Total Mercury Content in the Tissues of Freshwater Chelonium (Podocnemis expansa) and a Human Health Risk Assessment for the Amazon Population in Brazil.

Researchers recognize the silent, negative and deleterious effects caused by mercury pollution in gold mining areas. Freshwater turtles are culturally part of the diet of riverside populations in the Amazon region and this area presents mercury (Hg) pollution issues mainly due to gold mining activities. Thus, this research aimed to evaluate the total mercury (THg) content in the different organs of Amazonian giant river turtle (Podocnemis expansa) and carry out a human health risk assessment associated with the consumption of these animals. This study was conducted in the Vila Balbina, municipality of Presidente Figueiredo, state of Amazonas, Brazil. Skin (n = 28), muscle (n = 19) and brain (n = 2) samples were analyzed by Atomic Absorption Spectrometry (TDA-AAS) and a DMA-80™ mercury analyzer was used for the total mercury determinations. The average values found for THg in the skin, muscle and brain samples were, respectively, 0.1045 mg·kg-1, 0.1092 mg·kg-1 and 0.0601 mg·kg-1. Thus, THg was observed even though the P. expansa were kept in captivity, possibly due to previous contamination by air, water and food. The Hazard Quotient (HQ) was calculated considering a 9.07 g·day-1 intake dose of P. expansa and the consumption of turtles once a week showed an HQ = 2.45, which may cause long-term injuries to human health. Although the muscle concentrations were below the maximum limit established by the World Health Organization (WHO) and Brazilian regulatory agencies, it is important to evaluate consumption factors such as amount ingested, frequency and animal gender, which may cause a potential risk to regular consumers due to mercury bioaccumulation. The WHO may consider various aspects in order to warn the Amazon population about the severity and silent hazard of this metal, especially due to the importance of this matrix in the region. This region urgently needs government actions to inhibit clandestine mining and to prevent future serious, chronic health problems of the entire population.

Artisanal Goat Coalho Cheese with Cachaça as Flavoring Agent.

Cachaça is a traditional Brazilian drink that has the potential to offer a new sensory and technological strategy for artisanal cheesemaking, particularly for small-scale producers and family farming. This study aimed to investigate the effects of cachaça immersion on the physicochemical, microbiological, color, texture, and sensory parameters of artisanal goat coalho cheeses using three different varieties of cachaça immersion. The results showed that cachaça immersion did not affect the cheese's proximate composition or starter culture viability, indicating its suitability as a new method for artisanal cheese production. Additionally, gold cachaça aged in oak casks was the most effective variety for sensory acceptance and purchase intention, suggesting that it may be a valuable strategy for small-scale producers to add value and encourage the consumption of artisanal goat coalho cheeses without compromising their quality. Thus, this study provides important insights for small-scale producers and family farming to enhance their product offerings and increase their competitiveness in the market.

The antibiotic resistome in Escherichia coli isolated from human, food, and animal sources.

AIMS: The aim of this study was to analyze and compare the prevalence and distribution of resistance genes in Escherichia coli genomes isolated from human clinical samples and animal-based foods worldwide. METHODS AND RESULTS: We download from NCBI Pathogen Detection Database the corresponding metadata of the 7,123 E. coli genome to access the information about the antimicrobial resistance gene content. The geographic location and the source of isolation were also obtained and compiled with the antimicrobial resistance gene for statistical analysis, results and discussion. Our criteria considered four groups for analyzing the antimicrobial resistance gene distribution. The first group of genomes from invasive clinical human (ICH) samples from countries with Human Development Index (HDI) ≥ 0.850; the second group of ICH from countries with an HDI ≤ 0.849; the third group of animal-based foods (ABF) from countries with HDI ≥ 0.850 and the fourth group of ABFs from countries with HDI ≤ 0.849. The most prevalent genes in the first group were blaCTX-M-134 (96.53%) and blaCTX-M-27 (86.35%). In the second group, ere(A) (95.96%), soxS (94.49%), qepA8 (90.81%), blaCTX-M-15 (85.66%), and fosA3 (80.88%). In the third group, the most frequently detected were aadA12 (98.5%), ant(3") (89.92%), and blaCARB-2 (87.2%). In the fourth group, aadA12 and aac(3)-IV were identified in 100% of the analyzed genomes. CONCLUSIONS: It was clear that the use of aminoglycosides in animal production is increasing the selective pressure on micro-organisms in both groups of countries since genes linked to aminoglycoside resistance are related to E. coli from ABF samples. The genomic profile of E. coli from HDI ≥ 0.850 countries indicates a selective pressure aimed at cephalosporins given the high prevalence in both sources.

