Maria Luiza Rodrigues de Souza Franco

Análise sensorial de caldos e canjas elaborados com farinha de carcaças de peixe defumadas: aplicação na merenda escolar

This work evaluated the acceptance of soups and broths prepared with aromatized meals made from smoked fish carcasses. The species of fish used for smoking were Nile Tilapia , carp, and pacu. The carcasses were washed, labeled, weighted, immersed in a solution of brine with aromatic herbs, and smoked. The smoked product was crushed to obtain the meal, which was used to cook the soups and the broths . Portions of meals, broths and soups were sampled by 40 tasters based on a simple stimulus method, which evaluated characteristics such as aroma, flavor, color, texture, aspect, and general acceptance. Considering the three species of fish used to prepare the meals, there were not significant differences (P > 0,05) in the products general acceptance. Soups made with these meals had an excellent acceptance , and so no notable differences in the evaluated attributes were found . The broth made with pacu carcass meal was rated the lowest comparing to the other broths. Therefore, aromatized meals can be used to supplement products destined to human consumption. They can be also used to supplement school meals improving the nutritional quality of childrens meal. Such utilization would give a noble destination to residues, which can cause serious impacts if discarded in the environment.

Avaliação sensorial e rendimento de filés defumados de tilápia (Oreochromis niloticus Linnaeus, 1757) na presença de alecrim (Rosmarinus officinalis)

Objetivou-se com este trabalho avaliar o efeito das formas de processamento e do alecrim na defumacao dos troncos e files sem pele de tilapia do Nilo sobre o rendimento e as caracteristicas organolepticas. Independente da forma de processamento aplicada, os files defumados na presenca do alecrim apresentaram menor rendimento. Foi tambem observado que os files obtidos a partir dos troncos defumados proporcionaram maiores rendimentos. Analisando a forma de processamento dos files defumados, os provadores apresentaram maior aceitacao para files (FIL) (2,88) em relacao aos files a partir dos troncos defumados (FTD) (2,63). A presenca de alecrim nos files, independente da forma de obtencao do produto final, nao foi significativo para aparencia, cor, aroma e aceitacao geral, em que as notas transformadas variaram de 2,70 a 2,77. Em relacao as analises organolepticas das porcoes do defumado, a preferencia foi maior para o consumo dos FIL em relacao aos FTD. Os provadores nao notaram diferencas quanto ao acrescimo de alecrim aos FIL e FTD, exceto para teor de sal.

Efeito do alecrim na defumação da carne de rã (Rana catesbeiana): características sensoriais, composição e rendimento

This work studied the effect of rosemary on the quality of smoked frog meat (Rana catesbeiana) through the analysis of sensory characteristics, centesimal composition, and processing performance. The carcasses were immersed in a solution of brine (20%), in the proportion of 2:1 (volume of brine/weight), soaked in olive oil and smoked at a temperature range from 50 to 90 °C. The experimental delineation was entirely casual with 2 treatments (T1 = frog carcass with rosemary; T2 = frog carcass without rosemary) with 16 repetitions. For the statistical analysis, the SAEG 2004 program, with 5% of significance was used. The smoked carcasses presented medium values of rude protein (28,39%), total lipids (5,13%), and ashes (2,79%) comparatively higher than the values of the in natura carcasses (23,41; 2,29, and 0,85%). The rosemary did not affect the centesimal composition. The frog carcasses smoked with rosemary presented better acceptance concerning aroma. The rosemary did not affect the results of the other sensory characteristics. Frog meat can be smoked with and without rosemary since it does not interfere in the product acceptance.

Yacare caiman (Caiman yacare) trim hamburger and sausage subjected to different smoking techniques

BACKGROUND Caiman, as well as having skin that, after tanning, produces leather of high added value, exceptional quality and good market value, also possesses a meat with a remarkably smooth taste and appearance. This study aimed to characterize hamburger and sausages made from Yacare caiman (Caiman yacare) meat trim. RESULTS Hot smoked products contained less moisture than the unsmoked products. Protein and ash were higher, respectively, for hot smoked hamburger and sausage. Lipids had greater presence in hot smoked sausage (9.72%), whereas in the burgers they were higher in the liquid smoked burgers (6.71%). The hot smoked products had lower water activity. Hot smoked products displayed less luminance, but the a* and b* chroma were higher in smoked hamburgers. Taste, texture and general acceptability were significant for the hamburger, whereas for the sausage there was a significant effect for texture, salt and purchase intent. CONCLUSION For all the products, the hot smoking resulted in the lowest acceptability.

