Characterization of Breast Meat Collected from Spent Lohmann Brown Layers in Comparison to Commercial Ross Broilers

The objective of this study was to compare characteristics and properties of breast meat from spent Lohmann Brown layers (SP, 90 weeks old, n = 24) and those of commercial broilers (BR, 6 weeks old, n = 24). The breasts of both SP and BR were collected from a local processing plant, vacuum-packed in a plastic bag, and stored at -18ºC until further analyses. The SP showed a greater water-holding capacity, tougher and chewier texture (p 0.05). Both raw and cooked SP breasts comprised the greater total collagen but lower soluble collagen than those of BR (p 0.05). Muscle fibers of the SP, observed under scanning electron microscope, were small, with average fiber diameter of 37.85±1.40 m, densely packed and surrounded by complex networks of connective tissue. The lower myofibril fragmentation index and alkaline-soluble protein fractions of the SP (p 0.05) suggested lesser degree of postmortem fragmentation and protein denaturation in SP compared to BR. Based on differential scanning calorimetry, multiple endothermic transitions were observed in both raw BR and SP breast samples. While BR thermograms comprise five transitions at 57.7ºC, 64.2ºC, 67.6ºC, 72.3ºC and 77.6ºC with total H of 15.31 J/g dry meat, the SP samples exhibited four transitions at 55.1ºC, 62.1ºC, 70.5ºC and 77.7ºC and total H of 17.62 J/g dry meat. Overall, the findings indicated that cooked meat toughness of SP was attributed by the high total and heat-stable collagen content, densely packing of small muscle fibers, and the superior myofibril integrity.(AU)

Characterization of Breast Meat Collected from Spent Lohmann Brown Layers in Comparison to Commercial Ross Broilers

The objective of this study was to compare characteristics and properties of breast meat from spent Lohmann Brown layers (SP, 90 weeks old, n = 24) and those of commercial broilers (BR, 6 weeks old, n = 24). The breasts of both SP and BR were collected from a local processing plant, vacuum-packed in a plastic bag, and stored at -18ºC until further analyses. The SP showed a greater water-holding capacity, tougher and chewier texture (p 0.05). Both raw and cooked SP breasts comprised the greater total collagen but lower soluble collagen than those of BR (p 0.05). Muscle fibers of the SP, observed under scanning electron microscope, were small, with average fiber diameter of 37.85±1.40 m, densely packed and surrounded by complex networks of connective tissue. The lower myofibril fragmentation index and alkaline-soluble protein fractions of the SP (p 0.05) suggested lesser degree of postmortem fragmentation and protein denaturation in SP compared to BR. Based on differential scanning calorimetry, multiple endothermic transitions were observed in both raw BR and SP breast samples. While BR thermograms comprise five transitions at 57.7ºC, 64.2ºC, 67.6ºC, 72.3ºC and 77.6ºC with total H of 15.31 J/g dry meat, the SP samples exhibited four transitions at 55.1ºC, 62.1ºC, 70.5ºC and 77.7ºC and total H of 17.62 J/g dry meat. Overall, the findings indicated that cooked meat toughness of SP was attributed by the high total and heat-stable collagen content, densely packing of small muscle fibers, and the superior myofibril integrity.

EXTRATOS ETANÓLICOS DA CASCA E DO CAROÇO DA MANGA COMO ANTIOXIDANTES EM RAÇÕES PARA CODORNAS DE CORTE CONTENDO ÓLEOS VEGETAIS

Com objetivo de avaliar a utilização dos extratos etanólicos da casca (EECas) e do caroço (EECar) da manga e de 2 tipos de óleo vegetal em rações para codornas de corte sobre o desempenho e as características de carcaça, foram realizados 2 ensaios com 432 codornas de corte cada, tanto machos como fêmeas, no período de 7 a 42 dias de idade. Em ambos os ensaios, as aves foram distribuídas em delineamento inteiramente casualizado em esquema fatorial 3 x 2, sendo 3 níveis do EECas ou do EECar (0, 500, 1.000 mg/kg) e 2 tipos de óleo vegetal (de soja e de girassol), totalizando 6 tratamentos, com 6 repetições de 12 aves. Para avaliar a estabilidade lipídica da carne, em ambos os experimentos, foram utilizadas amostras da carcaça em um delineamento fatorial 2 x 2 x 2 x 3, sendo 2 níveis do extrato etanólico da casca ou do caroço da manga (0 e 1.000 mg/kg), 2 tipos de óleo vegetal (de soja e de girassol), 2 tipos de embalagem (convencional e a vácuo) e 3 tempos de armazenamento (0, 60 e 120 dias), totalizando 16 tratamentos com 6 repetições. Observou-se que não houve interação significativa entre os fatores para todas as variáveis de desempenho e de características de carcaça. Os tipos de óleos ou os níveis do EECas, não influenciaram o desempenho. Para as características de carcaça, verificou-se aumento apenas no rendimento da carne de peito com a inclusão do EECas. Para a estabilidade lipídica da carne, apenas a interação entre o tipo de embalagem e o tempo de armazenamento foi significativa. Contudo, os óleos vegetais não influenciaram essa variável, enquanto que a inclusão de 1.000 mg/kg de EECas conferiu maior estabilidade lipídica da carne. A oxidação lipídica da carne aumentou com o tempo de armazenamento, havendo maior eficiência para a embalagem a vácuo na estabilidade lipídica da carne aos 120 dias. No segundo experimento também não houve interação entre os fatores para todas as variáveis de desempenho e de características de carcaça. Os tipos de óleos ou os níveis do EECar, não influenciaram o desempenho. Para as características de carcaça, verificou-se aumento apenas no rendimento da carne de peito com a inclusão do EECar. Para a estabilidade lipídica da carne, não foi observada interação entre os fatores ou influência significativa do tipo de óleo da ração. No entanto, a inclusão de 1.000 mg/kg de EECar e a embalagem a vácuo conferiram melhor estabilidade lipídica da carne. A oxidação lipídica aumentou com o tempo de armazenamento, havendo maior eficiência para a embalagem a vácuo na estabilidade lipídica da carne aos 120 dias.

