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| 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 |
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| 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 |
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| 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 |
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| 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 |
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| CASTRO,Pedro Luiz de; LEWANDOWSKI,Vanessa; SOUZA,Maria Luiza Rodrigues de; CORADINI,Melina Franco; ALEXANDRE,Alciony Andréia da Cunha; SARY,César; RIBEIRO,Ricardo Pereira. |
| Abstract The study was carried out with the objective of evaluating the influence of pre-slaughter stress on meat quality of Nile tilapia (O. niloticus) for 10 days of storage in ice. 75 whole fish were used eviscerated, with average weight and length of 825.75 ± 101.59 g and 28.25 ± 0.81 cm, respectively. The treatments consisted of time in which the animals underwent pre-slaughter hypoxia, being 0, 3 and 6 minutes. Rigor mortis and muscle pH were assessed besides the application of the Quality Index Method and analysis of total protein and blood glucose. Rigor mortis did not differ among treatments during the storage period, and after three hours all animals were in rigor stage. The muscle pH values varied widely during the study period, observing higher... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Hypoxia; PH; Rigor mortis; Quality index method; Blood parameters. |
| Ano: 2017 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612017000100052 |
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| 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 |
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