Evaluation of the use of probiotic acid lactic bacteria in the development of chicken hambúrguer

The objective of this study was to investigate the effect of fermentation with Lactobacillus acidophilus CRL 1014 on the physicochemical, microbiological and sensory characteristics of a hamburger product like processed with chicken meat and okara flour, with reduction of curing salts. A mixture of ingredients containing 90% chicken meat and 10% okara flour was subjected to the following treatments: F1: fermented with Lactobacillus acidophilus; F2:75 mg nitrite/kg and fermented with Lactobacillus acidophilus; F3: 150 mg nitrite/kg and unfermented. The quality of the “hamburgers” was assessed by physical and chemical analysis (pH, cooking yield and shrinkage), chemical composition, microbiological tests (Salmonella spp., count of sulphite-reducing clostridia, staphylococos coagulase-positive, total coliforms and Escherichia coli) and sensory analysis (sensory acceptance and purchase intent). During the first six days of fermentation, there was a decrease in pH from approximately 6.33 to 5.10. All the samples showed the same chemical composition (p < 0.05). The fermentation process was observed to inhibit the multiplication of microorganisms of several groups: coagulasepositive staphylococci, sulphite-reducing clostridia, Salmonella spp. and E. coli. The different “hamburgers” formulations showed high scores for all the sensory attributes evaluated, without differing from each other (p < 0.05). The results showed that the use of L. acidophilus CRL 1014 enabled the production of a safe product, with good physicochemical and sensory characteristics, in the absence of curing salts.

Biossorção & biodegradação de azo corante: desenvolvimento de processos utilizando resíduos como fonte de microorganismos = Azo dye biosorption & biodegradation : process development with residues as source of microorganisms

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Evaluation of maturity levels in the management of product development: case studies in the capital goods industry

In recent approaches to the management of product development process (PDP), maturity levels have attracted the attention of practitioners and researchers. The CMMI model contributes to evaluate the maturity levels and improvement of the product development process management. This paper, based on CMMI model, analyzes the practices adopted in two companies of the capital goods industry, which develop and manufacture equipment upon request. It was observed that on account of market conditioning factors and different practices adapted to PDP management, these companies are at different maturity levels. One company is at the initial level of maturity while the other at the most advanced one. It was also noted that the application of CMMI model can provide improvement to PDP management, as well as present guidelines to achieve higher maturity levels, adequate to companies' needs.

The ultrastructural evaluation of digestive cells in the hepatopancreas of the Amazon River prawn, Macrobrachium amazonicum

The Amazon River prawn Macrobrachium amazonicum is endemic to tropical South America and is being intensively exploited by artisanal fisheries in Brazil. Limited information is available about the nutritional requirements of M. amazonicum, although the production of this species is now technically feasible. The digestive process in this species is still unclear and investigation into the digestive cells of its hepatopancreatic epithelium is required. Thus, the hepatopancreas from 15 specimens were fixed in Karnovsky Solution and processed for Transmission Electron Microscopy. Our results indicate that E cells are located at the distal portion of the hepatopancreatic tubule and are involved in mitotic activity. The cylindrical R cells are sparse and are only found in the proximal portion of the hepatopancreatic tubule. According to its ultrastructural characteristics, this cell is involved in pinocytosis. M cells are generally found near the R cells. The F cells are scattered throughout the length of the hepatopancreatic tubules, and B cells are observed mainly in the proximal and middle regions. F cells and B cells are likely related to, respectively, the synthesis of enzymes and the intracelular digestion. R- and M cells are probably related to material storage. Thus, these findings provide basic information on the cell types that perform protein digestion in M. amazonicum, and will be useful in further nutritional research. The identification and characterization of digestive cells is an important step towards understanding the digestive mechanisms.

Evaluation of bamboo particleboards produced with urea-formaldheyde resin

The bamboo waste can be an alternative material to sustain the crescent demand for particleboards, also bringing ecological benefits as reduction of the pressure for raw materials and landfill space demands. In this context, this research aimed to manufacture and determine some physical and mechanical properties of particleboards with bamboo waste particles (Dendrocalamus giganteus), obtained from different sources, bonded with four different percentages of urea–formaldehyde (UF) based resin (6%, 8%, 10% and 12% related to dry material of particles). Response variables investigated were: density; moisture content; thickness swelling in 2 and 24 hours; water absorption in 2 and 24 hours; internal adhesion (STpe); strength in tension parallel to faces (STpa); modulus of elasticity (MOE) and modulus of rupture (MOR). Results permitted to conclude that particleboards as mentioned showed good performance only in the physical properties requirements imposed by Brazilian Standard NBR 14810, but this was not observed to mechanical properties considered. New researches are needed in order to optimize the producing process parameters.

Evaluation of neural models applied to the estimation of tool wear in the grinding of advanced ceramics

Conselho Nacional de Desenvolvimento Cientifico e Tecnológico (CNPq)