Bico, S. L. S.

Morais, A. M. M. B.

Morais, R. M. S. C.

English

Repositório Institucional da Universidade Católica Portuguesa

MICROBIOTECXXXIII JPG2007APOIOS / SUPPORTFCTFundaclo pan a Ganda e a Tecnologiamitnntuo OblOA.190.0LOGIA• entwO SU Put0a.FUNDACAO LUSO-AMERICANAFL/NDACAO CALOUSTE GULBENKIANHETEROCYCUC AROMATIC AMINES FORMATION IN BARBECUED SARDINES(SARDINA PILCHARDUS) AND ATLANTIC SALMON (SALMO SALAR)OLGA MEOW, CATARINA PETISCA', MARIANA COSTA', ARMINDO MILO', ISABEL M.P.L.V.O. FERREIRA',OLIVIA MNHOuFaculdade de Glandes da NutrIcao e IdImentagao da Universidade do Porto, Rua Dr. Roberto Frias, 4200-465 Porto, Portugal2 REQUIMTE- Santo de Bromatologla, Faculdade de Farmacia da Universidade do Porto, Rtm Anibal Cunha 164,4099-030 Porto; PortugalThe consumption of fish provides utilization of proteins of high biological value, certainminerals, and vitamins. Additionally, fish and fish oil are rich sources of omega-3 fatty acids.Sardines (Sardine pilchardus) and salmon (Salmo solar) are fish species rich in omega-3 PU-FAs. On the other hand, fish cooking can lead to undesirable modifications, such as the loss ofnutritional value and formation of undesirable mutagenic and carcinogenic compounds such asheterocyclic aromatic amines (HAAs).To date, about 20 carcinogenic/mutagenic HAAs have been isolated and identified in cookedfoods. Grilling and barbecue are the most common methods for preparation of fatty fishes, andusually, requires high temperatures of cooking and HAAs are sometires formed. Several stud-ies show that charcoal-cooked meat presents higher amounts of these compounds. Concerningfish samples studies are scarce but indicate similar trend.As HAAs are candidates in the aetiology of human cancer, the search for ways to minimisetheir intake by limiting their occurrence in cooked foods is very important. In the present study,we focused on conditions favouring the formation of HAAs during barbecue of sardines (Sardinapilchardus) and Atlantic salmon (Salmo sal ar) to varying degrees of doneness and grilling condi-tions was evaluated by HPLC-DAD/FLD. Additionally, the Influence of charcoal and electric heatsource on formation of HAAs in grilled salmon was compared.Only polar HAAs have been determined in most food surveys, because apolar HAAs havebeen formed thought, exclusively, under extreme cooking conditions. PhIP is the most ubiqui-tous and abundant mutagenic HAA, and with MelQx and DiMelQx, they are the most predomi-nant HAAs.The presence of AaC, an apolar amine, in fish dishes prepared in a way that reflects normalhousehold cooking, may be use as a marker of high temperatures in extreme conditions.Despite present a relatively low mutagenic potential, the apolar amines, with include AaC,revealed a moderate to high level of carcinogenic potential and is responsible for training a largenumber of aducts in the DNA of liver cells of rats. These amines can not therefore be consideredof minor importance, for thermal amines, regarding the risk they pose to human health: Theyare, therefore, required further studies related to bioactivation, metabolism and the intake ofHAAs, namelly, resorting to the development of human biomarkers for these amines.COMBINED EFFECTS OF CHEMICAL DIP AND/OR EDIBLE COATING AND/ORCONTROLLED ATMOSPHERE ON QUALITY OF FRESH-CUT BANANAS.L.S. RICO, R.M.S.C. MORALS, A.M.M.B. MORNS•Escola Superior de Biotecnologia da Universidade CatOlIca Portuguese, Rua Dr. AMPS Bernardino de Almekla,4200-072 Porto, Portugal• Fax: +351-225090351. abmorais@esb.ucp.ptThe combined effect of chemical dip and/or edible coating and/ or controlled atmosphere onquality of fresh-cut banana slices was investigated. Three different solution formulations weretested for the chemical dip: combinations of 1% or 2% (w/v) calcium chloride with 0.5% or 0.75%(w/v) ascorbic acid and combined with 0.75% (w/v) cysteine; and five different coatings wereused based on: alginate; carrageenan, pectin, carboxymethyl cellulose, or chitosan. The con-trolled atmosphere composition was 3% 0 2 + 10% CO2. Physicochemical and microbiologicalqualities were evaluated during five days of storage at 5°C. Dip with 1% (wlv) calcium chloride,0.75% (w/v) ascorbic acid and 0.75% (w/v) cysteine combined with CA treatment contributedbetter to maintain colour, firmness, pH, TA and TSS values and total phenolic content, and toprevent from weight loss and from increase of polyphenol oxidase acfivity of fresh-cut bananaduring five days of storage. Microbial analysis showed that minimally processed bananas werewithin the'acceptable limits during five days of storage at 5°C.KEYWORDS: fresh-cut banana, chemical dip, edible coating, controlled atmoshere.KEYWORDS: heterocyclic aromatic amines, sardines, salmon, barbecued, grilled.74

Combined effects of chemical dip and/or edible coating and/or controlled atmosphere on quality of fresh-cut banana

https://repositorio.ucp.pt/bitstream/10400.14/4189/3/2007_ESB_Bico_SL-dig.pdf

Combined effects of chemical dip and/or edible coating and/or controlled atmosphere on quality of fresh-cut banana

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Repositório Institucional da Universidade Católica Portuguesa