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The partial reduction of Sodium Chloride (NaCl) and the use of lysine, yeast extract and substitute salts Potassium Chloride (KCl) and Calcium Chloride (CaCl2) in the characteristics of salted meat was investigated. Proximate composition, physicochemical properties (pH, water activity, lipid oxidation), instrumental analysis (color, shear force), microbiological analysis (total counts, lactic acid bacteria counts, thermally tolerant coliforms, and total coliforms) and sensory evaluation (120 consumers) were performed. The partial replacement of NaCl by KCl and CaCl2 significantly reduced the sodium content of salted meat treatments, while lysine and yeast extract minimized the negative sensory effects due to the addition of KCl and CaCl2. The addition of lysine and yeast extract increased the sensory acceptance and decreased rancid aroma, salty taste, and aftertaste of salted meat made with a blend of NaCl + KCl + CaCl2, with no differences in the physiochemical quality parameters. Moreover, the treatments made with the blend NaCl + KCl exhibited characteristics similar to traditional salted meat formulations.

Aquaculture in Brazil is favoring the native species with zootechnical potential that are well accepted by consumers and potentially and economically viable for aquaculture. The tambacu hybrid is widely cultivated in Brazilian aquaculture. The objective of this study was to estimate the shelf life of the freshwater species tambacu (Colossoma macropomum × Piaractus mesopotamicus), gutted and ice-stored, by correlating physical, chemical, sensory and bacteriological analyses, and to develop a Quality Index Method (QIM) scheme to assess the freshness of this species. Bacteriological analysis (mesophilic and psychrotrophic counts), physical and chemical analyzes (pH, total volatile base nitrogen (TVB-N) index acidity, peroxide index, thiobarbituric acid-reactive substances (TBARS), instrumental color and texture) and the development of the Quality Index Method the tambacu gutted and stored on ice were performed. Principal component analysis (PCA) was used for interpreting physical, chemical and bacteriological quality parameters and partial least squares (PLS) regression was used for correlating the QIM attributes. The resultant QIM scheme has a total of 26 demerit points, where 0 indicates total freshness. This study suggests that gutted tambacu is fit for human consumption during the first 11 days of ice storage.

The role of experimental probiotic Prato cheese containing Lactobacillus casei 01 in the prevention of dextran sodium sulphate (DSS)-induced ulcerative colitis in mice was evaluated. For the DSS in vivo model, mice were divided into six groups. Groups 1–3 represented noninflamed groups and groups 4–6 received a DSS (2%) solution. Mice from groups 1 and 4 intragastrically received 500 μL of phosphate-buffered saline (control groups), while mice from groups 2 and 5 intragastrically received 500 μL of conventional Prato cheese (control groups). Finally, mice from group 3 and 6 intragastrically received 500 μL of Prato probiotic cheese containing L. casei 01 (9.47 log cfu mL−1). Groups treated with probiotic Prato cheese exhibited reduced weight loss caused by the consumption of DSS solution. However, the probiotic cheese failed to reduce the inflammation scores in DSS-induced colitis group. Overall, probiotic Prato cheese was not effective to ameliorate the symptoms of DSS-induced colitis.

Different Ohmic heating conditions (OH, 10, 100, and 1000 Hz at 25 V; 45, 60, and 80 V at 60 Hz) were assessed to manufacture whey-raspberry flavored beverages. The inhibition of α-glucosidase, α-amylase, and angiotensin-converting I enzymes, antioxidant capacity, fatty acid profile, and volatile organic compounds (VOCs) were determined. OH treated samples presented lower anthocyanins content than the conventional treatment (2.91 ± 0.23 mg/g), while the mild-intermediate conditions (10,100-Hz at 25 V and 45,60-V at 60 Hz) presented the highest chemical antioxidant activity when compared to the extreme processing conditions (1000 Hz-25 V and 80 V-60 Hz). OH led to an increase of 10% in both α-glucosidase (>99%) and α-amylase (≥70%). Among the VOCs, furfural and 5-hydroxymethylfurfural, a major intermediate Maillard reaction product was found in all treatments. Overall, OH can be used in the processing of whey-flavored raspberry beverages.

Our objective was to examine the physico-chemical and sensory attributes of low-sodium restructured caiman steaks containing microbial transglutaminase (MTG) and salt replacers (KCl and MgCl2). Trimmings from caiman carcasses were processed into restructured steaks with or without MTG and salt replacers; the five treatments were CON (1.5% NaCl), T-1 (1.5% NaCl+1% MTG), T-2 (0.75% NaCl+1% MTG+0.75% KCl), T-3 (0.75% NaCl+1% MTG+0.75% MgCl2), and T-4 (0.75% NaCl+1% MTG+0.375% KCl+0.375% MgCl2). T-4 demonstrated the greatest (P0.05) succulence and the lowest (P0.05) values for cooked hardness, springiness, and cohesiveness. The greatest (P0.05) purchase intention was for T-3. Furthermore, T-3 and T-4 were similar (P0.05) to controls in salty flavor. Our findings suggest that the combination of MTG, KCl, and MgCl2 can be employed as a suitable salt reduction strategy in restructured caiman steaks without compromising sensory attributes and consumer acceptance.

A piramutaba ( Brachyplatystoma vaillantii ) e um peixe dulcicola de grande importância economica para o estado do Para. Durante a captura, manipulacao, transporte e comercializacao como peixe fresco, diversos metabolitos decorrentes de eventos bioquimicos podem ser formados acarretando a deterioracao do peixe. Estes metabolitos ao serem analisados caracterizam analiticamente o frescor do pescado. Os atributos sensoriais sao de extrema relevância para estimar o frescor. Devido a escassez de dados sobre a qualidade da piramutaba capturada no litoral do estado do Para, o presente estudo teve como objetivo acompanhar as alteracoes fisico-quimicas da piramutaba inteira estocada em gelo (0 + 1 o C) por 0, 4, 7, 10, 14 e 18 dias e correlacionar tais alteracoes com as caracteristicas sensoriais de aparencia e odor durante este periodo, utilizando um protocolo elaborado pelo Metodo de Indice de Qualidade (QIM) especificamente para a especie de peixe estudada. A qualidade de 68 amostras de piramutaba foi avaliada com relacao as caracteristicas sensoriais, pH, Bases Volateis Totais (BVT), trimetilamina (TMA), aminas biogenicas (histamina, putrescina e cadaverina), reacao para amonia (NH 3 ) e gas sulfidrico (H 2 S). Considerando os resultados de BVT, sugere-se o valor de 20,00 mgN/100g como limite de aceitacao para este parâmetro. A histamina foi detectada no 10o dia e a putrescina a partir do 14o dia de estocagem, NH 3 foi positivo para todos os tempos estudados e H 2 S negativos ate o fim do tempo de estocagem. Considerando o protocolo QIM e os resultados das analises fisico-quimicos, o prazo de validade comercial estipulado para piramutaba quando mantida sob temperaturas de refrigeracao (0 + 1 o C) foi de 10 dias, sendo a avaliacao sensorial eficiente na observacao dos padroes de identidade e qualidade para peixe fresco, mantendo as caracteristicas de qualidade. A determinacao de pH, as quantificacoes de BVT e TMA, as analises das aminas biogenicas, NH 3 e H 2 S nao foram conclusivas para avaliar o frescor da carne da piramutaba por se tratar de um peixe de agua doce.

