Guia de análises microbiológicas para cortes de aves in natura: elaboração e aplicação prática

An effective hygiene and sanitation inspection of meat and meat products is essential for its production and commercialization. For this reason, the national and international standards responsible for these products quality control employs microbiological analyses methods as quality control tools. In December of 2012, it was included in the Ministério da Agricultura Pecuária e Abastecimento (MAPA) website, a Microbiological Scope of food and water, which presents the replacement of some methods proposed by the Normative Instruction 62. Some of these methodologies are considered rapid, practical and convenient. However, other methodologies were still replaced by conventional ones, which presents disadvantages as incorrect interpretations of the microorganism phenotypical and biochemical characteristics, leading to the misinterpretation of test results. Therefore, the objective of this study is to develop a comprehensive, practical and illustrative guidebook of microbiological analysis for in natura poultry cuts. The methods addressed in this guide are the official standards analysis required by the poultry cuts legislation, which are the Escherichia coli count, the thermotolerant coliforms count, the aerobic plate count and the detection of Salmonella spp. The approached methodologies for these analysis will be the AOAC 998.08, the Normative Instruction 62 and the ISO 4833-1:2013 and ISO 6579:2002, respectively. In these events, it is expected to obtain an enlightening and approved guidebook evaluated by laboratory technicians, which will help reduce the analytical subjectivity leading to a more reliable interpretation of the test results.

Aproveitamento de subprodutos da indústria de carne suína: caracterização físico-química do queijo de porco

Headcheese is a meat sausage originated from Europe made from hog slaughter by-products. It is a much appreciated product in the South of Brazil which is increasingly established in the market, however it does not have official regulations yet. This study aimed to present the physicochemical characterization of headcheese in a western Santa Catarina industry supervised by Companhia Integrada de Desenvolvimento Agrícola de Santa Catarina and assess 10 different brands to find the relationship between chemical composition and texture profile analysis (TPA). Thus, the chemical composition, energy value, total nitrite, lipid oxidation and physical parameters (color and texture) were evaluated. The product exhibited great variability in moisture content, lipid and protein because the different formulations, processing and intrinsic and extrinsic characteristics of raw material. The utilization of offal provided higher cholesterol and iron levels, and the high content of collagen was accountable for the shear force responses (7.84 ± 1.68 N). The product showed higher amount of sodium, due to the use of additives, but calcium levels were compatible with other sausages. There was a predominance of polyunsaturated fatty acids and polyunsaturated fatty acids/saturated fatty acids ratio was more favorable than other sausage in the same category. Nitrite assured preservation effects and thus lower product levels of oxidation were observed. The high Water Activity and pH 6.5 showed that the product is susceptible to growth of pathogens and requires cooling for preservation. Its brownish occurred due to cooking and production of metmyoglobin. There was a strong positive correlation between collagen and attributes of TPA, especially for chewiness (r = 0.855). The use of Hierarchical Cluster Analysis and Principal Component Analysis were able to separate three groups based on the amount of collagen and texture attributes, especially hardness, gumminess and chewiness.

Avaliação dos parâmetros de insensibilização e os impactos na qualidade da carne de perus (Meleagris gallopavo)

Brazil is the third largest producer and exporter of turkey meat, especially in Paraná state, with the largest production volume. In worldwide the animal welfare is a prerequisite for food quality of animal origin, especially in Europe. The Regulation of European Community No 1099/2009 provides requirements for poultry stunning that associate with animal welfare as a means to minimize the pain and suffering from the slaughter. Improper application of callousness should produce low-quality meat, and significant industry losses. This Research aimed to evaluate the impacts on the quality of meat from turkeys, applying electrical stunning parameters established in the Regulation No 1099/2009 of the Council of 24 September 2009. Was applied an outline with 8 tests set equidistantly to frequency, and set parameters for current and voltage, and a control test. Were conducted qualitative assessments of hematoms and bruises / fractures in carcasses, hematoms, blood splashed and bleeding in turkey breast, and quantitative pH, color (L *), water holding capacity and shear force in turkey breast. The individual assessments showed no significant difference (p>0,05). In multivariate cluster analysis was the formation of two distinct groups: group 1 - 50 Hz to 200 Hz (low frequency) and group 2 - 633 Hz to 1500 Hz (high frequency), which showed significant difference (p= 0,016). In principal component analysis multivariate, the group 1 tend to have a higher incidence of bruising, blood splashed, bleeding and water holding capacity in breast turkeys, and bruises / fractures and hematoms on carcasses. The Group 2 tends to have a lower incidence of these parameters, and higher pH values, shear force and color (L *). Positive correlation was obtained for the parameters pH and shear force (r= 0.7506, p=0.0198); bleeding and splashed blood (r= 0.8811, p= 0.0017), and negative correlation to color (L*) and splashed blood on breast (r= -0.7889; p= 0.0115); breast hematoms and shear force (r= -0.7844; p= 0.0123). It has been observed that at lower frequencies stunning tends to have higher incidence of defects in the carcasses and turkey breast. The use of high frequencies in stunning, create smaller quantity of trimming, and an increase in turkey breast volume produced, with a financial gain of approximately R$250,000.00 / year. Moreover, there is no need increase the workers to do the trimming tasks and, therefore, higher financial results for companies. Therefore, we recommend the use of high frequencies in the stunning of turkeys.

