scholarly journals NUGGETS PREPARED USING MECHANICALLY SEPARATED MEAT (MSM) OBTAINED FROM TILAPIA CARCASSES AND CASSAVA DOUGH

2021 ◽  
Vol 47 ◽  
Author(s):  
Rafael Gomes Abreu BACELAR ◽  
Marília Da Silva SOUSA ◽  
José Humberto SANTOS FILHO ◽  
Nathálya de Oliveira MOURA ◽  
Maria Christina Sanches MURATORI
Keyword(s):  
Escherichia Coli ◽  
Moisture Content ◽  
Water Activity ◽  
Sensory Analysis ◽  
Purchase Intention ◽  
Human Consumption ◽  
Fish Market ◽  
Mechanically Separated Meat ◽  
Microbiological Analyses ◽  
Coagulase Positive Staphylococcus

The aim of this study was to develop Mechanically Separated Meat (MSM) nuggets produced using tilapia fillet residues (obtained from the filleting process performed at the Fish Market in Teresina, Piauí, Brazil) and cassava dough. Five nugget formulations were developed, and the following microbiological analyses were performed: Escherichia coli counts, coagulase-positive Staphylococcus counts, and Salmonella sp. detection. Physicochemical analyses were also carried out concerning moisture content, ash, protein, lipids, carbohydrates, calories, water activity and pH. A sensory analysis was performed by untrained tasters concerning color, aroma, flavor, texture, global acceptance, and purchase intention. The microbiological analyses results indicate that both the tilapia MSM and the prepared nuggets exhibited suitable hygienic sanitary standard for human consumption. The physicochemical assessments indicated a nutrient-rich product. Regarding the sensory analysis, good nugget acceptance was observed. In conclusion, the use of tilapia MSM to produce nuggets is a good way to use carcasses that would otherwise be discarded, and cassava dough up to 21.5% may be used for nugget production.

scholarly journals Addition of different tuna meal levels to pizza dough

2017 ◽  
Vol 20 (0) ◽  
Author(s):  
Daniel Abreu Vasconcelos Campelo ◽  
◽  
Maria Luiza Rodrigues de Souza ◽  
Lorena Batista de Moura ◽  
Tadeu Orlandi Xavier ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Moisture Content ◽  
Purchase Intention ◽  
Crude Protein ◽  
Saturated Fatty Acids ◽  
Caloric Value ◽  
Sensory Analyses ◽  
Microbiological Analyses ◽  
Different Levels

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.

scholarly journals Drying of residual tilapia skin from filleting using a thermophotovoltaic solar dehydrator

2021 ◽  
Vol 15 (2) ◽  
pp. 166-172
Author(s):  
Karina dos Santos Rodrigues ◽  
Eveny Silva de Melo ◽  
Isabel Cristina da Paz Lima ◽  
Rafael Gomes Abreu Bacelar ◽  
Alexandre Miranda Pires dos Anjos ◽  
...  
Keyword(s):  
Sodium Chloride ◽  
Water Activity ◽  
Fish Species ◽  
Crude Protein ◽  
Human Consumption ◽  
Chemical Analyses ◽  
Fish Market ◽  
Physical Chemical ◽  
By Products ◽  
Chloride Concentrations

Tilapia comprises one of the most cultivated fish species worldwide, mainly commercialized in the form of fillets. As a result, the amount of waste generated by processing is high, with tilapia skin being commonly discarded and not used as food for human consumption. In this context, the aim of this study was to dry residual filleted tilapia skins in a solar dehydrator and perform physical-chemical analyses after drying in order to evaluate the potential for the development of byproducts. The skins were collected at a fish market on Mercado do Peixe in Teresina - PI. Treatments consisted of four sodium chloride concentrations (0.0%; 25.0%; 50.0% and 100.0%), with five replications, totaling 25 samples. The skins were dried in the solar dehydrator for 24 hours, followed by moisture, ash, protein, lipids, pH and water activity analyses. Moisture in the in naturaskins was 57.7%, differing significantly from the dehydrated tilapia skins, which ranged from 9.4% to 10.6%. The ash in the in natura skins was 0.17%, while dehydrated tilapia skins displayed variations from 1.19% to 4.17%. The crude protein found of the in natura skins was 41.4%, significantly different (P <0.05) from the skins submitted to the solar dehydration method. Based on these findings, the use of solar dehydrator for short periods is confirmed to favor the uniform dehydration of residual tilapia skin from filleting, generating a product with satisfactory bromatological patterns for the development of fish-based by-products.