Projective mapping and ultra-flash profiling were used to assess the sensory profiles of prebiotic and low-fat mortadellas. Both methodologies were able to generate a preliminary vocabulary for describing the products and consumers were able to differentiate and characterize the samples. The ultra-flash profile technique seems to provide a better description of mortadellas in terms of the sensory descriptors, that is, a total of 16 attributes were generated in opposition to the projective mapping method that generated just 13 attributes. Red color, mortadella aroma, salty taste and mortadella taste presented the most cited terms using the ultra-flash profile, while the most cited attributes using the projective mapping were red color, hardness, and spicy taste. However, the description of some attributes is still limited, so it is important to perform further studies with a trained panel.

article i nfo The study aimed to develop the Quality Index Method (QIM) for assessing the sensory quality of gutted, ice-stored pacu Piaractus mesopotamicus, assess the sensory, physical, chemical and bacteriological changes that occur during the storage period and determine the best quality assessment parameters, proposing accep- tance limits for the species. The Quality Index (QI) of the developed QIM scheme increased linearly over the storage period, with the demerit score varying from 0 to 32, indicating a shelf life of 11 days. The QIM scheme efficiently assessed pacu quality, and loss of sensory quality correlated well with storage time. Relation of the results of analyses, mainly bacteriological analysis and QIM, suggests that gutted, ice-stored pacu Piaractus mesopotamicus is fit for consumption until the 11th day of storage.

The stability of probiotic yogurts added with glucose oxidase and packaged in different plastic packaging systems that present different oxygen permeability transfer rates (0.09, 0.2, 0.39 and 0.75 mL O2/day) was evaluated during 28 days of refrigerated storage. Probiotic stirred yogurts were submitted to physicochemical (pH, proteolytic activity, dissolved oxygen) and microbiological analyses (yogurt bacteria, Lactobacillus acidophilus and Bifidobacterium longum) as well as the content of organic acids (lactic and acetic acid) and aroma compound (diacetyl and acetaldehyde) were assessed. Overall, yogurts packaged in plastic containers with lower oxygen permeability rates showed a higher extent of post-acidification, proteolysis and organic acid production. Additionally, these samples also presented a lower content of dissolved oxygen and a lower decrease of the probiotic bacteria count. No influence on the production of aroma compounds was observed. Our results suggest that the use of packaging systems with different oxygen permeability rates coupled with the addition of glucose oxidase presented an interesting technological option to minimize the oxidative stress in probiotic yogurts.

The effect of partial substitution of NaCl with KCl and the flavor enhancers addition (arginine, yeast extract and oregano extract) on Probiotic Prato cheese processing with (L. casei 01, 7 log CFU/mL) was investigated. Microbiological (lactic acid bacteria and probiotic counts), physicochemical (proximate composition, pH, proteolysis), bioactivity (antioxidant and angiotensin I-converting enzyme inhibitory activity), rheological (uniaxial compression and creep tests), water mobility (time domain low field magnetic resonance), microstructure (scanning electron microscopy) and sensory evaluation (consumer test) were performed. Sodium reduction and flavor enhancers addition did not constitute an obstacle to the survival of lactic and probiotic bacteria. Proximate composition, antioxidant and angiotensin I-converting enzyme inhibitory activity, and the rheological parameters were affected by the addition of flavor enhancer. No change in the fatty acid profile of cheeses was observed while good performance in the consumer test was obtained by the addition of yeast extract and oregano extract. Prato cheese can be an adequate carrier of probiotics and the addition of different flavor enhancers can contribute developing this functional product in the cheese industry.

Effects of body condition (BC) recovery, carcass electrical stimulation (ES) and meat aging time (AT) were studied on the carcass and loin in Santa Ines ewes culled by age and slaughtered immediately after pup weaning or after BC recovery period. Carcass characteristics, shear force (SF), cooking loss (CL), meat color (L*, a*, b*) and sensory characteristics of Longissimus muscle were evaluated. It was concluded that BC recovery improved carcass characteristics and meat color brightness, however did not affect the tenderness. The ES and AT improved tenderness, reducing SF in 44 - 45% and in 51 - 59%, respectively, for 7 or 14 days of aging and 32 - 33% in non aged meat. ES affected the color parameters, clearing the meat. AT darkened and accentuated the brownish red color of meat and increased the cooking losses, from 15.2% (non aged) to 19.6% and 23.1%, respectively, for 7 and 14 days of AT. The sensory evaluation for tenderness corroborated the findings of the instrumental evaluation, which confirmed the effectiveness of ES in improving meat tenderness.

We evaluated the performance of check-all-that-apply (CATA) questions and intensity scales to describe Minas Frescal cheese and its reformulation based on consumers' perceptions. Ten commercial samples with different formulations (full-fat, low-fat, or low-lactose) were evaluated by 200 consumers divided equally into 2 groups: 1 evaluated samples and described their ideal cheese using intensity scales and 1 did the same using CATA questions. Both methodologies provided similar information about the sensory characteristics of the Minas Frescal cheeses, the description of the ideal product, and directions for product reformulation. The ideal Minas Frescal cheese was characterized by high moisture, intense white color, homogeneous mass, typical Minas Frescal cheese aroma and flavor, softness, and juiciness. For the intensity scales, the recommendation was to increase the typical aroma and flavor, salty taste, and juiciness, and to decrease the bitter flavor; for the CATA questions, only increasing the typical Minas Frescal cheese flavor was important for all classes of cheeses. Even for a heterogeneous product with no defined manufacturing protocol, both methodologies presented satisfactory results that should be considered for use by cheese producers and the dairy industry.

The objective of this study was to assess the effects of different prebiotic dietary oligosaccharides (inulin, fructo-oligosaccharide, galacto-oligossacaride, short-chain fructo-oligosaccharide, resistant starch, corn dietary oligosaccharide and polydextrose) in non-fat sheep milk ice cream processing through physical parameters, water mobility and thermal analysis. Overall, the fat replacement by dietary prebiotic oligosaccharides significantly decreased the melting time, melting temperature and the fraction and relaxation time for fat and bound water (T22) while increased the white intensity and glass transition temperature. The replacement of sheep milk fat by prebiotics in sheep milk ice cream constitutes an interesting option to enhance nutritional aspects and develop a functional food.

