Dietary α-tocopheryl acetate on fillet quality of tilapia

This work compared the effects of dietary α-tocopheryl acetate on storage life of tilapia fillets. Three experimental diets containing increasing a-tocopherol levels (zero, 100, and 200 mg kg-1) were used. The fish, with a mean initial weight of 184.23 ± 1.68 g, were fed diets for 63 days. After that period, they were slaughtered, filleted, and the fillets were grounded to accelerate lipid oxidation. Fish growth, survival, fillet yield, chemical composition and lipid oxidation of tilapia ground fillets were evaluated 0, 30 and 60 days after frozen storage. The results demonstrated that there was no significant difference between treatments for performance, and also, tocopherol did not influence the chemical composition values of fillets. Increased tocopherol levels in the feeds promoted a reduction in ground fillets lipid oxidation values.

Captura incidental de um tubarão-baleia, Rhincodon typus (Orectolobiformes, Rhincodontidae), na costa do Ceará, Nordeste do Brasil

A whale shark, Rhincodon typus, was incidentally captured off Ceará on January 2009, during gillnet fishery. This is the second occurrence record for this species off the State and the first including material deposited in a scientific collection.

Avaliação do efeito do tempo de desossa sobre a qualidade da carne de peito de matrizes pesadas de descarte

The aim of this study was to evaluate the effect of deboning time on broiler breeder hen meat for in natura consumption. Eighty samples of breast fillets with bone (Pectoralis major muscle) were collected and divided into four groups of 20 samples each; each group represented a different post-mortem deboning time: 0 (immediately after cooling), 4, 8 and 12h post-mortem. At 24h post-mortem, all samples were evaluated for the following parameters: pH, color (L*, a* and b*), cooking loss, water retention capacity, shear force, myofibrillar fragmentation index and fiber diameter. Color (L*, a* and b*), cooking loss, water retention capacity and shear force were significantly different (p ≥ 0.05) among the evaluated deboning times. The shear force value of breast fillets deboned at 0h post-mortem (8.478) was significantly different (p ≥ 0.05) from those deboned at 4, 8 and 12h post-mortem (5.154; 5.375 and 4.819, respectively). Therefore, an increase in the tenderness of breast fillets was observed, when deboning was performed at least 4h post-mortem.

Mercury concentrations in south atlantic swordfish, Xiphias gladius, Caught off the Coast of Brazil

This study evaluated the concentrations of mercury in fillets (anterior, middle, and end regions) from the swordfish, Xiphias gladius, and the relationships between mercury concentration and fish weight, as well as the region of collection. Of a total of 697 swordfish analyzed, 11 had mercury concentrations above 1 mg/kg, 421 were between 0.5 and 1.0 mg/kg, and 265 were below 0.5 mg/kg. The anterior and posterior regions had greater concentrations of mercury than the middle region, and fish caught off the northern coast of Brazil had a higher concentration than those caught off the southern coast. © 2013 Springer Science+Business Media New York.

Optimization of the surimi production from Mechanically Recovered Fish Meat (MRFM) using response surface methodology

The by-products generated from industrial filleting of tilapia surimi can be used for the manufacture of surimi. The surimi production uses large amounts of water, which generates a wastewater rich in organic compounds (lipids, soluble proteins and blood). Optimizing the number of washing cycles will contribute to a more sustainable production. A mathematical model of mechanically recovered tilapia meat (Oreochromis niloticus) for the processing of surimi (minced fish washing cycles and tapioca starch addition) based on two quality parameters (texture and moisture) was constructed by applying the response surface methodology (RSM). Each factor had an important effect on the moisture and texture of surimi. This study found that the optimal formulation for producing the best surimi using the by-products of tilapia filleting in manufacturing fish burger were the addition of 10% tapioca starch and three minced fish washing cycles. A microstructural evaluation supported the findings of the mathematical model. Practical Applications: The use of mechanically recovered fish meat (MRFM) for the production of surimi enables the utilization of the by-products of filleting fish. However, the inferior quality of the surimi produced from MRFM in relation to that produced with fillets necessitates the addition of starch; secondly, surimi production consumes a large volume of water. RSM provides a valuable means for optimizing the number of washing cycles and starch amounts utilized in fish burger production. Tapioca starch, widely produced in Brazil, has desirable characteristics (surface sheen, smooth texture, neutral taste and clarity in solution) for use in MRFM-produced surimi. © 2013 Wiley Periodicals, Inc.

Qualidade higiênica e sanitária de tilápias provenientes de cultivo, comercializadas no varejo

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

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)

Análise numérica de evaporadores do tipo Roll-Bond usados em refrigeradores domésticos

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Análise genética do tubarão-raposa Alopias superciliosus no Oceano Atlântico, utilizando região controle do DNA mitocondrial

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Filogeografia do tubarão mako Isurus oxyrinchus utilizando marcadores moleculares do DNA mitocondrial

Pós-graduação em Ciências Biológicas (Genética) - IBB

Caracterização da estrutura genética populacional do tubarão-crocodilo (Pseudocarcharias kamoharai) no Atlântico equatorial utilizando marcadores moleculares

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Desenvolvimento de marcadores genéticos para identificação de espécies de tubarões comercializados no Brasil

Pós-graduação em Ciências Biológicas (Zoologia) - IBB

Identificação genética de espécies de tubarões e monitoramento da pesca no litoral de Sâo Paulo

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Análise da variabilidade e estruturação genética do tubarão azul, Prionace glauca (Chondrichthyes, Carcharhinidae) no Oceano Atlântico Sul Ocidental utilizando marcador molecular do DNA mitocondrial

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Métodos de abate e qualidade da tilápia do Nilo

Pós-graduação em Aquicultura - FCAV