RESUMO -O objetivo neste trabalho foi avaliar a qualidade da carne do músculo longissimus thoracis de bovinos durante a maturação. Amostras de 22 bovinos Nelore e 22 Red Norte machos, com 24 meses de idade, foram coletadas às 24 horas post mortem, mantidas a 2oC e analisadas aos 1, 7, 14 e 21 dias. Os animais foram terminados em confinamento (112 dias) com silagem de milho (50%) e concentrado (50%) à vontade. Os valores de pH final, perda por cocção, umidade, proteína, gordura e cinzas foram semelhantes entre as amostras de animais Nelore e Red Norte. O teor de vermelho (a*) e a intensidade de amarelo (b*) foram semelhantes entre as carnes dos dois grupos genéticos, porém a luminosidade (L*) foi maior nas amostras de animais Red Norte. A maturação afetou significativamente a luminosidade, o teor de vermelho e amarelo, croma (C*), o ângulo de tonalidade (H*) e a percepção subjetiva da cor (ΔE), de forma que as alterações de cor mais importantes ocorreram entre 7 e 14 dias. A força de cisalhamento na carne dos animais Red Norte foi cerca de 0.9 kg inferior às dos animais Nelore. A maturação influenciou a força de cisalhamento ao longo da maturação e determinou reduções de 1,09; 0,21 e 0,56 kg nos períodos de 1 a 7; 7 a 14 e 14 a 21 dias, respectivamente. O índice de fragmentação miofibrilar foi maior na carne dos animais Red Norte e nas amostras maturadas por 21 dias. A carne dos animais Red Norte apresentou maior luminosidade e maciez. A maturação melhora a maciez das carnes, por reduzir a força de cisalhamento, porém modifica a cor, cujas alterações mais importantes acontecem entre 7 e 14 dias. A escolha do tempo de maturação mais adequado para as carnes bovinas depende do atributo a ser valorizado.Palavras-chave: cor, força de cisalhamento, índice de fragmentação miofibrilar, perda por cocção, pH, proteína Aged meat quality in Red Norte and Nellore cattleABSTRACT -The objective in this study was to evaluate meat quality of longissimus thoracisi muscle during ageing. Samples from 22 Nelore bovines and 22 Red Norte males at 24 months of age were collected at 24 hours post mortem, kept at 2 o C and analyzed on days 1, 7, 14 and 21. The animals were finished in confinement (112 days) with corn silage (50%) and concentrate (50%) ad libitum. Values of final pH, cooking loss, moisture, protein, fat and ash were similar among samples of Nelore and Red Norte animals. The red level (a*) and the yellow intensity (b*) were similar among meats of the two genetic groups, however, luminosity (L*) was higher in samples of Red Norte animals. Ageing significantly affected luminosity, level of red and yellow, chroma, tone angle (H*) and subjective perception of the color (ΔE), thus, the most important changes in color occurred from 7 to 14 days. Shear force in the meat of Red Norte animals was approximately 0.9 kg lower than in Nelore animals. Ageing influenced shear force during maturation with a reduction of 1.09 kg, 0.21 kg and 0.56 kg in the periods from 1 to 7, from 7 to 14 and from 14 to 21 days, respectively. The myofibril...

