RESUMO

In the Chilean population, calcium consumption is deficient. Therefore, several strategies have been implemented to increase calcium intake, such as consuming dairy products and supplements. In this study, an ingredient composed of bone flour (BF) and protein hydrolysate (PH) obtained from salmon frame was used as an innovative source of calcium. The objective was to evaluate the effect of the incorporation of BF and PH in a 1:1 ratio (providing two calcium concentrations to the nuggets, 75 and 125 mg/100 g) on calcium content and sensory attributes of salmon nuggets submitted to baking or shallow frying. Proximal chemical analyses, fatty acid composition, calcium content, and sensory evaluation (acceptability and check-all-that-apply test) were tested in the nuggets. The incorporation of BF/PH (1:1) in both concentrations increased the calcium content of salmon nuggets being higher for the 125 mg/100 g. On the other hand, no negative effects were observed on sensory properties where all samples showed good overall acceptability for baked and fried nuggets. Therefore, the incorporation of BF/PH (1:1) into salmon nuggets enhances the nutritional quality of these products by providing a higher calcium content without significantly affecting their sensory properties.

RESUMO

This study developed chicken nuggets with emulsions with different percentages of canola oil (CO) to replace the chicken skin and evaluating the quality of the final product and the effect of frying. The experiment was set up in a 5x5 factorial scheme with the replacement of skin with different percentages of CO (0, 25, 50, 75, and 100%) and storage periods (0, 45, 90, 135,and 180 days), and parameters such as pH and oxidation were evaluated. It was considered a 5x2 factorial scheme (replacement of skin with CO and different sample conditions (raw and fried in CO)) for the analyses of the centesimal composition, fatty acid profile, atherogenic (AI), and thrombogenic (IT) indices. The sensory analysis evaluated the chicken nuggets at time zero. The pH values ranged from 6.62 to 6.86, as an effect of frying, there was an increase in lipid content with increasing levels of substitution (T0-raw: 5.36% and fried: 12.11%; T100-raw: 7.93% and fried: 15.43%) and a decrease in moisture content in relation to the raw sample. There was a decrease in AI (T0%-raw vs. T100%-fried, 0.39 vs. 0.10) and IT (T0%-raw vs. T100%-fried, 0.61 vs. 0.18) with CO addition and frying, and lipid oxidation increased with storage. The ω6/ω3 ratio decreased and the PUFA/SFA increased with the replacement of chicken skin with CO, but there was no difference in the sensory analysis. Even though chicken nuggets are prone to lipid oxidation, it is possible to improve their nutritional value either by adding CO to the meat mixture or by frying them.

Objetivou-se neste estudo desenvolver nuggets de frango com emulsões contendo diferentes percentagens de óleo de canola em substituição a pele de frango e avaliar a qualidade do produto final bem como os efeitos da fritura. O experimento foi desenvolvido em esquema fatorial 5x5 (substituição da pele por óleo de canola (0, 25, 50, 75, 100%) e tempo de armazenamento (0, 45, 90, 135, 180 dias)) avaliando parâmetros como pH e oxidação. Considerou-se fatorial 5x2 (substituição da pele por óleo de canola e condições da amostra (cru e frito em óleo de canola)) para as análises da composição centesimal, perfil de ácidos graxos e índices aterogênico (IA) e trombogênico (IT). Para a análise sensorial avaliou-se os nuggets de frango produzidos apenas no tempo zero. Houve efeito da fritura com aumento no teor de lipídios (T0%-cru:5,36% e frito:12,11%; T100%-cru:7,93% e frito: 15,43%), redução no teor de umidade em relação a amostra crua e aumento no teor de lipídios com aumento dos níveis de substituição. Com a adição de óleo de canola e fritura houve redução de IA (T0%, cru, IA:0,39; T100%, frito, IA:0,10) e IT (T0%, cru, IT:0,61; T100%, frito, IT:0,18) e com o tempo de armazenamento aumentou-se a oxidação lipídica. A proporção ω6/ ω3 diminuiu e a AGP/AGS aumentou com a substituição da pele de frango por óleo de canola e não houve diferença na análise sensorial. Apesar da propensão à oxidação lipídica, é possível melhorar nutricionalmente os nuggets de frango, tanto pela adição de óleo de canola à massa quanto pelo processo de fritura.

