Effect of amla and ginger powders on quality criteria of African catfish (Clarias gariepinus) fingers / Efeito da amla e do gengibre em pó nos critérios de qualidade dos palitos de bagre-africano (Clarias gariepinus)

Catfish (Clarias gariepinus) meat isn't preferred by consumers in compared to other fish species meat, thus to enhance the use of catfish meat, ready to eat catfish fingers were prepared with some plants additives (amla and ginger powder). The mean objective of this study was to assess the impact of amla and ginger powder on catfish finger qualities in terms of physical, chemical, microbiological, and sensorial parameters under stored at a low temperature (5 ± 1 °C). The obtained results were compared with those of a control sample (basic formula) and a sample containing the synthetic antioxidant. During the storage period, the levels of pH, thiobarbituric acid, total volatile basic nitrogen, trimethylamine, total bacteria count, psychrophilic bacteria, molds and yeasts counts increased dramatically, although the values remained within acceptable ranges. The findings also revealed, that amla and ginger powder considerably (p < 0.05) reduced the changes in quality parameters, as well as there was a considerable increase in the quality parameter in all treated samples than in the control. Finally, amla and ginger powder can be a substitute for synthetic antioxidants and antimicrobials. These findings suggest that the powder of amla and ginger are suitable for use as a natural antioxidants and antimicrobials to extend the shelf-life of animal products.

Catfish (Clarias gariepinus) meat isn't preferred by consumers in compared to other fish species meat, thus to enhance the use of catfish meat, ready to eat catfish fingers were prepared with some plants additives (amla and ginger powder). The mean objective of this study was to assess the impact of amla and ginger powder on catfish finger qualities in terms of physical, chemical, microbiological, and sensorial parameters under stored at a low temperature (5 ± 1 °C). The obtained results were compared with those of a control sample (basic formula) and a sample containing the synthetic antioxidant. During the storage period, the levels of pH, thiobarbituric acid, total volatile basic nitrogen, trimethylamine, total bacteria count, psychrophilic bacteria, molds and yeasts counts increased dramatically, although the values remained within acceptable ranges. The findings also revealed, that amla and ginger powder considerably (p < 0.05) reduced the changes in quality parameters, as well as there was a considerable increase in the quality parameter in all treated samples than in the control. Finally, amla and ginger powder can be a substitute for synthetic antioxidants and antimicrobials. These findings suggest that the powder of amla and ginger are suitable for use as a natural antioxidants and antimicrobials to extend the shelf-life of animal products.

Vegetable choline as a replacement for choline chloride in broiler feed

The objective of this study was to determine choline chloride replacement effects by a vegetable choline source, compost by Trachyspermum amni, Citrullus colocynthis, Achyranthus aspera, and Azadirachta indica in broiler feed. These compounds are fonts of phosphatidylcholine, a high-disponible molecule for intestinal absorption and choline supply. A total of 640 animals were randomly allocated in a completely randomized design, with four treatments and eight repetitions (n = 20), and zootechnical performance (body weight, weight gain, feed conversion ratio, and productive efficiency index), carcass yield, cuts yield, and organs (heart, liver, proventriculus, gizzard, and small intestine) relative weights were evaluated. Were evaluated two choline chloride levels (600 and 800 mg kg-1) and two vegetable choline levels (100 and 200 mg kg-1), added in a corn-soybean meal basal diet, during 42 days of raising. Results revealed better feed conversion ratio (p < 0.001) and production efficiency index (p < 0.001) in broilers fed vegetable choline, with no differences on body weight (p = 0.372) and weight gain (p = 0.427) among broilers. Carcass, cuts yield, and organ relative weights do not alter (p > 0.05) due to different group of supplementations. Findings in this trial concludes vegetable choline can adequately replace choline chloride in broiler feed, with improvement on performance and no compromising carcass, cuts or organ development.(AU)

Vegetable choline as a replacement for choline chloride in broiler feed

The objective of this study was to determine choline chloride replacement effects by a vegetable choline source, compost by Trachyspermum amni, Citrullus colocynthis, Achyranthus aspera, and Azadirachta indica in broiler feed. These compounds are fonts of phosphatidylcholine, a high-disponible molecule for intestinal absorption and choline supply. A total of 640 animals were randomly allocated in a completely randomized design, with four treatments and eight repetitions (n = 20), and zootechnical performance (body weight, weight gain, feed conversion ratio, and productive efficiency index), carcass yield, cuts yield, and organs (heart, liver, proventriculus, gizzard, and small intestine) relative weights were evaluated. Were evaluated two choline chloride levels (600 and 800 mg kg-1) and two vegetable choline levels (100 and 200 mg kg-1), added in a corn-soybean meal basal diet, during 42 days of raising. Results revealed better feed conversion ratio (p 0.05) due to different group of supplementations. Findings in this trial concludes vegetable choline can adequately replace choline chloride in broiler feed, with improvement on performance and no compromising carcass, cuts or organ development.

Omics approaches in fish quality and safety / Procedimentos ômicos aplicados em qualidade e segurança de pescado

Omics is a new technology that uses genomics, proteomics, and metabolomics to investigate metabolites from foods. The global demand for fish has shown a progressive increase because it is a significant source of high quality protein, polyunsaturated fatty acids, especially omega-3, and essential minerals. However, there are barriers in the fishery production chain such as lack of standardization, knowledge, and technology transfer to industry. Moreover, fish effective monitoring is difficult due to restricted quality parameters and analytical methods determined by current Brazilian legislation. This review details the limiting chemical parameters and recent advances in analytical procedures for fish quality determination. To improve fish quality monitoring, total volatile basic nitrogen (TVB-N), trimethylamine (TMA), ammonia, pH, and biogenic amines values should be revised and established by fish category and/or type of fish product. On the other hand, protein carbonyl concentration, free fatty acids (FFAs), peroxide values (POV), and thiobarbituric acid reactive substances (TBARS) should be included in the national legislation. Simultaneously, the official authorities should take into account effective, practical, and low cost analytical methodologies, which lead to faster results in order to facilitate and enhance the quality control of the products from the fish production chain, ensuring the consumer's health. Moreover, analytical techniques for the identification of fish species must be introduced in the Brazilian legislation in order to avoid illegal substitutions and negative impacts to consumers.(AU)

