Sergio Borges Mano - Academia.edu (original) (raw)

Papers by Sergio Borges Mano

Research paper thumbnail of Influence of harvest method on proximate composition, texture profile and protein oxidation of beef from grain-fed Nellore cattle

The influence of harvest method on proximate composition, protein oxidation, and texture profile ... more The influence of harvest method on proximate composition, protein oxidation, and texture profile of beef from Nellore cattle were investigated. Longissimus lumborum (LL) muscles were obtained from twelve grain-fed Nellore carcasses. The animals were slaughtered after stunning (STU; n=6) or without stunning (WST; n=6) and after 24 hours postmortem, the LL was sliced into 2.54-cm steaks, packed under aerobic conditions, and stored at 4°C for nine days. Proximate composition was analyzed on day 0, whereas protein oxidation (carbonyl content) and texture profile (hardness, chewiness, cohesiveness, and springiness) were evaluated on days 0, 3, 6, and 9. STU and WST steaks exhibited similar proximate composition, hardness, and chewiness (p > 0.05). WST steaks exhibited greater protein oxidation and lower cohesiveness than their STU counterparts on day 0 (p < 0.05). Concerning the storage period, WST steaks demonstrated a decrease in springiness and a more pronounced increase in cohesiveness than their STU counterparts (p < 0.05). These results indicated that the harvest method influenced LL protein oxidation and texture profile from Bos indicus cattle.

Research paper thumbnail of Sobrevivência de Escherichia coli O157:H7 em iogurtes contaminados pós-fermentação

Pubvet, 2013

L. delbrueckii subsp. bulgaricus foi de 8-9 log UFC/mL em todos os tratamentos. E. coli O157:H7 n... more L. delbrueckii subsp. bulgaricus foi de 8-9 log UFC/mL em todos os tratamentos. E. coli O157:H7 não foi detectável a partir do quinto dia em ambos os tipos de iogurtes. Esses resultados revelam que o crescimento de E. coli O157:H7 foi inibido durante o período de estocagem e que o patógeno permaneceu viável por poucos dias na fase lag. Não foi detectado diferença aparente entre pH e acidez titulável entre os tipos de iogurte. O pH do iogurte imediatamente após a fermentação foi de 4,7-4,8 e caiu até 4,3-4,4 ns últimas semanas de estocagem. O percentual de ácido lático foi inicialmente de 0,66 e 0,68 para iogurte integral e desnatado, respectivamente. Os resultados indicam que não houve diferença entre iogurtes com diferente teores de gordura (integral e desnatado) sobre as populações de bactérias ácido láticas e E coli O157:H7 e embora as contagens do patógeno tenham decrescido continuamente, sua presença foi detectada até o quarto dia de estocagem.

Research paper thumbnail of Identificação de Enterobacteriaceae da microbiota intestinal de frangos de corte submetidos a dieta com nitrofuranos

Revista Brasileira de Ciência Veterinária, 2012

Objetivou-se neste trabalho identificar Enterobacteriaceae da microbiota intestinal de frangos de... more Objetivou-se neste trabalho identificar Enterobacteriaceae da microbiota intestinal de frangos de corte que foram submetidos a quatro tratamentos diferentes com nitrofuranos, do 15° ao 23° dia de vida. Foram coletadas, por via cloacal, amostras fecais através de suabes estéreis de 52 aves da linhagem Cobb, em seguida transportados em meio Cary-blair para isolamento e identificação dos gêneros e espécies através das provas bacteriológicas convencionais e através dos sistemas Bactray I e II. Os gêneros e espécies isolados nos tratamentos com nitrofuranos e no controle foram:

Research paper thumbnail of Determinação do teor de umidade e presença de nitrito em amostras de charque

Research paper thumbnail of <b>Efeito combinado da embalagem em atmosfera modificada e radiação gama na microbiologia e na aceitação sensorial de filés de peito de frango resfriados</b><br>doi: 10.5007/2175-7925.2010v23n2p149

Biotemas, Apr 8, 2011

Submetido em 26/08/2009 Aceito para publicação em 14/03/2010 Resumo O objetivo do presente estudo... more Submetido em 26/08/2009 Aceito para publicação em 14/03/2010 Resumo O objetivo do presente estudo foi verificar o efeito combinado da embalagem em atmosfera modificada e irradiação no aumento da validade comercial e na aceitação sensorial de filés de peito de frango resfriados. A combinação da mistura 80%CO 2 /20%N 2 e irradiação a 3kGy aumentou o prazo comercial de 5 para 16 dias. As bactérias ácido láticas e Aeromonas spp. foram as mais resistentes à radiação e à alta concentração de CO 2 enquanto as enterobactérias, os coliformes e Listeria spp. demonstraram maior sensibilidade. A tecnologia combinada proporciona filés de peito de frango com maior prazo de validade comercial e seguros ao consumidor, sem alterar o sabor e odor desse alimento, podendo ser sugerida como alternativa na indústria alimentícia.