In order to evaluate the use of the ethanolic extracts from mango peel (EECas) and seed (EECar) and 2 types of vegetable oil in ration from quail cut on performance and carcass characteristics, 2 trials were carried out with 432 beef quail, both male and female, within the period of 7 to 42 days of age. On both trials, the birds were distributed in a completely randomized design in a 3 x 2 factorial scheme, with 3 levels of the EECas or of the EECar (0, 500, 1,000 mg/kg) and 2 types of vegetable oil (from soybean and sunflower), totaling 6 treatments, with 6 repetitions of 12 birds. To evaluate the lipid stability of the meat, in both experiments, it was used the samples from the carcass in a factorial design 2 x 2 x 2 x 3, being 2 levels of the ethanolic extract from mango peel or seed (0 and 1,000 mg/kg), 2 types of vegetable oil (soybean and sunflower), 2 types of packing (conventional and vacuum) and 3 storage times (0, 60 and 120 days), totalizing 16 treatments with 6 repetitions. It was observed that there was no significant interaction between the factors to all the performance variables and the carcass characteristics. The types of oils or the levels of the EECas did not influenced the performance. To the carcass characteristics, it was verified an increase only with the breast meat yield with the inclusion of the EECas. To the lipid stability of the meat, just the interaction between the packing type and storage time were significant. Although, the vegetable oils did not influenced this variable, while the inclusion of 1,000 mg/kg of EECas showed better lipid meat stability. The lipid oxidation of the meat increased with the storage time, having more efficiency with the vacuum packing within the lipid stability of the meat at 120 days. On the second experiment there was also no interaction between the factors to all the performance variables and the carcass characteristics. The oil types or the levels of the EECar did not influenced the performance. To the carcass characteristics, it was verified an increase only with the breast meat yield with the inclusion of the EECar. To the lipid stability of the meat, it was not observed interaction between the factors or significant influence of the type oil in the ration. Even so, the inclusion of 1,000 mg/kg of EECar and the vacuum packing indicated better lipid stability of the meat. The lipid oxidation increased with storage time, having better efficiency to vacuum packing within lipid stability of the meat at 120 days.

Bacteriological Characteristics of Fresh Ostrich Sausage (Linguiça)

The aim of this study was to evaluate bacteriological characteristics and shelf life of three formulations of ostrich sausages (linguiças), only differing in lean meat percentage: Formula 1, 100% ostrich meat; Formula 2, 75% ostrich meat + 25% pork; and Formula 3, 50% ostrich meat + 25% pork + 25% chicken. All linguiças were vacuum-packed and stored at 5 ± 2ºC. Mesophilic and psychrotrophic bacteria, sulfite-reducing Clostridia, coagulase-positive Staphylococci, and Escherichia coli were enumerated and Salmonella spp were isolated and identified. Initial mesophilic and psychotropic bacteria counts were high. During storage time, sulfite-reducing Clostridia, coagulase-positive Staphylococci, and Escherichia coli counts never reached the tolerance limit established by the Brazilian legislation. However, Salmonella was isolated from a Formula 2 sample on day 1, therefore, it was considered inappropriate for consumption. The shelf lives of Formulas 1 and 3 were below 12 and 8 days, respectively. If initial bacterial counts had been lower, the shelf life of the evaluated formulas would probably be longer. This study showed that ostrich meat trimmings can be successfully used in the production of ostrich linguiças, and that the formula containing ostrich meat as the only source of lean meat presented the longest shelf life.(AU)

Bacteriological Characteristics of Fresh Ostrich Sausage (Linguiça)

The aim of this study was to evaluate bacteriological characteristics and shelf life of three formulations of ostrich sausages (linguiças), only differing in lean meat percentage: Formula 1, 100% ostrich meat; Formula 2, 75% ostrich meat + 25% pork; and Formula 3, 50% ostrich meat + 25% pork + 25% chicken. All linguiças were vacuum-packed and stored at 5 ± 2ºC. Mesophilic and psychrotrophic bacteria, sulfite-reducing Clostridia, coagulase-positive Staphylococci, and Escherichia coli were enumerated and Salmonella spp were isolated and identified. Initial mesophilic and psychotropic bacteria counts were high. During storage time, sulfite-reducing Clostridia, coagulase-positive Staphylococci, and Escherichia coli counts never reached the tolerance limit established by the Brazilian legislation. However, Salmonella was isolated from a Formula 2 sample on day 1, therefore, it was considered inappropriate for consumption. The shelf lives of Formulas 1 and 3 were below 12 and 8 days, respectively. If initial bacterial counts had been lower, the shelf life of the evaluated formulas would probably be longer. This study showed that ostrich meat trimmings can be successfully used in the production of ostrich linguiças, and that the formula containing ostrich meat as the only source of lean meat presented the longest shelf life.

Chicken Meat Submitted to Gamma Radiation and Packed with or without Oxygen

The objective of this study was to evaluate the effects on gamma radiation levels on the physical and microbiological characteristics of chicken breast meat. A completely randomized experimental design in a 4x2x3 factorial arrangement was adopted. Treatments consisted of four radiation concentrations (0, 2, 4, or 8kGy), two package sealing methods (with or without vacuum), and three storage times (01, 07, or 14 days), with ten replicates each, totaling 240 chicken breast fillets. Packaging and radiation had no influence (p>0.05) on chicken breast meat pH, water retention capacity, or presence of Salmonella spp. Breast fillets not submitted to radiation and vacuum packed presented higher water retention capacity (p 0.05) than those radiated at 4kGy and vacuum packed. Drip loss in fillets radiated at 8kGy and not vacuum packed was higher (p 0.05) than in non-radiated and non-vacuum packed fillets; however, both were not different from the other treatments. Coliform presence increased with storage time in non-radiated samples; however, when these were vacuum-packed, their development was slower. The results of the present experiment suggest that the use of a low radiation dose (2kGy), combined with vacuum packing, may minimize the harmful effects of storage on chicken breast fillets.(AU)

Chicken Meat Submitted to Gamma Radiation and Packed with or without Oxygen

The objective of this study was to evaluate the effects on gamma radiation levels on the physical and microbiological characteristics of chicken breast meat. A completely randomized experimental design in a 4x2x3 factorial arrangement was adopted. Treatments consisted of four radiation concentrations (0, 2, 4, or 8kGy), two package sealing methods (with or without vacuum), and three storage times (01, 07, or 14 days), with ten replicates each, totaling 240 chicken breast fillets. Packaging and radiation had no influence (p>0.05) on chicken breast meat pH, water retention capacity, or presence of Salmonella spp. Breast fillets not submitted to radiation and vacuum packed presented higher water retention capacity (p 0.05) than those radiated at 4kGy and vacuum packed. Drip loss in fillets radiated at 8kGy and not vacuum packed was higher (p 0.05) than in non-radiated and non-vacuum packed fillets; however, both were not different from the other treatments. Coliform presence increased with storage time in non-radiated samples; however, when these were vacuum-packed, their development was slower. The results of the present experiment suggest that the use of a low radiation dose (2kGy), combined with vacuum packing, may minimize the harmful effects of storage on chicken breast fillets.

