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Matiucci MA, dos Santos IC, da Silva NM, dos Santos PDS, Oliveira GG, Santos Corrêa S, dos Santos Araujo E, Said R, Silva JF, Chambó APS, de Campos TAF, Santos OO, Alcalde CR, de Souza MLR, Feihrmann AC. Use of Nile tilapia (Oreocromis niloticus) processing residues in the production of pâtés with the addition of oregano (Origanum vulgare) essential oil. PLoS One 2023; 18:e0296106. [PMID: 38109370 PMCID: PMC10727447 DOI: 10.1371/journal.pone.0296106] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/26/2023] [Accepted: 12/06/2023] [Indexed: 12/20/2023] Open
Abstract
The effect of the use of Nilo tilapia filleting residues in the production of pâtés with the addition of oregano essential oil stored for 90 days at 4 °C was evaluated. For that, 5 treatments were performed as follows: TSA-control treatment; TES with the addition of sodium erythorbate; and formulation TOE1 with 600 ppm oregano essential oil; TOE2 with 1000 ppm essential oil; and TOE3 with 1400 ppm essential oil. The pâtés showed adequate technological and physicochemical characteristics and microbiological counts within the legislation standards. No significant differences were observed in the luminosity of the pâté formulations during storage, and the addition of oil contributed to the increase in a* values and stability of b* values. Regarding the lipid and protein oxidation, TOE3 showed lower values at the end of the shelf-life. The addition of essential oil did not affect the hardness and cohesiveness of the products. The fatty acids in greater amounts in the samples were linoleic, oleic, palmitic, and stearic acids. The analysis of biogenic amines indicated that only the treatments with the highest amounts of sodium erythorbate (TES and TOE1) showed losses of spermidine. It was observed that decreasing the inclusion of sodium erythorbate and increasing the inclusion of oregano essential oil resulted in a drop in cadaverine values. A total of 46 volatile compounds were detected in the samples with the highest amount of free fatty acids and all the formulations were well accepted sensorially.
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Affiliation(s)
| | | | | | | | | | - Stefane Santos Corrêa
- Postgraduate Program in Animal Science, Maringa State University, Maringá, Paraná, Brazil
| | | | - Rafaela Said
- Postgraduate Program in Pharmaceutical Sciences, Maringa State University, Maringá, Paraná, Brazil
| | | | | | | | - Oscar Oliveira Santos
- Postgraduate Program in Food Science, Maringa State University, Maringá, Paraná, Brazil
| | | | | | - Andresa Carla Feihrmann
- Postgraduate Program in Food Science, Maringa State University, Maringá, Paraná, Brazil
- Department of Food Engineering, Maringa State University, Maringá, Paraná, Brazil
- Postgraduate Program in Food Engineering, Maringa State University, Maringá, Paraná, Brazil
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Pontes MPD, Khatlab ADS, Del Vesco AP, Granzoto GH, Soares MAM, Sousa FCBD, Souza MLRD, Gasparino E. The effect of light regime and time of slaughter in broiler on broiler performance, liver antioxidant status, and expression of genes related to peptide absorption in the jejunum and melatonin synthesis in the brain. J Anim Physiol Anim Nutr (Berl) 2023; 107:607-620. [PMID: 35403251 DOI: 10.1111/jpn.13712] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/04/2021] [Revised: 02/18/2022] [Accepted: 03/24/2022] [Indexed: 11/27/2022]
Abstract
This study aimed to assess the effects of light regime and time of slaughter on primal cut and organ weights, peptide transporter 1 (PEPT1) gene expression in the jejunum, arylalkylamine N-acetyltransferase (AANAT) gene expression in the brain, and liver oxidant/antioxidant status in broilers aged 37 days. The experiment was conducted in a factorial completely randomized design, with two light regimes (intermittent light varying according to bird age and continuous light under an 18 h light/6 h dark photoperiod) and four times of slaughter (2:00, 8:00, 14:00 and 20:00 h). There was an interaction effect on PEPT1 and AANAT expression, lipid and protein oxidation and superoxide dismutase (SOD) activity. In both light regimes, PEPT1 expression responded cubically to slaughter time. In the continuous light group, PEPT1 expression was highest in birds slaughtered at 2:00 and 14:00 h, whereas, in the intermittent light treatment, expression was highest at 8:00 h. In the continuous light regime, AANAT expression had a cubic relationship with time of slaughter, with the greatest values recorded at 20:00 h. In the intermittent light regime, slaughter time showed a cubic effect on lipid oxidation, which was highest at 8:00 h. In the continuous light group, there was a cubic effect on nitrite concentration, lipid oxidation, protein oxidation, and SOD activity; nitrite levels, lipid oxidation, and protein oxidation were highest and SOD activity was lowest in birds slaughtered at 14:00 h. Time of slaughter influenced catalase activity, which responded cubically; catalase activity was lowest at 8:00 and 14:00 h. This study is the first to demonstrate that PEPT1 expression in the jejunum of broilers follows a diurnal rhythm and varies according to light regime. The results also suggest that mainly continuous lighting and slaughter at 14:00 h when the animals are possibly more active may be more stressful to broilers.
