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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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This research studied the effect of thermoplastic extrusion on the expansion index (EI), water absorption index (WAI), water solubility index (WSI), and sensory acceptance (SA) of a snack from rice grits, polished rice grains, and shrimp. A 2 3 factorial design was used with independent variables, temperature in the third extruder zone (63.2-96.8°C), initial moisture (106.4-173.6 g/kg), and shrimp content (16-184 g/kg), whereas EI, WAI, WSI, and SA were the responses. Through the surface-response methodology, the formulation with 80 g/kg shrimp and 130 g/kg initial moisture processed at 85°C in the third extruder zone was considered optimal. The product had good EI, WAI, and SA, 65.6 g/kg moisture, 24.0 g/kg lipids, 89.5 g/kg proteins, 34.2 kg/kg ashes, 72.4 g/kg fibers, and 714.3 g/kg carbohydrates. The product is an alternative for using rice grit, which has low commercial value, while also fully using the regional shrimp.

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This research aimed to assess the freshness of farmed tambaqui (Colossoma macropomum) eviscerated and stored in ice for 30 days. The changes observed in the fish over storage were monitored through sensory evaluation Quality Index Method (QIM), pH, total volatile basic nitrogen (TVB‐N), thiobarbituric acid reactive substances (TBARS), and microbiological analyses (coagulase‐positive staphylococcus, Salmonella spp., coliforms at 45C, and mesophilic and psychrotrophic bacteria counts). The Quality Index (QI) showed a linear increase, ranging from 0 (maximum freshness) to 34 (total loss of freshness), with a strong correlation (R2 = 0.988) with storage time. The microbiological analyses showed that the psychrotrophic bacteria count went over the recommended limit after the 26th day. TVB‐N ranged from 4.01 to 15.92 mg/100 g; pH, from 6.01 to 6.57; and TBARS, from 0.01 to 0.14 mg MDA/kg between the 1st and 30th days of storage. The sensory, physicochemical, and microbiological analyses established that eviscerated tambaqui stored in ice is appropriate for consumption up until the 22nd day. Practical Applications The QIM takes into account the diversity among species and defines the sensory quality parameters for fish freshness. Sensory analysis has been shown to be an important tool to assess sensory quality of fresh fish and is largely used by sanitary inspection agencies. The QIM established that eviscerated tambaqui (C. macropomum) stored in ice at 0C remained proper for consumption until the 22nd day. The results of the application of QIM to marketed fish species can establish the product's shelf life which is a very important for the industry and for consumers. QIM: Development and Application of a Sensory Protocol for Farmed Tambaqui (C. macropomum).