Navegando por Assunto "Tecnologia de alimentos"

Agora exibindo 1 - 11 de 11

Acesso aberto (Open Access)
Autenticação molecular de filés de pargo e protocolo forense para Lutjanídeos (Lutjanidae – Perciformes)
(Universidade Federal do Pará, 2015-03-02) VENEZA, Ivana Barbosa; GOMES, Grazielle Fernanda Evangelista; http://lattes.cnpq.br/5740656339448561; SAMPAIO, Maria Iracilda da Cunha; http://lattes.cnpq.br/2482763145819602
The demand for seafood has increased remarkably, and because of this, industries have diversified the presentation of fish, offering products processed as fillets, for example. This tendency on the one hand stimulates consumption, but on the other reduces its reliability since processed fish have high replacement rates. The process removes parts of the body used to recognize the species, and then the identification is compromised, especially in a large group of fish with morphological similarities, as is the case of the red snappers of Lutjanidae family. These fish have large worldwide economic interest, and in Brazil the most popular species is the Pargo - Lutjanus purpureus. There are several other factors that favor the replacement of this species: Joint capture the other snappers, inaccurate statistical record, popular nomenclature standard out and mislabelling of product. Therefore, this study investigated whether the fillets sold in supermarkets in Bragança-PA, under the label of "Pargo", to belong to species L. purpureus. Through DNA barcode method was able to detect 22% of the sampled fillets corresponded to the species Rhomboplites aurorubens, low commercial value snapper in the region. The results point to the need to prevent such practices, and provide grant to help fight the replacements, with the competent bodies, industry and supermarkets. Despite the effectiveness of barcode DNA technique for identification, there are more practical and inexpensive methods that have been suggested for the development of authentication protocols fishery products, such as those based on multiplex PCR. In view of the numerous reports of fraud in derivative products snappers, we developed a protocol for forensic identification banding pattern, for three of the main species of red marketed in Brazil: L. purpureus, L. synagris and Ocyurus chrysurus. This protocol is an alternative to be applied both for the supervision, in the search for replacement and so on protection of consumer rights; as in routine commercial and industrial sectors, in order to control quality and ensure the authenticity of products.
Acesso aberto (Open Access)
Change in physical and chemical characteristics related to the binomial time-temperature used in sous pasteurization see Tambaqui (Colossoma macropomum)
(FEPMVZ Editora, 2016-02) KATO, Hellen Christina de Almeida; LOURENÇO, Lúcia de Fátima Henriques; ARAUJO, Eder Augusto Furtado; SOUSA, Consuelo Lúcia; JOELE, Maria Regina Sarkis Peixoto; RIBEIRO, Suezilde da Conceição Amaral
The goal of this study was to evaluate sous vide fish and assess the influence of time and temperature on the pasteurization process through quality parameters. The raw material (tambaqui fillets) and the sous vide underwent physical, physicochemical, and microbiological analyses. A sauce was prepared containing soy sauce, water, horseradish and garlic flakes. The product's pasteurization parameters of time and temperature were defined according to a 22 central composite rotatable design (CCRD), and the dependent variables were water holding capacity (WHC) and instrumental texture aiming at obtaining high WHC values for the product to maintain the desired juiciness. The microbiological analysis required by legislation have indicated that the fish fillets and sous vide were within de standard. The values of total coliforms found in the samples (fillets and sous vide) analyzed were below the critical level of 10² CFU/g. The counts of sulphite-reducing clostridia and psychrotrophic and mesophilic bacteria on plates in the samples were <1x10 CFU/g. In conclusion, temperature was the most important factor in the pasteurization process, significantly contributing to the quality of the final product. The mathematical models proposed were considered predictive for each response.
Acesso aberto (Open Access)
Chemical composition of different muscle zones in pirarucu (Arapaima gigas)
(Universidade Federal do Pará, 2017-04) MARTINS, Mayara Galvão; MARTINS, Déborah Elena Galvão; PENA, Rosinelson da Silva
Identifying potential patterns in pirarucu (Arapaima gigas) composition, as a function of the different fish muscle zones (dorse, venter, ventrecha and tail), was the main objective of this research. For such, the different pirarucu muscle zones were evaluated, in order to obtain proximate composition and minerals content. It was also determined amino acids and fatty acids contents in fish muscle. The dorsal, ventral and tail muscle zones presented similar moisture (76.5-78.2%), protein (17.8-18.9%), total lipids (1.0-1.5%) and ash (0.9-1.2%) contents. On the other hand, the ventrecha zone presented 25.8% of protein and the major total lipids content (17.1%). The main minerals found in fish muscle were K (183.5-288.6 mg/100 g muscle) and Na (65.1-175.5 mg/100 g). Glutamic acid (3027.6 mg/100 g muscle) was the main amino acid found in fish muscle, which presented 48% of essential amino acids in the protein fraction. Lipids content showed 57.3% of unsaturated fatty acids and 42.7% of saturated fatty acids.