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RESUMO

Consumption of fried foods is associated with a higher risk of cardiovascular and other diseases; therefore, consumers are looking to reduce fat intake. We evaluated the effect of high-protein breaders and fiber on oil absorption and quality attributes in chicken nuggets, using flour blends (wheat, chickpea, coconut, oil-quinoa-chia), soy protein concentrate, and brewers' spent grain. We evaluated the chemical composition, water and oil retention capacity (ORC), viscosity profile, and flour particle size distribution, along with the developed breaders (Formulation 1 and 2) and a commercial breader (CB), in addition to texture, color, fat, and moisture contents of the fried chicken nuggets prepared with the developed breaders and the CB. The total dietary fiber content (TDF) of the nuggets breaded with only Formulation-1 and CB was determined. Nuggets breaded with Formulation-1 showed lower (p ≤ 0.05) ORC, better moisture retention (67.6%), and more TDF (4.5% vs. 2.3%, p ≤ 0.05) compared to CB-breaded nuggets. Nuggets with Formulation-1 showed the expected texture and color characteristics for fried products. Formulation-1 has the potential to be used as a breader due to its moisture, reduced ORC, and the texture and color it imparts to the fried nuggets, providing higher amounts of nutrients and possible health benefits.

RESUMO

Processed meat foods may be associated with poor eating habits, but the aggregation of vegetable ingredients, such as pequi (Caryocar brasiliense), makes the formulations of these products healthier and more nutritious. Thus this study aimed to characterize the chemical composition of breaded chicken prepared with pequi pulp flour in breading, as well as to evaluate the technological and sensorial properties of the breaded chicken. The pequis pulp from the region of Montes Claros - MG was dehydrated to obtain flour used in predust, with substitutions of 0%, 25%, 50% and 100% of the breadcrumbs flour. Meat products were chemically evaluated for moisture, lipids, proteins, carbohydrates, and ashes, technologically with measures of specific volume, yield, color difference, chromaticity, and tone of the breaded chicken, and sensorially by the evaluation of the intention of consumption and acceptance. As a result, pequi flour added lipid and protein content, improved yield, allowed higher specific volumes, and more intense color tones to the breaded. In addition, these presented good sensorial results and without significant differences among the studied formulations. It was concluded that the use of pequi flour in the production of breaded chicken can provide nutritional and technological enrichment to these products, without adversely affecting their sensorial characteristics.

Alimentos cárneos processados podem estar associados a hábitos alimentares pouco sadios, mas a agregação de ingredientes vegetais, como o pequi (Caryocar brasiliense), torna as formulações desses produtos mais saudáveis e nutritivas. Assim, este estudo objetivou caracterizar a composição química de empanados de frango preparados com farinha da polpa de pequi na camada de empanamento, bem como avaliar as propriedades tecnológicas e sensoriais dos empanados produzidos. A polpa de pequis da região de Montes Claros - MG foi desidratada para obtenção da farinha utilizada na camada de pré enfarinhamento, com substituições de 0%, 25%, 50% e 100% da farinha de rosca. Os produtos cárneos foram avaliados quimicamente quanto aos teores de umidade, lipídios, proteínas, carboidratos e cinzas; tecnologicamente com medidas de volume específico, rendimento, diferença de cor, cromaticidade e tonalidade dos empanados; e sensorialmente pela avaliação da intenção de consumo e aceitação. Como resultados, a farinha de pequi acrescentou conteúdo lipídico e proteico, melhorou o rendimento, permitiu maiores volumes específicos e tonalidades de cor mais intensas aos empanados. Ademais estes apresentaram bons resultados sensoriais e sem diferenças significativas entre as formulações estudadas. Conclui-se que a utilização da farinha de pequi na produção de empanados, pode fornecer enriquecimento nutricional e tecnológico a estes produtos, sem alterar negativamente suas características sensoriais.

Assuntos

RESUMO

Processed meat foods may be associated with poor eating habits, but the aggregation of vegetable ingredients, such as pequi (Caryocar brasiliense), makes the formulations of these products healthier and more nutritious. Thus this study aimed to characterize the chemical composition of breaded chicken prepared with pequi pulp flour in breading, as well as to evaluate the technological and sensorial properties of the breaded chicken. The pequis pulp from the region of Montes Claros - MG was dehydrated to obtain flour used in predust, with substitutions of 0%, 25%, 50% and 100% of the breadcrumbs flour. Meat products were chemically evaluated for moisture, lipids, proteins, carbohydrates, and ashes, technologically with measures of specific volume, yield, color difference, chromaticity, and tone of the breaded chicken, and sensorially by the evaluation of the intention of consumption and acceptance. As a result, pequi flour added lipid and protein content, improved yield, allowed higher specific volumes, and more intense color tones to the breaded. In addition, these presented good sensorial results and without significant differences among the studied formulations. It was concluded that the use of pequi flour in the production of breaded chicken can provide nutritional and technological enrichment to these products, without adversely affecting their sensorial characteristics.(AU)

