Influence of harvest method on proximate composition, texture profile and protein oxidation of beef from grain-fed Nellore cattle

The influence of harvest method on proximate composition, protein oxidation, and texture profile of beef from Nellore cattle were investigated. Longissimus lumborum (LL) muscles were obtained from twelve grain-fed Nellore carcasses. The animals were slaughtered after stunning (STU; n=6) or without stunning (WST; n=6) and after 24 hours postmortem, the LL was sliced into 2.54-cm steaks, packed under aerobic conditions, and stored at 4°C for nine days. Proximate composition was analyzed on day 0, whereas protein oxidation (carbonyl content) and texture profile (hardness, chewiness, cohesiveness, and springiness) were evaluated on days 0, 3, 6, and 9. STU and WST steaks exhibited similar proximate composition, hardness, and chewiness (p > 0.05). WST steaks exhibited greater protein oxidation and lower cohesiveness than their STU counterparts on day 0 (p < 0.05). Concerning the storage period, WST steaks demonstrated a decrease in springiness and a more pronounced increase in cohesiveness than their STU counterparts (p < 0.05). These results indicated that the harvest method influenced LL protein oxidation and texture profile from Bos indicus cattle.(AU)

Effect of three storage methods on physical and chemical properties of colostrum from Bos indicus cows / Efeito de três métodos de conservação nas propriedades físicas e químicas do colostro de vacas Bos indicus

Maternal colostrum provides the neonate with immunoglobulins, essential for passive immunity. However, storage and handling of colostrum can alter its physical and nutritional characteristics. The aim of this study was to evaluate the effects of three conservation methods on colostrum density, pH, total antioxidant capacity (TAC), protein (PP) and lipid peroxidation (LP). Colostrum samples were collected from 15 Bos indicus cows, and divided into three aliquots for storage using three methods: refrigeration at 4°C, freezing at -20°C, and lyophilization. For each method, four evaluation times were performed: day (d) 5, 10, 15, and 20 for refrigeration and d 15, 30, 45, and 60 for freezing and lyophilization. pH and density analyses were performed at each evaluation time for each method. On d 0 and 15 of storage, TAC, LP, and PP analyses were performed. A generalized linear model, Tukey's test for means comparisons, and a Pearson correlation analysis were conducted. A decrease in refrigerated colostrum pH was observed on d 15. Density of the lyophilized colostrum decreased, as compared with that of frozen colostrum. Lyophilization exhibited the lower PP values of samples, whereas refrigeration presented the highest values of LP and PP. No differences in colostrum TAC were observed between storage methods. A positive correlation between PP and colostrum density and a negative correlation between colostrum density and TAC were found. It was concluded that both freezing and lyophilization are suitable storage methods for bovine colostrum, as they limit proteins and lipids oxidation, and maintain the TAC of fresh colostrum.

O colostro materno fornece ao recém-nascido imunoglobulinas que são essenciais para a imunidade passiva. No entanto, o armazenamento e o manuseio do colostro podem alterar suas características físicas e nutricionais. O objetivo deste estudo foi avaliar os efeitos de três métodos de conservação na densidade, pH, capacidade antioxidante total (CAT), peroxidação protéica (PP) e lipídica (LP) do colostro. Amostras de colostro foram coletadas de 15 vacas Bos indicus, e divididas em três alíquotas para armazenamento usando três métodos: refrigeração a 4 °C, congelamento a -20 °C e liofilização. Em cada método, foram realizados quatro tempos de avaliação: dia (d) 5, 10, 15 e 20 para refrigeração e dia 15, 30, 45 e 60 para congelamento e liofilização. Além disso, as análises de pH e densidade foram realizadas em cada momento de avaliação para cada método. No dia 0 e 15 de conservação foram realizadas análises da CAT, PL e PP. Foi realizado um modelo linear generalizado, teste de Tukey para comparação de médias e análise de correlação de Pearson. Uma diminuição no pH do colostro refrigerado foi encontrada no dia 15. A densidade do colostro liofilizado diminuiu em comparação com o colostro congelado. A liofilização apresentou menor PP das amostras, enquanto a refrigeração apresentou os maiores valores de PL e PP. Não foram observadas diferenças no TAC do colostro entre os métodos de armazenamento. Foi encontrada uma correlação positiva entre PP e densidade do colostro e uma correlação negativa entre densidade do colostro e CAT. Assim, concluiu-se que tanto o congelamento quanto a liofilização são métodos adequados de armazenamento do colostro bovino, pois limitam a oxidação de proteínas e lipídios e mantêm o TAC do colostro fresco.

Antimicrobial properties of lysozyme in meat and meat products: possibilities and challenges

Meat and meat products are highly perishable as they can provide an appropriate environment for microbial growth due to their high water activity and proper pH level. Quality, safety, sensory and nutritional properties of meat products are highly influenced by pathogenic and spoilage microorganisms. To prevent microbial growth, artificial antimicrobials have been used in food matrices, however safety concerns regarding the use of synthetic preservatives is a challenging issue. Additionally, consumer's trendtowards natural mildly processed products with extended shelf life necessitates the identification of alternative additives originating from natural sources of new acceptable and effective antimicrobials. Although the effectiveness of some natural antimicrobial agents has already been reported, still, there is lack of information regarding the possibility of using lysozyme as a preservative in meat and meat products either alone or in combination with other hurdles. In the present review the applications and beneficial effects of applying lysozyme in meat products, considering its limitations such as allergic problems, interactions with food constituents, reducing sensory changes and toxicity due to high required concentrations to prevent spoilage and oxidation in foods will be discussed.(AU)

