The objective of this research was the elaboration of extracts from the solid industrial waste of Litopenaeus vannamei shrimp and to define the extract with the highest acceptance rate and highest extraction yield through physicochemical, microbiological and sensorial analysis. The extracts were obtained through a process of lyophilization of the liquid extracts from the baking of the waste. Three types of extracts were prepared with different raw materials: Ecasca (shells), Ecefa (cephalothorax) and Emix (50% shells±50% cephalothorax). With the exception of humidity, all other physical-chemical parameters presented significant differences between them. All data from the microbiological analysis were within the limits required by current Brazilian legislation. In the sensory evaluation, all the extracts were well accepted, the Ecefa being the treatment that obtained the highest index of acceptability for the aroma and flavor. The Ecefa treatment obtained the highest extraction yield. In view of the obtained data, it was possible to determine that the Ecefa treatment would have a greater potential as an extract to be applied in foods that can present shrimp aroma and flavor, thus contributing to the use of shrimp industry waste in the offer of a natural aromatic extract and for the preservation of the environment by avoiding the disposal of such waste improperly.
Objectives: The aim was to develop and evaluate the microbiological and sensory characteristics of a mortadella made from mechanically separated shrimp flavored Nile Tilapia. Study Design: In the data generated in the acceptance test of the mortadellas, the averages and standard deviations were calculated and the Analysis of Variance (ANOVA) was subsequently performed, the averages were compared by the Tukey test, at the level of 5% significance. Place and Duration of Study: Universidade Federal de Campina Grande, Department of Graduate Studies in Process Engineering, between January 2017 and May 2018. Methodology: Three mortadellas formulations were developed with varying concentrations of shrimp flavored aromatic extract. In formulation M0.5 0.5% was added, in formulation M0.75, 0.75%, and in formulation M1 1% of aromatic extract. In the microbiological analyses, Staphylococcus coagulase-positive, Salmonella sp. and Coliforms at 45°C were determined. Acceptance and purchase intention tests were performed with 100 untrained judges. Results: All formulations presented microbiological characteristics within the standards established by the legislation in Brazil. The sensory tests indicated a good acceptance of all mortadellas samples, achieving an acceptability rate of 85.97% for formulation M1, and 84.42% and 80.25% for formulations M0.75 and M0.5 respectively. The addition of higher concentrations of aromatic extract had a positive influence on the acceptance of the products. For the purchase intention test, M0,75 and M1 formulations were statistically equal (p<0.05) and had a better evaluation with averages of 4.32 and 4.38 respectively, corresponding to the term "I would possibly buy". Conclusion: It can be presumed that the formulations developed are an alternative to add value to the residues from the processing of tilapia filleting, and can be used in the elaboration of mortadella with healthier and more nutritious characteristics and with a possible acceptability for marketing.
ResumoA rotulagem nutricional é definida como toda descrição destinada a informar o consumidor sobre as propriedades nutricionais de um alimento e compreende a declaração de valor energético, carboidratos, proteínas, gorduras totais, gorduras saturadas, gorduras trans, fibras alimentares e sódio Sendo assim é imprescindível conhecer e utilizar as informações que constam nos rótulos para que possa ser consumido um alimento de acordo com as necessidades requeridas e que as empresas sejam fiéis às tabelas nutricionais. Em vista disso, objetivou-se com o presente trabalho verificar se as informações nutricionais contidas nos rótulos de três marcas de biscoitos tipo champanhe apresentam conformidade com os valores obtidos nas análises físico-químicas. Foram adquiridas três marcas de biscoitos tipo champanhe em supermercados da cidade de Garanhuns -PE, codificadas em A, B e C, as amostras apresentavam-se dentro do prazo de validade e com as embalagens intactas para a realização das análises de: teor de água, lipídeos, proteínas, cinzas, carboidratos e o valor calórico. As médias obtidas foram comparadas através da análise de