No abstract

a b s t r a c tThe aim of this work was to develop a quality index method (QIM) scheme for whole ice-boxed refrigerated blackspot seabream and to perform shelf-life evaluations, using sensory analysis, GR Torrymeter measurements and bacterial counts of specific spoilage organisms (SSO) during chilled storage. A QIM scheme based on a total of 30 demerit points was developed. Sensory, physical and microbiological data were integrated and used to determine the rejection point. Results indicated that the shelflife of blackspot seabream is around 12e13 days.

No abstract

ResumoEste estudo teve como objetivos obter produtos (surimi e fishburger) a partir da carne mecanicamente separada (CMS) de tilápia do Nilo (Oreochromis niloticus) e avaliar seus aspectos químicos, microbiológicos, nutricionais e sensoriais. Para elaboração do fishburger, a CMS foi submetida a lavagens sucessivas, obtendo-se um concentrado protéico definido como surimi. A caracterização química da CMS e do surimi foi determinada pelas análises da composição química (umidade, proteína e lipídeos) e do perfil de aminoácidos. As análises microbiológicas foram realizadas para Estafilococos, coliformes a 45 °C e Salmonella sp. A análise sensorial do fishburger foi realizada por meio da aplicação do teste de aceitação global, avaliando-se parâmetros como aparência, sabor, odor e textura. O surimi apresentou menores teores proteico (14,81%) e lipídico (7,15%) e maior umidade (75,44%) em comparação à CMS (P<0,05). Os perfis de aminoácidos da CMS e do surimi foram semelhantes, apresentando alto valor nutricional pela sua composição de aminoácidos essenciais. A análise microbiológica demonstrou que o produto estava dentro do padrão sanitário exigido pela legislação. A análise sensorial obteve notas próximas de 7,0 para aparência, sabor, odor, textura e aceitação geral. Com base nos resultados obtidos, conclui-se que o surimi pode ser utilizado na elaboração do fishburger por apresentar atributos sensoriais, nutricionais e microbiológicos desejáveis e por estimular o aproveitamento dos coprodutos gerados na filetagem da tilápia. Palavras-chave: Aminoácidos, aceitação global, atributos de qualidade, CMS AbstractThe aim of this study was to obtain products (surimi and fishburger) from mechanically separated meat (MSM) of Nile tilapia (Oreochromis niloticus), and evaluate its aspects chemical, microbiological, nutritional and sensory attributes. For fishburger preparation the MSM was submitted to successive washes cycles, to obtaining a protein concentrate defined as surimi. The composition of MSM and surimi was determined by analysis of moisture, protein, lipid and amino acid profile. Microbiological analysis were performed for Staphylococcus sp., coliforms at 45 ° C and Salmonella sp. Sensory analysis of fishburger was performed by the global acceptance testing, for evaluation of parameters such as general appearance, odor, flavor and texture. The surimi showed lower protein (14.81%) and lipid (7.15%) content and higher moisture (75.44%) compared to the MSM (P <0.05). The amino acid

17The aim of this study was to use proximate chemical composition, amcro and trace 18 elements, fatty acid profile and stable isotopes as traceability tools to assess geographic 19 origin and seasonality of croaker (Micropogonias furnieri). Croaker from Parnaíba 20 contained higher ash in July and lower fat content than croaker from Santos. In contrast, 21 croaker from Santos had statistically higher proportion of 16:1n-9+16:1n-7, 20:1n-11, 22 20:1n-9, MUFA and n-3/n-6 ratio than croaker from Parnaíba. Concerning seasonality, 23 croaker caught in July had significantly higher amounts of 14:0, 15:0, 16:1n-9+16:1n-7 24 and saturated fatty acids than fish caught in December. Concerning elements, significant 25 differences were also detected between seasons for Cl, Ca, Fe, Sr and S, whereas 26 differences between geographic origins were only observed with K. δ 13 C and δ 15 N were 27 statistically different between geographic origins, whereas differences between seasons 28 were only detected in δ 15 N ratio of croaker from Santos. Fatty acids, minerals and stable 29 isotope are effective methods to trace geographic origin and seasonality of croaker. 30Nonetheless, further investigation is still required with larger samples of croaker to 31 enable the implementation of fatty acids, elements or stable isotope as authenticity tools 32 by food control agencies. 33 34

AIN-93 diet increased early mortality, while attenuated the chronic remodeling process after experimental coronary occlusion. Therefore, this diet has biological effects and should be use with attention in this model.

No abstract

No abstract