AVALIAÇÃO BROMATOLÓGICA DE MILHO ARMAZENADO EM EMBALAGENS COM AUSÊNCIA DE OXIGÊNIO E UMIDADE

QUEIROZ, Adriano Melo de. Universidade Federal do Acre, fevereiro de 2019. Avaliação Bromatológica de milho armazenado em embalagens com ausência de oxigênio e umidade. Orientador: Fábio Augusto Gomes. O milho (Zea mays) é uma das culturas agrícolas mais produzidas no planeta e exerce importante papel na produção animal; no entanto, boa parte de sua produção é perdida no armazenamento devido a falta de estruturas adequadas e controles necessários. Nessa perspectiva, avaliou-se a composição bromatologica dos grãos de milho armazenados entre os meses de abril a outubro de 2018, em diferentes granulometrias e embalagens, com ausência de oxigênio e umidade, a fim de se verificar a influência desses fatores na sua qualidade de armazenamento. A avaliação nutricional foi realizada por meio das análises bromatológicas de Matéria Seca (MS), Matéria Mineral (MM), Energia Bruta (EB), Proteína Bruta (PB) e Extrato Etéreo (EE). O experimento foi desenvolvido no período de 180 dias, onde as amostras foram analisadas no dia de implantação do experimento (dia 0) e posteriormente a cada 60 ± 2 dias. O delineamento utilizado foi o inteiramente casualizado em arranjo fatorial 5x3x4, (embalagem x granulometria x tempo) com 3 repetições. Diante dos resultados foi verificado que a presença de oxigênio e umidade influencia na perda de qualidade bromatológica do grão de milho armazenado; que a melhor granunoletria para manutenção dos nutrientes do milho durante seis meses de armazenamento na completa ausência de oxigênio e umidade foi a granulometria fina (Diâmetro Geométrico médio - DGM = 620 m), e que a embalagem que permitiu armazenamento de milho durante seis meses com preservação dos nutrientes originais foi a embalgem a vácuo com absorvedor de oxigênio.

QUEIROZ, Adriano Melo de. Universidade Federal do Acre, fevereiro de 2019. Bromatological evaluation of corn stored in packages with absence of oxygen and moisture. Orientador: Fábio Augusto Gomes. Corn (Zea mays) is one of the most produced agricultural crops on the planet and plays an important role in animal production; however, much of its production is lost in storage due to the lack of adequate structures and necessary controls. From this perspective, was evaluated the bromatological composition of the corn grains stored between April and October 2018 in different granulometry and packaging, with absence of oxygen and moisture, in order to verify the influence of these factors on their quality of storage. The nutritional evaluation was carried out through the bromatological analyzes of Dry Matter (DM), Mineral Matter (MM), Gross Energy (EB), Crude Protein (PB) and Ethereal Extract (EE). The experiment was carried out over a period of 180 days, where the samples were analyzed on the day of implantation of the experiment (day 0) and later every 60 ± 2 days. The design was completely randomized in factorial arrangement 5x3x4, (packing x granulometry x time) with 3 replicates. In view of the results it was verified that the presence of oxygen and moisture influences the loss of bromatological quality of stored corn grain; that the best granulometry for maize nutrient maintenance during six months of storage in the complete absence of oxygen and moisture was fine granulometry (Medium Geometric Diameter - DGM = 620 m), and that the packaging that allowed maize storage for six months with preservation of the original nutrients was the vacuum packaging with oxygen absorber.

AVALIAÇÃO DA QUALIDADE DE FILÉS DE TILÁPIA VERMELHA (Oreochromis sp.) REFRIGERADOS E EMBALADOS SOB ATMOSFERA MODIFICADA COM USO DE UM EMISSOR DE CO2

O pescado vem ganhando espaço na mesa do consumidor, devido sua qualidade nutricional e características favoráveis a manutenção na saúde da população. Porém, quando não manipulado adequadamente acarreta na diminuição da sua vida útil. O uso de uma embalagem com atmosfera modificada (EAM) para filés de pescados, se torna uma alternativa para evitar o contato do produto com agentes deteriorantes externos. Além disso, a inclusão de um emissor de CO2 dentro da embalagem atua no controle da diminuição do gás CO2, prolongando a vida útil. Assim, este trabalho teve por objetivo avaliar o efeito sobre embalagem em atmosfera modificada com inclusão de emissor de CO2 para prolongar a vida útil de filés de tilápia vermelha (Oreochromis sp.). Os exemplares utilizados foram provenientes do cultivo em sistema bioflocos da Estação Marinha de Aquicultura FURG, Rio Grande, RS, os quais foram descabeçados, eviscerados, filetados e acondicionados em sacos plásticos de alta densidade de etilenoálcool- vinilico EVOH. As amostras foram submetidas a 5 tratamentos: A (controle), B (Vácuo), C (Vácuo e emissor de CO2), D (100% CO2) e E (100% CO2 e emissor de CO2). As amostras embaladas foram mantidas sob temperatura de refrigeração, na faixa de 5± 1°C, e avaliadas nos tempos zero, 3, 8, 14, 21 e 30 dias de armazenamento. Os filés foram analisados quanto a composição proximal (umidade, proteína, lipídeos e cinzas), textura, cor, qualidade e estabilidade (perda de massa, potencial hidrogeniônico - pH, estabilidade lipídica - TBA e bases voláteis totais -N-BVT), microbiológicas e sensorial (MIQ). Os resultados apresentados mostraram que o tratamento a vácuo apresentou maiores perdas de massa, com a perda máxima no 30º dia de armazenamento. O tratamento EAM e emissor de CO2 apresentaram aumento de pH, a partir do 14º dia de armazenamento, tendo seu máximo (8,37) no 21º dia, gerando seu descarte. O conteúdo de N-BVT foi superior nas amostras mantidas no controle, significativamente superior no 30º dia (15,31 mg N-BVT/100g). Os índices de TBA mantiveram-se inferiores a 1,5 mg MA/Kg. As amostras com emissor de CO2 apresentaram maior força de cisalhamento no 30º dia (6,71 N). Os padrões de cor oscilaram nos tratamentos durante o período de armazenamento. A maioria dos tratamentos ultrapassou o limite proposto pela Legislação no 30º dia de armazenamento (6,5 Log. UFC/g). Durante o período de armazenamento não foi detectada a presença de Salmonella sp. A partir dos resultados obtidos, pode-se concluir que o tratamento D (100% CO2) apresentou melhores resultados, prolongando a vida útil por até 30 dias, assegurando a qualidade e a segurança dos filés de tilápia vermelha dentro dos limites aceitáveis pela legislação vigente.