scholarly journals Developing and Testing Gluten-Free Spaghetti using Quinoa

2019 ◽  
Vol 8 (5) ◽  
pp. 20
Author(s):  
Cindy Caratini ◽  
Kurt A. Rosentrater
Keyword(s):  
Moisture Content ◽  
Water Activity ◽  
Sensory Analysis ◽  
Chemical Properties ◽  
Cooking Time ◽  
Gluten Free ◽  
Extrusion Processing ◽  
Physico Chemical ◽  
Unit Density ◽  
Quinoa Flour

The goal of this study was to make quinoa pasta only with flour and water using extrusion processing and to compare quinoa spaghetti with commercial spaghetti from Barilla containing gluten thanks to physico-chemical tests. First, using a KitchenAid, several tests were carried out in order to find the recipe with a suitable proportion of water and quinoa flour. After the moisture content has been found, three formulations with the same moisture content (38%) were selected using several percentage of pre-gelatinization (20%, 30% and 40%) in order to compare the influence of level of pre-gelatinization on dough properties. The pre-gelatinization was in order to improve the texture and the appearance of pasta because with 38% of moisture content without pre-gelatinization, pasta were too breakable and sticky. However, as regarding results on physico-chemical properties, pre-gelatinization had increased the percentage of cooking loss and the water activity. Moreover, the pre-gelatinization did not have an impact on moisture content, unit density, cooking time and the texture. Concerning the color, the pre-gelatinization had improved the lightness only for 30% of pre-gelatinization. The main problem with the pre-gelatinization was an excessive starch swelling which caused damage, an irreversible disruption of the protein-starch network. Moreover, the optimal formulation (30%) used to produce quinoa pasta with extruder, did not have good results. According to sensory analysis, the major problem with quinoa pasta was due to the texture, which was too breakable, with a lack of firmness, as well as the color of quinoa pasta.

Inactivation of Escherichia coli O157:H7 and Salmonella by Gamma Irradiation of Alfalfa Seed Intended for Production of Food Sprouts†

2003 ◽  
Vol 66 (2) ◽  
pp. 175-181 ◽  
Author(s):  
DONALD W. THAYER ◽  
KATHLEEN T. RAJKOWSKI ◽  
GLENN BOYD ◽  
PETER H. COOKE ◽  
DOUGLAS S. SOROKA
Keyword(s):  
Escherichia Coli ◽  
Moisture Content ◽  
Water Activity ◽  
Escherichia Coli O157 ◽  
E Coli ◽  
Alfalfa Seed ◽  
D Values ◽  
Different Sources ◽  
D Value ◽  
Alfalfa Seeds

Inonizing irradiation was determined to be a suitable method for the inactivation of Salmonella and Escherichia coli O157:H7 on alfalfa seed to be used in the production of food sprouts. The radiation D (dose resulting in a 90% reduction of viable CFU) values for the inactivation of Salmonella and E. coli O157:H7 on alfalfa seeds were higher than the D-values for their inactivation on meat or poultry. The average D-value for the inactivation of Salmonella on alfalfa seeds was 0.97 ± 0.03 kGy; the D-values for cocktails of meat isolates and for vegetable-associated isolates were not significantly different. The D-values for nonoutbreak and outbreak isolates of E. coli O157:H7 on alfalfa seeds were 0.55 ± 0.01 and 0.60 ± 0.01 kGy, respectively. It was determined that the relatively high D-values were not due to the low moisture content or the low water activity of the seed. The D-values for Salmonella on alfalfa seeds from two different sources did not differ significantly, even though there were significant differences in seed size and water activity. The increased moisture content of the seed after artificial inoculation did not significantly alter the D-value for the inactivation of Salmonella. The results of this study demonstrate that 3.3- and 2-log inactivations can be achieved with a 2-kGy dose of ionizing radiation, which will permit satisfactory commercial yields of sprouts from alfalfa seed contaminated with E. coli O157:H7 and Salmonella, respectively.

scholarly journals Effect of Addition of Green Coffee Parchment on Structural, Qualitative and Chemical Properties of Gluten-Free Bread

