Érica Barbosa Santos

Physico-chemical and sensory attributes of low-sodium restructured caiman steaks containing microbial transglutaminase and salt replacers

Our objective was to examine the physico-chemical and sensory attributes of low-sodium restructured caiman steaks containing microbial transglutaminase (MTG) and salt replacers (KCl and MgCl2). Trimmings from caiman carcasses were processed into restructured steaks with or without MTG and salt replacers; the five treatments were CON (1.5% NaCl), T-1 (1.5% NaCl+1% MTG), T-2 (0.75% NaCl+1% MTG+0.75% KCl), T-3 (0.75% NaCl+1% MTG+0.75% MgCl2), and T-4 (0.75% NaCl+1% MTG+0.375% KCl+0.375% MgCl2). T-4 demonstrated the greatest (P<0.05) succulence and the lowest (P<0.05) values for cooked hardness, springiness, and cohesiveness. The greatest (P<0.05) purchase intention was for T-3. Furthermore, T-3 and T-4 were similar (P>0.05) to controls in salty flavor. Our findings suggest that the combination of MTG, KCl, and MgCl2 can be employed as a suitable salt reduction strategy in restructured caiman steaks without compromising sensory attributes and consumer acceptance.

Microbiology, sensory evaluation and shelf life of irradiated chicken breast fillets stored in air or vacuum

This work investigated the effects of different packaging methods (air and vacuum) combined with irradiation (0.0, 2.0 and 3.0 kGy) on the preservation of chicken breast fillets stored at 1oC for up to 18 days by sensorial test, determination of pH and bacterial growth. The findings indicated that the post-irradiation lag phase increased with the dose, leading to an extension in shelf-life. Vacuum-packed samples irradiated at 3.0 kGy exhibited the longest shelf life. Among the analyzed bacteria, coliforms and Listeria spp. were most sensitive to gamma radiation. All the fillets acquired more attractive coloration and better overall impression with irradiation. The combined use of vacuum packaging and irradiation (3.0 kGy) reduced the microbial populations without causing change in pH and yielded a significant shelf-life extension of refrigerated fillets, besides improving its appearance.

Refrigerated poultry breast fillets packed in modified atmosphere and irradiated: bacteriological evaluation, shelf life and sensory acceptance

In the present study the effects on shelf life and sensory acceptance of gamma-irradiated refrigerated poultry breast fillets subjected to modified atmosphere packaging (80% CO2/20% N2 or vacuum) were investigated. After irradiation with 2 kGy, sensory acceptance tests and monitoring of bacterial growth were performed in order to determine the sanitary quality of the samples. It has been found that irradiation, used in combination with modified atmosphere packaging, can double the shelf life of refrigerated poultry breast fillets by reducing the populations of aerobic mesophilic and psychrotrophic bacteria, enterobacteria, coliforms, Listeria spp. and Aeromonas spp., without significantly modifying its color or its overall appearance, the lactic acid bacteria being the most resistant to exposure to radiation and carbon dioxide.

Ocorrência de Listeria spp. em amostras de carne bovina moída comercializadas no município de Niterói, RJ, Brasil

Foram analisadas 30 amostras de carne bovina moida resfriada, previamente embaladas, provenientes de estabelecimentos comercias do municipio de Niteroi, RJ, com o objetivo de se observar a frequencia de bacterias do genero Listeria spp. Utilizou-se para isto a metodologia revisada do USDA. 50% das amostras analisadas apresentaram contaminacao por Listeria spp., sendo a L. innocua (SEELIGER & SCHOOFS, 1979) a especie isolada em maior numero, seguida pela L. monocytogenes (MURRAY et al., 1926; PIRIE, 1940). Na tipificacao sorologica, observou-se maior prevalencia de L. monocytogenes pertencente ao sorotipo 4b (50%), porem o sorotipo ½ c tambem foi identificado. As amostras que apresentaram-se contaminadas com L. monocytogenes, caracterizam-se como potencialmente capazes de ocasionar enfermidades transmitidas por alimentos.