Os procedimentos ômicos são uma nova tecnologia que utiliza a genômica, proteômica e metabolômica para avaliar metabólitos dos alimentos. A demanda mundial de pescado tem aumentado progressivamente devido à elevada qualidade de proteínas, minerais e ácidos graxos poli-insaturados, especialmente ômega-3. Todavia, a cadeia produtiva aquícola apresenta limitações como falta de padronização, ausência de conhecimento e transferência de tecnologia para as indústrias. Além disso, torna-se difícil garantir um monitoramento efetivo do pescado em decorrência das limitações dos parâmetros de qualidade atuais e dos métodos analíticos estabelecidos pela legislação nacional. O presente trabalho analisa os fatores limitantes relacionados aos parâmetros químicos, bem como os avanços recentes nos procedimentos analíticos, para determinação da qualidade do pescado. Levando-se em consideração a melhoria no controle de qualidade dessa matriz, os parâmetros de bases voláteis totais (BVT), trimetilamina (TMA), amônia, pH e aminas biogênicas deveriam ser revisados e estabelecidos por categorias de pescado e/ou por tipo de produto à base de pescado. Em contrapartida, parâmetros relacionados à concentração de carbonilas, ácidos graxos livres (AGLs), índice de peróxidos (IP) e malonaldeído (MDA) poderiam ser inseridos na legislação nacional. Simultaneamente, as autoridades oficiais devem levar em consideração metodologias analíticas que apresentem efetividade, praticidade, baixo custo e rapidez, facilitando e aprimorando o controle de qualidade de produtos de pescado e garantindo a saúde dos consumidores. Além disso, técnicas analíticas para identificação das espécies de peixes devem ser incluídas na legislação brasileira visando evitar substituições ilegais e impactos negativos aos consumidores.(AU)

Omics approaches in fish quality and safety / Procedimentos ômicos aplicados em qualidade e segurança de pescado

Omics is a new technology that uses genomics, proteomics, and metabolomics to investigate metabolites from foods. The global demand for fish has shown a progressive increase because it is a significant source of high quality protein, polyunsaturated fatty acids, especially omega-3, and essential minerals. However, there are barriers in the fishery production chain such as lack of standardization, knowledge, and technology transfer to industry. Moreover, fish effective monitoring is difficult due to restricted quality parameters and analytical methods determined by current Brazilian legislation. This review details the limiting chemical parameters and recent advances in analytical procedures for fish quality determination. To improve fish quality monitoring, total volatile basic nitrogen (TVB-N), trimethylamine (TMA), ammonia, pH, and biogenic amines values should be revised and established by fish category and/or type of fish product. On the other hand, protein carbonyl concentration, free fatty acids (FFAs), peroxide values (POV), and thiobarbituric acid reactive substances (TBARS) should be included in the national legislation. Simultaneously, the official authorities should take into account effective, practical, and low cost analytical methodologies, which lead to faster results in order to facilitate and enhance the quality control of the products from the fish production chain, ensuring the consumer's health. Moreover, analytical techniques for the identification of fish species must be introduced in the Brazilian legislation in order to avoid illegal substitutions and negative impacts to consumers.(AU)

Os procedimentos ômicos são uma nova tecnologia que utiliza a genômica, proteômica e metabolômica para avaliar metabólitos dos alimentos. A demanda mundial de pescado tem aumentado progressivamente devido à elevada qualidade de proteínas, minerais e ácidos graxos poli-insaturados, especialmente ômega-3. Todavia, a cadeia produtiva aquícola apresenta limitações como falta de padronização, ausência de conhecimento e transferência de tecnologia para as indústrias. Além disso, torna-se difícil garantir um monitoramento efetivo do pescado em decorrência das limitações dos parâmetros de qualidade atuais e dos métodos analíticos estabelecidos pela legislação nacional. O presente trabalho analisa os fatores limitantes relacionados aos parâmetros químicos, bem como os avanços recentes nos procedimentos analíticos, para determinação da qualidade do pescado. Levando-se em consideração a melhoria no controle de qualidade dessa matriz, os parâmetros de bases voláteis totais (BVT), trimetilamina (TMA), amônia, pH e aminas biogênicas deveriam ser revisados e estabelecidos por categorias de pescado e/ou por tipo de produto à base de pescado. Em contrapartida, parâmetros relacionados à concentração de carbonilas, ácidos graxos livres (AGLs), índice de peróxidos (IP) e malonaldeído (MDA) poderiam ser inseridos na legislação nacional. Simultaneamente, as autoridades oficiais devem levar em consideração metodologias analíticas que apresentem efetividade, praticidade, baixo custo e rapidez, facilitando e aprimorando o controle de qualidade de produtos de pescado e garantindo a saúde dos consumidores. Além disso, técnicas analíticas para identificação das espécies de peixes devem ser incluídas na legislação brasileira visando evitar substituições ilegais e impactos negativos aos consumidores.(AU)

Quality and shelf life of the gonad of lion's paw scallop transported and stored whole in refrigeration / Qualidade e vida de prateleira da gônada do bivalve pata de leão, transportado e armazenado inteiramente em refrigeração

The effect of refrigerated 48h transport and 4 days storage on the quality and shelf life of the whole lion's paw scallop Nodipecten subnodosus gonad was evaluated. Proximal composition, adenosine 5´triphosphate (ATP) and related products, K-value, total volatile bases (TVB-N), trimethylamine (TMA-N), pH, fatty acid profile and microbiological analyses were quantified. Gonad holds a significant composition of essential fatty acids while levels of gonadal ATP were initially low; moreover, K-value of the gonad remained constant. With respect to TVB-N and TMA-N, only the former exceeded allowed limits. The pH level showed no significant variation during storage and, despite the high level of TVB-N, according to the TMA-N as well as microbiological analyses it was demonstrated innocuity after 4 days under the transportation and storage conditions utilized.(AU)

Avaliou-se o efeito do transporte em refrigeração por 48 horas e quatro dias de armazenamento sobre a qualidade e vida de prateleira da gônada do bivalve pata de leão, Nodipecten subnodosus. Determinou-se a composição centesimal, a adenosina 5'trifosfato (ATP) e afins, o índice K, bases voláteis totais (TVB-N), trimetilamina (TMA-N), pH, perfil de ácidos graxos e análise microbiológica. A Gônada apresentou uma importante composição de ácidos graxos essenciais e baixos níveis iniciais de ATP, enquanto o índice K manteve-se constante. Quanto a TVB -N e TMA- N, apenas as primeiras ultrapassaram os limites admissíveis. Os valores de pH não mostraram nenhuma mudança significativa durante o armazenamento e, apesar dos altos níveis de TVB -N, de acordo com a análise quantitativa e microbiológica TMA- N, a segurança do produto foi demonstrada após quatro dias sob as condições de transporte e armazenamento utilizado.(AU)

Parâmetros físico-químicos e sensoriais na avaliação da qualidade da piramutaba (Brachyplatystoma vaillantii, Valenciennes, 1840) inteira estocada em gelo / Physicochemical and sensory parameter in the quality evaluation of the entirepiramutaba (Brachyplatystoma vaillantii, Valenciennes, 1840) stored on ice

