Relato e considerações sobre o desenvolvimento de uma ontologia para avaliação de sites da área de saúde

Este artigo descreve desenvolvimento de uma ontologia que visa avaliar a qualidade de sites/páginas com assuntos relacionados à área de saúde. O processo de desenvolvimento da ontologia foi realizado ao longo do segundo semestre de 2008 pelos alunos da disciplina CMP234 - Modelagem Conceitual e Ontologia do Programa de Pós-Graduação do Instituto de Informática da Universidade Federal do Rio Grande do Sul, ministrada pelo Professor Dr. José Palazzo Moreira de Oliveira. O desenvolvimento da ontologia foi feito com base na Metodologia 101 [1]. Assim, estrutura do documento observa, em grande parte, as etapas da Metodologia 101 e procura manter grande parte das informações e observações feitas ao longo do desenvolvimento visando o uso destas em futuras versões da ontologia. Para o desenvolvimento da ontologia foi utilizado o editor Protégé. As instâncias da ontologia foram criadas mediante extração dos dados dos sites/páginas, extração esta que foi feita manualmente pelos alunos da disciplina

Eletro narcose como método de insensibilização para a tilápia do Nilo

Animal welfare in aquaculture is attracting great interest, because of the use of handling techniques that cause stress to the animals before death. The objective of this study was to evaluate different methods of stunning/killing in Nile tilapia (Oreochromis niloticus) using electronarcosis, thermal shock and the anesthetic as control, and to evaluate the changes in the quality of chilled fish and frozen fillets. In the first stage, the electronarcosis stunning was applied using different voltages (200V and 100V) and exposure times (20s, 40s, 60s) to find what would be the best combination of voltage and exposure time. Most of the fish remained stunned with the treatments 100V/60s and 200V/60s. The clinical reflexes were absent in fish of treatments 100V/60s, 200V/40s and 200V/60s. Treatment 100V/60s ensured welfare conditions in the stunning and less hemorrhagic fillets. The second experiment included three methods of stunning/killing: 1) electronarcosis (100V / 60s), 2) thermal shock (water and ice) and 3) anesthetic (benzocaine). It was investigated some parameters of freshness of fish cooled at 4 °C and stored for 25 days. The analyzes were performed at 0; 0.13; 0.21; 1; 7; 14; 18; 22 and 25 days. The fishes of the three stunning/killing methods tested, entered in the state of rigor mortis after 7 days of storage, with concomitant reductions in muscle and ocular pH, and ATP levels. Parameters such as dielectric measurement, instrumental texture, content of VNB and NPN presented reductions over the storage time. The K value and the sensory analysis of fish showed that chilled tilapia presented within 7 days of storage, good state of freshness. Microbiological analysis confirmed that the slaughter and processing were performed hygienically. In the third experiment, three methods of stunning were tested in tilapia: 1) electronarcosis (100V / 60s), 2) thermal shock (water and ice) and 3) benzocaine, followed by filleting and the ...Questões que envolvem o bem estar dos animais na aquicultura vem despertando grande interesse, devido à utilização de técnicas de manipulação que causam estresse aos animais antes da sua morte. O objetivo deste estudo foi avaliar diferentes métodos de insensibilização em tilápia do Nilo (Oreochromis niloticus) utilizando a eletronarcose, choque térmico e anestésico como controle, e avaliar os efeitos sobre alterações na qualidade da carne resfriada e congelada. Na primeira etapa a insensibilização foi realizada por eletronarcose, utilizando diferentes voltagens (200V e 100V) e tempos de exposição (20s, 40s, 60s) para verificar qual seria a melhor combinação de voltagem e tempo de exposição. A maioria dos peixes permaneceu insensibilizada com os tratamentos 100V/60s e 200V/60s. Os reflexos clínicos mostraram-se ausentes nos peixes submetidos aos tratamentos 100V/60s, 200V/40s e 200V/60s. O tratamento 100V/60s garantiu condições de bem-estar na insensibilização dos peixes e filés menos hemorrágicos. No segundo experimento, foram testados 3 métodos de insensibilização: 1) eletronarcose (100V/60s), 2) choque térmico (água e gelo) e 3) anestésico (benzocaína). Investigou-se alguns parâmetros de frescor do pescado resfriado a 4°C e estocado por 25 dias. As análises foram realizadas nos tempos amostrais 0; 0,13; 0,21; 1; 7; 14; 18; 22 e 25 dias. Os peixes do três métodos de insensibilização testados, apresentaram entrada no estado de rigor mortis aos 7 dias de estocagem, concomitante com reduções dos valores de pH muscular, pH ocular e dos níveis de ATP. Parâmetros como medida dielétrica, textura instrumental, o conteúdo de BNV e NNP apresentaram reduções de seus valores ao longo do tempo de estocagem. O valor K e a análise sensorial dos peixes demonstraram que a tilápia refrigerada apresentou em até 7 dias de armazenamento, bom estado de frescor. A análise microbiológica confirmou que o...Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES

