Histórico e aspectos tecnológicos do processamento da linguiça cuiabana

This paper reports the data on the cuiabana sausage historical aspect, and from the study performed on its technical/sensory characteristics. Four formulations of cuiabana-type sausage were prepared, varying the basic raw material (bovine, chicken and swine meats). For processing these sausages, the raw meats (beef, chicken and pork) were cut into cubes and together with the other ingredients (garlic, cheese, pepper and chives) they were weighed and homogenized. The resulting mixture was refrigerated for 24 hours for intensifying the flavor. Thereafter, it was stuffed into natural casings. These prepared samples were characterized on the physical-chemical profile and on the shelf life under refrigeration for over a seven day-storage in order to assess the microbiological contamination (total coliforms and fecal thermotolerant bacteria), sulphite-reducing clostridium, Salmonella spp., coagulase-positive Staphylococcus), and pH. The sensory evaluation and statistics analysis were carried out on the different types of laboratory- processed cuiabana sausage. Introducing over time changes in the cuiabana sausages formulation are positive factors; therefore, variations in the formulations it is feasible to get a better final product than that original one, and it might be resulted from the market demand.

Vinhos tintos do Noroeste Paulista: relação entre os perfis físico-químico e sensorial.

Brazilian red wines are very appreciated by consumers from tropical regions, because they typically have aromatic and fruity taste. Thus, the aim of this article is to verify the quality of red wines from wineries located in Northwest region of São Paulo, based on the relationship between physicochemical properties and sensory attributes. Three red wines from this region was evaluated by sensory and analytical methods and it was possible to observe significant differences in the fixed acidity, alcoholic content, total phenolic content and total dry extract. Multidimensional Scaling showed relationship between total phenolic content and astringency, total dry extract and body and the relationship of volatile acidity in the assessment of odor samples. It was possible to see the physicochemical influence in sensory evaluation, indicating the importance of the chemical profile in the elucidation of possible sensory alterations in red wines.

Efeito das fibras alimentares como substitutos de gordura em hambúrguer de carne bovina e paio

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Meat characteristics of nellore cattle fed different levels of lipid-based diets

The objective of this study was to determine the effect of the dietary inclusion of lipid-based diets (whole cottonseed and protected fat) on the centesimal composition, fatty acid profile, and sensory properties of meat from finishing Nellore cattle. The study was carried out from August to October 2009. Thirty nine uncastrated Nellore males with average initial body weight of 494.1 ± 10.1 kg and 36 months of age were housed for 63 days in pens with thirteen animals each. A completely randomized design with three treatments and thirteen replications was used. The treatments evaluated were: feed with 2.50% cottonseed (control diet); feed with 11.50% cottonseed; and feed with 3.13% cottonseed added of protected lipid (PL), all on a dry matter basis. No differences between treatments were observed for moisture, protein, and ash contents. However, the addition of protected fat caused an increase in the percentage of ether extract in the meat. Diets containing cottonseed or protected lipid did not affect fatty acid concentration in the meat. The intensity of the aroma, strange aroma, flavor, strange flavor, juiciness, color, and overall appearance were similar between treatments, except for tenderness, which was positively affected in cattle fed a diet in which the only lipid source was cottonseed. The study demonstrated that the addition of PL in the diets of finishing cattle led to greater levels of intramuscular fat, but to less tender meat than the other treatments.

Desenvolvimento e aceitabilidade de compota de figo convencional e diet

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

Adição de maltodextrina e farelo de mandioca na formulação de sorvetes

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

The Effect on Meat Quality of Integrating Pasturing Systems into Cattle Finishing Programs

