This work aimed to elaborate 2 formulations of tambaqui sausages, smoked freshness and cuiabana, and to perform their sensory evaluation. After preparation, the pasta was embedded in a casing and stored under refrigeration until the moment of smoking, in the case of freshness, and subsequently the analyzes were carried out. Acceptance, purchase intention and preference tests were carried out, with the participation of 49 IFAM / CMZL tasters. Cuiabana showed better results in all analyzes, with values of 4.52 for the acceptance test, 4.44 for the purchase intention, and 65.3% in the preference test. The freshness obtained, respectively, the values of 4.31, 4.33, 34.7%. Despite the differences, it can be said that both formulations have been accepted and are commercially viable.
Fish, including jaraqui, are the main source of protein for the population in northern Brazil, and it is of great interest to introduce new products, such as pates, using the regional raw material at low cost and available to consumers. This work aimed to elaborate 2 formulations of jaraqui pates, the pasty and creamy, and to perform their sensory evaluations. After the preparation of the mayonnaise that composed the pates, they were produced in compatible proportions according to the recipe formulation, with variation in the quantity of cooked filet, raw filet, curing salt and mayonnaise. The products were analyzed by acceptance tests, intention to purchase and preferably, with the participation of 48 tasters. The pasty showed acceptance of 100%, with an average of 4.58; the creamy showed acceptance of 98%, with an average of 4.4. About the intention to buy the pastry, 100% of the tasters would buy the product if they found it for sale, with an average of 4.46; the creamy presented 95.83% of intention to buy, with an average of 4.27. As for the preference of the evaluators, the samples did not differ (p>0.05). According to the sensory analysis, both formulations were accepted and are commercially viable.
A ausência de cuidados durante a cadeia produtiva pode comprometer a qualidade do pescado comercializado. Staphylococcus aureus é uma das principais bactérias patogênicas transmitidas principalmente pela manipulação inadequada, sendo considerado um micro-organismo responsável por grande parte dos surtos de intoxicação alimentar. Neste contexto, essa pesquisa teve como objetivo isolar e identificar Staphylococcus aureus em locais da Feira da Panair, localizada no município de Manaus -AM, e orientar os comerciantes quanto às boas práticas de manipulação de pescado. Foram coletadas amostras biológicas por meio de swabs estéreis, sendo cinco esfregaços das bancadas e cinco esfregaços das mãos dos manipuladores do estabelecimento em questão. Após a coleta, as amostras foram avaliadas quanto à presença bacteriana conforme a Instrução Normativa 62/2003, acrescentando-se o teste de Manitol aos testes complementares. Os resultados evidenciaram Palavras-chave: Boas práticas de manipulação do pescado, contaminação bacteriana, doenças transmitidas por alimentos, educação sanitária.
Este trabalho teve como objetivo elaborar duas formulações de patê de jaraqui, a pastosa e a cremosa, e realizar as análises físico-químicas dos produtos. Inicialmente era feita a maionese e depois acrescentada a matéria-prima. Para os pastosos, foram utilizados 30,28% de filé de jaraqui cozido, 0,14% de sal de cura e 69,56% de maionese. Para os cremosos, 15,19% de filé de jaraqui cozido, 15,19% de filé de jaraqui cru, 0,14% de sal de cura e 69,45% de maionese. Após a elaboração, foi realizada a análise físico-química. O pH das amostras (6,0) não apresentou diferença entre os produtos. Os patês pastosos e cremosos apresentaram valores de umidade, cinzas, lipídios, proteínas e carboidratos, respectivamente: 56,32%, 1,1%, 23,33%, 10,92% e 8,32%; e 57,03%, 1,5%, 23,04%, 9,02% e 9,34%. Apenas os valores de umidade e cinzas apresentaram diferença significativa (p <0,05).
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