Production system influences color stability and lipid oxidation in gluteus medius muscle.

OBJECTIVE: We aimed to evaluate the color and oxidative stability of beef gluteus medius (GM) from cattle raised in organic and non-organic production systems. METHODS: The GM samples (n = 10) were obtained from organic (ORG; n = 5) or non-organic (NORG; n = 5) beef samples, sliced into 2.54-cm steaks, packaged in aerobic conditions, and stored for nine days at 4°C. ORG and NORG steaks were compared regarding myoglobin concentration, pH, instrumental color, delta E (ΔE), metmyoglobin reducing activity (MRA), and lipid oxidation on days 0, 5, and 9. RESULTS: Feeding system did not influence (p>0.05) the myoglobin concentration. ORG steaks exhibited greater (p<0.05) meat pH, yellowness, and MRA, whereas NORG steaks exhibited greater (p<0.05) redness, chroma, R630/580, delta E, and lipid oxidation. ORG and NORG steaks exhibited similar (p>0.05) lightness and hue angle. During storage, ORG and NORG exhibited an increase in muscle pH, hue angle, and lipid oxidation; and a decrease (p<0.05) in redness, yellowness, chroma, and color stability (R630/580). Both samples exhibited a stable (p>0.05) pattern for lightness and MRA. CONCLUSION: Therefore, the production system can affect beef color and lipid stability during storage.

Antimicrobial resistance genes in bacteria from animal-based foods.

Antimicrobial resistance is a worldwide public health threat. Farm animals are important sources of bacteria containing antimicrobial resistance genes (ARGs). Although the use of antimicrobials in aquaculture and livestock has been reduced in several countries, these compounds are still routinely applied in animal production, and contribute to ARGs emergence and spread among bacteria. ARGs are transmitted to humans mainly through the consumption of products of animal origin (PAO). Bacteria can present intrinsic resistance, and once antimicrobials are administered, this resistance may be selected and multiply. The exchange of genetic material is another mechanism used by bacteria to acquire resistance. Some of the main ARGs found in bacteria present in PAO are the bla, mcr-1, cfr and tet genes, which are directly associated to antibiotic resistance in the human clinic.

Combined effect of high hydrostatic pressure and ultraviolet radiation on quality parameters of refrigerated vacuum-packed tilapia (Oreochromis niloticus) fillets.

This study investigated the effects of high hydrostatic pressure (HHP) and ultraviolet radiation (UV-C), individually and combined, on the physical, chemical and bacterial parameters of Nile tilapia (Oreochromis niloticus) fillets stored at 4 °C for 14 days. Tilapia fillets were divided into four groups: control (untreated samples), UV-C, HHP, and UV-C combined with HHP (UV-C+HHP); UV-C was applied at dose of 0.103 ± 0.002 J/cm2, and HHP at a pressure of 220 MPa for 10 min at 25 °C. All samples were analyzed for total aerobic mesophilic count (TAMC), total aerobic psychrotrophic count (TAPC), Enterobacteriaceae count, pH, lipid oxidation, total volatile basic nitrogen (TVB-N), ammonia (NH3), and biogenic amines. Although UV-C accelerated (P ≤ 0.05) the formation of cadaverine, both UV-C and HHP, alone or together, retarded bacterial growth and delayed the increase (P ≤ 0.05) in pH, TVB-N, NH3 and biogenic amines during refrigerated storage, extending the shelf life of refrigerated tilapia fillets at least 2.5 times considering the TAMC counts. Lipid oxidation was unaffected (P > 0.05) by UV-C radiation, and decreased (P ≤ 0.05) by HHP and UV-C+HHP. HHP alone or combined with UV-C showed higher potential benefits for tilapia fillets preservation considering the positive influence on cadaverine levels and lipid oxidation.