Research paper thumbnail of Sobrevivência de Escherichia coli 0157: H7 em iogurtes com diferentes teores de açúcar

Research paper thumbnail of Avaliação comparativa da qualidade físico-química de méis inspecionados e clandestinos, comercializados no estado do Rio de Janeiro, Brasil Comparative evaluation of physicochemical properties of different types of honey, selected from inspected and non-inspected samples, on sale in Rio de Janeir...

Research paper thumbnail of Bacterial deteriorants in chicken breast fillet packaged in air, vacuum and irradiated: bacteriological growth parameters and shelf-life

Pesquisa Agropecuária Tropical, 2009

Abstract:<!--@ page {margin: 2cm} P {margin-bottom: 0.21 cm}-->< p style=" margin-b... more Abstract:<!--@ page {margin: 2cm} P {margin-bottom: 0.21 cm}-->< p style=" margin-bottom: 0cm; font-style: normal; line-height: 120%; text-decoration: none;" lang=" pt-BR" align=" justify">< span style=" color:# 000000;">< span style=" font-family: Times New Roman, ...

Research paper thumbnail of Sensibilidade de Enterobacteriaceae da microbiota intestinal de frangos de corte submetidos à dieta com nitrofuranos

Revista de Ciências Agrárias, 2013

O objetivo deste trabalho é detectar a sensibilidade de bactérias da família Enterobacteriaceae a... more O objetivo deste trabalho é detectar a sensibilidade de bactérias da família Enterobacteriaceae a diferentes antimicrobianos em frangos de corte submetidos à dieta com nitrofuranos. Para avaliar a sensibilidade foram isoladas e identificadas colônias da microbiota intestinal em frangos de corte. Os gêneros de maior frequência foram Escherichia e Klebsiella, seguidos de Enterobacter, Pseudomonas, Hafnia, Proteus, Morganella, além do gênero Citrobacter. Todos os isolados apresentaram resistência a dois ou mais antimicrobianos com diferentes perfis de resistência. Observou-se grande resistência aos nitrofuranos, especialmente a nitrofurantoína (100%), nitrofurazona (98,5%) e furaltadona (97,8%). Em relação às outras classes de antimicrobianos, a maior resistência foi a tetraciclina (92,5%) e a maior sensibilidade a amoxicilina/ácído clavulânico (48,1%). Não foi possível afirmar que a alta resistência aos nitrofuranos detectados nos isolados fecais foi devido ao uso destes antimicrobianos na ração. A resistência à tetraciclina e nitrofuranos reafirma a importância da não utilização destes fármacos em criações avícolas.

Research paper thumbnail of Low-Field Nuclear Magnetic Resonance (LF NMR 1H) to assess the mobility of water during storage of salted fish (Sardinella brasiliensis)

Journal of Food Engineering, 2016

The present study investigated the water mobility in muscle of salted sardines (Sardinella brasil... more The present study investigated the water mobility in muscle of salted sardines (Sardinella brasiliensis) on different days of storage, by the use of Low-Field Nuclear Magnetic Resonance (LF NMR 1 H). The exponential fitting of the transverse relaxation (T 2) data revealed three components (three pools): one with a relaxation time of 11.2e17.5 ms; a second with a relaxation time ranging from 35.3 to 44.7 ms and the third with a relaxation time of 161.7e256.5 ms. Conventional physical and chemical analyses revealed changes in the quality of the salted fish during storage. A close correlation was observed between the indication of quality (good, regular and poor) obtained through the physical and chemical parameters analyzed (cooking test, presence of ammonia and hydrogen sulfide), and the relaxation data (NMR) (p < 0.05). The change in water mobility-induced by degradation that occurs during storage of salted fish resulted in changes in component (water pools) values observed by transverse relaxation NMR. These results are relate primarily to protein degradation that occurs during storage of the product, altering the dynamics and organization of water molecules.