The effect of feed intake containing whole cottonseed on blood parameters of Nellore bulls

ABSTRACT The aim of this study was to evaluate the effect of diets containing whole cottonseed (WC) on blood biochemical parameters of bulls. Thirty bulls with 30±6 months and 382.7±28.4kg were kept in feedlot (85 days) and fed the following WC levels: 0, 2.22, 4.44, 6.66, 8.88 and 11.11%. In comparing biochemical indicators from the beginning to the end of the experiment, the control group (CG) and those fed diets containing 2.22, 8.88 and 11.11% of WC had an increase (P<0.05) in serum Ca concentrations (8.34±0.65−9.56±0.92mEqL -1 ). In relation to Fe (202.79±69.04−300.04±79.88µg/dL), the CG and those treated with 6.66% WC showed an increase (P<0.05) in serum concentrations. As to the Mg (1.92±0.18−2.40±0.27mEqL -1 ), groups treated with diet containing 2.22, 4.44 and 6.66% of WC had higher (p<0.05) concentrations at the end of the study. Regarding blood lipids, groups with diets containing 2.22; 4.44; 6.66 and 8.88% of WC increased (p<0.05), respectively, in concentrations of HDL, TG, VLDL and COL. The group that received 11.11% of WC increased (P<0.05) in the concentrations of COL and HDL. It can be concluded that diets containing WC, caused no alterations in the concentrations of blood parameters analyzed in this study, with the exception of Mg. Keywords: bull, serum biochemical, whole cottonseed, gossypol

Meat characteristics of cattle fed diets containing whole cottonseed

Sensory and instrumental analyses evaluated the meat and fat characteristics of feedlot-finished steers fed a diet containing cottonseed. Global impression, texture, meat color, and fat color were assessed. Thirty Nellore bulls with an average age of 30 ± 6 months and initial body weight of 382.7 ± 28.4kg were kept in feedlot stalls and fed the following cottonseed levels: 0; 2.22 %; 4.44 %; 6.66 %; 8.88 %; 11.11 % of the dietary dry matter. The cottonseed used in this experiment had an average free gossypol content of 4.5g/kg of cottonseed. The overall impression of the samples, assessed by the triangle test for difference, did not differ for more than 62 % of the panelists (P>0.01). The shear strength of roasted meat varied from 6.00 to 6.54kg. According to texture profile analysis (TPA), the hardness, springiness, and chewiness of roast meat ranged from 24.15 to 28.01 N, 0.52 to 0.56, 8.42 to 11.01 N, respectively; of raw meat, 9.51 to 13.86 N, 0.26 to 0.29, and 1.38 to 1.81 N, respectively. The different treatments did not affect meat texture, meat color, or fat color (P>0.05). Meat color, luminosity, and red intensity ranged from 37.71 to 42.85, 20.68 to 25.25, and 6.74 to 8.61, respectively; fat color, luminosity, and yellow intensity ranged from 62.26 to 63.78, 11.13 to 11.62, and 10.53 to 10.86, respectively. Cottonseed intake of up to 1.13kg/animal/day, equivalent to a free gossypol intake of 5.05g/animal/day, in place of soybean meal and ground corn, did not significantly change the global sensory impression, texture, and color of the meat and fat.

Detection of Raw Milk Adulterated with Cheese Whey by Ultrasound Method

The potentiality of the ultrasound method to identify adulteration of pasteurized milk with cheese whey was evaluated. Milk samples were mixed with different concentrations of whey cheese (0, 0.5, 1, 2.5, 5, 10, 15 and 20% v/v), resulting in eight levels of adulteration (500 mL for each one). This procedure was repeated six times totaling 48 samples. Cheese whey was obtained from the manufacturing of fresh cheese under laboratory conditions. Samples were examined for conventional method and ultrasound method by lipids, cryoscopy index, density and non-fat solids. The results of fat were higher from ultrasound than conventional method. However, a significant difference between control and adulterer samples was observed by conventional method while ultrasound showed differences in samples adulterer with 5% of whey cheese onwards. For non-fat solid, only the ultrasound method showed differences in samples adulterer with 2.5% onwards. While no differences in density and cryoscopy index were shown in both methods for any level of adulteration. Although none of the methods shown to be better for the determination of adulterated milk with whey cheese, it is suggested that others physicochemical parameters will evaluate by both methods in order to find parameters indicative of adulteration in pasteurized milk adulterer with whey cheese.