Análise microbiológica e físico-química de material proteico comestível derivado do processamento da gordura oriunda do abate de bovinos

Background: The use of all by-products of bovine slaughter is of high economic importance for the industries of products of animal origin. Among these products, fat has an important role, once fat rendering may generate several different products, such as protein material that may be used in the manufacture of meat products. However, in spite of the importance that the use of all by-products has for the economic balance of the industry, there are no reports on their use in Brazil, or studies that supply data on microbiological and physical-chemical local standards for this protein. Thus, the objective of this study was to evaluate microbiological and physical-chemical characteristics of protein material obtained from fat rendering, as well as to provide support for companies to use fat rendering to generate protein material, adding value to industrialized meat products.Materials, Methods & Results: The experimental production of edible protein obtained of fat rendering was conducted in slaughterhouse with supervision of the Brazilian Ministry of Agriculture, Livestock and Food Supply. Protein material was obtained in a continuous, humid heat system at high temperatures. Fat scraps containing protein were ground and cooked at high temperature (85 degrees C), and placed in a three phase decanter centrifuge. After centrifugation, protein material was ground again and packed. Samples were collected from 15 batches of protein material, and the following microbiological analyses were carried out: counts of aerobic mesophilic and psychrotrophic microorganisms, coliforms at 35 degrees C, Escherichia coli, sulfite-reducing Clostridium, and Staphylococcus aureus, besides presence or absence of Salmonella and Listeria monocytogens. The following physical-chemical analyses were also carried out: protein, total lipid, moisture, ash, carbohydrate, and energy content. Mean counts of mesophiles, psychrotrophs, and coliforms at 35 degrees C were 4.17; 3.69 and 1.87 (log CFU/g), respectively. Levels of protein, total lipids, moisture, ashes and carbohydrates were 27.50; 7.83; 63.88%; 0.24%; and 0.55%, respectively, and energy content was 182.63 kcal/100g.Discussion: Results of microbiological analyses demonstrated that, although low, the final product showed to be contaminated. Contamination that occurred during the second grinding procedure may be an explanation for these bacterial counts. Also, the temperature used for fat fusion was not enough to eliminate thermoduric microorganisms. However, even with the presence of indicator microorganisms in the samples, none was contaminated by E. coli, sulfite-reducing Clostridium, S. aureus, Salmonella or L. monocytogenes. Physical-chemical analyses showed that the product had adequate nutritional quality. Based on these results, it was possible to conclude that protein material obtained in fat rendering showed characteristics that enable the use of this product as raw material for processed meat products. Besides, the present study was the first one to present scientific results in relation to edible by-products obtained in fat rendering, supplying important information for slaughterhouses and meat-processing plants. The study also produced relevant data on the innocuousness of the product, which may be used to guide decision-making of health inspectors.

Características morfométricas, rendimentos no processamento e composição centesimal da carne do barbado

This study was carried out to evaluate the morphometric characteristics, the yield and the centesimal composition of different cuts of the Barbado's (Pinirampus pirinampu) flesh, captured in the Itaipu Reservoir. Were used 55 animals randomly distributed into three classes of body weight [less than 620 g (n = 15), between 620 and 1.120 g (n = 16) and greater than de 1.120 g (n = 24)]. Were measured the standard length (SL), the total length (TL), the head length (HL), the head height (HH), the trunk length (TRL), the trunk height (TH) and width of the trunk (WT). Then were established the morphometric relationships: (HL/SL), (HL/HH), (SL/TL), (WT/TRL), (WT/TH) (TH/TRL). Afterwards were measured the flesh's cut yield and the residue waste yield called: trunk (TC), fillet (FILLET), abdominal fillet (AF), head (HEAD), viscera (VISC), fin, spine and skin (SKSF). The levels of moisture, ash, fat and crude protein from FILLET and AF were determined. The body weight affected (P<0.05) the WT/TRL, WT/TH, TH/TRL, TR, FILLET, HEAD and SKSF, however didn't affected the centesimal parameters. In conclusion, the Barbado (Pinirampus pirinampu) has allometric growth and the flesh processing from fishes with more than 620 g provides better yields of edible parts. In addition, the chemical composition of meat suggests its potential for use in the manufacture of artisanal or industrial products.

Fragmentos da pedagogia de Cristiane Paoli Quito: tiros de movimento-imagem

Pós-graduação em Artes - IA

Aplicação de água ozonizada como agente sanitizante durante o processamento de café arábica

Pós-graduação em Agronomia (Energia na Agricultura) - FCA

ZTD em tempo quase real via Estações GNSS Terrestres: estratégia de processamento para o GIPSY-OASIS II e combinação das séries temporais

Pós-graduação em Ciências Cartográficas - FCT

Futebol e a construção da imagem de treinadores pela mídia: um estudo a partir das notícias de um site de grande visitação na web

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

Processamento de frutos de abacaxizeiro cv smooth cayenne: perfil de açúcares e ácidos dos sucos e composição nutricional da farinha de cascas

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

Representação iterativa e folksonomia assistida para repositórios digitais

Information retrieval has been much discussed within Information Science lately. The search for quality information compatible with the users needs became the object of constant research.Using the Internet as a source of dissemination of knowledge has suggested new models of information storage, such as digital repositories, which have been used in academic research as the main form of autoarchiving and disseminating information, but with an information structure that suggests better descriptions of resources and hence better retrieval.Thus the objective is to improve the process of information retrieval, presenting a proposal for a structural model in the context of the semantic web, addressing the use of web 2.0 and web 3.0 in digital repositories, enabling semantic retrieval of information through building a data layer called Iterative Representation.The present study is characterized as descriptive and analytical, based on document analysis, divided into two parts: the first, characterized by direct observation of non-participatory tools that implement digital repositories, as well as digital repositories already instantiated, and the second with scanning feature, which suggests an innovative model for repositories, with the use of structures of knowledge representation and user participation in building a vocabulary domain. The model suggested and proposed ─ Iterative Representation ─ will allow to tailor the digital repositories using Folksonomy and also controlled vocabulary of the field in order to generate a data layer iterative, which allows feedback information, and semantic retrieval of information, through the structural model designed for repositories. The suggested model resulted in the formulation of the thesis that through Iterative Representation it is possible to establish a process of semantic retrieval of information in digital repositories.

Computador: um recurso para o incentivo da leitura nos anos iniciais do ensino fundamental

A presente reflexão motiva-se no seio da crescente discussão sobre a utilização das tecnologias de informação e comunicação na educação, assim como acerca do uso de computadores que permitem o acesso à pesquisa e a informações novas. Este trabalho é decorrência de estudos realizados para a disciplina de monografia de conclusão de curso, e tem como objetivos: verificar o posicionamento de professores sobre o uso do computador como um recurso que estimule a leitura para alunos dos Anos Iniciais do Ensino Fundamental; averiguar o que os professores pensam sobre a inclusão digital; descobrir para qual tipo de leitura o computador é utilizado. Os resultados apresentados são provenientes apenas dos estudos teóricos realizados, visto que fazem parte de um projeto de pesquisa ainda em andamento.