Resumo

To improve the nutritional and functional quality of agro-industrial waste, his study established a ternary mixture of flours made from pineapple, acerola, and passion fruit waste using the simplex-centroid design, as well as to evaluate their effects on the physicochemical and sensory characteristics of edible ice cream. Using mixture planning, nine ternary flour components were applied to edible ice cream formulations to evaluate acceptance scores for taste, texture, and overall impression attributes, as well as physicochemical parameters (pH, acidity, soluble solids, and color parameters) and microbiological parameters (thermotolerant coliforms at 45 ºC, Enterobacteriaceae and Salmonella). The simplex-centroid design demonstrated that the cubic model best predicts the results for the analyzed sensory attributes. The response surface graphs indicated the area of greatest acceptance in the formulations with the maximum percentage established for the flour with acerola waste. The highest level of acceptability was given to the ternary mixture of 60%, 30%, and 10% pineapple, passion fruit, and acerola flours, respectively. The results indicated that sorbet enriched with flour composed of the ternary mixture is a product with the potential for exploitation, as well as contributing to the reduction of environmental impacts generated by the large and improper disposal of agro-industrial fruit processing residues in the ecosystem.

Visando a qualidade nutricional e funcional dos resíduos agroindustriais, o estudo teve como objetivo estabelecer a mistura ternária de farinhas elaboradas com resíduos de abacaxi, acerola e maracujá utilizando o delineamento simplex-centroide, assim como avaliar seus efeitos nas características físico-químicas e sensoriais em gelados comestíveis. Com o planejamento de misturas, nove componentes ternários das farinhas foram aplicados em formulações de gelados comestíveis para avaliação dos escores de aceitação para os atributos sabor, textura e impressão global, bem como os parâmetros físico-químicos (pH, acidez, sólidos solúveis e parâmetros de cor) e microbiológicos (coliformes termotolerantes a 45 ºC, Enterobacteriaceae e Salmonella). O delineamento simplex-centroide demonstrou que o modelo cúbico melhor prediz os resultados para os atributos sensoriais analisados. Os gráficos de superfície de resposta indicaram a área de maior aceitação nas formulações com o máximo percentual estabelecido para a farinha com os resíduos de acerola. O maior índice de aceitabilidade foi atribuído a mistura ternária constituída com 60%, 30% e 10% para as farinhas de abacaxi, maracujá e acerola, respectivamente. Os resultados indicaram que o sorbet enriquecido com a farinha composta pela mistura ternária é um produto com potencial para exploração, além de contribuir para a redução dos impactos ambientais gerados pelo grande e inadequado descarte de resíduos do processamento agroindustrial de frutas no ecossistema.

Resumo

The objective of the current study was to investigate the effects of different levels of andiroba oil (AO) in a bioproduct based on andiroba oil (BBAO) on the physical quality, bacteriological concentration, chemical composition, yolk lipid oxidation, and sensory characteristics when coating eggs and storing them for seven days at room temperature. The eggs were arranged in a completely randomized design, in which treatments consisted of a control group (eggs stored for seven days without the application of BBAO) and eggs covered with biofilms produced with BBAO with different levels of AO (1%, 5%, 10%, and 15%). Each treatment contained 50 eggs, and each egg was considered a replicate. Data collected were subjected to Tukey test and linear or polynomial regression at 0.05 statistical significance. The results indicate that the application of BBAO on eggs stored for 7 days at room temperature resulted in better (p<0.05) conservation of their physical quality and chemical composition, and a reduction (p<0.05) or elimination of bacteriological concentrations. This conservation effect became increasingly pronounced as the concentration of AO in the BBAO increased. However, it is crucial to consider the implications of BBAO on sensory characteristics, as higher concentrations of AO in BBAO lead to a decreased (p<0.05) sensory acceptance of the eggs. Therefore, it was concluded that the use of AO in the bioproduct, especially at high levels, can provide better conservation of the eggs for seven days at room temperature, particularly concerning the physical, chemical, and microbiological characteristics; however, it can also cause significant changes in sensory attributes.(AU)

Resumo

This study was conducted to identify the key volatile compounds that characterize whether silage has deteriorated and to investigate the intrinsic link between the key compounds and silage odor. First, silages with different aerobic exposure durations were sampled, and sensory evaluation integrating aerobic stability monitoring was used to distinguish whether the silage had deteriorated. Subsequently, headspace solid-phase microextraction gas chromatography-mass spectrometry (HS-SPME-GC-MS) was utilized to determine the relative content of the compounds. Using the relative content of the compounds in each silage as input, relative odor activity value (ROAV) calculations and orthogonal partial least squares discriminant analysis (OPLS-DA) were performed to determine the odor contribution of the compounds and the compounds with significant differences in relative content (based on variable importance for the projection, VIP) between the deteriorated and non-deteriorated silages. Next, the key compounds were identified by combining the conditions of average ROAV (aROAV) ≥ 1 and VIP > 1. Finally, the OPLS algorithm was used to analyze the intrinsic link of key compounds with the silage odor. The results showed that three out of 63 compounds­4-ethyl phenol, eugenol, and ethyl linoleate­were key compounds to characterize whether the silages deteriorated or not. In addition, ortho-guaiacol, 4-ethyl guaiacol, and 2-methoxy-4-vinyl phenol were the specific key compounds for deteriorated silage. Eugenol and ethyl linoleate were correlated with fruity, sour, and spicy odors. In addition, guaiacol, 4-ethylphenol, 4-ethyl guaiacol and 2-methoxy-4-vinyl phenol contributed to roasted, musty, and putrid odors.(AU)