Comparação das peles de tilápia do Nilo, pacu e tambaqui: Histologia, composição e resistência

The aim of this work was to compare the tilapia (Oreochromis niloticus), pacu (Piaractus mesopotamicus) and tambaqui (Colossoma macroporum) skins on the histology, composition, physico-chemical and physico-mechanical features. Therefore, 10 kg of skins of each species were used. All skins have followed the same methodology for tanning, all processed in tannery machine. Histological and composition analysis were conducted in fresh skin, and 20 leather of each species were used after tanning for physical-chemical and physico-mechanical analysis. The skin of Nile tilapia showed lamellulae larger than the other species examined, however, the deeper layer of the dermis of this species shows collagen fibers thinner in the transverse direction to the skin surface. The Nile tilapia skin had a higher humidity (67.14 %), lipid (1.96 %) and ash contents (1.82 %), though the skin of this species showed the lowest level of crude protein (29.08 %). A higher content of crude protein was found in tambaqui skins (35.70 %). The Nile tilapia leather showed lower thickness (0.68 mm), tensile strength (11.86 N/mm2), progressive tearing (40.18 N/mm), elasticity (52.63 %) and lower maximum strength (81.06 %) compared to pacu and tambaqui leathers. It was observed that the tambaqui leather was the thickest (0.89 mm) and most resistante for the measured variables (tensile strength= 29.49 N/mm2, progressive tearing= 80.01 N/mm and maximum strength= 224.25). Tilapia leathers are less resistant than tambaqui and pacu leathers and the tambaqui leather could be destined for the manufacture of clothing, and the leathers of the three species have thickness within recommended for gloves and clothing manufacture.

Aproveitamento de peles de tilápia-do-nilo congeladas e salgadas para extração de gelatina em processo batelada

The objective was to characterize Nile tilapia skins, freeze- and dry salt dry-preserved to extract gelatins by batch processing. After filleting, the skins were separated from the meat and distributed into two lots: In one, skins were frozen for 7 days (-18 oC); and in the other, skins were salted for seven days (25 oC). The skins were rinsed, weighed and pretreated in H2SO4 a10N solution (pH 3.0), at a 1:6 (skin/water) ratio for 1 h at 24 oC. Gelatin was extracted in water bath at 50 oC for 1 h, and a sample was removed for molecular profiling; the rest was frozen at -18 oC. Physical-chemical analyses were carried out on the skins and liquid gelatins, the molecular profile was obtained from the gelatins, and the skins underwent microbiological analyses. Frozen and salted skins showed, respectively: 78.13% and 76.46% moisture, 18.16% and 19.59% crude protein, 2.26% and 1.90% ether extract, and 1.44% and 2.06% ash, respectively. For the liquid gelatins extracted from frozen and salted skins, moisture was 97.68% and 96.08%, crude protein was 3.18% and 4.12%, ether extract was 0.29% and 0.18%, and ash was 2.31% and 3.03%, respectively. Gel strength and viscosity values were higher for salted skins gelatin (200 g and 19.02 mPas) compared with freeze-preserved skins gelatin (12.7 g and 9.16 mPas). The molecular profile was lower in gelatin extracted from frozen skins, which indicates loss of β and γ-components, which indicates considerable collagen decay from that preservation method.Objetivou-se caracterizar peles de tilapia-do-nilo, conservadas por congelamento e salga a seco, visando a extracao de gelatina em processo batelada. Apos a filetagem, as peles foram descarnadas e distribuidas em dois lotes. Um dos lotes foi congelado a -18 oC por sete dias e o outro foi salgado e mantido a 25 oC por sete dias. As peles foram lavadas, pesadas e pre-tratadas em solucao de H2SO4 a10N (pH 3,0), na proporcao de 1:6 (pele:agua) por uma hora a 24 oC. Extraiu-se a gelatina em banho-maria a 50 oC por uma hora e retirou-se uma amostra para analise do perfil molecular. O restante foi congelado a -18 oC. Foram realizadas analises fisico-quimicas das peles e das gelatinas liquidas, do perfil molecular com as gelatinas e analises microbiologicas das peles. As peles congeladas e salgadas apresentaram, respectivamente, 78,13 e 76,46% de umidade; 18,16 e 19,59% de proteina bruta; 2,26 e 1,90% de extrato etereo e 1,44 e 2,06% de cinzas. Nas gelatinas liquidas extraidas das peles congeladas e salgadas, a umidade foi de 97,68 e 96,08%, o conteudo de proteina bruta de 3,18 e 4,12%, de extrato etereo 0,29 e 0,18% e de cinzas de 2,31 e 3,03%, respectivamente. Os valores da forca de gel e viscosidade foram maiores para a gelatina de peles salgadas (200 g e 19,02mPas) em comparacao a gelatina de peles conservadas pelo congelamento (12,7 g e 9,16mPas). O perfil molecular foi menor na gelatina extraida a partir de peles congeladas, portanto houve perda de β e γ-componentes, que indica grande degradacao do colageno decorrente do metodo de conservacao.