Seafood has been gaining space in the consumer's table due to its nutritional quality and characteristics favorable to the health maintenance of the population. However, if not handled properly, could reduce the life of the product. The use of modified atmosphere packaging for fish fillets becomes a way to avoid the product to get in contact with external deteriorating agents. In addition, the inclusion of a CO2 emitter within the package acts to control the decrease of carbon dioxide, prolonging the storage time. This work aimed to evaluate the effect on packaging in modified atmosphere with inclusion of CO2 emitter in a way of verifying the quality and food safety of red tilapia fillets (Oreochromis sp.). Specimens from Biofloc System of the Marine Aquaculture Station - FURG, Rio Grande, RS, were processed, eviscerated, filleted and conditioned in high-density ethylene-vinyl alcohol (EVOH) plastic bags. The samples were submitted to 5 treatments: A (control), B (Vacuum packing), C (Vacuum packing and CO2 emitter), D (100% CO2) and E (100% CO2 and CO2 emitter). The packaged samples were kept under refrigeration temperature, about 5 ± 1 ° C, and evaluated at times zero, 3, 8, 14, 21 and 30 days of storage. Proximal composition (moisture, protein, lipids and ashes), physical analysis (texture and color), quality and stability (loss of mass, pH, TBA and TVB-N) and microbiological and sensorial (MIQ) analysis were performed. It was observed that samples submitted to vacuum packing had higher mass losses, with maximum peak at the 30th day of storage. The EAM treatment and CO2 emitter presented increase of pH, starting from the 14th day of storage, reaching its maximum value (8.37) in the 21st day, generating its discard. TVB-N production was higher in samples kept in anaerobiosis (control), with the most expressive value at the 30th day (15.31 mg TVB-N / 100 g). The TBA indices remained below 1.5 mg MA / kg. The samples with CO2 emitter had a higher texture (shear force) at the 30th day (6.71 N). Color patterns oscillated in treatments during the storage period. Most treatments exceeded the limit proposed by legislation on the 30th day of storage (6,5 Log of UFC / g). During the storage period, the presence of Salmonella was not detected. From the obtained results, it can be concluded that the treatment D (100% CO2) presented better responses, extending the useful life of the product for up to 30 days, ensuring the quality and food safety of the product within the acceptable limits established on the current legislation.

Study of the microbiota causing "blown pack" spoilage of vacuum-packed beef / Estudo da microbiota envolvida na deterioração "blown pack" de cortes cárneos embalados a vácuo

"Blown pack" spoilage is characterized by abundant production of gas and off-odor leading to swelling of the packing of vacuum-packed chilled meat cuts. The aim of this study was to determine possible microorganisms involved in this spoilage by quantifying and characterizing the population of Enterobacteriaceae, quantifying lactic-acid bacteria, as well as researching Clostridium estertheticum and Clostridium gasigenes by PCR in meat proper for consumption and meat presenting "blown pack" spoilage. Fifty-four vacuum-packed meat cuts were analyzed, of which 27 were spoiled and 27 non-spoiled. Average enterobacteria population was 1.7x10° CFU/mL and 5.5x103 CFU/mL for spoiled and non-spoiled samples, respectively. Average lactic-acid bacteria population was 5.5x10 and 1.0x10 CFU/mL for spoiled and non-spoiled samples, respectively. The most prevalent enterobacteria species was Hafnia alvei. Meat showing "blown pack" spoilage had higher frequency of positive samples for Clostridium estertheticum. No statistically significant difference was observed in the population of Clostridium gasigenes between "blown pack" spoilage and non-spoiled meat. It was concluded that the most efficient method to control "blown pack" spoilage is to prevent meat contamination by fecal material.

A deterioração "blown pack" é caracterizada por abundante produção de gás e odor desagradável, induzindo à completa distensão da embalagem durante o processo de estocagem sob refrigeração de cortes cárneos embalados a vácuo. Assim, o objetivo deste trabalho foi o de determinar os possíveis microrganismos envolvidos nessa deterioração através da quantificação e caracterização das populações de Enterobacteriaceae e quantificação de bactérias ácido-lácticas, além da pesquisa de Clostridium estertheticum e Clostridium gasigenes, através da PCR, em carnes próprias para o consumo e em carnes que apresentaram a deterioração "blown pack". Foram analisadas 54 peças de carne embaladas a vácuo, sendo 27 com deterioração e 27 sem deterioração. As populações médias de enterobactérias foram de 1,7x10° UFC/mL para amostras deterioradas e de 5,5x10³ UFC/mL nas não deterioradas, de bactérias ácido-lácticas foram, respectivamente, de 5,5x108 e 1,0x10 UFC/mL. Dentre as enterobactérias, a espécie de maior prevalência foi Hafnia alvei. A maior frequência de amostras positivas para o Clostridium estertheticum foram aquelas apresentando a deterioração "blown pack". Não houve diferença estatística significativa para a presença do Clostridium gasigenes entre amostras com deterioração "blown pack" e carnes não deterioradas. Concluiu-se que a principal forma de controle desta deterioração é a prevenção da contaminação da carne por material fecal.

Produção de celulose nanofibrilada a partir de polpa organossolve de bambu para nanoreforço de compósitos cimentícios