In the present study the effects on shelf life and sensory acceptance of gamma-irradiated refrigerated poultry breast fillets subjected to modified atmosphere packaging (80% CO2/20% N2 or vacuum) were investigated. After irradiation with 2 kGy, sensory acceptance tests and monitoring of bacterial growth were performed in order to determine the sanitary quality of the samples. It has been found that irradiation, used in combination with modified atmosphere packaging, can double the shelf life of refrigerated poultry breast fillets by reducing the populations of aerobic mesophilic and psychrotrophic bacteria, enterobacteria, coliforms, Listeria spp. and Aeromonas spp., without significantly modifying its color or its overall appearance, the lactic acid bacteria being the most resistant to exposure to radiation and carbon dioxide.

In this study fishburger samples obtained from tilapia minced meat and surimi retrieved from fillet frames - filleting process waste - have been assessed. Four different preparations of fishburger were made. Chemical analyses was performed for protein, lipids, moisture and ash assessments, as well as bacteriological analyses through mesophilic aerobic heterotrophic and psychrotrophic bacteria counts, isolation and identification of Salmonella spp., coagulase-positive Staphylococcus and fecal coliforms. Instrumental measurements were also carried out for texture and tested sensory acceptance. The costs of the ingredients used in the preparation of formulas were also assessed. Microbiological standards, established by current regulations, were met by all samples. No significant gap (P>0.05) was detected among the percentage of protein, moisture and ashes, while a significant gap (P0,05) entre os percentuais de proteína, umidade e cinzas, tendo sido observada diferença em relação ao percentual de lipídios entre as amostras. Observou-se diferença significativa entre as amostras avaliadas por análise instrumental, em relação à textura (P

The effect of applying high hydrostatic pressure (HHP) on the instrumental parameters of color and texture and sensory characteristics of alligator meat were evaluated. Samples of alligator tail meat were sliced, vacuum-packed, pressurized and distributed into four groups: control, treated with 200 MPa/10 min, 300 MPa/10 min and 400 MPa/10 min, then stored at 4°C±1°C for 45 days. Instrumental color, texture profile and a sensory profiling using quantitative descriptive analysis were carried out on the 1st, 15th, 30th and 45th days of storage. HHP was shown to affect the color and texture of the product, and the sensory descriptors (p

Este trabalho utilizou seis carcaças de jacaré-do-pantanal (Caiman crocodilus yacare) com o objetivo de caracterizar o processo de rigor mortis do músculo Ílio-ischiocaudalis durante o resfriamento industrial e avaliar a maciez dessa carne. Os jacarés foram escolhidos aleatoriamente e abatidos na Cooperativa de Criadores do Jacaré do Pantanal (COOCRIJAPAN), Cáceres, Mato Grosso. Após a sangria, aferiu-se as variações das temperaturas da câmara de resfriamento, das carcaças e o pH. Foram colhidas amostras para determinação do comprimento de sarcômero, da força de cisalhamento e perdas por cozimento em diferentes intervalos de tempo (0,5, 3, 5, 7, 10, 12, 15, 24 e 36h). A temperatura da câmara de resfriamento variou de 2,6°C (0,5h) a 0,9°C (36h) e a temperatura média das carcaças variou de 21,0°C a 4,2°C, respectivamente. O pH médio inicial do músculo foi de 6,7 e o final 5,6 e a contração máxima do sarcômero do músculo Ilio-ischiocaudalis ocorreu na 15ª hora após a sangria (1,5µm). Essa carne apresentou força de cisalhamento menor que 6,0kg.

O objetivo do presente trabalho foi caracterizar o desenvolvimento do processo de rigor mortis dos musculos Triceps brachiie Extensor/Flexor, de seis carcacas de javalis, criados semiextensivos, durante o pre-resfriamento industrial e a maciez dacarne, utilizando medidas de temperatura de carcacas e da câmara de resfriamento, de pH, de comprimento de sarcomeroe da forca de cisalhamento, nos intervalos de tempo de 0,5; 3,0; 5,0; 7,0; 9,0; 12,0 e 24,0 horas apos a sangria. A temperaturada câmara fria variou de 19,6oC (0,5h) a – 0,5oC (24h) e a temperatura media das carcacas foi de 39,07oC e 0,28oC,respectivamente. O pH medio inicial do musculo Triceps brachii foi de 6,64 e o final 5,52 e nos musculos Extensor/Flexorfoi de 6,79 (0,5h) e 5,68 (24h), sendo de maior valor nos musculos Extensor/Flexor. A caracterizacao da contracao maximade sarcomero durante o processo de rigor mortis ocorreu na 7a hora apos sangria no musculo Triceps brachii (1,61mm) e na9a hora nos musculos Extensor/Flexor (1,63 mm) e o musculo T. brachii apresentou maior tamanho de sarcomero. Asperdas por cozimento foram proporcionais a forca de cisalhamento onde as amostras de carne da paleta de javali foramconsideradas macias, ou seja, inferiores a 5kg.

O objetivo deste estudo foi avaliar tres formulacoes de carne de jacare-do-papo-amarelo (Caiman latirostris) em conserva: emsalmoura temperada, em salmoura com cebola e em oleo comestivel. Apos o abate, os cortes provenientes dos membrosanteriores e posteriores foram separados para a fabricacao das conservas. Apos o processo de enlatamento, procedeu-se oteste de esterilidade comercial para alimentos de baixa acidez, para entao avaliar as caracteristicas sensoriais pelo metodo daAnalise Descritiva Quantitativa (ADQ). As conservas nao apresentaram problemas no teste de esterilidade e foram liberadaspara a analise sensorial. A equipe sensorial considerou a formulacao em oleo de soja comestivel como sendo a mais atrativaquanto a aparencia, mais caracteristica de carne de jacare enlatada quanto ao sabor e com melhores caracteristicas de texturadurante o processo de mastigacao. Foi observada a presenca de aroma metalico, considerado como atributo negativo pela equipe,na conserva em salmoura com cebola. Conclui-se que o oleo de soja comestivel foi considerado como sendo o melhor liquidode cobertura para a formulacao de carne de jacare-do-papo-amarelo em conserva e que a comercializacao do produto e viavel.