Resumo

Buckwheat is a pseudocereal with a high starch content and compounds of nutritional interest, making it suitable for use in gluten-free baking. A simplex-centroid design was employed to investigate the effects of the mixture components of buckwheat flour, buckwheat starch, and rice flour in nine different proportions. The minimum and maximum limits for the components were 10% and 30% for buckwheat flour, 20% and 40% for buckwheat starch, and 50% and 70% for rice flour, aiming to create diverse gluten-free breads for evaluation. The utilized flours underwent characterization, and their micro- and macronutrient amounts, along with their amino acid compositions, were determined. Specific volume analysis, water loss determination, texture assessment, and sensory evaluations were conducted on the breads. It was observed that the proportion of starch and buckwheat flour directly influenced the specific volume and water loss during product storage. Through sensory analysis, the formulation with the highest acceptance and purchase intention among tasters was identified. Free-choice profiling analysis established the sensory profiles of the developed gluten-free bread formulations. According to tasters, the formulations exhibited characteristics of whole meal bread, noticeable softness, and a homogeneous alveolar distribution. The gluten-free bread was well-received by 124 tasters, with a purchase intention rate of 93.55%.

O trigo sarraceno é um pseudocereal com altas quantidades de amido e compostos nutricionais interessantes, tornando-o adequado para aplicação em panificação sem glúten. Um delineamento simplex-centróide foi usado para estudar os efeitos dos componentes da mistura de farinha de trigo sarraceno, amido de trigo sarraceno e farinha de arroz em nove proporções diferentes. Os limites mínimos e máximos dos componentes foram de 10% e 30% para a farinha de trigo sarraceno, 20% e 40% para o amido de trigo sarraceno e 50% e 70% para a farinha de arroz, a fim de criar diferentes pães sem glúten e avaliá-los. As farinhas utilizadas foram caracterizadas, e tiveram as quantidades dos seus micro e macro nutrientes determinadas, além da composição de aminoácidos. Nos pães realizaram-se análise de volume específico, determinação da perda de água, textura e avaliação sensorial. Observou-se que a proporção de amido e farinha de trigo sarraceno, influencia diretamente no volume específico e na perda de água durante a estocagem do produto. Por meio da análise sensorial, foi possível determinar a formulação com maior aceitação e intenção de compra entre os provadores. A análise descritiva de perfil livre estabeleceu os perfis sensoriais das formulações de pão sem glúten desenvolvidas. Segundo os provadores, as formulações apresentaram aspectos de pão integral, maciez aparente e distribuição alveolar homogênea. O pão sem glúten foi bem aceito por 124 provadores, com intenção de compra de 93,55%.

Resumo

The objective of this study was to examine the physicochemical composition and sensory properties of Boursin cheese made from the milk of goats fed diets with increasing levels of cassava chips replacing corn. Eight lactating Alpine goats were distributed into two 4 × 4 Latin squares, where they were subjected to diets in which 0, 33, 66, and 100% of corn was replaced with cassava chips. The cheeses were prepared with individual milk of each goat for physicochemical, yield, and texture analyses. Sensory analysis consisted of flavor and texture appraisal by 50 untrained tasters, using the difference-from-control test and the acceptance test. The cheeses from the four treatments did not differ in their fat, protein, and total solid contents; acidity; moisture; ash; pH; yield; or the texture parameters of gumminess, cohesiveness, hardness, and chewiness. They also showed no difference in the sensory acceptance of flavor and texture, indicating that the panelists did not perceive the replacement of corn with cassava chips.(AU)

Resumo

This research evaluated different rice genotypes regarding physicochemical and instrumental parameters of grain quality and associated the data with sensory analysis to support the creation of rules for classification of the culinary quality of rice (texture), based on isolated or combined parameters. The combination of amylose content and gelatinization temperature was able to predict the rice quality. According to the sensorial panel, the instrumental stickiness was able to segregate rice with very low amylose content or waxy to the other ones. Regarding pasting properties, rice that presented high final viscosity (310-480 RVU), setback (165-245 RVU), and pasting temperature (78 - 88 °C), and low values for breakdown (15-120 RVU), associated with a high stickiness (>-5N) was desirable by the Brazilian consumers. The classification rules created through the relationship between the physicochemical parameters and the texture profile evaluated by the sensory panel will help to verify the culinary profile of the rice samples (through free software), which makes it easier to predict the probability of rice meeting the desired quality standards.

Este trabalho avaliou diferentes genótipos de arroz quanto a parâmetros físico-químicos e instrumentais de qualidade do grão e associou os dados à análise sensorial para subsidiar a criação de regras de classificação da qualidade culinária do arroz (textura), com base em parâmetros isolados ou combinados. A combinação do teor de amilose e temperatura de gelatinização foi capaz de predizer a qualidade do arroz. De acordo com o painel sensorial, a pegajosidade instrumental foi capaz de segregar arroz com baixo teor de amilose ou ceroso dos demais. Em relação às propriedades de pasta, o arroz que apresentou alta viscosidade final (310-480RVU), retrogradação (165-245RVU) e temperatura de pasta (78-88 °C) e baixos valores de quebra pasta (15-120RVU), associados a uma alta pegajosidade (> -5N) será desejável pelos consumidores brasileiros. As regras de classificação criadas por meio da relação entre os parâmetros físico-químicos e o perfil de textura avaliado pelo painel sensorial ajudarão a verificar o perfil culinário das amostras de arroz (por meio de um software livre), o que torna mais fácil prever a probabilidade de o arroz atender aos padrões de qualidade desejados.

