Within the rich diversity of South American freshwater fish, Colossoma macropomum (Characiformes: Serrasalmidae), known as tambaqui, cachama or blackfin pacu, can reach 30 kg, is a traditional product in regional fish markets and has drawn the attention of fish farmers since the 1930s. Considerable progress achieved in different fields of aquaculture science has contributed to the growth of tambaqui production.
The effects of washing solutions and number of cycles on mechanically deboned turkey meat (MDTM) were evaluated for the production of surimi‐like material (SLM) using water, sodium chloride, sodium bicarbonate, and potassium phosphate buffer. Yields vary from a low of 30.98% with sodium chloride solution to as high as 37.33% with sodium bicarbonate. Chemical composition of washed samples showed moisture content of 75.46%–79.52%, fat at 5.87%–7.14%, protein at 12.35%–15.36%, and ash at 0.81%–1.29%. Repeated washings resulted in reduce in soluble proteins. Washing with sodium bicarbonate increased sodium content of unwashed MDTM from 60.76 mg/100 g to 109.41 mg/100 g, while water and phosphate buffer decreased it to 5.33 mg/100 g and 7.95 mg/100 g. SLM washed with sodium bicarbonate had higher pH and water holding capacity, and showed better changes in color characteristics than unwashed MDTM and other SLMs. This study demonstrates that sodium bicarbonate solution provided a desirable SLM with best technological quality. Practical applications MDTM is widely used by the Brazilian industry in the production of meat products, in which the use of up to 60% of the product is allowed. However, in products with a low fat content and with light color characteristics, such as some cured cooked poultry, the use of MDTM is limited precisely because it contains high content of fats and heme pigments. Washing process is one of a practical method to produce SLM resulting in higher myofibrillar proteins concentration and lower fat and heme pigments. However, different washing solutions and multiple washes provide different qualities of SLM from different species. Thus, determining the optimal washing process and its effects on the SLM characteristics is important for its application in meat products with low fat and with less pigmentation. Due to its properties, all types of SLM had potential applications for meat replacer in the production of emulsified and restructured meat products, with emphasis on the SLM obtained by use of sodium bicarbonate washing solution.
In the food sector, a sustainable possibility for the fish industry is sausage production with minced fish. The aim of this study was to determine the shelf life of frozen fish sausage prepared with waste and fillets, produced from Nile tilapia filleting wastes, in order to establish the storage time of the new product. The shelf life of the product was determined during frozen storage at −10°C by a series of analysis at 15‐day intervals. The frozen storage had an effect on the chemical and physical characteristics of the final product. The nutritional and microbiological quality of the tilapia sausage was maintained within the recommended standards. The acceptance of the product was not compromised by the storage period. The shelf life of fish sausages made with wastes and fillets, ground, of Nile tilapia, under the work conditions described, can be ensured during 60 days of storage at −10°C. Practical applications The relatively simple, low‐cost, and sustainable production of the minced fish and the certainty of the absence of bones make its use possible in emulsified products. Considering the fact that fish belongs to perishable foods, the main concern of the researchers and industries is their shelf life extension of the new product. However, information on the effect of frozen storage on the chemical, physical, microbiological, and sensory properties of the fish sausage produced from minced tilapia is limited. To reach this innovation, it is essential for the monitoring of the final product parameters over the frozen storage to establish the shelf life.
O conteúdo deste livro e seus dados e sua forma, correção e confiabilidade são de responsabilidade exclusiva dos autores. É permitido o download e compartilhamento desta obra desde que no formato Acesso Livre (Open Access) com os créditos atribuídos aos respectivos autores, mas sem a possibilidade de alteração de nenhuma forma ou utilização para fins comerciais. APRESENTAÇÃOA ideia central deste livro é mostrar o que é e o quão importante é o Trabalho de Conclusão de Curso (o tão temido TCC!).Queremos te mostrar que o TCC não é um "bicho de sete cabeças" que surgiu de algum lugar desconhecido. O TCC é uma forma de expressar o seu conhecimento sobre determinada área e focando um determinado tema de interesse.Além disso, o TCC elaborado com empenho, método e senso crítico, principalmente quando publicado em uma revista científica, contribui para aumentar o conhecimento e, muitas vezes, para solucionar um determinado problema.Antes de abordar o TCC propriamente dito, torna-se necessário conhecer um pouco mais sobre Ciência, Conhecimento Científico, Método Científico e Pesquisa, palavras que se tornarão corriqueiras a partir de agora.Assim, iniciaremos descrevendo, de maneira bem simples, o que é fundamental para que se consiga embasar a elaboração de um TCC de qualidade.Em seguida, abordaremos os pontos necessários para a construção de uma pesquisa científica, descrevendo detalhadamente sobre a elaboração do seu planejamento, também chamado Projeto de Pesquisa.Por fim, você irá aprender a produzir seu TCC, como resultado concreto do projeto de pesquisa elaborado a partir de um tema escolhido por você e pelo seu orientador. Ao longo deste livro exemplificaremos algumas normas e formatações para facilitaro entendimento e escrita dos trabalhos científicos, para isso, utilizamos como referência manuais e documentos da Universidade Federal de Lavras -UFLA. Sugerimos também, que você consulte as normas da sua instituição de ensino para elaboração dos trabalhos científicos, além das normas da Associação Brasileira de Normas Técnicas (ABNT).Esperamos que a leitura deste material seja enriquecedora e produtiva. Para tanto, o conteúdo deste livro foi organizado em três unidades e cada unidade está organizada em 5 (cinco) textos.Fique atento(a) aos ícones que aparecerem nos textos! Eles indicam ações e orientações importantes para a construção do conhecimento.Para finalizar, esperamos que sua leitura seja prazerosa e possibilite o entendimento dos métodos científicos para elaboração do seu trabalho de conclusão de curso.
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