Composição Centesimal e Perfil de Minerais da Carne de Avestruz (Struthio Camellus ).

A carne e os produtos de carne são importantes fontes de proteínas, de vitaminas e de minerais, mas contêm, também, teores de gordura, ácidos graxos saturados, colesterol, sal, entre outros indesejáveis numa dieta saudáveis. Neste contexto, surge como alternativa, uma carne exótica, de cor e sabor semelhantes à bovina, mas com características tão saudáveis que a torna um alimento funcional: a carne de avestruz. Este trabalho teve como objetivo determinar a composição centesimal e o perfil de minerais da carne de avestruz. Os resultados confirmam sua qualidade nutricional, com elevado teor de proteína, ferro e cálcio e baixo teor de lipídeos. Atenção deve ser dada ao sódio, cujos valores encontrados ficaram superiores aos obtidos em estudos anteriores

Proposal of standardization of the cuts, evaluation nutricional,parameters of quality and effect of the packing in modified atmosphere in the conservation of meat of ostrich gotten in experimental abatement

Made available in DSpace on 2014-08-26T17:15:06Z (GMT). No. of bitstreams: 2 license.txt: 1748 bytes, checksum: 8a4605be74aa9ea9d79846c1fba20a33 (MD5) 134.pdf: 1124708 bytes, checksum: 07f5510391010abe8598eecae780376b (MD5) Previous issue date: 2006Fundação Oswaldo Cruz. Instituto Nacional de Controle de Qualidade em Saúde. Rio de Janeiro, RJ, Brasil.Há dez anos, a chegada das primeiras aves reprodutoras deram início a criação de avestruz no Brasil. As aves adaptaram-se bem às condições climáticas do país, deixando de serem consideradas exóticas para adquirirem status zootécnico, tornando a estrutiocultura uma nova opção pecuária e econômica, atraindo a atenção de empresários e pecuaristas, interessados em um investimento com bom potencial de retorno. Este segmento começa a abrir mercado para a produção de alimentos, atendendo ao perfil atual do consumidor de carnes, que opta pelas carnes magras visando hábitos alimentares saudáveis e uma melhor qualidade de vida. Por este motivo, todas as fases da cadeia de produção de carnes e subprodutos, deve estar submetida a um rigoroso controle de qualidade. Assim, o objetivo deste trabalho foi de, a partir do primeiro abate experimental oficial de avestruz do Estado do Rio de Janeiro, contribuir com o desenvolvimento da estrutiocultura no estado, apresentando dados científicos, tecnologias e sugestões, que possam orientar normativas para o abate, embalagem, padrão de identidade e qualidade da carne de avestruz, e conseqüentemente delinear as ações de vigilância sanitária. Os resultados obtidos foram agrupados em cinco artigos científicos, que nos permitiram concluir que o primeiro abate oficial do Estado do Rio de Janeiro, norteado pelos procedimentos habitualmente utilizados pelos técnicos do Ministério da Agricultura, Pecuária e Abastecimento, cumpriu o objetivo do evento de treinar pessoal e apresentar adequações de matadouros e da linha de matança/fluxograma de abate, merecendo atenção especial o atordoamento e o tempo transcorrido entre este e a sangria. Pelo observado, recomenda-se que a insensibilização por pistola de dardo cativo seja substituída pela insensibilização elétrica e que métodos mais eficientes de contenção do animal sejam implantados. O treinamento do pessoal envolvido é fundamental em todas as etapas do processo, particularmente nos procedimentos onde pode-se ter maior risco de contaminação: evisceração, higienização e sanitização de áreas, superfícies e equipamentos. O controle de qualidade da água, da manutenção e da utilização correta dos equipamentos são os pontos críticos para controlar os perigos envolvidos na linha de abate de avestruz. A utilização das atmosferas modificadas retarda o crescimento de microrganismos alterantes da carne de avestruz, favorecendo o aumento da vida útil de 2 a 3 vezes quando comparadas a embalagem com ar, principalmente, em atmosferas enriquecidas com CO2. Cortes comerciais foram propostos, bem como uma nomenclatura mais familiar aos padrões nacionais. Posteriormente, avaliaram-se algumas características físicas de qualidade desta carne, nas condições experimentais de abate, entre elas, a força de cisalhamento e a perda por cocção. A carne de avestruz obteve um grau de maciez que atende à exigências culinárias, sendo que foi observado maior maciez no dorso, seguido da coxa e sobrecoxa. Pela sua maior capacidade de retenção de água, a carne de avestruz é ideal para obtenção de produtos processados, pois, possivelmente, reduz a necessidade de utilização de retensores de água, como fosfatos. Os resultados da análise da composição centesimal confirmam sua qualidade nutricional, com elevado teor de proteína, ferro e cálcio e baixo teor de lipídeos, atendendo a exigência de consumidores que optam por produtos de origem animal, nutritivos, com pouca gordura e com menos calorias.The arrival of the first reproductive birds ten years ago marked the beginning of ostrich breeding in Brazil. The birds adjusted well to the climatic conditions of the country and while previously regarded as an exotic species have now acquired a zootechnical status. This has enabled the farming of ostriches to become a new livestock option with economics attracting the attention of entrepreneurs and farmers interested in an investment with a potential for good returns. This segment starts to open the market for food production catering for the needs of those meat consumers that favour lean meat to achieve a healthy diet and a better quality of life. For this reason all phases of the production of meat and by-products must be submitted to rigorous quality control. Thus, the main objective of this work, since the first experimental slaughter of ostrich in the State of Rio de Janeiro, has been to contribute to the development of ostrich farming in that state. The contribution has involved the presentation of scientific data, technology and suggestions that can assist in the issuing of official guidelines for slaughter, packing, standard identification and quality standards of ostrich meat and consequently to define the actions for health inspections. The results obtained were grouped into five scientific articles which enabled us to conclude that the first official slaughter in the State of Rio de Janeiro (guided by the usual procedures applied by the MAPA technicians) fulfilled the objectives to train staff and to define what is required in slaughter houses and on the slaughter line. Special attention was given to the stunning process and the time between this and the bleeding, resulting in a recommendation that stunning by dart pistol is replaced by electric stunning and that more efficient methods of containment of the animal are introduced. The training of the staff involved in all stages of the process is fundamental and especially in the procedures where there can be greater risk of contamination, such as in the removal of internal organs, hygiene and sterilization of areas, surfaces and equipment. The control of the quality of the water used, together with the maintenance and correct use of equipment are critical to the control of the intrinsic hazards in the ostrich slaughter process. The use of a modified atmosphere, in particular an atmosphere rich in carbon dioxide, delays the growth of micro-organisms that can alter ostrich meat, increasing the shelf life by a factor of 2 to 3 times as compared to packing in air. Commercial cuts were proposed and described using the familiar nomenclature of the national standards. Later, some physical characteristics of quality of this meat were assessed in the experimental slaughter conditions such as the WBS shear force and cooking loss. The data showed that ostrich meat is tender and is at its most tender in the rear area followed by the thigh and upper-thigh. Because of its capacity for water retention, ostrich meat is ideal for use in processed products because it potentially reduces the need to use linking agents or water retainers such as phosphates. The analysis results of the chemical composition confirm the nutritional quality of ostrich meat with increased levels of protein, iron and calcium and with low fat, which caters for the needs of those consumers opting for products of animal origin that are nutritious, yet with low fat and calories

