|
|
|
|
|
| LEWANDOWSKI,Vanessa; SARY,Cesar; ETTA,Jaisa CAS; SOUZA,Felipe Pinheiro de; CASTRO,Pedro Luiz de; GOES,Elenice Souza dos Reis; OLIVEIRA,Carlos Antonio Lopes de; RIBEIRO,Ricardo Pereira; VARGAS,Lauro. |
| ABSTRACT Specimens of cultured zebrafish acquired from different fish farms in Brazil may show genetic variability and alteration in allele frequency due to genetic drift and selective pressure in a captive environment, resulting in the differentiation of productive and reproductive characteristics. The aim of this study was to evaluate the genetic variability and reproductive characteristics of 180 zebrafish specimens from six Brazilian fish farms. A deviation from the Hardy-Weinberg equilibrium was observed in all evaluated stocks. Differentiation among stocks was observed in the amount of genetic variability with respect to observed heterozygosity and the inbreeding coefficient (FIS). Genetic distance between stocks was determined through the Fst index,... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Animal model; Consanguinity; DNA; Female; Fish larvae. |
| Ano: 2022 |
URL: http://www.scielo.org.co/scielo.php?script=sci_arttext&pid=S0120-548X2022000200223 |
| |
|
|
| FERNANDES,Vitória Regina Takeuchi; SOUZA,Maria Luiza Rodrigues de; GASPARINO,Eliane; COUTINHO,Marcos Eduardo; VISENTAINER,Jesuí Vergílio; GOES,Elenice Souza dos Reis. |
| AbstractFlour prepared via current assay methodologies from the carcasses of the Pantanal alligator (Caiman crocodilus yacare) was analyzed for its chemical composition, minerals, fatty acids, and sensorial profile. Carcasses of the Pantanal alligator, originating from the Coocrijapan scientific zoo, Cáceres MT Brazil, were utilized. The carcasses were cooked for 60 minutes in a pressure cooker with water containing 2% salt and 5% chimichurri. The cooked carcasses were then ground and the mass was used for the manufacture of flour via three techniques: non-smoked, hot-smoked, and liquid-smoked. After each technique, the carcasses were dehydrated at 60ºC for 3h and were ground. Alligator flour was then produced. The moisture of liquid-smoked flour (10.97%)... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Reuse of wastes; Hot smoking; Liquid smoking; Fatty acids; Chemical composition. |
| Ano: 2015 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612015000300487 |
| |
|
|
| ZUANAZZI,Jovana Silva Garbelini; GOES,Elenice Souza dos Reis; ALMEIDA,Fernanda Losi Alves de; GOES,Marcio Douglas; LARA,Jorge Antônio Ferreira de; RIBEIRO,Ricardo Pereira. |
| Abstract The aim of this investigation was to evaluate the impact of multiple freezing and thawing cycles on the physicochemical properties of Nile tilapia fillets. For this purpose, 72 fresh Nile tilapia fillets were packed and stored in a freezer at -18 °C. The frozen samples were submitted to five freeze-thaw cycles; in each cycle, the freezer was switched off during 14 hours. The consecutive freeze-thaw cycles resulted in a fillet’s total weight loss of 9.48%, with a quadratic regression (P < 0.0001) for thaw loss, with a greater loss percentage in cycle 3 (2.68%). pH values differed between the cycles (P < 0.0001), being observed an increment in this parameter only from cycle 4. The lipid oxidation remained constant in cycles 1, 2, 4 and 5,... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Aquaculture; Colour; Oreochromis niloticus; Lipid oxidation; PH. |
| Ano: 2019 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019005031110 |
| |
|
|
| KIMURA,Katia Setsuko; SOUZA,Maria Luiza Rodrigues de; GASPARINO,Eliane; MIKCHA,Jane Martha Graton; CHAMBÓ,Ana Paula Sartorio; VERDI,Rafaela; CORADINI,Melina Franco; MARQUES,Diego Rodrigues; FEIHRMANN,Andresa; GOES,Elenice Souza dos Reis. |
| Abstract The aim of this study was to develop a lasagna pasta enriched with dried mix of tuna (30%) and tilapia (70%) and formulate ready lasagna with enriched pasta. Lasagna pasta was elaborated with increasing levels (0, 5, 10 and 15%) of dried mix. Moisture, lipids and calories were not different between the inclusion levels; crude protein and ash increased linearly, carbohydrates reduced linearly, according to increasing levels of inclusion. There was an increase in n-3 and n-6 fatty acids with the inclusion of mix in lasagna. Between lasagna prepared with different sauces (tuna, chicken and bolognese), and pasta with 15% mix, it was observed that tuna lasagna had lower moisture content and higher protein, lipids, ash, carbohydrates and calories. All... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Fish processing waste; Pasta enrichment; Oreochromis niloticus; Thunnus sp. |
| Ano: 2017 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612017000300507 |