Alimentos cárneos processados podem estar associados a hábitos alimentares pouco sadios, mas a agregação de ingredientes vegetais, como o pequi (Caryocar brasiliense), torna as formulações desses produtos mais saudáveis e nutritivas. Assim, este estudo objetivou caracterizar a composição química de empanados de frango preparados com farinha da polpa de pequi na camada de empanamento, bem como avaliar as propriedades tecnológicas e sensoriais dos empanados produzidos. A polpa de pequis da região de Montes Claros - MG foi desidratada para obtenção da farinha utilizada na camada de pré enfarinhamento, com substituições de 0%, 25%, 50% e 100% da farinha de rosca. Os produtos cárneos foram avaliados quimicamente quanto aos teores de umidade, lipídios, proteínas, carboidratos e cinzas; tecnologicamente com medidas de volume específico, rendimento, diferença de cor, cromaticidade e tonalidade dos empanados; e sensorialmente pela avaliação da intenção de consumo e aceitação. Como resultados, a farinha de pequi acrescentou conteúdo lipídico e proteico, melhorou o rendimento, permitiu maiores volumes específicos e tonalidades de cor mais intensas aos empanados. Ademais estes apresentaram bons resultados sensoriais e sem diferenças significativas entre as formulações estudadas. Conclui-se que a utilização da farinha de pequi na produção de empanados, pode fornecer enriquecimento nutricional e tecnológico a estes produtos, sem alterar negativamente suas características sensoriais.(AU)

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RESUMO

Crab meat is rich in nutrients such as polyunsaturated fatty acids, minerals, and vitamins. Its catch is one of the most important fishing modalities in the North Brazilian state of Pará; however,crab is under utilized in the food industry and mainly sold as fresh meat. The study aimed to develop three formulations of gluten-free crab nuggets with added fiber. To reduce the cost of the final product, three formulations(F1, F2, and F3) were developed by the addition of rice flour at 0% (F1), 15% (F2), and 30% (F3) as a partial replacement of crab meat. Physicochemical and microbiological analyses were performed according to the legislation. In sensory intent analysis, F1 and F2 stood out in relation to F3, butall formulations were well accepted. The cost per unit of the formulations was 0.37 Brazilian reals (R$) for F1, R$ 0.27 for F2, and R$ 0.24 for F3; the formulations obtained a 90.47% yield. For fibers, the same result (0.96 g-dry basis) was obtained for all three formulations.(AU)

O caranguejo é rico em nutrientes, como os ácidos graxos poli-insaturados, minerais e vitaminas. A sua captura é uma das modalidades de pesca de maior importância paraense, porém é subutilizado na indústria alimentícia, vendido principalmente na forma in natura. O objetivo deste estudo foi desenvolver três formulações de empanado (nugget) de caranguejo adicionado de fibras e sem glúten. Visando baratear o custo do produto final foram elaboradas as formulações F1, F2 e F3, as quais se distinguiram na adição de farinha de arroz com 0%(F1), 15%(F2) e 30%(F3) em substituição parcial de caranguejo. Obteve-se para as análises físico-químicas e microbiológicas resultados de acordo com a legislação. Na análise sensorial de intenção as F1 e F2 se sobressaíram em relação à F3, e todas as formulações foram bem aceitas. O custo por unidade das formulações foi R$ 0,37(F1), R$ 0,27(F2) e R$ 0,24(F3); as formulações obtiveram 90,47% de rendimento. Para fibras obteve-se o mesmo resultado (0,96g- b.s.) nas três formulações.(AU)

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RESUMO

O presente estudo teve como objetivo elaborar empanados de frango através da substituição parcial da pele de frango por níveis de 4, 8 e 12% de farinha de subproduto de palmito pupunha (FSP) e avaliar o efeito desta adição nas características sensoriais. As formulações de nuggets com adição de 4% e 8% de FSP apresentaram-se como bem aceitas do ponto de vista sensorial, possuindo índice de aceitação superior a 70%. Dentre as formulações produzidas com substituição de gordura por FSP, aquela contendo 4% de FSP foi a que apresentou maior intenção de compra, não diferindo do controle (sem adição de FSP) em relação a aparência global e ao sabor. Assim, foi possível observar que a substituição parcial da gordura por FSP pode ser considerada promissora na elaboração de empanados de frango.