Physiological potential and health of peanut seed treated with ozone / Potencial fisiológico e sanidade de sementes de amendoim submetidas a ozonização

Peanut seed can be infected by pathogen diseases that adversely affect the oil crop's value chain. Ozone gas (O3) can be an alternative for the control of fungal diseases due to its high oxidizing potential. In this study, we investigated the effects of O3 exposure time on physiological and health characteristics of seed from three peanut cultivars. Seed from peanut cultivars Granoleico, IAC OL3, and IAC 503 were analyzed for their health (blotter test) and physiological potential (germination, first count, and seedling length) after exposure to O3 for 0, 1, 8, and 16 h. Peanut seed physiological quality and health differed among cultivars. Exposure of seed from peanut cultivars IAC OL3, IAC 503, and Granoleico to O3 at a rate of 600 mg h-1 did not affect the development of normal seedlings as measured by the first count and germination, but seedling length increased, decreased, or was not affected in cultivars Granoleico, IAC 503, and IAC OL3, respectively. Also, O3 did not eradicate fungal infections in peanut seed treated with O3 at a rate of 600 mg h-1 for up to 16 h, but the incidence of the fungus Rhizopus sp. in seed from cultivars IAC OL3, Granoleico, and IAC 503 increased, decreased or was not affected, respectively, after 8 h.(AU)

Sementes de amendoim são alvos de patógenos e geram problemas à cadeia produtiva da espécie oleaginosa. Uma alternativa de controle de microrganismos é a aplicação da ozonização devido seu alto potencial de oxidação. Portanto, o objetivo deste ensaio foi avaliar a aplicação do gás ozônio, em três cultivares de amendoim, nos atributos fisiológicos e sanitários de acordo com diferentes períodos de exposição das sementes ao O3. Neste ensaio, sementes de amendoim dos cultivares Granoloeico, IAC OL3 e IAC 503 foram analisadas quanto a sanidade (blotter test) e potencial fisiológico (germinação, primeira contagem e comprimento de plântulas) após submissão ao gás ozônio por 0, 1, 8 e 16 horas. De acordo com os cultivares, sementes de amendoim apresentam diferentes desempenhos fisiológicos e sanitários de qualidade. A exposição de sementes dos cultivares de amendoim IAC OL3, IAC 503 e Granoleico ao gás ozônio até 16 horas na taxa de 600 mg/h não interfere na formação de plântulas normais avaliada na primeira contagem de germinação e na germinação, entretanto há efeitos de incremento, decréscimo ou nulo no comprimento de plântulas para os cultivares Granoleico, IAC 503 e IAC OL3, respectivamente. Não há erradicação de fungos presentes em sementes de amendoim expostas ao gás ozônio numa taxa de 600mg/h até 16 horas, porém a incidência do fungo Rhizopus sp. aumenta, diminui ou é indiferente no período de 8h para os cultivares IAC OL3, Granoleico e IAC 503, respectivamente.(AU)

Activated charcoal in the control of oxidation and in vitro growth of Dioscorea spp. nodal segments

In vitrooxidationisaproblem forsome herbaceous and woody species and can causedarkening of tissues and consequently death of explantsand plants Therefore, this study aimed to assess the effect of activated charcoal on in vitro yamcultivation, aiming at reducing or eliminating explant oxidation and optimizing the growth of the genotypes Dioscorea alata var.purpurea(Roxb.) A. Pouchet and Dioscorea rotundataPoir. Nodal segments of approximately 1 cm, extracted from plants previously grown in vitro, were introduced into test tubes containing 10 mL of 2GGC culture medium, plus 30 g L-1sucrose, solidified with 2.2 g L-1Phytagel®and pH adjusted to 5.8 before autoclaving, containing activated charcoal doses of 0, 1, 2, 3 and 4 g L-1. Plants were maintained for 90 days in a growth room, with temperature of 27 ± 1ºC, photon flux density of 30 µmol m-2s-1and photoperiod of 16 hours, after which their development variables were evaluated. Activated charcoal, at the concentration of 4 g L-1considerably promoted the best development of plants, and the species D. alatavar.purpureashowed higher means for all variables studied.(AU)

Sensitivity of tuberous roots crops to salinity in a protected environment / Sensibilidade de culturas de raízes tuberosas à salinidade em ambiente protegido

Soil salinity has been a limiting barrier for the production of vegetables in protected environments. Thus, the understanding of the sensitivity of species to this stress factor must be explored, seeking better growing conditions.Under the hypothesis that beet and radish crops are sensitive to variations in soil salinity, even at low levels, the objective of this work was to evaluate the development and productivity of these two species in soils with different salinities in a protected environment. The experimental design was completely randomized and treatments were formed by the soil salinity levels, obtained with the application of saline solution (NaCl in water), considering the soil electrical conductivity of 0.36 dS m-1as low salinity, of 1.05 dS m-1as moderate salinity and 2.43 dS m-1as elevated. For all variables analyzed, except for the relative chlorophyll index in beet plants, it was found that the increase in soil salinity resulted in significant development losses of beet and radish plants. Therefore, we concluded that beet and radish crops are sensitive to the variation in soil salinity, even in relatively low concentrations, making these species an unattractive choice for cultivation in systems that present this problem.(AU)

