UTILIZAÇÃO DE REALÇADORES DE SABOR EM CAMARÕES (Litopenaeus vannamei) EMPANADOS COM REDUZIDO TEOR DE SÓDIO

O objetivo deste trabalho foi avaliar o efeito da utilização dos realçadores de sabor glutamato monossódico, inosinato e guanilato dissódico na composição química e na qualidade sensorial de camarões empanados elaborados com reduzido teor de sódio. Foram elaborados cinco tratamentos, controle: 1,5% de cloreto de sódio; F1: 0,75% de cloreto de sódio; F2: 0,75% de cloreto de sódio e 0,5% de glutamato monossódico; F3: 0,75% de cloreto de sódio, 0,4% de gluta-mato monossódico e 0,1% de inosinato e guanilato dissódico (50:50); F4: 0,75% de cloreto de sódio, 0,35% de glutamato monossódico e 0,15% de inosinato e guanilato dissódico (50:50). Os camarões passaram pelo processo de predust, batter, breading e por uma pré-fritura. Em seguida, foram realizadas análises físico-químicas e sensoriais. A análise dos dados indicou que a utilização das combinações de 0,75% de cloreto de sódio e 0,5% de glutamato monossódico ou 0,75% de clo-reto de sódio, 0,35% de glutamato monossódico e 0,15% de inosinato e guanilato dissódico (50:50) permitiu a elaboração de camarões empanados de elevada qualidade sensorial e com reduzido teor de sódio. No entanto, novos estudos são necessários para avaliar o impacto da redução de sódio nas características tecnológicas e microbiológicas deste produto.Palavras-chave: Empanados. Camarão. Realçador de sabor

Adding Blends of NaCl, KCl, and CaCl 2

The effect of a 50% reduction of NaCl and its replacement by KCl, CaCl2, and a blend of KCl and CaCl2 (1 : 1) on lipid oxidation of dry fermented sausages was investigated. We found that a 50% reduction in NaCl decreased the intensity of the reactions to lipid oxidation, while treatments with added CaCl2 resulted in increased lipid oxidation during manufacture and storage. Fatty acid composition also changed owing to the presence of KCl and CaCl2, showing a decrease in saturated, monounsaturated, and polyunsaturated fatty acids after 30 days of storage. Furthermore, a decreased intensity of L⁎ and increased b⁎ values were found in salamis with CaCl2. These results suggest that using CaCl2 as a substitute for NaCl increases the intensity of oxidative reactions while the addition of KCl could be a good alternative to reduce the NaCl content in fermented meat products

Adding Blends of NaCl, KCl, and CaCl 2 to Low-Sodium Dry Fermented Sausages: Effects on Lipid Oxidation on Curing Process and Shelf Life

The effect of a 50% reduction of NaCl and its replacement by KCl, CaCl 2 , and a blend of KCl and CaCl 2 (1 : 1) on lipid oxidation of dry fermented sausages was investigated. We found that a 50% reduction in NaCl decreased the intensity of the reactions to lipid oxidation, while treatments with added CaCl 2 resulted in increased lipid oxidation during manufacture and storage. Fatty acid composition also changed owing to the presence of KCl and CaCl 2 , showing a decrease in saturated, monounsaturated, and polyunsaturated fatty acids after 30 days of storage. Furthermore, a decreased intensity of * and increased * values were found in salamis with CaCl 2 . These results suggest that using CaCl 2 as a substitute for NaCl increases the intensity of oxidative reactions while the addition of KCl could be a good alternative to reduce the NaCl content in fermented meat products

Carbon nanotubes as catalysts for wet peroxide oxidation: The effect of surface chemistry