<b>Elaboração de croquete de tilápia do Nilo (<em>Oreochromis niloticus</em>) a partir de CMS e aparas do corte em ‘V’ do filé e sua avaliação físico–química, microbiológica e sensorial</b> - DOI: 10.4025/actascianimsci.v32i1.6909 <b>Preparation of Nile tilapia (<em>Oreochromis niloticus</em>) croquettes from MSM and ‘V’ cut fillet trim, and their physical, chemical, microbiological and sensory evaluation</b> - DOI: 10.4025/actascianimsci.v32i1.6909

Este estudo teve como objetivo elaborar croquetes empanados, utilizando a CMS e as aparas do corte em ‘V’ do filé de tilápia. No mesmo estudo se avaliaram os parâmetros físico-químicos e microbiológicos para as matérias primas e o croquete pronto; realizada também uma análise sensorial. Para a CMS a umidade foi de 79,05%, proteína 14,63%, cinzas 0,87%, extrato etéreo 4,66% e para as aparas, respectivamente, 81,27, 14,53, 1,13 e 1,93%. Para os croquetes pré-fritos de CMS, encontraram-se 57,93% de umidade, 15,11% de proteína, 11,59% de cinzas e 3,36% de extrato etéreo e dos croquetes pré-fritos de aparas 57,84, 15,34, 9,17 e 3,95%, respectivamente. Estes parâmetros encontram-se na legislação vigente para produtos empanados, assim como as análises microbiológicas das matérias primas e dos croquetes pré-fritos nos padrões microbiológicos para alimentos. A análise sensorial mostrou que ambos os croquetes foram aceitos pelos provadores de forma moderada, portanto, eles podem ser uma forma de agregação de valor aos resíduos do pescado, tendo boa aceitação pelo consumidor e atendendo aos padrões de qualidade.<br>The objective of this study was to develop breaded croquettes using MSM and trim from ‘V” cut tilapia fillets. In the same study, physical-chemical and microbiological parameters were evaluated for raw materials and the ready croquettes, as well as a sensory analysis. For MSM, moisture was 79.05%, protein 14.63%, ash 0.87% and ether extract 4.66%; for the trim, 81.27, 14.53, 1.13 and 1.93%, respectively. For the pre-fried MSM croquettes, the values found were 57.93% moisture, 15.11% protein, 11.59% ash and 3.36% ether extract; for pre-fried trim croquettes, 57.84, 15.34, 9.17 and 3.95%, respectively. These parameters are within the current legislation for breaded products. The microbiological analysis of raw materials and pre-fried croquettes are within microbiological standards for foods. The sensory analysis showed that both croquettes were moderately accepted by tasters. Therefore, they can become an alternative to add value to fish by-products, with good consumer acceptance and meeting quality standards

Elaboração de croquete de tilápia do Nilo (Oreochromis niloticus) a partir de CMS e aparas do corte em ‘V’ do filé e sua avaliação físico–química, microbiológica e sensorial = Preparation of Nile tilapia (Oreochromis niloticus) croquettes from MSM and ‘V’ cut fillet trim, and their physical, chemical, microbiological and sensory evaluation

Este estudo teve como objetivo elaborar croquetes empanados, utilizando a CMS e as aparas do corte em ‘V’ do filé de tilápia. No mesmo estudo se avaliaram os parâmetros físico-químicos e microbiológicos para as matérias primas e o croquete pronto;realizada também uma análise sensorial. Para a CMS a umidade foi de 79,05%, proteína 14,63%, cinzas 0,87%, extrato etéreo 4,66% e para as aparas, respectivamente, 81,27, 14,53, 1,13 e 1,93%. Para os croquetes pré-fritos de CMS, encontraram-se 57,93% de umidade, 15,11% de proteína, 11,59% de cinzas e 3,36% de extrato etéreo e dos croquetes pré-fritos de aparas 57,84, 15,34, 9,17 e 3,95%, respectivamente. Estes parâmetros encontram-se na legislação vigente para produtos empanados, assim como as análises microbiológicas dasmatérias primas e dos croquetes pré-fritos nos padrões microbiológicos para alimentos. A análise sensorial mostrou que ambos os croquetes foram aceitos pelos provadores de forma moderada, portanto, eles podem ser uma forma de agregação de valor aos resíduos do pescado, tendo boa aceitação pelo consumidor e atendendo aos padrões de qualidade. The objective of this study was to develop breaded croquettes using MSM and trim from ‘V” cut tilapia fillets. In the same study, physical-chemical and microbiological parameters were evaluated for raw materials and the ready croquettes, as well as a sensory analysis. For MSM, moisture was 79.05%, protein 14.63%, ash 0.87% and ether extract 4.66%; for the trim, 81.27, 14.53, 1.13 and 1.93%, respectively. For the pre-fried MSM croquettes, the values foundwere 57.93% moisture, 15.11% protein, 11.59% ash and 3.36% ether extract; for pre-fried trim croquettes, 57.84, 15.34, 9.17 and 3.95%, respectively. These parameters are within the current legislation for breaded products. The microbiological analysis of raw materials and pre-fried croquettes are within microbiological standards for foods. The sensory analysis showed that both croquettes were moderately accepted by tasters. Therefore, they can become an alternative to addvalue to fish by-products, with good consumer acceptance and meeting quality standards

