EFEITOS DE AGENTES CRIOPROTETORES NA CAPACIDADE DE RETENÇÃO DE ÁGUA EM PASTA DE PESCADO UTILIZANDO-SE A TÉCNICA DE ANÁLISE DE SUPERFÍCIE DE RESPOSTA

The effect of cryoprotectant agents was analyzed in fish paste after its defrosting. The methodology of surface response analysis was used to optimize the necessary amount of these agents to be used, so that a larger retention of water is obtained. It is ended that the studied proportion of NaCl presents no significant effect in the capacity of water retention in the fish paste. The polyphosphate might be used in the percentage of 0.575% and the sugar between 0.75% and 0.92% for better results.Estudou-se o efeito de alguns agentes crioprotetores e sal em pasta de pescado após seu congelamento. Utilizou-se a metodologia de análise de superfície de resposta para otimizar a quantidade necessária a ser empregada destes agentes, visando obter maior retenção de água. Concluiu-se que a faixa de proporção de NaCl estudada não apresenta efeito significativo na capacidade de retenção de água da pasta de pescado. O polifosfato deve ser utilizado na concentração de 0,575% e o açúcar entre 0,75% e 0,902%

PRÁTICAS DE HIGIENE E SANIFICAÇÃO EM INDÚSTRIA DE PESCADO CONGELADO

A Manual of Sanification and Good Hygienic Conditions of Frozen Fish Industry with the goal to orient the handlers and all staff involved into the fish processing was elaborated. In this manual the principal critical points were established, conducing to the best conditions of sanitation and hygienic in a frozen fish processing plant. This manual helps significantly the fish processing plant offering simple and effective practices for an efficient microbial safety control for fishery products.Elaborou-se Manual de Boas Práticas de Higiene e Sanificação para Indústria de Pescado Congelado com o objetivo de orientar, de forma simples e prática os manipuladores e todos os envolvidos no processamento do pescado, quanto às práticas de higiene e de sanificação necessárias para a obtenção de produto de qualidade. Para tanto montou-se fluxograma do processamento de congelamento da indústria de pescado congelado, identificando-se os principais pontos críticos de controle. Levantou-se as condições higiênico-sanitárias dos equipamentos, utensílios e processamento, assim como os hábitos higiênicos dos manipuladores. Acredita-se que o uso do Manual possa propiciar sanificação e condições adequadas de higiene para o trabalho, garantindo a qualidade do produtos

RENDIMENTO E AVALIAÇÃO SENSORIAL DE HAMBÚRGUERES DE CARPA (Cyprinus carpio) COM DIFERENTES CONDIÇÕES DE PROCESSAMENTO E ARMAZENAGEM SOB CONGELAMENTO

Hambúrgueres de carne de pescado (Cyprinus carpio) produzidos em três diferentes condições, congelados e armazenados a ­-­18ºC foram analisados para determinar o rendimento desde a carpa in natura até a obtenção da polpa. Estudouse a estabilidade do produto na estocagem sob congelamento mediante perfil sensorial hedônico. Os hambúrgueres produzidos com carne moída não lavada (NLV), lavada uma vez e três vezes (LV1 e LV3) tiveram rendimento de 49,87%, 44,50% e 37,75% respectivamente, considerandose o peso inicial da matériaprima (carpas inteiras). Não foi observada diferença estatisticamente significativa em relação às avaliações do perfil sensorial hedônico de NLV, LV1 e LV3, mesmo após 247 dias de armazenagem sob congelamento. O aparecimento de odor e gosto não característicos foi retardado, provavelmente, pela presença de temperos diversos e de glutamato monossódico na formulação dos hambúrgueres. Abstract Fishburgers of carp (Cyprinus carpio) were produced in three different conditions, frozen and stored at ­-18ºC. It was determined the percentage yield from fresh carp to minced fish on each treatment and it was studied the stability of the products under frozen storage through an hedonic sensory profile. The fishburgers produced with non washed minced meat (NLV), washed once and three times (LV1 and LV3) yielded 49,87%, 44,50% and 37,75% respectively, considering initial weight of raw material (whole carp). No significant statistical differences were observed in relation to the hedonic sensory profile of NLV, LV1 and LV3, even after 247 days of frozen storage. The appearance of non characteristic odor and taste was retarded probably due to the presence of diverse spices and monosodium os parâmetros sensoriais avaliados, os hambúrgueres produzidos com NLV, LV1 e LV3 enquadraramse de qualidade, com médias maiores que 3 ­ glutamate in the formulation of the fishburgers