A salinidade dos solos tem sido uma barreira limitadora para a produção de hortaliças em ambientes protegidos. Assim, o entendimento quanto a sensibilidade das espécies a esse fator de estresse deve ser explorado, buscando melhores condições de cultivo. Sob a hipótese de que as culturas de beterraba e rabanete são sensíveis às variações da salinidade do solo, mesmo em níveis baixos, o objetivo deste trabalho foi avaliar o desenvolvimento e a produtividade dessas duas espécies em solos comdiferentes salinidades em ambiente protegido. O delineamento experimental foi inteiramente casualizado e os tratamentos foram formados pelos níveis de salinidade do solo, obtidos com a aplicação de solução salina (NaCl em água), considerando a condutividade elétrica do solo de 0,36 dS m-1como baixa salinidade, de 1,05 dS m-1como salinidade moderada e 2,43 dS m-1como elevada. Para todas as variáveis analisadas, com exceção do índice relativo de clorofila em plantas de beterraba, verificou-se que o aumento da salinidade do solo resultou em perdas significativas de desenvolvimento de plantas de beterraba e rabanete. Assim, concluímos que as culturas de beterraba e rabanete são sensíveis à variação da salinidade do solo, mesmo em concentrações relativamente baixas, tornando essas espécies uma escolha pouco atrativa para cultivo em sistemas que apresentam este problema.(AU)

Root exudation of oxalic acid in Lotus corniculatus in response to aluminum toxicity

The objective of this research was to identify the existence of root exudation of organic acid in Lotus corniculatus germplasms subjected to toxic aluminum (Al) levels and investigate the effect of this mechanism on the Al content in the root tissue and in morphological parameters of plant development. Two experiments were performed in nutrient solution to evaluate the Al accumulation and exudation of organic acids, using cultivars INIA Draco and São Gabriel and genotypes UFRGS and UF-T2. The plants were cultivated in Al-free solution, which was applied on the 45th day in half of the pots of each genotype. Root exudation was highly correlated with the reduced accumulation of Al in the root tissue (r2 = 0.75 at 72 h). Genotype UF-T2, selected for Al tolerance, extruded 80% more oxalic acid in the presence of Al compared with the other germplasms, indicating that this mechanism is involved with Al tolerance in L. corniculatus. This experiment showed strong evidence that L. corniculatus exhibits Type I tolerance, in which anionic channels are rapidly activated by Al exposure. Exudation of oxalic acid is likely a crucial mechanism that allows the maintenance of L. corniculatus growth when exposed to toxic Al conditions, and this characteristic should be used to identify tolerant genotypes in the future.(AU)

Potential of indigenous plants seed extracts of Anisophyllea boehmii and Aframomum sanguineum from Burundi to protect against oil oxidation / Potencial de extratos de sementes em plantas indígenas de Anisophyllea boehmii e Aframomum sanguineum do Burundi para a proteção contra a oxidação de óleo

The objective of seed extracts from Anisophyllea boehmii and Aframomum sanguineum were to evaluate their ability to stabilize against oxidation of oils exposed to sunlight on one hand and subjected to high temperatures on the other hand. Determination of the peroxide value (PV) showed that the extracts had reduced the oxidation of sunflower oils. After 8 weeks of sunlight exposure, the concentration of 265.45 mg/l of A. boehmii extract showed a PV of 30.78 meq O2/kg, 67.4 mg/l extract of A. sanguineum had a PV of 42.75 meq O2/kg while the oils without extracts had a very high PV (125.06 meq O2/kg). Heating of the oils to 180°C for 8 hours was found, with A. boehmii extract (265.45 mg/l), to have a PV of 29.66 meq O2/kg, with that of A. sanguineum, while the PV of the oils without extract reached 50.66 meq O2/kg. In the light of these results, the seeds of A. boehmii and A. sanguineum contain antioxydant compounds, which, once extracted, can be used for many purposes in the food processing, pharmaceutical and cosmetic industries.

O objetivo da extração de sementes de Anisophyllea boehmii e Aframomum sanguineum foi avaliar sua capacidade de estabilização contra a oxidação de óleos expostos à luz solar, por um lado, e submetidos a altas temperaturas, por outro. A determinação do valor de peróxido (VP) mostrou que os extratos tinham reduzido a oxidação dos óleos de girassol. Após 8 semanas de exposição à luz solar, a concentração de 265,45 mg/l de extrato de A. boehmii mostrou um VP de 30,78 ppm O2/kg, 67,4 mg/l de extrato de A. sanguineum tinha um VP de 42,75 ppm O2/kg enquanto os óleos sem extratos tinham um VP muito alto (125,06 ppm O2/kg). Aquecimento dos óleos a 180 °C por 8 horas foi obtido com extrato de A. boehmii (265,45 mg/l), para obtenção de um VP de 29,66 ppm O2/kg, com o de A. sanguineum, enquanto o VP dos óleos sem extrato atingiu 50,66 ppm O2/kg. A partir desses resultados, pode-se afirmar que as sementes de A. boehmii e A. sanguineum contêm compostos antioxidantes que, uma vez extraídos, podem ser utilizados para diversos fins nas indústrias de processamento de alimentos, farmacêutica e cosmética.

