A5077824882- Meat and Animal Product Quality
- Agricultural and Food Sciences
- Nanocomposite Films for Food Packaging
- Aquaculture Nutrition and Growth
- Rural Development and Agriculture
- Sensory Analysis and Statistical Methods
- Collagen: Extraction and Characterization
- Food Safety and Hygiene
- Electrospun Nanofibers in Biomedical Applications
- Agriculture and Rural Development Research
- Food and Agricultural Sciences
- Protein Hydrolysis and Bioactive Peptides
- Food, Nutrition, and Cultural Practices
- Agroforestry and silvopastoral systems
- Coconut Research and Applications
- Effects of Environmental Stressors on Livestock
- Animal Nutrition and Physiology
- Bee Products Chemical Analysis
- Microencapsulation and Drying Processes
- Fish biology, ecology, and behavior
- Silk-based biomaterials and applications
- Biochemical Analysis and Sensing Techniques
- Botanical Research and Applications
- biodegradable polymer synthesis and properties
- Postharvest Quality and Shelf Life Management
Instituto Federal de Educação, Ciência e Tecnologia do Pará
2015-2024
Brazilian Agricultural Research Corporation
2024
Universidade do Estado do Pará
2023
Instituto Brasileiro de Controle do Câncer
2023
Ação Educativa
2023
San Antonio College
2023
Universidade Federal do Pará
2020
Altera (United States)
2019
Universidade Federal do Maranhão
2014
The objective of this work was to develop biodegradable films by mixing gelatin/carboxymethylcellulose (FG/CMC) and gelatin/polyvinyl alcohol (FG/PVOH) evaluate the effect adding these polymers on properties fish gelatin films. FG/CMC FG/PVOH were produced in proportions 90/10, 80/20 70/30 characterized their physical, chemical functional properties. addition CMC PVOH improved mechanical strength, barrier property water solubility showed greater tensile strength than FG/PVOH. maximum...
The goal of the present study was to determine, through full 23 factorial design, optimum process conditions develop a biodegradable film, made from gelatin with buriti oil (BO) as additive, characterizing their physical, mechanical, and antioxidant aspects. for optimization were 2.3% fish gelatin, 30% BO, 13.18% plasticizer. films produced under this condition presented high activity (24.77 µmol de TE/g), mechanical resistance (8.04 MPa), satisfactory water vapor permeability (WVP; 0.38 ×...
This research aimed to assess the properties of biodegradable films prepared with lyophilized myofibrillar proteins (LMP) from fish filleting residues, fatty acids (stearic, palmitic, and caproic), surfactant (SLS). The were characterized effects adding those components. Adding SLS resulted in more flexible higher elongation values compared LMP film. 5% stearic acid 10% palmitic 20% had tensile strength Solubility reached 100% added without SLS. Increasing concentration led less transparent...
The objective of this study was to evaluate the microbiological, physical and physico-chemical quality parameters sous vide preparation pen-reared tambaqui (Colossoma macropomum). To prepare vide, 200 g fillet, 50 basil sauce (1:4 fish fillet:sauce ratio) 10 mL 5% sodium lactate were used. product then vacuum-packaged, pasteurized at 65 ºC for 12.5 min refrigerated. presence Salmonella spp., sulfite-reducing Clostridium Listeria monocytogenes not detected in samples analyzed. coliform count...
The goal of this study was to evaluate sous vide fish and assess the influence time temperature on pasteurization process through quality parameters. raw material (tambaqui fillets) underwent physical, physicochemical, microbiological analyses. A sauce prepared containing soy sauce, water, horseradish garlic flakes. product's parameters were defined according a 22 central composite rotatable design (CCRD), dependent variables water holding capacity (WHC) instrumental texture aiming at...
The aim of this work was to optimize the process elaborating liver pâtés and omental lamb fat evaluate quality products. Livers fats were obtained from lambs fed with diets composed corn soybean meal that partially replaced by cupuaçu, tucumã palm kernel cake. To prepare pâtés, livers baked for 20 minutes at 100°C, weighed, seasoned, crushed, packaged pasteurized. best formulation pâté 40% liver, 10% fat, 35% water, pasteurized 65°C. cake a higher caloric value 193.05 kcal/100 g all met...
This study aimed to elaborate a convenience food – sous vide and establish its shelf life by monitoring physicochemical, microbiological, sensorial characteristics. Sous fillets were prepared from tambaqui (Colossoma macropomum) with two types of sauces: soy sauce (SS) basil (BS), at pasteurization temperature 65°C for 12.5 min, binomial established according 22 central composite rotational design. The packed samples kept under refrigeration in the range 1 ± 1°C, then they underwent analyses...
Objective: Uncover the transformative potential of agroecology in shaping sustainable food systems, with a particular focus on its pivotal role transitioning from conventional systems to practices rooted agroecological principles. Theoretical Framework: The current scenario presents alternatives industrial agriculture, which prioritizes mass production for global markets. In this context, emerges as beacon hope, championing short marketing circuits, fair trade, and deep respect local culture...
The objective of this study was to assess the effect environmental factors on microbiological quality water and oyster flesh (Crassostrea gasar) farmed in two Amazon estuaries Pará, Brazil. were located Nova Olinda community Augusto Corrêa (site 1) Lauro Sodré Curuçá 2). Physicochemical parameters (the rainfall, salinity, temperature pH) evaluated over a one-year period. A total six liters 720 samples from farms used analyze coliforms, Escherichia coli, coagulase-positive staphylococci,...
Abstract This research aimed to assess the freshness of farmed tambaqui ( Colossoma macropomum ) eviscerated and stored in ice for 30 days. The changes observed fish over storage were monitored through sensory evaluation Quality Index Method (QIM), pH, total volatile basic nitrogen (TVB‐N), thiobarbituric acid reactive substances (TBARS), microbiological analyses (coagulase‐positive staphylococcus, Salmonella spp., coliforms at 45C, mesophilic psychrotrophic bacteria counts). (QI) showed a...