Evaluation of process parameters in the industrial scale production of fish nuggets

This work reports the use of experimental design for the assessment of the effects of process parameters on the production of fish nuggets in an industrial scale environment. The effect of independent factors on the physicochemical and microbiological parameters was investigated through a full 24 experimental design. The studied factors included the temperature of fish fillet and pulp in the mixer, the temperature of the added fat, the temperature of water and the ratio of protein extraction time to emulsion time. The physicochemical analyses showed that the higher temperature of the pulp and fillet of fish, the lower the protein in the final product. Microbiological analyses revealed that the counting of Staphylococcus coagulase positive, total and thermo-tolerant coliforms were in accordance with the current legislation.

Reduction of oil uptake in deep fat fried chicken nuggets using edible coatings based on cassava starch and methylcellulose

The aim of this study was to evaluate the effect of edible coatings based on methylcellulose (MC) and cassava starch (CS) to reduce oil uptake and improve water retention of chicken nuggets during deep fat frying. Edible coatings were prepared with I g of MC/100 g solution and 4 g of CS/100 g solution, with 25 or 55 g glycerol/100 g biopolymer. These solutions were applied to nugget samples before battering. Pre-fried and fried nuggets were analyzed to determine lipid and water contents. Color and texture were also measured in the fried nuggets. In general, there was no effect of the two concentrations of plasticizer of either of the biopolymers on the water retention of whole nuggets. But, higher oil uptake reduction, and consequently, lower lipid content was observed on nuggets coated with CS and 25% plasticizer. The coated samples were darker and had a brighter yellow color when compared with the control. There was also a significant decrease in the shearing force of the fried coated samples, indicating reduced hardness of these samples.

The search for primordial quark nuggets among near Earth asteroids

Primordial Quark Nuggets, remnants of the quark-hadron phase transition, may be hiding most of the baryon number in superdense chunks have been discussed for years always from the theoretical point of view. While they seemed originally fragile at intermediate cosmological temperatures, it became increasingly clear that they may survive due to a variety of effects affecting their evaporation (surface and volume) rates. A search of these objects have never been attempted to elucidate their existence. We discuss in this note how to search directly for cosmological fossil nuggets among the small asteroids approaching Earth. `Asteroids` with a high visible-to-infrared flux ratio, constant lightcurves and devoid of spectral features are signals of an actual possible nugget nature. A viable search of very definite primordial quark nugget features can be conducted as a spinoff of the ongoing/forthcoming NEAs observation programmes.

Schedule of two thousand American historical nuggets taken : from the Stevens diggings in September 1870 and set down in chronological order of printing from 1490 to 1800 [i.e. 1776] ; described and recommended as a supplement to any printed Bibliotheca Americana /

A list of about 1400 titles not found in John Carter Brown's Bibliotheca Americana.

The impact of cooking methods on the nutritional quality and safety of chicken breaded nuggets

The impact of cooking methods (industrial pre-frying, deep-fat frying and baking) on the nutritional quality and safety of chicken breaded nugget samples from supermarket and commercial brands was evaluated. The changes in the quality characteristics (nutritional composition, fatty acids profile, cholesterol and salt) of the fried food and frying oil, after ten consecutive frying operations, were evaluated. The total fat content of nuggets varied between 10.9 and 22.7 g per 100 g of edible portion and the salt content ranged from 0.873 to 1.63 g per 100 g. Taking into account one portion of nuggets, the daily intake of salt can reach 49%, which can have a significant impact on the health of those who regularly consume this type of food, especially considering the prevalence of hypertension around the world. The analysed chicken breaded nuggets are rich in unsaturated fatty acids, which have been related with potential health benefits, namely regarding cardiovascular diseases. The cholesterol content of baked samples was two times higher when compared with the fried ones. The trans fatty acids and polar compounds contents of the frying oil used for frying significantly increased, but the values were still away from the maximum recommended by legal entities for its rejection. From a nutritional point of view, it is possible to conclude that the applied cooking methods can significantly influence the nutritional quality and safety of the analysed chicken breaded nuggets. This study will contribute to important knowledge on how the applied cooking methods can change the nutritional quality and safety of foods, namely of chicken nuggets, and can be very useful for dietary recommendations and nutritional assessment.