Carnauba wax coating preserves the internal quality of commercial eggs during storage / Revestimento com cera de carnaúba preserva a qualidade interna de ovos comerciais durante o armazenamento

The objective of this study was to evaluate the internal quality and lipid oxidation of eggs coated with a carnauba wax-based product at different concentrations and stored for up to 28 days under two temperatures. For analysis of internal quality, the eggs were assigned to a completely randomized 3 x 4 factorial design (uncoated eggs (control); eggs coated with carnauba wax at 12% concentration (Aruá®); eggs coated with carnauba wax at 15% concentration (Aruá®); four storage periods - 7, 14, 21, and 28 days). Fifteen eggs from each treatment were evaluated in each storage period, with each egg representing one replicate, i.e., 300 eggs per storage temperature (10 and 25°C). Egg weight loss, yolk percent (%), albumen percent (%), Haugh unit, yolk index, and specific gravity were calculated. Lipid oxidation of the egg yolk was measured by thiobarbituric acid reactive substances (TBARS), using 10 eggs at time 0 (fresh) and 30 eggs in each storage period (7, 14, 21, and 28 days), in triplicate, under only one storage temperature (25°C). A total of five pools, consisting of two eggs each, were used for each treatment. Each pool was considered a replicate, and each treatment consisted of five replicates. The weight loss of the eggs stored at 10°C and 25°C during the storage period was, on average, 46.1% and 37.3% lower for the eggs coated with carnauba wax than in uncoated eggs, respectively. Overall, coated eggs, regardless the concentration of the wax (12 or 15%) had higher Haugh units, specific gravity, and yolk index than uncoated eggs, in both temperatures (10 and 25°C). Uncoated and coated eggs showed similar lipid oxidation values regardless of the storage period. On the other hand, eggs coated with solutions containing 15% wax showed less oxidation than eggs coated with 12% wax. The coating of commercial eggs with carnauba wax, both at concentrations of 12 and 15%, was effective in maintaining their internal quality during storage at both storage temperatures (10 and 25°C). Eggs stored at 25°C had lower quality traits during storage compared with eggs kept under refrigeration. Coating eggs with wax did not minimize the oxidative processes in the egg yolk.(AU)

O objetivo deste estudo foi avaliar a qualidade interna e a oxidação lipídica de ovos revestidos com um produto a base de cera de carnaúba, com diferentes concentrações, e estocados por até 28 dias sob condições de duas temperaturas. Para as análises de qualidade interna, os ovos foram distribuídos em um delineamento inteiramente casualizado em esquema fatorial 3 x 4 (ovos não revestidos (controle); ovos revestidos com cera de carnaúba a 12% (Aruá®); ovos revestidos com cera de carnaúba a 15% (Arua®); quatro períodos de estocagem - 7, 14, 21 e 28 dias). Quinze ovos de cada tratamento foram avaliados em cada período de estocagem, sendo considerado cada ovo uma repetição, totalizando 300 ovos por temperatura de estocagem (10 e 25°C). Para cada período foram calculados a perda de peso dos ovos, porcentagem de gema, porcentagem de albúmen, unidade Haugh, índice de gema e gravidade específica. A oxidação lipídica da gema dos ovos foi mensurada através das substâncias reativas ao ácido tiobarbitúrico (TBARS), utilizando 10 ovos para o tempo 0 (frescos) e 30 ovos em cada período de estocagem (7, 14, 21 e 28 dias), em triplicata, sob a temperatura de estocagem de 25°C. Um total de cinco pools, consistindo de dois ovos cada, foram utilizados para cada tratamento. Cada pool foi considerado uma repetição possuindo cada tratamento cinco repetições. A perda de peso dos ovos estocados a 10°C e a 25°C durante o armazenamento foi, em média, 46,1% e 37,3% mais baixo para os ovos revestidos com a cera de carnaúba em comparação aos ovos não revestidos, respectivamente. De maneira geral, os ovos revestidos, independentemente da concentração da cera (12 ou 15%) apresentaram maior unidade Haugh, gravidade específica e índice de gema comparado aos ovos não revestidos, em ambas as temperaturas (10 e 25°C). Os ovos não revestidos e revestidos apresentaram valores de oxidação lipídica similares independentemente do período de estocagem. Por outro lado, ovos revestidos com soluções contendo 15% de cera demonstraram menor oxidação do que os ovos revestidos com cera a 12%. O revestimento de ovos comerciais com cera de carnaúba, em ambas as concentrações de 12 e 15%, foi efetivo em manter a qualidade interna dos ovos durante o armazenamento em ambas as temperaturas (10 e 25°C). Ovos estocados a 25°C apresentaram menor qualidade comparado aos ovos mantidos sob refrigeração. O revestimento dos ovos com a cera não minimizou os processos oxidativos na gema do ovo.(AU)

Meat quality of lambs fed phytogenic additives / Qualidade da carne de cordeiros alimentados com aditivos fitogênicos

The study was developed in the Sheep Production Laboratory of the Department of Animal Science, College of Agricultural and Veterinary Sciences, São Paulo State University, Jaboticabal, SP, Brazil. Thirtytwo non-castrated Ile de France lambs weighing 20.0 ± 0.2 kg received 4 diets with a roughage: concentrate ratio of 40: 60. The experimental treatments consisted of D1: corn silage + concentrate; D2: corn silage + concentrate + 30 mg rosemary extract kg body weight1; D3: corn silage + concentrate + 30 mg green tea extract kg body weight-1; and D4: corn silage + concentrate + 30 mg oregano extract kg body weight-1, up to 35.0 ± 0.2 kg body weight. The objectives were to evaluate rib eye area, cholesterol content, lipid oxidation, qualitative parameters, as well as perform sensory analysis, centesimal composition, and fatty acid profile of the meat. The experimental design was completely randomized with four treatments and eight replicates. The treatments were compared by Tukey's test through the SAS software (Statistical Analysis System Institute [SAS], 2003). Inclusion of phytogenic additives into the diets did not affect the qualitative parameters cholesterol content, lipid oxidation, and centesimal composition (except for protein content, which was lower in D2, 22.57%, compared to D1, 25.62%), as well as meat fatty acid profile (except for C18: 1n7 cis-vaccenic). The use of phytogenic additives provided suitable qualitative parameters. Moreover, despite the well-known positive effect of antioxidants in the diet, phytogenic additive inclusion was ineffective in reducing lipid oxidation in lamb meat. However, further studies with different inclusion percentages should be carried out to find out how to increase shelf life without harming lamb qualitative parameters, especially regarding the sensory analysis.(AU)