| |
|
|
| GOES,Elenice Souza dos Reis; SOUZA,Maria Luiza Rodrigues de; MICHKA,Jane Martha Graton; KIMURA,Katia Setsuko; LARA,Jorge Antônio Ferreira de; DELBEM,Adina Cléia Botazzo; GASPARINO,Eliane. |
| Abstract With the goal of developing and characterizing the nutritional and sensory aspects of fresh pasta supplemented with tilapia protein concentrate, four types of pasta were prepared, with inclusion of 0, 10, 20, or 30% of tilapia protein concentrate. Linear effects were observed (P < 0.01) in crude protein, total lipids, ash, carbohydrate, and caloric values; these parameters increased with increasing amounts of tilapia protein concentrate in the pasta. The concentration of Na, P, Ca, Mg, and Zn increased linearly (P < 0.01) in correlation with the increase in protein concentrate content, while Fe content decreased linearly (P < 0.01). In the sensory analysis, texture, overall impression, and the acceptance index demonstrated a cubic... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Filleting residue; Fish protein concentrate; Fish technology; Oreochromis niloticus. |
| Ano: 2016 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612016000100076 |
| |
|
|
| GOES,Elenice Souza dos Reis; SOUZA,Maria Luiza Rodrigues de; CAMPELO,Daniel Abreu Vasconcelos; YOSHIDA,Grazyella Massako; XAVIER,Tadeu Orlandi; MOURA,Lorena Batista de; MONTEIRO,Antonio Roberto Giriboni. |
| Abstract Tilapia, salmon, tuna and sardine meals were prepared to develop and analyze extruded snacks with residue meal from fish processing. Residue meals were included in five types of corn snacks: control (0% fish meal) and four with 9% tilapia, salmon, tuna and sardine meals. Although moisture, lipids and carbohydrates rates did not differ among the snacks, protein rates increased with the increment of fish meal, reaching 11.85% in the tuna snack. Tuna and sardine snacks had the highest iron levels. The most abundant fatty acids were linoleic, oleic, palmitic, linolenic and stearic acids, with sardine, salmon and tuna snacks presenting the highest values of n-3 series fatty acids. Greater luminosity rate was reported for salmon snack, followed by... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Fishery technology; Corn snack; Residue reuse. |
| Ano: 2015 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612015000400683 |
| |
|
|
| ZUANAZZI,Jovana Silva Garbelini; LARA,Jorge Antonio Ferreira de; GOES,Elenice Souza dos Reis; ALMEIDA,Fernanda Losi Alves de; OLIVEIRA,Carlos Antonio Lopes de; RIBEIRO,Ricardo Pereira. |
| Abstract We evaluated the effect of the length of stay out of water on stress, gene expression, pH variation, blood parameters, histological analysis and water holding capacity (WHC) in fillets of the Nile tilapia (Oreochromis niloticus) cultivated in net-tanks. For this purpose, the fishes were maintained out of water under different periods of anoxia. Three and 6 min of anoxia in the pre-slaughter period increased the blood levels and mRNA expression of heat shock protein 70 the Nile tilapia and produced fillets with a less firm texture (greater sarcomere length). The evaluated periods of anoxia did not markedly affect pH and WHC. These results demonstrate that a pre-slaughter period of acute stress of up to 6 min does not considerably affect the... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: HSP70; Oreochromis niloticus; PH; Sarcomere length; Water holding capacity. |
| Ano: 2019 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000100195 |
| |
|
|
| CHAMBÓ,Ana Paula Sartorio; SOUZA,Maria Luiza Rodrigues de; OLIVEIRA,Edna Regina Netto de; MIKCHA,Jane Martha Graton; MARQUES,Diego Rodrigues; MAISTROVICZ,Fabiana Carla; VISENTAINER,Jesuí Vergilio; GOES,Elenice Souza dos Reis. |
| Abstract This study evaluated the chemical composition, fatty acid profile, technological quality, sensory profile and microbiological characteristics of rolls with inclusion of 0, 5, 10 and 15% meal prepared with tilapia carcasses. Moisture and carbohydrate content were linearly reduced (P < 0.05) with increasing inclusion of tilapia meal, but a linear increase (P < 0.0001) was observed in protein (9.91 to 14.30%) and ash (1.74 to 4.65%) content. Lipids and calorific value of the rolls were not affected (P > 0.05) by inclusion levels, but 15% tilapia meal resulted in greater amount of polyunsaturated fatty acids (4.63%) in relation to 0% inclusion (4.46%). There was a linear increase (P < 0.0001) in the firmness of the breads (3.65 to 13.17N)... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Oreochromis niloticus; Waste reuse; Fish protein concentrate. |
| Ano: 2018 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018000400726 |
| |
|
|
|