Policultivo do camarão de água doce Macrobrachium amazonicum (Heller, 1862) com a Tilápia do Nilo (Oreochromis niloticus) alimentadas com rações peletizada e farelada

The objective of this work was to evaluate the influence of fresh water shrimp Macrobrachium amazonicum (Heller, 1862) in performance of Nile tilapia (Oreochromis niloticus) cultivated in polyculture system and feeding with ration pelleted and mashed. The work was realized in Centro de Pesquisa em Aqüicultura Ambiental-CPAA/IAP - Toledo/PR during 37 days. Were utilized like experimental unit 16 ponds excavated, covered with concrete but with bottom of soil with dimension the 4 x 3 m and useful volume the 3,5 m 3. Were utilized 30 tilapias e 150 shrimps for experimental unit distributed at an entirely randomized design with 4 treatments and 4 replications, where TF: tilapia feeding with ration mashed; TCF: tilapia and shrimp feeding with ration mashed; TP: tilapia feeding with ration pelleted; TCP: tilapia and shrimp feeding with ration pelleted. The density used were the 2,6 fishes/m 2 with medium initial weight the 5,58 ± 0,10 g and initial length the 5,56 cm, and the density of shrimp was the 13 shrimps/m 2 with initial length the 1,04 cm. The temperature was gauged daily, while the variables dissolved oxygen, pH and electrical conductivity, weekly. The quantity of ration supplied was the 10% of total biomass of fishes, with feed frequency the 4 times a day, being corrected weekly in function of the biometry. During the experimental period the medium values of temperature, dissolved oxygen, pH and electrical conductivity of the ponds water were 23,42 ± 0,83°C, 5,32 ± 0,52 mg/L, 7,02 ± 0,39, e 100,96 ± 1,81 μS/ cm respectively. Won't registering any influence of shrimp during the cultivation and the ration pelleted provide the better conversion alimentary and performance of tilapias

Physical, chemical and sensory evaluation of meat from cobia (rachycentron canadum), desensitized with different voltages of electric shock, stored under refrigeration

ABSTRACT: Fish quality is conditioned by several factors, among them desensitization methods applied for fish managing and slaughtering. This research used electric shock at different intensities as a desensitization method for cobia (Rachycentron canadum) slaughtering and evaluated its effects over fish quality during refrigerated storage. The experiment was carried out by numbing the fish with electroshock at the intensities of 100, 150 and 200 Volts, and keeping them in refrigerated storage for 21 days. On the cobia, obtained from a commercial fish farm the following physical, chemical and sensorial characteristics as quality variables were evaluated: dielectric properties, rigor index, pH, texture, color, sensorial evaluation of freshness, ATP and degradation catabolites. The experimental design was a 6×3 factorial (6 times of analysis and 3 electroshock intensities). Significant differences (P<0.05) were observed for the analyzed variables, as a consequence of desensitization treatments and of storage time within each treatment. However, the number of variables affected by the treatment was smaller than the number of variables significantly affected by the storage time, and the interaction time×treatment was highly significant within the results reported. The best results for the parameters tested were obtained when the treatment at 150 volts intensity with the majority of analyzed variables held significant differences (P<0.05) among treatments. It was also concluded that cobia can be conserved in refrigerated storage within seven days after slaughtering using electro-narcosis as a method of desensitization

Are delta-aminolevulinate dehydratase inhibition and metal concentrations additional factors for the age-related cognitive decline?

Aging is often accompanied by cognitive impairments and influenced by oxidative status and chemical imbalances. Thus, this study was conducted to examinewhether age-related cognitive deficit is associated with oxidative damage, especially with inhibition of the enzyme delta-aminolevulinate dehydratase (ALA-D), as well as to verify the influence of some metals in the enzyme activity and cognitive performance. Blood ALA-D activity, essential (Fe, Zn, Cu, Se) and non-essential metals (Pb, Cd, Hg, As, Cr, Ni, V) were measured in 50 elderly and 20 healthy young subjects. Cognitive function was assessed by tests from Consortium to Establish a Registry for Alzheimer’s Disease (CERAD) battery and other. The elderly group presented decreased ALA-D activity compared to the young group. The index of ALA-D reactivation was similar to both study groups, but negatively associated with metals. The mean levels of essential metals were within the reference values, while the most toxic metals were above them in both groups. Cognitive function impairments were observed in elderly group and were associated with decreased ALA-D activity, with lower levels of Se and higher levels of toxic metals (Hg and V). Results suggest that the reduced ALA-D activity in elderly can be an additional factor involved in cognitive decline, since its inhibition throughout life could lead to accumulation of the neurotoxic compound ALA. Toxic metals were found to contribute to cognitive decline and also to influence ALA-D reactivation