Renato Silva Leal

Alternative fat substitutes for beef burger: technological and sensory characteristics.

This study aimed to develop a type of hamburger meat product and evaluate the physical features and sensory formulations of oatmeal flour, flour of green banana pulp, flour of green banana peel, flour of apple peel and pulp of Green Banana as fat substitutes. Regarding color, the formulations containing fat substitutes based on green banana presented lower values for b* and L*. Hamburgers with added oatmeal and apple peel flour obtained high values of a* and low values of L*, producing the reddest burgers. Substitutes based on green banana differed from others, resulting in a higher yield of burgers and water-holding capacity during cooking, besides having lower toughness and less shrinkage. The sensory acceptance test for untrained consumers suggests that the flour of peel and pulp of green banana, and oatmeal flour are excellent choices for fat-substitution in beef burger. Although fat contributes to a series of physical and sensory attributes such as softness, juiciness and yield, it is possible to reduce the lipid content in beef burgers without depreciating the quality of food through the use of the following fat substitutes: oat flour, apple peel flour, green banana pulp flour, green banana peel flour and green banana pulp.

Fish filleting residues for enrichment of wheat bread: chemical and sensory characteristics.

The fish processing industry generates a large amount of materials discarded as residue. It is known that fish and its residue are a source of essential nutrients. Conversely, bread is a food accessible to different social classes but is deficient in protein, minerals, and fatty acids. Thus, this study aimed to develop bread products based on the addition of flour from Red-tailed Brycon (Brycon cephalus) processing residue and then evaluate the chemical and sensory qualities of the products. In relation to a standard bread formulation without fish flour, the addition of fish flour to bread formulations resulted in products with not only higher contents of protein, essential fatty acids, and minerals, especially calcium and phosphorus, but also lower contents of carbohydrates. The breads with fish flour received sensory acceptance better than or as good as that of a bread formulation without fish flour. Hence, the addition of fish processing residue to breads is a way to provide essential nutrients to the population through a well-accepted, accessible, and low-cost product.

Desempenho produtivo de Brycon orthotaenia em tanques-rede sob diferentes densidades de estocagem

The objective of this study was to determine the stocking density of matrinxa (Brycon orthotaenia) in cages, considering the productive performance. Juvenile Brycon orthotaenia (n = 5280) were distributed in 16 cages of 4m³ at densities of 45, 70, 95 and 120 fish m -3. The fish were fed with commercial feed with 40% crude protein during all experimental period. Data were subjected to analysis of variance and linear regression to estimate the best fit using 5% probability. The production parameters such as survival, initial weight, final weight, feed conversion and specific growth rate were not influenced by stocking density, as well as the parameters of water quality. However, final biomass, biomass gain and feed intake showed a positive linear relationship with stocking density. Evaluating these results, it was concluded that the stocking density of matrinxa (Brycon orthotaenia) up to 120 fish m -3 represent the best productive performance.

Aproveitamento do resíduo do café na alimentação de tilápia do Nilo

O trabalho propos avaliar formas de inclusao de residuos de cafe na racao para alimentacao de tilapia do Nilo. Foram realizados tres ensaios: 1-composicao quimica das racoes; 2-digestibilidade das racoes e 3-desempenho de tilapias recebendo as racoes contendo diferentes formas de inclusao dos residuos de cafe. Foram testados os seguintes tratamentos: T1-racao referencia; T2-racao com residuo de cafe pre-seco em estufa; T3-racao com residuo de cafe mantido em condicoes aerobicas acrescido de soro de leite e melaco; T4- racao com silagem acida de residuo de cafe com acido formico; T5-racao com silagem de residuo de cafe com soro de leite. Esses residuos substituiram 30% da racao referencia, sendo as racoes posteriormente peletizadas. O tratamento T5 foi o que resultou em maior ganho de peso e consumo de racao. Os tratamentos T1 e T2 nao diferiram entre si, apresentando valores proximos ao T5. Os tratamentos T6 e T7 apresentaram menor ganho de peso e consumo de racao e ainda maior conversao alimentar.