Avaliação do impacte dos procedimentos de confecção e regeneração na qualidade de produtos cárneos pré-cozinhados congelados

Pretendeu-se com este trabalho fornecer mais informação sobre o efeito que os procedimentos de confecção e de regeneração têm nas características físico químicas e sensoriais de nuggets de frango e panados de peru pré-cozinhados e congelados. Assim, estudaram-se as propriedades físico-químicas e sensoriais de nuggets de frango e panados de peru após regeneração em forno, por fritura e em micro-ondas, em diferentes condições de tempo e de temperatura. Avaliou-se ainda o efeito do arrefecimento entre a fritura e a congelação e da aplicação de coberturas alternativas nas características físico-químicas e sensoriais de nuggets de frango. Comparando o processo de regeneração em forno com o de fritura, ambos nas condições aconselhadas na embalagem, pode concluir-se que da regeneração por fritura resultam produtos com um teor de gordura muito superior quer ao nível da crosta, quer ao nível da massa, um teor em humidade mais reduzido e uma cor muito mais escura. Já no que diz respeito à regeneração em micro-ondas os produtos resultantes apresentam-se húmidos e com ausência de crocância. Das várias condições de regeneração em forno ensaiadas as que mostraram melhores intenções de compra por parte dos provadores foram a regeneração a 220ºC durante 10 minutos, no caso dos nuggets, e 8 minutos a 180 ºC, no caso dos panados de peru. Uma vez que estas não são as condições de regeneração aconselhadas na embalagem (10 minutos a 200 ºC), os resultados obtidos apontam no sentido de poder ser vantajoso trocar a informação da embalagem. Testaram-se cinco novas formulações para a cobertura dos nuggets, com a finalidade de obter produtos com melhor aceitação pelo consumidor. Das formulações testadas, as com gelatina foram aquelas que pareceram mais promissoras tendo em conta a intenção de compra do produto por parte dos provadores. Contudo, o padrão ainda conseguiu ser a amostra com mais intenções de compra positivas pelo que a implementação das novas formulações não parece traduzir uma melhoria significativa no produto. Finalmente, os resultados obtidos apontam no sentido da existência de um tempo de arrefecimento antes da congelação poder ser vantajoso do ponto de vista da crocância, sabor, humidade e, consequentemente, intenção de compra do produto

Lean meat

While it's handy to pick up some chicken nuggets or sausages to pop under the grill, these meats often contain more fat and salt than the fresh cuts. Lean meat on the other hand can be just as easy, as well as a bit of a hero round the kitchen. Apart from being lower in fat and salt, it's also high in vitamins and minerals, especially iron. A regular ‘superfood’, you could say.

Avaliação da eficiência de três ágares seletivos no isolamento de Listeria monocytogenes

A variedade de protocolos existentes para a pesquisa de Listeria sp em alimentos e outras amostras é muito grande, o que dificulta a escolha daquele que possa apresentar melhores resultados. Os protocolos recomendados nas metodologias tradicionais indicam vários caldos de pré-enriquecimento e enriquecimento seletivo, assim como meios de isolamento seletivo. O presente estudo teve por finalidade comparar a eficiência dos ágares cloreto de lítio-feniletanol-moxalactam (LPM), PALCAM (PAL) e do ágar hemolítico ceftazidima-cloreto de lítio (HCLA) no isolamento de L. monocytogenes a partir de diferentes tipos de amostras colhidas em uma linha de processamento de "nuggets" congelados de frango. Um total de 413 amostras foi examinado. As amostras foram primeiramente enriquecidas em caldo Half Fraser, seguido do enriquecimento em caldo BLEB. Alíquotas deste enriquecimento foram semeadas por esgotamento em placas contendo os meios LPM, PAL e HCLA. Colônias típicas foram selecionadas e submetidas à identificação bioquímica. O meio HCLA permitiu o isolamento de L. monocytogenes em 60,1% do total de amostras examinadas, enquanto PAL e LPM permitiram o isolamento em aproximadamente 47,9% das amostras. O desempenho do HCLA foi estatisticamente diferente dos demais meios (p< 0,05%) para todos os tipos de amostras, exceto para as de manipuladores onde os 3 meios apresentaram desempenho semelhante. Os resultados obtidos com o HCLA foram superiores aos dos demais meios e seu uso, simultaneamente com o PAL, mostrou-se de grande utilidade.

