DESENVOLVIMENTO E AVALIAÇÃO DE QUEIJO TIPO MUÇARELA NOZINHO COM TOMATE SECO E MANJERICÃO DESIDRATADO

DESENVOLVIMENTO E AVALIAÇÃO DO QUEIJO TIPO MUÇARELA NOZINHO COM TOMATE SECO E MANJERICÃO DESIDRATADO RESUMO O objetivo do trabalho foi realizar a caracterização sensorial e microbiológica do queijo tipo muçarela nozinho contendo tomate seco e o tempero manjericão desidratado. Os tratamentos experimentais avaliados foram: Q0. Queijo controle sem adição de condimentos; Q1.Queijo tipo muçarela nozinho com 2% de tomate seco e manjericão; Q2. Queijo tipo muçarela nozinho com 4% de tomate seco e manjericão; Q3.Queijo Queijo tipo muçarela nozinho com 6% de tomate seco e manjericão; Q4.Queijo Queijo tipo muçarela nozinho com 8% de tomate seco e manjericão. Para a análise sensorial, utilizou-se a escala hedônica nos atributos: cor, aroma, flavor ou sabor (olfato e paladar) aparência global e preferência dos queijos pelos consumidores. A preferência na aquisição do produto foi avaliada por meio de questionário. Foi avaliado o tempo de validade comercial (shelf life), com a determinação da contagem de coliformes termotolerantes, contagem de Staphylococcus coagulase positiva e pesquisa de Salmonella sp. Os resultados obtidos demonstraram que o produto desenvolvido apresentou-se em condições adequadas de qualidade sensorial e microbiologicamente seguro à saúde dos consumidores; Os queijos Q2 com 4% de tomate seco e manjericão e o Q3, com 6% de tomate seco e manjericão são os preferidos pelos avaliadores. A relação entre as variáveis idade e sexo e as afirmações 1,2,3,4 e 5 demonstrou que, quanto mais idade menos concordam com as afirmações, o que significa que o queijo tipo muçarela nozinho com tomate seco e manjericão é um queijo bom para aperitivo, não tem sabor forte, não é caro e não tem gosto de remédio; A avaliação do prazo de validade comercial de 63 dias do queijo com diferentes percentuais de condimentos é satisfatória, pois os mesmos estão dentro dos padrões estabelecidos na RDC 12 e o uso do tomate seco e manjericão desidratado demonstrou ser viável como componente da formulação de queijo tipo muçarela a nozinho com sabor diferenciado.

DEVELOPMENT AND CHEESE EVALUATION TYPE MOZZARELLA KINKLE WITH TOMATO AND BASIL DEHYDRATED ABSTRACT The aim of the work was the sensory and microbiological characterization of cheese type mozzarella kinkle containing dried tomatoes and basil seasoning dehydrated. The evaluated treatments were: Q0. Control cheese without added flavorings; Q1.Queijo type mozzarella kinkle with 2% dried tomatoes and basil; Q2. Cheese type mozzarella kinkle with 4% dried tomatoes and basil; Q3.Queijo cheese like mozzarella kinkle with 6% dried tomatoes and basil; Q4.Queijo cheese like mozzarella kinkle with 8% dried tomatoes and basil. For sensory analysis, we used the hedonic scale in attributes: color, aroma, flavor or flavor (smell and taste) overall appearance and choice of cheese consumers. The preference in the acquisition of the product was assessed by questionnaire. It evaluated the commercial validity time (shelf life), to determine thermotolerant coliforms, coagulase positive Staphylococcus counts and detection of Salmonella sp. The results showed that the developed product is presented in adequate conditions of sensory quality and microbiologically safe to consumer health; Q2 with 4% dried tomatoes and basil and Q3 cheeses, with 6% dried tomatoes and basil are preferred by the evaluators. The relationship between the variables age and sex and the claims 1,2,3,4 and 5 showed that the older less agree with the statements, which means that the cheese type mozzarella kinkle with dried tomatoes and basil is a good cheese for appetizer, has no strong flavor, is not expensive and has no medicine like; The evaluation of the term commercial life of 63 days of cheese with different percentages of condiments is satisfactory, as they are within the standards established in the DRC 12 and the use of dried tomatoes and basil dehydrated proved to be viable as a component of cheese formulation type the mozzarella kinkle with distinctive flavor.