O objetivo desta pesquisa foi avaliar a qualidade da especie de peixe tilapia do Nilo (Oreochromis niloticus), cultivada, evisceradae estocada em gelo, associando analises sensoriais, fisico-quimicas e bacteriologicas. A analise sensorial consistiu de Testede Aceitacao com julgadores nao treinados em amostras cozidas de peixes estocados por 1 a 15 dias. Foram realizadascontagens de bacterias heterotroficas aerobias mesofilas e pH em amostras, com e sem pele, estocadas por 28 dias, alemda determinacao das bases volateis totais (BVT), trimetilamina (TMA) e oxido de trimetilamina (OTMA) em amostras estocadaspor 22 dias. As analises de BVT e TMA apresentaram-se dentro dos limites legais durante os 22 dias de estocagem, enquantoas contagens bacteriologicas estiveram dentro de limites aceitaveis ate o 18o dia de estocagem. Com base nos resultadosdeste experimento, sugere-se o prazo de vida comercial de 15 a 18 dias para tilapia cultivada, eviscerada e estocada em gelo.

Cupuassu is an acidic fruit that has a characteristic aroma, flavor, and texture; its fiber-rich pulp can provide a different consistency than other fruit pulps. Goat milk is an excellent source of amino acids, fatty acids, and minerals, and is widely used for processing fermented milks, such as yogurt. However, compared with cow milk yogurts, it is difficult to make goat milk yogurts with a good consistency. Therefore, it is necessary to use certain technological strategies. This study was carried out to investigate the possibility of adding cupuassu pulp, probiotic (Lactobacillus acidophilus LA-5), and prebiotic (inulin) to improve the texture of goat milk yogurt. A total of 6 treatments were performed: natural (N), probiotic (Pro), prebiotic (Pre), synbiotic (S), cupuassu (C), and probiotic with cupuassu (PC). The viability of probiotic in yogurts (Pro, S, and PC) was evaluated. In addition, instrumental analyses (pH, color, apparent viscosity, and texture) were performed to evaluate the influence of these different ingredients on goat milk yogurts. The probiotic bacteria remained viable (≥7 log cfu·mL(-1)) throughout the 28d of refrigerated storage, which exceeded the minimum count required to confer probiotic physiological benefits. The pH levels of the yogurts inoculated with L. acidophilus (Pro, S, and PC) were lower than others yogurts (N, Pre, and C). However, all yogurt samples underwent gradual decreases in pH until 7 to 14d of storage. The lightness (L*) was affected initially by addition of all ingredients (cupuassu pulp, probiotic, and prebiotic). The addition of cupuassu pulp (C and PC) increased the L* during the period of storage. Apparent viscosity and firmness decreased in the PC yogurt. The consistency was highest in the yogurts with added prebiotic (Pre and S) than the other yogurts (N, Pro, C, and PC) at the end of the storage period (d 28). The cohesiveness remained constant in all yogurts (N, Pro, Pre, S, C, and PC). Based on the results obtained from the current study, it was concluded that cupuassu pulp addition improves the texture of goat milk yogurts. Therefore, this pulp could be an important technological strategy for the dairy goat industry.

Forty-five castrated Nelore-breed male cattle, with average age of 37 months, were randomly chosen. The cattle were submitted to the combination of two transport times (up to 2 h and approximately 5 h) and five rest periods (0 h, 6 h, 12 h, 18 h and 24 h). The carcasses were electrically stimulated. After 24 h postmortem, the average of the ultimate pH in the M. Longissimus dorsi (LD) was considered normal (5.57–5.72) for eight out of nine cattle groups. The shear force (SF) was higher for cattle that were not allowed a rest period (0 h) on both transport times, however it was not significant (p > 0.05). This result was compatible with the sarcomere length (SL), which were shorter for those carcasses. The rest period and transport time had no influence on the L∗ (lightness) values, but a∗ (redness) values increased until the 12th hour of rest. The b∗ (yellowness) value was negative for the cattle without a rest period (0 h) and transported for 5 h. The cattle transported for up to 2 h could be allowed a 6-h rest period only, and the cattle transported for 5 h could be allowed a 12-h rest period without the meat quality being affected significantly.

Com o proposito de fornecer um produto carneo light, principalmente para pacientes obesos e diabeticos, objetivou-sedesenvolver um embutido carneo light, com reducao parcial de gordura e sal, substituindo-os por carragena e sal light. Paraisso, foram desenvolvidas quatro formulacoes-teste (F1, F2, F3 e F4) e uma formulacao Controle (C). As formulacoes-testesofreram reducao de 25 e 50% de gordura e sal. As amostras foram estocadas a temperatura de 4°C±0,5°C durante 35 dias.Realizou-se analises de pH, Atividade de agua (Aw), composicao centesimal, valor calorico, numero de acido tiobarbiturico(TBA), contagem de microrganismos psicrotroficos, analise sensorial e custo minimo de producao. As formulacoesapresentaram resultados bastante satisfatorios, principalmente nas analises de valor calorico, sensorial e custo de producao.Os resultados encontrados neste trabalho justificam a producao de um embutido carneo light, com utilizacao de gomacarragena e cloreto de potassio (KCl), como substitutos parciais de gordura e sal, respectivamente.

Para avaliar os efeitos da embalagem em atmosfera modificada na vida util do pargo (Pagrus pagrus), 20 amostras foramsubmetidas a quatro diferentes tratamentos: 100% ar, 100% CO2, 100% N2, e 50/50 CO2/N2. Durante os 16 dias de estocagemforam coletadas amostras para contagem total de bacterias heterotroficas aerobias mesofilas (CTBHAM), pH e avaliacaosensorial de cor e odor. Os resultados obtidos foram organizados em tabelas e graficos para realizacao de uma analiseestatistica descritiva. O crescimento bacteriano foi mais acelerado, respectivamente, nas amostras embaladas em 100% ar,100% N2 e 50/50 CO2/N2, sendo os menores crescimentos observados nas embaladas em 100% CO2. As amostras emaerobiose apresentaram um aumento do pH, atingindo um maximo de 7,07 no 8o dia de estocagem, assim como as amostrasembaladas em 100% N2 atingiram um valor maximo de 7,49 no 16o dia. Os aspectos sensoriais da degradacao foramprimeiramente observados no ar e mais tardiamente em 100% CO2. Pode-se concluir que a embalagem contendo 100% CO2se destacou das demais, mostrando bom desempenho na preservacao da carne de pargo, aumentando sua vida util e sendoa mais eficiente na manutencao dos parâmetros de qualidade.