Resumo

Os probióticos, microrganismos vivos que, quando administrados aos hospedeiros em quantidades adequadas, fornecem benefícios à saúde, têm sido amplamente utilizados na indústria de alimentos como ingrediente importante no desenvolvimento de produtos com alegação funcional. Produtos lácteos são as matrizes mais utilizadas como veículo de probióticos, mas observa-se um crescente interesse pelas matrizes vegetais, entre elas bebidas à base de frutas e cereais. O presente trabalho teve como objetivo a realização de uma revisão bibliográfica sobre a utilização de probióticos em bebidas não fermentadas, usando o Google Acadêmico, Scientific Electronic Library Online (Scielo), PubMed® e Science Direct como motores de busca. A utilização de microrganismos probióticos em bebidas representa um grande desafio devido a fatores como multiplicação, sobrevivência, viabilidade, estabilidade e funcionalidade no processamento, armazenamento e consumo, além das possibilidades de mudanças nas características sensoriais. Portanto, o desenvolvimento de bebidas não fermentadas enriquecidas com bactérias probióticas deve considerar a estipe, a matriz e tecnologia empregada na produção, para que de fato elas tenham alegação funcional e possam ser uma possibilidade de alimento prático e saudável.(AU)

Probiotics, living microorganisms that, when administered in appropriate quantities to hosts, provide health benefits, have been widely used in the food industry as an important ingredient in the development of products with functional claims. Dairy products are the most commonly used matrices as probiotic carriers, but there is a growing interest in plant-based matrices, including fruit and cereal-based beverages. This study aimed to conduct a literature review on the use of probiotics in non-fermented beverages using search engines such as Google Scholar, Scientific Electronic Library Online (Scielo), PubMed®, and Science Direct. The use of probiotic microorganisms in beverages represents a significant challenge because factors such as growth, survival, viability, stability, and functionality in processing, storage, and consumption, as well as potential changes in sensory characteristics, are crucial for product quality. Therefore, the development of non-fermented beverages enriched with probiotic bacteria should consider the strain, matrix, and technology employed in production, so that they can truly have functional claims and be a practical and healthy food option.(AU)

Resumo

This study developed chicken nuggets with emulsions with different percentages of canola oil (CO) to replace the chicken skin and evaluating the quality of the final product and the effect of frying. The experiment was set up in a 5x5 factorial scheme with the replacement of skin with different percentages of CO (0, 25, 50, 75, and 100%) and storage periods (0, 45, 90, 135,and 180 days), and parameters such as pH and oxidation were evaluated. It was considered a 5x2 factorial scheme (replacement of skin with CO and different sample conditions (raw and fried in CO)) for the analyses of the centesimal composition, fatty acid profile, atherogenic (AI), and thrombogenic (IT) indices. The sensory analysis evaluated the chicken nuggets at time zero. The pH values ranged from 6.62 to 6.86, as an effect of frying, there was an increase in lipid content with increasing levels of substitution (T0-raw: 5.36% and fried: 12.11%; T100-raw: 7.93% and fried: 15.43%) and a decrease in moisture content in relation to the raw sample. There was a decrease in AI (T0%-raw vs. T100%-fried, 0.39 vs. 0.10) and IT (T0%-raw vs. T100%-fried, 0.61 vs. 0.18) with CO addition and frying, and lipid oxidation increased with storage. The ω6/ω3 ratio decreased and the PUFA/SFA increased with the replacement of chicken skin with CO, but there was no difference in the sensory analysis. Even though chicken nuggets are prone to lipid oxidation, it is possible to improve their nutritional value either by adding CO to the meat mixture or by frying them.

Objetivou-se neste estudo desenvolver nuggets de frango com emulsões contendo diferentes percentagens de óleo de canola em substituição a pele de frango e avaliar a qualidade do produto final bem como os efeitos da fritura. O experimento foi desenvolvido em esquema fatorial 5x5 (substituição da pele por óleo de canola (0, 25, 50, 75, 100%) e tempo de armazenamento (0, 45, 90, 135, 180 dias)) avaliando parâmetros como pH e oxidação. Considerou-se fatorial 5x2 (substituição da pele por óleo de canola e condições da amostra (cru e frito em óleo de canola)) para as análises da composição centesimal, perfil de ácidos graxos e índices aterogênico (IA) e trombogênico (IT). Para a análise sensorial avaliou-se os nuggets de frango produzidos apenas no tempo zero. Houve efeito da fritura com aumento no teor de lipídios (T0%-cru:5,36% e frito:12,11%; T100%-cru:7,93% e frito: 15,43%), redução no teor de umidade em relação a amostra crua e aumento no teor de lipídios com aumento dos níveis de substituição. Com a adição de óleo de canola e fritura houve redução de IA (T0%, cru, IA:0,39; T100%, frito, IA:0,10) e IT (T0%, cru, IT:0,61; T100%, frito, IT:0,18) e com o tempo de armazenamento aumentou-se a oxidação lipídica. A proporção ω6/ ω3 diminuiu e a AGP/AGS aumentou com a substituição da pele de frango por óleo de canola e não houve diferença na análise sensorial. Apesar da propensão à oxidação lipídica, é possível melhorar nutricionalmente os nuggets de frango, tanto pela adição de óleo de canola à massa quanto pelo processo de fritura.