RESUMONo presente trabalho foi avaliado o efeito de métodos de cocção na composição química, teor de colesterol e totais de ácidos graxos de filés de Tilápias do Nilo. Os tratamentos foram cozimento em água (CA), fritura em óleo de soja (FO), assado em forno elétrico (FE), assado em forno microondas (MO), e um grupo testemunha (filés crus). O delineamento foi inteiramente casualizado, cada tratamento com 7 peixes e a unidade experimental foi um peixe (2 filés -1 para CA, FE, FO e MO, respectivamente) com relação aos crus (33,00 mg/100g). Os filés FO (P<0,05) apresentaram menores totais de ácidos graxos saturados e monoinsaturados e mostraram maior percentual de ácidos graxos poliinsaturados, quando comparados aos demais grupos. O cozimento aumenta a matéria seca, resultado da perda de água dos filés e aumento na concentração dos demais constituintes. O tratamento frito em óleo causa uma incorporação do meio (óleo de fritura) aos filés e aumenta os lipídeos totais, alterando o perfil de ácidos graxos dos filés de peixes fritos.Termos para indexação: Peixe, ácidos graxos, colesterol. ABSTRACTIn this work, the effects of different cooking methods of Nile tilapia fillets on their chemical composition, cholesterol content and total fatty acids, were studied. Cooking methods evaluated were water boiling (WB), frying in soybean oil (SO), broiling in an electric oven (EO), cooking in a microwave oven (MO) and a control group (raw fillets). The experiment was conducted as a completely randomized design, with the fish (two fillets/fish) considered as the experimental unit, and seven experimental units were used per treatment. Dry matter increased (P<0.05) in cooked fillets (23.27 % WB, 25.44 % EO, 31.93 % MO and 33.44 % SO) when compared with raw fillets (20.61 %). Total lipids were higher (P<0.05) in SO fillets (17.36 %), than in all the other treatments (6.94 % WB, 9.80 % EO, 8.66 % MO and 5.92 % raw fillets). All cooking methods increased (P<0.05) cholesterol content of the fillets (46.89 mg/100g WB, 46.46 mg/100g EO, 54.78 mg/100g SO and 57.28 mg 100g -1 MO) when compared with raw fillets (33.00 mg/100 g). Relative to all the other treatments, FO fillets had (P<0.05) lower values for saturated and monounsaturated fatty acids, and a higher percentage of polyunsaturated fatty acids. Overall, water boiling results in an increase in dry matter due to water loss in the cooking process, with higher concentration of the remaining constituents. Cooking by oil frying leads to the incorporation of oil in the fillets, with an increase in total lipids and a change of the fatty acid profile in fried fish.

Microencapsulation is a group of technologies aiming to produce small particles called microcapsules that can be released at a specific speed under certain conditions. Microencapsulation technology is used in the pharmaceutical, agrochemical, and food industries; however, microcapsule production is most challenging for applications in the food industry owing to the high costs of the technique, which may make the final product too expensive. Common methods for microencapsulation include spray-drying and coacervation, and different wall materials and filling materials can be used for both techniques. In this review, we summarize current methodologies used for microencapsulation, with a focus on applications in the food industry.

RESUMOVisou-se com este trabalho, comparar a vida útil de presunto fatiado sem capa de gordura (condicionadas à temperatura entre -1 e 4ºC), usando os tratamentos: sistema de embalagem a vácuo (EV) e sistema de embalagem com atmosfera modificada (AM) (50% de N 2 e 50% de O 2 ), com os laminados flexíveis PET/PEBDL (AM1) e PVDC/EVA/PEBDL (AM2) sobre os parâmetros microbiológicos e físico-químicos, por 35 dias. As análises realizadas foram: contagem padrão em placas (CCP), contagem de fungos (CF), pH e umidade. Nas análises do dia inicial de trabalho verificou-se a contagem de <10 2 UFC/g de Staphylococcus aureus e para os demais microrganismos <101 UFC/g. Com relação aos tratamentos, verificou-se que a embalagem com AM estendeu em 5 dias a vida útil do produto em relação a embalagem EV. O pH inicial médio de 6,4 aumentou para 6,55; 6,58 e 6,63 nos tratamentos EV, AM1 e AM2, respectivamente. O tratamento AM2 aumentou a vida útil em relação ao AM1.Termos para indexação: Atmosfera modificada, polietileno, poliamida. ABSTRACTThe aim of this work was to compare the shelf-life of sliced ham without fat layer storage in a range of temperature between 1º and 4ºC using the following treatments: vacuum packing (VP) and packing with modified atmosphere (MA) (50% of N 2 and 50% of O 2 ) using flexible sheets of PEAD/LDPE (MA1) and PVDC/EVA/LDPE (MA2) on microbiological and physical chemical parameters for 35 days. Analysis of plate count of microorganisms, pH and humidity were conduced to evaluate the shelf-life of ham.In the first day of analyze the countings of Staphylococcus aureus had been inferior to 10 2 CFU/g and for the other microorganisms inferior to 10 1 CFU/g. The packed with modified atmosphere increased five days in the shelf-life of the product when compared to vacuum packing. The initial pH (6.4) increased to 6.55, 6.58 and 6.63 on VP MA1 and MA2, respectively. The treatment MA2 increased the shelf-life when compared to modified atmosphere (1).