Assuntos

RESUMO

O presente estudo teve como objetivo elaborar empanados de frango através da substituição parcial da pele de frango por níveis de 4, 8 e 12% de farinha de subproduto de palmito pupunha (FSP) e avaliar o efeito desta adição nas características sensoriais. As formulações de nuggets com adição de 4% e 8% de FSP apresentaram-se como bem aceitas do ponto de vista sensorial, possuindo índice de aceitação superior a 70%. Dentre as formulações produzidas com substituição de gordura por FSP, aquela contendo 4% de FSP foi a que apresentou maior intenção de compra, não diferindo do controle (sem adição de FSP) em relação a aparência global e ao sabor. Assim, foi possível observar que a substituição parcial da gordura por FSP pode ser considerada promissora na elaboração de empanados de frango.(AU)

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RESUMO

Crab meat is rich in nutrients such as polyunsaturated fatty acids, minerals, and vitamins. Its catch is one of the most important fishing modalities in the North Brazilian state of Pará; however,crab is under utilized in the food industry and mainly sold as fresh meat. The study aimed to develop three formulations of gluten-free crab nuggets with added fiber. To reduce the cost of the final product, three formulations(F1, F2, and F3) were developed by the addition of rice flour at 0% (F1), 15% (F2), and 30% (F3) as a partial replacement of crab meat. Physicochemical and microbiological analyses were performed according to the legislation. In sensory intent analysis, F1 and F2 stood out in relation to F3, butall formulations were well accepted. The cost per unit of the formulations was 0.37 Brazilian reals (R$) for F1, R$ 0.27 for F2, and R$ 0.24 for F3; the formulations obtained a 90.47% yield. For fibers, the same result (0.96 g-dry basis) was obtained for all three formulations.

O caranguejo é rico em nutrientes, como os ácidos graxos poli-insaturados, minerais e vitaminas. A sua captura é uma das modalidades de pesca de maior importância paraense, porém é subutilizado na indústria alimentícia, vendido principalmente na forma in natura. O objetivo deste estudo foi desenvolver três formulações de empanado (nugget) de caranguejo adicionado de fibras e sem glúten. Visando baratear o custo do produto final foram elaboradas as formulações F1, F2 e F3, as quais se distinguiram na adição de farinha de arroz com 0%(F1), 15%(F2) e 30%(F3) em substituição parcial de caranguejo. Obteve-se para as análises físico-químicas e microbiológicas resultados de acordo com a legislação. Na análise sensorial de intenção as F1 e F2 se sobressaíram em relação à F3, e todas as formulações foram bem aceitas. O custo por unidade das formulações foi R$ 0,37(F1), R$ 0,27(F2) e R$ 0,24(F3); as formulações obtiveram 90,47% de rendimento. Para fibras obteve-se o mesmo resultado (0,96g- b.s.) nas três formulações.

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RESUMO

The biogeochemical cycling of gold (Au), i.e. its solubilization, transport and re-precipitation, leading to the (trans)formation of Au grains and nuggets has been demonstrated under a range of environmental conditions. Biogenic (trans)formations of Au grains are driven by (geo)biochemical processes mediated by distinct biofilm consortia living on these grains. This review summarizes the current knowledge concerning the composition and functional capabilities of Au-grain communities, and identifies contributions of key-species involved in Au-cycling. To date, community data are available from grains collected at 10 sites in Australia, New Zealand and South America. The majority of detected operational taxonomic units detected belong to the α-, ß- and γ-Proteobacteria and the Actinobacteria. A range of organisms appears to contribute predominantly to biofilm establishment and nutrient cycling, some affect the mobilization of Au via excretion of Au-complexing ligands, e.g. organic acids, thiosulfate and cyanide, while a range of resident Proteobacteria, especially Cupriavidus metallidurans and Delftia acidovorans, have developed Au-specific biochemical responses to deal with Au-toxicity and reductively precipitate mobile Au-complexes. This leads to the biomineralization of secondary Au and drives the environmental cycle of Au.

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RESUMO

The practice of freezing food is one of the main processes used by the industry to prolong the shelf life of foods. Its use has expanded in recent years due to the increased consumption of convenience products, many of which are sold in frozen form. The temperature at which these foods are maintained during marketing in supermarkets or stored in the consumer's home is critical to ensure microbiological stability of products. Temperature abuse can allow microbial growth, especially growth of filamentous psychrophilic fungi. Besides economic losses in the industrial sector due to the return of products and loss of confidence by consumers, the development of fungi in foods is a public health problem due to the possibility of mycotoxin production. The aim of this study was to assess the growth at temperatures of 5, 0, -5 and -18°C for two species of fungi involved in the deterioration of frozen chicken nuggets, Penicillium polonicum (33/12 NGT) and Penicillium glabrum (29/12 NGT), inoculated both in culture medium and in the food. The results demonstrated that P. polonicum was able to form microcolonies on potato dextrose agar plates at 0°C and form visible colonies on the surface of the frozen chicken nuggets kept at -5°C for 120 days, regardless of brand. For P. glabrum the limiting growth temperature was 5°C in the culture medium and 0°C on frozen chicken nuggets, regardless of the brand analyzed. Thus, it is essential to adhere to the storage temperatures recommended to ensure the stability and safety of this food product.

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