The effect on meat quality of integrating pasturing systems into cattle finishing programs was observed over a two-year period. Year one consisted of 84 fall born calves and 28 spring born calves and year two consisted of 116 fall born calves. The effect of using Rumensinâ for cattle on bromegrass pasture was incorporated into year one. In year two cattle on pasture received bromegrass pasture, and one treatment group received switchgrass during the warm season. In both years there was a control group of calves that went directly to the feedlot with the remaining calves going to pasture for varying periods of time before being finished in drylot. At the conclusion of the feeding trial, cattle were processed into beef, and a ribeye steak was removed from each carcass for sensory evaluation. In year one cattle that were on pasture the longest had the lowest (P<0.05) average quality grades. In year two this trend was reversed, and cattle placed directly into drylot had the lowest (P<0.05) average quality grades. In both years cattle carcasses in all treatments averaged yield grade 2. Warner Bratzler shear force values were not affected by treatments. Sensory panel evaluations indicated tenderness was unaffected by treatments, and in year two flavor and flavor intensity were unaffected by treatments. In year one flavor intensity was lowest (P<0.05) for steaks derived from cattle that were on pasture the longest and received Rumensinâ. Inclusion of Rumensinâ for cattle on pasture did not influence yield and quality grades or affect tenderness, juiciness, and flavor. Results of this study indicate that steer calves placed on cool and warm season pastures prior to being finished in drylot, can produce carcasses with acceptable yield and quality grades and that the meat eating qualities will be largely unaffected by the inclusion of pasture.

Conservación de zapallos (Cucurbita pepo L.) var. Frontera : cultivo orgánico y tradicional

Objetivos: Determinar el período de conservación de zapallo orgánico respecto del tradicional, en dos condiciones de almacenamiento. Materiales y métodos: Zapallos variedad Frontera se limpiaron en seco y se pesaron individualmente para controlar pérdida de peso; se consignaron características externas. Para determinar deshidratación se midió humedad en la pulpa (estufa 105 °C). Para conservación, acondicionamiento en cajones de madera con viruta, en galpón (temperatura y humedad ambiente) y antecámara (15- 20 °C y 70-85 % HR). Duración 187 días. Comparación sensorial, al inicio y al final de la conservación, considerando: color, olor, sabor, retrogusto, jugosidad, textura y calidad general. Se utilizó planilla con escala mixta estructurada de 9 puntos y participaron jueces semientrenados (n = 10). Evaluación de datos por análisis de varianza = 0.05. Conclusiones: En las condiciones del ensayo, el período de conservación no debe ser superior a los 105 días por aparición de podredumbre. Por deshidratación superior al 60 %, debe ser inferior a 68 días para antecámara, 105 días para orgánicos de galpón y 105-126 días para tradicionales de galpón. Las características sensoriales iniciales de los zapallos orgánicos fueron mejores; al final se destacaron los tradicionales en galpón, luego los orgánicos en galpón y los conservados en antecámara presentaron características inferiores.

Evaluación sensorial de mermeladas de tomate de color no tradicional

Nuevas cultivares de tomate, de colores distintos al tradicional rojo, se adaptan a la elaboración de productos alternativos, como las confituras. Se estudió la aceptabilidad por parte del consumidor de mermeladas elaboradas con las variedades Victoria FCA, Don Armando FCA y Santa Rosa FCA. Sus frutos: amarillos, anaranjados y rojos, respectivamente, fueron caracterizados por color, peso, acidez: titulable y potencial, y sólidos solubles. Las mermeladas, aromatizadas con clavo de olor, se elaboraron en una planta experimental hasta concentración 67-69 % de sólidos solubles. Un panel de 39 consumidores -clasificados en menores y mayores de 30 años- evaluó aspecto, color, aroma, textura y sabor, aplicando escalas no estructuradas. Las evaluaciones de ambos grupos fueron distintas. Para todas las características sensoriales la prueba de Friedman indicó diferencias entre los tres productos (a = 0,001). En una escala para cinco categorías, más del 50 % de los jueces consideraron las tres mermeladas en las categorías más altas: me gusta y me gusta mucho. El análisis de los datos categóricos de preferencia otorgó el primer lugar a la variedad roja, seguida por la anaranjada y la amarilla. Podría existir un segmento de consumidores interesados en el desarrollo de confituras de tomate amarillo, pero en el caso específico de la mermelada, tuvo mayor aceptabilidad el producto de color igual o parecido al tradicional.

