Influência do método de filetagem e categorias de peso sobre rendimento de carcaça, filé e pele da tilápia do Nilo (Oreochromis niloticus)

The objective of this study was to evaluate the processing methods (F-1 = to remove skin with pliers and then to cut in fillets; F-2 = cut in fillet and then to remove skin with knife and pliers help) and weight categories (W-1=250-300 g; W-2=301-350 g; W-3 = 351-400 g and W-4 = 401-450 g), on the carcass (CY), fillet (FY) and skin yield of Nile tilapia. Forty-eight fishes were used in a completely randomized design. There was effect for the processing method, being the F-1 mean (56.43 and 36.67 %) higher to the F-2 (53.46 and 32.89%) for CY and FY respectively. For the weight categories, W-1 (56.49 and 37.34%) and W-2 (56.34 and 36.40%) were superior as compared to W-3 (53.27 and 31.98%) and W-4 (53.71 and 33.42%), respectively for CY and FY. Crude skin percentage, clean and of fleshed were higher for F-2, but there was no effect for weight categories. The F-1 processing method promoted the best yield and skin results, and for the weight categories W-1 and W-2 higher yields.

Defumação da tilápia do Nilo (Oreochromis niloticus) inteira eviscerada e filé: aspectos referentes às características organolépticas, composição centesimal e perdas ocorridas no processamento

O objetivo do experimento foi avaliar o efeito da defumação da tilápia do Nilo (Oreochromis niloticus) inteira eviscerada e filé sobre as características organolépticas (aparência, aroma, cor, sabor, textura, teor de sal e aceitação geral), a porcentagem de perda de peso (PP) e composição centesimal. Foram comparados FP1 (peixe inteiro eviscerado, 5 horas de fumaça) e FP2 (filé, 4 horas de fumaça). Os peixes foram descamados, eviscerados, para obtenção de FP1 ou filetados por uma única pessoa, para obtenção de FP2, e então submetidos à salmouragem úmida (30%) e à defumação. O rendimento médio para FP1 e FP2 foi de 63,98 e 27,11%, respectivamente. O valor médio para porcentagem de perda de peso ocorrida na defumação para o filé (31,33%) foi superior ao peixe inteiro (27,04%). A análise sensorial revelou que o peixe inteiro teve melhor aceitação quanto ao sabor e teor de sal e não diferiu do filé quanto ao aroma, cor e textura. O processo de defumação reduziu o conteúdo de umidade e proporcionou aumento nos teores de proteína bruta, lipídios e cinzas. As perdas foram maiores para o filé, que apresentou maior teor de proteína bruta e menor teor de lipídios comparado ao peixe inteiro. Verificou-se também que o sabor do filé pode ser melhorado em função de uma correção na salmouragem.

Rendimento e composição química do filé de prochilodus lineatus do rio mogi guaçu, Brasil

The curimbata constitutes species of fish of wide distribution in the Neotropical area and high economic value. This work focused to evaluate processing yield and the chemical composition of the fillet in the male and female migratories and residents stocks of Prochilodus lineatus. The using the plotting was completely randomized by 4x2 factorial scheme, having as factors four stocks (one resident and three migratories) and two genders (male and female) with thirty replicates, considering each fish as an experimental unit. Each individual was submitted to the manual filleted and determination of the corporal composition (texts of moisture, crude protein, lipids, ashes and energy). They following parameters of yield had been evaluated (%): visceral entire fish (RPIE %); yield of boneless fillet (RFILE %) and processing yield of fillet with bone (RFILEC %). There was a significant difference (p<0.05) between the stocks and the studied samples. The biggest yield of boneless fillet were observed for the fish of the migrator stock I (45.77%). Males and females of the migrator stock I presented biggest fillet yield (46.79% and 43.93%, respectively), while the migrator III presented smaller yield (37.29% for males and 38.44% for females). The migratories stocks I, II and III presented values significantly smaller (p<0.05) of lipids level (0.98%; 2.01% and 1.97%, respectively) and an increase in the content of corporal protein in relation to the resident stock. It concluded that the male weighing 591g on average, belonging of the stock migrator I (captured in December), presented better thread yield and the stocks migratories are fish that has low fat tenor and high protein tenor.

Propagação in vitro de Cattleya trianaei (Linden & Reichenbach fil.) (Orchidaceae) em meios de culturas e com doses de fertilizante comercial

The use of culture media produced with commercial fertilizers can represent a simple and low cost alternative for commercial orchid propagation. The aim of this study was to evaluate the in vitro growth of plantlets of Cattleya trianaei in culture medium MS reduced and and formulated with Peters® NPK 10-30-20 in different doses. 90 day-old plantlets with two leaflets were submitted to five treatments (T1 - reduced MS; T2 - Peters® 1 g L -1; T3 - Peters® 2 g L-1; T4 - Peters® 3 g L -1 and T5 - Peters® 5 g L-1) arranged in a completely randomized design with five replicates with 25 plantlets for each treatment and incubated during 180 days, with subcultures at each 60 days, when the number of roots, root length, number of leaves, shoot length and shoot fresh matter were evaluated. The simplified culture medium with fertilizer Peters® 3 g L -1 presented results statistically different as for the number of roots, number of leaves, shoot length and shoot fresh matter and it can be recommended for in vitro growth of this ornamental orchid.

Utilização de ração a base de sorgo na alimentação de Tilápia do Nilo (Oreochromis niloticus) sobre as caracteristicas zootécnicas do peixe e caracteristicas físicas, químicas, bioquímicas, histomorfológicas viscerais e sensoriais do filé

Pós-graduação em Alimentos e Nutrição - FCFAR

Aplicação da técnica de grupo focal em pesquisa da Rede-SANS sobre as ações de alimentação e nutrição na atenção básica em saúde

Focus groups are seen as important tools in qualitative research for evaluating projects aimed at articulating social networks and movements. Six focus groups were held as one of the stages in research as part of the Food Safety and Sustainable Nutrition Project (SANS). This social network articulates the academic world with social movements and government in defense of the human right to suitable nutrition. This report is aimed at discussing the experience of applying focus groups to the investigation of perceptions by health professionals of activities related to food and nutrition in basic health care. These groups made it possible to bring together 52 professionals from 13 municipalities in the State of São Paulo, Brazil, and they exchanged experiences and debated issues related to food safety in the area of health care. The group discussions identified eating, nutrition vigilance and intersectoriality as emerging topics. The focus group technique proved to be a suitable tool for investigating the topic quickly and in depth, with a large number of professionals working in different contexts. In fact, the discussions went beyond the objectives of the research, since the group work made it possible to strengthen the process of articulation carried out by a network that promoting local measures in food safety and sustainable nutrition.