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Affiliation(s)
- Mauricio Pires de Pontes
- Graduate Program in Environmental Biotechnology, State University of Maringá, Jardim Universitário, Maringá, Paraná, Brazil
| | - Angélica de Souza Khatlab
- Department of Animal Science, State University of Maringá, Jardim Universitário, Maringá, Paraná, Brazil
| | - Ana Paula Del Vesco
- Department of Animal Science, Federal University of Sergipe, Avenida Marechal Rondon, s/n, Jardim Rosa Elze, São Cristóvão, Sergipe, Brazil
| | | | - Maria Amélia Menck Soares
- Department of Genetics, Federal Rural University of Rio de Janeiro, Seropédica, Rio de Janeiro, Brazil
| | | | | | - Eliane Gasparino
- Department of Animal Science, State University of Maringá, Jardim Universitário, Maringá, Paraná, Brazil
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de Souza MLR, Fernandes VRM, Gasparino E, Coutinho ME, Vianna VO, Matiucci MA, Coradini MF, Oliveira GG, Goes MD, Dos Reis Goes ES, Parisi G, Feihrmann AC. Pantanal yacare (Caiman yacare) tail fillets subjected to traditional hot smoking and liquid smoke. J Sci Food Agric 2022; 102:6423-6431. [PMID: 35562846 DOI: 10.1002/jsfa.12009] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/21/2022] [Revised: 05/04/2022] [Accepted: 05/13/2022] [Indexed: 06/15/2023]
Abstract
BACKGROUND The present study aimed to evaluate the effects of hot smoking and liquid smoke on process yield, physicochemical properties, microbiological parameters, fatty acid profile, benzo(a)pyrene levels, and sensory profile of Pantanal yacare tail fillets. The fillets were subjected to two types of smoking processes: hot smoking and liquid smoke flavoring. RESULTS The process yield of liquid-smoked fillets was higher (69.8%) compared to hot-smoked fillets (58.0%). All fillets were with good microbiological quality and low benzo(a)pyrene levels and were well accepted by consumers. The hot-smoked fillets and the liquid-smoked fillets presented 456.2 and 589.7 g kg-1 moisture, 262.3 and 263.7 g kg-1 crude protein, 218 and 85 g kg-1 total lipids, and 26.0 and 20.9 g kg-1 ash, respectively. The major fatty acids identified in the smoked tail fillets were palmitic, stearic, oleic, and linoleic acids. CONCLUSION The liquid-smoked fillets had lower lipid content, and higher process yield because of lower losses; thus, they proved to be more advantageous and practical to obtain than the hot-smoked fillets. © 2022 Society of Chemical Industry.