RESUMOCom o objetivo de caracterizar a carne de jacaré-do-pantanal, 20 peças (cortes comerciais) foram obtidas de cinco carcaças de animais oriundos de zoocriadouros (Cáceres MT), abatidos com peso entre 2,5 a 3,0 kg. Os cortes comparados foram: filé de cauda, filé de dorso, filé de lombo e membros. As características físico-químicas de perda de peso por cozimento (médias com variação de 38,99 a 42,28 %); força de cisalhamento (2,29 a 2,50 kgf) e o componente de cor luminosidade (54,01 a 56,02) foram semelhantes nos diferentes cortes. O teor de vermelho foi mais elevado (P<0,05) em membros (2,38), do que em filé de lombo, de cauda e de dorso (-0,54; -0,53 e 1,92, respectivamente). Na composição química, não houve diferença entre cortes para a proteína. Os valores foram diferentes em relação a umidade, gordura e cinzas. O corte filé de cauda mostrou (P<0,05) maior percentual de gordura (0,54 %), do que os cortes: filé de lombo, filé de dorso e membros (0,29; 0,40 e 0,34%, respectivamente). A carne dessa espécie apresenta cortes com aparência muito clara, semelhante a coloração de pescado e quando cozidos, apresentam maciez elevada. Embora os cortes apresentem reduzidos percentuais de lipídios totais, o corte filé de cauda tem mais gordura do que os demais. Termos para indexação:Crocodillus, Caiman yacare, qualidade de carne, composição. ABSTRACTWith the objective of characterize the alligator swampland meat, a total of 20 parts (commercial cuts) were taken of 5 carcass from these animals kept in captivity (Cáceres MT) slaughtered with the weight ranged 2.5 to 3 Kg. The commercial cuts were tail filet, back filet, loin filet and members. The physical chemistry characterizes of weight loss (ranged means from 38.99 to 42.28%) shear force (2.29 to 2.50 kgf) and the color component luminosity (54.01 to 56.02) were similar in the different cuts. However, the tenor of red was higher (P<0.05) for members (2.38), compared with loin filet, tail filet and back filet (0.29, 0.40 and 0.34% respectively). In the chemistry composition, any difference (P>0,05) among the cuts to total protein content. Therefore the results shows different in moisture, fat and ashes . The cut tail filet showed (P>0,05) higher fat percentage (0,54%) than the others cuts loin filet, back filet and members (0,29; 0,40, and 0,34% respectively) These results show that the meat of alligator presents cuts with appearance very clear, similar to the color of fish, and when cooked, presents high tenderness. Also the cuts shows low percentage of total lipids and the cut tail filet show to have more fat than the others cuts.

Edible films and coatings have been proposed for food preservation. The coalho cheeses coated with galactomannan from Caesalpinia pulcherrima and Cymbopogon citratus essential oil (EO) were evaluated. Thus, the microbiological, physical–chemical, and weight loss aspects in the coated cheeses were analyzed during 20 days of storage. The treatment with 1.0% galactomannan and 0.2% EO obtained better stability; therefore, it was stored for 30 days at 4 ± 1°C. The extraction yield of galactomannan from C. pulcherrima was 25.4%. In EO, the main found compounds are α‐citral (41.49%), β‐citral (30.63%), and β‐mycrene (16.66%). In the analysis of cheese stability, the values for weight loss as a function of storage time varied from 2.52% to 25.62%. The moisture, pH and water activity, there was a statistical difference only for moisture. Therefore, edible coverage provided microbial reduction, physical–chemical stability, and sensory characteristics within the acceptance zone, being considered viable for the food industry. Practical applications The biopolymers extracted from the endosperm of the Caesalpinia pulcherrima seed, associated with the essential oil of Cymbopogon citratus, can be used as edible or biodegradable coatings in various food products. One of these products is rennet cheese, as it has an excellent nutritional composition and is conducive to the development of microorganisms, thus having a reduced shelf life. The use of coatings based on galactomannans and essential oil would make it possible to reduce the microbiological, physical, and sensory changes in these products, as well as the environmental impacts caused by non‐biodegradable packaging, being an alternative for replacing synthetic materials.

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