Aceitação sensorial de reestruturados empanados elaborados com filé de peito de galinhas matrizes de corte e poedeiras comerciais

Em 2005, no Brasil, o alojamento de galinhas poedeiras comerciais e de matrizes de corte somados foi de 109 milhões de cabeças, sendo que um número próximo a este deve ter sido descartado no mesmo período. Este grande número de galinhas descartadas contrasta com a falta de mercado consumidor e o baixo valor comercial alcançado por estas aves. A utilização da carne de galinhas na elaboração de produtos de conveniência poderia agregar valor e ampliar o consumo desta matéria-prima. Diante do exposto, o objetivo deste trabalho foi elaborar produtos empanados tipo nuggets, utilizando carne de galinhas de descarte (matrizes de corte e poedeiras comercias brancas) e avaliar a aceitação pelo consumidor destes produtos, em comparação com nuggets elaborados com carne de frango. Os produtos desenvolvidos foram avaliados por análise sensorial, utilizando testes de aceitação e de intenção de compra em localização central (400 provadores). Não foram encontradas diferenças (p > 0,05) na aceitação sensorial nem na intenção de compra entre os três diferentes produtos avaliados. Concluiu-se que a elaboração de produtos empanados pode representar uma boa alternativa para a utilização de filés de peito de galinhas, agregando maior valor a estas aves ao final do ciclo de postura.

Check all that apply (CATA) as an instrument for the development of fish products

Abstract The objective of this paper is to develop a fish-based product. Through the innovative sensorial check all that apply (CATA) technique, employed in two stages of the development of the product – market research and the sensorial and hedonistic characterization of the final product – the aim was to develop a fish by-product that could respond to the needs of the consumer market. Results showed that the CATA technique is an important instrument for researching the consumer market and indicated the kind of fish by-product to be developed and its desired features. Nugget was the resulting by-product. The second application of CATA made possible the sensorial description of the by-product as being crisp, with little fish odor, light in color, well-seasoned and tasty. Therefore, the CATA technique proved to be an important research instrument in the fish consumption market as well as a quick technique for the complete description of fish nuggets.

Fatty acid composition of cooked chicken meat and chicken meat products as influenced by price range at retail

The primary objective was to determine fatty acid composition of skinless chicken breast and leg meat portions and chicken burgers and nuggets from the economy price range, standard price range (both conventional intensive rearing) and the organic range from four leading supermarkets. Few significant differences in the SFA, MUFA and PUFA composition of breast and leg meat portions were found among price ranges, and supermarket had no effect. No significant differences in fatty acid concentrations of economy and standard chicken burgers were found, whereas economy chicken nuggets had higher C16:1, C18:1 cis, C18:1 trans and C18:3 n-3 concentrations than had standard ones. Overall, processed chicken products had much higher fat contents and SFA than had whole meat. Long chain n-3 fatty acids had considerably lower concentrations in processed products than in whole meat. Overall there was no evidence that organic chicken breast or leg meat had a more favourable fatty acid composition than had meat from conventionally reared birds.

