EQA - Artigos Publicados em Periódicos
URI permanente para esta coleçãohttps://rihomolog.furg.br/handle/1/1611
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- ItemCarp (Cyprinus carpio) oils obtained by fishmeal and ensilage processes: characteristics and lipid profiles(Wiley Online Library, 2009) Crexi, Valéria Terra; Soares, Leonor Almeida de Souza; Pinto, Luiz Antonio de AlmeidaFish oil is an important source of long-chain ω-3 polyunsaturated fatty acid. The common carp (Cyprinus carp) is a major fish species in world aquaculture production. This study aimed towards obtaining carp viscera oil by ensilage and fishmeal processes. Characteristics of crude oils obtained were also compared with oil extracted by Bligh and Dyer methods. Crude oils obtained by the three processes resulted in significant difference (P < 0.05) for free fatty acids, peroxide, thiobarbituric acid and Lovibond colour values; however, iodine and saponification values were not significantly affected (P > 0.05). Recovery yield of crude oils was approximately 85% in relation to carp viscera oil. Carp crude oils obtained by the ensilage and fishmeal processes resulted in high unsaturated and polyunsaturated fatty acid contents (67.4%), and ω3/ω6 ratios around 1.15. These oils are applicable in fish diets; however, crude oils require refinement for human consumption.
- ItemFractionation of protein hydrolysates of fish and chicken using membrane ultrafiltration: investigation of antioxidant activity(Springer, 2014) Centenaro, Graciela Salete; Salas-Mellado, Myriam de las Mercedes; Pires, Carla; Batista, Irineu; Nunes, Maria; Prentice-Hernández, CarlosIn this work, chicken and fish peptides were obtained using the proteolytic enzymes α-Chymotrypsin and Flavourzyme. The muscle was hydrolyzed for 4 h, and the resulting peptides were evaluated. Hydrolysates were produced from Argentine croaker (Umbrina canosai) with a degree of hydrolysis (DH) of 25.9 and 27.6 % and from chicken (Gallus domesticus) with DH of 17.8 and 20.6 % for Flavourzyme and α-Chymotrypsin, respectively. Membrane ultrafiltration was used to separate fish and chicken hydrolysates from Flavourzyme and α-Chymotrypsin based on molecular weight cutoff of >1,000, <1,000 and >500, and <500 Da, to produce fractions (F1,000, F1,000–500, and F500) with antioxidant activity. Fish hydrolysates produced with Flavourzyme (FHF) and α-Chymotrypsin showed 60.8 and 50.9 % of peptides with a molecular weight of <3 kDa in its composition, respectively. To chicken hydrolysates produced with Flavourzyme and α-Chymotrypsin (CHC) was observed 83 and 92.4 % of peptides with a molecular weight of <3 kDa. The fraction that showed, in general, higher antioxidant potential was F1,000 from FHF. When added 40 mg/mL of FHF and CHC, 93 and 80 % of lipid oxidation in ground beef homogenates was inhibited, respectively. The composition of amino acids indicated higher amino acids hydrophobic content and amino acids containing sulfuric residues for FHF, which showed antioxidant potential.
- ItemDesorption isotherms and thermodynamics properties of anchovy in natura and enzymatic modified paste(Elsevier, 2012) Brito, Kelly de Moraes; Pinto, Luiz Antonio de AlmeidaThe thermodynamic properties of anchovy fillets and enzymatic modified pastes in two hydrolysis degrees (3% HD and 14% HD), at 50, 60 and 70 C were evaluated. The GAB model was used to calculate the values of the monolayer moisture content and the thermodynamic properties of the samples. The enzymatic modification led to the increases of the superficial area and differential enthalpies, and decrease of the differential entropies in relation the samples in natura. The enthalpy–entropy compensation showed that the process was controlled by the enthalpy, it was only spontaneous for the samples in natura. Pore size decreased with enzymatic modification, and all samples were in the limit of region between micropores and mesopores (<2 nm) for moisture content of 15%, and mesopores (from 2 to 50 nm) to moisture content above 15%.
- ItemComparisons of the Properties of Whitemouth Croaker (Micropogonias furnieri) Surimi and Mechanically Deboned Chicken Meat Surimi-Like Material(2012) Cortez-Vega, William Renzo; Fonseca, Gustavo Graciano; Prentice-Hernández, CarlosThe aim of this work was to evaluate and compare the color, texture and sensory characteristics of whitemouth croaker (Micropogonias furnieri) surimi and mechanically separated chicken meat (MDCM) surimi-like material (SLM). The whiteness of the MDCM-SLM was higher (P > 0.05) than that from the surimi. Higher breaking force (P < 0.05) and gel strength (P < 0.05) were also observed for the MDCM-SLM when compared to the surimi. The deformation did not vary significantly for these two products (P > 0.05). The MDCM-SLM was more accepted by the panelists (P < 0.05). The mean scores of overall desirability for MDCM-SLM was similar to that observed for walleye Pollack surimi that is the parameter of quality. The differences in the acceptability of poultry and fish food products are probably due to peo-ples’ eating habits.
