Érika Fabiane Furlan

Fish crackers development from minced fish and starch: an innovative approach to a traditional product

O objetivo deste trabalho foi o desenvolvimento de um biscoito a base de pescado com alto valor nutricional que pudesse ser estocado em temperatura ambiente por 180 dias. Carne mecanicamente separada (CMS) de pescado de baixo valor economico foi amateria-prima utilizada para produzir dois tipos de biscoito de pescado: o biscoito tradicional (keropok), o qual e expandido por fritura em oleo (BF), e um biscoito expandido em micro-ondas, com baixo teor de lipidios (BMO). O conteudo de proteinas do BF e o do BMO e alto para este tipo de produto (10,86 e 14,70%, respectivamente). Ambos os biscoitos apresentaram teores de aminoacidos essenciais acima do recomendado pela FAO para adultos, sendo o conteudo de lisina maior do que o recomendado para criancas. A analise sensorial realizada por provadores adultos mostrou alto nivel de aceitacao dos biscoitos (90% para o BMO e 97% para o BF). A estocagem em embalagem a vacuo permitiu que o produto mantivesse a qualidade microbiologica e propriedades fisico-quimicas por 180 dias em temperatura ambiente.

Características físico-químicas e microbiológicas (Staphylococcus aureus e Bacillus cereus) da água e dos mexilhões cultivados na região de Ubatuba, SP

Para efetivar o processamento dos mexilhoes, o monitoramento da qualidade da materia-prima compoe as exigencias de qualidade para comercializacao do produto. Objetivou-se com esta pesquisa diagnosticar parâmetros fisico quimicos e a incidencia de S. aureus e B. cereus tanto na agua de cultivo como no mexilhao. Na agua do mar foram analisados pH e turbidez. Nos mexilhoes, foram avaliados o pH e foi feito o exame biometrico das valvas. Foram realizadas analises de S. aureus e B. cereus tanto na agua quanto nos mexilhoes. O valor medio do pH da agua, dos respectivos pontos de coleta estudados, variou de 8,23 a 8,65, estando os dados encontrados nesta pesquisa de acordo com a legislacao (Brasil, 2001). Para a turbidez, a media geral das coletas ficou em torno de 0,67 UNT, alcancando picos de 1,15 UNT. Os valores de pH dos mexilhoes variaram de 5,66 a 6,81, estando 60% dos valores encontrados, dentro do limite estabelecido pela legislacao. Quanto a biometria das valvas, os valores medios ficaram enrte 4,78 a 7,81 cm. Para as analises microbiologicas, todas as amostras apresentaram-se dentro dos limites da legislacao. O B. cereus foi detectado na agua em apenas 6,7% das amostras. Os locais de cultivo apresentaram condicao sustentavel para cultivo e podem gerar alimento inocuo; os mexilhoes de cultivo podem ser utilizados como materia-prima na industria processadora.

Estabilidade físico-química e mercado do mexilhão (Perna perna) cultivado em Ubatuba - SP

This research work consisted of characterizing Perna perna mussel as a food in terms of its physicochemical stability, nutritional value and consumption. Specimens of the mussel were collected from three sites off the northern coast of the state of Sao Paulo, namely Barra Seca, Engenho da Almada and Costao do Cedro. The centesimal composition (humidity, crude protein, carbohydrates, lipids and ash), caloric value, pH and total basic volatile nitrogen were determined. A market study was also carried out based on a nonstructured questionnaire distributed to local tradesmen and consumers. The chemical constituents of the mussels were found to vary according to the season and their site of origin. These mussels are a source of protein (9.1 g.100 g –1) with a low lipid (1.1 g.100 g –1) and calorie content (72.7 Kcal.100 g –1). The specimens displayed physicochemical stability for 4 days at a temperature of 10 °C (p1), as evidenced by the physical and chemical results, which were noncorrelated. In general, businesses prefer to purchase shucked mussels and there was a higher demand for the product in the form of vinaigrette sauce. The consumer evinced unfamiliarity with the product, indicating the need for marketing efforts to promote it.

Estudo das metodologias de destilação na quantificação do Nitrogênio das Bases Voláteis Totais em pescada, tilápia e camarão

Fish is very important on the current scenario, and the maintenance of its quality and safety is essential to obtain a safe food. Since fish is a highly perishable food, it needs proper care at all stages of its production chain. One of the parameters most widely used worldwide to evaluate fish quality is the determination of the nitrogen of the total volatile bases (TVB-N), which consists of quantifying the low molecular weight compounds such as trimethylamine, dimethylamine and ammonia, formed during deterioration of the fish. The objective of this study was to evaluate the efficiency of two quantification methods of TVB-N by distillation, using three fish species of commercial importance, as well as to search for a more sustainable method using smaller amounts of sample and reagents. The recovery rate was used to verify the efficiency of the methodologies, adding known amounts of ammonium sulphate ((NH4) 2SO4) to samples and comparing the TVB-N recovered from a control sample). In order to reduce the amounts of sample and reagents, modifications of the BRAZIL (1999) methodology were tested. Considering the recovery of the nitrogen added to the samples, the results showed there was no difference in the recovery of nitrogen using the two methods (BRAZIL 1981 and 1999) for the three species, indicating that both could be used with the same efficiency. The results indicated that the reduction in the amounts of sample and reagents used in the TVB-N determination by the BRAZIL (1999) method, could significantly interfere with the results.

ACEITAÇÃO DE PREPARAÇÕES À BASE DE CARNE MECANICAMENTE SEPARADA (CMS) DE PESCADO NA ALIMENTAÇÃO ESCOLAR

The inclusion of fish-based foods in children’s diet may contribute to an adequate nutritional intake, especially in disadvantaged communities with food insecurity. The technology of minced fish (MF), among other advantages, eliminates pimples, an important factor of rejection for fisheries, and provides versatility to different industrial processes and food preparations. Present study has aimed to check the acceptance of MF to scholar in public schools located in regions that harbor a population exposed to food insecurity. Two culinary preparations applying MF, pasta with Bolognese sauce and “escondidinho”, kind of pie based on potato dough, were submit to sensory analysis with students of schools of the Itanhaém city – São Paulo Brazil. Sensory test has demonstrated acceptance rate exceeds 85% for both preparations. It was concluded that MF has feasibility of insertion in school meals in the Itanhaém city -SP, which can contribute to the increase in fish consumption.