ABSTRACT

The objective of this work was to investigate the effect of road transportation conditions on the occurrence of broiler PSE-(Pale, Soft, Exudative) and DFD-like (Dark, Firm, Dry)

No abstract

Increase in the nutritional quality of tilapia mechanically separated meat and application in fish patties Aumento da qualidade nutricional da carne mecanicamente separada de tilapia e aplicação em empanados de peixes

Resumo AbstractThe aim of this work was to evaluate the influence of the management conditions and distance to a commercial plant on chicken broilers Dead on Arrival (DOA). This work was conducted in the winter and summer seasons of 2008 in a commercial plant. In the winter season, the transport distances were 15 and 57 km, and in the summer season the distances were 15 and 55 km from the farm to the slaughterhouse and the experiments were carried out in duplicate. In the summer, to evaluate the effect of water bath over the birds before the actual transportation, a group of two trucks were submitted to a water bath (GWthB) and the other without water bath treatment (GWoutB). The results showed that in the winter, the DOA was not influenced to distance of transport. In the summer, the DOA values for GWthB group varied from 0.12 to 0.17% while for the GWoutB the DOA values ranged from 0.16 to 0.27% indicating that the bath treatment after broilers truck loading and before transportation reduced broiler chicken mortality.

Pre-gelatinized starch and dextrin help in the gelatinization of patties without adding heat to improve texture. Aiming to evaluate the effect of the addition of pre-gelatinized starch and dextrin in the preparation of mechanically separated meat patties obtained from Nile tilapia filetage residues. An experimental planning of the rotational central Composite Design (DCCR) 2 2 with 4 axial points with 9 formulations and 4 replications at the central point was applied, totaling 12 assays. A base formulation is developed to be applied in the design with different levels (0, 0.5, 1, 2, 3%) According to the planning (DCCR), pre-gelatinized starch and dextrin. A regression model was developed for the variable Shear Force response (texture). Analyses of chemical composition, Aw, ph, texture and scanning microscopy and sensory analyses were performed. For the development of the patties the best result was for 1.5% of pre-gelatinized starch and 1.0% dextrin. Thus, the use of mechanically separated meat with the addition of pre-gelatinized starch and dextrin to produce restructured products is of great importance for the fish industry, as it improves the texture of the breaded presented a Greater acceptance by consumers.

<p>The aim of this study was to evaluate the beliefs, attitudes, and habits of consumption of dietary fiber and fiber-enriched products by consumers from the Northern region of Paran&aacute;, Brazil. In the present work, a questionnaire was applied to 100 people, which allowed observing a low consumption of these products. The attitude assessment showed that fibers are important for the adequate functioning of the body, because they are not digested by humans, allowing the control of obesity and diabetes, increasing satiety, and reducing cholesterol. In addition, consumers had knowledge of the fiber-rich foods and the need for their daily consumption. However, they were not sure if fiber intake could be related to decreasing the risk of breast cancer and that the fibers do not provide calories. In general, the attitude of consumers was positive in relation to the fibers and their products, however, it is recommended to strengthen the communication to consumer about health and functional properties of the consumption of dietary fiber.</p><p>&nbsp;</p><p>DOI: http://dx.doi.org/10.14685/rebrapa.v3i1.56</p>

ResumoEstudar fora do país de origem permite ao estudante estrangeiro vivenciar novos desafios inerentes à vida universitária, inclusive adaptar-se a uma nova alimentação com base nos ingredientes disponíveis. Este estudo teve como objetivo realizar reflexões sobre o comportamento alimentar de universitários estrangeiros da Universidade Federal da Integração Latino Americana (UNILA). Foi utilizada metodologia quantitativa, por meio de questionário bilíngue aplicado a universitários voluntários da referida universidade. Com a aplicação do questionário realizou-se uma discussão baseando-se nos itens tempo, dinheiro, conhecimento culinário e nutricional, alimentos consumidos e padrão de compras de alimentos. Acrescentou-se ainda um diálogo sobre as adaptações alimentares dos universitários e suas dificuldades, reforçando o alimento com um fator identitário. Espera-se que esta pesquisa possa contribuir para outras análises, promovendo uma aproximação entre nutrição e ciências sociais, entendendo a alimentação como um fenômeno social a ser analisado de forma interdisciplinar.Palavras-Chave: alimentação saudável; América-latina; universitários. Resumen Estudiar fuera del país de origen permite al estudiante extranjero experimentar nuevos desafíos inherentes a la vida universitaria, incluso adaptarse a una nueva alimentación basada en los ingredientes disponibles. Este