Sandriane Pizato

Avaliação da Qualidade Microbiológica e Sensorial de Abacaxi (Smooth Cayenne) Minimamente Processado, Revestidos com Diferentes Gomas

Sandriane Pizato, Janaina Mayumi Honma, Gisele Fernanda Alves Da Silva, Marcela Felix Dos Santos, Tailine Saturnino Da Costa, William Renzo Cortez Vega . Avaliacao da Qualidade Microbiologica e Sensorial de Abacaxi (Smooth Cayenne) Minimamente Processado, Revestidos com Diferentes Gomas. In: Anais do 12o Congresso Latinoamericano de Microbiologia e Higiene de Alimentos MICROAL 2014 [= Blucher Food Science Proceedings, num.1, vol.1]. Sao Paulo: Editora Blucher, 2014. DOI 10.5151/foodsci-microal-125 Avaliacao da Qualidade Microbiologica e Sensorial de Abacaxi (Smooth Cayenne) Minimamente Processado, Revestidos com Diferentes Gomas

Nutritional quality evaluation of Whitemouth croaker (Micropogonias furnieri) protein isolate

Purpose – The purpose of this study was to isolate Whitemouth croaker protein by alkaline solubilization process and evaluate their nutritional quality to evaluate the bioavailability of essential amino acids. Design/methodology/approach – The proximate composition, essential amino acid composition, in vitro digestibility, apparent bioavailability, chemical score of amino acids and SDS-PAGE were determined for the isolated croaker proteins. Findings – The isolated protein showed a high level of protein 92.21 percent and low amount of lipids 0.57 percent. The protein is rich in lysine and leucine, 108.73 and 96.75 mg/g protein, respectively. The protein isolate had high digestibility, 94.32 percent, which indicates proper utilization of this protein source, while the tryptophan had lower bioavailability (12.58 mg amino acid/mg protein). The high chemical scores were found for the amino acids lysine, methionine+cysteine (6.79 and 5.14). SDS-PAGE of proteins extracted showed appearance of the heavy chain of ...