Salmonella isolated from chicken carcasses from a slaughterhouse in the state of Mato Grosso, Brazil: antibiotic resistance profile, serotyping, and characterization by repetitive sequence-based PCR system.

Salmonella is one of the major causative agents of foodborne infections. Salmonellosis becomes more dangerous when strains resistant to several antibiotics are found in food, especially in chicken, one of the primary transmission vehicles of this pathogen for humans. The present study aimed to estimate the occurrence of Salmonella in chicken carcasses from the state of Mato Grosso, Brazil, as well as determine the antibiotic resistance profile and genotypic characteristic of multi-drug resistant (MDR) isolates. During a 15-month period, from 01/2014 to 05/2015, 850 samples of chilled fresh chicken carcasses were sampled from a slaughterhouse and submitted to Salmonella determinations according to the ISO-6579/2002 method, serotyping and multiplex PCR. The disc diffusion test was applied for 17 antibiotics, according to CLSI (2014). Five isolates were genotyped by repetitive sequence-based PCR using the semi-automated DiversiLab (bioMérieux®) system. The occurrence of Salmonella in chicken carcasses was of 3.7% (31/850), with only 4 strains (12.9%) presenting as MDR, and 6 strains (19.35%) displaying ESBL. The predominant serovars were Salmonella Infantis (35.4%, 11/31), and S. Abony (25.8%, 8/31), followed by serovars S. Agona (12.9%, 4/31), S. Schwarzengrund (9.7%, 3/31), S. Anatum and Salmonella enterica O:4,5 (6.5%, 2/31), and only one Salmonella enterica O:6,7 strain (3.2%, 1/31). All isolates were resistant to one to 5 classes of antibiotics in decreasing order: folate pathway inhibitors, ß-lactams (cephalosporins, penicillin, monobactams), tetracyclines, chloramphenicol, and gentamicin. However, strains sensitive to florfenicol, streptomycin, nalidixic acid, ciprofloxacin, enrofloxacin, and nitrofurantoin were also found in this study. Genotyping revealed 98 to 99% homology between 3 Salmonella strains, which displayed high phenotypic resistance similarity to ß-lactams and folate pathway inhibitors. Detection of MDR non-typhoid Salmonella in chicken slaughterhouses with quality assurance systems such as Hazard Analysis and Critical Points and Implemented Good Manufacturing Practices is a concern, reinforcing the need for constant monitoring of these pathogens, with the purpose of safeguarding the safety of their products.

The chemical quality of frozen Vietnamese Pangasius hypophthalmus fillets.

The aim of the present study was to evaluate the chemical quality parameters regarding frozen Pangasius hypophthalmus specimens from Vietnam. The proximate composition, pH, ammonia, biogenic amines (BAs), total mercury (Hg), malondialdehyde (MDA), and polyphosphate were determined. The moisture, protein, lipid and ash values were between 83.83-85.59, 12.51-14.52, 1.09-1.65, and 0.76-2.38 g 100 g(-1), respectively. Fraud by excessive polyphosphate addition was detected in 30% of the samples whereas Hg above the recommended limit was observed in 50% of the samples. With regard to compounds from the degradation process, low concentrations of individual BAs and pH values were found in this study and ranged from 5.88 to 6.18, except for samples with polyphosphate >1 g 100(-1) (pH > 7.00) were observed in the present study. However, ammonia concentration indicated that a degradation process initiated in 80% of the samples (0.12-0.34 NH 3 g(-1)) and 20% of the samples (1.87-1.94 µg NH 3 g(-1)) were in an advanced deterioration process. Furthermore, MDA values (1.21-7.88 mg kg(-1)) suggested some failures, mainly during transportation and/or storage. We concluded that quality control measures must be implemented on the Pangasius production chain to improve the quality of products provided to consumers worldwide.