A piramutaba (Brachyplatystoma vaillantii) é um peixe dulcícola de grande importância econômica para o estado do Pará. Durantea captura, manipulação, transporte e comercialização como peixe fresco, diversos metabólitos decorrentes de eventos bioquímicospodem ser formados, acarretando a deterioração do peixe. Estes metabólito,s ao serem analisados, caracterizam analiticamente ofrescor do pescado. Os atributos sensoriais são de extrema relevância para estimar o frescor. Devido à escassez de dados sobre aqualidade da piramutaba capturada no litoral do estado do Pará, o presente estudo teve como objetivo acompanhar as alteraçõesfísico-químicas da piramutaba inteira estocada em gelo (0+1oC) por 0, 4, 7, 10, 14 e 18 dias e correlacionar tais alterações comas características sensoriais de aparência e odor durante este período, utilizando um protocolo elaborado pelo Método de Índicede Qualidade (QIM) especificamente para a espécie de peixe estudada. A qualidade de 68 amostras de piramutaba foi avaliadacom relação às características sensoriais, pH, Bases Voláteis Totais (BVT), trimetilamina (TMA), aminas biogênicas (histamina,putrescina e cadaverina), reação para amônia (NH3) e gás sulfídrico (H2S)...(AU)

The piramutaba (Brachyplatystoma vaillantii) is a freshwater fish of great economic importance to the state of Pará during thecapture, handling, transportation and marketing as fresh fish, several compounds are formed due to biochemical events that resultin the deterioration of fish and can be used for physicochemical evaluation of fish freshness by means of analytical procedures.Moreover, the quality of fresh fish can be evaluated by sensory characteristics. Due to the paucity of data on the quality of piramutabacaptured off the Para States coast, this study aimed to track changes in physical-chemical of the whole piramutaba stored on ice(0 ±1°C) for 0, 4, 7, 10, 14 and 18 days and correlate these changes with the sensory qualities of appearance and odor duringthis period using a protocol Quality Index designed specifically for the studied fish species. The quality of 68 piramutaba sampleswas evaluated taking into consideration the sensory characteristics, pH, total volatile bases (TVB), trimethylamine (TMA), biogenicamines (histamine, putrescine and cadaverine), reaction for ammonia (NH3) and hydrogen sulfide (H2S). According to the resultsobtained from BVT, we suggest the value of 20.00 mgN/100g as acceptance limits for this parameter. Histamine was detectedat day 10, and histamine and putrescine from the 14th day of storage, not exceeding the limits of Brazilian legislation. All testresults were positive for NH3 and H2S negative since the first day of storage. Considering the protocol MIQ and the results of thephysicochemical tests, the expiry date stipulated for commercial piramutaba when kept under refrigeration temperatures (0 ±1°C)was 10 days, the sensory evaluation effectively observing the patterns of...(AU)

Lipid structural information from a single equine embryo by MALDI-MS / Informação estrutural de lipídios a partir de um único embrião equino pela técnica de MALDI-MS

It was reported the potential of MALDI-MS for the characterization of lipid species present in a single equine embryo, and studied some lipid structures detected by collision induced dissociation (CID) experiments. In the positive ion mode spectrum, it were observed mostly protonated and sodiated species of sphingomyelins (SM), phosphatidylcholines (PC) and triacylglycerols (TAG). In the negative ion mode, it were observed phosphatidylethanolamines (PE) and phosphatidylinositols (PI). MS/MS spectrum of most intense lipid ions was performed to show MALDI-MS/MS structural information potential. MS/MS spectrum in the positive mode of m/z 760.6 (attributed as PC34:1) depicted characteristic PC fragments of m/z 184.1 (choline polar head), and the neutral loss (NL) of 183 (phosphorylcholine). For the ion of m/z 766.6 (attributed as PE 38:5), we observed the NL of 140, characteristic of PE. For the ion of m/z 808.7 (attributed as PC 38.5), besides the fragment at m/z 184.1 at the NL of 183, it was possible to observe the loss of trimethylamine (ion of m/z 749.6), and the cyclophosphane (ion of m/z 147.0). Finally, for the negative ion mode, we isolated and fragmented the ion at m/z 863.6, which was attributed as PI 36:1 due to the presence of m/z 153 (glycerol phosphate H2 O-H), 223 (phospho inositol 2H2 O-H), 241 (phospho inositol H2 O-H), 281 (oleic acid), and 581.3 (lysophosphoinositol H2 O-H). It was concluded that MALDI-MS allowed the detection of a broad range of PC, SM, PE, PI and TAG lipid species, as well as a fast and confident characterization of lipid structures from a single equine embryo.(AU)

É relatado o potencial da técnica de MALDI-MS para caracterizar espécies de lipídios presentes em um único embrião equino e estudadas algumas estruturas lipídicas detectadas por dissociação induzida por colisão (CID). No espectro de modo íon positivo, foram observadas espécies, principalmente, protonadas e sodiadas de esfingomielinas (SM), fosfatidileolinas (PC) e triacilgliceróis (TAG). No modo negativo, foram observadas fosfatidiletanolaminas (PE) e fosfatidilinositos (PI). Espectros de íons de lípidos com maior intensidade foram utilizados para demonstrar o potencial da informação estrutural por MALDI-MS/MS. O espectro no modo positivo de m/z (massa sobre carga) 760,6 (atribuída como PC34:1) apresentou características de fragmentos PC de m/z 184,1 (denominada cabeça polar de colina), além de perda neutral (NL) de m/z 183 (fosforilcolina). Para o íon de m/z 766,6 (atribuída como PE38:5), observou-se a NL de 140, característica do PE. Para o íon de m/z 808,7 (38,5 atribuído como PC), além do fragmento m/z 184,1 na NL de 183, foi possível observar a perda de trimetilamina (íon de m/z 749,6) e o ciclofosfano (íon de m/z 147,0). Finalmente, para o modo de íon negativo, foram isolados e fragmentados o íon de m/z 863,6 que foi atribuído como PI36:1, devido à presença de m/z 153 (fosfato de glicerol H2 O-H ), 223 (inositol fosfo - 2H2 O-H) , 241 (fosfoinositol H2 O-H), 281 (ácido oleico) e 581,3 (lisofosfoinositol H2 O+H). Foi concluído que a MALDI - MS permite a detecção de uma ampla gama de espécies de PC, SM, PE, PI e TAG lipídicas, bem como a caracterização rápida e confiante de estruturas lipídicas a partir de um único embrião equino.(AU)

USO DO PLASMA NÃO TÉRMICO NA VIDA DE PRATELEIRA DO CAMARÃO BRANCO (Litopenaeus vannamei, Boone 1931)

