A5042692352- Agricultural and Food Sciences
- Meat and Animal Product Quality
- Aquaculture Nutrition and Growth
- Protein Hydrolysis and Bioactive Peptides
- Banana Cultivation and Research
- Phytochemicals and Antioxidant Activities
- Proteins in Food Systems
- Aquaculture disease management and microbiota
- Rural Development and Agriculture
- Sensory Analysis and Statistical Methods
- Wastewater Treatment and Nitrogen Removal
- Growth and nutrition in plants
- Pineapple and bromelain studies
- Food, Nutrition, and Cultural Practices
- Postharvest Quality and Shelf Life Management
- Coastal and Marine Management
- Animal Genetics and Reproduction
- Phytochemistry Medicinal Plant Applications
- Collagen: Extraction and Characterization
- Fish biology, ecology, and behavior
- Bee Products Chemical Analysis
- Fish Biology and Ecology Studies
- Papaya Research and Applications
- Environmental Sustainability and Education
- Identification and Quantification in Food
Brazilian Agricultural Research Corporation
2007-2022
Universidade Estadual de Campinas (UNICAMP)
2014
Universidade Federal do Rio de Janeiro
2001-2014
Agricultural Research Corporation
2005-2007
Instituto de Tecnologia de Alimentos
2005
Universidade Federal Rural do Rio de Janeiro
2005
Empresa de Pesquisa Agropecuária do Estado do Rio de Janeiro
2000
Derived from collagen, gelatin is a valuable biopolymer with diverse applications. Traditionally sourced mammals, environmental concerns have prompted exploration of alternatives. Fish gelatin, particularly tropical species, has emerged as promising source. Gelatin tambaqui (Colossoma macropomum) skin exhibits extraction yield 52.96%, medium Bloom strength (123 g ±20), low turbidity (5.95 FNU ± 0.11), gelling temperature 16°C, and significant levels glycine (22.62%), proline (11.97%),...
Mechanically Separated Meat (MSM) is an alternative for the diversification of new fish-based products and also as a solution use waste from filleting industries. Tilapia MSM was used in this study formulation fish spread aimed at investigating its acceptability by consumers. Two formulations were prepared with different types commercial salt: seasoned salt (A) common (B). The consumers (112) evaluated their acceptance respect to overall impression, spreadability, appearance flavour on...
This study developed a technique for the preparation of pâté from cachapinta (Pseudoplatystoma sp) waste. For this, frozen minced fish was crushed in mini cutter and homogenized with all other ingredients. The prepared stored seamed thermally treated cans (volume 170 g). Weight proportions mean moisture, ash, protein, lipid contents were 75.49, 1.00, 15.00, 7.92 (g/100 g), respectively. formulation is accordance legislation products. Cachapinta product high content polyunsaturated fatty...
The occurrence of nitrogenous compounds in industrial effluents at concentration levels above legal limits, is a well-known and serious pollution problem for the receiving body. biological process removal these substances, commonly referred to as ammoniacal nitrogen, known nitrification. Bacteria involved are mainly genuses Nitrosomonas Nitrobacter. aim present work was study effect hydraulic retention time (HRT) on efficiency ammonia from petroleum refinery effluent using activated carbon...
Investigou-se o aproveitamento da casca do coco verde, mediante fermentação semisólida, para produção de enzimas. A foi previamente desidratada, moída e classificada em três diferentes granulometrias, ou seja, 14, 28 32 mesh Tyler. Todas as enzimas obtidas tiveram sua máxima na faixa 24 96 horas, que corresponde ao tempo industrial corrente. Cada granulometria produziu complexos enzimáticos ricos atividades. O estudo realizado validou a hipótese resíduo verde por Aspergillus niger. Abstract...
Emulsified meat products have a high fat content. The industry has been looking for strategies to replace with healthier in order meet consumer demands. This review aims present studies on the use of BC as substitute emulsified products. In these studies, proved be potential replacer, it maintained same technological and sensory properties found original
Umbu pulp is an important product in the economy of northeastern region Brazil, and its preservation can be ensured by heat treatment. A complete factorial design with 2 factors (time temperature) 3 central points was used to verify effect HTST process on physicochemical, chemical, physical, microbiological, sensory qualities umbu pulps. The results showed that treatments applied resulted products without significant alterations microbiological characteristics. With respect color, parameters...
