UTILIZAÇÃO DO XIXARRO (Trachurus lathami) NA ELABORAÇÃO DE PRODUTO FERMENTADO

O presente trabalho teve como objetivo a obtenção de produto fermentado utilizando como matéria-prima o xixarro ( Trachurus lathami). Foram realizados dois tratamentos, o primeiro com xixarro descabeçado e eviscerado (A) e o segundo com xixarro inteiro (B). Ambos os tratamentos incluíram processo de salga a partir da adição de 30% de sal em relação ao peso do pescado, sendo as amostras submetidas à fermentação pelo período de 227 dias. O controle do processo foi efetuado mediante nitrogênio protéico, nitrogênio não-protéico, solubilidade das proteínas em cloreto de sódio, nitrogênio de bases voláteis totais, cloretos e avaliação sensorial. Os resultados demonstraram a viabilidade da utilização do xixarro na elaboração de produto fermentado, sendo constatado que a velocidade de fermentação foi maior para o peixe inteiro. O produto obtido apresentou odor agradável (lembrando folha seca e queijo), textura macia (que forma massa facilmente), cor marrom avermelhada, sabor forte e picante. XIXARRO (Trachurus lathami) UTILIZATION IN A FERMENTED PRODUCT ELABORATION Abstract The present work had as objective to obtain of a fermented product, using as raw material the xixarro ( Trachurus lathami). Two treatments were realized, the first with dressed fish (A) and the second with the whole fish (B). Both treatments included a salted process starting from the addition of 30% of salt in relation to the weight of the fish, being the samples submitted to a fermentation period of 227 days. The control of the process was done by evaluation of the protein nitrogen, non protein nitrogen, protein solubility in sodium chloride, nitrogen of total volatile bases, chlorides and sensory evaluation. The results showed the viability of using xixarro in the elaboration of a fermented product, however the fermentation speed was higher for the whole fish. The product showed a pleasant smell (reminding dry leaf and cheese), soft texture (that easily forms mass), red brown color, strong and spicy flavor

Monitoramento do processo de fermentação da sardinha, Sardinella brasiliensis, para obtenção de anchovas

As sardinhas brasileiras podem ser utilizadas para o preparo de pescado fermentado, à semelhança do que é feito com as anchovas na Europa, desde que o processamento permita a obtenção de um produto com qualidade. O objetivo desta pesquisa foi monitorar o processamento de fermentação de sardinhas, Sardinella brasiliensis, utilizando 4 tratamentos, a saber: peixes inteiros e eviscerados, ambos com ou sem condimentos, e 20% de sal. As sardinhas foram analisadas in natura e nos períodos de 1; 15; 30; 45 e 60 dias de fermentação. O pescado mantido com vísceras apresentou maior facilidade para fermentação e revelou maiores teores de bases voláteis, nitrogênio não protéico e acidez em ácido lático (19,82 mg 100 g-1). A contagem total de mesófilos se manteve na faixa de 10³ UFC g-1. Coliformes totais e Staphilococcus aureus apresentaram baixas contagens. Escherichia coli e Salmonella não foram detectadas. O processamento do pescado com vísceras, não interferiu na segurança microbiológica e propiciou os melhores resultados para cor, aroma, sabor e textura do produto final.Anchovies are traditional fish preserves, prepared from fermented fish of the engraulidae family, mainly in European countries. In Brazil, sardines (Sardinella brasiliensis) are an alternative fish for preparing these types of preserves, provided that the preservation process results in a high quality product. In this research, sardines were prepared for preservation and physicochemical, microbiological and sensory analyses were carried out during the preservation process. Whole or eviscerated sardines, with or without condiments/preservatives and with 20% of salt (w/w) were used. Sardines were analyzed fresh, and at 1, 15, 30, 45 and 60 days along the preservation process. The use of whole sardines, with or without condiments/preservatives, presented best results, with increased non-proteic nitrogen in the dry matter, higher levels of total volatile bases and higher contents of lactic acid and sodium chloride. The higher acidity observed in the whole sardine treatments resulted in better control of halophylic mesophilic microorganisms, which were kept under 1.4 x 10³ CFU g-1 in both treatments. Total coliforms and Staphylococcus aureus reached 21 and 3.0 x 10² CFU g-1, respectively. Escherichia coli and Salmonella spp were not present in the fresh sardines or in any of the four treatments, indicating that the concentration of salt used was appropriate to maintain the product under adequate microbiological control. Both whole or eviscerated sardines under the conditions of this experiment were appropriate in terms of the microbiological safety of the preserves. Treatments using whole fish, either with or without condiments/preservatives, also presented better sensorial properties such as color, flavor, taste and texture, as compared to the eviscerated fish treatments. Whole sardines produced good quality, anchovy-type preserves, which can be used for consumption and marketing purposes