variância (ANOVA) e o teste de Tukey posteriormente calculado o erro percentual entre os valores informados nos rótulos dos biscoitos com as médias encontradas nas análises. De acordo com os resultados obtidos, os biscoitos analisados apresentaram valores calóricos altos, devido, principalmente, ao elevado teor de carboidratos, componente principal das amostras. Com relação ao erro percentual, houve grande divergência, especialmente para o valor calórico do biscoito da marca B (34,72%) e o teor de lipídeos em todas as marcas (80,55, 81,55 e 77,89%), respectivamente, podendo ser considerado um indicativo de falsificação, acarretando riscos à saúde do consumidor.Palavras-Chave: adulteração, legislação, rotulagem nutricional. ResumenEl etiquetado nutricional se define como cualquier descripción destinada a informar al consumidor sobre las propiedades nutricionales de un alimento y comprende la declaración del valor energético, carbohidratos, proteínas, grasas totales, grasas saturadas, grasas trans, fibra dietética y sodio. y use la información en las etiquetas para que un alimento se pueda consumir de acuerdo con las necesidades requeridas y que las empresas sean fieles a las tablas nutricionales. Por lo tanto, el objetivo del presente estudio fue verificar si la información nutricional contenida en las etiquetas de tres marcas de galletas de champán presenta conformidad con los valores obtenidos en el análisis fisicoquímico. Se adquirieron tres marcas de galletas de champán en los supermercados de Garanhuns: PE, codificadas en A, B y C, las muestras estaban dentro de la fecha de vencimiento y el empaque estaba intacto para el análisis de: contenido de agua, lípidos, proteínas, cenizas, carbohidratos y valor calórico. Los promedios obtenidos se compararon mediante análisis de varianza (ANOVA) y prueba de Tukey con un nivel de significancia del 5%, y se calculó el porcentaje de error entre los valores...
O feijão fava é uma leguminosa produzida na região Nordeste e existe um mercado consumidor assegurado para seu consumo, porque além de fornecer proteína vegetal, oferta um sabor diferente para a população como substituto do feijão, tornando-se uma fonte de renda para os produtores. O feijão fava é cultura que logo após a colheita é submetida ao processo de secagem para a conservação, porém verificar o comportamento dos grãos em diferentes condições é importante como forma de conservação. O congelamento é uma forma de conservação que inibi o crescimento microbiano e praticamente retarda todo o processo metabólico. Diante do exposto, teve-se como objetivo umidificar o feijão fava de lima, até 30% b.u, e determinar o comportamento da cinética de congelamento utilizando diferentes temperaturas: -15 e -25<sup>o</sup>C; -50 e -80<sup>o</sup>C (temperaturas semi-criogênicas); -170<sup>o</sup>C (vapor de nitrogênio) e -196<sup>o</sup>C, assim como a difusividade térmica. A equação utilizada para a obtenção da cinética de congelamento foi a de resfriamento unidirecional. Nas curvas de congelamento obtidas, nas temperaturas estudadas, não se distinguem as três fases típicas das curvas de congelamento da água pura, indicando que 30% é um valor, relativamente, baixo quanto ao percentual de teor de água. Em relação a difusividade, ocorreu uma tendência de aumento com a diminuição da temperatura.
The objective of this research was to prepare sweet potato chips (Ipomoea batatas L.) in three different thicknesses (0.75, 1.25 and 1.75 mm) using a combined oven drying and frying process at three different temperatures (60, 70 and 80 °C) and to evaluate its centesimal composition, water content and texture (rupture resistance). The water and ash contents increased as the thickness increased and the opposite effect was observed for the lipids that reduced with increasing thickness. For the absorption of fat and calories, the chips presented varied values that can be attributed to the fact that the chips did not undergo the process of exhaustion after the frying. The highest values of rupture resistance (RR) were observed for the chips of 1.75 mm and the absorption of fat and water content interfered directly in this resistance. The sweet potato chips with lower caloric value were those that had drying at 60 °C in the thicknesses of 0.75 and 1.75 mm, however the best sample were chips with 0.75 mm thickness by the drying treatment at 60 °C combined with frying, taking into account the values of water content, calories and fracture.
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