6 documents found, page 1 of 1
Physicochemical and sensory evaluation of mortadella based on Nile tilapia fill...
Alda,Paola Casagrande; Coradini,Melina Franco; Chambo,Ana Paula Sartório; Correa,Stefane dos Santos; Mikcha,Jane Martha GratonABSTRACT: The objective of this research was to elaborate and characterize mortadella using fillet residues (‘V’-cut fillet trim) of Nile tilapia, in order to add value to this by-product of the filleting process. Three mortadellas were made, one with 100% tilapia fillet trimmings, another containing 100% chicken meat and the third with 100% pork meat. Mortadellae were characterized in terms of microbiology, ch...
Contribution of environmental factors in the formation of biofilms by Alicyclob...
Dutra,Tatiane Viana; Prado,Daniela Biral do; Anjos,Márcia Maria dos; Machinski Junior,Miguel; Mikcha,Jane Martha Graton; Abreu Filho,Benício Alves deABSTRACT: The objective of this study was to evaluate the effect of the initial microbial load, temperature and contact time on the biofilm formation of Alicyclobacillus acidoterrestris on stainless steel and natural food-grade rubber using orange juice as culture medium. The low initial load of A. acidoterrestris (2 log CFU/mL) led to biofilm formation on the stainless steel surface after 48 h of contact at 28...
Addition of different tuna meal levels to pizza dough
Campelo,Daniel Abreu Vasconcelos; Souza,Maria Luiza Rodrigues de; Moura,Lorena Batista de; Xavier,Tadeu Orlandi; Yoshida,Grazyella MassakoAbstract The aim of this study was to develop pizza dough with different levels of tuna meal (Tunnus spp.). In order to produce tuna meal, tuna torsos without fins were used, cooked for 1 hour, pressed, milled and dehydrated for 24 hours at 60 °C. Pizza dough was produced without (0%) or with the addition of 5, 10, 15 and 20% of tuna meal, calculated based on the quantity of wheat flour. The tuna meal and diffe...
Qualidade microbiológica e vida útil de filés defumados de tilápia-do-nilo sob ...
Franco,Maria Luiza Rodrigues de Souza; Amaral,Luiz Augusto do; Viegas,Elisabete Maria Macedo; Kronka,Sérgio do Nascimento; Gasparino,ElianeO objetivo deste trabalho foi avaliar a qualidade microbiológica e a vida útil de filés de tilápia-do-nilo, submetidos a diferentes métodos de defumação e condições de armazenamento. Foram utilizados dois processos de defumação (a frio ou a quente), em filés com ou sem pigmentação. Os produtos foram armazenados sob refrigeração ou congelados, e monitorados por 28 dias para avaliação da vida útil. Os filés conge...
Aproveitamento de peles de tilápia-do-nilo congeladas e salgadas para extração ...
Bordignon,Adriana Cristina; Franco,Maria Luiza Rodrigues de Souza; Gasparino,Eliane; Yajima,Edson Minoru; Vesco,Ana Paula DelObjetivou-se caracterizar peles de tilápia-do-nilo, conservadas por congelamento e salga a seco, visando à extração de gelatina em processo batelada. Após a filetagem, as peles foram descarnadas e distribuídas em dois lotes. Um dos lotes foi congelado a -18 ºC por sete dias e o outro foi salgado e mantido a 25 ºC por sete dias. As peles foram lavadas, pesadas e pré-tratadas em solução de H2SO4 a10N (pH 3,0), na...
Resistance profile to antimicrobials of Salmonella spp. isolated from human inf...
Delicato,Elaine Regina; Mikcha,Jane Martha Graton; Fernandes,Sueli Aparecida; Pelayo,Jacinta SanchezThe purpose of this study was to analyse the profile of antimicrobial resistance among 21 strains of Salmonella isolated from patients with gastroenteritis symptom. It was observed that S. enteritidis was the serotype prevalent. These strains were sensitive to the majority of the antimicrobials tested, however, high resistance was observed in S. typhimurium and S. enterica subsp. enterica serotype 4,5,12:i:-. S...