RESUMOTrata-se de um estudo de algumas formas de processamento da carne de jacaré do pantanal como uma alternativa de consumo, de uma forma não convencional, da carne dessa espécie. Testa-se, ao mesmo tempo, a utilização de carne de cortes normalmente descartados tais como o tronco e os membros. Dessa forma relatam-se os seguintes processamentos: produtos de salsicharia não embutidos (tipo hambúrguer), carne em conserva (enlatado), carne curada e não cozida (defumada) e produto curado e cozido (tipo apresuntado). Avaliase a qualidade dos produtos através da análise sensorial e mede-se estatisticamente o grau de sua aceitação. Palavras-chave: jacaré do pantanal; Caiman crocodilus yacare; processamento de carne. SUMMARY MEAT PROCESSING OF PANTANAL ALLIGATOR (CAIMAN CROCODILUS YACARE).This study considers different ways of processing alligator swampland meat as an alternative of consumption in a non conventional way for that species. It also evaluates the utilization of the meat coming from parts normally discarded such as muscle of the trunk and membranes. The following processes were accomplished to reach the objective: non sausage products (type hamburger) preserved meat (canned), non-cooked cured meat (smoky), and cured cooked product (type ham). The quality of the products was evaluated through sensorial analyses and the data were submited to statistical treatment to determine the acceptance degree. Keywords: pantanal alligator; Caiman crocodilus yacare; meat processing. PROCESSAMENTO DA CARNE DO JACARÉ DO PANTANAL (Caiman crocodilus yacare) -INTRODUÇÃOEntende-se como produtos cárneos processados ou preparados aqueles cujas características originais da carne fresca foram alteradas através de tratamentos fí-sicos e/ou químicos. O processamento da carne fresca visa à elaboração de novos produtos e, por sua ação sobre enzimas e microrganismos de caráter degradativo, prolonga a vida-de-prateleira. Ele não modifica de forma significativa as qualidades nutricionais originais, mas atribui características organolépticas como, cor, sabor e aroma, próprias de cada processo [6,9] Estudos recentes mostram que a carne fresca do jacaré do pantanal tem boa aceitação, conforme resultados de análises sensoriais . No mesmo trabalho, na avaliação das propriedades funcionais das proteí-nas da carne, as quais denotam o potencial tecnológico, demonstram ser altamente promissoras para a elaboração de derivados. Essa aceitação da carne do jacaré está também atestada nos registros de consumo no Brasil em restaurantes especializados e legalizados, alcançando em 1999 aproximadamente 30 toneladas, a um preço em torno de dez dólares americanos o quilo**.Dessa forma, baseado no potencial da carne e na importância de complementar alguns conhecimentos tecnológicos para o melhor aproveitamento da espécie, para que seja uma alternativa de consumo de carne não convencional, foi propósito deste trabalho, proceder ao processamento da carne de jacaré e aquilatar a qualidade dos produtos com base em uma avaliação sensorial de aceitação.Este es...
Research is being conducted in an attempt to produce biodegradable packaging to replace plastic products, thereby reducing solid waste disposal. In this work, zein films were produced from vegetable oils (macadamia, olive and buriti) and from pure oleic acid. The surface of zein-based films made using oleic acid has a good lipid distribution. The high content of oleic acid produced a film with the greatest elongation at break (8.08 ± 2.71%) due to the greater homogeneity of the protein matrix. The different oils did not affect the glass transition temperature (Tg). Tg curves of films with fatty acids showed a reduction in mass at between 50 and 120 °C due to water evaporation. At 120 °C the weight loss was 3-5% and above this temperature further weight loss was observed with the highest loss being seen in the film made using pure oleic acid. In conclusion, although biodegradable films were produced using the four different oils, the film made from pure oleic acid has the best characteristics.
Two biodegradable zein-based blend coatings were evaluated according to the impact on the quality of the "Minas Padrão" cheese throughout a storage period of 56 days. Throughout the storage, the biodegradable-coated cheese samples showed similar physicochemical characteristics in comparison to unpackaged and plastic-packaged cheese samples in terms of chlorides, ash, protein and acidity. Besides that, cheese samples with biodegradable coatings exhibited ca. 30% lower weight loss and avoided microbiological contamination for more than 50 days when compared to unpackaged cheese samples that exhibited contamination after 21 days. Although cheese samples with biodegradable coatings exposed a positive behavior in comparison to unpackaged cheeses, some challenges remain and require further studies. For instance, as a consequence of the moisture loss, after 28 days of storage, the biodegradable-coated cheeses were 124% harder, displayed 30% less proteolysis and more than 50% change in color surface than cheese samples with polyethylene packaging.
The influence of physical-chemical characteristics of maize grains and lactic acid concentrations on byproduct yields, generated by conventional wet milling, was studied during steeping, for four maize hybrids and two lactic acid concentrations (0.55 and 1.00%). For physical-chemical characterization, grain dimensions (length, thickness, and width) were determined, as well as mass of 100 grains, percentage of floating grains, volumetric mass, and centesimal composition. Statistical differences were found for percentage of floating grains (2.33 to 24.67%), volumetric mass (0.814 to 0.850 kg.L-1), mass of 100 grains (0.033 to 0.037 kg), water content (11.86 to 12.20%), proteins (8.21 to 9.06%), lipids (3.00 to 4.77%), and ashes (1.07 to 1.26%). There were no relationships of wet milling yields with maize appearance and physical-chemical characteristics. The addition of 1.00% lactic acid did not statistically improve byproduct yields; however, it favored separation of the grain components.
The purpose of this study was to evaluate changes in the structure and some functional properties of biofilms added with modified clays (Cloisite® 15A and Cloisite® 30B) prepared by the casting method. The analysis of the microstructure of the films, scanning electron microscopy (SEM), Optical microscopy (MO), and Infrared Spectroscopy (FTIR) indicated that the addition of clay in the films resulted in the formation of a heterogeneous microstructure, microcomposite or tactoid. Due to the formation of a microcomposite structure, functional properties of the films added with both clays such as opacity, solubility, and permeability to water vapor (PVA), were not better than those of the control film. Thus, it was concluded that although it is possible to produce a film added with modified clays using the casting method, it was not possible to obtain intercalation or exfoliation in a nanocomposite, which would result in improved functional properties.
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