Processing, physicochemical, and sensory analyses of ostrich meat hamburger

The objective of this study was to assess the potential utilization of ostrich meat trimming in hamburger preparation, as well as its physicochemical and sensory characterization. Using ostrich meat trimmings from the legs and neck, four different formulations were prepared with varied amounts of bacon and textured soybean protein. Physical analysis of yield, shrinkage percentage, and water retention capacity and chemical analysis of proximate composition, cholesterol levels, and calories were performed. The formulations underwent sensory analysis by 52 potential ostrich meat consumers, who evaluated tenderness, juiciness, flavor, and purchase intent. The formulations containing textured soybean protein showed the highest yield, lowest shrinkage percentage, and highest water retention capacity. Lipid content varied from 0.58 to 4.99%; protein from 17.08 to 21.37%; ash from 3.00 to 3.62%; moisture from 73.87 to 76.27%; cholesterol from 22.54 to 32.11 mg.100 g-1; and calorie from 87.22 to 163.42 kcal.100 g-1. All formulations showed low cholesterol and calorie levels, even that containing 10% bacon and 3.5% textured soybean protein, which achieved the best scores and acceptance by the panelists.

Effects of hot and cold smoking processes on organoleptic properties, yield and composition of matrinxa fillet.

The effects of hot (45-90oC/5 hours) and cold (27-45oC/10 hours) smoking processes on the organoleptic properties, yield and composition of matrinxa (Brycon cephalus) fillets are evaluated. No significant differences were observed for fillet yield in both non-smoked and smoked fillets. Smoking process losses were significantly higher for hot smoked (19.37%) when compared to cold smoked (17.08%). Smoking process reduced moisture (in natura = 72.91%, for hot = 58.51% and cold = 59.68%) and increased crude protein, lipid and ash contents. However, there was a significant difference only for protein level between hot smoked (28.07%) and cold smoked (27.14%). Cold smoked process resulted in better fillet appearance and color, while hot smoked presented superior flavor, salt content and general acceptance. Aroma and texture did not differ significantly among processes. Therefore, hot smoking process shows the best results for organoleptic properties and protein levels.

Palito de cebola com inclusão de farinha aromatizada a partir de carcaças de tilápia-do-nilo

Current assay aims at the preparation of onion biscuits with the inclusion of different levels of aromatized fishmeal from the carcasses of the Nile tilapia (Oreochromis niloticus) to assess their chemical composition and analyze their sensorial and microbiological features. Carcasses (spine with ribs and adhering meat after filleting) were washed and immersed in brine 20% (2:1 – brine volume /weight) with a mixture of 50 g of dehydrated rosemary, marjoram, sage, oregano, chives and parsley. The carcasses were drained, smoked, pressed, ground, dehydrated and ground for the second time. The onion biscuits included 0%, 10%, 20% and 30% fishmeal. There was a positive linear effect for protein, ashes and minerals, but no significant difference for humidity and lipids. A negative linear effect occurred with carbohydrates, with a decrease from 53.75% to 40.56%, similar to calorie rates (from 386.30 to 356.05 kcal/100 g). There was no significant difference for sensorial attributes and purchase intention. Scores ranged between 5.08 and 7.14 for aroma, taste, texture and color (scale 1-9) and between 2.70 and 3.28 for buying intention (scale 1-5). Results show that the product lay within microbiological standards required by Brazilian sanitary law. It is concluded that owing to the sensorial analysis, up to 30% of aromatized fishmeal may be included, with an increase in the rates of protein and minerals coupled to the reduction of carbohydrate and calorie rates.

Qualidade microbiológica e vida útil de filés defumados de tilápia-do-nilo sob refrigeração ou congelamento

The objective of this work was to evaluate the microbiological quality and shelf life of Nile tilapia fillets subjected to different smoking methods and storing conditions. Two smoking processes (cold or hot) were used in fillets with or without pigmentation. Products were stored under refrigeration or freezing, and monitored continually for 28 days for evaluation of their shelf life. Frozen fillets were monitored for 146 days for analysis of thiobarbituric acid (TBA) only. Hot- and cold-smoking reduced the coliform quantity, respectively, by 99.78% and 97.80%. Product storage under refrigeration allowed a 99.73% coliform reduction, and storage under freezing reduced them by 99.83%. Fecal coliform values were within the allowed limits. TBA values in fillets reached their maximum on the 14th storage day. TBA values were higher in treatments under refrigeration storage than in those under freezing, as well as in cold-smoked fillets in comparison to the hot-smoked ones. Hot-smoked process, followed by refrigeration storage, is the most adequate technique to ensure quality and a larger shelf life for Nile tilapia fillets, regardless of pigmentation process.