O trabalho foi realizado no Laboratório de Produção Ovina, pertencente ao Departamento de Zootecnia da FCAV, Unesp, Câmpus de Jaboticabal, SP. Trinta e dois cordeiros Ile de France, machos não castrados, com 20,0 ± 0,2 kg receberam 4 dietas, com relação volumoso:concentrado 40:60, sendo os tratamentos constituídos por D1: silagem de milho + concentrado, D2: silagem de milho + concentrado + 30 mg de extrato de alecrim kg peso corporal-1, D3: silagem de milho + concentrado + 30 mg de extrato de chá verde kg de peso corporal-1 e D4: silagem de milho + concentrado + 30 mg de extrato de orégano kg de peso corporal-1, até atingirem 35,0 ± 0,2 kg de peso corporal. Os objetivos foram avaliar a área de olho de lombo, o teor de colesterol, a oxidação lipídica, os parâmetros qualitativos, bem como a análise sensorial, a composição centesimal e o perfil de ácidos graxos da carne. O delineamento experimental foi o inteiramente casualizado, com quatro tratamentos e oito repetições, sendo as comparações entre as médias dos tratamentos feitas pelo teste Tukey a 5 %, e as análises de variância conforme procedimentos do SAS Software (Statistical Analysis System Institute [SAS], 2003). A inclusão de aditivos fitogênicos na dieta de cordeiros não afetou os parâmetros qualitativos da carne, o teor de colesterol, a oxidação lipídica e a composição centesimal (com exceção do teor de proteína que foi menor na D2, 22,57%, em relação à D1, de 25,62%) e o perfil de ácidos graxos (com exceção do C18:1n7 cis-vacênico). O uso dos aditivos fitogênicos na dieta dos cordeiros propiciou adequadas características qualitativas da carne ovina, e apesar do conhecido efeito positivo do uso de antioxidantes na dieta de cordeiros, a inclusão dos aditivos fitogênicos não foi eficaz em reduzir a oxidação lipídica da carne, entretanto, novos estudos com diferentes porcentagens de inclusão devem ser conduzidos para averiguar como aumentar a vida de prateleira da carne sem prejudicar as características qualitativas da carne, principalmente em relação à análise sensorial.(AU)

Natural colorants improved the physicochemical and sensorial properties of frozen Brazilian sausage (linguiça) with reduced nitrite

The use of natural colorants in meat products can keep its coloring attractive as well as meet the demand from consumers interested in products that are healthier. Nitrite is added as a preservative to these products and it is also a precursor of the generation of a specifically desired color in meat products. However, its use has been associated with the development of certain kinds of cancer. The objective of this study was to evaluate the effect of reduced levels of nitrite in Brazilian sausage (linguiça) with natural colorants on the physicochemical and sensorial properties following frozen storage. Nine treatments were tested: 0.015 % nitrite (C150), 0.0075 % nitrite (C75) and 0 % nitrite (C0), 0.0075 % nitrite and 1.5 % microencapsulated betalain (BME75), 0 % nitrite and 1.5 % microencapsulated betalain (BME0), 0.0075 % nitrite and 0.19 % commercial betalain (BCP75), 0 % nitrite and 0.19 % commercial betalain (BCP0), 0.0075 % nitrite and 0.02 % of cochineal carmine (CC75) and 0 % nitrite and 0.02 % of cochineal carmine (CC0). Oxidative stability, residual nitrite and instrumental color were the determinant factors. Sensory analysis was directed at color, texture, taste and global acceptance. Natural colorants did not have any antioxidant effect. Sausages prepared with betalain and 0.0075 % nitrite showed the highest a* values. The addition of colorants improved both color and overall acceptance. The addition of betalain and cochineal carmine with 0.0075 % nitrite proved to be effective in achieving high acceptability in Brazilian sausage (linguiça).

Natural colorants improved the physicochemical and sensorial properties of frozen Brazilian sausage (linguiça) with reduced nitrite

The use of natural colorants in meat products can keep its coloring attractive as well as meet the demand from consumers interested in products that are healthier. Nitrite is added as a preservative to these products and it is also a precursor of the generation of a specifically desired color in meat products. However, its use has been associated with the development of certain kinds of cancer. The objective of this study was to evaluate the effect of reduced levels of nitrite in Brazilian sausage (linguiça) with natural colorants on the physicochemical and sensorial properties following frozen storage. Nine treatments were tested: 0.015 % nitrite (C150), 0.0075 % nitrite (C75) and 0 % nitrite (C0), 0.0075 % nitrite and 1.5 % microencapsulated betalain (BME75), 0 % nitrite and 1.5 % microencapsulated betalain (BME0), 0.0075 % nitrite and 0.19 % commercial betalain (BCP75), 0 % nitrite and 0.19 % commercial betalain (BCP0), 0.0075 % nitrite and 0.02 % of cochineal carmine (CC75) and 0 % nitrite and 0.02 % of cochineal carmine (CC0). Oxidative stability, residual nitrite and instrumental color were the determinant factors. Sensory analysis was directed at color, texture, taste and global acceptance. Natural colorants did not have any antioxidant effect. Sausages prepared with betalain and 0.0075 % nitrite showed the highest a* values. The addition of colorants improved both color and overall acceptance. The addition of betalain and cochineal carmine with 0.0075 % nitrite proved to be effective in achieving high acceptability in Brazilian sausage (linguiça).(AU)