O presente estudo objetivou a avaliacao sensorial de tres diferentes formulacoes de bebida lactea fermentada com adicao depolpa de frutas, com diferentes concentracoes de soro de queijo (10, 30 e 50%) e enriquecidas com ferro quelato aminoacido.Para isto, foi realizado teste de ordenacao de preferencia com provadores adultos para determinar a ordem de preferenciaentre os tratamentos, a partir da diferenca minima significativa pela soma de ordens de Friedman. Tambem em adultos foiempregado o teste de diferenca triangular para detectar adicao do ferro. As diferencas entre as amostras foram determinadasutilizando-se o numero minimo de selecoes corretas. Como a bebida lactea aromatizada e um alimento muito consumido porcriancas, tambem foi realizado o teste de aceitacao por meio de escala hedonica facial, com criancas com idade entre 4 e 6anos. Todas as avaliacoes estatisticas foram consideradas no nivel de 5% de probabilidade. As amostras do tratamento com10% de soro na formulacao foram as menos preferidas pelos julgadores, enquanto que a preferencia entre as amostras com30 e 50% de soro nao diferiam entre si. Ja em relacao a presenca de ferro, os resultados da analise sensorial indicaram quea adicao de ferro foi percebida pelos provadores adultos. Ja para as criancas, a adicao de ferro nao foi percebida e o produtoteve sua aceitacao classificada entre os termos “gostei” e “gostei extremamente”. O enriquecimento com ferro para a producaode bebidas lacteas representa uma importante maneira de se veicular um alimento de baixo custo e com caracteristicasnutricionais importantes.

Considerando o fato de que, no Brasil, ainda sao escassas as informacoes sobre as causas de condenacoes de perus(Meleagris gallopavo) em matadouros, os objetivos do presente trabalho foram o estudo das condenacoes post mortem emperus abatidos, sob Inspecao Federal, na regiao oeste do estado de Santa Catarina, a verificacao da influencia da variacao detemperatura media ambiente sobre os percentuais de condenacoes, bem como a verificacao dos indices de condenacoesdos municipios participantes do sistema de integracao estudado. Os indices de condenacoes contabilizados foram obtidospelo levantamento dos dados oficiais da Inspecao post mortem do Servico de Inspecao Federal no 104 e as informacoesclimaticas foram conseguidas junto a Empresa de Pesquisa Agropecuaria e Extensao Rural de Santa Catarina (EPAGRI). Osresultados demonstraram que, das 11.763.539 aves contabilizadas, 530.418 (4,5%) tiveram algum tipo de condenacao postmortem. A maioria das condenacoes parciais (399.621 – 3,4%). As carcacas condenadas totalmente somaram 130.797(1,1%). De acordo com os resultados obtidos, concluimos que: o conjunto das condenacoes parciais post mortem em peruse maior do que o conjunto das condenacoes totais, sendo a aerossaculite a principal causa de condenacao; existe umatendencia positiva entre o aumento da temperatura media ambiente na regiao oeste catarinense e o aumento dos indices decondenacoes post mortem em perus; ocorre uma uniformidade na criacao de perus na regiao oeste catarinense, dada asemelhanca entre os indices de condenacoes encontrados nos diversos municipios participantes do sistema de integracaoestudado.

Esta pesquisa utilizou 12 eqüinos de diferentes idades, abatidos em um matadouro-frigorífico (SIF 1803) em Araguari-MG, e estudou a temperatura, pH, comprimento de sarcômero em diferentes intervalos de tempo após abate (1h, 5h, 8h, 10h, 12h, 15h e 24h) e força de cisalhamento (maciez) dos músculos Longissimus dorsi e Semitendinosus, com intuito de caracterizar o desenvolvimento do processo de rigor mortis de eqüídeos durante o processamento industrial. A temperatura da câmara fria variou de 10,2°C a 4,0°C e a temperatura média inicial das carcaças foi de 35,32°C e a final de 4,15°C. O pH inicial médio do músculo Longissimus dorsi foi 6,49 e o final 5,63, e para o músculo Semitendinosus o pH inicial médio foi 6,44 e o final 5,70. A menor medida de sarcômero observada em ambos os músculos foi na 15ª hora após abate, ou seja, 1,44µm e 1,41µm, respectivamente. A carne dos eqüídeos adultos foi mais dura (p

Com o objetivo de elaborar salsichas de carne de frango com baixo teor de gordura (low fat) com caracteristicas sensoriaisaceitaveis, produziram-se sete produtos (F1, F2, F3, F4, F5, F6 e controle) variando-se a quantidade de proteina isolada de soja(PIS) e de agua nas formulacoes experimentais, a saber: 0, 2, 4, 6, 8, 3 e 0% e 32, 30, 28, 26, 24, 10 e 10% respectivamente.Armazenaram-se as amostras a 7±2oC durante 28 dias e realizaram-se analises da composicao centesimal, pH, valor calorico,contagem de mesofilos e psicrotroficos, alem do rendimento apos o cozimento em estufa e avaliacao sensorial (teste deaceitabilidade). Os dados da analise sensorial foram avaliados por analise de variância (ANOVA) assumindo um teste naoparametricode Kruskal-Wallis. Os resultados das analises demonstraram que quanto maior for o teor de agua e menor o teorde gordura, maior sera a umidade, e, consequentemente, menor o rendimento pos-cozimento. A PIS conferiu maior teorproteico as amostras, elevando tambem o teor de cinzas. Na avaliacao sensorial, constatou-se que quanto menor o teor degordura e maior o de PIS adicionada, menor sera a aceitabilidade do produto. Entretanto, a maior adicao de agua conferiumelhores pontuacoes na avaliacao sensorial. As amostras F1 (2,2% de gordura e 32% de agua), e a controle receberam asmaiores pontuacoes. Em relacao as analises microbiologicas, verificou-se que quanto maior a adicao de agua, menor a vidade-prateleira. Com base nos resultados obtidos, pode-se concluir que e possivel produzir salsichas sensorialmente aceitascom 2% de gordura, 30 a 32% de agua adicionada e 2% de PIS.