Evaluación sensorial del impacto ambiental : industrias vitivinícola y aceitera

El objetivo de este trabajo fue probar y poner a punto un método para la valoración del impacto sobre el ambiente, generado por las industrias vitivinícolas y aceiteras. Sus efluentes líquidos se evaluaron sensorialmente durante dos años, en momentos y horarios clave de producción. Se practicaron pruebas de valoración de intensidad -mediante escalas de intervalo- y de ordenamiento, tanto para atributos: olor, color, turbidez y sedimento de efluentes líquidos, como para impactos: visual, olfativo y auditivo. Se caracterizaron las variables en cada tipo de establecimiento y por etapa considerada. Se elaboró una cartilla de color de efluentes líquidos mediante comparación con la escala Munsell. Se obtuvieron perfiles sensoriales de cada punto de muestreo. Las pruebas de ordenamiento (nivel de significancia = 0,05) arrojaron diferencias significativas para las variables y puntos de muestreo en estudio. Las pruebas de comparación múltiple indicaron los puntos de muestreo que debían mantenerse.

La divulgación científica de análisis sensorial de vinos en soporte web

En esta tesis se trabaja sobre la hipótesis de que el componente didáctico del discurso divulgativo queda delimitado por estrategias discursivas originadas en el tratamiento modal y actualizadas en los niveles funcional, situacional, semántico y formal-gramatical. El objetivo es caracterizar tales estrategias para identificar tendencias en la realización lingüísticodiscursiva del componente didáctico. El corpus se ha formado teniendo en cuenta soporte (web), formato (hipertexto) y dominio disciplinar (Análisis Sensorial de Vinos). La metodología es, fundamentalmente, cualitativo-ejemplar, basada en el modelo multinivel propuesto por Ciapuscio (2003) para el análisis de textos especializados. Los resultados sugieren que en el nivel funcional, el componente didáctico se distingue por el predominio de los términos positivos de las categorías modales epistémica (función informar) y ética (función dirigir); en el nivel situacional, por tres tipos de construcciones discursivas: la del enunciador experto, la del enunciatario lego y la de la pertenencia del lego a la comunidad especializada; en el nivel semántico, por la estandarización de partes textuales y por el predominio tanto de axiologización eufórica ética y cognoscitiva, como de secuencias expositivas y de procedimientos explicativos causales, descriptivos e ilustrativos; en el nivel formal, por recursos paratextuales e hipertextuales que refuerzan la actualización del componente didáctico.

Storabelity of melon for different ripeness stages at harvest. Selection of instrumental procedures for quality assessment.

The consumption of melon (Cucumis melo L.) has been, until several years ago, regional, seasonal and without commercial interest. Recent commercial changes and world wide transportation have changed this situation. Melons from 3 different ripeness stages at harvest and 7 cold storage periods have been analysed by destructive and non destructive tests. Chemical, physical, mechanical (non destructive impact, compression, skin puncture and Magness- Taylor) and sensory tests were carried out in order to select the best test to assess quality and to determine the optimal ripeness stage at harvest. Analysis of variance and Principal Component Analysis were performed to study the data. The mechanical properties based on non-destructive Impact and Compression can be used to monitor cold storage evolution. They can also be used at harvest to segregate the highest ripeness stage (41 days after anthesis DAA) in relation to less ripe stages (34 and 28 DAA).Only 34 and 41 DAA reach a sensory evaluation above 50 in a scale from 0-100.

Emprego do ultra-som modo B e com efeito Doppler, termômetro infravermelho e medidas antropométricas na avaliação de uma formulação cosmética anticelulítica contendo extrato hidroglicólico de Trichilia catigua e Ptychopetalum olacoides Bentham