Metodologia de abate de girinos de rã-touro para obtenção de filés de cauda e subprodutos não comestíveis / Bullfrog tadpoles slaughtering methodology to obtain tail fillets and non-edible by-products

O objetivo do presente trabalho foi estabelecer uma metodologia para abate de girinos, com foco na obtenção de filés de cauda para a produção de alimentos e da parte não comestível para a fabricação de farinha animal. As operações de abate foram realizadas em planta industrial sob inspeção sanitária oficial. Um total de 1.600 girinos pesando 13,55±6,67g foram submetidos a um jejum de 24 horas e em seguida coletados e transportados até a planta industrial, onde foram transferidos para caixas plásticas para depuração. As etapas tecnológicas de abate foram pré-insensibilização, lavagem, inspeção, decapitação e corte de cauda, produção dos filés de cauda, lavagem, embalagem da cauda e da parte não comestível, selagem, pré-resfriamento, congelamento rápido, estocagem e distribuição. O rendimento da parte não comestível foi de 73,49±5,51% em relação ao peso total, enquanto o rendimento dos filés de cauda representou 26,51±5,51% do peso total. O método desenvolvido mostrou-se eficaz para a obtenção dos produtos propostos, com bom rendimento porcentual para ambas matrizes obtidas.

The aim of this study was to establish a methodology for slaughter tadpoles, focusing on obtaining tail fillets for the production of food and non-edible parts for the manufacture of animal feed. Slaughter operations were performed in an industrial plant under official sanitary inspection. A total of 1,600 tadpoles weighting 13.55±6.67g were subjected to fasting for 24 hours and then collected and transported to the industrial plant, where they were transferred to plastic boxes for depuration. Slaughter technology steps were pre-stunning, cleaning, inspection, decapitation and tail cutting, production of tail fillets, cleaning, non-edible part and tail packaging, sealing, precooling, quick freezing, cold storage and distribution. The yield of non-edible part was 73.49 ± 5.51% relative to the total weight, while the yield of fillets tail represented 26.51 ± 5.51% of the total weight. The developed method was effective for obtaining the proposed products with good yield percentage for both.

Contaminação por metais traço em mexilhões Perna perna da costa brasileira / Trace metal contamination in mussel Perna perna from Brazilian coast

Os metais traço apresentam grande toxicidade quando presentes em teores elevados nos organismos humano e animal. No ambiente aquático, alguns elementos formam compostos orgânicos que bioacumulam nos tecidos de organismos vivos. Os moluscos bivalves se destacam, pois possuem grande participação na dinâmica de contaminantes metálicos no ambiente marinho devido à capacidade de concentrá-los em níveis mais elevados que na água. Os mexilhões são moluscos bivalves que constituem bons indicadores de biodisponibilidade de metais, sendo amplamente utilizados como biomonitores em ecossistemas aquáticos. No Brasil, a espécie de mexilhão Perna perna é o mais cultivado devido à importância na alimentação de grande parte da população das regiões costeiras. Portanto, o consumo de mexilhões pode representar um risco à saúde humana quando proveniente de locais contaminados com metais traço, o que reforça a importância de se conhecer os teores desses elementos nos ambientes que fornecem alimento ao Homem. Devido à constante busca pela qualidade ambiental associada à utilização do mexilhão P. perna como biomonitor e como alimento, é importante conhecer o panorama de contaminação do território nacional a fim de auxiliar na prevenção de intoxicação por metais traço pelo consumo desse molusco por grande parte da população brasileira.

Trace elements are considered toxic in high levels for human and animal organisms. In aquatic environment, some elements can form organic compounds and tend to bioaccumulate in organisms tissues. Bivalve mollusks participate on the metallic contaminants dynamics in aquatic environment due to capacity in concentrate trace elements in their soft tissues in higher levels than in water. Mussels are mollusks widely used as bioindicators of trace metal pollution in coastal areas because they can accumulate various elements as filter-feeders. In Brazil, Perna perna is one of the most commonly consumed bivalve mollusks and the most cultivated in coast regions. Therefore, the consumption of mussels may be a potential risk for human health, which enhances the importance to know trace metal levels in environment that provides food to humans. Due to constantly search for environmental quality and the use of mussels as food and often employed to monitor metal pollution in sea, it is of great interest and importance an overview of metallic contamination in national territory to assist in prevention of intoxication by trace elements.