Marilu Lanzarin, Daniel Oster Ritter, Edivaldo Sampaio de Almeida Filho, Eliane Teixeira Marsico, Monica Queiroz de Freitas. Estimativa do Prazo Comercial de Piaucu (Leporinus Macrocephalus) Proveniente de Piscicultura Durante Estocagem em Gelo. 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-224 Estimativa do Prazo Comercial de Piaucu (Leporinus macrocephalus) Proveniente de Piscicultura Durante Estocagem em Gelo

Daniel Oster Ritter, Marilu Lanzarin, Edivaldo Sampaio de Almeida Filho, Eliane Teixeira Marsico, Monica Queiroz de Freitas. Avaliacao da Qualidade de Tambatinga (Colossoma Macropomum X Piaractus Brachypomum) Eviscerada e Estocada em Gelo. 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-199 Avaliacao da Qualidade de Tambatinga (Colossoma Macropomum X Piaractus Brachypomum) Eviscerada e Estocada em Gelo

Marilu Lanzarin, Daniel Oster Ritter, Edivaldo Sampaio de Almeida Filho, Eliane Teixeira Marsico, Monica Queiroz de Freitas. Avaliacao da Qualidade de Pintado Amazonico (Pseudoplatystoma Fasciatum X Leiarius Marmoratus) Eviscerado e Estocado em Gelo. 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-223 Avaliacao da Qualidade de Pintado Amazonico (Pseudoplatystoma Fasciatum X Leiarius Marmoratus) Eviscerado e Estocado em Gelo

The effect of the addition of galactooligosaccharide (GOS) on the physicochemical, optical, and sensory characteristics of ice cream was investigated. Vanilla ice cream was supplemented with 0, 1.5, and 3.0% (wt/wt) GOS and characterized for pH, firmness, color, melting, overrun, as well as subjected to a discriminative sensory test (triangle test). For comparison purposes, ice creams containing fructooligosaccharide were also manufactured. The GOS ice creams were characterized by increased firmness and lower melting rates. Different perceptions were reported in the sensory evaluation for the 3.0% GOS ice cream when compared with the control, which was not observed for the fructooligosaccharide ice cream. Overall, the findings suggest it is possible to produce GOS ice cream with improved stability in relation to the physicochemical parameters and sensory perception.

Micropogonias furnieri (Desmarest, 1823) e uma das especies de peixes mais consumidas pela populacao do estado doRio de Janeiro. Entre os meses de maio e setembro de 2006, 30 especimes deste pescado foram obtidos do mercado deSao Pedro no municipio de Niteroi, estado do Rio de Janeiro. Eles foram necropsiados e analisados para presenca decestoides Trypanorhyncha. Um total de oito especimes apresentou no mesenterio plerocercos de Pterobothrium crassicolle,com prevalencia de 26,7%, intensidade media de infeccao de 2,25, variando de uma a tres larvas por peixe e a abundânciamedia de 0,6. Os resultados obtidos no presente trabalho sao analisados e comparados com os registros anterioresestudados sobre esta especie de peixe no Brasil.

The aim of this work was to develop a sensory method as the objective measure of quality of the fishes at all the key stages of fishery chain, from catch to consumer. The Quality Index Method (QIM) is based on a structured scaling for quality measurements and provides accurate and precise information concerning the freshness and a prediction of the remaining shelf-life for specie-specific fishes. The method is discussed and some future outlooks and need are pointed in order to stimulate the implementation of QIM in the relevant parts of the fishery chain giving unique information of the quality. Key words: sensory analysis; fish quality; QIM, shelf life * Author for correspondence: daniellabernardi@hotmail.com INTRODUCTION Consumers demand for high-quality, safe, and healthy foods is increasing on a global basis (Sen 2005). Consumer studies appear to indicate that quality is still the key buying cue for fish purchases (Alasalvar et al. 2011). Besides, in order to secure the food safety, it is important to keep the quality of fishes at a high level in each link of the whole complex chain from catch to consumer (Hyldig and Nielsen 2004). Fresh fish is a highly perishable product. The supplies of fishes are unstable and fresh fish can be stored only for a short time. For commercialization, it is essential to estimate accurately its freshness, one of the most important aspects of fish and fish products (Olafsdottir 1997; Huidobro et al. 2001). Thus, the need for rapid analytical techniques to measure the food quality and freshness is greater than ever. Many methods have been tested, but sensory evaluation is still considered as the most effective technique to assess fish freshness and quality deterioration (Martinsdottir 2002; Alasalvar et al. 2011). Often fish is sold and priced on freshness criteria. The fishes are brought on shore at designated landing sites where it is graded by fish inspector into different price groups based on the freshness using sensory analysis (Chebet 2010). Therefore, researchers have been working to improve the sensory methods (Huidobro et al. 2001). The European fisheries research institutes, in close cooperation between the seafood industry, developed a new tool, by which sensory assessment is performed in a systematic and safe way with an objective quality assessment method, called the Quality Index Method (QIM) (Martinsdottir et al. 2001). Based on a structured scaling method, the QIM is suggested as a practical and objective tool for evaluating the fresh fish in production management in official seafood inspection as well as other parts of the chain (Hyldig and Green-Petersen 2004). Besides the

Para avaliar a influencia da deficiencia de sangria naqualidade dos peitos de aves ( Gallus domesticus), foramanalisadas 64 amostras de frangos abatidos de modo industrial.As amostras, subdivididas entre bem e mal sangradas,foram conservadas sob refrigeracao (4±1oC) durantesete dias. Realizaram-se analises microbiologicas(contagem total de microrganismos aerobios, mesofilos epsicrotroficos), determinacao de pH (metodo potenciometrico)e bases volateis totais (microdifusao em placade Conway), no 1 oe 7o dias de conservacao. De acordocom os resultados, constatou-se a eficiencia dos metodosmicrobiologicos e fisico-quimicos, pois houve umadiferenca estatistica significativa (P 0.05) comprovadaestatisticamente (analise de variância e teste de Duncan),nas diversas analises entre as amostras de frangos bem e mal sangrados sugerindo-se o estudo do possivel aproveitamentodas carcacas dos mal sangradas na elaboracaode produtos pos-processados de aves.

The effect of different overrun levels on the sensory acceptance and survival of probiotic bacteria in ice cream was investigated. Vanilla ice creams supplemented with Lactobacillus acidophilus were processed with overruns of 45%, 60%, and 90%. Viable probiotic bacterial counts and sensory acceptance were assessed. All the ice creams presented a minimum count of 6 log CFU/g at the end of 60 d of frozen storage. However, higher overrun levels negatively influenced cell viability, being reported a decrease of 2 log CFU/g for the 90% overrun treatment. In addition, it was not reported an influence about acceptability with respect to appearance, aroma, and taste of the ice creams (P > 0.05). Overall, the results suggest that lower overrun levels should be adopted during the manufacture of ice cream in order to maintain its probiotic status through the shelf life.

This work investigated the effects of different packaging methods (air and vacuum) combined with irradiation (0.0, 2.0 and 3.0 kGy) on the preservation of chicken breast fillets stored at 1ºC for up to 18 days by sensorial test, determination of pH and bacterial growth. The findings indicated that the post-irradiation lag phase increased with the dose, leading to an extension in shelf-life. Vacuum-packed samples irradiated at 3.0 kGy exhibited the longest shelf life. Among the analyzed bacteria, coliforms and Listeria spp. were most sensitive to gamma radiation. All the fillets acquired more attractive coloration and better overall impression with irradiation. The combined use of vacuum packaging and irradiation (3.0 kGy) reduced the microbial populations without causing change in pH and yielded a significant shelf-life extension of refrigerated fillets, besides improving its appearance.