Avaliação sensorial e composição proximal de camarões de água doce Macrobrachium rosenbergli defumados / Sensory evaluation and proximate composition of smoked freshwater prawns

Este estudo avaliou o efeito da defumação e da presença de ervas aromáticas na qualidade do músculo do camarão Macrobrachium rosenbergii, por meio da análise das características sensoriais e da composição proximal. Foram utilizados 55 camarões com peso médio 33,9 ± 13,49 g insensibilizados com choque térmico. Após a remoção do cefalotórax e da carapaça, os camarões foram lavados, pesados, identificados, imersos em solução de salmoura (20%) e em seguida defumados a uma temperatura de 50 a 90°C. O delineamento experimental foi inteiramente casualizado, com dois tratamentos (T1 = camarão defumado com ervas aromáticas; T2 = camarão defumado sem ervas aromáticas) com 25 unidades experimentais por tratamento. Após a defumação, congelaram-se amostras (-18ºC) para análise de composição proximal e avaliaramse, sensorialmente, porções por um painel de quarenta provadores, mediante a utilização de um método de estímulo simples. Os camarões defumados apresentaram valores médios de proteína bruta (44,72%), lipídios totais (1,39%) e cinzas (3,04%) superiores comparados aos dos camarões in natura (16,80%; 0,30% e 0,89% respectivamente). Não houve efeito significativo das ervas aromáticas na composição proximal dos camarões defumados e sua utilização não interferiu nas características sensoriais analisadas. Os camarões defumados tiveram boa aceitação pelos provadores.

This study evaluated the effect of smoking and the presence of aromatic herbs on the quality of freshwater prawns muscle (Macrobrachium rosenbergii), through the analysis of sensory characteristics and proximate composition. Fifty-five freshwater thermally stunned prawns, with average weight of 33.9 ± 13.49g, were used. After cephalothoraxes and carapaces removal, the freshwater prawns were washed, weighed, identified, immersed in brine solution (20%) and then smoked at a temperature of 50 to 90°C. The experimental design was completely randomized with two treatments (T1 = smoked freshwater prawns with herbs; T2 = smoked freshwater prawns without herbs), with 25 experimental units per treatment. After smoking, samples were frozen (-18 C) for proximate composition analysis and portions were sensorially evaluated by 40 tasters based on a simple stimulus method. The smoked freshwater prawns showed medium values of crude protein (44.72%), total lipids (1.39%) and ashes (3.04%) comparatively higher than the values of the in natura freshwater prawns (16.80%, 0.30% and 0.89%, respectively). The aromatic herbs did not affect significantly the proximate composition of smoked freshwater prawns and their use did not interfere on the sensory characteristics evaluated. The smoked freshwater prawns had a good acceptance by the taster.

Avaliação sensorial e composição proximal de camarões de água doce Macrobrachium rosenbergli defumados / Sensory evaluation and proximate composition of smoked freshwater prawns