Foods ◽  
2020 ◽  
Vol 10 (1) ◽  
pp. 5
Author(s):  
Paola Littardi ◽  
Massimiliano Rinaldi ◽  
Maria Grimaldi ◽  
Antonella Cavazza ◽  
Emma Chiavaro
Keyword(s):  
Moisture Content ◽  
Oxidative Stability ◽  
Water Activity ◽  
Chemical Properties ◽  
Antioxidant Compounds ◽  
Total Phenol Content ◽  
Green Coffee ◽  
Gluten Free ◽  
Wet Processing ◽  
Total Antioxidant

Green coffee parchment (GCP) is becoming interesting, due to the diffusion of wet processing in which coffee parchment is collected separately; it is one of the less studied coffee by-products, but it is reported to be rich in phenolic compounds and dietary fiber. The addition of GCP (355–500 μm) at 2 % to gluten-free breads was investigated in terms of physical properties (volume, moisture content, water activity, crumb grain, texture, and color), total antioxidant capacity (TAC) and total phenol content during three days of storage. Moreover, the effects of GCP on sensorial characteristics, 5-hydroxymethylfurfural (HMF), and oxidative stability was evaluated. From the sensorial analysis, bread with 2% addition resulted in being acceptable for consumers with no significant differences from the control, while 4% of GCP was discarded by consumers, as it resulted in being too bitter. Moreover, GCP at 2% addition did not modify volume, moisture content, and water activity. On the contrary, GCP deeply affected the color with a darker aspect that was appreciated by consumers. Regarding texture, 2% of GCP did not affect hardness, cohesiveness, and staling process during storage. Interestingly, 2% of GCP significantly improved the TAC and oxidative stability of the bread; in accordance with these results, 2% of GCP reduced the HMF content, thanks to its antioxidant compounds.

Microwave Nondestructive Sensing of Moisture Content and Water Activity of Almonds

2021 ◽  
Vol 64 (4) ◽  
pp. 1373-1379
Author(s):  
Samir Trabelsi
Keyword(s):  
Dielectric Constant ◽  
Dielectric Properties ◽  
Dielectric Loss ◽  
Moisture Content ◽  
Bulk Density ◽  
Water Activity ◽  
Free Space ◽  
Loss Factor ◽  
Dielectric Loss Factor ◽  
List Type

HighlightsMoisture and water activity were determined nondestructively and in real time from measurement of dielectric properties.Moisture and water activity calibration equations were established in terms of the dielectric properties.Situations in which bulk density was known or unknown were considered.SEC ranged from 0.41% to 0.68% for moisture and from 0.02 to 0.04 for water activity.Abstract. A method for rapid and nondestructive determination of moisture content and water activity of granular and particulate materials was developed. The method relies on measurement of the dielectric constant and dielectric loss factor at a single microwave frequency. For the purpose of illustration, the method was applied to predicting the moisture content and water activity of almond kernels. A free-space transmission technique was used for accurate measurement of the dielectric properties. Samples of Bute Padre almond kernels with moisture content ranging from 4.8% to 16.5%, wet basis (w.b.), and water activity ranging from 0.50 to 0.93 were loaded into a Styrofoam sample holder and placed between two horn-lens antennas connected to a vector network analyzer. The dielectric properties were calculated from measurement of the attenuation and phase shift at 8 GHz and 25°C. The dielectric properties increased linearly with moisture content, while they showed an exponential increase with water activity. Situations in which the bulk density was known and unknown were considered. Linear and exponential growth regressions provided equations correlating the dielectric properties with moisture content and water activity with coefficients of determination (r2) higher than 0.96. Analytical expressions of moisture content and water activity in terms of the dielectric properties measured at 8 GHz and 25°C are provided. The standard error of calibration (SEC) was calculated for each calibration equation. Results show that moisture content can be predicted with SECs ranging from 0.41% to 0.68% (w.b.) and water activity with SECs ranging from 0.02 to 0.04 for almond kernel samples with water activity ranging from 0.5 to 0.9 and moisture contents ranging from 4.8% to 16.5% (w.b.). Keywords: Bulk density, Dielectric constant, Dielectric loss factor, Free-space measurements, Loss tangent, Microwave frequencies, Moisture content, Water activity.

scholarly journals Flour production from shrimp by-products and sensory evaluation of flour-based products