Resumo

This study investigated the effect of adding Origanum syriacum L. essential oil and Rosmarinus officinalis L. extract incorporated with 5 % of Aloe barbadensis miller gel on the quality and storage stability of cooked chicken meat. The experiment included five treatments: 1) Control (No additives); 2) 600 ppm of Rosemary Extract (RE); 3) 500 ppm of Oregano essential oil (OE); 4) Combination of 600 RE and 500 ppm OE (CM); and 5) 200 ppm Sodium nitrite (E-250). Lipid and protein oxidation, sensory panel assessment, and other related parameters were evaluated at different storage times. No significant differences (p>0.05) were found among treatments regarding both ultimate pH and cooking loss %. All additives showed significant (p<0.05) effect at decreasing both TBARS and total carbonyl values. However, the combination of RE and OE showed the highest significant (p<0.05) preservative effect compared to the other treatments. Moreover, the CM treatment showed the highest antioxidant effect, decreasing total aldehydes (TA) formation. The sensory panel also showed that the CM treatment was the most effective additive at improving meat shelf life regarding the selected sensorial attributes. The OE effect was higher than the RE during storage time, and comparable to the E-250 regarding TBARS, DNPH, TA values, and current sensory attributes. The combination OE and RE incorporated with Aloe carrier gel was a successful replacement that could be used in the meat industry. In addition, the gel was a promising natural carrier for both OE and RE during storage.(AU)

Resumo

Burger is a practical source of animal protein for consumers, sold both raw (ready-to-cook) and cooked (ready-to-eat),and can be an alternative to stimulate the consumption of rabbit meat, which is a source of healthy animal protein. This study evaluatedthe effects of different levels of oat bran additionon physicochemical properties and sensory acceptance of rabbit meat burgers. Burgers were formulated with 0, 5, 10,and 15% oat bran plus garlic and salt, then manually processed and analyzed forcomposition, technological parameters (pH, cooking loss, shrinkage percentage, water holding, texture,and color),and sensorial acceptance. The higher the levels of inclusion of oat bran, the lower the burger moisture (p < 0.0001). Burgers with 15% oat bran presented higher content of lipids and carbohydrates, thus higher caloric value (p < 0.0001). The loss of water during cooking was greater in the burger without the inclusion of oat bran (p < 0.05). No significant difference was foundfor color and aroma attributes. Overall acceptability was higher for burgers with 5% oat bran. Rabbit meat burgers containing oat bran may represent a viable alternative to improving their sensory and technological profiles and overallconsumeracceptance.(AU)

Resumo

Papaya is a climacteric fruit, rapidly ripening after harvesting due to ethylene production and increased respiratory rate. This swift ripening results in softening of fruit tissues, shortening the fruit shelf life. Pre-cooling serves as an alternative to minimize fruit ripening and post-harvest losses by reducing metabolism. This study aimed to evaluate the effect of pre-cooling on the quality and conservation of Formosa 'Tainung I' papaya. Papayas at maturation stage II were obtained from a commercial orchard with conventional production. The experimental design was a completely randomized 4×6 split-plot scheme, with pre-cooling treatments (Control, without pre-cooling treatment; pre-cooling at 15 °C in a cold chamber; pre-cooling at 7 °C in a cold chamber; and forced-air cooling at 7 °C) in the plot, and days of storage (0, 7, 14, 21, 28, and 35 days) in the subplot. Pre-cooling effectively delayed the ripening and senescence of Formosa papaya, reducing the loss of green color and firmness. Regardless of the treatment used, chilling injury and incidence of fungi from the genus Fusarium and Alternaria limited the shelf life of Formosa 'Tainung I' papaya up to 21 days of storage. Additionally, the appearance of hardened regions in the pulp compromised the sensory quality of the fruits, necessitating further investigation into the causes of this disorder.

O mamão é uma fruta climatérica, amadurecendo rapidamente após a colheita devido à produção de etileno e aumento da taxa respiratória. Esse amadurecimento rápido resulta no amolecimento dos tecidos da fruta, reduzindo a vida útil. O pré-resfriamento serve como uma alternativa para minimizar o amadurecimento da fruta e as perdas pós-colheita, reduzindo o metabolismo. Este estudo teve como objetivo avaliar o efeito do pré-resfriamento na qualidade e conservação do mamão 'Tainung I' Formosa. Mamões no estágio de maturação II foram obtidos de um pomar comercial com produção convencional. O design experimental foi um esquema de parcelas divididas completamente aleatório 4×6, com tratamentos de pré-resfriamento (Controle, sem tratamento de pré-resfriamento; pré-resfriamento a 15 °C em uma câmara fria; pré-resfriamento a 7 °C em uma câmara fria; e resfriamento por ar forçado a 7 °C) na parcela, e dias de armazenamento (0, 7, 14, 21, 28 e 35 dias) na subparcela. O pré-resfriamento retardou efetivamente o amadurecimento e a senescência do mamão Formosa, reduzindo a perda de cor verde e firmeza. Independentemente do tratamento utilizado, lesões por frio e incidência de fungos do gênero Fusarium e Alternaria limitaram a vida útil do mamão 'Tainung I' Formosa até 21 dias de armazenamento. Além disso, o surgimento de regiões endurecidas na polpa comprometeu a qualidade sensorial das frutas, exigindo investigação adicional sobre as causas desse distúrbio.