Influence of good manufacturing practices on the shelf life of refrigerated fillets of tilapia (Oreochromis niloticus) packed in modified atmosphere and gamma-irradiated.

This study evaluated the influence of good manufacturing practices (GMP) on the shelf life of refrigerated fillets of Nile tilapia (Oreochromis niloticus) packed in modified atmosphere packaging (MAP) and irradiated. In a first series of experiments, 120 tilapia fillets kept under controlled sanitary conditions were purchased from a fish market managed by a cooperative. A second lot totaling 200 tilapia fillets was obtained under controlled storage conditions from a pilot plant. The combined effects of MAP (40% CO2 and 60% N2) and irradiation (1.5 kGy) were investigated by monitoring physical and chemical (total volatile bases and pH), bacteriological (aerobic heterotrophic mesophilic and psychrophilic bacteria) and sensory (acceptance test) changes in the samples. The quality of samples decreased with storage time regardless of the treatment, remaining higher in fillets produced in the pilot plant in comparison with the commercially produced fillets. The observed shelf life of nonirradiated commercially produced fillets was only 3 days, compared to 8 days for those produced in the pilot plant, probably due to GMP in the latter. It was concluded that, even with a combination of proven conservation methods for meats, the adoption of good manufacturing practices still remains essential before, during, and after the filleting process in order to ensure the effectiveness of the entire treatment.

Refrigerated poultry breast fillets packed in modified atmosphere and irradiated: bacteriological evaluation, shelf life and sensory acceptance

In the present study the effects on shelf life and sensory acceptance of gamma-irradiated refrigerated poultry breast fillets subjected to modified atmosphere packaging (80% CO2/20% N2 or vacuum) were investigated. After irradiation with 2 kGy, sensory acceptance tests and monitoring of bacterial growth were performed in order to determine the sanitary quality of the samples. It has been found that irradiation, used in combination with modified atmosphere packaging, can double the shelf life of refrigerated poultry breast fillets by reducing the populations of aerobic mesophilic and psychrotrophic bacteria, enterobacteria, coliforms, Listeria spp. and Aeromonas spp., without significantly modifying its color or its overall appearance, the lactic acid bacteria being the most resistant to exposure to radiation and carbon dioxide.

Validade comercial de filés de Tilápia do Nilo (Oreochromis niloticus) resfriados embalados em atmosfera modificada e irradiados / Shelf life of refrigerated tilapia fillets (Oreochromis niloticus) packed in modified atmosphere and irradiated

O objetivo do presente estudo foi avaliar os efeitos dos processos de irradiação (com dose de 1,5kGy) e embalagem em atmosfera modificada (60% N2 e 40% CO2), aplicados isoladamente ou combinados, na extensão da validade comercial de filés de Tilápia do Nilo (Oreochromis niloticus) resfriados. Nos experimentos, foram utilizados 120 filés separados em lotes, de acordo com o tratamento: (T1) embalagem em ar (controle), (T2) embalagem em atmosfera modificada, (T3) embalagem em ar e irradiação, (T4) embalagem em atmosfera modificada e irradiação. Foram realizadas análises físico-químicas (BVT, TMA, pH, amônia e TBARS), bacteriológicas (contagem de bactérias heterotróficas, aeróbias, mesófilas e psicrotróficas) e avaliação sensorial. Os resultados consistentemente indicaram uma redução progressiva da qualidade do produto com o tempo de armazenamento, a qual foi significativamente mais rápida nas amostras controle do que naquelas submetidas aos demais tratamentos, tendo sido observada uma extensão na validade comercial dos filés embalados em atmosfera modificada e/ou irradiados de 4 dias para aproximadamente duas semanas.