Fibras vegetais de baixo módulo de elasticidade são conhecidas pela sua capacidade de aumentar a energia absorvida durante o carregamento dos materiais cimentícios, especialmente no estágio pós-fissurado. A utilização de nanofibras celulósicas pode contribuir para a tenacificação de matrizes frágeis, tanto por melhorar o empacotamento das partículas, com o refinamento de poros, quanto pela interceptação de fissuras na escala nanométrica, com a respectiva absorção de energia. A celulose nanofibrilada provém de um recurso natural, abundante e renovável, possui bom desempenho mecânico e superfície específica elevada, o que contribui para melhorar a adesão entre as partículas de cimento. Estes fatores justificam o uso da celulose nanofibrilada e a tornam uma boa alternativa como nanoreforço de materiais cimentícios. Com isso, o objetivo deste trabalho foi a produção de celulose nanofibrilada a partir de polpa organossolve de bambu, definindo a melhor condição para sua produção e posterior utilização como reforço em compósitos híbridos (reforçados na nano e micro escalas) em comparação a compósitos reforçados somente com microfibras (polpa) pelos processos de produção por sucção e prensagem, e extrusão. A celulose nanofibrilada foi produzida utilizando-se polpa não-branqueada e branqueada, por meio de 5, 10, 15 e 20 ciclos de nanofibrilação pelo processo grinding. Foram realizados testes químicos, físicos e mecânicos para definição da condição ótima de nanofibrilação. A celulose nanofibrilada não-branqueada produzida mediante 10 ciclos foi definida como a melhor opção para utilização nos compósitos híbridos, por possuírem maior módulo de elasticidade e, em razão da sua maior estabilidade estrutural, apresentam maior resistência à degradação em meio alcalino. Os compósitos foram submetidos à cura por carbonatação acelerada para mitigação da degradação da fibra pela diminuição do pH da matriz e também para refinamento dos poros. Os compósitos foram submetidos ao teste de envelhecimento acelerado por meio de 200 ciclos de imersão e secagem para análise da sua degradação. Os compósitos híbridos e reforçados somente com polpa aos 28 dias de cura e após o envelhecimento acelerado foram submetidos aos ensaios físicos, mecânicos e microestruturais para acompanhamento do efeito da celulose nanofibrilada nas suas propriedades. Nos compósitos produzidos pelos dois processos aos 28 dias não houve diferença estatística para as propriedades físicas testadas, comparando-se os compósitos híbridos e os reforçados somente com polpa. No processo de sucção e prensagem, embora útil para ajustes na formulação e na cura do compósito híbrido, não se percebeu contribuição estatisticamente significativa da celulose nanofibrilada na formação de pontes de transferência de tensões, e, portanto sem o correspondente aumento na resistência mecânica dos compósitos. Nos compósitos extrudados, a celulose nanofibrilada atuou de modo a melhorar o comportamento mecânico do compósito híbrido em comparação ao compósito sem nanofibras. Esta melhoria pode estar associada à maior adesão entre as nanofibrilas e a matriz cimentícia, o que foi atestado pela análise microestrutural (MEV) dos compósitos. Após o envelhecimento acelerado os compósitos com e sem nanofibras produzidos pelos dois processos não apresentaram redução do desempenho mecânico, o que se atribui à menor alcalinidade provida pela carbonatação acelerada.

Low elastic modulus vegetable fibers are known for their ability to increase the energy absorbed by cement based materials while they are loaded, especially during the post-crack stage. The use of cellulose nanofibers may contribute for toughening of brittle matrices and improving particle packing by both pore refining and crack intercepting at nanoscale, with the corresponding energy absorption. Nanofibrillated cellulose comes from a natural, abundant and renewable resources, it has good mechanical peformance and high specific surface, which contributes to improve the adhesion between the cement particles. These factors justify the use of nanofibrillated cellulose and give rise to an alternative nanoreinforcement for cement based materials. Thus, the aim of this work was the production of the nanofibrillated cellulose from bamboo organosolv pulp, establishing the best condition for its production and subsequent use as reinforcement in hybrid composites (both nano and micro-scale reinforcement) compared to composites reinforced with only microfibers (pulp), produced by the slurry vacuum dewatering followed by pressing and extrusion methods. The nanofibrillated cellulose was produced submitting unbleached and bleached pulps to 5, 10, 15 and 20 nanofibrillated cycles by the grinding method. Chemical, physical and mechanical tests were carried out to define the optimal condition to nanofibrillation. The unbleached nanofibrillated cellulose produced by 10 cycles was defined as the best option to be used in hybrid composites, since their greater modulus of elasticity and, because of their greater structural chemical stability, higher resistance to degradation in alkaline environments. The composites were subjected to accelerated carbonation curing process to mitigate the degradation of fiber by reducing the matrix pH and also to refine the pores. The composites were subjected to accelerated aging process by means of 200 wet and dry cycles to assess their degradation. The hybrid composites and the composites reinforced only with pulp at 28 days and after accelerated aging were subjected to physico-mechanical and microstructural tests to study the effect of the nanofibrillated cellulose on their properties. There was no difference in the physical properties of the hybrid composites and composites reinforced with only pulp, produced by the two processes at 28 days. For the slurry vacuum dewatering followed by pressing process, although useful for adjustments in the formulation and cure hybrid composite, there was no statistically significant contribution of the nanofibrillated cellulose in the formation of stress transfer bridges, and therefore without a corresponding increase in the mechanical strength of the composites. For the extruded composites, the nanofibrillated cellulose improved the mechanical behavior of the hybrid composite compared to the composite without nanofiber. This improvement may be associated with greater adherence between the nanofibrils and the cement matrix, which was confirmed by microstructural analysis (SEM) of the composites. After accelerated aging, the composites with and without nanofibers produced by the two processes showed no reduction in mechanical performance, which is attributed to the lower alkalinity provided by the accelerated carbonation.

Behaviour of L. monocytogenes in sliced, vacuum-packed mortadella

This study evaluated the growth of naturally occurring L. monocytogenes in sliced, vacuum-packed mortadella samples during storage at 5ºC until the expiration date. Tukey's test indicated that counts of L. monocytogenes on 0, 10, 20, 30 and 40 days of storage were significantly different (p 0.05), indicating growth during shelf life. In three trials, the mean increase was 1.72 log cycles. Vacuum packing and storage under refrigeration were not effective in controlling the growth of L. monocytogenes in sliced mortadella, indicating that good manufacturing practices and implemented HACCP programs are essential to assure safety of this product.

O presente trabalho avaliou a multiplicação de L. monocytogenes naturalmente presente em mortadelas fatiadas, embaladas a vácuo e estocadas a 5ºC durante sua vida de prateleira. O teste Tukey indicou que as populações de L. monocytogenes nos tempos 10, 20, 30 e 40 dias diferiram significativamente (p 0,05) indicando multiplicação durante o armazenamento. Em três repetições, o aumento médio foi de 1,80 ciclos log. A embalagem a vácuo e estocagem sob refrigeração não foram suficientes para o controle da multiplicação de L. monocytogenes em mortadelas fatiadas, indicando que as boas práticas de fabricação e um sistema HACCP implantado são fundamentais para assegurar a segurança desse produto.