Resumo

O objetivo do trabalho foi desenvolver mortadela de carne mecanicamente separada (CMS) de codornas poedeiras (Coturnix japonica) de descartes enriquecida com diferentes níveis de pó de casca de ovo e avaliar os aspectos físicos, químicos, microbiológicos, sensoriais, juntamente com a aceitação e intenção de compra. Produziu-se quatro produtos, com diferentes níveis de inclusão de pó de casca de ovos sendo eles: tratamento 1 = mortadela controle, com 0%; tratamento 2 = mortadela com adição de 2%; tratamento 3 = mortadela com adição de 4% e tratamento 4 = mortadela com adição de 6% de pó de casca de ovo. Os produtos foram submetidos as análises microbiológicas, composição química, pH e sensorial. Os resultados foram satisfatórios, visto que todos os tratamentos estavam aptos ao consumo humano. A inclusão de pó de casca de ovo aumentou o teor de umidade, porém quando adicionado 2%, o produto apresentou melhor aceitação e menor valor calórico. Conclui-se que adicionando o pó de casca de ovo em mortadelas elaboradas com CMS de codornas de poedeiras de descarte ocorreu redução do valor calórico, apresentando melhor qualidade nutricional e aceitação para os atributos avaliados quando incluído 2% de pó de casca de ovo, levando o produto a possibilidade de comercialização, assim como, se tornando uma excelente alternativa de alimento.(AU)

The objective of this study was to develop mortadella from mechanically separated meat (MSM) of discarded laying quails (Coturnix japonica) enriched with different levels of eggshell powder and to evaluate the physical, chemical, microbiological, and sensory aspects, along with acceptance and purchase intent. Four products were produced with varying levels of eggshell powder inclusion: treatment 1 = control mortadella, with 0%; treatment 2 = mortadella with 2% addition; treatment 3 = mortadella with 4% addition; and treatment 4 = mortadella with 6% addition of eggshell powder. The products were subjected to microbiological, chemical composition, pH, and sensory analyses. The results were satisfactory, and all treatments were suitable for human consumption. The inclusion of eggshell powder increased the moisture content; however, when 2% was added, the product showed better acceptance and lower caloric value. It was concluded that adding eggshell powder to mortadella made with MSM from discarded laying quails reduced the caloric value, resulting in better nutritional quality and acceptance for the evaluated attributes when 2% eggshell powder was included, making the product commercially viable and an excellent alternative food.(AU)

El objetivo del estudio fue desarrollar mortadela a partir de carne mecánicamente separada (CMS) de codornices ponedoras (Coturnix japonica) descartadas, enriquecida con diferentes niveles de polvo de cáscara de huevo, y evaluar los aspectos físicos, químicos, microbiológicos y sensoriales, junto con la aceptación y la intención de compra. Se produjeron cuatro productos con diferentes niveles de inclusión de polvo de cáscara de huevo: tratamiento 1 = mortadela control, con 0%; tratamiento 2 = mortadela con adición del 2%; tratamiento 3 = mortadela con adición del 4%; y tratamiento 4 = mortadela con adición del 6% de polvo de cáscara de huevo. Los productos fueron sometidos a análisis microbiológicos, composición química, pH y pruebas sensoriales. Los resultados fueron satisfactorios, y todos los tratamientos fueron aptos para el consumo humano. La inclusión de polvo de cáscara de huevo aumentó el contenido de humedad; sin embargo, al agregar el 2%, el producto mostró una mejor aceptación y menor valor calórico. Se concluyó que al añadir polvo de cáscara de huevo en mortadelas elaboradas con CMS de codornices ponedoras de descarte se redujo el valor calórico, presentando mejor calidad nutricional y aceptación para los atributos evaluados cuando se incluyó un 2% de polvo de cáscara de huevo, lo que hace al producto viable para comercialización y una excelente alternativa alimentaria.(AU)

Resumo

Background: Spinal ventral root injuries generate significant motoneuron degeneration, which hinders full functional recovery. The poor prognosis of functional recovery can be attributed to the use or combination of different therapeutic approaches. Several molecules have been screened as potential treatments in combination with surgical reimplantation of the avulsed roots, the gold standard approach for such injuries. Among the studied molecules, human natural killer-1 (HNK-1) stands out as it is related to the stimulation of motor axon outgrowth. Therefore, we aimed to comparatively investigate the effects of local administration of an HNK-1 mimetic peptide (mp-HNK-1) and systemic treatment with ursolic acid (UA), another HNK-1 mimetic, after ventral root avulsion and reimplantation with heterologous fibrin biopolymer (HFB). Methods: Female mice of the isogenic strain C57BL/6JUnib were divided into five experimental groups: Avulsion, Reimplantation, mp-HNK-1 (in situ), and UA (systemic treatment). Mice were evaluated 2 and 12 weeks after surgery. Functional assessment was performed every four days using the Catwalk platform. Neuronal survival was analyzed by cytochemistry, and glial reactions and synaptic coverage were evaluated by immunofluorescence. Results: Treatment with UA elicited long-term neuroprotection, accompanied by a decrease in microglial reactions, and reactive astrogliosis. The neuroprotective effects of UA were preceded by increased glutamatergic and GABAergic inputs in the ventral spinal cord two weeks after injury. However, a single application of mp-HNK-1 had no significant effects. Functional analysis showed that UA treatment led to an improvement in motor and sensory recovery. Conclusion: Overall, the results indicate that UA is neuroprotective, acting on glial cells and synaptic maintenance, and the combination of these findings led to a better functional recovery.(AU)