Acesso aberto (Open Access)
Elaboração e caracterização do “Queijo Marajó”, tipo creme, de leite de búfala, visando sua padronização
(Universidade Federal do Pará, 2006) FIGUEIREDO, Elaine Lopes; LOURENÇO JÚNIOR, José de Brito; http://lattes.cnpq.br/2919433679918544
This work objected the elaboration and physical-chemical, microbiological and sensorial characterization of the “Marajó Cheese”, type cremate, processed with buffalo milk, besides evaluating shelf life, for 28 days and economical income. The two places were produced the derivates (Place A - University of the Para State and Place B - Dairy industry, Soure, Para). The milk and cheese were processed levels of humidity, lipid, protein, carbohydrate, caloric value, acid, pH, mesophylla bacteria, coliforms at 35ºC and 45ºC, mould and yeasts, Staphylococus aureus and Salmonella. Just in the cheese cholesterol and minerals analyses were accomplished. The sensorial analysis consisted of profile of characteristics and acceptance test. The similarity of the averages of the physical-chemical variables of the buffalo milk indicated that this was adapted for the elaboration of having standard derivate. Anyone sample of milk presented contamination for coliforms, Staphylococcus aureus and Salmonella. The largest contamination was verified for aerobic bacteria (mesophyllas), mould and yeasts. The fat levels in the dry extract and of humidity they classified the derivate as fat and of average humidity. The “Marajó Cheese” came inside of the established standard for quality food, until the 21º day of storage. The more perceptible sensorial attributes and that they characterized the sensorial profile of the derivate were white color, milk and acid aroma, tastes acid and salty e softness. The Test of Acceptance indicated that the cheese was very appreciated by tasters. “Marajó Cheese” elaborate appropriately there is need of Good Practices of Production, inside which stand out the control of the acidity and fat of the milk and the mass used for derivate, standardization of the quantity of cream, chloride of sodium and potassium sorbato were added, besides the hygiene in the milk obtained and processing.
Acesso aberto (Open Access)
Estudo do processo de modificação química do amido na farinha de banana verde da variedade nanicão (Musa sp. AAA)
(Universidade Federal do Pará, 2014-06-27) NOGUEIRA, Francylla Milhomens; LOPES, Alessandra Santos; http://lattes.cnpq.br/8156697119235191; LOURENÇO, Lúcia de Fátima Henriques; http://lattes.cnpq.br/7365554949786769
Acesso aberto (Open Access)
Influence of temperature, concentration and shear rate on the rheological behavior of malay apple (Syzygium malaccense) juice
(Universidade Federal do Pará, 2016-06) SANTOS, Pedro Henrique; SILVA, Luiza Helena Meller da; RODRIGUES, Antonio Manoel da Cruz; SOUZA, José Antonio Ribeiro de
The aim of this study was to evaluate the rheological behavior of malay apple, a traditional Amazonian fruit with high bioactive properties, at different temperatures and soluble solids concentrations. The experiments were carried out in a Brookfield R/S Plus rheometer with concentric cylinders geometry. Power Law, Herschel-Bulkley, Mizrahi-Berk, and Sisko rheological models were fitted to the experimental data. The malay apple juice (pulp and skin) showed a pseudoplastic behavior for all temperatures and concentrations with flow behavior indexes lower than 1. The temperature effect on the samples’ apparent viscosity was analyzed by the Arrhenius equation. The activation energy increased with a decrease in the soluble solids concentration, showing that the lower the concentration, the greater the temperature influence on the apparent viscosity. The soluble solids effect was described by the exponential equation. The exponential factor increased with the temperature increasing, showing that the higher the temperature, the greater the effect of the soluble solids concentration on samples’ apparent viscosity. Finally, a triparametric mathematical model combining temperature, concentration, and shear rate was proposed aiming to evaluate its effects on the samples’ apparent viscosity and has accurately adjusted to the data with high correlation index R2.