O pescado é um alimento que se deteriora facilmente, devendo ser bem manipulado, conservado e armazenado. Para isso, é considerável o uso de novas tecnologias afim de manter suas características sensoriais e nutricionais, de preferência livre do uso de aditivos químicos. Isso pode ser observado com a utilização de tecnologias limpas (como embalagem em atmosfera modificada, ozônio e radiação UV) e o plasma não térmico, que tem demonstrado aplicabilidade satisfatória no tratamento antimicrobiano, com um futuro promissor na indústria alimentícia. Assim, objetivou-se avaliar a qualidade química (nitrogênio de bases voláteis totais, nitrogênio de trimetilamina e substâncias reativas ao ácido 2-tiubarbitúrico), física (pH, coloração, perda de peso na cocção, capacidade de retenção de água e força de cisalhamento), microbiológica (mesófilas, psicrotróficas e salmonella sp) e sensorial (método do índice de qualidade - MIQ) do camarão branco (Litopenaeus vannamei), inteiro, fresco, submetido ao tratamento com plasma não térmico, em diferentes frequências, na conservação do mesmo. Para isso, foram divididos 4 grupos amostrais sendo um controle e os demais grupos submetidos ao plasma frio às frequências de 5, 10 e 15 MHz, durante 10 minutos de aplicação. Em seguida foi avaliado o efeito da utilização do plasma não térmico, sobre as características microbiológicas, físico-químicas e sensoriais. O grupo submetido ao plasma não térmico contribuiu significativamente na manutenção da qualidade do camarão durante o armazenamento, retardando o processo de melanização, o crescimento microbiano, melhorando as qualidades físico-químicas e sensoriais das amostras. A exposição do camarão branco (Litopenaeus vannamei) ao plasma não térmico sob frequência de 15 MHz promoveu melhores resultados nas qualidades física, química, microbiológica e sensorial (comprovada por meio do MIQ), aumentando a vida de prateleira das amostras em 5 dias, sugerindo que o tratamento é eficaz na manutenção da qualidade do camarão.

Fish is a food that deteriorates easily and must be well handled, preserved and stored. For this, the use of new technologies is important to maintain its sensorial and nutritional characteristics, preferably free of the use of chemical additives. This can be observed with the use of clean technologies (such as modified atmosphere packaging, ozone and UV radiation) and non-thermal plasma, which has demonstrated satisfactory applicability in antimicrobial treatment, with a promising future in the food industry. The objective of this study was to evaluate the chemical quality (nitrogen of total volatile bases, nitrogen of trimethylamine and substances reactive to 2-tiubarbituric acid), microbial (mesophilic, psychrotrophic and salmonella sp) and sensory (quality index method - MIQ) of white shrimp (Litopenaeus vannamei), whole, fresh, treated with non-thermal plasma, at different frequencies, in the same. For this, 4 sample groups were divided into one control and the other groups submitted to cold plasma at the frequencies of 5, 10 and 15 MHz during 10 minutes of application. The effect of the use of non-thermal plasma on the microbiological, physicochemical and sensorial characteristics was then evaluated. The group submitted to non-thermal plasma contributed significantly to the maintenance of shrimp quality during storage, retarding the melanization process, microbial growth, improving the physical-chemical and sensorial qualities of the samples. The exposure of white shrimp (Litopenaeus vannamei) to non-thermal plasma under 15 MHz frequency promoted better results in physical, chemical, microbiological and sensory (proven by MIQ), increasing the shelf life of the samples in 5 days, suggesting that the treatment is effective in maintaining shrimp quality.

FILMES E REVESTIMENTOS COMESTIVEIS DE QUITOSANA E OLEOS ESSENCIAIS NA QUALIDADE DE CAMARAO Litopenaeus vannamei CONGELADO

As novas tendencias do mercado consumidor levaram o setor alimenticio a concentrar esforcos no desenvolvimento de filmes e revestimentos comestiveis a base de polimeros naturais em substituicao as embalagens plasticas convencionais. Os filmes e revestimentos comestiveis de quitosana e oleos essenciais podem ser uma excelente alternativa para manter a qualidade e frescor do camarao durante armazenamento. O presente estudo teve por objetivo avaliar as propriedades fisicas e mecanicas de filmes a base de quitosana e oleos essenciais (tangerina, limao, cravo, louro, manjericao, hortela), as potencialidades antimicrobianas dos revestimentos dos mesmos componentes dos filmes, alem de avaliar a eficacia de revestimentos de quitosana e oleos essenciais de limao e tangerina em camarao (Litopenaeus vannamei) congelado atraves de analises quimicas, fisico-quimicas e microbiologicas. Os filmes foram caracterizados quanto a solubilidade, permeabilidade ao vapor de agua (PVA), cor, opacidade, resistencia a tracao, elongacao na ruptura e modulo de elasticidade e apresentaram diferencas significativas (p<0,05) entre os tratamentos. A atividade antimicrobiana dos revestimentos foi testada frente a quatro cepas padroes de bacterias e todos os revestimentos apresentaram acao antimicrobiana. Foram realizadas analises de composicao quimica, pH, bases volateis totais (BVT), trimetilamina (TMA), substancias reativas ao acido tiobarbiturico (TBARS), e microbiologicas (contagem total de mesofilas e psicrotroficas, Vibrio spp e Staphylococus congulase positiva e coliformes termotolerantes) em amostras de camarao submetidas a cinco tratamentos: controle (C), glaciamento (G), revestimento de quitosana (Q), revestimento de quitosana + oleo essencial de tangerina (QT) e revestimento de quitosana + oleo essencial de limao (QL) durante 180 dias de armazenamento. Os valores de pH, TBARS, BVT e TMA das amostras de camarao apresentaram diferencas significativas (p>0,05) entre os tratamentos. As amostras revestidas (Q, QT e QL) apresentaram as menores contagens de bacterias mesofilas e psicrotroficas e os valores para coliformes termotolerantes, Staphylococcus coagulase positiva e Vibrio spp apresentaram-se dentro da legislacao vigente durante o periodo de armazenamento. Os filmes e revestimentos comestiveis a base de quitosana e oleos essenciais apresentaram excelentes propriedades fisicas e antimicrobianas e podem ser utilizados de forma promissora para manter a qualidade de camarao congelado devido a sua natureza nao toxica, biodegradavel e atividade antimicrobiana.

New consumer market trends have led the food industry to focus on the development of natural polymer-based edible films and coatings instead of conventional plastic packaging. Thus the films and edible coatings of chitosan and essential oils can be an excellent alternative to maintain the quality and freshness of the shrimp during storage.The objective of this study was to evaluate the physical and properties of chitosan and essential oils (clove, Peppermint, lemon, laurel, basil and tangerine), the antimicrobial potential of coatings of the same components of the films, and to evaluate the efficacy of chitosan coatings and essential oils in shrimp (Litopenaeus vannamei) frozen through chemical, physicochemical and microbiological analyzes. The films were characterized in terms of solubility, water vapor permeability (WVP), color, opacity, tensile strength, elongation at break and elastic modulus and presented significant differences (p<0.05) between the treatments. The antimicrobial activity of the coatings was tested against four standard strains of bacteria and all the coatings presented antimicrobial action. Analyzes of chemical composition, pH, total volatile bases (TVB), trimethylamine (TMA), thiobarbituric acid reactive substances (TBARS), and microbiological (total mesophilic and psychrotrophic counts), Vibrio spp. and Staphylococus congulase positive and thermotolerant coliforms in shrimp samples submitted to five treatments: control (C), glazing (G), chitosan coating (Q), chitosan coating + tangerine essential oil (QT) and chitosan coating + lemon essential oil (QL) during 180 days of storage. The pH, TBARS, TVB and TMA values of the shrimp samples presented significant differences (p<0.05) Coated samples (Q, QT and QL) showed the counts lowest of mesophilic and psychrotrophic bacteria. Vibrio spp. in all the treatments presented counts under the current legislation. For thermotolerant coliforms and Staphylococcus coagulase positive the C and G treatments presented values above the legislation. Films and edible coatings of chitosan and essential oils have good physical and antimicrobial properties and can be used to maintain the quality of frozen shrimp because of their non-toxic, biodegradable nature and antimicrobial activity.

