Grasiele Scaramal Madrona

Effect of Edible and Active Coating (with Rosemary and Oregano Essential Oils) on Beef Characteristics and Consumer Acceptability.

The effects of an alginate-based edible coating containing natural antioxidants (rosemary and oregano essential oils) on lipid oxidation, color preservation, water losses, texture and pH of beef steaks during 14 days of display were studied. The essential oil, edible coating and beef antioxidant activities, and beef consumer acceptability were also investigated. The edible coatings decreased lipid oxidation of the meat compared to the control. The coating with oregano was most effective (46.81% decrease in lipid oxidation) and also showed the highest antioxidant activity. The coatings significantly decreased color losses, water losses and shear force compared to the control. The coatings had a significant effect on consumer perception of odor, flavor and overall acceptance of the beef. In particular, the oregano coating showed significantly high values (approximately 7 in a 9-point scale). Active edible coatings containing natural antioxidants could improve meat product stability and therefore have potential use in the food industry.

Propolis or cashew and castor oils effects on composition of Longissimus muscle of crossbred bulls finished in feedlot

The natural additive products (propolis or essential oils), in replacing antibiotics, could be used as an alternative for feed strategies to improve animal production. This work was performed to evaluate the effect of natural additives as propolis or essential oils on meat quality of crossbred (Aberdeen Angus vs. Nellore) bulls. Thirty bulls were kept in feedlot (individual pen) for 55 d and randomly assigned to one of three diets (n = 10): control (CON), propolis (PRO), or essential oils (OIL). CON diet consists of corn silage (45% DM) and concentrate (cracked corn, soybean meal, glycerin, limestone, and mineral salt, 55% DM). The PRO group received same CON diet plus 3 g animal-1 d-1 of propolis premix added to the concentrate. The OIL group received same CON diet and 3 g animal-1 d-1 of a premix (cashew Anacardium occidentale L. and castor Ricinus communis L. oils) added to the concentrate. Fat thickness (5.0 mm), pH (5.9), Longissimus muscle area 58.0 cm2, marbling, texture, color (L* = 36.6, a* = 17.3, and b* = 5.9), lipid oxidation (0.08 malonaldehyde kg-1 meat), and Warner-Bratzler shear force (3.3 kg) were unaffected by the diet. PRO and OIL diets had no effect neither on moisture (73.7%), ashes (1.1%), protein (23.8%), and lipids (1.7%), fatty acid composition or polyunsaturated/saturated fatty acid (PUFA/ SFA, 0.13), and n-6/n-3 ratio (6.9) on Longissimus muscle. Addition of natural additives as propolis extract or cashew and castor oils in the diet of bulls when they are finished in a feedlot did not change meat qualities.

Estudo do efeito da adição de soro de queijo na qualidade sensorial do doce de leite pastoso

This study aimed to carry out an evaluation of the sensory profile of five samples of creamy dulce de leche made with different concentrations of whey powder or raw whey. The sensory attributes evaluated were appearance, general aspect, color, texture, and intention to purchase. The results were analyzed by ANOVA and Tukey test and showed no significant difference between samples, and thus the use of whey powder or raw whey in the manufacture of creamy dulce de leche is a great alternative to the dairy industry since it enables the achievement of a product with nutritional quality, low cost evidencing the serum use in the food industry and as a nutritional supplement.

AVALIAÇÃO SENSORIAL E INFLUÊNCIA DO TRATAMENTO TÉRMICO NO TEOR DE ÁCIDO ASCÓRBICO DE SORVETE DE PIMENTA

Neste trabalho foram elaborados tres sorvetes adicionados com pimentas de diferentes variedades: dedo-de-moca (Capsicum baccatum), japaleno (Capsicum annuum) e malagueta (Capasicum frutescens). As pimentas foram previamente pasteurizadas e avaliadas em relacao ao efeito do tratamento termico sobre o teor de acido ascorbico. Resultados mostraram que a pimenta jalapeno (Capsicum annuum) apresentou maior teor de acido ascorbico, porem o tratamento termico acarretou na maior perda do biocomposto. A maior manutencao do acido ascorbico foi verificada com a pimenta malagueta (Capasicum frutescens), que apresentou teor do biocomposto inferior, porem proximo a pimenta jalapeno (Capsicum annuum). Foi realizada a avaliacao da aceitacao dos sorvetes atraves dos atributos sensoriais de cor, aroma, sabor e textura. A analise da variância mostrou que nao existe diferenca significativa entre as formulacoes de sorvetes, ao nivel de 5% de significância, em relacao a cor, aroma e textura. Em relacao ao sabor, as amostras diferiram entre si, ao nivel de 5 % de significância, sendo a de maior preferencia o sorvete elaborado com pimenta habanero ( Capasicum frutescens).