Resumo

There have been determined the features of m. longissimus lumborum steaks from young cattle-for-fattening of Holstein-Friesian breed, Polish black-and-white variety. There were measured pH values, basic chemical composition and colour parameters. The meat was subjected to moist-ageing for 12 days and, next, stored in modified atmosphere for the following 10 days. The amount of heat loss in relation to the temperature of thermal processing was determined. Texture parameters were studied instrumentally and organoleptically. The studied muscles from young cattle-for-fattening characterised with proper and similar pH values. The average fat content was 4.37%. The surface colour of the studied dorsal muscle was relatively bright, the average value L*=37.97, and on the cross-section L*=32.97. The average value of the muscle surface's 'redness' was a*=18.98, whereas cross-section's a*=20.27. The amounts of heat leakages were rising along with the increase of temperature from 11.24 to 37.14%. Ageing and storing in MAP led to a significant decrease in the amounts of heat leakages. Ageing and storing in MAP had a significant influence on decreasing shear force and on increasing the organoleptic evaluation marks of the m. longissimus lumborum after thermal processing, which shows that the muscle may become culinary meat with features accepted by consumers.(AU)

Resumo

The food industry has presented a great diversification of products with different flavors, textures, and target consumers. In particular, the dairy dessert branch presents a wide range of milkand dairy-based products. Chocolate-flavored dairy desserts are one of the most common types of commercial desserts in Brazil. In this context, the aim of this work was to evaluate the sensory and instrumental attributes of chocolate dairy desserts available in the local market. Five brands of commercial dairy desserts available in retail markets were evaluated for their instrumental color, apparent viscosity and sensory attributes to determine how they affect consumers' perceptions using penalty analysis and hierarchical cluster analysis. A lack of uniformity between the analyzed samples was observed, a fact confirmed by the sensory perspective since for most of the attributes, consumers considered the samples to be above or below the ideal, and overall liking, color and flavor were the most significant attributes that could positively influence the buying decision. The attributes of sensory and instrumental analysis could be an important tool for the food industry to determine the points of weakness of products and the desires of target consumers.

A indústria alimentícia tem apresentado uma grande diversificação de produtos com diferentes sabores, consistências e públicos-alvo. Sobretudo o ramo das sobremesas lácteas apresenta uma vasta gama de produtos com base láctea ou de seus derivados. As sobremesas lácteas sabor chocolate são um dos tipos de sobremesas comerciais mais comuns no Brasil. Nesse contexto, o objetivo deste trabalho foi avaliar atributos sensoriais e instrumentais de sobremesas lácteas achocolatadas disponíveis no mercado local. Cinco marcas de sobremesas lácteas comerciais disponíveis nos mercados de varejo foram avaliadas quanto à cor instrumental, viscosidade aparente e atributos sensoriais para determinar como isso afeta a percepção dos consumidores, usando a Análise de Penalidades e a Análise Hierárquica de Agrupamento. Observou-se falta de uniformidade entre as amostras analisadas, fato que se confirma do ponto de vista sensorial já que entre as opiniões dos consumidores, para a maioria dos atributos, as amostras foram consideradas acima ou abaixo do ideal e que os parâmetros de impressão global, cor e sabor foram os atributos mais significativos que podem influenciar positivamente na decisão de compra. Podemos concluir que os atributos das análises sensorial e instrumental podem ser uma ferramenta importante para a indústria de alimentos para determinar os pontos fracos dos produtos e os desejos dos consumidores-alvo.

Resumo

O consumo de carne de coelho ainda é muito baixo no Brasil. Desta forma, a transformação da came em um produto cárneo processado, tal como o quibe, pode ser uma alternativa para agregar valor e aumentar o consumo deste alimento. Neste contexto, este estudo teve como objetivo avaliar a composição química, e os atributos sensoriais e a aceitabilidade da carne de coelho, na forma de quibe, em comparação a quibes produzidos com carne de frango ou suína. Para o preparo dos quibes foi utilizado i) carne desossada e moída de coelho; ii) peito de frango; iii) ou lombo suíno; trigo para quibe e temperos diversos. Os quibes foram moldados e padronizados para obtenção de um peso aproximado de 7g. O quibe de carne de coelho apresentou melhor composição nutricional (p<0,05) em relação aos demais quibes avaliados, com 57,52% de umidade; 2,16% de lipídios; 14,72% de proteína, 4,37% de cinzas e 3.768kcal/kg de massa. Para a análise sensorial, os participantes foram majoritariamente homens (60%) com faixa etária diversificadas e renda familiar igual ou inferior à um salário mínimo (34,2%). Todos os atributos sensoriais do quibe de coelho apresentaram alta aceitabilidade, com valores acima de 79%, sendo odor e sabor aqueles de maior aceitação (90,0% e 86,7%, respectivamente). Os provadores (75%) demonstraram possuir grande intenção de compra do quibe. Desta forma, conclui-se que o quibe de coelho tem alta aceitabilidade e atributos sensoriais atraentes ao consumidor, indicando que este produto possui alto potencial de venda caso seja inserido no mercado alimentício.