Validade comercial de sardinhas inteiras e refrigeradas avaliada por análises físico-químicas, bacteriológicas e sensorial

Theshelf life of sardines of Sardinella brasiliensis and Cetengraulis edentulus species kept on ice at +2°Cwas determined by physical-chemical, bacteriological and sensory parameters. In both samples, the levels of Total Volatile Bases (TVB) and Trimethylamine (TMA) reached the limits recommended by law (30mg N 100g-1 for TVB and 4mgN100g-1 for TMA) after 14 and 8 days of storage, respectively. The contents of histamine, putrescine and cadaverine remained at levels below 2.0µg g-1 in both samples during the storage period. The hypoxanthine production ranged from 0.65 to 2.62µmol g-1 in samples of S. brasiliensis and 1.40 to 2.09µmol g-1 in samples of C. edentulus. The initial count of Enterobacteriaceae was 3.81logCFU g-1 and 3.82logCFU g-1 reaching, after 18days of storage, 6.57logCFU g-1 and 6.87logCFU g-1, in samples of S. brasiliensis and C. edentulus, respectively. For heterotrophic bacteria aerobic mesophilic and psychrotrophic count the limit of 7logCFU g-1 recommended by international legislation was reached after12 and 8days of storage in samples of S. brasiliensis and after 12 and 6days of storage in samples of C. edentulus, respectively. The quality index method suggested for samples of S. brasiliensis, a limit of acceptable consumption less than 11 and for samples of C. edentulus a limit of acceptability below 14. As a result of this study, we recommend a shelf life of ten days for the S. brasiliensis and nine days for the C. edentulus.

A validade comercial de sardinhas das espécies Sardinella brasiliensis e Cetengraulis edentulus mantidas sob refrigeração em gelo (0+2°C) foi determinada por parâmetros analíticos físico-químicos, bacteriológicos e sensorial. Nas duas amostras, os teores de Bases Voláteis Totais (BVT) e Trimetilamina (TMA) atingiram o limite máximo recomendado na legislação (30mg N100g-1 para BVT e 4mg N100g-1 para TMA) após 14 e 8 dias de estocagem, respectivamente. O conteúdo de histamina, putrescina e cadaverina se manteve em níveis inferiores a 2.0µg g-1 nas duas amostras durante o período de estocagem. A produção de hipoxantina variou de 0,65 a 2,62µmol g-1 nas amostras de S. brasiliensis e de 1,40 a 2,09µmol g-1 nas amostras de C. edentulus. A contagem inicial de Enterobacteriaceae foi de 3,81log UFC g-1 e 3,82log UFC g-1 atingindo, ao final de 18 dias de estocagem, 6,57log UFC g-1 e 6,87log UFC g-1, nas amostras de S. brasiliensis e C. edentulus, respectivamente. Para as contagens de bactérias heterotróficas aeróbias mesófilas e psicrotróficas, o limite de 7log UFC g-1 preconizado na legislação internacional foi alcançado após o 12° e 8° dias de estocagem nas amostras de S. brasiliensis e após o 12° e 6° dias de estocagem nas amostras de C. edentulus, respectivamente. O método de índice de qualidade sugeriu, para as amostras de S. brasiliensis, um limite de consumo aceitável inferior a 11 e, para as amostras de C. edentulus, um limite de aceitabilidade inferior a 14. Foi proposta a validade comercial de dez dias para a S. brasiliensis e nove dias para o C. edentulus.

Validade comercial de sardinhas inteiras e refrigeradas avaliada por análises físico-químicas, bacteriológicas e sensorial

Theshelf life of sardines of Sardinella brasiliensis and Cetengraulis edentulus species kept on ice at +2°Cwas determined by physical-chemical, bacteriological and sensory parameters. In both samples, the levels of Total Volatile Bases (TVB) and Trimethylamine (TMA) reached the limits recommended by law (30mg N 100g-1 for TVB and 4mgN100g-1 for TMA) after 14 and 8 days of storage, respectively. The contents of histamine, putrescine and cadaverine remained at levels below 2.0µg g-1 in both samples during the storage period. The hypoxanthine production ranged from 0.65 to 2.62µmol g-1 in samples of S. brasiliensis and 1.40 to 2.09µmol g-1 in samples of C. edentulus. The initial count of Enterobacteriaceae was 3.81logCFU g-1 and 3.82logCFU g-1 reaching, after 18days of storage, 6.57logCFU g-1 and 6.87logCFU g-1, in samples of S. brasiliensis and C. edentulus, respectively. For heterotrophic bacteria aerobic mesophilic and psychrotrophic count the limit of 7logCFU g-1 recommended by international legislation was reached after12 and 8days of storage in samples of S. brasiliensis and after 12 and 6days of storage in samples of C. edentulus, respectively. The quality index method suggested for samples of S. brasiliensis, a limit of acceptable consumption less than 11 and for samples of C. edentulus a limit of acceptability below 14. As a result of this study, we recommend a shelf life of ten days for the S. brasiliensis and nine days for the C. edentulus.

A validade comercial de sardinhas das espécies Sardinella brasiliensis e Cetengraulis edentulus mantidas sob refrigeração em gelo (0+2°C) foi determinada por parâmetros analíticos físico-químicos, bacteriológicos e sensorial. Nas duas amostras, os teores de Bases Voláteis Totais (BVT) e Trimetilamina (TMA) atingiram o limite máximo recomendado na legislação (30mg N100g-1 para BVT e 4mg N100g-1 para TMA) após 14 e 8 dias de estocagem, respectivamente. O conteúdo de histamina, putrescina e cadaverina se manteve em níveis inferiores a 2.0µg g-1 nas duas amostras durante o período de estocagem. A produção de hipoxantina variou de 0,65 a 2,62µmol g-1 nas amostras de S. brasiliensis e de 1,40 a 2,09µmol g-1 nas amostras de C. edentulus. A contagem inicial de Enterobacteriaceae foi de 3,81log UFC g-1 e 3,82log UFC g-1 atingindo, ao final de 18 dias de estocagem, 6,57log UFC g-1 e 6,87log UFC g-1, nas amostras de S. brasiliensis e C. edentulus, respectivamente. Para as contagens de bactérias heterotróficas aeróbias mesófilas e psicrotróficas, o limite de 7log UFC g-1 preconizado na legislação internacional foi alcançado após o 12° e 8° dias de estocagem nas amostras de S. brasiliensis e após o 12° e 6° dias de estocagem nas amostras de C. edentulus, respectivamente. O método de índice de qualidade sugeriu, para as amostras de S. brasiliensis, um limite de consumo aceitável inferior a 11 e, para as amostras de C. edentulus, um limite de aceitabilidade inferior a 14. Foi proposta a validade comercial de dez dias para a S. brasiliensis e nove dias para o C. edentulus.

