A presente pesquisa se dedica a abordar os diferentes processos cognitivos relacionados ao projeto “Poetas de Escola” desenvolvido há alguns anos com estudantes dos anos finais do Ensino Fundamental da Escola Municipal Ministro Edgard Romero, no Rio de Janeiro. Seu foco é na análise dos estímulos cognitivos e perceptivos oferecidos aos estudantes a partir de um múltiplo esforço de análise, contemplando a potência da linguagem como ferramenta para a construção da cidadania, revisitando memórias, descobrindo identidades e concebendo pertencimentos.
Constant fishing industry innovations in response to consumer demands for novel, balanced healthy products exhibiting high nutritional value, as well as easy to prepare and ready to consume, have led to the emergence of new technologies. Among them, the development of products based on ground beef and fish mixtures are noteworthy. In this context, the purpose of this study was to develop products from different ground rainbow trout and tilapia fillet ratios, in the form of meatballs and nuggets, determining their proximate composition and physico-chemical, microbiological and toxicological characteristics. The average dry matter percentage of the developed products was 29.20±2.30%, while mineral content was 1.45±0.55%, lipid pulp content, 3.70±0.30% and crude pulp protein, 16.60±2.04%. Total psychotropic counts remained below 102 CFU/g, for standard counting on aerobic microorganism plates. Histamine and sulfur-based compounds were not detected in any of the prepared samples. The purpose of the work proposal was to develop foods and technologies that can serve as standards, allowing for simple handling products that apply ground meat mixtures from different fish species to maintain adequate nutritional indices after processing.
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