Conversion of ammonium to nitrate and abundance of ammonium-oxidizing-microorganism in Tropical soils with nitrification inhibitor

The use of nitrification inhibitors (NIs; dicyandiamide - DCD) is an alternative to reduce oxidation of ammonium (NH4+-N) to nitrate (NO3–-N) in the soil, reducing NO3–-N losses from fertilization practices. Based on the hypothesis that DCD reduces conversion of NH4+-N to NO3–-N in tropical soils and inhibits ammonia oxidizing microorganisms (AOM) abundance, soils from the Piracicaba region, São Paulo, with different textures (sand, loam and clay) were incubated with ammonium sulphate (AS) and DCD. Contents of NH4+-N, NO3–-N, soil pH, and AOM abundance were quantified periodically. Ammonium sulphate increased AOM abundance in all soils, but AS+DCD presented AOM abundances similar to the control. During 90 days of incubation, the effectiveness of DCD in reducing NO3–-N production was 1.8, 86.4, and 145.6 mg kg–1, while the effectiveness of DCD in reducing AOM abundance was 1.2, 3.0 and 2.3 × 10–3 g soil–1 for sandy, loamy, and clayey soils, respectively. DCD effectiveness was greater in loamy and clayey soils due to the naturally low nitrification in sandy soils. Application of AS treated with DCD showed potential not only to reduce NO3–-N production in loamy and clayey soils, but also to decrease the soil nitrification rate. Overall, DCD was effective in reducing AOM abundance and conversion of NH4+-N to NO3–-N in loamy and clay soils evaluated here. The increase in clay content directly influences DCD effectiveness in reducing conversion of NH4+-N to NO3–-N.

Conversion of ammonium to nitrate and abundance of ammonium-oxidizing-microorganism in Tropical soils with nitrification inhibitor

The use of nitrification inhibitors (NIs; dicyandiamide - DCD) is an alternative to reduce oxidation of ammonium (NH4+-N) to nitrate (NO3–-N) in the soil, reducing NO3–-N losses from fertilization practices. Based on the hypothesis that DCD reduces conversion of NH4+-N to NO3–-N in tropical soils and inhibits ammonia oxidizing microorganisms (AOM) abundance, soils from the Piracicaba region, São Paulo, with different textures (sand, loam and clay) were incubated with ammonium sulphate (AS) and DCD. Contents of NH4+-N, NO3–-N, soil pH, and AOM abundance were quantified periodically. Ammonium sulphate increased AOM abundance in all soils, but AS+DCD presented AOM abundances similar to the control. During 90 days of incubation, the effectiveness of DCD in reducing NO3–-N production was 1.8, 86.4, and 145.6 mg kg–1, while the effectiveness of DCD in reducing AOM abundance was 1.2, 3.0 and 2.3 × 10–3 g soil–1 for sandy, loamy, and clayey soils, respectively. DCD effectiveness was greater in loamy and clayey soils due to the naturally low nitrification in sandy soils. Application of AS treated with DCD showed potential not only to reduce NO3–-N production in loamy and clayey soils, but also to decrease the soil nitrification rate. Overall, DCD was effective in reducing AOM abundance and conversion of NH4+-N to NO3–-N in loamy and clay soils evaluated here. The increase in clay content directly influences DCD effectiveness in reducing conversion of NH4+-N to NO3–-N.(AU)

Oxidative stability of tilapia feeds containing Saccharomyces cerevisiae and Spirulina platensis / Estabilidade oxidativa de rações de tilápia contendo Saccharomyces cerevisiae e Spirulina platensis

The aim of this study was to evaluate the effect of the inclusion of microbial biomass on the oxidative rancidity of tilapia rations stored for 12 months. Treatments included a control diet and diets supplemented with either 0.01% vitamin E, 0.25 and 0.5% of Saccharomyces cerevisiae and 0.25 and 0.5% of Spirulina platensis. Experimental diets were stored in the dark inside plastic bags at room temperature (25 °C) for 12 months. The oxidative rancidity was measured as thiobarbituric acid reactive substances (TBARS). It was concluded that the inclusions of Spirulina platensis at 0.25% (1.734 ± 0.206) and 0.5% (1.629 ± 0.181) and Saccharomyces cerevisiae at 0.5% (1.459 ± 0.305) minimized the oxidative rancidity in comparation to control diet (2.843 ± 0.109) of Nile tilapia until 12 months of storage.(AU)

O objetivo deste estudo foi avaliar o efeito da inclusão de biomassa microbiana sobre a rancidez oxidativa de rações de tilápia armazenadas por 12 meses. Os tratamentos incluíram uma dieta controle e dietas suplementadas com 0,01% de vitamina E 0,01%, com 0,25 e 0,5% de S. cerevisiae e com 0,25 e 0,5% de S. platensis. As dietas experimentais foram armazenadas em sacos plásticos escuros, em temperatura ambiente (25 °C), durante 12 meses. A rancidez oxidativa foi mensurada pelas substâncias reativas ao ácido tiobarbitúrico (TBARS). Concluiu-se que as inclusões de 0,25% (1,734 ± 0,206) e 0,5% (1.629 ± 0.181) de Spirulina platensis e 0,5% (1.459 ± 0.305) de Saccharomyces cerevisiae reduziram a rancidez das dietas em comparação a dieta controle de tilápias-do-Nilo após 12 meses de armazenamento.(AU)