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Affiliation(s)
| | | | - Eliane Gasparino
- Universidade Estadual de Maringá, Programa de Pós-Graduação em Zootecnia, Maringá, Brazil
| | - Marcos Eduardo Coutinho
- Instituto Brasileiro de Meio Ambiente e dos Recursos Naturais Renováveis, Centro de Conservação e Manejo de Répteis e Anfíbios, Lagoa Santa, Brazil
| | | | - Marcos Antônio Matiucci
- Universidade Estadual de Maringá, Programa de Pós-Graduação em Ciência de Alimentos, Maringá, Brazil
| | - Melina Franco Coradini
- Universidade Estadual de Maringá, Programa de Pós-Graduação em Zootecnia, Maringá, Brazil
| | | | - Marcio Douglas Goes
- Universidade Estadual do Oeste do Paraná, Programa de Pós-Graduação em Zootecnia, Marechal Candido Rondon, Brazil
| | | | - Giuliana Parisi
- Department of Agriculture, Food, Environment and Forestry, Università degli Studi di Firenze, Florence, Italy
| | - Andresa Carla Feihrmann
- Universidade Estadual de Maringá, Programa de Pós-Graduação em Ciência de Alimentos, Maringá, Brazil
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de Souza MLR, Alda PC, Coradini MF, Chambo APS, Graton Mikcha JM, Takayama DM, Oliveira GG, Verdi R, Matiucci MA, Gasparino E, Feihrmann AC, dos Reis Goes ES. Processing and Storage Rather of Mortadella from Nile Tilapia Filleting Residues. Journal of Aquatic Food Product Technology 2022. [DOI: 10.1080/10498850.2022.2094740] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
Affiliation(s)
| | - Paola Casagrande Alda
- Graduação em Zootecnia, Universidade Estadual de MaringáPrograma de Pós-, Maringá, Brazil
| | - Melina Franco Coradini
- Graduação em Zootecnia, Universidade Estadual de MaringáPrograma de Pós-, Maringá, Brazil
| | | | | | | | | | - Rafaela Verdi
- Graduação em Zootecnia, Universidade Estadual de MaringáPrograma de Pós-, Maringá, Brazil
| | | | - Eliane Gasparino
- Departamento de Zootecnia, Universidade Estadual de Maringá, Maringá, Brazil
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Correa SS, Oliveira GG, dos Santos FV, Coradini MF, de Souza Alves LF, Matiucci MA, Gasparino E, dos Reis Goes ES, Feihrmann AC, de Souza MLR. Flavored Amazonic pirarucu ( Arapaima giga) waste flour (salted and sweet) for inclusion in food products. J Food Sci Technol 2022; 59:3053-3062. [PMID: 35872727 PMCID: PMC9304487 DOI: 10.1007/s13197-022-05480-7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 03/15/2022] [Accepted: 04/27/2022] [Indexed: 06/15/2023]
Abstract
This study aimed to develop flavored flours (salty and sweet) from Amazonic pirarucu waste (Arapaima gigas), include them in extruded snacks, and evaluate the nutritional, physicochemical, microbiological, and acceptance characteristics of these products. A standard flour was elaborated with pirarucu carcass, which presented 54.42% of protein and 7.24% of lipids, and from this, flavored flours were elaborated (salty and sweet). The standard flour had higher levels of protein, calcium, and phosphorus; and the salted one had higher levels of lipids. The fatty acids present in greater quantities were oleic (average of 32.21%), linolenic (average of 20.74%), and palmitic (average of 17.81%). The flavored flours were better accepted than the standard flour, for all sensory attributes and purchase intention. The snacks with sweet flour, despite better results in the sensory attributes of color, aroma, and flavor, were the ones that presented the lowest content of protein and ash, when compared to those with inclusion of standard flour. It is concluded that the pirarucu waste can be used for producing flavored flours and extruded snacks, with the purpose of improved food products.