Qualidade da polpa da carpa Húngara transportada viva ou no gelo

The objective of this research was to evaluate the effect of rearing method (fed on dry diet, pig manure, or chicken manure) and the method of transport (live fish or on ice) on the quality of minced meat of Hungarian carp Cyprinus carpio. In order to obtain the minced meat, the muscle was triturated, vacuum wrapped in polyethylene packing and conserved under refrigeration 2±1°C. Analyses of carcass yield and muscle proximal composition were carried out. The effect of storage time (1, 4, 7, 15, and 30 days) was analyzed in terms of TVB (total volatile bases), pH, PI (peroxides value) and TBA (thiobarbituric acid). Carcass yield of the carps cultivated on pig manure and transported on ice was statistically higher than those transported alive, reaching 41.5%. However, there was no significant difference of carcass yield of carps fed on dry diet or chicken manure independent of the transport method (P>0.05). Protein and lipid content were not significantly different (P>0.05) when considering the transport methods. TVB, pH, PI and TBA showed interactions (P 0.05) between rearing methods and the transport methods. TVB and pH were in accordance to the values stipulated by the Brazilian legislation. PI and TBA were low (maximum of 14.73mg peroxide kg-1 and 0.480mg malonaldeyd kg-1, respectively), showing that the minced meat can be preserved longer than 30 days. Quality of the minced meat was not affected by the transport method.

No presente trabalho foi estudado o efeito do método de transporte (peixe vivo ou no gelo) na qualidade da polpa da carpa húngara Cyprinus carpio proveniente de cultivos em que eram alimentadas com ração, dejetos de suínos ou dejetos de frangos. A polpa foi moída, embalada a vácuo em embalagem de polietileno e conservada sob refrigeração 2±1°C. Foram realizadas análises de rendimento de carcaça e composição proximal do músculo. As análises de BVT (bases voláteis totais), pH, IP (índice de peróxidos) e TBA (ácido tiobarbitúrico) da polpa foram realizadas no 1°, 4°, 7°, 15° e 30° dias de conservação. O rendimento da polpa das carpas cultivadas com dejetos de suínos e transportadas no gelo foi estatisticamente superior às transportadas vivas, atingindo 41,5%. As alimentadas com ração e com dejetos de frango não revelaram efeitos dos métodos de transporte (P>0,05). As principais frações nutritivas (proteínas e lipídios) não mostraram efeitos (P>0,05) do método de transporte avaliado. As BVT, pH, IP e TBA evidenciaram interações (P 0,05) entre os sistemas de cultivo e os métodos de transporte. BVT e pH estiveram dentro dos valores estipulados pela legislação brasileira. IP e TBA foram baixos (máximo de 14,73mg peróxido kg-1 e 0,480mg malonaldeído kg-1, respectivamente), evidenciando que as polpas teriam tempo de conservação superior a 30 dias. A qualidade da polpa não foi influenciada pelo método de transporte.

Qualidade da polpa da carpa Húngara transportada viva ou no gelo

The objective of this research was to evaluate the effect of rearing method (fed on dry diet, pig manure, or chicken manure) and the method of transport (live fish or on ice) on the quality of minced meat of Hungarian carp Cyprinus carpio. In order to obtain the minced meat, the muscle was triturated, vacuum wrapped in polyethylene packing and conserved under refrigeration 2±1°C. Analyses of carcass yield and muscle proximal composition were carried out. The effect of storage time (1, 4, 7, 15, and 30 days) was analyzed in terms of TVB (total volatile bases), pH, PI (peroxides value) and TBA (thiobarbituric acid). Carcass yield of the carps cultivated on pig manure and transported on ice was statistically higher than those transported alive, reaching 41.5%. However, there was no significant difference of carcass yield of carps fed on dry diet or chicken manure independent of the transport method (P>0.05). Protein and lipid content were not significantly different (P>0.05) when considering the transport methods. TVB, pH, PI and TBA showed interactions (P 0.05) between rearing methods and the transport methods. TVB and pH were in accordance to the values stipulated by the Brazilian legislation. PI and TBA were low (maximum of 14.73mg peroxide kg-1 and 0.480mg malonaldeyd kg-1, respectively), showing that the minced meat can be preserved longer than 30 days. Quality of the minced meat was not affected by the transport method.

No presente trabalho foi estudado o efeito do método de transporte (peixe vivo ou no gelo) na qualidade da polpa da carpa húngara Cyprinus carpio proveniente de cultivos em que eram alimentadas com ração, dejetos de suínos ou dejetos de frangos. A polpa foi moída, embalada a vácuo em embalagem de polietileno e conservada sob refrigeração 2±1°C. Foram realizadas análises de rendimento de carcaça e composição proximal do músculo. As análises de BVT (bases voláteis totais), pH, IP (índice de peróxidos) e TBA (ácido tiobarbitúrico) da polpa foram realizadas no 1°, 4°, 7°, 15° e 30° dias de conservação. O rendimento da polpa das carpas cultivadas com dejetos de suínos e transportadas no gelo foi estatisticamente superior às transportadas vivas, atingindo 41,5%. As alimentadas com ração e com dejetos de frango não revelaram efeitos dos métodos de transporte (P>0,05). As principais frações nutritivas (proteínas e lipídios) não mostraram efeitos (P>0,05) do método de transporte avaliado. As BVT, pH, IP e TBA evidenciaram interações (P 0,05) entre os sistemas de cultivo e os métodos de transporte. BVT e pH estiveram dentro dos valores estipulados pela legislação brasileira. IP e TBA foram baixos (máximo de 14,73mg peróxido kg-1 e 0,480mg malonaldeído kg-1, respectivamente), evidenciando que as polpas teriam tempo de conservação superior a 30 dias. A qualidade da polpa não foi influenciada pelo método de transporte.

Estabilidade do presunto cozido acondicionado em diferentes embalagens / Stability of hams packed in different packaging

Uma das alternativas na indústria cárnea para evitar a deterioração de produtos é a utilização de embalagens à vácuo com diferentes barreiras ao oxigênio e vapor de água. Estas embalagens, além de aumentar o shelf-life do produto conserva suas características principais, como cor e aroma, não permitindo que ocorra a queda brusca do pH e a perda excessiva de água. O objetivo deste trabalho foi estudar a estabilidade de presunto acondicionado em embalagens diferentes, copolímero de etileno e álcool vinílico e poliamida, para realizar uma comparação e avaliação das duas embalagens, ambas foramembaladas a vácuo. Estas amostras foram acompanhadas durante vinte e quatro dias e análises de pH, umidade, Aw, sinerese, cor e microbiológicas foram realizadas. Através de análises microbiológicas percebeu-se que até o vigésimo dia de armazenamento o presunto estava apto ao consumo. Porém, o pH do presunto cozido chegou a 5,9 e 6,1 para poliamida e copolímero de etileno e álcool vinílico, respectivamente no vigésimo quarto dia. Testes de sinerese do produto demonstraram uma grande perda de água juntamente com proteínas e gorduras, deixando o produto com um aspecto indesejável. A cor do presunto também foi alterada principalmente nas superfícies do presunto cozido, deixando-as esverdeadas. A Aw decaiu juntamente com o pH, o que foi considerado normal comparando com a literatura. Apesar de condições microbiológicas adequadas certamente este produto seria impedido de serconsumido devido ao aspecto visual inadequado. (AU)