Instrumental color and oxidative stability of light and dark muscles of Nile tilapia / Cor instrumental e estabilidade oxidativa de músculos claros e escuros de tilápia do Nilo

The aim of the present study was to compare the color and oxidative stability of light (LM) and dark (DM) muscles of Nile tilapia (Oreochromis niloticus) stored at 4 °C for eight days. Five different trials of LM and DM samples were analyzed for instrumental color attributes (lightness, redness and yellowness), including the surface color stability through ratio of reflectance at 630/580 nm (R630/580), myoglobin concentration, total lipid content, fatty acid profile, metmyoglobin reducing activity (MRA), pH, lipid oxidation and protein oxidation. Results of the present study indicated that DM of Nile tilapia (Oreochromis niloticus) present lower oxidative and color stability during refrigerated storage than LM.(AU)

O objetivo do presente estudo foi comparar a estabilidade de cor e oxidativa de músculos claros (LM) e escuros (DM) de tilápia do Nilo (Oreochromis niloticus) armazenados a 4° C por oito dias. Cinco repetições diferentes de amostras de LM e DM foram analisadas quanto aos atributos instrumentais de cor (luminosidade, teor de vermelho e teor de amarelo), incluindo a estabilidade de cor na superfície através da razão de refletâncias nos comprimentos de onda 630 e 580 nm (R630/580), concentração de mioglobina, lipídios totais, perfil de ácidos graxos, atividade de redução da metamioglobina (MRA), pH, oxidação lipídica e oxidação proteica. Os resultados do presente estudo indicam que músculos escuros (DM) de tilápia do Nilo (Oreochromis niloticus) apresentam menor estabilidade oxidativa e de cor durante o armazenamento refrigerado, quando comparados aos músculos claros (LM).(AU)

Drying and storage of macaúba fruit: chemical and oxidative stability / Secagem e armazenamento de frutos de macaúba: estabilidade química e oxidativa

The objective of this study was to evaluate the chemical and oxidative stability of dried macaúba (Acrocomia totai) fruit in different air conditions and stored for up to 120 days. The macaúba fruits were collected, sanitized, dried at the temperatures of 40, 50, 60 and 70 ºC and stored in raffia bags at room temperature. Drying at higher temperatures resulted in pulps with a darker and orangish color and pulp oil with lower titratable acidity contents and acidity indices. Throughout storage, there was an increase in the acidity index of pulp oil and a reduction in the ascorbic acid and carotenoid contents in the pulp. Drying and storage reduced the ascorbic acid and carotenoid contents of the pulp. Drying at lower temperatures results in pulps with a higher free-radical sequestering ability. Pulp oil quality was compromised by drying and storage time. Newly harvested macaúba fruits can be dried at 40, 50, 60 or 70 ºC and stored for up to 120 days without compromising nut oil quality.

Este trabalho teve por objetivo avaliar a estabilidade química e oxidativa de frutos de macaúba desidratados em diferentes condições e armazenados por até 120 dias. Os frutos de macaúba Acrocomia totai foram coletados, sanitizados, desidratados nas temperaturas de 40, 50, 60 e 70 ºC e armazenados em sacos de ráfia em temperatura ambiente. A secagem em temperaturas mais elevadas resultou em polpas com coloração mais escura e alaranjada, porém com menor acidez titulável e índice de acidez do óleo da polpa. Durante o armazenamento houve aumento do índice de acidez do óleo da polpa e redução do teor de ácido ascórbico e carotenoides da polpa dos frutos. A secagem e o tempo de armazenamento dos frutos diminuíram o teor de ácido ascórbico e de carotenoides da polpa. A secagem em temperaturas mais baixas resultou em polpas com maior capacidade de sequestrar radicais livres. A qualidade do óleo da polpa foi comprometida pela secagem e tempo de armazenamento. Frutos de macaúbas recém coletados podem ser desidratados a 40, 50, 60 ou 70 ºC e armazenados por até 120 dias, sem comprometer a qualidade do óleo da amêndoa.

Drying and storage of macaúba fruit: chemical and oxidative stability / Secagem e armazenamento de frutos de macaúba: estabilidade química e oxidativa

The objective of this study was to evaluate the chemical and oxidative stability of dried macaúba (Acrocomia totai) fruit in different air conditions and stored for up to 120 days. The macaúba fruits were collected, sanitized, dried at the temperatures of 40, 50, 60 and 70 ºC and stored in raffia bags at room temperature. Drying at higher temperatures resulted in pulps with a darker and orangish color and pulp oil with lower titratable acidity contents and acidity indices. Throughout storage, there was an increase in the acidity index of pulp oil and a reduction in the ascorbic acid and carotenoid contents in the pulp. Drying and storage reduced the ascorbic acid and carotenoid contents of the pulp. Drying at lower temperatures results in pulps with a higher free-radical sequestering ability. Pulp oil quality was compromised by drying and storage time. Newly harvested macaúba fruits can be dried at 40, 50, 60 or 70 ºC and stored for up to 120 days without compromising nut oil quality.(AU)