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Affiliation(s)
- Stefane Santos Correa
- Postgraduate Program in Animal Science, State University of Maringá - UEM, Maringá, PR Brazil
- Institute of Rural Development of Amapá, Santana, AP Brazil
| | | | | | - Melina Franco Coradini
- Postgraduate Program in Animal Science, State University of Maringá - UEM, Maringá, PR Brazil
| | | | | | - Eliane Gasparino
- Postgraduate Program in Animal Science, State University of Maringá - UEM, Maringá, PR Brazil
| | | | | | - Maria Luiza Rodrigues de Souza
- Postgraduate Program in Animal Science, State University of Maringá - UEM, Maringá, PR Brazil
- Department of Animal Science, State University of Maringá - UEM, Maringá, PR Brazil
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Ferreira de Campos TA, Rech de Marins A, Marques da Silva N, Matiucci MA, Catarini dos Santos I, Alcalde CR, Rodrigues de Souza ML, Gomes RG, Feihrmann AC. Effect of the addition of the probiotic Bifidobacterium animalis subsp. Lactis (BB-12) in free and microencapsulated form and the prebiotic inulin to synbiotic dry coppa. Food Res Int 2022; 158:111544. [DOI: 10.1016/j.foodres.2022.111544] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/16/2022] [Revised: 06/10/2022] [Accepted: 06/18/2022] [Indexed: 11/04/2022]
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Cavali J, de Souza MLR, Silva de Oliveira Kanarski P, Coradini MF, Vieira Dantas Filho J. Tanned leather of the paiche Arapaima gigas Schinz, 1822 (Arapaimidae) with extracts of vegetable origin to replace chromium salts. PLoS One 2022; 17:e0261781. [PMID: 35061734 PMCID: PMC8782319 DOI: 10.1371/journal.pone.0261781] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/17/2021] [Accepted: 12/09/2021] [Indexed: 11/18/2022] Open
Abstract
With the intensification of fish farming, the amount of residues also increased. One of the by-products generated is leather. However, several factors influence its quality, among them, the types of tanning used. Paiche (Arapaima gigas) is the largest freshwater fish in the world, and therefore has great potential in the use of leather, in addition to being one of the most cultivated fish in the Rondônia state. The aimed was to evaluate the physicomechanical resistance, histological and morphological aspects in different directions of the fibers of the paiche to evaluate the tanning with chromium oxide and vegetable tannin. Paiches with an average weight of 12.0 kg were used, skins were made and tanned using chromium and vegetable tannin as techniques. After tanning, 20 specimens were removed in longitudinal, transverse and diagonal directions to the fish body, to determine resistance in dynamometer and leather for histological analysis, scanning electron microscopy and physical-chemical analysis. The average thickness of the specimens of the leathers ranged 1.79mm to 2.82mm, in addition, there was no interaction between the type of tanning agent and the directions obtained for strength, traction and elongation. Regarding the progressive tearing test, there was also no interaction effect. However, the defined factors had relevant differences for the maximum and average amount applied, and the leathers tanned with vegetable tannin expanded to larger dimensions 110.19 and 85.52 N. According to the images obtained by histology and scanning microscopy, they presented that in the longitudinal and transverse direction the collagen fibers are presented in layers parallel to the leather surface and in the diagonal direction the interlacing is more intense, that is, in addition to the overlapping layers intercalated thinner, close to the surface, fiber bundles can also be seen crossing each other. It is concluded that leathers tanned with vegetable tannin have less resistance than leathers tanned with chromium salts for traction to rupture and greater resistance to tear.