EFFECTS OF STARCH PROPERTIES ON TEXTURAL CHARACTERISTICS OF FISH BURGERS: SENSORY AND INSTRUMENTAL APPROACHES

The objective of this study was to evaluate the effects of starch in the texture of fish burgers (surimi seafood) using starches from different botanical origins by sensory and instrumental analysis and to try to correlate the sensory and instrumental data. Three fish burger samples formulated with different types of starch were evaluated for texture by descriptive analysis and were subjected to instrumental texture profile analysis. On the basis of texture data (instrumental), formulation 3 (modified cassava starch) was categorized into a cluster representing a hard, gummy and chewy product. Sensory evaluation by a panel of eight judges categorized formulations 2 and 3 into a hard and springy product cluster. Hardness (instrumental) was positively correlated to sensory texture attributes such as hardness, springiness, gumminess, chewiness and fracturability. These sensory attributes can be used to describe fish burger that is perceived as hard during mastication.O objetivo deste estudo foi avaliar o efeito do amido de diferentes origens botânicas na textura de hambúrguer de peixe (a base de surimi), mediante análises sensorial e instrumental, e correlacionar a informação sensorial com a instrumental. Três amostras de hambúrguer de peixe elaboradas com diferentes tipos de amido foram avaliadas por análise sensorial descritiva e análise instrumental. Em relação aos resultados de textura (instrumental), a formulação 3 (amido de mandioca modificado) foi caracterizada pelos atributos dureza, gomosidade e mastigabilidade. A análise sensorial realizada por equipe de 8 julgadores caracterizou as formulações 2 e 3 pelos atributos dureza e elasticidade. Verificou-se correlação positiva entre dureza (instrumental) e atributos sensoriais de textura, como dureza, elasticidade, gomosidade, mastigabilidade e fraturabilidade, contribuindo para a percepção da dureza durante a mastigação do hambúrguer de peixe

Post mortem lost of texture of fish meat during cold storage

This work is a review on the conformation and importance of connective tissue of fish meat. The post mortem softening of fish meat as a quality factor is influenced by the characteristics of the collagens present in each species. The degradation of collagen appears to be related to freezing. By biochemical analysis as well as electronic microscopy many researches have demonstrated that the loss of texture is related to pericelular connective tissue degradation. Currently some post crop practices are proposed to reduce this phenomenon.Este trabajo es una revisión sobre la conformación e importancia del tejido conectivo de la carne de los peces. El ablandamiento post mortem en los peces es un factor de calidad directamente influenciado por las características de los colágenos presentes en cada especie. La degradación del colágeno está relacionada con los fenómenos que acontecen durante el almacenamiento en frío o congelamiento. Varias investigaciones han demostrado a través de análisis bioquímicos y, principalmente, a través de microscopia electrónica de barrido y transmisión, que la pérdida de la textura en la carne de los peces es uno de los efectos ocasionados por la degradación del tejido conectivo pericelular y no por el tejido conectivo intersticial. En la actualidad son propuestas algunas prácticas postcosecha para disminuir este fenómeno

Penilaian Kinerja Keuangan Koperasi di Kabupaten Pelalawan

This paper describe development and financial performance of cooperative in District Pelalawan among 2007 - 2008. Studies on primary and secondary cooperative in 12 sub-districts. Method in this stady use performance measuring of productivity, efficiency, growth, liquidity, and solvability of cooperative. Productivity of cooperative in Pelalawan was highly but efficiency still low. Profit and income were highly, even liquidity of cooperative very high, and solvability was good

Juxtaposing BTE and ATE – on the role of the European insurance industry in funding civil litigation

One of the ways in which legal services are financed, and indeed shaped, is through private insurance arrangement. Two contrasting types of legal expenses insurance contracts (LEI) seem to dominate in Europe: before the event (BTE) and after the event (ATE) legal expenses insurance. Notwithstanding institutional differences between different legal systems, BTE and ATE insurance arrangements may be instrumental if government policy is geared towards strengthening a market-oriented system of financing access to justice for individuals and business. At the same time, emphasizing the role of a private industry as a keeper of the gates to justice raises issues of accountability and transparency, not readily reconcilable with demands of competition. Moreover, multiple actors (clients, lawyers, courts, insurers) are involved, causing behavioural dynamics which are not easily predicted or influenced. Against this background, this paper looks into BTE and ATE arrangements by analysing the particularities of BTE and ATE arrangements currently available in some European jurisdictions and by painting a picture of their respective markets and legal contexts. This allows for some reflection on the performance of BTE and ATE providers as both financiers and keepers. Two issues emerge from the analysis that are worthy of some further reflection. Firstly, there is the problematic long-term sustainability of some ATE products. Secondly, the challenges faced by policymakers that would like to nudge consumers into voluntarily taking out BTE LEI

Search for stop and higgsino production using diphoton Higgs boson decays

Results are presented of a search for a "natural" supersymmetry scenario with gauge mediated symmetry breaking. It is assumed that only the supersymmetric partners of the top-quark (stop) and the Higgs boson (higgsino) are accessible. Events are examined in which there are two photons forming a Higgs boson candidate, and at least two b-quark jets. In 19.7 inverse femtobarns of proton-proton collision data at sqrt(s) = 8 TeV, recorded in the CMS experiment, no evidence of a signal is found and lower limits at the 95% confidence level are set, excluding the stop mass below 360 to 410 GeV, depending on the higgsino mass