Validação de metodologia analítica por CLAE-DAD para determinação de compostos fenólicos e atividade biológica em coprodutos agroindustriais

The southern region of Brazil, especially the states of Parana and Santa Catarina stand out for growing grapes and apples for fresh consumption and in order to add value to these products, process the material for the production of wine, juices and jellies . As a result large quantities of by-products, such as peels, seeds and pulp are produced becoming environmental problems. Studies reuse of these by-products have attracted interest because they have shown a high biological potential, due to the presence of high levels of phenolic compounds, which are associated with a lower incidence of disease caused by oxidative stress, due to its antioxidant, antiinflammatory and antibacterial properties. Currently, few studies are presented on the phenolic composition and biological potential of waste grape variety Bordô (Vitis labrusca) and apple (Malus domestica) Gala variety, cultivated in southern Brazil. Within this context, the objectives of this study were: compare the efficiency of solidliquid and liquid-liquid extraction, perform the optimization and validation of analytical methodology by HPLC-DAD for the separation, identification and quantification of multiclass phenolic compounds, evaluate the activity antioxidant by sequestering methods of free radical 2,2-diphenyl-1 picrilhidrazina (DPPH) and 2,2-azino-bis (3- ethyl-benzthiazoline-6-sulphonic acid) (ABTS) solution, reduction of Fe3+ in Fe2+ method (FRAP), ORAC, RP-HPLC-ABTS online, Rancimat and determination of total phenolics three agro-industrial byproducts, pomace and stems grape Bordô produced in Paraná Southwest region and Gala apple pomace coming from the Santa Catarina West. Optimization and validation of chromatographic method showed satisfactory quality parameters for the compounds of interest and the solidliquid extraction was more efficient in extracting phenolic evaluated. The three byproducts evaluated showed significant levels of phenolic compounds when analyzed by HPLC, especially flavonoids, catechin and epicatechin besides that showed significant antioxidant capacity. The grape stems extract had the highest sequestration capacity of DPPH and ABTS radical and reduced iron, and high content of phenolic compounds. The apple pomace extract showed the best response to the Rancimat method, which indicates a high potential to protect the oil from lipid oxidation, was no significant difference when compared to synthetic antioxidant TBHQ. The results of this study showed that the agro-industrial coproducts analyzed are rich in phenolic compounds of high antioxidant capacity and therefore must be better explored by the food and pharmaceutical industries.

Mapeamento projetivo, associação de palavras e escala hedônica como instrumentos de avaliação da percepção de produtos de pescado por crianças da rede pública de ensino

Brazil is a country that is characterized by its low consumption of fish. With consumption records of 10.6 kg/ inhabitant/ year, it is lower than the recommended by the UN, that is 12 kg/ inhabitant/ year. The regular consumption of fish provides health gain for people and their introduction into the school feeding is an important strategy for the insertion of this food consumption habits in a population. In this context, the objective of this study was to understand the perception of fish with children from the public school system through the technical Projective Mapping (MP) and Association of Words (AP); and evaluate the acceptability of fish derivative in school meals. In the first instance with the intention to better understand the perception of children from different ages about the fish-based products, Projective Mapping techniques were applied through the use of food figures and word association. A total of 149 children from three public schools from Pato Branco, Paraná State, Brazil, took part in this study. Three groups of children aged 5-6, 7-8 and 9-10 years old were interviewed individually by six monitors experienced in applied sensory methods. Ten figures with healthy foods drawings (sushi, salad, fruit, fish, chicken), and less healthy foods (pizza, pudding, cake, hamburger, fries) were distributed to the children, who were asked to paste the figures in A3 sheet, so that the products they considered similar stayed near each other, and the ones considered very different stayed apart. After this, the children described the images and the image groups (Ultra Flash Profile). The results revealed that the MP technique was easily operated and understood by all the children and the use of images made its implementation easier. The results analysis also revealed different perceptions came from children from different ages and hedonic perceptions regarding the fish-based products had a greater weight in the percentage from older children. AP technique proved to be an important tool to understand the perception of fish by children, and strengthened the results previously obtained by the MP. In a second step it was evaluated the acceptance of fish burger (tilapia) in school meals. For this task, the school cooks were trained to prepare the hamburgers. For the evaluation of acceptance, the hedonic scale was used with 5 facial ratings (1 = disliked very much to 5 = liked a lot). Students from both genders, between 5 to 10 years old (n = 142) proved the burgers at lunchtime, representing the protein portion of the meal. The tilapia derivative products shown to be foods with important nutritional value and low calorie value. For the application of the multinomial logistic regression analysis there was no significant effect from the age and gender variation in the acceptance by children. However, statistical significance was determined in the interaction between these two variables. With 87 % acceptance rate there was potential for consumption of fish burgers in school meals.