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Affiliation(s)
- Jucilene Cavali
- Programa de Pós-Graduação em Ciências Ambientais, Universidade Federal de Rondônia (UNIR), Rolim de Moura, Rondônia, Brazil
| | | | | | - Melina Franco Coradini
- Laboratório de Processamentos de Peles e Couros, Universidade Estadual de Maringá (UEM), Maringá, Paraná, Brazil
| | - Jerônimo Vieira Dantas Filho
- Programa de Pós-Graduação em Ciências Ambientais, Universidade Federal de Rondônia (UNIR), Rolim de Moura, Rondônia, Brazil
- * E-mail:
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de Souza MLR, Gasparino E, Goes ESDR, Coradini MF, Vieira VI, Oliveira GG, Matiucci MA, de Castro ACVJ, Siemer S, Fernandes VRT, Feihrmann AC. Fish carcass flours from different species and their incorporation in tapioca cookies. Future Foods 2022. [DOI: 10.1016/j.fufo.2022.100132] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022] Open
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Abstract
Knowing the potential of fish waste for the preparation of pâtés, there is the possibility of adding greater sustainability to the aquaculture sector. The aim was to prepare pâtés from fish processing residues with the inclusion of smoked fishmeal and evaluate their sensory, microbiological, physicochemical, and shelf-life characteristics. Three treatments were used: pâté without fishmeal inclusion (PSF), with smoked salmon carcass meal inclusion (PFSD), and smoked tilapia carcass meal (PFTD). The inclusion of the flours reduced the moisture, carbohydrate, and water activity. However, they increased the ash, salt, and collagen content. The lipid content was higher for the PFSD. The PSF showed peak oxidation at 15 days and the PFSD and PFTD around 45 days over the course of the 90-day shelf-life. The luminosity and b* coordinate were lower for PFTD, while the a* coordinate was higher for PFSD. Only the b* coordinate showed changes in PSF and PFSD throughout the 30 days of shelf-life, and its color tended to yellow at 15 days. The sensory analysis did not differ statistically between treatments (p > 0.05) for all attributes, except color, where the highest score was attributed to PSF. As for the overall impression, PSF also obtained the highest score, which may be associated with its color. By including fish flours, the nutritional composition and color of the tilapia-trimmed pâtés are changed, achieving an average acceptance level of 67%.
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Abstract
Cereal bars are practical, popular, and represent a multicomponent food with market potential. This work aimed to develop tasty cereal bars with kabocha seeds (Cucurbita moschata), kabochapeels, pineapple peel (Ananassp.), and passion fruit peel (Passiflorasp.) with different levels of fishmeal, as nutritional enrichment. To this purpose, the fish meal was prepared with tilapia and salmon carcasses added to the basic ingredients of the bar. The fish concentrate levels used were 0% (control), 5%, 10% and 15%, amounting to four treatments, with five replications. The elaborated bars were analyzed for proximate compositional, sensory properties, and microbiological contamination. The resultsindicated high levels of protein (49.65%) and lipid (32.40%) for fishmeal. The inclusion of this concentrate in cereal bars interfered with their composition by increasing protein content and reducing the content of carbohydrates and caloric value. As forsensory properties, the average scores were around 6, which indicates that the panelists slightly liked the product. It can be concluded that the addition of up to 15% of tilapia fishmeal with salmon in savory cereal bars containing seed and fruit peel, improve their nutritional composition without adversely affecting their sensory quality.
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Matiucci MA, Souza MLRD, Chambo APS, Vitorino KC, Réia S, Verdi R. PATÊS ELABORADOS A PARTIR DE RESÍDUOS DO BENEFICIAMENTO DE TILÁPIA COM E SEM DEFUMAÇÃO. Iniciac cient Cesumar 2019. [DOI: 10.17765/1518-1243.2019v21n2p163-173] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022] Open
Abstract
O presente trabalho teve como objetivo elaborar patês de aparas de tilápia e farinha de resíduos de tilápia defumada. Foram utilizados três tratamentos e cinco repetições, sendo eles patê com aparas de tilápia (Trat 1), patê com aparas e farinha de carcaça defumada (Trat 2) e patê com aparas e farinha de aparas defumadas (Trat 3). Os tratamentos foram avaliados para sua caracterização microbiológica e para avaliação da composição nutricional e aspectos sensoriais. As análises sensoriais revelaram que o produto foi bem aceito pelos consumidores, indicando que a inclusão das farinhas não interferiu nas características sensórias do patê. A inclusão de farinha de carcaça defumada nos patês de aparas de tilápia aumentou o teor proteico e diminui o teor de carboidrato. Com a inclusão das farinhas nos patês houve a redução do valor calórico nesse produto. Sendo assim a inclusão da farinha de carcaça defumada nos patês de aparas de filetagem da tilápia seria o mais ideal, por apresentar maior teor de proteína e menor teor de carboidrato. As análises microbiológicas indicaram que os produtos estavam aptos para o consumo humano.
