Renata Torrezan

Development and nutritional and sensory evaluation of cachapinta (Pseudoplatystoma sp) pâté

This study developed a technique for the preparation of pâté from cachapinta (Pseudoplatystoma sp) waste. For this, frozen minced cachapinta fish was crushed in a mini cutter and homogenized with all other ingredients. The prepared pâté was stored in seamed and thermally treated cans (volume 170 g). Weight proportions of mean moisture, ash, protein, and lipid contents of the minced fish were 75.49, 1.00, 15.00, and 7.92 (g/100 g), respectively. The formulation of the developed pâté is in accordance with legislation for fish products. Cachapinta pâté is a product with high content of polyunsaturated fatty acids, low level of trans fat, and good indices of nutritional quality. Tests of sensory acceptance, purchase intent, and sensory attributes (except spreadability) averaged a score above 6.0, indicating acceptability of the product. Our study suggests that the potential of minced cachapinta for pâté production is high, and that it can contribute a value-added product to seafood consumption.

Efeito da adição de solutos e ácidos em poupa de goiaba

The capacities of added sucrose, glucose, invert sugar and glycerol to decrease water activity (aw) of guava pulp (15° Brix) were compared. Added fosforic, citric and lactic acids were also assessed for their effects in pH reduction as well as in increasing titritable acidity in pulp. Theoretical, experimental and calculated aw values were compared as a function of solute addition. Norrish model was used to determine theoretical aw values and Ross equation to generate calculated aw values using experimental ones. Acidity and pH curves were determined according to titrimetric and potentiometric assays, respectively. Glycerol exhibited the strongest capacity regarding aw reduction, followed by glucose, sucrose and invert sugar. In concentrations up to 1% w/w, all tested acids showed similar effects in decreasing pH and increasing titritable acidity of guava pulp.