Botryoidal platinum, palladium and potarite from the Bom Sucesso stream, Minas Gerais, Brazil: Compositional zoning and origin

Platinum-Pd nuggets from the Born Sucesso stream alluvium Minas Gerais, Brazil. have been investigated by electron-probe microanalysis. The nuggets attain 1 mm in maximum dimension and have a botryoidal habit, with pronounced compositional core-to-margin zoning of internal structures, Although there is a wide variation in internal morphology and individual zones vary markedly in thickness (<1-100 mum), a typical composite arborescent nugget comprises a broad irregular core region of massive auriferous Pd-Hg alloy (potarite delta-PdHg) or cavity space + relict potarite enclosed by a narrow zone of platiniferous, palladium or alloy of near Pt50Pd50 composition, and is progressively oscillatory zoned by palladian platinum, with growth eventually enveloping the whole botryoidal colony, to a narrow rim of palladian platinum or pure platinum. Other nuggets comprise an arborescent to dendritic core of auriferous potarite, a broad internal zone of either pure platinum or palladian platinum, and a narrow rim of platinum, the mineral palladium contains up to about 65 at.% Pd; this is the first detailed modern confirmation of palladium in its type locality. Auriferous potarite ranges in composition from similar toPd(3)Hg(2) to near Pd(Hg,Au). The origin of these nuggets remains unclear, but their mineralogy is broadly equivalent to that of palladian gold. potarite and platinum in alluvial sediments and overburden from Devon, England, which are considered to be detrital, and their platinum-group-clement geochemistry is consistent with precipitation from hydrothermal fluids. We suggest that the Bom Sucesso nuggets resulted from high-level episodic hydrothermal alteration of mafic and ultramafic rocks within the drainage basin, with the remobilized Pt and Pd precipitated in open spaces in the enclosing metaquartzites.

Gold-bearing iron duricrust in Central Brazil

In the Cuiabá region-State of Mato Grosso, Central Brazil-primary gold mineralization is hosted by two generations of quartz veins in Precambrian metamorphic terrains of the Cuiabá Group. Gold is mined from the veins and mainly from the eluvial horizons that cover the deeply altered basement. In the lodes gold occurs as small particles (less than 1 mm) associated with pyrite and contains up to 5% Ag. Larger particles and nuggets of almost pure gold are found in the iron duricrust which caps the upper levels of the weathering profile. It is difficult to determine the average grade of this kind of deposit but some prospects in the Cuiabá region produce up to 2 g gold per ton of ore. Lateritization is responsible for both the formation of the iron crust and the concentration of gold within the regolith. Under a tropical climate, the supergene alteration of phyllites of the Cuiabá Group has led to the formation of a weathering profile consisting typically of saprolite, mottled clay zone and duricrust, from bottom to top. The duricrust is directly derived form the in situ weathering of phyllites. Geochemical balance calculations indicate that in the transition from the saprolite to the duricrust lateritization has promoted a progressive loss of Si, Al and K, and more than 500% of absolute Fe enrichment. Gold underwent a supergene evolution related to the development of the weathering profile. In the saprolite and mottled clay zone, associated with quartz and oxidized sulfides, gold dissolves as demonstrated by corrosion features at the surface of the particles. The formation of secondary gold in the duricrust is indicated by the larger size of the nuggets, their higher fineness and the close relationship between gold and the neoformed iron oxy-hydroxides. © 1991.

The solid solution between platinum and palladium in nature

Chemical and structural data are reported for platinum-palladium intermediates from two nuggets found at Corrego Bom Sucesso, Minas Gerais, Brazil. Three grains with simple stoichiometries (i.e. PtxPd1 -x with x ∼0.67, ∼0.5 and ∼0.33, which correspond to Pt2Pd, PtPd and PtPd2, respectively) were characterized by single-crystal X-ray diffraction and electron-probe microanalysis. In the absence of single-crystal data it might be tempting to hypothesize that such simple stoichiometries represent distinct mineral species, however structural analyses show that all of the phases are cubic and crystallize in space group Fm3̄m. They are, therefore, natural intermediates in the palladium-platinum solid solution. Reflectance and micro-hardness values are reported for the samples and a comparison with the pure metallic elements made. On the basis of information gained from the chemical and structural characterization it can be concluded that there is a complete solid solution between Pt and Pd in nature. These findings corroborate results from experiments on synthetic compounds. © 2013 The Mineralogical Society.