Conservação de filés de tilápia-do-nilo (Oreochromis niloticus) em salga seca e salga úmida

Acompanhou-se o desenvolvimento dos processos da salga em salmoura saturada (salga úmida) e salga seca de filés de tilápia-do-nilo (Oreochromis niloticus) e avaliaram-se algumas características indicativas de qualidade do produto durante a estocagem. Os processos foram acompanhados por 156 horas na salga úmida e por 96 horas na salga seca, e os filés salgados foram estocados, respectivamente, por 60 e 45 dias à temperatura ambiente. Os teores máximos de cloreto nos filés (14%) foram atingidos com 72 horas na salga úmida e com 36 horas na salga seca. Os filés de tilápia salgados em salmoura mantiveram as características próprias do produto por um período de 45 dias, e os submetidos à salga seca apresentaram baixo teor de umidade (6%) e alta concentração de extrato etéreo (4,6%). Recomenda-se somente o processo de salga em salmoura saturada como forma de conservação dos filés de tilápia-do-nilo.

Salga seca e úmida de filés de pacu (piaractus mesopotamicus)

The goal of this study was to evaluate the process of salting and dry salting of fillets in pacu (P. mesopotamicus), from cultivation in cages. Fillet with skin were salted at a rate of 40% of salt in relation of the initial weight, for a period of 10 days. After processing, were evaluated for microbiological and centesimal composition of fillets subjected to salting and determining the concentration of sodium chloride (NaCl) and calculation of income. The centesimal composition were evaluated the protein, ether extract, moisture and ash of the raw material fresh and processed products by salting. The microbiological analysis included the determination of coliforms at 45 degrees C, Salmonella and Staphylococcus coagulase positive. The pacus subjected to umided and dry salting were within quality control standards established by the legislation. The content of umided, protein, lipids and chlorides showed differences (p< 0.05) between the processes of salt. However both forms can be used for the development of technological processes of low investment by encouraging new options for fish consumption.

Atividade antioxidante e antimicrobiana do alecrim (Rosmarinus officinalis L.) em filés de tilápia (Oreochromis ssp) salgados secos durante o armazenamento congelado

Rosemary (Rosmarinus officinalis L.) is a spice from Lamiaceae family known since ancient times because its medicinal effects and, currently, several studies have pointed its antioxidant and antimicrobian effects. Lipid oxidation is a problem in food production because proceed the lost of organoleptical and nutritional qualities so required in Market. Fish salting is an ancient conservation method that expect reduce water activity and, consequently, microorganism growth in food, except halophillic bacteria. In the meantime, the inconvenient of this procedure is that the salt accelerates tissue's lipid oxidation. The aim of this work was evaluate the antioxidative and antimicrobian effects by treatment and pre treatment with rosemary (Rosmarinus officinalis L.) aqueous extract in dry salted tilapia fillets, storaged in freezing temperatures. To follow the oxidative, dry salted tilapia fillets were treated or pre treated with rosemary natural extract and storage at -18°C for 240 days. Analisys of 2-thiobarbituric acid reactive substances (TBARS), soluble nitrogen in trichloroacetic acid (TCA), water activity and microbiology were done. The pre treatment (3.39±0,53) and the treatment with rosemary (3.31±0.79) had oxidative index twice lower than the control treatment (6.14±1.21) in the last time of the research. The microbiological rosemary analisys showed count levels of resistant microorganisms to salt (2.0×103CFU/g of sample), whom causes the initial fillets contamination. The microbiological counts remained invariable in all groups during storage periods.

Influência da adição in vivo de vitamina E e de métodos de abate nos atributos de qualidade de filés de tilápia

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Qualidade microbiológica de filés de peito de frangos de corte submetidos à irradiação e atmosfera modificada em diferentes períodos de armazenamento

Pós-graduação em Zootecnia - FMVZ

Ação do extrato de alecrim e fontes de óleo na qualidade de filés de tilápia do Nilo

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Qualidade microbiológica e vida útil de filés defumados de tilápia-do-nilo sob refrigeração ou congelamento

The objective of this work was to evaluate the microbiological quality and shelf life of Nile tilapia fillets subjected to different smoking methods and storing conditions. Two smoking processes (cold or hot) were used in fillets with or without pigmentation. Products were stored under refrigeration or freezing, and monitored continually for 28 days for evaluation of their shelf life. Frozen fillets were monitored for 146 days for analysis of thiobarbituric acid (TBA) only. Hot- and cold-smoking reduced the coliform quantity, respectively, by 99.78% and 97.80%. Product storage under refrigeration allowed a 99.73% coliform reduction, and storage under freezing reduced them by 99.83%. Fecal coliform values were within the allowed limits. TBA values in fillets reached their maximum on the 14th storage day. TBA values were higher in treatments under refrigeration storage than in those under freezing, as well as in cold-smoked fillets in comparison to the hot-smoked ones. Hot-smoked process, followed by refrigeration storage, is the most adequate technique to ensure quality and a larger shelf life for Nile tilapia fillets, regardless of pigmentation process.

Qualidade de filés de tilápia alimentadas com pigmentante de origem bacteriana: Thiago Luís Magnani Grassi. -

Pós-graduação em Ciência Animal - FMVA

Rubrivivax gelatinosus na alimentação de tilápias para incrementar a qualidade dos filés

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)