- ItemAvaliação da qualidade tecnológica apresentada por tilápia do Nilo (Oreochromis niloticus) enlatada(2012) Pizato, Sandriane; Kraieski, Janete; Sarmento, Cleonice; Prentice-Hernández, CarlosO objetivo deste trabalho foi avaliar microbiologicamente, físico-quimicamente e sensorialmente uma conserva de tilápia enlatada em óleo vegetal comestível, aproveitando matéria-prima fora do padrão, a fim de oferecer um produto com alto valor agregado. As conservas de tilápia foram levadas a pré-cozimento em vapor fluente por aproximadamente 50 minutos, em seguida adicionado o óleo de cobertura, recravadas e submetidas a dois tratamentos térmicos respectivamente de 15 e 30 minutos em autoclave a 121°C. Após isso foram realizadas as análises microbiológicas, físico-químicas e sensoriais. A avaliação microbiológica mostrou que os produtos apresentavam qualidade satisfatória conforme a legislação. As conservas de tilápia apresentaram seguinte composição proximal: umidade 48,4%; cinzas 3,1%; proteína 12,2%; lipídios 32,7%; cloreto 0,8%. A análise sensorial mostrou que, não houve diferença significativa ao nível de 5% nos diferentes tratamentos. Foi realizado também o teste de esterilidade comercial, onde, os dois tratamentos térmicos foram adequados para manter a qualidade da conserva de tilápia enlatada. Concluiu-se que, as conservas de tilápia, apresentaram qualidade compatível com produtos similares, confirmando a viabilidade de produção deste produto.
- ItemInfluence of heating, protein and glycerol concentrations of film-forming solution on the film properties of Argentine anchovy (Engraulis anchoita) protein isolate(2013) Rocha, Meritaine da; Loiko, Márcia Regina; Gautério, Gabrielle Victoria; Tondo, Eduardo César; Prentice-Hernández, CarlosThis study was conducted to evaluate the influence of thermal treatment (74, 82, and 90 _C), glycerol (30%, 35%, and 40%, w/w) and protein concentrations (3.0%, 3.5%, and 4.0% w/w) of film-forming solution on the properties of Argentine anchovy (Engraulis anchoita) protein isolate (API) films produced by casting. The API presented 88.8% of proteins, 5.5% moisture, 1.3% lipids, 1.0% ash and 53.3% of polar amino acids. The DSC of protein isolate was observed at maximum temperature of 62.2 _C and DH 6.4 J/g. The thickness, water vapor permeability, color difference and opacity of the films were not affected by the experimental variables studied (p > 0.05). The lowest solubility, elongation, and highest tensile strength of the films occurred at low temperature, low protein and glycerol concentrations (p < 0.05). Micrographs obtained by scanning electron microscopy of the films showed homogeneous surfaces at low temperature.
- ItemChemical, Physical and Microbiological Changes in Tilapia (Oreochromis niloticus) during Marination(2007) Santo, Milton Luiz Pinho Espírito; Vivian, Viviane; Mirapalheta, Thaís; Carbonera, Nádia; Coelho, Geraldine; César, DamianThis is a study of the physical, chemical and microbiological changes promoted by the marinating process in tilapia fillets. The marinating process was performed in 5% acetic acid and 4% sodium chloride for 15 min. The fish:solution ratio was (1:2). The marination was carried out at 4 ± 2 0C until the end point, which was assessed by physical and chemical analysis. After marination the total bacterial viable count was reduced. During the marinating process acetic acid and sodium chloride diffuse into the fish tissue until a balanced concentration is reached. Most changes in the components of the filleted fish occurred in the first 7 min. being called "variable grade period" in contrast with "constant grade period" that occurred at the end of the marinating process.
- ItemHidrolisado protéico de pescado obtido por vias química e enzimática a partir de corvina(2009) Martins, Vilásia Guimarães; Costa, Jorge Alberto Vieira; Prentice-Hernández, CarlosThe fish proteins has the advantage of a high sensibility to the hydrolysis and also a balanced composition in aminoacids. The production of protein hydrolyzed from by-products of fish process industry has been receiving more attention on the last years. The aim of this work was to evaluate the production of protein hydrolyzed from Micropogonias furnieri through chemical and enzymatic methods, verifying some functional properties. The results showed that the production of the hydrolyzed improved some functional properties of the proteins found in the filet and in the waste, what is desirable for a subsequent application.
- ItemHidrolisado protéico de pescado obtido por vias química e enzimática a partir de corvina(2009) Martins, Vilásia Guimarães; Costa, Jorge Alberto Vieira; Prentice-Hernández, CarlosThe fish proteins has the advantage of a high sensibility to the hydrolysis and also a balanced composition in aminoacids. The production of protein hydrolyzed from by-products of fish process industry has been receiving more attention on the last years. The aim of this work was to evaluate the production of protein hydrolyzed from Micropogonias furnieri through chemical and enzymatic methods, verifying some functional properties. The results showed that the production of the hydrolyzed improved some functional properties of the proteins found in the filet and in the waste, what is desirable for a subsequent application.
- ItemChemical modification and structural analysis of protein isolates to produce hydrogel using whitemouth croaker (micropogonias furnieri) wastes(2011) Martins, Vilásia Guimarães; Costa, Jorge Alberto Vieira; Damodaran, Srinivasan; Prentice-Hernández, CarlosRecovery and alteration of fish protein from wastes and its use has been regarded as a promising alternative to develop useful products once polymer gels have a high capacity of water uptake. This study aims to produce hydrogel, a super absorbent biopolymer from modified fish protein, in order to evaluate the protein structure. In the modified proteins, analyses of the extent of modification of the lysine residues, electrophoresis, and electrometric titration were performed. In the hydrogels were realized assays of swelling water. The proteins with more modifications were shown as 63.5% and 75.9% of lysine residues, from fish protein isolate obtained with alkaline and acid solubilization, respectively. The modified protein in that same rate presented 332.0 and 311.4 carboxyl groups. Accordingly, the hydrogel produced from alkaline and acid isolates reached a maximum water uptake in 24 h of 79.42 and 103.25 gwater/gdry gel, respectively.