Chemical composition and mineral profile of ostrich meat (Struthio camelus)

Submitted by Alexandre Sousa ([email protected]) on 2015-11-30T13:02:00Z No. of bitstreams: 1 RASBRAN_2_28-34.pdf: 176267 bytes, checksum: ac44b70bd592e2bb7f9350c78ab20d07 (MD5)Approved for entry into archive by Alexandre Sousa ([email protected]) on 2015-11-30T13:16:50Z (GMT) No. of bitstreams: 1 RASBRAN_2_28-34.pdf: 176267 bytes, checksum: ac44b70bd592e2bb7f9350c78ab20d07 (MD5)Made available in DSpace on 2015-11-30T13:16:50Z (GMT). No. of bitstreams: 1 RASBRAN_2_28-34.pdf: 176267 bytes, checksum: ac44b70bd592e2bb7f9350c78ab20d07 (MD5) Previous issue date: 2009Universidade Federal do Estado do Rio de Janeiro. Escola de Nutrição. Rio de Janeiro, RJ, Brasil.Fundação Oswaldo Cruz. Instituto Nacional de Controle de Qualidade em Saúde. Departamento de Química. Rio de Janeiro, RJ, Brasil.Universidade Federal Fluminense. Niterói, RJ, BrasilUniversidade Federal Fluminense. Niterói, RJ, BrasilUniversidade Federal do Estado do Rio de Janeiro. Rio de Janeiro, RJ, Brasil / Universidade Federal do Rio de Janeiro. Rio de Janeiro, RJ, Brasil.A carne e os produtos de carne são importantes fontes de proteínas, de vitaminas e de minerais, mas contêm, também,teores de gordura, ácidos graxos saturados, colesterol, sal, entre outros indesejáveis numa dieta saudáveis. Neste contexto, surge como alternativa, uma carne exótica, de cor e sabor semelhantes à bovina, mas com características tão saudáveis que a torna uma limento funcional: a carne de avestruz. Este trabalho teve como objetivo determinar a composição centesimal e o perfil de minerais da carne de avestruz. Os resultados confirmam sua qualidade nutricional, com elevado teor de proteína, ferro e cálcio e baixo teor de lipídeos. Atenção deve ser dada ao sódio, cujos valores encontrados ficaram superiores aos obtidos em estudos anteriores.Meats are important sources of minerals, vitamins and protein, but they also count of fat, saturated fat acid, cholesterol, salt, among others. In this context, it appears as alternative, an exotic meat, with similar color and flavor of the bovine meat, but with many healthful characteristics that it becomes it a functional food: the ostrich meat. The present study has determinated the chemical and mineral composition of the ostrich meat. The results confirm its nutricional quality, with increased levels of protein, iron and calcium content and with low fat content. Attention must be given to the sodium, whose joined values had been grated to the gotten ones in previous studies