This paper investigated the effects of modified atmosphere packing (60% N2 and 40% CO2) and irradiation (with a 1.5kGy dose) either used alone or combined on the shelf life of fillets of refrigerated Nile Tilapia. A total of 120 fillets were used in the experiments in order to test four different treatments and included samples: packed in air (control), packed in modified atmosphere, packed in air and irradiated, and finally, packed in modified atmosphere and irradiated. Regular monitoring of physicochemical parameters (TVB, pH, ammonia and TBARS), bacteriological conditions (heterotrophic aerobic mesophilic and psychrotrophic bacteria) and sensory acceptance were performed. The results consistently indicated an increasing deterioration of the fillets with time, however those treated with irradiation, modified atmosphere or both combined had longer shelf lives (around two weeks) in comparison with the control (4 days only).

Determinação de aminas biogênicas em diferentes tipos de queijos por cromatografia líquida de alta eficiência / Determination of biogenic amines in different types of cheese by high-performance liquid chromatography

As aminas biogênicas (cadaverina, espermidina, histamina, putrescina e tiramina) foram determinadas e quantificadas em quatro diferentes tipos de queijos utilizando-se a técnica de cromatografia líquida de alta eficiência (CLAE). Para realizar o estudo, foram adquiridas 10 amostras de cada tipo de queijo – gouda, minas frescal, mozarela e prato – no mercado varejista do Rio de Janeiro. As 40 amostras passaram pelas etapas de extração e derivatização das aminas biogênicas, as quais foram detectadas e quantificadas por CLAE-UV. Para avaliar as diferenças entre os queijos, foram aplicados a análise de variância A nova e o teste de Tukey. Dentre os queijos estudados, o minas frescal apresentou os mais baixos teores de aminas biogênicas (24,26 mg.kg-1), e os teores mais elevados (489,15 mg.kg-1) foram detectados no gouda. Das aminas biogênicas analisadas, a tiramina foi a que demonstrou concentrações mais elevadas (623,60mg.kg-1), e a espermidina, as menores concentrações (0,80 mg.kg-1). Considerando-se os quatro tipos de queijos estudados, o gouda parece ser o que requer maiores cuidados com relação ao monitoramento da presença de aminas biogênicas. A metodologia mostrou-se eficaz para efetuar a detecção e a quantificação das aminas biogênicas nos queijos estudados.

Refrigerated poultry breast fillets packed in modified atmosphere and irradiated: bacteriological evaluation, shelf life and sensory acceptance.

In the present study the effects on shelf life and sensory acceptance of gamma-irradiated refrigerated poultry breast fillets subjected to modified atmosphere packaging (80% CO2/20% N2 or vacuum) were investigated. After irradiation with 2 kGy, sensory acceptance tests and monitoring of bacterial growth were performed in order to determine the sanitary quality of the samples. It has been found that irradiation, used in combination with modified atmosphere packaging, can double the shelf life of refrigerated poultry breast fillets by reducing the populations of aerobic mesophilic and psychrotrophic bacteria, enterobacteria, coliforms, Listeria spp. and Aeromonas spp., without significantly modifying its color or its overall appearance, the lactic acid bacteria being the most resistant to exposure to radiation and carbon dioxide.

Microbiology, sensory evaluation and shelf life of irradiated chicken breast fillets stored in air or vacuum

This work investigated the effects of different packaging methods (air and vacuum) combined with irradiation (0.0, 2.0 and 3.0 kGy) on the preservation of chicken breast fillets stored at 1ºC for up to 18 days by sensorial test, determination of pH and bacterial growth. The findings indicated that the post-irradiation lag phase increased with the dose, leading to an extension in shelf-life. Vacuum-packed samples irradiated at 3.0 kGy exhibited the longest shelf life. Among the analyzed bacteria, coliforms and Listeria spp. were most sensitive to gamma radiation. All the fillets acquired more attractive coloration and better overall impression with irradiation. The combined use of vacuum packaging and irradiation (3.0 kGy) reduced the microbial populations without causing change in pH and yielded a significant shelf-life extension of refrigerated fillets, besides improving its appearance.