O açaizeiro ( Euterpe oleracea Mart.), palmeira nativa da Amazônia, se destaca, entre os diversos recursos vegetais, por sua polpa, rica em antocianinas, que é largamente consumida nos estados produtores e cuja exportação para outros do Brasil o exterior vem crescendo continuamente. As condições atuais de processamento açaí, realizado pequenos estabelecimentos espalhados pontos comercialização, podem representar um risco potencial à saúde dos consumidores função das deficiências...
Neste estudo, avaliou-se o efeito do tratamento térmico suco de tangerina murcote em relação ao teor carotenóides totais, perfil (luteína, zeaxantina, β-criptoxantina e β-caroteno), aos compostos fenólicos ácido ascórbico à capacidade antioxidante. No processo, utilizou-se um trocador calor tubular, sendo avaliados 11 tratamentos seguindo ensaio fatorial completo 2² com três repetições no ponto central, quatro pontos axiais uma região observação 88 a 100 ºC 16 44 s. O caratenóides totais...
This study investigated the depuration time of tilapia in saline and freshwater environments its influence on animal performance meat quality. Depuration until seventh day resulted significant reductions average weight, condition factor, viscerosomatic index, hepatosomatic index fillet yield both environments. Regarding proximate composition, environment promoted maintenance crude protein, moisture ash percentages. reduced percentages energy increased humidity. Total lipids were...
The decreasing stock of the main species consumed in Brazil has stimulated studies regarding use and development products using low commercial value species. shrimp trawling modality produces a large volume "mix" category comprising fish. However, it is necessary to develop with greater practicality meet current demands Brazilian consumer. aim present study was sausage fish, flathead (Percophis brasiliensis ), caught fish landed Niterói/RJ, perform physico-chemical, microbiological,...
Este estudo teve como objetivo analisar a qualidade e as diferenças entre carne mecanicamente separada (CMS) surimi obtidos partir de pargo (Pagrus pagrus) o tira-vira (Percophis brasiliensis) capturados na categoria "mistura†da modalidade pesca arrasto Niterói, RJ. Para elaboração do surimi, CMS foram submetidas í lavagem. A caracterização química dos produtos foi determinada pelas análises composição (umidade, proteína,lipídeos cinzas). microbiológicas realizadas contagens...
Caracterizou-se a farinha de resíduos camarão-setebarbas quanto aos aspectos físico-químicos e análise molecular proteínas. O corpo do camarão foi utilizado como parâmetro comparativo. Realizou-se estudo das proteínas pela quantificação N-total, colorimétrica avaliação molecular. Os apresentaram potencial em relação dois nichos alimentares: nutricional (mineral) dietético (alto teor fibra alimentar baixo conteúdo lipídico). Verificou-se neste resíduo protéico solúvel extração método...
This study investigated the use of salt as a mitigating agent for bacterial contamination and physiological responses tilapia in simulation pre-slaughter transport. Bacteria concentration, haematological parameters muscle dehydration were evaluated. Adult (568 ± 141 g) fasted 24 h subjected to transport 4 four salinities: 0, 7, 14 21 g L−1. The concentration L−1 resulted lowest aerobic mesophilic heterotrophic bacteria on skin water. Salinity did not influence haematocrit, monocytes,...
The production of organic waste following processing is a problem faced by food industries. Its use in the development new products an important strategy for mitigation this environmental impact. aim study was to investigate effects pineapple residue flour and corn starch on cooked sausage developed from mechanically separated meat (MSM) Nile tilapia fillet residues, humidity, water retention capacity, yield, shrinkage, texture profile, color L*, a*, b* evaluations at time zero. Response...
Bacterial cellulose has been considered a potential ingredient in food development. In this study it was used to replace fat Nile tilapia (Oreochromis niloticus) mechanically separated meat sausages. Response surface methodology with complete Central Composite Rotatable Design (CCRD) 22 used, including 4 axial points and 3 center points, ranging from 0 8% bacterial 13.66%. The variables BC had no significant effect (p>0.05) on hardness, gumminess color parameters c h of (p<0.05)...