Este trabalho teve por objetivo avaliar a estabilidade química e oxidativa de frutos de macaúba desidratados em diferentes condições e armazenados por até 120 dias. Os frutos de macaúba Acrocomia totai foram coletados, sanitizados, desidratados nas temperaturas de 40, 50, 60 e 70 ºC e armazenados em sacos de ráfia em temperatura ambiente. A secagem em temperaturas mais elevadas resultou em polpas com coloração mais escura e alaranjada, porém com menor acidez titulável e índice de acidez do óleo da polpa. Durante o armazenamento houve aumento do índice de acidez do óleo da polpa e redução do teor de ácido ascórbico e carotenoides da polpa dos frutos. A secagem e o tempo de armazenamento dos frutos diminuíram o teor de ácido ascórbico e de carotenoides da polpa. A secagem em temperaturas mais baixas resultou em polpas com maior capacidade de sequestrar radicais livres. A qualidade do óleo da polpa foi comprometida pela secagem e tempo de armazenamento. Frutos de macaúbas recém coletados podem ser desidratados a 40, 50, 60 ou 70 ºC e armazenados por até 120 dias, sem comprometer a qualidade do óleo da amêndoa.(AU)

Use of natural antioxidants in sous vide tilapia fillet / Uso de antioxidantes naturais no processo sous vide de filé de tilápia (Oreochromis niloticus)

The objective of this study was to evaluate the use of natural antioxidants in tilapia fillets submitted to sous vide process. Four treatments were carried out using different natural antioxidants (Treatment 1 –control, without antioxidant; Treatment 2 –oregano extract; Treatment 3 -rosemary extract and Treatment 4 -basil extract) with six replicates. Analyzes of centesimal composition, microbiological composition and lipid oxidation through Thiobarbituric acid reactive substances (TBARS) were performed. There was a significant difference in moisture content, being higher for treatments with extracts, whereas the control treatment presented higher protein content. The fillets were within microbiological standards recommended by legislation. The values obtained from Malondialdehyde(MDA)/kg demonstrate the efficiency of natural antioxidants added. The use of plant extracts as natural antioxidants in sous vide has been shown to be an alternative to minimize oxidative rancidity of tilapia fillets, increasing shelf life. Thus, it is possible to use rosemary, oregano and basil extracts in the tilapia sous vide process.

O objetivo deste estudo, foi avaliar o uso de antioxidantes naturais em filés de tilápia submetidos ao processo de Sous vide. Foram elaborados quatro tratamentos com a utilização de diferentes antioxidantes naturais no processo sous vide (Tratamento 1 –controle –sem antioxidante; Tratamento 2 -extrato de orégano; Tratamento 3 -extrato de alecrim e Tratamento 4 -extrato de manjericão), com seis repetições. Foram realizadas análise de composição centesimal, microbiológica e oxidação lipídica através das substâncias reativas ao ácido tiobarbitúrico (TBARS). Houve diferença significativa para o teor de umidade, sendo maior para os tratamentos com os extratos, enquanto no tratamento controle, os filés apresentaram maior teor de proteína. Os filés estavam dentro do padrão microbiológico recomendado pela legislação. Os valores obtidos de malonaldeído (MDA)/kg demonstram eficiência da utilização dos antioxidantes naturais. A utilização de extratos vegetais como antioxidantes naturais no processo Sous vide, mostrou ser uma alternativa para minimizar a rancidez oxidativa dos filés de tilápia, aumentando a vida de prateleira. Assim, é possível utilizar os extratos de alecrim, orégano e manjericão no processo sous vide de filé de tilápia.

Use of natural antioxidants in sous vide tilapia fillet / Uso de antioxidantes naturais no processo sous vide de filé de tilápia (Oreochromis niloticus)

The objective of this study was to evaluate the use of natural antioxidants in tilapia fillets submitted to sous vide process. Four treatments were carried out using different natural antioxidants (Treatment 1 –control, without antioxidant; Treatment 2 –oregano extract; Treatment 3 -rosemary extract and Treatment 4 -basil extract) with six replicates. Analyzes of centesimal composition, microbiological composition and lipid oxidation through Thiobarbituric acid reactive substances (TBARS) were performed. There was a significant difference in moisture content, being higher for treatments with extracts, whereas the control treatment presented higher protein content. The fillets were within microbiological standards recommended by legislation. The values obtained from Malondialdehyde(MDA)/kg demonstrate the efficiency of natural antioxidants added. The use of plant extracts as natural antioxidants in sous vide has been shown to be an alternative to minimize oxidative rancidity of tilapia fillets, increasing shelf life. Thus, it is possible to use rosemary, oregano and basil extracts in the tilapia sous vide process.(AU)

O objetivo deste estudo, foi avaliar o uso de antioxidantes naturais em filés de tilápia submetidos ao processo de Sous vide. Foram elaborados quatro tratamentos com a utilização de diferentes antioxidantes naturais no processo sous vide (Tratamento 1 –controle –sem antioxidante; Tratamento 2 -extrato de orégano; Tratamento 3 -extrato de alecrim e Tratamento 4 -extrato de manjericão), com seis repetições. Foram realizadas análise de composição centesimal, microbiológica e oxidação lipídica através das substâncias reativas ao ácido tiobarbitúrico (TBARS). Houve diferença significativa para o teor de umidade, sendo maior para os tratamentos com os extratos, enquanto no tratamento controle, os filés apresentaram maior teor de proteína. Os filés estavam dentro do padrão microbiológico recomendado pela legislação. Os valores obtidos de malonaldeído (MDA)/kg demonstram eficiência da utilização dos antioxidantes naturais. A utilização de extratos vegetais como antioxidantes naturais no processo Sous vide, mostrou ser uma alternativa para minimizar a rancidez oxidativa dos filés de tilápia, aumentando a vida de prateleira. Assim, é possível utilizar os extratos de alecrim, orégano e manjericão no processo sous vide de filé de tilápia.(AU)