Propriedades físico-químicas, sensoriais e bacteriológicas de camarões (Litopenaeus brasiliensis) irradiados e armazenados sob refrigeração / Physical, chemical, sensorial and bacterial properties of irradiated shrimp (Litopenaeus brasiliensis) stored under refrigeration

A irradiação de alimentos é uma opção tecnológica para minimizar problemas de perdas de alimentos, pois reduz asalterações provenientes da atividade bacteriana, estendendo a validade do produto. Neste estudo foram irradiados camarões(Litopenaeus brasiliensis) com doses de 1,5 e 2,5 kGy, após 30 dias de armazenamento sob refrigeração (2°C ± 2°C), como objetivo de avaliar os efeitos da irradiação sobre a validade comercial de camarões através de parâmetros físico-químicos,microbiológicos e sensoriais. Foram avaliados pH, bases voláteis totais (BVT), contagem de bactérias heterotróficas aeróbiasmesófilas (BHAM) e heterotróficas aeróbias psicrófilas (BHAP) e teste de aceitação sensorial. Os valores de pH não variaramentre as amostras controle e as amostras irradiadas apresentando média de 7,08 ± 0,21 durante os 30 dias de armazenamento.A produção de BVT nas amostras controle extrapolou o limite aceitável para o consumo no 15o dia de armazenamentoenquanto nas amostras irradiadas com 2,5 kGy, este limite não foi alcançado em 28 dias de armazenamento, demonstrandoo efeito positivo da utilização da irradiação. Na análise sensorial, não ocorreu diferença significativa (p> 0,01) na aceitação,quanto aos atributos de sabor, aparência, aroma e impressão global entre as amostras.

Food irradiation is currently regarded as a technological option to mitigate food losses due to its potential in reducing microbiological load and its associated spoilage effects, consequently extending the shelf life of many products. Samples of shrimp (Litopenaeus brasiliensis) have been exposed to gamma doses of 0, 1.5 and 2.5 kGy and monitored changes in sensorial characteristics (30 judges), pH and total volatile bases (TVB) levels. All samples were kept at 2°C ± 2°C through the experiments. No significant change in pH has been observed during the experiments regardless of the gamma dose applied. There was statistical difference between the non-irradiated samples and those irradiated with 2.5 kGy (p 0.01), though no significant difference has been found between the non-irradiated samples and those irradiated with 1.5 kGy nor between the samples irradiated with 1.5 kGy and those irradiated with 2.5 kGy. Based on the upper commercial limit for NB, non-irradiated samples achieved the limit in 15 days while the samples irradiated with 2.5 kGy didnt achieve the limit in 28 days. In sensorial analyses, there was no significant difference (p> 0.01) in the acceptance, according to the attributes flavor, appearance, aroma and global impression among the samples.

Influência do ácido lático e da embalagem em atmosfera modificada sobre a validade comercial da linguiça frescal de frango / Influence of lactic acid and modified atmosphere packing in shelf life of fresh poultry sausage

O objetivo deste trabalho foi caracterizar a influência da embalagem em atmosfera modificada (EAM) e do ácido lático (AL) navalidade comercial da linguiça frescal de frango. Para tanto, foram processadas duas massas de linguiça, sendo uma delasadicionado ácido lático (0,15%). As linguiças foram então embaladas nas seguintes atmosferas: 100%ar atmosférico, 100%N2, 100% CO2, 80% CO2/20% N2, 40% CO2/60% N2 e 20% CO2/80% N2, e armazenadas durante 16 dias a 4±2oC. Foramrealizadas, nos dias 0, 1, 9 e 16, análises bacteriológicas: contagem em placa de bactérias heterotróficas aeróbias mesófilas,bactérias heterotróficas aeróbias psicrotróficas, bactérias ácido-láticas, enterobactérias e Pseudomonas; e determinaçãodo pH. A EAM a 80/20 CO2/N2 mostrou-se como método mais eficaz, sob o ponto de vista microbiológico, em termos deconservação da linguiça frescal de frango, atingindo ao final do experimento valores de 6,0; 5,3 e 5,0 Log UFC/g (bactériasmesófilas, psicrotróficas e ácido-láticas, respectivamente). Em relação à adição do AL, tal tratamento foi eficaz sob o aspectode inibição microbiológica em quase todas as atmosferas, com exceção da 80/20 CO2/N2. Durante o experimento, não foiobservado crescimento de enterobactérias e Pseudomonas. Em relação ao pH, pôde-se observar que a adição de 0,15% deAL provocou uma queda do pH de 5,89 para ~5,50, suficiente para acarretar uma inibição significativa da taxa de multiplicaçãomicrobiana nas diferentes atmosferas, exceto na 80/20 CO2/N2. Pôde se concluir que a EAM com 80/20 CO2/N2, mostrou-secomo o método de conservação mais eficaz quanto ao aumento da vida útil da linguiça de frango e a adição de 0,15% de ALdemonstrou ser uma alternativa eficaz para conservação deste produto.