Este estudo avaliou o efeito da defumação e da presença de ervas aromáticas na qualidade do músculo do camarão Macrobrachium rosenbergii, por meio da análise das características sensoriais e da composição proximal. Foram utilizados 55 camarões com peso médio 33,9 ± 13,49 g insensibilizados com choque térmico. Após a remoção do cefalotórax e da carapaça, os camarões foram lavados, pesados, identificados, imersos em solução de salmoura (20%) e em seguida defumados a uma temperatura de 50 a 90°C. O delineamento experimental foi inteiramente casualizado, com dois tratamentos (T1 = camarão defumado com ervas aromáticas; T2 = camarão defumado sem ervas aromáticas) com 25 unidades experimentais por tratamento. Após a defumação, congelaram-se amostras (-18ºC) para análise de composição proximal e avaliaramse, sensorialmente, porções por um painel de quarenta provadores, mediante a utilização de um método de estímulo simples. Os camarões defumados apresentaram valores médios de proteína bruta (44,72%), lipídios totais (1,39%) e cinzas (3,04%) superiores comparados aos dos camarões in natura (16,80%; 0,30% e 0,89% respectivamente). Não houve efeito significativo das ervas aromáticas na composição proximal dos camarões defumados e sua utilização não interferiu nas características sensoriais analisadas. Os camarões defumados tiveram boa aceitação pelos provadores.(AU)

This study evaluated the effect of smoking and the presence of aromatic herbs on the quality of freshwater prawns muscle (Macrobrachium rosenbergii), through the analysis of sensory characteristics and proximate composition. Fifty-five freshwater thermally stunned prawns, with average weight of 33.9 ± 13.49g, were used. After cephalothoraxes and carapaces removal, the freshwater prawns were washed, weighed, identified, immersed in brine solution (20%) and then smoked at a temperature of 50 to 90°C. The experimental design was completely randomized with two treatments (T1 = smoked freshwater prawns with herbs; T2 = smoked freshwater prawns without herbs), with 25 experimental units per treatment. After smoking, samples were frozen (-18 C) for proximate composition analysis and portions were sensorially evaluated by 40 tasters based on a simple stimulus method. The smoked freshwater prawns showed medium values of crude protein (44.72%), total lipids (1.39%) and ashes (3.04%) comparatively higher than the values of the in natura freshwater prawns (16.80%, 0.30% and 0.89%, respectively). The aromatic herbs did not affect significantly the proximate composition of smoked freshwater prawns and their use did not interfere on the sensory characteristics evaluated. The smoked freshwater prawns had a good acceptance by the taster.(AU)

OLEO ESSENCIAL DE Aloysia triphylla (LHER.) BRITTON NO SISTEMA PRODUTIVO DE TILAPIA DO NILO: MANEJO E TRANSPORTE

A concentracao ideal de qualquer anestesico utilizado no manejo de peixes pode ser determinada com base nos tempos de inducao e recuperacao anestesica, dentre outros fatores. O trabalho teve como objetivo avaliar a eficacia do oleo essencial de Aloysia triphylla (OEAT) como anestesico no manejo de tilapia do Nilo. Os juvenis de tilapia do Nilo (n=72) foram imersos nas concentracoes de 0 (grupo controle), 10, 20, 30, 40, -1 80, 150, 300 e 450 L.L de OEAT para avaliacao dos tempos de sedacao, anestesia e recuperacao anestesica. Apos definicao da dose anestesica de manejo, os juvenis foram -1 divididos em dois grupos: anestesiados (300 L.L de OEAT) e nao anestesiados. Foram avaliados parametros plasmaticos de cortisol, glicose, paraoxonase e lactato, nos tempos 0, 1 e 4 h apos o manejo. Para analise sensorial, os files dos dois grupos foram oferecidos a 32 provadores para avaliacao das caracteristicas organolepticas (sabor e odor). Todas as concentracoes induziram os juvenis de tilapia do Nilo a sedacao. As -1 concentracoes de 80 a 450 L.L de OEAT foram eficientes na inducao a anestesia. Ocorreu reducao significativa dos niveis plasmaticos de cortisol 1 h apos o manejo nos -1 individuos anestesiados com 300 L.L de OEAT em relacao ao grupo controle. E 4 h apos o manejo nenhum dos parametros plasmaticos do grupo anestesiado diferiu significativamente do grupo controle. Nao ocorreu alteracao nas caracteristicas -1 organolepticas nos files de tilapia submetidos a anestesia. A concentracao de 300 L.L do OEAT e recomendavel no manejo de tilapia do Nilo por apresentar um bom tempo de inducao e recuperacao anestesica, ocasionar reducao dos niveis plasmaticos de cortisol 1 h apos o manejo e nao influenciar o sabor e odor dos files.