Validade comercial de sardinhas inteiras e refrigeradas avaliada por análises físico-químicas, bacteriológicas e sensorial

Theshelf life of sardines of Sardinella brasiliensis and Cetengraulis edentulus species kept on ice at +2°Cwas determined by physical-chemical, bacteriological and sensory parameters. In both samples, the levels of Total Volatile Bases (TVB) and Trimethylamine (TMA) reached the limits recommended by law (30mg N 100g-1 for TVB and 4mgN100g-1 for TMA) after 14 and 8 days of storage, respectively. The contents of histamine, putrescine and cadaverine remained at levels below 2.0µg g-1 in both samples during the storage period. The hypoxanthine production ranged from 0.65 to 2.62µmol g-1 in samples of S. brasiliensis and 1.40 to 2.09µmol g-1 in samples of C. edentulus. The initial count of Enterobacteriaceae was 3.81logCFU g-1 and 3.82logCFU g-1 reaching, after 18days of storage, 6.57logCFU g-1 and 6.87logCFU g-1, in samples of S. brasiliensis and C. edentulus, respectively. For heterotrophic bacteria aerobic mesophilic and psychrotrophic count the limit of 7logCFU g-1 recommended by international legislation was reached after12 and 8days of storage in samples of S. brasiliensis and after 12 and 6days of storage in samples of C. edentulus, respectively. The quality index method suggested for samples of S. brasiliensis, a limit of acceptable consumption less than 11 and for samples of C. edentulus a limit of acceptability below 14. As a result of this study, we recommend a shelf life of ten days for the S. brasiliensis and nine days for the C. edentulus.

A validade comercial de sardinhas das espécies Sardinella brasiliensis e Cetengraulis edentulus mantidas sob refrigeração em gelo (0+2°C) foi determinada por parâmetros analíticos físico-químicos, bacteriológicos e sensorial. Nas duas amostras, os teores de Bases Voláteis Totais (BVT) e Trimetilamina (TMA) atingiram o limite máximo recomendado na legislação (30mg N100g-1 para BVT e 4mg N100g-1 para TMA) após 14 e 8 dias de estocagem, respectivamente. O conteúdo de histamina, putrescina e cadaverina se manteve em níveis inferiores a 2.0µg g-1 nas duas amostras durante o período de estocagem. A produção de hipoxantina variou de 0,65 a 2,62µmol g-1 nas amostras de S. brasiliensis e de 1,40 a 2,09µmol g-1 nas amostras de C. edentulus. A contagem inicial de Enterobacteriaceae foi de 3,81log UFC g-1 e 3,82log UFC g-1 atingindo, ao final de 18 dias de estocagem, 6,57log UFC g-1 e 6,87log UFC g-1, nas amostras de S. brasiliensis e C. edentulus, respectivamente. Para as contagens de bactérias heterotróficas aeróbias mesófilas e psicrotróficas, o limite de 7log UFC g-1 preconizado na legislação internacional foi alcançado após o 12° e 8° dias de estocagem nas amostras de S. brasiliensis e após o 12° e 6° dias de estocagem nas amostras de C. edentulus, respectivamente. O método de índice de qualidade sugeriu, para as amostras de S. brasiliensis, um limite de consumo aceitável inferior a 11 e, para as amostras de C. edentulus, um limite de aceitabilidade inferior a 14. Foi proposta a validade comercial de dez dias para a S. brasiliensis e nove dias para o C. edentulus.

A TECNOLOGIA DO OZÔNIO ASSOCIADA À EMBALAGEM EM ATMOSFERA MODIFICADA COMO ALTERNATIVA AO USO DO CLORO NO AUMENTO DA VIDA DE PRATELEIRA DO CAMARÃO BRANCO (Litopenaeus vannamei) INTEIRO RESFRIADO.

O objetivo do presente trabalho foi avaliar o uso combinado da tecnologia de ozônio com a embalagem em atmosfera modificada, como uma alternativa para garantir a segurança microbiológica, a qualidade e o aumento da vida de prateleira do camarão branco do Pacífico (Litopenaeus vannamei) inteiro resfriado. Amostras de camarões foram imersas em água ozonizada (1ppm, 10 min.), em água hiperclorada (5ppm, 10 min.), e como controle utilizou-se camarão sem nenhum tratamento. Após imersão, as amostras foram drenadas, e embaladas em ar atmosférico (Controle) e em atmosfera modificada (100% CO2). Todas as amostras foram armazenadas sobre refrigeração (4±1°C) durante 12 dias. A cada três dias as amostras de camarão foram retiradas para análises microbiológica (Salmonella spp, Staphylococcus aureus, contagem total de mesófilos e psicrotróficos), sensorial (Método do Índice de Qualidade - MIQ) e físico-química (pH, nitrogênio das bases voláteis totais (N-BVT), nitrogênio de trimetilamina (N-TMA) e o teste das substâncias reativas ao ácido 2-tiobarbitúrico (TBARS)). Os resultados foram avaliados estatisticamente através de Análise de Variância Univariada (ANOVA). O teste Tukey foi utilizado para examinar as diferenças estatísticas individuais entre tratamentos, ao nível de significância de 0,05. Regressões lineares foram feitas para predizer a vida de prateleira. O pré-tratamento das amostras de camarão com água ozonizada, seguido da embalagem em atmosfera modificada (100% CO2) e armazenamento na temperatura de refrigeração (4ºC), demonstrou eficácia no aumento da vida de prateleira (24 dias), quando comparado com o controle (9 dias) e pré-tratamento com água clorada (11 dias). Durante esse período, as características sensoriais do grupo pré-tratado com ozônio mantiveram aceitáveis, o índice de melanose manteve-se baixo, a contagem total de bactérias mesófilas e psicrotróficas mantiveram-se baixas, o pH, N-BVT, N-TMA e TBARS mantiveram-se baixos e constantes, quando comparado aos demais tratamentos. Assim, pode-se concluir baseado nesses resultados, que o efeito combinado do ozônio e atmosfera modificada garantiu a qualidade físico-química e microbiológica e estendeu a vida de prateleira do camarão branco (L. vannamei) armazenado na temperatura de 4ºC.