Desempenho e rendimento de carcaça de suínos na fase de terminação, recebendo dietas com diferentes níveis de ractopamina

The objective of this study was to evaluate the performance and carcass yield of finishing castrated males and females pigs, supplemented with diets containing different levels of ractopamine. Sixty animals were used, with initial body weight of 84.27 ± 2.26kg, distributed in a randomized block design, consisting of six levels of ractopamine (0; 3; 6; 9; 12 and 15ppm) and five repetitions per treatment. At the end of the trial period, it was evaluated the effect of different levels of ractopamine on the final body weight (FW), average daily feed intake (ADFI), average daily weight gain (ADG), feed conversion (FC) and carcass yield. It was observed a linear increase (P 0,05). The supplementation with ractopamine in the diet of finishing castrated males and females pigs, provides greater performance to the animals, improving production yield.

RENDIMENTO E COMPOSIÇÃO CORPORAL DE BRYCON ORTHOTAENIA ESTOCADOS EM TANQUES-REDE SOB DIFERENTES DENSIDADES

A ciencia sobre a composicao bromatologica do pescado no cenario mercadologico se torna imprescindivel, uma vez que o consumidor esta atento cada vez mais com o produto de melhor qualidade nutricional e com seu processamento, que ira determinar a qualidade do produto, os rendimentos e cortes comerciais. Dessa forma, o objetivo deste trabalho foi avaliar a composicao bromatologica e os rendimentos corporais de Brycon orthotaenia estocados em tanques-rede sob diferentes densidades. O experimento foi realizado em delineamento inteiramente casualizado, utilizando 5.280 juvenis, os quais foram distribuidos em 16 tanques-rede de 4m³ em quatro densidades de estocagem (45, 70, 95, 120 juvenis/m³) e quatro repeticoes. Durante o periodo experimental os peixes foram alimentados ate a saciedade aparente com racao comercial de 40% de proteina bruta. Ao final do experimento foi realizada a despesca total dos tanques-rede, sendo os peixes insensibilizados por meio da seccao da medula. Em seguida, 10% dos peixes de cada tanque-rede foram pesados e dessecados para obtencao dos rendimentos corporais, e moidos para o estudo da composicao bromatologica. Os dados obtidos foram submetidos ao teste de Lilliefors para verificacao da normalidade. Posteriormente, os dados foram submetidos a analise de variância e regressao linear, optando-se pela equacao de melhor ajuste aos dados. Nao foram observadas diferencas significativas entre os tratamentos para o rendimento corporal e composicao bromatologica. Avaliando os resultados, pode-se concluir que a densidade de estocagem de Brycon orthotaenia ate 120 peixes/m³, nao representou efeitos negativos sobre o rendimento corporal e composicao bromatologica dos peixes.

Qualidade da carne de suínos submetidos a dietas com diferentes nivéis de ractopamina

The experiment was conducted in the Department of Animal Science of the Federal University of Lavras. The objectives were to obtain chemical, physical and sensory charac-teristics of pork meat receiving different levels of ractopamine in the diet, in the period of 28 days. Sixty hybrids pigs were used, being 30 castrated males and 30 females, selected for high deposition of lean meat, with initial weight of 84,27±2,26 kg. The experimental design was a completely randomized block design with six treatments (0, 3, 6, 9, 12 and 15 ppm of ractopamine) and 6 repetitions with the experimental plot represented by a male and a female. The addition of ractopamine in the diets of the pigs at the levels tested improved the chemical composition both for the loin as for the cup, contributing to greater protein deposition and a lower percentage of lipids in the cuts. In physical characteristics the highest levels of ractopamine agreed to texture and changed the color, in addition to the acceptance by consumers. Already in relation to oxidative stability, both for the loins stored under refrigeration as under freezing, the addition of ractopamine diets for pigs in the finishing phase helped in the prevention of lipid oxidation.