We investigated the effect of increased glucose oxidase concentration as a technological option to decrease oxidative stress during the processing of probiotic yogurts. Probiotic yogurts were produced with increased concentrations of glucose oxidase (0, 250, 500, 750, or 1,000 mg/kg) and submitted to physicochemical and microbiological analysis at 1, 15, and 30 d of refrigerated storage. Higher concentrations of glucose oxidase (750 and 1,000 mg/kg) and a longer storage time were found to have an influence on the characteristics of the probiotic yogurt, contributing to more extensive postacidification, an increase in the dissolved oxygen level, and higher proteolysis. In addition, increased production of aroma compounds (diacetyl and acetaldehyde) and organic acids (mainly lactic acid) and a decrease in the probiotic bacteria count were reported. The use of glucose oxidase was a feasible option to minimize oxidative stress in probiotic yogurts. However, supplementation with excessive amounts of the enzyme may be ineffective, because insufficient substrate (glucose) is present for its action. Consumer tests should be performed to evaluate changes in the sensory attributes of the probiotic yogurts with increased supplementation of glucose oxidase. In addition, packaging systems with different permeability to oxygen should be evaluated.

O objetivo do presente estudo foi verificar o efeito combinado da embalagem em atmosfera modificada e irradiacao no aumento da validade comercial e na aceitacao sensorial de files de peito de frango resfriados. A combinacao da mistura 80%CO2/20%N2 e irradiacao a 3kGy aumentou o prazo comercial de 5 para 16 dias. As bacterias acido laticas e Aeromonas spp. foram as mais resistentes a radiacao e a alta concentracao de CO2 enquanto as enterobacterias, os coliformes e Listeria spp. demonstraram maior sensibilidade. A tecnologia combinada proporciona files de peito de frango com maior prazo de validade comercial e seguros ao consumidor, sem alterar o sabor e odor desse alimento, podendo ser sugerida como alternativa na industria alimenticia.

In this study, the presence of histamine in 122 samples of canned sardines produced with three different species by three industries located in the municipalities of Sao Goncalo and Niteroi was evaluated. The samples were divided into five lots with copies of sardines from Venezuela (Sardinella aurita), Morocco (S. pilchardus) and Brazil (S. brasiliensis). The initial quality of raw material was evaluated by sensorial parameters and by the histamine level using a semi-quantitative method of thin-layer chromatography. The results of the samples from Venezuela and Morocco showed values below 5 mg/100g, and the national samples showed values similar or greater than 10 mg/100g. It follows that there is need for greater control and monitoring of temperature from capture to processing, to guarantee good quality to the final product, and to avoid risk of poisoning to the consumer. KEY WORDS: Canned fish, histamine, quality, sardines.

O objetivo deste estudo foi avaliar rendimentos, composição centesimal e características bacteriológicas da polpa e do surimi de tilápia obtidos a partir da desossa mecânica de espinhaços residuais da filetagem de peixes de 400 a 650 gramas e oriundos de unidade de processamento oficial. As amostras foram divididas em quatro lotes, com intervalos de prazo de coleta de dois meses. As análises realizadas foram determinação do rendimento, composição centesimal (umidade, proteína, lipídios e cinzas) e análises bacteriológicas: contagem de Bactérias Heterotróficas Aeróbias Mesófilas (CBHAM) e Psicrotróficas (CBHAP); isolamento e identificação de Salmonella spp., Staphylococcus coagulase positiva e Escherichia coli. Os rendimentos obtidos para a polpa e o surimi em relação aos espinhaços foram, respectivamente, de 17,96 e 13,61%, observando-se diferença significativa (P

O objetivo, neste trabalho, foi avaliarem-se três formulações de carne de jacaré-do-papo-amarelo (Caiman latirostris) em conserva: em óleo comestível, em salmoura com cebola e em salmoura temperada. Após o abate, foram separados cortes (seis pares de membros, uma cauda, duas costelas e dois lombos) para a fabricação das conservas. Antes do processamento industrial, realizou-se a análise de ácidos graxos da carne in natura através de cromatografia gasosa. Após o processo de enlatamento, procedeu-se o teste de esterilidade comercial para alimentos de baixa acidez para as conservas elaboradas, para então avaliar a aceitação sensorial das três formulações, utilizando escala hedônica estruturada de nove pontos. Foram avaliadas a aparência e a impressão global. Foram analisados também o teor de cloreto de sódio, o pH e a composição centesimal (umidade, resíduo mineral fixo, proteínas e lipídeos) das conservas. Os ácidos graxos saturados, monoinsaturados e poliinsaturados corresponderam, respectivamente, a 28,5; 42,5 e 29,0% do total de ácidos graxos da carne in natura. As conservas, com ausência de vazamento ou estufamento no teste de esterilidade, foram liberadas para análise sensorial. Em relação à aparência, observou-se que as três amostras diferiram significativamente entre si, sendo a conserva em cebola a menos aceita, seguida da conserva temperada e em óleo, que foi a mais aceita. Em relação à impressão global, a conserva em óleo também foi a mais aceita. O teor de cloreto de sódio variou de 0,5 a 1,2%, sendo mais elevado nas conservas em salmoura. A carne de jacaré-do-papo-amarelo em conserva apresentou um pH médio de 5,0, umidade de 76,0%, resíduo mineral fixo de 1,3%, concentração de proteínas de 12,4% e teor de lipídeos totais de 5,5%. A conserva em óleo apresentou um teor de lipídeos mais elevado (12,8%). De acordo com os resultados, pode-se concluir que a comercialização de carne de jacaré-do-papo-amarelo em conserva é viável, permitindo o melhor aproveitamento da carne após o abate, com aumento do seu valor agregado e uma boa aceitação sensorial do produto. This research focused on the evaluation of three broad-snouted caiman (Caiman latirostris) canned meat formulas: one in edible oil, another in salt with onions, and the third one in seasoned salt. Some cuts (six pairs of members, one tail, two ribs and two loins) were separated after slaughter to produce the canned meat. Gas chromatographic analysis of the fatty acids in the non-processed meat was conducted before industrial processing. After the canning process, a commercial sterility test for low acidity food was conducted for the canned meat samples. Subsequently, the three formulations were tested for sensory acceptance by a 9-point hedonic scale with respect to their appearance and global impression. The sodium chloride content, pH and percent composition (moisture, fixed mineral residue, proteins and lipids contents) of the canned meat samples were determined. The saturated, monounsaturated and polyunsaturated fatty acids values were, respectively, 28.5; 42.5 and 29.0% of the total fatty acids in the non-processed meat. The canned meat samples were released after verifying that there were no leaking or blown cans in the sterility test. The three samples were significantly different in respect to appearance. The results showed the following order, from the least to the most acceptable sample: salt with onions, seasoned salt and edible oil. As for the global impression, the formulation in edible oil was also the most acceptable. The sodium chloride content was in the range of 0.5 to 1.2%, where the highest value was found for the samples in salt. The canned meat samples had an average pH of 5.0, 76.0% moisture content and 1.3% of fixed mineral residue, a protein concentration of 12.4% and a total lipid content of 5.5%. The sample in edible oil showed a higher concentration of lipids (12.8%). One can conclude from these results that it is possible to commercialize canned broad-snouted caiman meat, which allows a better use of the meat after the slaughter. There were also an increase in the value added and a good sensory acceptance of the product.

