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ABSTRACT

The development of fish derived products is different from fishery itself, and contributes to the local economy. Products such as fish burger and nuggets, made of fish as raw material, have been in the spotlight of the market in recent decades due to its nutritional properties and the increase in fish deriving activity. For some decades, the functional properties of polysaccharide gums have been studied in food industries. One of its main functions is the increase of viscosity, working as a thickener in aqueous solutions. This research aims to study the use of galactomannan from the seeds of Caesalpinia pulcherrima, commonly known as "flamboianzinho" in fish derived products prepared with the specie Oreochromis niloticus, known as Nile tilapia. Microbiological, physicochemical and sensory tests were conducted to evaluate the product and its acceptance and purchase intent of consumers. The results show that the three formulations of nuggets and hamburgers prepared with tilapia using Caesalpinia pulcherrima seeds as the thickener are within the microbiological standards required by Brazilian legislation. The physicochemical composition of the products was not affected by the addition of the gum and the products were well accepted as the appearance, odor, flavor, texture and global aspect, which obtained scores notes within the acceptance zone in all analyzed aspects. Most panelists declared that they would certainly buy or possibly buy the nuggets and hamburger prepared with tilapia, being, therefore, a good way of utilization of this species of fish and the Caesalpinia pulcherrima as thickeners in this type of product.Additional keywords: fish burger; galactomannan; nuggets; sensorial analysis. ResumoA produção de derivados de pescado é uma atividade diferenciada ao da pesca propriamente dita e contribui para a economia local. Produtos como o fish burger e nuggets produzidos com o pescado como matéria-prima têm ganhado enfoque no mercado, nas últimas décadas, pelo crescimento da atividade e por suas propriedades nutricionais. Há algumas décadas, vêm-se estudando as propriedades funcionais das gomas de polissacarídeo nas indústrias de alimentos. Uma de suas principais funções é no aumento da viscosidade, agindo como espessante em soluções aquosas. Este estudo tem como objetivo o uso de galactomanana das sementes de Caesalpinia pulcherrima, conhecida popularmente como "flamboianzinho", em derivados de pescado preparados com a espécie Oreochromis niloticus, conhecida como Tilápia-do-Nilo. Testes microbiológicos, físico-químicos e sensoriais foram conduzidos para avaliar o produto, sua aceitação e a intenção de compra dos consumidores. Os resultados obtidos mostram que as três formulações de nuggets e de hambúrguer preparadas com a tilápia, utilizando como espessante as sementes de Caesalpinia pulcherrima, estão dentro dos padrões microbiológicos exigidos pela legislação brasileira. A composição físico-química dos produtos não foi afetada pela adição de goma, e os produtos foram bem aceitos quanto à aparência...

Avaliação da incorporação de galactomanana deABSTRACT -With the market being increasingly competitive and consumers more demanding, it is extremely important to find more efficient and diversified alternatives for improving the quality of ice cream. The aim of this study was to develop guava-flavoured ice creams using galactomannan from Caesalpinia pulcherrima as a substitute for stabilizers, to evaluate their properties and to make a comparison with two commonly used stabilizers (xanthan gum and neutral super binder). To characterise the ice cream, analyses were made of overrun, resistance to melting, moisture, ash, protein, lipids, carbohydrates, total solids and pH. Microbiological quality was investigated by analysis of coliforms at 45 °C/g, of coagulase positive staphylococci/g and of Salmonella sp/25 g. Tests were carried out to evaluate purchase intent and the sensory attributes of colour, aroma, texture, flavour and overall impression. Three formulations of ice cream were made by modifying the stabilizer employed: neutral super binder (T1), galactomannan from C. pulcherrima (T2) and xanthan gum (T3). Melting rates showed a linear behaviour, being similar for up to 35 minutes for the three formulations. The ice cream samples had good values for overrun. No statistical differences were seen between the physical and chemical variables. In the sensory tests, the T2 formulation performed in a similar fashion to T1 and T3. However, the ice cream from formulation T3 displayed for the attribute of texture a better grade than the neutral super binder stabilizer (T1). All the formulations showed high purchase intent by the tasters. All the ice creams produced followed current legislation, showing that galactomannan from Caesalpinia pulcherrima can be used as a substitute for conventional stabilizers.

O mercado de polpa de frutas congeladas tem apresentado crescimento nos últimos anos, e para que esse mercado continue em expansão é fundamental que o produto possua qualidade satisfatória, principalmente do ponto de vista microbiológico. Por ser um produto alimentício com elevado percentual de água em sua composição, apresenta alta perecibilidade além de uma quantidade considerável de desperdício que podem desfavorecer economicamente o setor agroindustrial de polpas de frutas.  Dessa maneira, o objetivo deste trabalho foi avaliar a qualidade microbiológica de polpas de frutas congeladas produzidas e comercializadas no município de Limoeiro do Norte – CE. Para isso, 100 amostras de polpas de frutas congeladas adquiridas no comércio e em uma empresa produtora, de 11 diferentes sabores, foram submetidas a análise microbiológica de coliformes totais, termotolerantes, contagem de bolores e leveduras e Salmonella sp. Todas as amostras apresentaram conformidade com a legislação para coliformes totais e termotolerantes, enquanto que 60% das amostras apresentaram contagem de bolores e leveduras acima do permitido (7,9 x 10 5 UFC/g). Detectou-se a presença de Salmonella sp. em uma amostra de polpa sabor caju, obtida em estabelecimento comercial, estando em desacordo com a legislação vigente, que determina que este microrganismo deve estar ausente. Portanto, concluiu-se que em decorrência da qualidade microbiológica inadequada, a empresa produtora demonstrou controle higiênico-sanitário, seleção de matérias-primas e condições de armazenamento insatisfatórias no processamento das polpas de frutas congeladas produzidas e comercializadas em Limoeiro do Norte – CE, e portanto, oferecendo riscos à saúde dos consumidores.

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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.