One of the alternatives in meat industry to avoid the deterioration of products is the use the vacuumpackaging with different barriers to oxygen and water vapor. This packaging besides increasing the shelf-life of the product preserves your main characteristics, like color and aroma. In addition to not allow sharp drop in pH and the excessive loss of water. The objective of this article was studying stability of hams packed in different packaging, copolymer of ethylene and vinyl alcohol and polyamide, to realize a comparation and an avaliation of two packaging, both was packed in vacuum. Those samples was accompanied during twenty four days and analysis of pH, moisture, Aw, syneresis, color and microbiological analysis were realized. Through microbiological analysis perceive in the twentieth day storage ham was fit for consumption. However, the pH of the cooked ham reached 6.1 to 5.9 and polyamide and copolymer of ethylene and vinyl alcohol, respectively in the twenty-fourth day. Tests syneresis product showed a major loss of water with proteins and fats, leaving the product with anundesirable appearance. The color of the ham was changed to a mainly at the surface of cooked ham, leaving the greenish. The Aw decreased along with pH, which was considered normal by comparing with the literature. Although microbiological conditions certainly suited this product, would be prevented from being consumed due to inadequate visual aspect. (AU)

Filmes plásticos e ácido ascórbico na qualidade de araticum minimamente processado

This study was aimed at evaluating the effect of ascorbic acid and type of plastic packaging film on the quality of refrigerated fresh cut araticum. Ascorbic acid did not prevent fresh cut araticum from darkening. Regardless of the type of plastic packaging, the fruit titrable acidity increased with time. Packing with polyvynil chloride or with low density polyethylene promoted a significant mass loss compared to laminate vacuum packaging. Laminate vacuum packaging increased the shelf life of the product up 7 days, maintaining its commercial quality and appearance. The shelf life of the other treatments reached 3 days only.

O objetivo deste trabalho foi avaliar os efeitos do ácido ascórbico e do tipo de filme plástico como embalagem na qualidade do araticum minimamente processado e mantido sob refrigeração. O ácido ascórbico não evitou o escurecimento do araticum minimamente processado. Independentemente do tipo de embalagem, a acidez titulável aumentou com o tempo. A embalagem de policloreto de vinila ou polietileno de baixa densidade promoveu uma significativa perda de massa se comparada com a a laminada a vácuo. A embalagem laminada a vácuo propiciou vida-de-prateleira mais longa ao produto, o qual permaneceu com aparência adequada e qualidade comercial até o sétimo dia do armazenamento. A vida-de-prateleira dos demais tratamentos alcançou somente três dias.

Filmes plásticos e ácido ascórbico na qualidade de araticum minimamente processado

This study was aimed at evaluating the effect of ascorbic acid and type of plastic packaging film on the quality of refrigerated fresh cut araticum. Ascorbic acid did not prevent fresh cut araticum from darkening. Regardless of the type of plastic packaging, the fruit titrable acidity increased with time. Packing with polyvynil chloride or with low density polyethylene promoted a significant mass loss compared to laminate vacuum packaging. Laminate vacuum packaging increased the shelf life of the product up 7 days, maintaining its commercial quality and appearance. The shelf life of the other treatments reached 3 days only.

O objetivo deste trabalho foi avaliar os efeitos do ácido ascórbico e do tipo de filme plástico como embalagem na qualidade do araticum minimamente processado e mantido sob refrigeração. O ácido ascórbico não evitou o escurecimento do araticum minimamente processado. Independentemente do tipo de embalagem, a acidez titulável aumentou com o tempo. A embalagem de policloreto de vinila ou polietileno de baixa densidade promoveu uma significativa perda de massa se comparada com a a laminada a vácuo. A embalagem laminada a vácuo propiciou vida-de-prateleira mais longa ao produto, o qual permaneceu com aparência adequada e qualidade comercial até o sétimo dia do armazenamento. A vida-de-prateleira dos demais tratamentos alcançou somente três dias.

Irradiação e qualidade da carne de frango congelada e embalada à vácuo

A busca por alimentos seguros faz da irradiação umas das técnicas de tratamentos de alimentos mais promissoras nos dias atuais, porém, a falta de informações por parte dos consumidores tem sido algo a se destacar. O objetivo do trabalho de pesquisa foi avaliar o efeito da irradiação nas características físicoquímicas, sensoriais e microbiológicas da carne de peito (Pectoralis major) de frangos de corte congelada e armazenada. Foram utilizados 96 bandejas plásticas de polietileno expandido, com aproximadamente 650 gramas de filés por bandeja, das quais 48 bandejas foram recobertas por filme plástico (PVC) e a outra metade (48) foram recobertas por sacolas plásticas e submetidas a vácuo. As bandejas foram submetidas ao congelamento, em túnel por cerca de 9 horas a -36°C e mantidas sob congelamento (-20°C). A irradiação foi realizada em um irradiador comercial de grande porte, por meio de raios gama, provenientes do radioisótopo Cobalto-60 utilizado como fonte, a uma taxa de dose de 4 kGy/h. O delineamento experimental utilizado foi o inteiramente casualizado, com 4 repetições, 24 tratamentos de acordo com um esquema fatorial 2 x 3 x 4, dois tipos de embalagens (filme e vácuo), três doses de radiação (0; 1,5 e 3,0 kGy) e quatro períodos de armazenamento (0, 2, 4 e 6 meses). Os resultados mostram que com a irradiação houve aumentou significativo na oxidação do músculo (TBARS), alterações na cor com aumento na luminosidade e intensidade de vermelho e redução no amarelo. O vácuo promoveu redução nos valores de TBARS, força de cisalhamento,