The objective of the present study was to evaluate the combined use of ozone technology with modified atmosphere packaging as an alternative to ensure the microbiological safety, quality and shelf life of whole chilled Pacific white shrimp (Litopenaeus vannamei). Shrimp samples were immersed in ozonated water (1 ppm, 10 min) in chlorinated water (5ppm, 10 min), and as control group, shrimp with no treatment was used. After immersion, shrimp samples were drained, and packed in atmospheric air (Control) and modified atmosphere (100% CO2). All samples were stored under refrigeration (4±1°C) for 12 days. Shrimp samples were with drawn every 3 days for microbiological (Salmonella spp, Staphylococcus aureus, total mesophilic and psychrotrophic counts), sensory (Quality index method - MIQ) and physicochemical (pH, total volatile bases nitrogen (TVB-N), Trimethylamine nitrogen (TMA-N) and the measurement of thiobarbituric acid reactive substances (TBARS)) analyzes. The results were statistically evaluated using Univariate Variance Analysis (ANOVA). The Tukey test was used to examine the individual statistical differences between treatments, at a significance level of 0.05.Linear regressions were made to predict the shrimp shelf life. The pre-treatment of the shrimp samples with ozonated water, followed by packaging in modified atmosphere (100% CO2) and storing at refrigeration temperature (4ºC), demonstrated efficacy in increasing the estimated shelf life (24 days), when compared to control group (9 days) and pre-treatment with chlorinated water (11 days). During this period, the sensorial characteristics of pre-treated group with ozone remained acceptable, the melanosis index remained low, the total count of mesophilic and psychrotrophic bacteria remained low, pH, N-BVT, N-TMA and TBARS remained low and constant, when compared to the other treatments. Thus, it can be concluded from these results that the combined effect of ozone and modified atmosphere ensured the physic-chemical and microbiological quality and extended the shelf life of white shrimp (L. vannamei) stored at 4 ° C.

Participation of genes involved in the process of anaerobic respiration of infection in chickens by Salmonella Typhimurium

Intestinal pathogens are exposed to various stress conditions during their infectious cycle. Anaerobiosis, one of such hostile condition, is offered by the host within gut and intestinal lumen, where survival, multiplication and entry into intestinal epithelial cells are priority for the invasion of the pathogen. The fumarate reductase (frdABCD), dimethyl sulfoxide (DMSO)-trimethylamine N-oxide (TMAO) reductase (dmsABC), and nitrate reductase (narGHIJ) operons in Salmonella Typhimurium (STM) encode enzymes involved in anaerobic respiration to the electron acceptors fumarate, DMSO, TMAO, and nitrate, respectively. They are regulated in response to nitrate and oxygen availability and changes in cell growth rate. Vitamin B12 (cobalamin) is synthesized by Salmonella Typhimurium only under anaerobic growth conditions used as a cofactor in four known reactions. The deletion of cobS and cbiA genes prevent any form of cobalamin production. In the present study we evaluate the infection of birds by mutants of STM, with the anaerobic respiratory system committed by mutations in the genes: narG, napA, cobS, cbiA, frdA, dmsA, and torC. Virulence was assessed by oral inoculation of groups of one-day-old broilers with 0.1 mL of culture contained 108 colony forming units (CFU)/mL or diluted at 10-3 and 10-2 of strains mutants of Salmonella Typhimurium. Clinical signs and mortality were recorded over a period of 21 days. In general, the symptoms of chickens infected with the mutant strains were similar to those presenting by control birds. Except for STMNalr _cbiA, all showed reduced capacity to cause mortality in comparison with the original strain. The mortality of group of chickens infected with STMNalr _narG, STMNalr _frdA, STMNalr _dmsA and STMNalr _cobS_cbiA showed significant decrease in mortality compared to control group (p<0.05).

Participation of genes involved in the process of anaerobic respiration of infection in chickens by Salmonella Typhimurium

Intestinal pathogens are exposed to various stress conditions during their infectious cycle. Anaerobiosis, one of such hostile condition, is offered by the host within gut and intestinal lumen, where survival, multiplication and entry into intestinal epithelial cells are priority for the invasion of the pathogen. The fumarate reductase (frdABCD), dimethyl sulfoxide (DMSO)-trimethylamine N-oxide (TMAO) reductase (dmsABC), and nitrate reductase (narGHIJ) operons in Salmonella Typhimurium (STM) encode enzymes involved in anaerobic respiration to the electron acceptors fumarate, DMSO, TMAO, and nitrate, respectively. They are regulated in response to nitrate and oxygen availability and changes in cell growth rate. Vitamin B12 (cobalamin) is synthesized by Salmonella Typhimurium only under anaerobic growth conditions used as a cofactor in four known reactions. The deletion of cobS and cbiA genes prevent any form of cobalamin production. In the present study we evaluate the infection of birds by mutants of STM, with the anaerobic respiratory system committed by mutations in the genes: narG, napA, cobS, cbiA, frdA, dmsA, and torC. Virulence was assessed by oral inoculation of groups of one-day-old broilers with 0.1 mL of culture contained 108 colony forming units (CFU)/mL or diluted at 10-3 and 10-2 of strains mutants of Salmonella Typhimurium. Clinical signs and mortality were recorded over a period of 21 days. In general, the symptoms of chickens infected with the mutant strains were similar to those presenting by control birds. Except for STMNalr _cbiA, all showed reduced capacity to cause mortality in comparison with the original strain. The mortality of group of chickens infected with STMNalr _narG, STMNalr _frdA, STMNalr _dmsA and STMNalr _cobS_cbiA showed significant decrease in mortality compared to control group (p<0.05). (AU)

The contribution of genes required for anaerobic respiration to the virulence of Salmonella enterica serovar Gallinarum for chickens

Salmonella enterica serovar Gallinarum (SG) is an intracellular pathogen of chickens. To survive, to invade and to multiply in the intestinal tract and intracellularly it depends on its ability to produce energy in anaerobic conditions. The fumarate reductase (frdABCD), dimethyl sulfoxide (DMSO)-trimethylamine N-oxide (TMAO) reductase (dmsABC), and nitrate reductase (narGHIJ) operons in Salmonella Typhimurium (STM) encode enzymes involved in anaerobic respiration to the electron acceptors fumarate, DMSO, TMAO, and nitrate, respectively. They are regulated in response to nitrate and oxygen availability and changes in cell growth rate. In this study mortality rates of chickens challenged with mutants of Salmonella Gallinarum, which were defective in utilising anaerobic electron acceptors, were assessed in comparison to group of bird challenged with wild strain. The greatest degree of attenuation was observed with mutations affecting nitrate reductase (napA, narG) with additional attenuations induced by a mutation affecting fumarate reductase (frdA) and a double mutant (dmsA torC) affecting DMSO and TMAO reductase.