Hidrolipodistrofia ginóide (H.L.D.G.), a celulite, é comumente tratada com cosméticos contendo extratos vegetais. O estudo realizado foi: ultra-sonografia na avaliação da espessura da hipoderme e a microcirculação cutânea; uso de termômetro infravermelho na medida da temperatura e análise das medidas antropométricas da uma formulação cosmética anticelulítica contendo extrato hidroglicólico de Trichilia catigua e Ptychopetalum olacoides Bentham (catuaba e marapuama). Foram realizadas medidas iniciais e após aplicação da formulação. Os resultados apresentaram alterações estatisticamente significativas para a temperatura cutânea e medidas antropométricas. Não houve diferenças estatisticamente significativas nas medidas da hipoderme e microcirculação. Considerando os resultados, a formulação avaliada possui potencial ação coadjuvante na redução da hidrolipodistrofia ginóide. As técnicas podem ser associadas em conjunto com a avaliação sensorial e apreciabilidade cosmética. Os requisitos chaves para a reprodutibilidade das técnicas incluem ambiente controlado, monitoramento e climatização dos voluntários, procedimentos de medidas padronizados, protocolos de aplicação realístico e operadores qualificados.

Caracterização físico-química e química do fruto do juazeiro (Ziziphus joazeiro Mart) e avaliação da sua conservação por fermentação láctica

Considering the plant biodiversity in the Brazilian Northeast, whose components can be inserted into sustainable production systems, the jujube (Ziziphus joazeiro Mart.) emerges as to recovery of its fruit. The present study has as objective to characterize the fruit of the jujube under the physical, physicochemical and chemical approach and assess its conservation by spontaneous lactic fermentation under the influence of chloride, sodium, calcium and potassium. According to the legislation, vegetable acidified by fermentation that is subjected to lactic acid fermentation in order to achieve a final product pH less than or equal to 4.5. The results of the physical, chemical and physico-chemistry of ripe fruit jujube showed the potential of this species for agro-processing. The yield of edible portion (91.83%), soluble solids content (18,98º Brix), titratable acidity (0.14% citric acid), pH (5.30) and its composition, divided in moisture (79.01%), protein (2.01%), lipids (0.52%), carbohydrate (17.59%), fiber, ash (0.76%) and its minerals were consistent with the characteristic profile fruits, thus favoring the development of spontaneous lactic fermentation. The minimum pH and titratable acidity observed maximum in the fermentation process under the influence of mixtures of salts (NaCl and KCl NaCl2) values ranged from 3.4 to 3.7 and from 0.54 to 0.95 (% lactic acid), respectively. The profile of the lactic fermentation of fruit of jujube in brine, fermented microbiological quality and the result of analysis of primary sensory prepared preserved, the application of endorsed by the consumer sensory evaluation, more particularly, derived from fermented fruit preserved in the presence of chloride sodium, in accordance with the traditional techniques of lactic fermentation of vegetables. The results of sensory evaluation conducted with 100 consumers (tasters) revealed an acceptance rate equal to 78% of the preserve. Despite restrictions on the sensory acceptability of fermented under the influence of salts (KCl and CaCl2) substitutes sodium chloride, preserved these perspectives presented to balance the optimization of mixtures, health product safety and consumer awareness towards prefer a more healthy product with reduced sodium content.

Intervalos de referência do zinco sérico e sua relação com os indicadores dietéticos, funcionais e bioquímicos em crianças saudáveis

Objective: To determine the zinc status and reference intervals for serum zinc concentration considering dietary, functional, and biochemical indicators in healthy children in the Brazilian Northeast. Methods: The study included 131 healthy children, 72 girls and 59 boys, between 6-9 years old. Anthropometric assessment was made by BMI/age; dietary assessment by prospective 3-day food register, and evaluation of total proteins was performed. Zinc in serum samples were analyzed in triplicate in the same assay flame using atomic absorption spectrophotometry. Results: All subjects were eutrophic according to BMI/age classification. With respect to dietary assessment, only the intake of fiber and calcium were below the recommendations by age and gender. Biochemical parameters were all within the normal reference range. Reference intervals for basal serum zinc concentration 0.70-1.14 μg/mL in boys, 0.73-1.17 μg/mL in girls, and 0.72-1.15 μg/mL in total population. Conclusions: This study presents pediatric reference intervals for serum zinc concentration, which are useful to establish the zinc status in the population or in specific groups.