As amostras de filé de peixe-sapo (Lophius gastrophysus) receberam doses de 3, 5, e 7kGy de radiação gama. A contagem de bactérias heterotróficas aeróbicas psicotróficas foi realizada em diferentes tempos de estocagem à temperatura de 0°C, juntamente com a amostra controle. Também foi analisado o perfil sensorial de sabor e aroma, além da avaliação da preferência quanto à cor. Dentre as amostras irradiadas, a que obteve melhor qualidade, quanto aos atributos e às amplitudes de sabor e aroma, foi a amostra irradiada a 5kGy. As amostras controle, 3, e 5kGy não diferiram significativamente entre si, sendo consideradas como as mais preferidas quanto à cor, sugerindo uma aparência de maior frescor, quando comparadas com a amostra 7kGy. Sugere-se a dosagem de radiação gama de 5kGy como a mais eficiente na manutenção da qualidade bacteriológica e sensorial em filé de peixe-sapo refrigerado. The samples of the fillets of peixe-sapo (Lophius gastrophysus) received 3, 5 and 7kGy gamma irradiation. The count of psicotrophic aerobic heterotrophic bacteria was accomplished in different times of store to the temperature of 0°C, together with the sample control the sensory profile of the was analyzed. Also flavor and aroma besides the evaluation of the preference with relationship to color. Among the irradiated samples the on that obtained better quality, as attributes and flavor widths and aroma, it was the sample radiated to the 5kGy. The samples control, 3, and 5kGy didn't differ significantly each other being considered as the most favorite with relationship to the color, suggesting an appearance of larger coolness when compared with 7kGy sample. Dosage of radiation is suggested it gamma of the most efficient 5kGy as in the maintenance of the bacteriological and sensory quality in fillet of cooled peixe-sapo.

O trabalho objetivou, a partir de análises físico-químicas e sensoriais, determinar a vida útil da corvina (Micropogonias furnieri) eviscerada e estocada à temperatura de 0°C. No 14° dia de estocagem, o pH da musculatura atingiu o valor limite aceitável para o consumo, estipulado em 6,4. Os teores de Bases Voláteis Totais se mantiveram dentro dos valores estipulados em 30mgN 100g-1 como próprios para o consumo até o 21° dia de estocagem. A histamina não ultrapassou, nos 28 dias de estocagem a 0°C, o valor-limite aceitável de 10mg 100g-1 de carne. A análise descritiva quantitativa empregou nove atributos para a descrição sensorial das corvinas, sendo que o aroma e o sabor característicos de peixe marinho, o aroma e o sabor de maresia, o gosto amargo e a cor da carne foram os mais importantes na diferenciação das amostras com 0, 4, 7, 10 e 14 dias de estocagem à temperatura de 0°C. Segundo os resultados obtidos e com base nos padrões existentes na legislação nacional e internacional, verificou-se que o prazo comercial da corvina (Micropogonias furnieri) eviscerada fixou-se no 14° dia de estocagem a 0°C. This study was aimed at determining the shelf-life of gutted croaker (Micropogonias furnieri) and stocked at 0°C using physical-chemical and sensory analyses. On the 14th day of storage, the pH of the muscle tissue reached the accepted limit for consumption (6.4). The levels of TVB were kept within the stipulated values for consumption (30mgN 100g-1) until the 21st day. In 28 days of storage at 0°C, the histamine level did not excess the acceptable level of 10mg 100g-1 of meat. The quantitative descriptive analysis method employed 9 attributes to describe the croaker. The study found that aroma and taste of sea fish, aroma and taste of marshy smell, bitterness, and the color of the meet were the most important aspects differentiating samples after 0, 4, 7, 10, 14 days of stocking at 0°C. According to the obtained results, and based on the standards of national and international legislation, it was confirmed that the commercial shelf-life of gutted croaker (Micropogonias furnieri) stored at 0°C is 14 days.

Analisou-se 60 amostras de carcacas de frangos, abatidosem matadouro industrial, divididos em dois lotes de 30.No primeiro tratamento, adotou-se um processamento normalde matanca e no segundo, houve um retardo naevisceracao de 40 minutos. Realizou-se analises microbiologicas(CBHAM - contagem de bacterias heterotroficasaerobias mesofilas e CBHAP - contagem de bacterias heterotroficasaerobias psicrotroficas) e fisico-quimicas (pH, tempode filtracao e BVi- bases volateis totais), no 1° e 7° diasapos o abate, com as carcacas conservadas a temperaturade 3 ± 1 °C. Os valores medios encontrados no primeiro esegundo tratamento no primeiro dia, foram respectivamente:5,1 x 103 UFC/g e 3,3 x 103 UFC/g para CBHAM; 6,3 x103 UFC/g e 4,4 x 103 UFC/g para CBHAP; 5,59 e 5,52 parapH; 6,77 minutos e 6,43 minutos para tempo de filtracao;10,38 mgN/100g e 10,46 mgN/100g para BVT. No 7° dia, osvalores medios no primeiro e segundo tratamento, foramrespectivamente: 2,1 x 1 04 UFC/g e 1,1 x 1 05 UFC/g paraCBHAM; 2,5 x 105 UFC/g e 4,0 x 105 UFC/g para CBHAP;5,51 e 5,59 para pH; 1 O, 13 minutos e 10,55 minutos paratempo de filtracao; 1 0,48 mgN/1 OOg e 1 0,33 mgN/1 OOg paraBVT. O teste estatistico, atraves da analise de variância, demonstrouque nos dois tratamentos houveram diferencassignificativas entre o 1 ° e 7° dia, na prova de filtracao e naCBHAP. Nao foram encontradas diferencas significativas entreos dois tratamentos para nenhuma das analises realizadas.