Adsorção de íons metálicos em meio aquoso, etanólico e cetônico utilizando silsesquioxanos organofuncionalizados

Neste trabalho, primeiramente foi sintetizado o octa (3-cloropropil) silsesquioxano (OCS), por meio da condensação hidrolítica do 3-Cloropropil trietoxisilano. Na sequência, foram preparados dois adsorventes a partir da organofuncionalização do OCS com os ligantes 2- mercaptopirimidina (2-MCP) e o 2-amino-1,3,4-tiadiazol (ATD), resultando os materiais: octa (2-mercaptopirimidinapropil) silsesquioxano (2-MCP-SSQ) e o octa (2-amino-1,3,4- tiadiazolpropil) silsesquioxano (ATD-SSQ). Em seguida estes materiais foram caracterizados por meio das técnicas de FTIR, NMR 13 C, NMR 29 Si, SEM, análise elementar e análise termogravimétrica. A análise elementar do nitrogênio indicou um teor de funcionalização de 4,4 e 3,6 mmol g-1 para o 2-MCP-SSQ e o ATD-SSQ, respectivamente. Estes nanoadsorventes foram aplicados na adsorção dos íons metálicos CuX2, CoX2 e NiX2 (X= Cl-, Br- e ClO4-) em soluções aquosas, etanólicas e cetônicas, pelo método de “Batch” (batelada). O tempo de equilíbrio de adsorção para os dois adsorventes estudados foi de aproximadamente 40 minutos para os íons metálicos em todos os solventes estudados. Foi observado que as capacidades máximas de adsorção (Nfmáx) nos solventes estudados obedeceram a ordem cetônico > etanólico >> aquoso. Nos meios etanólico e cetônico a adsorção obedece a seguinte ordem: Cu2+ > Co2+ > Ni2+ e em meio aquoso: Ni2+ > Co2+ > Cu2+. As isotermas de adsorção foram ajustadas aos modelos de Langmuir, Freundlich, Temkin e Dubinin-Radushkevich (D-R). Foram aplicados os modelos cinéticos de adsorção de pseudo-primeira-ordem, pseudo-segunda-ordem e Elovich, e os modelos de difusão de Boyd & Reichenberg e de difusão intrapartícula. Os modelos de Langmuir, pseudo-segunda- ordem e de Boyd & Reichenberg foram os mais apropriados para...In this work, first the octa (3-chloropropyl) silsesquioxane (OCS) was synthesized by hydrolytic condensation of the 3-chloropropyl triethoxysilane. In the following, two adsorventes were prepared from the OCS organofunctionalization with the ligands 2- mercaptopyrimidine (2-MCP) and 2-amino-1,3,4-thiadiazole (ATD), resulting the materials octa (2-mercaptopyrimidinepropyl) silsesquioxane (2-MCP-SSQ) and octa (2-amino-1,3,4- tiadiazolpropyl) silsesquioxane (ATD-SSQ). Then the material was characterized by the techniques of FTIR, 13 C-NMR, 29 Si-NMR, SEM, elemental analysis and thermogravimetric analysis. The nitrogen elemental analysis indicated a degree of functionalization of 4.4 and 3.6 mmol g-1 for the 2-MCP-SSQ and ATD-SSQ, respectively. These nanoadsorventes were applied to the adsorption of metal ions CuX2, CoX2 and NiX2 (X = Cl-, Br- and ClO4-) in aqueous, ethanolic and ketone solutions by the batch method. The time of adsorption equilibrium for the two adsorbents studied was approximately 40 minutes for all solvents and metal ions. It was observed that the maximum adsorption capacity (Nfmáx) in the solvents studied obeyed the order ketone > ethanolic > > aqueous. In ethanol and ketone media the adsorption obeys the following order: Cu2+ > Co2+ > Ni2+ and aqueous: Ni2+ > Co2+ > Cu2+. The adsorption isotherms were fitted to Langmuir, Freundlich, Temkin and Dubinin- Radushkevich (D-R). It were applied the kinetic models of adsorption pseudo-first-order, pseudo-second-order and Elovich and diffusion models of Boyd & Reichenberg and intraparticle diffusion. The Langmuir, pseudo-second-order and Boyd & Reichenberg models were the most appropriate to describe the data of adsorption, kinetics and diffusion, respectively. The thermodynamic parameters ΔG, ΔH and ΔS were... (Complete abstract click electronic access below