Three magnetic carbon nanotube (CNT) samples, named A30 (N-doped), E30 (undoped) and E10A20 (selectively N-doped), synthesized by catalytic chemical vapor deposition, were modified by introducing oxygenated surface groups (oxidation with HNO3, samples CNT-N), and by heat treatment at 800 °C for the removal of surface functionalities (samples CNT-HT). Both treatments lead to higher specific surface areas. The acid treatment results in more acidic surfaces, with higher amounts of oxygenated species being introduced on Ndoped surfaces. Heat-treated samples are less hydrophilic than those treated with nitric acid, heat treatment leading to neutral or basic surfaces, only N-quaternary and N-pyridinic species being found by XPS on N-doped surfaces. These materials were tested in the catalytic wet peroxide oxidation (CWPO) of highly concentrated 4-nitrophenol solutions (4-NP, 5 g L−1) at atmospheric pressure, T=50 °C and pH=3, using a catalyst load of 2.5 g L−1 and the stoichiometric amount of H2O2 needed for the complete mineralization of 4-NP. The high temperature treatment enhanced significantly the activity of the CNTs towards CWPO, evaluated in terms of 4-NP and total organic carbon conversion, due to the increased hydrophobicity of their surface. In particular, E30HT and E10A20HT were able to remove ca. 100% of 4-NP after 8 h of operation. On the other hand, by treating the CNTs with HNO3, the activity of the less hydrophilic samples decreased upon increasing the concentration of surface oxygen-containing functionalities, whilst the reactivity generated inside the opened nanotubes improved the activity of the highly hydrophilic A30 N.This work is a result of project “AIProcMat@N2020 - Advanced Industrial Processes and Materials for a Sustainable Northern Region of Portugal 2020”, with the reference NORTE-01-0145-FEDER-000006, supported by NORTE 2020, under the Portugal 2020 Partnership Agreement, through the ERDF and of Project Associate Laboratory LSRE-LCM - UID/EQU/50020/2019 - funded by national funds through FCT/MCTES (PIDDAC). M. Martín Martínez acknowledges the postdoc grant 2017-T2/AMB-5668 from Comunidad de Madrid, Programme “Atracción de talento investigador”. B. Machado acknowledges the exploratory project under FCT Investigator Programme (ref. IF/00301/ 2015) with the financial support of FCT/MCTES through national funds (PIDDAC). S. Morales Torres acknowledges the financial support from University of Granada (Reincorporación Plan Propio).info:eu-repo/semantics/publishedVersio

Ultrasound applied at low temperature on the extraction and modification of proteins from by-products of the fishing industry

ABSTRACT: This study explored the use only of ultrasound (US) for extracting proteins from grass carp (Ctenopharyngodon idella) backbones at low temperature and examined its impact on hydrophobicity, solubility, electrophoretic profile, and sulfhydryl levels. Backbones were treated with 35 and 130 kHz for 20, 30, and 40 minutes at 14 ºC, resulting in two protein fractions: solid (TPS) and liquid (TPL). US increased yield compared to the non-sonicated fraction. TPL (35 kHz) exhibited a 16% reduction in total and free sulfhydryl levels and a 25% increase in hydrophobicity. US induced protein conformation and band intensity alterations, particularly between 25 to 100 kDa for TPL at 130 kHz and below 30 kDa for TPS at 35 kHz. This study demonstrated the efficacy of US for protein extraction from fish by-products and its capacity to modify protein characteristics, facilitating the development of innovative food products

Perfil sensorial e teste de consumidor de biscoito wafer tipo tradicional, light e diet sabor chocolateSensorial profile and test of consumer type in traditional light, and diet flavor chocolate wafers

O objetivo deste trabalho foi construir o perfil sensorial de biscoito wafer sabor chocolate de marcas líderes no segmento de biscoitos dietéticos e tradicional (light - A; tipo diet - B e; tradicional - C). O perfil sensorial foi determinado por Análise Descritiva Quantitativa (ADQ) utilizando-se uma equipe de quatorze julgadores selecionados e treinados. A aceitação dos produtos foi avaliada por consumidores representativos do público alvo. Os resultados da ADQ foram submetidos à Análise de Variância (ANOVA), teste de média de Tukey e Análise de Componentes Principais (ACP). A amostra C, caracterizada principalmente por aroma e sabor adocicado e de chocolate, obteve aceitação significativamente (p0,05) da amostra B (adoçada com sucralose e lactitol) em relação à aparência, aroma, sabor, textura e impressão global. De acordo com ACP, a amostra A foi caracterizada principalmente pelos atributos cor da massa, sabor queimado e crocância, a amostra B pela quantidade de recheio e espessura e, a amostra C pelo sabor de chocolate e adocicado e aroma de chocolate e adocicado. Conclui-se que, em geral, o biscoito tradicional foi melhor aceito pelos provadores e que os wafers dietéticos apresentam a mesma aceitação sensorial, diferindo, entretanto, em alguns atributos específicos de ADQ