2013 ◽  
Vol 48 (8) ◽  
pp. 962-967 ◽  
Author(s):  
Thiago Mendes Fernandes ◽  
João Andrade da Silva ◽  
Ana Hermínia Andrade da Silva ◽  
José Marcelino de Oliveira Cavalheiro ◽  
Maria Lúcia da Conceição
Keyword(s):  
Sensory Evaluation ◽  
Sensory Analysis ◽  
New Products ◽  
Cholesterol Content ◽  
Pathogenic Microorganism ◽  
Sensorial Evaluation ◽  
Flour Production ◽  
Microbiological Analyses ◽  
By Products

The objective of this work was to evaluate the production of flour using by-products (cephalothorax) obtained from the shrimp (Litopenaeus vannamei) industry, and to perform a sensory analysis of shrimp flour-based products. Physicochemical and microbiological analyses on fresh cephalothorax and on manufactured flour were performed, as well as the determination of cholesterol content of this flour, and the sensorial evaluation of soup and pastry made with this flour. By the microbiological analyses, no pathogenic microorganism was detected in the samples. Physicochemical analyses of flour showed high levels of protein (50.05%) and minerals (20.97%). Shrimp cephalothorax flour showed high levels of cholesterol. The sensory evaluation indicated a good acceptance of the products, with satisfactory acceptability index (81% for soup, and 83% for pastry), which indicates that shrimp cephalothorax in the form of flour has a potential for developing new products.

scholarly journals CURVAS DE SECAGEM E AVALIAÇÃO DA ATIVIDADE DE ÁGUA DA BANANA PASSA

2004 ◽  
Vol 22 (1) ◽  
Author(s):  
MILTON CANO-CHAUCA ◽  
AFONSO M. RAMOS ◽  
PAULO C. STRINGHETA ◽  
JOSÉ ANTONIO MARQUES ◽  
POLLYANNA IBRAHIM SILVA
Keyword(s):  
Experimental Data ◽  
Linear Regression ◽  
Moisture Content ◽  
Water Activity ◽  
Linear Regression Analysis ◽  
Sorption Isotherms ◽  
Exponential Model ◽  
Drying Time ◽  
Non Linear ◽  
Drying Curves

Curvas de secagem de banana passa foram determinadas, utilizando-se três temperaturas do ar de secagem. Os resultados indicaram que para reduzir o teor de umidade do produto até 23,5% foram necessários tempos de secagem de 51, 36 e 30 horas paras as temperaturas de 50, 60 e 70ºC, respectivamente. O modelo exponencial U/Uo = exp(-kt) foi ajustado para os dados experimentais mediante análise de regressão não-linear, encontrandose alto coeficiente de regressão linear. Determinou-se a atividade de água do produto ao longo do processo de secagem para as três temperaturas testadas. Estudou-se a correlação entre a atividade de água e o teor de umidade do produto, determinando-se as isotermas de dessorção da banana passa a 25ºC. Observou-se que a atividade de água diminuiu em função do tempo de secagem e do teor de umidade para as três temperaturas de secagem. Os dados experimentais foram ajustados mediante regressão não-linear ao modelo polinomial e a seguinte equação foi obtida: U = -1844,93 + 7293,53Aa – 9515,52Aa2 + 4157,196Aa3. O ajuste mostrou-se satisfatório (R2 > 0,90). DRYING CURVES AND WATER ACTIVITY EVALUATION OF THE BANANA-PASSES Abstract Banana drying curves were determined by utilizing three drying air temperatures. The results indicated that to reduce the moisture content of the product until 23.5% it were necessary drying times of 51, 36 and 30 hours for temperatures of 50, 60 and 70ºC, respectively. The exponential model U/Uo = exp(-kt) was adjusted for the experimental data by means of non linear regression analysis, and a high coefficient of linear regression was found. The water activity of the product was determined throughout the drying process for the three tested temperatures. The correlation between the water activity and moisture content of the product was studied, and the sorption isotherms were determined at 25º C. It was observed that the water activity decreased in function to the drying time and moisture content for the three drying temperatures. The experimental data were adjusted by means of non linear regression to the polynomial model and the following equation was obtained: U = - 1844.93 + 7293.53A a – 9515.52 Aa 2 + 4157.196A a 3. The final adjust was satisfactory (R2 > 0.90).

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