The search for safety foods makes the irradiation one of the most promising treatments of food, but a lack of information from consumers is something that has to be seen. The aim of this study was to evaluate the radiation effects on physics, chemicals, sensorial and microbiological characteristics of frozen and stored broiler breast meat (Pectoralis major). It was used 96 plastic trays of expanded polyethylene, with approximately 650 grams of filets (breast meat) per tray, 48 trays were covered with plastic film (PVC) and the other half (48 trays) were covered with plastic bags and submitted to vacuum. The trays with the samples were frozen in freezing tunnels for about 9 hours to -36°C and then maintained under freezing temperatures (-20°C). The radiation was accomplished in a commercial reactor, using high-energy gamma radiation, given off by a radioactive source (radioisotope Cobalt-60 - 4 kGy/h).A completely randomized experimental design was used, in a factorial arrangement 2 x 3 x 4 - 2 packing types (plastic film and vacuum), 3 irradiation levels (0; 1,5 e 3,0 kGy) and 4 storage periods (0, 2, 4 e 6 months).The results showed that meat radiation process took to an oxidation increase (TBARS) and to a color alteration, increasing brightness and red values and decreasing the yellow intensity. Vacuum action reduced the TBARS values, shear force, volume and protein of exudates liquid and weight loss during cooking. Radiation reduced the sensorial characteristics, mainly when the radiation level used was 3,0 kGy. However, the use of vacuum was positive, increasing sensorial parameters. The radiation use was effective in the elimination of fecal/totals coliforms, independently of the storage

Quality of fresh-cut squash stored in active modified atmosphere / Qualidade de abóbora minimamente processada armazenada em atmosfera modificada ativa

The active modified atmosphere effect was evaluated in the quality of squash fresh-cut (MP).. The squash pieces were conditioned in plastic packings and submitted the gases application in the following concentrations: 0.03% CO2 and 21% O2 (controls T1); 5% CO2 and 4% O2 (T2); 6% CO2 and 4% O2 (T3); 7% CO2 and 4% O2 (T4); 8% CO2 and 4% O2 (T5). In T6 it was made vacuum application in the packing. The packings containing the squash were stored in to the temperature of 10 oC and relative humidity of 75% for 12 days. The evaluated analyses were weigth loss, total acidity (AT), pH, soluble solids (SS), ratio, firmness, color, antioxidant activity for DPPH and carotenoids content. The weigth loss was gradual and low until the ninth day of storage. The values of AT increased along the experimental period being superior for T1 and T2. The increase of SS during the storage of the fresh-cut squash went smaller for T3 and T4. The brightness stayed during the storage being superior for T5, already the color components red and yellow decreased along the experimental period. The antioxidant activity and carotenoids content decreased with the storage. Fresh-cut squash maintained her quality up to the 9th of storage, with superiority for the treatments T3 and T4, in what refers to the weigth loss, AT values and carotenoids content.

Avaliou-se o efeito da atmosfera modificada ativa na qualidade de abóbora minimamente processada (MP). Os pedaços de abóbora foram acondicionados em embalagens plásticas e submetidos a aplicação de gases nas seguintes concentrações: 0,03% CO2 e 21% O2 (controle T1); 5% CO2 e 4% O2 (T2); 6% CO2 e 4% O2 (T3); 7% CO2 e 4% O2 (T4); 8% CO2 e 4% O2 (T5). No T6 foi feita aplicação de vácuo na embalagem. As embalagens contendo as abóboras MP foram armazenadas à temperatura de 5 oC e umidade relativa de 75% durante 12 dias. As análises realizadas foram perda de massa, acidez total (AT), pH, sólidos solúveis (SS), ratio, firmeza, cor, atividade antioxidante por DPPH e teor de carotenóides. A perda de massa foi gradual e baixa até o nono dia de armazenamento. Os valores de AT aumentaram ao longo do período experimental sendo superior para os T1 e T2. O aumento de SS durante o armazenamento das abóboras MP foi menor para os T3 e T4. A luminosidade se manteve durante o armazenamento sendo superior para o T5. Os componentes de cor vermelho e amarelo diminuíram ao longo do período experimental. A atividade antioxidante e teores de carotenóides diminuíram após o nono dia de armazenamento. A abóbora MP manteve sua qualidade até o 9º dia de armazenamento, com superioridade para os tratamentos T3 e T4 no que se refere aos valores de perda de massa, AT e teores de carotenóides.

Quality of fresh-cut squash stored in active modified atmosphere / Qualidade de abóbora minimamente processada armazenada em atmosfera modificada ativa

The active modified atmosphere effect was evaluated in the quality of squash fresh-cut (MP).. The squash pieces were conditioned in plastic packings and submitted the gases application in the following concentrations: 0.03% CO2 and 21% O2 (controls T1); 5% CO2 and 4% O2 (T2); 6% CO2 and 4% O2 (T3); 7% CO2 and 4% O2 (T4); 8% CO2 and 4% O2 (T5). In T6 it was made vacuum application in the packing. The packings containing the squash were stored in to the temperature of 10 oC and relative humidity of 75% for 12 days. The evaluated analyses were weigth loss, total acidity (AT), pH, soluble solids (SS), ratio, firmness, color, antioxidant activity for DPPH and carotenoids content. The weigth loss was gradual and low until the ninth day of storage. The values of AT increased along the experimental period being superior for T1 and T2. The increase of SS during the storage of the fresh-cut squash went smaller for T3 and T4. The brightness stayed during the storage being superior for T5, already the color components red and yellow decreased along the experimental period. The antioxidant activity and carotenoids content decreased with the storage. Fresh-cut squash maintained her quality up to the 9th of storage, with superiority for the treatments T3 and T4, in what refers to the weigth loss, AT values and carotenoids content.

Avaliou-se o efeito da atmosfera modificada ativa na qualidade de abóbora minimamente processada (MP). Os pedaços de abóbora foram acondicionados em embalagens plásticas e submetidos a aplicação de gases nas seguintes concentrações: 0,03% CO2 e 21% O2 (controle T1); 5% CO2 e 4% O2 (T2); 6% CO2 e 4% O2 (T3); 7% CO2 e 4% O2 (T4); 8% CO2 e 4% O2 (T5). No T6 foi feita aplicação de vácuo na embalagem. As embalagens contendo as abóboras MP foram armazenadas à temperatura de 5 oC e umidade relativa de 75% durante 12 dias. As análises realizadas foram perda de massa, acidez total (AT), pH, sólidos solúveis (SS), ratio, firmeza, cor, atividade antioxidante por DPPH e teor de carotenóides. A perda de massa foi gradual e baixa até o nono dia de armazenamento. Os valores de AT aumentaram ao longo do período experimental sendo superior para os T1 e T2. O aumento de SS durante o armazenamento das abóboras MP foi menor para os T3 e T4. A luminosidade se manteve durante o armazenamento sendo superior para o T5. Os componentes de cor vermelho e amarelo diminuíram ao longo do período experimental. A atividade antioxidante e teores de carotenóides diminuíram após o nono dia de armazenamento. A abóbora MP manteve sua qualidade até o 9º dia de armazenamento, com superioridade para os tratamentos T3 e T4 no que se refere aos valores de perda de massa, AT e teores de carotenóides.