Influence of sodium and fat reduction on the quality of fermented sausages

Orientador: Marise Aparecida Rodrigues PollonioTese (doutorado) - Universidade Estadual de Campinas, Faculdade de Engenharia de AlimentosResumo: É crescente a importância que os consumidores atribuem aos aspectos que melhoram a sua qualidade de vida. A dieta não é o único fator que afeta o bem-estar e a saúde, mas é um dos mais importantes. O objetivo dos consumidores é ter uma dieta balanceada, com alimentos saudáveis, porém, sensorialmente agradáveis. Os embutidos fermentados, bem como os produtos cárneos em geral, tradicionalmente apontados como os vilões da dieta saudável devido ao alto teor de gordura, colesterol, sódio e aditivos químicos, podem pertencer a esse novo segmento de mercado. Para isto, esforços devem ser dirigidos para a redução desses componentes na formulação, melhorando assim a imagem dos produtos cárneos frente aos consumidores. Desta forma, este trabalho teve como objetivos estudar a influência da redução de sódio e gordura na qualidade de embutidos fermentados. Para reduzir a quantidade de sódio, embutidos fermentados foram produzidos com substituição de cloreto de sódio (NaCl) por cloreto de potássio (KCl) e se utilizaram aminoácidos (lisina e taurina) e realçadores de sabor (extrato de levedura, inosinato dissódico e guanilato dissódico). Para reduzir a quantidade de gordura, embutidos fermentados foram produzidos utilizando-se gel de celulose amorfa como substituto de gordura e também se avaliou a utilização de fibra de soja em embutidos fermentados com reduzido teor de gordura. Os resultados mostraram que a utilização de KCl como substituto de NaCl resultou numa redução de sódio próxima ao nível de substituição de NaCl por KCl, no entanto, foram observados defeitos sensoriais em um nível de substituição de 50%. Os aminoácidos (lisina e taurina) e os realçadores de sabor (inosinato dissódico, guanilato dissódico e extrato de levedura) reduziram os defeitos sensoriais causados pela substituição de 50% do teor de NaCl por KCl, permitindo a elaboração de embutidos fermentados sensorialmente aceitáveis com aproximadamente metade da quantidade de sódio. Já com relação aos embutidos fermentados produzidos com redução de gordura, observou-se que o gel de celulose amorfa foi capaz de substituir até 50% do teor de gordura da formulação sem comprometer a qualidade do produto. Este nível de substituição possibilitou a produção de embutidos fermentados com uma redução dos teores de gordura e colesterol de aproximadamente 45 e 15%, respectivamente. A utilização de 1% de fibra de soja em embutidos fermentados produzidos com uma redução de 15 para 10% de toucinho na formulação não alterou os aspectos físico-químicos, microbiológicos e sensoriais e proporcionou uma redução de aproximadamente 40% do teor de gordura finalAbstract: The importance that consumers attach to aspects which improve their quality of life has been increasing steadily. Diet is not the only factor affecting well-being and health, but it is one of the most important. Throughout the developed world, more people are seeking a balanced diet consisting of healthy foods that appeal to their senses. Fermented sausages and meat products in general, have traditionally been described as the villains in the diet because of their high fat, cholesterol and salt (or sodium) content, along with the frequent presence of chemical additives in them. However, these foods have recently become a part of the new balanced-diet-seeking market. To create truly healthy meats, efforts are needed to reduce less healthy components in the formulation and thereby improving the image of meat products among the consumers. Therefore, the aim of this work was to study the effect of sodium and fat reduction on the quality of fermented sausages. In order to reduce the amount of sodium, fermented sausages were produced by replacing sodium chloride (NaCl) with potassium chloride (KCl), and amino acids (lysine and taurine) and flavor enhancers (yeast extract, disodium guanylate and disodium inosinate) were used as well. In order to reduce the amount of fat, fermented sausages were produced using amorphous cellulose gel as a fat substitute; in addition the use of soy fiber in low-fat fermented sausages was evaluated. The study?s results showed that the use of KCl as a substitute for NaCl resulted in a reduction of sodium to a similar level of substitution of NaCl by KCl, however, sensory defects were observed in a substitution level of 50%. The addition of the amino acids (lysine and taurine) and the flavor enhancers (inosinate disodium, disodium guanylate and yeast extract) reduced the sensory defects caused by the replacement of 50% NaCl by KCl and enabled the production of fermented sausages that had acceptable sensory qualities with half as much sodium content. As for those fermented sausages made with fat reduction, the results suggested that the substitution of up to 50% of the pork back fat content by amorphous cellulose gel did not lessen the product quality. The levels of fat and cholesterol in these sausages were decreased by approximately 45% and 15%, respectively. The addition of 1% soy fiber in fermented sausages produced with a reduction from 15 to 10% of pork back fat in the formulation did not alter the physical-chemical, microbiological and sensory aspects of the sausages but did reduce their fat content by approximately 40%DoutoradoTecnologia de AlimentosDoutor em Tecnologia de Alimento