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Grape juice residue was incorporated into ice cream at 2.5%, 5.0% and 10.0% to obtain a product with functional characteristics. The chemical composition, colour, total phenolic compounds, antioxidant capacity and sensory acceptance of the ice creams were analysed at day 0 and after 40 days of storage. Ice creams containing grape juice residue had a higher concentration of phenolic compounds and antioxidant activity compared to the control samples. Consumers’ acceptance was similar for all products. At the end of storage, the polyphenol content and antioxidant activity had decreased. Grape juice residue has potential as a natural source of antioxidants to develop new products.

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Contributing for a healthier lifestyle, the technology of active and biodegradable packaging with antimicrobial and/or antioxidants compounds and reduced sodium intake have been increasingly applied in meat and meat products. Thus, the objective of this research was to assess the effectiveness of oregano essential oil (OEO) and potassium sorbate incorporated in packaging applied to the restructured chicken steaks with 40 % reduction in sodium chloride in frozen storage for 150 days. The composition of packaging did not influence moisture, crude protein, total lipids, ash, sodium and potassium content as well as pH evaluated on days 0 and 150. Salty taste was the only significant indication in the sensory analysis (p<0.05). The use of 1 % and 0.5 % OEO incorporated in packaging reduced rancidity through lipid oxidation and can be regarded as an active antioxidant; the use of oregano or potassium sorbate in active films caused the development delay effect E. coli. Thus, the use of active packaging may maintain the product quality.

RESUMO.Com o objetivo de determinar o melhor processamento térmico para farinhas de penas e de sangue para frangos de corte, foram utilizados os seguintes tratamentos: (T1) cozimento inicial das penas por 30min a 4kgf/cm o C, addition of 20% pre-cooked blood, and additional drying for 105 minutes; (T4) initial cooking of the feathers for 60 minutes at 4kgf/cm 2 , drying for120 minutes at 180 o C, addition of 20% pre-cooked blood, and additional drying for 120 minutes. The highest energy content and the highest coefficients of digestibility for the /aminoacids were obtained with the meal 1. It was possible to conclude that treatment 1 was the most appropriate to process the feather and blood meal.Key words: thermal treatment, feather meal, blood meal. IntroduçãoNos últimos anos, o Brasil apresentou desenvolvimento significativo na avicultura, notadamente na produção de frangos de corte. Em decorrência da expansão desse setor, verificou-se expressivo aumento na demanda de matérias-primas para produção de ração, ao passo que foi observado crescente aumento na produção de resíduos, das partes não-comestíveis das aves, representados por penas, vísceras abdominais, sangue e carcaças condenadas (Moura et al., 1994).A utilização desses subprodutos como fonte alternativa de proteína para rações, além de reduzir os custos da ração, aumenta o lucro dos abatedouros avícolas e evita também a poluição ambiental, que poderia ser causada caso esses resíduos fossem jogados no meio ambiente.A farinha de penas contém alto teor de proteína bruta, mas de 85% a 90% dessa proteína é a queratina, que, em virtude da sua estrutura e da grande quantidade de aminoácidos sulfurosos, possui baixa solubilidade e alta resistência à ação de