Acesso aberto (Open Access)
Nutritional potential of green banana flour obtained by drying in spouted be
(Sociedade Brasileira de Fruticultura, 2013-12) BEZERRA, Carolina Vieira; RODRIGUES, Antonio Manoel da Cruz; AMANTE, Edna Regina; SILVA, Luiza Helena Meller da
This study evaluated the chemical composition of peeled and unpeeled green banana Cavendish (AAA) flour obtained by drying in spouted bed, aiming at adding nutritional value to food products. The bananas were sliced and crushed to obtain a paste and fed to the spouted bed dryer (12 cm height and T = 80 ºC) in order to obtain flour. The flours obtained were subjected to analysis of moisture, protein, ash, carbohydrates, total starch, resistant starch, fiber. The green banana flours, mainly unpeeled, are good sources of fiber and resistant starch with an average of 21.91g/100g and 68.02g/100g respectively. The protein content was found in an average of 4.76g/100g, being classified as a low biological value protein with lysine as the first limiting amino acid. The results showed that unpeeled green banana flour obtained by spouted bed drying can be a valuable tool to add nutritional value to products in order to increase their non-digestible fraction.
Acesso aberto (Open Access)
Otimização da pasteurização da polpa de jambolão (Syzygium cumini lamarck)
(Universidade Federal do Pará, 2014-11-21) AMÉRICO, Gilciane Vergolino; CARVALHO, Ana Vânia; http://lattes.cnpq.br/7856575452724939; LOPES, Alessandra Santos; http://lattes.cnpq.br/8156697119235191
The Syzygium cumini Lamarck fruits, popular known as jambolan, are a source of anthocyanin and antioxidant. This study aimed to optimize the thermic pasteurization of the jambolan pulp, with the purpose to inactivate the enzymes, the bioactive compounds and the antioxidant activity retention. Physical analyses: transverse length (2,49cm), longitudinal length (1,68cm) and percent yield (57,22%); and physicochemical: moisture (89.43%) ash (0.27%), lipid (0.23%), protein (0.72%), acidity (5.99% citric ac.), soluble solids (9,17 ° Brix), pH (3.34), total phenolic (182.01 mgGAE.100g-1), total anthocyanin (93.56 mg.100g-1) and antioxidant activity by DPPH method (EC50 = 4552.26 g / gDPPH) and ABTS (18,48 μMTrolox / g) were performed. Due to a resistance while trying to flow the jambolan pulp in the pasteurizer pipes, the pulp was diluted and complied with the national legislation (Brasil, 2003) for tropical juice. The methodology used was a central composite design (2²), using as independent variables: temperature (°C) and time (s), and as response variables: total phenolic compounds, total anthocyanin, antioxidant activity (DPPH and ABTS) and enzymatic activity (POD and PPO). The enzymes of the jambolan tropical juice were completely inactivated, except for POD in the test treated with 85ºC/39sec. The independent variables and the interaction of them didn’t influence significantly at 95% of confidence level in the results obtained to generate predictive models of the characteristics evaluated, except for the total phenolic content. The best condition to obtain a maximum retention of the compounds analyzed and the complete inactivation of the enzymes was the temperature 92ºC and time 70sec for tropical juice of jambolan which was pasteurized.
Acesso aberto (Open Access)
Otimização das condições de extração da gelatina de pele de peixes amazônicos por diferentes métodos
(Universidade Federal do Pará, 2016-08-24) SILVA, Elen Vanessa Costa da; PENA, Rosinelson da Silva; http://lattes.cnpq.br/3452623210043423; LOURENÇO, Lúcia de Fátima Henriques; http://lattes.cnpq.br/7365554949786769
Fish industry residues are used due to their easy transformation into several products and because they have nutrients with high biological value, being rich in proteins and fatty acids, the work was to study the use of the skin of Amazonian fish for gelatin extraction. The gelatin extraction process from the skin of kumakuma (Brachyplatystoma filamentosum) and gilthead bream (Brachyplathystoma rousseauxii) with sodium hydroxide (NaOH) and calcium hydroxide (Ca(OH)2) was optimized and the product was characterized through analyses of yield, gel strength, color, viscosity, amino acid profile, scanning electron microscopy, melting point, foaming capacity, and emulsifying capacity. The optimized conditions established in the process from the skin of kumakuma (Brachyplatystoma filamentosum) with NaOH were 6 h extraction at 58 °C, with yield and gel strength at 19.7% and 244.3 g, respectively. The metod with (Ca(OH)2 the optimized conditions were defined over ten days of pre-treatment at 50 °C. This condition resulted in desirability of 0.965 and yield and gel strength values of 20.24% and 221 g, respectively. Glycine was the main amino acid both in the fish skin (23.77%) and in the gelatin obtained (NaOH - 23,39% e Ca(OH)2 - 24,97%). Pre-treatment with sodium hydroxide (NaOH) and calcium hydroxide (Ca(OH)2) was used and the gelatin the skin of gilthead bream (Brachyplathystoma rousseauxii) with 64 ° C and 6 h extraction. The pretreatment with Ca (OH)2 was for 12 days and 64 °C extraction for 6 hours. When the characteristics of the gelatins obtained were compared, the one that used NaOH had greater (p < 0.05) technological potential due to higher yield, greater amount of imino acids, and better properties (gel strength, viscosity, melting point, emulsifying power). However, the gelatin extracted with Ca(OH)2 had weak gels and lower melting point, which is appropriate for refrigerated products that require low gelling temperatures. It is concluded that the two gelatins obtained can be used in several applications in products according with the characteristic desired.