Desenvolvimento e caracterização de queijo tipo petit suisse de soja comum e de soja livre de lipoxigenase, enriquecidos com cálcio

A soy petit suisse cheese was elaborated using ordinary soybean and lipoxygenase-free soybean and enriched with calcium and strawberry pulp. The formulations were characterized in terms of chemical composition and centesimal composition (pH, acidity, moisture, ash, protein, calcium content, composition, and identification of fatty acids), and sensory evaluation. The results showed differences in the centesimal composition, calcium availability, and sensory attributes for the petit suisse cheese produced from the different cultivars. The best nutritional characteristics and greater acceptance were reported for the formulation prepared with soy-free lipoxygenase.

Influence of osmotic dehydration on ascorbic acid loss in pickled dry peppers (Capsicum chinense)

The objective of this work was (1) to develop a dehydrated pepper with 45% humidity, determining the drying curves for pepper, with and without osmotic pre-treatment and (2) to evaluate the influence of both drying and osmotic treatment on the content ascorbic acid (vitamin C) in fresh pepper and pepper with 45% humidity. The experiments were carried out using the peppers cut in half, with and without osmotic pre-treatment, followed by drying in an oven at 70 oC. The results showed that the osmotic pretreatment did not influence the retention of ascorbic acid during the drying of pepper. The sensory analysis regarding the color, flavor, and texture attributes revealed that there was no difference in the acceptability.

Evaluation of quality factors of bovine and chicken meat marinated with reduced sodium content

In many industrialized countries, including Brazil, sodium intake exceeds the nutritional recommendations. Excessive consumption is associated with hypertension and premature death by cardiovascular diseases. The industry’s challenge is to produce products with reduced sodium that are similar to regular products in texture and flavor and consistent with consumers’ dietary habits. The present study aimed at substituting 25 and 50% NaCl for KCl in marinated beef and chicken meat with the addition of aromatic herbs and spices. The following microbiological analyses were carried out: macronutrient, chemical composition, and sensorial analysis. The meats showed a reduction in NaCl contents without any changes in their physical and

ESTUDO DO EFEITO DA ADIÇÃO DE SORO DE QUEIJO NA QUALIDADE MICROBIOLÓGICA DO DOCE DE LEITE PASTOSO

A estabilidade microbiologica do doce de leite depende principalmente do controle higienico do processo e deve ser atingida para evitar desenvolvimento de bolores e leveduras que podem ocorrer mesmo em condicoes de alta pressao osmotica do produto. O presente trabalho tem como principal objetivo avaliar as condicoes microbiologicas de diferentes amostras de doce de leite produzidas com adicao de soro de queijo. Na maioria das amostras nao foi detectada a presenca de bolores e leveduras e de staphylococcus aureus coagulase positiva, encontrando-se valores inferiores a 1x102 UFC/g. Sendo assim todas as amostras encontram-se aptas para o consumo humano e dentro dos padroes da legislacao.

Quality and Sensorial Evaluation of Beef Hamburger Made with Herbs, Spices, and Reduced Sodium Content

ABSTRACT Strategies aiming to reduce dietary sodium are being implemented based on studies that show that excessive consumption of sodium is associated with negative health effects. The objective of this study was to characterize hamburgers with reduced sodium (NaCl) content by 25% (F25) and 50% (F50). Microbiology, physico-chemical composition, and sensory analysis (for non-hypertensive and hypertensive consumers) were performed. In addition, a market survey was conducted. Sodium reduction affected the hamburger firmness; F50 presented the highest value. Microbiological aspects were adequate. The acceptability of hyposodic hamburgers remained over 70%. Hypertensive consumers had great overall acceptability and only non-hypertensive consumers detected the sodium reduction (F50). A market survey showed consumer interest in acquiring products with sodium reduction. Thus, it is possible to reduce the amount of sodium in meat products, which may benefit consumer health due to reduced sodium consumption.

AVALIAÇÃO DAS CONDIÇÕES HIGIÊNICO-SANITÁRIAS DO LEITE CRU EM PEQUENAS PROPRIEDADES DO MUNICÍPIO DE BOM SUCESSO-PR

O objetivo deste trabalho foi avaliar a qualidade microbiologica do leite cru produzido em pequenas propriedades do municipio de Bom Sucesso/PR, em dois periodos diferentes, sendo a primeira coleta no inicio do projeto e a segunda coleta apos a palestra de Boas Praticas de Obtencao do leite. Foram coletadas aleatoriamente 4 (quatro) amostras para representar o universo de 23 (vinte e tres) produtores levantados num diagnostico inicial. Analises microbiologicas de quantificacao de coliformes totais (35°C), fecais (45,5°C) e estafilococos coagulase positiva (ECP) foram realizadas. Verificou-se em todas as amostras analisadas a presenca de coliformes totais e ECP. Coliformes fecais foram verificados em 75% das amostras na primeira coleta e 25% na segunda coleta. Na legislacao brasileira nao existem padroes estabelecidos para estes microrganismos em leite cru. Porem, a grande quantidade de ECP e coliformes verificadas nas amostras, indicam uma situacao preocupante, pois reflete falta de higiene no processo de obtencao do leite nas propriedades avaliadas pelo presente projeto.