The present work has an objective to observe and to characterize, through microbiological analyses and pH determination, the influence of the Modified Atmosphere Packaging (MAP) and the lactic acid addictive in shelf life of fresh poultry sausage. Two sausage batches were made under laboratory control. One of them was added of lactic acid (0.15%). The samples were processed, and packaged in plastic bags (four sausages per bag). Finally, the bags were filled with different atmospheres: 100% air, 100% N2, 100% CO2, 80/20 CO2/N2, 40/60 CO2/N2 and 20/80 CO2/N2. Samples were stored in walk?in cold rooms at 4±2°C. Samples were taken at different days of storage (zero, 1, 9 and 16). Both added and not added with lactic acid samples were subjected to total viable aerobic counts (mesophylic and psycrophylic), lactic acid bacteria, Enterobacteriaceae, and Pseudomonas sp. in specific media plates. Also, it was determinate the pH of all the samples. The results were arranged in tables and graphs for the descriptive statistical analyses. The MAP 80/20 CO2/N2 was the more effective method to conserve fresh poultry sausages, reaching at the end of the experiment values of 6.0; 5,3 and 5.0 Log UFC/g (mesophylic, psycrophylic and acid-lactic bacteria, respectively), comparing to the conventional package (100% air) and 100% N2 that reached at the end of the experiment maximum values of 8.8 and 9.4 Log UFC/g, respectively. The addition of the acid lactic was effective about the aspect of microbiological inhibition, reaching inferior values in almost all the atmospheres comparing to the samples without addition of the acid, except to 80/20 CO2/N2, that the values of the microbial count in both treatments (with and without acid) they were very close. During the experiment, it was not observed the growth of Enterobacteriaceae and Pseudomonas. Analyzing the pH, it can be observed that the addition of 0.15% lactic acid caused a fall of the pH of 5.89 for ~5.50, enough to inhibit the microbial multiplication in the different atmospheres, except in 80/20 CO2/N2. After analyzed this results, it was concluded that MAP to 80/20% of CO2/N2 was the more effective method to increase the shelf life of the fresh poultry sausage, added or not added with lactic acid; the addition of 0.15% of lactic acid was an effective alternative for conservation of fresh poultry sausage chicken, wrapped or not in modified atmosphere

Carne de Avestruz (Struthio Camellus): proposta de padronização nacional dos cortes e características da carne / Beef and Ostrich (Struthio camellus): proposal for standardization of national courts and meat characteristics

São raros os estudos a respeito da carne de avestruz produzida no Brasil e a nomenclatura de seus cortes comerciais é baseada em padronizações americanas e européias. O Rio de Janeiro teve o seu primeiro abate oficial em Maio de 2004, no município de Cantagalo, em caráter experimental, de onde foram propostos cortes, bem como uma nomenclatura mais familiar aos padrões nacionais. Posteriormente, avaliaram-se algumas características físicas de qualidade desta carne, nas condições experimentais de abate, entre elas, a força de cisalhamento (cuja média variou entre 3,5 ± 0,3 a 4,1 ± 0,6 Kgf) e a perda de água por cocção ( variou entre 14,5 % a 24,4%). Esses dados mostraram que a carne de avestruz tem grau de maciez que atende as exigências culinárias, sendo que foi observada maior maciez no dorso, seguido da coxa e sobrecoxa. Além disso, a característica de possuir pH elevado limita a vida de prateleira da carne. Assim, estudos sobre conservação da carne e embalagem adequada, garantirão sua distribuição e comercialização, tornando este produto acessível ao mercado consumidor.