Acesso aberto (Open Access)
Principais compostos bioativos e capacidade antioxidante no epicarpo do camu-camu (Myrciaria dubia) em função da maturação
(Universidade Federal do Pará, 2014-06-25) SOUZA, Aline Ozana de; MATTIETTO, Rafaella de Andrade; http://lattes.cnpq.br/7832266671782588; LOPES, Alessandra Santos; http://lattes.cnpq.br/8156697119235191
The presence of bioactive compounds suffers greatly influenced by environmental and genetic factors, and behave differently in each part of the plant. However, there are few studies which deal these aspects of camu-camu. Thus, this study aimed to analyze the physical, physico-chemical composition, the main bioactive compounds and antioxidant capacity of camu-camu bark, depending on the stage of ripeness in fruits of different genotypes from plant matrices Bank Active Germplasm Camucamuzeiro of Embrapa Eastern Amazon. Fruits of three genotypes, selected at random in three maturity stages were collected. Results were expressed on a dry basis and analyzed by Analysis of Variance, Comparison Test Tukey's and Pearson's Correlation Coefficient, with a confidence interval of 95%. For physico-chemical analysis, there was a different one for each progeny, depending on maturity, except that the carbohydrate content increased in all progenies behavior. For vitamin C, the progenies 38 and 44 showed a high content of ascorbic acid, comparing the green and ripe stages, and 17 progeny showed a decrease during maturation; the highest content of vitamin C has been found in 44 progeny, ripe stage (24,02 g/100g). All progenies showed an increase in the content of total phenolics and anthocyanins throughout maturation, with the highest values were demonstrated by progeny 17 (3298,98 AGE/100g mg) and 44 (165,91 mg/100g) respectively. Flavonols and carotenoids showed a distinct and statistically different behavior in each progeny, with the highest content of flavonols was found in 17 progeny in the green stage (343,63 mg QE/100g) and carotenoids in 44 progeny, ripe stage (105,88 mg/100g). Regarding the antioxidant activity based on the DPPH method, the progenies 38 and 44 showed the same behavior throughout maturation, with higher antioxidant activity half ripe and smallest stage in green, with the highest antioxidant activity was found in 17 progeny in the ripe stage (38,95 g fruit/g). Already by ABTS method, the antioxidant activity was statistically different for all progenies and in all stages of maturation, higher value submitted by 44 progeny at maturity (170,63 μM trolox/g). Evaluating the relationship between bioactive compounds and antioxidant activity, the 17 progeny won more statistically significant correlations. It can be concluded that various factors cause differences in the synthesis of various compounds during fruit ripening of camucamuzeiro.
Acesso aberto (Open Access)
Propriedades reológicas do suco de buriti (Mauritia flexuosa)
(Universidade Federal do Pará, 2016-02) RODRIGUES, Antonio Manoel da Cruz; BEZERRA, Carolina Vieira; SILVA, Ivonete Quaresma da; SILVA, Luiza Helena Meller da
Knowing the rheological behavior of tropical fruit juices is very important for both consumers and food industry. This study investigated the rheological behavior of buriti (Mauritia flexuosa) juice. The rheological data were obtained through a rotational viscometer with concentric cylinder geometry (Brookfield, model DV II+). The assays were carried out at six different temperatures (10, 20, 30, 40, 50, and 60 °C) and the experimental results were adjusted through the Power Law and Mizrahi-Berk models. The buriti juice showed non-Newtonian behavior at the six temperatures. When quantifying apparent viscosity (hap), therheological parameters (K and n) were obtained by adjusting the Power Law, which was shown to be quite appropriate in predicting the juice’s rheological behavior, with determination coefficients r² > 0.99 for five out of the six temperatures investigated. The product showed pseudoplastic (n < 1) behavior and the flow behavior index decreased as temperature increased. The effect of temperature on apparent viscosity was described through an Arrhenius equation and discussed in terms of energy of activation (Ea) and the values of Ea ranged from 2.84 to 3.0 kcal/gmol for the strain rate used.