The consumption of rabbit meat is still very low in Brazil. Thus, so the transformation of meat transformation into a processed meat product, such as kibbeh, can be an alternative to add value and increase the consumption of this food. In this context, this study aimed to evaluate the chemical composition, sensory attributes, and acceptability of rabbit meat, in the form of kibbeh, in comparison to kibbeh produced with chicken or pork meat. For the preparation, the kibbehs were made of i) boned and ground rabbit meat; ii) chicken breast; iii) or pork loin; and kibbeh wheat with various spices. The kibbehs were molded and standardized to obtain an approximate weight of 7g. The rabbit meat kibbeh presented better nutritional composition (p<0.05) than the other evaluated kibbehs, with 57.52% moisture; 2.16% lipids; 14.72% protein, 4.37% ash, and 3,768 kcal/kg of mass. For the sensory analysis, the participants were mostly men (60%), with different age ranges and family incomes similar to or less than the minimum wage (34.2%). All the sensory attributes of the rabbit kibbeh showed high acceptability, with values above 79%, with odor and taste being those of greater acceptance (90.0% and 86.7%, respectively). The tasters (75%) demonstrated a strong purchase intention. Thus, it was concluded that rabbit kibbeh has high acceptability and sensory attributes that are attractive to consumers, indicating that this product has high sales potential if inserted in the food market.

Resumo

The aim of this study was to evaluate the sensory quality of Pacific white shrimp (L. vannamei) fed diets in which fish meal was replaced by soy protein concentrate. Four diets were evaluated, with different levels of replacement (33%, 66% and 100%) of fish meal by soy protein concentrate. In the sensory analysis, 50 tasters evaluated using the ordering preference test and 50 tasters evaluated the acceptability of the shrimp. The inclusion of vegetable protein source in the shrimp diet sho-wed no difference in the discriminatory and preference ordering test and did not change the evaluated sensory attributes, which makes the product attractive to the consumer, due to the fact of consuming a product without presenting alterations in the taste(AU)

O objetivo deste estudo foi avaliar a qualidade sensorial do camarão-branco-do-pacífico (L. vannamei) alimentados com dietas em que houve substituição da farinha de peixe por concentrado proteico de soja. Quatro dietas foram avaliadas, com diferentes níveis de substituição (33%, 66% e 100%) da farinha de peixe pelo concentrado proteico de soja. Na análise sensorial, 30 provadores avaliaram por meio do teste de ordenação de preferência e 50 provadores avaliaram a aceitabilidade dos camarões. A inclusão da fonte proteica vegetal na dieta dos camarões não apresentou diferença no teste discriminatório e de ordenação de preferência e não alterou os atributos sensoriais avaliados, o que torna o produto atrativo para o consumidor, pelo fato de consumir um produto sem apresentar alterações no paladar.(AU)

Resumo

There is a worldwide demand for new protein sources through environmentally responsible production, and rabbit farming is a sustainable activity. Therefore, this study aimed to characterize meat from different cuts of rabbit carcasses and evaluate their use in the processing of restructured cured cooked ready-to-eat (RTE) products. Rabbit raw meats from different cuts were technologically characterized, and the RTE products were processed from the meats of the entire carcass (RABB), hind legs (RHIND), loin (RLOIN), and foreleg, thoracic cage, and flank (RBACK). Restructured pork cooked ham (PHAM) was used as the reference. Rabbit raw meat from different anatomical parts differed in proximate composition, total collagen and heme-pigment content, water-holding capacity, and CIE color, affecting the characteristics of processed products. RBACK products had higher fat content (5.46%), cooking and reheating losses (7.50% and 5.61%), and poor hardness and chewiness (11.1 N and 17.37 N×mm). Higher values of lightness (L* ~70.27), hue (h ~68.61°), and a slight cured color were observed in RLOIN, with a pale yellowish color described by sensory evaluation. RABB and RHIND were correlated with the sensory attributes of traditional PHAM, being preferred more often and with greater purchase intent than RLOIN and RBACK. It is concluded that cooked ham development from whole carcass meat (RABB) is a potential opportunity for the rabbit industry to offer value-added technological products of high quality to consumers.