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Vitorino KC, Chambo APS, Coradini MF, Matiucci MA, Graton Michka JM, Goes ESDR, Gonçalves AA, Souza MLRD. Cereal Bars Flavored with Fish Protein Concentrate from Different Species. Journal of Aquatic Food Product Technology 2019. [DOI: 10.1080/10498850.2019.1694615] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
Affiliation(s)
| | | | - Melina Franco Coradini
- Programa de Pós-Graduação em Zootecnia, Universidade Estadual de Maringá (UEM), Maringá, Brazil
| | | | - Jane Martha Graton Michka
- Departamento de Análises Químicas e Biomedicina, Universidade Estadual de Maringá (UEM), Maringá, Brazil
| | | | - Alex Augusto Gonçalves
- Departamento de Ciências Animais (DCA), Centro de Ciências Agrárias (CCA), Universidade Federal Rural do Semi-Árido (UFERSA), Mossoró, Brazil
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Abstract
This study aimed to elaborate and characterize meals containing waste from processing of tilapia, tuna, salmon and sardine for human consumption. Carcasses of tilapia and salmon, tuna torsos without fins and sardine tails were cooked, pressed, milled and dehydrated, resulting in waste meal. Greater protein (83.28%) and lower mineral matter (5.31%) were observed in tuna meal. Salmon meal presented greater content of lipids (18.81%) and sardine meal, lower content (3.98%). Tilapia meal presented greater mineral matter (37.66%), calcium (9.37%) and phosphorus (6.08%). Higher content of iron was observed in sardine and tuna meals. Higher amounts of fatty acids from n-3 series were found in salmon (53.71 g kg-1), sardine (47.46 g kg-1) and tuna (36.98 g kg-1). Concerning amino acids, glutamic acid showed greater proportion in all meals, followed by lysine, leucine, glycine and aspartic acid. All meals presented high biological and nutritional values and are regarded as important sources of calcium, phosphorus and iron.
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Campelo DAV, Souza MLRD, Moura LBD, Xavier TO, Yoshida GM, Goes ESDR, Mikcha JMG. Addition of different tuna meal levels to pizza dough. Braz J Food Technol 2017. [DOI: 10.1590/1981-6723.1416] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
Abstract The aim of this study was to develop pizza dough with different levels of tuna meal (Tunnus spp.). In order to produce tuna meal, tuna torsos without fins were used, cooked for 1 hour, pressed, milled and dehydrated for 24 hours at 60 °C. Pizza dough was produced without (0%) or with the addition of 5, 10, 15 and 20% of tuna meal, calculated based on the quantity of wheat flour. The tuna meal and different pizza pastries were analyzed for moisture content, crude protein, total lipids, ash, carbohydrates, caloric value and fatty acid profiles. Microbiological and sensory analyses were also carried out on the pizza pastries. The increasing addition of tuna meal resulted in gains in the crude protein (10.89 to 18.94%), total lipid (4.63 to 5.89%) and ash (2.54 to 3.54%) contents of the pizza pastries, not influencing the moisture content or caloric value. The inclusion of tuna meal linearly increased the quantity of n-3 series fatty acids in the pizza pastry, from 1.56 to 5.93 g/kg with the addition of 20% tuna meal. The ratio between the polyunsaturated and saturated fatty acids in the tuna meal and pizza pastries varied from 1.21 to 1.85. The microbiological analyses showed that the pizza pastries were produced under proper hygiene conditions. It was also observed that the addition of 5 to 20% of tuna meal to the pizza pastry did not significantly (p>0.05) alter the parameters of aroma, flavor, overall impression and purchase intention. It was therefore concluded that the addition of 5 to 20% tuna meal is effective in improving the nutritional value and fatty acid profile of pizza pastry.