The optimum concentration of any anesthetic used in the handling of fish can be determined based on induction and recovery times, among other factors. The study aimed to evaluate the effectiveness of essential oil of Aloysia triphylla (EOAT) as an anesthetic in the handling of Nile tilapia. Nile tilapia juveniles (n=72) were immersed in concentrations of 0 (control group), 10, 20, 30, 40, 80, 150, 300 and 450 L.L-1 EOAT to assess sedation, anesthesia and anesthetic recovery times. After setting the dose of anesthetic handling, juveniles were divided into two groups: anesthetized (300 L.L-1 EOAT) and not anesthetized. Parameters evaluated were plasma cortisol, glucose, lactate and paraoxonase, at 0, 1 and 4 h after the handling. For sensory analysis the fillets from both groups were offered to 32 tasters and evaluated for organoleptic characteristics (taste and odor). All concentrations induced the Nile tilapia juveniles with sedation. The concentrations 80-450 L.L-1 EOAT were effective in inducing anesthesia. There was a significant reduction in plasma cortisol levels 1 h after handling in anesthetized individuals with 300 L.L-1 EOAT in the control group. And 4 h after handling plasma parameters of anesthetized group has not changed significantly from the control group. There was no change in organoleptic characteristics in tilapia fillets undergoing anesthesia. The concentration of 300 L.L-1 EOAT is recommended in the handling of Nile tilapia to present a good time of anesthetic induction and recovery, causing reduction in plasma cortisol levels 1 h after handling and not affect the taste and odor of fillets.

Effect of different probiotics on broiler carcass and meat quality

The present work evaluated the effect of different probiotics on carcass and meat quality of broilers. One thousand and fifty male Cobb chicks were distributed at one day of age in a randomized design with 3 x 2 + 1 factorial arrangement (3 probiotics, 2 levels of probiotics in drinking water and 1 negative control group), using 5 replications with 30 birds. Carcass yield was higher (p 0.05) in control birds. Nevertheless, the groups fed with probiotics showed higher (p 0.01) leg yield at 45 days of age. There was a significant decrease in color (lightness) and increase in pH of breast muscle 5 hours after slaughter in the probiotics treated birds. In the sensory analysis, meat flavor and general aspect 72 hours after slaughter were better when probiotics were added in both water and diet. There were no differences in water holding capacity, cooking loss and shearing force among different probiotics or between them and the control. Thus, meat quality was better when probiotics were fed in the water and diet instead of only in the diet. Nevertheless, carcass and meat quality showed no alteration when the control group was compared to birds fed with probiotics, except for leg yield improvement in the latter.

Effect of different probiotics on broiler carcass and meat quality

The present work evaluated the effect of different probiotics on carcass and meat quality of broilers. One thousand and fifty male Cobb chicks were distributed at one day of age in a randomized design with 3 x 2 + 1 factorial arrangement (3 probiotics, 2 levels of probiotics in drinking water and 1 negative control group), using 5 replications with 30 birds. Carcass yield was higher (p 0.05) in control birds. Nevertheless, the groups fed with probiotics showed higher (p 0.01) leg yield at 45 days of age. There was a significant decrease in color (lightness) and increase in pH of breast muscle 5 hours after slaughter in the probiotics treated birds. In the sensory analysis, meat flavor and general aspect 72 hours after slaughter were better when probiotics were added in both water and diet. There were no differences in water holding capacity, cooking loss and shearing force among different probiotics or between them and the control. Thus, meat quality was better when probiotics were fed in the water and diet instead of only in the diet. Nevertheless, carcass and meat quality showed no alteration when the control group was compared to birds fed with probiotics, except for leg yield improvement in the latter.