Synthesis and characterization of 3-[(thiourea)-propyl]-functionalized silica gel and its application in adsorption and catalysis

The objective of this research was the preparation of a silica gel functionalized successively with 3-chloropropyltrimethoxysilane (SG-PrCl) and thiourea (SG-Pr-THIO), and its application in adsorption and catalysis. The materials were characterized by 13C and 29Si NMR, FTIR, scanning electron micrographs (SEM), analysis of nitrogen and elemental analysis. Aiming at its application in adsorption, the [3-(thiourea)-propyl] silica gel (SG-Pr-THIO) was tested as an adsorbent for transition-metal ions using a batchwise process. The organofunctionalized surface showed the ability to adsorb the metal ions Cd(ii), Cu(ii), Ni(ii), Pb(ii) and Co(ii) from water, ethanol and acetone. The adsorption isotherms were fitted by Langmuir, Freundlich, Temkin and Dubinin-Radushkevich (D-R) models. The kinetics of adsorption of metals were performed using three models such as pseudo-first order, pseudo-second order and Elovich. The Langmuir and pseudo-first order models were the most appropriate to describe the adsorption and kinetic data, respectively. With the purpose of application in catalysis, the SG-Pr-THIO was reacted with a Mo(ii) organometallic complex, forming the new material SG-Pr-THIO-Mo. Only a few works in the literature have reported this type of reaction, and none dealt with thiourea and Mo(ii) complexes. The new Mo-silica gel organometallic material was tested as catalyst in the epoxidation of cyclooctene and styrene. © 2013 The Royal Society of Chemistry and the Centre National de la Recherche Scientifique

Monitoring the sardine (Sardinella brasiliensis) fermentation process to obtain anchovies Monitoramento do processo de fermentação da sardinha, Sardinella brasiliensis, para obtenção de anchovas

Anchovies are traditional fish preserves, prepared from fermented fish of the engraulidae family, mainly in European countries. In Brazil, sardines (Sardinella brasiliensis) are an alternative fish for preparing these types of preserves, provided that the preservation process results in a high quality product. In this research, sardines were prepared for preservation and physicochemical, microbiological and sensory analyses were carried out during the preservation process. Whole or eviscerated sardines, with or without condiments/preservatives and with 20% of salt (w/w) were used. Sardines were analyzed fresh, and at 1, 15, 30, 45 and 60 days along the preservation process. The use of whole sardines, with or without condiments/preservatives, presented best results, with increased non-proteic nitrogen in the dry matter, higher levels of total volatile bases and higher contents of lactic acid and sodium chloride. The higher acidity observed in the whole sardine treatments resulted in better control of halophylic mesophilic microorganisms, which were kept under 1.4 x 10³ CFU g-1 in both treatments. Total coliforms and Staphylococcus aureus reached 21 and 3.0 x 10² CFU g-1, respectively. Escherichia coli and Salmonella spp were not present in the fresh sardines or in any of the four treatments, indicating that the concentration of salt used was appropriate to maintain the product under adequate microbiological control. Both whole or eviscerated sardines under the conditions of this experiment were appropriate in terms of the microbiological safety of the preserves. Treatments using whole fish, either with or without condiments/preservatives, also presented better sensorial properties such as color, flavor, taste and texture, as compared to the eviscerated fish treatments. Whole sardines produced good quality, anchovy-type preserves, which can be used for consumption and marketing purposes.<br>As sardinhas brasileiras podem ser utilizadas para o preparo de pescado fermentado, à semelhança do que é feito com as anchovas na Europa, desde que o processamento permita a obtenção de um produto com qualidade. O objetivo desta pesquisa foi monitorar o processamento de fermentação de sardinhas, Sardinella brasiliensis, utilizando 4 tratamentos, a saber: peixes inteiros e eviscerados, ambos com ou sem condimentos, e 20% de sal. As sardinhas foram analisadas in natura e nos períodos de 1; 15; 30; 45 e 60 dias de fermentação. O pescado mantido com vísceras apresentou maior facilidade para fermentação e revelou maiores teores de bases voláteis, nitrogênio não protéico e acidez em ácido lático (19,82 mg 100 g-1). A contagem total de mesófilos se manteve na faixa de 10³ UFC g-1. Coliformes totais e Staphilococcus aureus apresentaram baixas contagens. Escherichia coli e Salmonella não foram detectadas. O processamento do pescado com vísceras, não interferiu na segurança microbiológica e propiciou os melhores resultados para cor, aroma, sabor e textura do produto final