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This research aimed to assess the properties of biodegradable films prepared with lyophilized myofibrillar proteins (LMP) from fish filleting residues, fatty acids (stearic, palmitic, and caproic), and surfactant (SLS). The films were characterized to assess the effects of adding those components. Adding fatty acids and SLS resulted in more flexible films with higher elongation values compared to the LMP film. The films prepared with 5% stearic acid and 10% SLS and with 10% palmitic acid and 20% SLS had higher tensile strength compared to the LMP film. Solubility reached 100% in the films added with 10% fatty acids with and without SLS. Oncreasing the concentration of fatty acids and SLS led to less transparent films. Microscopy analysis showed changes in the morphological structure of the films added with fatty acids and SLS, resulting in whitish films when greater SLS contents were used.

Considering the quality of meat produced in the TS or TSPS, it is concluded that finishing buffaloes in the pasture still represents the best alternative. © 2016 Society of Chemical Industry.

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The k-Nearest Neighbor (KNN) algorithm was used to classify and select biodegradable packaging produced from fish gelatine incorporated with palm oil and clove and oregano essential oils. All reinforced films are highly resistant to attraction, with an emphasis on a sample of clove essential oil with a value of 53.18 MPa. Also, the addition of palm oil and essential oils increases the elasticity and thickness of the packages. The packages have antioxidant and antimicrobial properties with an inhibition zone for S. aureus of 11.73 and 11.23 mm for the film with essential oil of oregano and film with palm oil, respectively. KNN proved to be efficient for the classification and selection of packaging. The results highlighted the packaging with clove essential oil as the best for presenting the highest values of antioxidant activity, tensile strength, and elongation. Palm oil is an interesting alternative for applications in biodegradable films due to its antimicrobial activity, antioxidant properties, abundance, and low cost. Packaging made of fish gelatin with the addition of vegetable oils is a promising alternative for food applications.

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The goal of this study was to evaluate sous vide fish and assess the influence of time and temperature on the pasteurization process through quality parameters. The raw material (tambaqui fillets) and the sous vide underwent physical, physicochemical, and microbiological analyses. A sauce was prepared containing soy sauce, water, horseradish and garlic flakes. The product's pasteurization parameters of time and temperature were defined according to a 2 2 central composite rotatable design (CCRD), and the dependent variables were water holding capacity (WHC) and instrumental texture aiming at obtaining high WHC values for the product to maintain the desired juiciness. The microbiological analysis required by legislation have indicated that the fish fillets and sous vide were within de standard. The values of total coliforms found in the samples (fillets and sous vide) analyzed were below the critical level of 10² CFU/g. The counts of sulphite-reducing clostridia and psychrotrophic and mesophilic bacteria on plates in the samples were <1x10 CFU/g. In conclusion, temperature was the most important factor in the pasteurization process, significantly contributing to the quality of the final product. The mathematical models proposed were considered predictive for each response.Keywords: fish, tambaqui, texture, response surface RESUMO O objetivo deste estudo foi avaliar a influência do tempo e da temperatura no processo de pasteurização do sous vide de peixe por meio dos parâmetros de qualidade. Foram realizadas análises físicas, físico-químicas e microbiológicas na matéria-prima (filé de tambaqui) e no sous vide. Foi preparado um molho