), with scores for all the attributes in the range from 'I liked slightly' to 'I liked moderately'.

Animal movement is inherent in the marketing between the rural productive units, establishing space-time connections between them. The relational nature of such information is kept in the Animal Transit Guides (GTA), a mandatory issuance in Brazil. When evaluating such set of information, this work aimed at characterizing the bovine movement network in the state of Pará through the application of concepts from Social Network and Network Theory analysis. Where the nodes and edges that structure the network are respectively the rural properties and the number of cattle moved between them. The results obtained characterize the bovine movement in the state, which show distinct patterns such as the movement of a great number of animals rambling and a clear seasonality due to commercialization purposes. The evaluation of the network components' modularity also shows the subdivision of the state in four commercial clusters, where the central measures of its components define municipalities of economic and epidemiological interest. The results described herein help in the support of health surveillance and control measures, as well as the adoption of economic strategies and policies.

This study was conducted to evaluate the effect of red-wine grape pomaces on the quality and sensory attributes of beef hamburger patties. Both phenolic content and antioxidant activity were assessed using Syrah, Merlot and Cabernet Sauvignon pomaces. Following the assessment, hamburger patties were prepared with Merlot pomace at 0%, 2% and 4% for the patty quality and sensory attributes. Grape seeds possessed significantly higher phenolics and antioxidant activities over the seedless pomace (P < 0.05), whereas no significant difference was found for phenolics and antioxidant activities within the seeds and seedless pomaces. The patty pH decreased as the pomace was added for 2% and 4%. Colour values (L*, a* and b*) of patties lowered as the pomace was added. Allo-Kramer shear force and hardness values increased while cooking yield decreased (P < 0.05) with the addition of pomace. No significant difference between control and Merlot patties was found for flavour, juiciness and colour, whereas lower sensory attributes were observed for texture, taste and overall acceptability. It is observed that the addition of fermented red-wine grape pomace provides hamburger patties with health promoting factors such as antioxidant and other functional components, but it also provided darker, sourer and lower cooking yield.