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Justen AP, Souza MLRD, Monteiro ARG, Mikcha JMG, Gasparino E, Delbem ÁB, de Carvalho MRB, Del Vesco AP. Preparation of Extruded Snacks with Flavored Flour Obtained from the Carcasses of Nile Tilapia: Physicochemical, Sensory, and Microbiological Analysis. Journal of Aquatic Food Product Technology 2016. [DOI: 10.1080/10498850.2015.1136718] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Affiliation(s)
- Alex P. Justen
- Animal Science Department, State University of Maringá, Maringá, Brazil
| | | | | | - Jane M. G. Mikcha
- Clinical Analyses and Biomedicine Department, State University of Maringá, Maringá, Brazil
| | - Eliane Gasparino
- Animal Science Department, State University of Maringá, Maringá, Brazil
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Souza MLRD, Macedo-Viegas EM, Zuanon JAS, Carvalho MRBD, Goes ESDR. <b>Processing yield and chemical composition of rainbow trout (<i>Oncorhynchus mykiss</i>) with regard to body weight. Acta Sci Anim Sci 2015. [DOI: 10.4025/actascianimsci.v37i2.24165] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022] Open
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Macedo-Viegas EM, Souza MLRD, Zuanon JAS, Faria RHSD. Rendimento e composição centesimal de filés in natura e pré-cozido em truta arco-íris, Oncorhynchus mykiss (Wallbaum). Acta Sci Anim Sci 2008. [DOI: 10.4025/actascianimsci.v24i0.2588] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022] Open
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Souza MLRD, Aguilar Valdez MDC, Hoch ALV, Oliveira KFD, Matos IR, Camin AM. Avaliação da resistência da pele de tilápia do Nilo (Oreochrmis niloticus) nos sentidos longitudinal, transversal e diagonal, depois de submetida ao curtimento com sais de cromo e recurtimento com diferentes agentes curtentes. Acta Sci Anim Sci 2006. [DOI: 10.4025/actascianimsci.v28i3.54] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022] Open
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Souza MLRD, Oliveira da Silva L. Efeito de técnicas de recurtimento sobre a resistência do couro da tilápia do Nilo (<em>Oreochromis niloticus</em> L.). Acta Sci Anim Sci 2005. [DOI: 10.4025/actascianimsci.v27i4.1185] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022] Open
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Souza MLRD, Viegas EMM, Sobral PJDA, Kronka SDN. Efeito do peso de tilápia no nilo (Oreochromis niloticus) sobre e rendimento e a qualidade de seus filés defumados com e sem pele. Ciênc Tecnol Aliment 2005. [DOI: 10.1590/s0101-20612005000100009] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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Souza MLRD, Casaca JDM, Silva LOD, Ganeco LN, Nakaghi LSO, Faria HS, Schmidt JTA, Franco NDP. Resistência da pele de carpa espelho (Cyprinus carpio specularis) curtida pelas técnicas ao cromo e bioleather. Acta Sci Anim Sci 2004. [DOI: 10.4025/actascianimsci.v26i4.1711] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022] Open
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Faria RHSD, Souza MLRD, Ribeiro RP, Fülbe VM. Avaliação de diferentes posições de marcação externa em juvenis de tilápia Oreochromis niloticus (Cichlidae). Acta Sci Anim Sci 2003. [DOI: 10.4025/actascianimsci.v25i2.2001] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022] Open
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Souza MLRD, Ganeco LN, Nakaghi LSO, Faria RHS, Wagner PM, Povh JA, Ferreira IC. Histologia da pele do pacu (Piaractus mesopotamicus) e testes de resistência do couro. Acta Sci Anim Sci 2003. [DOI: 10.4025/actascianimsci.v25i1.2071] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022] Open
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Faria RHSD, Souza MLRD, Wagner PM, Povh JA, Ribeiro RP. Rendimento do processamento da tilápia do Nilo (Oreochromis niloticus Linnaeus, 1757) e do pacu (Piaractus mesopotamicus Holmberg, 1887). Acta Sci Anim Sci 2003. [DOI: 10.4025/actascianimsci.v25i1.2068] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022] Open
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