Há uma demanda mundial por novas fontes proteicas de produções ambientalmente responsáveis, e a cunicultura se enquadra perfeitamente como uma atividade sustentável. Neste contexto, este estudo teve como objetivo caracterizar a carne de diferentes cortes da carcaça de coelho e avaliar sua utilização no processamento de produtos curados cozidos prontos para o consumo (RTE). As carnes cruas de coelho de diferentes cortes foram caracterizadas tecnologicamente, e os produtos RTE foram processados a partir das carnes de carcaça inteira (FC-INT), patas traseiras (FC-PERNIL), lombo (FCLOMBO), patas dianteiras, caixa torácica e flanco (FC-APARAS). Um produto RTE com carne de pernil suíno (APRESUNTADO) também foi elaborado como referência. A carne de coelho de diferentes partes anatômicas diferiu na composição centesimal, conteúdo total de colágeno e pigmento heme, capacidade de retenção de água e cor (CIE), afetando as características dos produtos elaborados. Os produtos FC-APARAS apresentaram maior teor de gordura (5.46%), perdas por cozimento e reaquecimento (7,50% e 5,61%), baixa dureza e mastigabilidade (11.1 N e 17.37 N×mm). Maiores valores de luminosidade (L* ~70.27), matiz (h ~68.61°) de cor e uma fraca cor curada foram observados no FC-LOMBO, com uma coloração amarelada pálida descrita pela avaliação sensorial. FC-INT e FC-PERNIL foram correlacionados com os atributos sensoriais do tradicional APRESUNTADO, sendo mais preferidos e com maior intenção de compra do que FCLOMBO e FC-APARAS. Concluiu-se que o desenvolvimento de produtos curados cozidos a partir de carcaças inteiras (FC-INT) é uma oportunidade potencial para a indústria de cunicultura oferecer produtos tecnológicos de valor agregado e de alta qualidade aos consumidores.

Resumo

Among the extant beer types, Berliner Weisse is mainly characterized by its blend of barley and wheat malts, Saccharomyces cerevisiae for alcoholic fermentation, and Lactobacillus spp. for lactic fermentation. In this study, three formulations of Berliner Weisse were developed with various concentrations of barley, wheat malts, and hops. No variations were made in the concentrations of S. cerevisiae, Lacticaseibacillus casei, or cashew pulp. A L. casei-free formulation was used as a control. Physicochemical and sensory parameters were evaluated to characterize the formulations. The physicochemical data allowed for differentiation of the beverages in all evaluated parameters, except for the percentages of titratable acidity and diacetyl. From a sensory perspective, panelists classified the beer as acidic or fruity. The cashew peduncle pulp was proven to be a viable and attractive alternative for the production of Berliner Weisse-style beer with national characteristics and versatility in physicochemical and sensory parameters.(AU)

Dentre os tipos de cerveja existentes, a cerveja Berliner Weisse tem como principal característica ser produzida a partir de um blend de maltes de cevada e trigo, Saccharomyces cerevisiae para a fermentação alcoólica e Lactobacillus spp. para a fermentação láctica. Neste estudo, foram desenvolvidas três formulações de Berliner Weisse com variações na concentração de maltes de cevada e trigo e lúpulo. Não houve variação nas concentrações de S. cerevisiae, Lacticaseibacillus casei e polpa de caju. Uma formulação isenta de L. casei foi formulada como controle. Foram avaliados parâmetros físico-químicos e sensoriais para caracterização das formulações. Os dados físico-químicos permitiram diferenciar as bebidas em todos os parametros avaliados, exceto quanto a porcentagem de acidez tilulável e diacetil. Do ponto de vista sensorial, os avaliadores classificaram as cervejas como ácidas e frutadas. A utilização da polpa do pedúnculo de caju se mostrou uma alternativa viável e atraente para a produção de cerveja estilo Berliner Weisse com características nacionais e versatilidade em seus parâmetros físico-químicos e sensoriais.(AU)

Resumo

O objetivo da pesquisa foi comparar as características físico-químicas e sensoriais de queijos tipo prato, produzidos no Laboratório de Produtos de Origem Animal do Instituto Federal Goiano ­ Campus Rio Verde com o queijo prato industrial e avaliar a aceitabilidade de embalagens inteligentes preparadas com soro de leite e antocianina da casca de jabuticaba. Os queijos prato industriais foram adquiridos no mercado local. Foram realizadas análises de teor de água, extrato seco, cinza, pH, acidez, proteína, lipídios, gordura extrato seco, cor (L*, a*, b*, Chroma e Hue), textura, perfil do consumidor e intenção de compra. Os queijos tipo prato produzidos no laboratório apresentaram maior teor de umidade e pH em comparação com os queijos industriais; no entanto, na análise de cor por colorimetria, não houve diferença entre os parâmetros analisados. Nas análises de cinzas, proteína, lipídios e acidez, os queijos industriais apresentaram maiores valores em relação aos análogos produzidos no laboratório, enquanto maiores teores de gordura extrato seco foram determinados nos queijos análogos quando comparados aos queijos industriais. Por fim, a análise de textura demonstrou que os queijos industriais são mais firmes que seus análogos.

This research aimed to compare the physico-chemical and sensory characteristics of cheeses type 'prato' produced in the Laboratory of Products of Animal Origin of the Goiano Federal Institute ­ Green River Campus with 'Prato' industrial cheese and evaluate the acceptability of intelligent packings prepared with whey and anthocyanin from jabuticaba peel. Industrial 'prato' cheeses were acquired from the local market. Analyses of water content, dry extract, ash, pH, acidity, protein, lipids, dry extract fat, color (L*, a*, b*, Chroma and Hue), texture, consumer profile, and purchase intention. Cheeses type 'prato' produced in the laboratory presented higher in moisture levels and pH compared to industrial cheeses; however, in the color analysis by colorimetry there was no difference between the analyzed parameters. For analyses of ash, protein, lipids, and acidity, the industrial cheeses showed higher values in relation to the analogs produced in the laboratory, while higher contents of dry extract fat were determined in the analog cheeses when compared to the industrial cheeses. Finally, the texture analysis demonstrated that the industrial cheeses are firmer than their analogs.