Avaliação da qualidade da tilápia do Nilo (Oreochromis niloticus) cultivada, eviscerada e estocada em gelo / Evaluation of quality of Nile tilapia (Oreochromis niloticus)cultivation, eviscerated and stored in ice

O objetivo desta pesquisa foi avaliar a qualidade da espécie de peixe tilápia do Nilo (Oreochromis niloticus), cultivada, eviscerada e estocada em gelo, associando análises sensoriais, físico-químicas e bacteriológicas. A análise sensorial consistiu de Teste de Aceitação com julgadores não treinados em amostras cozidas de peixes estocados por 1 a 15 dias. Foram realizadas contagens de bactérias heterotróficas aeróbias mesófilas e pH em amostras, com e sem pele, estocadas por 28 dias, além da determinação das bases voláteis totais (BVT), trimetilamina (TMA) e óxido de trimetilamina (OTMA) em amostras estocadas por 22 dias. As análises de BVT e TMA apresentaram-se dentro dos limites legais durante os 22 dias de estocagem, enquanto as contagens bacteriológicas estiveram dentro de limites aceitáveis até o 18º dia de estocagem. Com base nos resultados deste experimento, sugere-se o prazo de vida comercial de 15 a 18 dias para tilápia cultivada, eviscerada e estocada em gelo.(AU)

The objective of this research was to evaluate the quality of the specie of fish Nile tilapia (Oreochromis niloticus), cultivation,eviscerated and stored in ice, involving sensory analysis, physical-chemical and bacteriological analyses. The sensory analysis consisted of Acceptance Test with painelists not trained in samples of cooked fish stocked by 01 to 15 days. We performed mesophilic aerobic count and pH in samples with and without skin stored for 28 days, in addition to determining the volatile total bases (BVT), trimethylamine (TMA) and trimethylamine oxide (TMAO) in samples stored for 22 days. Analyses of BVT and TMA showed up within the legal limits during the 22 days of storage, while the bacterial counts were within acceptable limits until the 18th day of storage. Based on the results of this experiment, it is suggested the period of commercial life of 15 to 18 days fortilapia cultivation, eviscerated and stored in ice.(AU)

Avaliação da qualidade da tilápia do Nilo (Oreochromis niloticus) cultivada, eviscerada e estocada em gelo / Evaluation of quality of Nile tilapia (Oreochromis niloticus)cultivation, eviscerated and stored in ice

O objetivo desta pesquisa foi avaliar a qualidade da espécie de peixe tilápia do Nilo (Oreochromis niloticus), cultivada, eviscerada e estocada em gelo, associando análises sensoriais, físico-químicas e bacteriológicas. A análise sensorial consistiu de Teste de Aceitação com julgadores não treinados em amostras cozidas de peixes estocados por 1 a 15 dias. Foram realizadas contagens de bactérias heterotróficas aeróbias mesófilas e pH em amostras, com e sem pele, estocadas por 28 dias, além da determinação das bases voláteis totais (BVT), trimetilamina (TMA) e óxido de trimetilamina (OTMA) em amostras estocadas por 22 dias. As análises de BVT e TMA apresentaram-se dentro dos limites legais durante os 22 dias de estocagem, enquanto as contagens bacteriológicas estiveram dentro de limites aceitáveis até o 18º dia de estocagem. Com base nos resultados deste experimento, sugere-se o prazo de vida comercial de 15 a 18 dias para tilápia cultivada, eviscerada e estocada em gelo.

The objective of this research was to evaluate the quality of the specie of fish Nile tilapia (Oreochromis niloticus), cultivation,eviscerated and stored in ice, involving sensory analysis, physical-chemical and bacteriological analyses. The sensory analysis consisted of Acceptance Test with painelists not trained in samples of cooked fish stocked by 01 to 15 days. We performed mesophilic aerobic count and pH in samples with and without skin stored for 28 days, in addition to determining the volatile total bases (BVT), trimethylamine (TMA) and trimethylamine oxide (TMAO) in samples stored for 22 days. Analyses of BVT and TMA showed up within the legal limits during the 22 days of storage, while the bacterial counts were within acceptable limits until the 18th day of storage. Based on the results of this experiment, it is suggested the period of commercial life of 15 to 18 days fortilapia cultivation, eviscerated and stored in ice.

Teste do Cometa: aplicação ao estudo de vida útil de filés de Tilápia (Oreochromis niloticus - LINNAEUS, 1758) / Comet Assay: application in shelf-life study of Tilapia (Oreochromis niloticus - LINNAEUS, 1758) fillets

O presente estudo teve por objetivo avaliar o desempenho do Teste do Cometa em confronto com métodos convencionais de avaliação de frescor e qualidade higiênica e sanitária de filés de Tilápia (Oreochromis niloticus - LINNAEUS, 1758) refrigerados, durante a vida útil comercial, correlacionando os seus resultados com aqueles obtidos nas análises físico-químicas, microbiológicas e sensorial. As análises foram realizadas nos dias zero - cinco - nove - 12 - 14 pós-processamento dos filés. Em cada dia de estudo foram processados três filés diferentes, pertencentes ao mesmo lote de produto. O protocolo foi repetido em três momentos diferentes, completando 45 amostras. Nos resultados encontrou-se no dia zero e no quinto dia útil do produto, condições impróprias para consumo com relação aos microrganismos psicrotróficos e mesófilos, respectivamente, e o tipo de cometa predominante foi o tipo 3. Aos nove dias de vida útil dos filés, a média dos parâmetros Trimetilamina, Odor e Intenção de Compra indicavam produto impróprio e no teste do cometa predomina o tipo 5. Aos 12 dias de vida útil dos filés de Tilápia, refrigerados, bases voláteis nitrogenadas totais e textura obtiveram resultados impróprios, enquanto que a aparência se revelou imprópria a partir do 14º dia. Concluiu-se que o teste do cometa se presta para o estudo de vida útil de filés de Tilápia refrigerados e apresentou correlação com os métodos convencionais de avaliação de frescor e qualidade higiênica e sanitária do pescado. A partir do 9º dia de estudo predominavam cometas do tipo 5, indicativos do grau máximo de dano celular e fragmentação de DNA das células, pelo teste do cometa, o que coincidiu com a rejeição da Intenção de Compra na análise sensorial.

The present study aimed to evaluate the performance of the Comet assay in comparison with conventional methods of assessing freshness and hygienic and sanitary quality of chilled Tilapia (Oreochromis niloticus - Linnaeus, 1758) fillets, over the shelf-life, correlating their results with those obtained in the physical-chemical, microbiological and sensory. The analyzes were performed on days zero - 5 - 9 - 12 - 14 post-processing of the fillets. In each study day were processed three different fillets, belonging to the same batch of product. The protocol was repeated at three different times, completing 45 samples. The results showed that at the zero and fifth day of the product, improper conditions for consumption, with respect to psychrotrophic and mesophilic microorganisms, respectively, and the predominant type of comet was the type 3. At nine days of the fillets shelf-life, the average of the parameters trimethylamine, odor and purchase intent indicate improper product, and at the comet assay predominate type 5. At 12 days of the shelf-life of chilled tilapia fillets, total volatile basic nitrogen and texture results obtained improper conditions, while appearance showed improper at the 14th day. It was concluded that the comet assay lends itself to the study of shelf-life of chilled tilapia fillets and correlated with conventional methods of assessing freshness and hygienic and sanitary qualities of fishery. From the 9th day of study, predominated comets type 5, indicative of maximum degree of cell damage and DNA fragmentation of the cells by the comet assay, which coincided with the rejection of Purchase Intent at sensory analysis.