Characterization of Nutrients in the Leaves and Fruits of Embaúba (Cecropia Pachystachya) Trécul

The fruits and leaves of the embaúba tree (Cecropia Pachystachya Trécul) harvested in the region of the state of Rio de Janeiro were analyzed for moisture, protein, fat, ash, soluble fiber, insoluble fiber, carbohydrates, pH, acidity and minerals. The fresh fruit and leaves had 71.8 and 62.4% moisture, 0.54 and 1.13% protein, 0.68 and 0.46% total fat, 0.50 and 0.96% ash, 0.11 and 0.19% soluble fiber, 2.60 and 2.19% insoluble fiber, 23.8 and 32.7% total carbohydrates, 0.04 and 0.06% acidity and pH values of 5.98 and 5.1, respectively. The fruit and leaves are also good sources of magnesium (Mg), potassium (K), manganese (Mn) and iron (Fe). They provide >100% of the dietary reference intake (DRI) for adults. Lyophilized fruits and leaves were also extracted by hot, pressurized, dry methanol (100°C, 10 MPa). This solubilized 27% of the fruit and 15% of the leaves. The extract was partitioned between water and methylene chloride (CH2Cl2). The amphiphilic compounds went into the CH2Cl2 phase. They accounted for 2.13% and 5.15% of the lyophilized fruit and leaves, respectively. The amino acid concentrations were also measured. NMR analysis showed that the methanolic extract contained primarily fatty acid glycosides, with smaller amounts of aromatic compounds. The NMR spectra of the amphiphilic compounds showed the presence of triglycerides in the fruit, but not the leaves. This will give regulators several ways of determining whether or not food products labeled as containing embauba are genuine. In addition, it will help regulators decide if embaúba should be classified as generally regarded as safe (GRAS). It will also help regulators decide what should be on the label for food products made from embauba.https://doi.org/10.21423/jrs-v04n04p029 (DOI assigned 5/14/2019

NEOTROPICAL CARNIVORES: a data set on carnivore distribution in the Neotropics

Mammalian carnivores are considered a key group in maintaining ecological health and can indicate potential ecological integrity in landscapes where they occur. Carnivores also hold high conservation value and their habitat requirements can guide management and conservation plans. The order Carnivora has 84 species from 8 families in the Neotropical region: Canidae; Felidae; Mephitidae; Mustelidae; Otariidae; Phocidae; Procyonidae; and Ursidae. Herein, we include published and unpublished data on native terrestrial Neotropical carnivores (Canidae; Felidae; Mephitidae; Mustelidae; Procyonidae; and Ursidae). NEOTROPICAL CARNIVORES is a publicly available data set that includes 99,605 data entries from 35,511 unique georeferenced coordinates. Detection/non-detection and quantitative data were obtained from 1818 to 2018 by researchers, governmental agencies, non-governmental organizations, and private consultants. Data were collected using several methods including camera trapping, museum collections, roadkill, line transect, and opportunistic records. Literature (peer-reviewed and grey literature) from Portuguese, Spanish and English were incorporated in this compilation. Most of the data set consists of detection data entries (n = 79,343; 79.7%) but also includes non-detection data (n = 20,262; 20.3%). Of those, 43.3% also include count data (n = 43,151). The information available in NEOTROPICAL CARNIVORES will contribute to macroecological, ecological, and conservation questions in multiple spatio-temporal perspectives. As carnivores play key roles in trophic interactions, a better understanding of their distribution and habitat requirements are essential to establish conservation management plans and safeguard the future ecological health of Neotropical ecosystems. Our data paper, combined with other large-scale data sets, has great potential to clarify species distribution and related ecological processes within the Neotropics. There are no copyright restrictions and no restriction for using data from this data paper, as long as the data paper is cited as the source of the information used. We also request that users inform us of how they intend to use the data