Research paper thumbnail of Survival of Escherichia coli O157:H7 in yoghurts contaminated post-fermentation

Research paper thumbnail of Influence of harvest method on proximate composition, texture profile and protein oxidation of beef from grain-fed Nellore cattle

Acta Scientiarum. Animal Sciences, Mar 15, 2023

The influence of harvest method on proximate composition, protein oxidation, and texture profile ... more The influence of harvest method on proximate composition, protein oxidation, and texture profile of beef from Nellore cattle were investigated. Longissimus lumborum (LL) muscles were obtained from twelve grain-fed Nellore carcasses. The animals were slaughtered after stunning (STU; n=6) or without stunning (WST; n=6) and after 24 hours postmortem, the LL was sliced into 2.54-cm steaks, packed under aerobic conditions, and stored at 4°C for nine days. Proximate composition was analyzed on day 0, whereas protein oxidation (carbonyl content) and texture profile (hardness, chewiness, cohesiveness, and springiness) were evaluated on days 0, 3, 6, and 9. STU and WST steaks exhibited similar proximate composition, hardness, and chewiness (p > 0.05). WST steaks exhibited greater protein oxidation and lower cohesiveness than their STU counterparts on day 0 (p < 0.05). Concerning the storage period, WST steaks demonstrated a decrease in springiness and a more pronounced increase in cohesiveness than their STU counterparts (p < 0.05). These results indicated that the harvest method influenced LL protein oxidation and texture profile from Bos indicus cattle.

Research paper thumbnail of Effect of modified atmosphere packaging on shelf life in nilotica tilapia fillet (Oreochromis niloticus)

Revista Brasileira de Ciência Veterinária, 2010

Research paper thumbnail of Efeito da atmosfera modificada sobre a conservação de lombo de atum (Thunnus albacares) embalado Effect of modified atmosphere packing on tuna-fish (Thunnus albacares) loin conservation

O trabalho objetivou avaliar o efeito da atmosfera modificada em lombo de atum (Thunnus albacares... more O trabalho objetivou avaliar o efeito da atmosfera modificada em lombo de atum (Thunnus albacares) embalado. As amostras foram submetidas a cinco tratamentos: embaladas a vácuo e com aproximadamente 1,5 L de: ar (100%), CO 2 (100%), 40/60 e 80/20 CO 2 /N 2. Durante os 20 dias de armazenamento, tomaram-se amostras determinando o pH, a produção de bases voláteis totais (BVT), a concentração de histamina e a contagem total de microrganismos heterotróficos aeróbios mesófilos. Os parâmetros de crescimento (fase de latência, tempo de duplicação e contagem na fase estacionária de crescimento) foram determinados através da equação modificada de Baranyi. Observaram-se diferenças marcantes entre as amostras mantidas em aerobiose e os demais tratamentos. Pôde-se concluir que a embalagem com 100% de CO 2 , se destacou das demais, apresentando um bom desempenho na preservação do lombo de atum, estendendo o prazo de vida comercial, sendo eficaz para manutenção dos parâmetros físico-químicos dentro dos limites de aceitabilidade propostos pela legislação vigente. Palavras-chave: atum; atmosfera modificada; vida comercial.

Research paper thumbnail of Physical, chemical, sensorial and bacterial properties of irradiated shrimp (Litopenaeus brasiliensis) stored under refrigeration

Revista Brasileira de Ciência Veterinária, 2010

Food irradiation is currently regarded as a technological option to mitigate food losses due to i... more Food irradiation is currently regarded as a technological option to mitigate food losses due to its potential in reducing microbiological load and its associated spoilage effects, consequently extending the shelf life of many products. Samples of shrimp (Litopenaeus brasiliensis) have been exposed to gamma doses of 0, 1.5 and 2.5 kGy and monitored changes in sensorial characteristics (30 judges), pH and total volatile bases (TVB) levels. All samples were kept at 2°C ± 2°C through the experiments. No significant change in pH has been observed during the experiments regardless of the gamma dose applied. There was statistical difference between the non-irradiated samples and those irradiated with 2.5 kGy (p 0.01) in the acceptance, according to the attributes flavor, appearance, aroma and global impression among the samples.

Research paper thumbnail of Additives and their functions in food

Revista Higiene Alimentar, 2010

Research paper thumbnail of Combined effect of high hydrostatic pressure and ultraviolet radiation on quality parameters of refrigerated vacuum-packed tilapia (Oreochromis niloticus) fillets

Scientific Reports, Jun 22, 2018

This study investigated the effects of high hydrostatic pressure (HHP) and ultraviolet radiation ... more This study investigated the effects of high hydrostatic pressure (HHP) and ultraviolet radiation (UV-C), individually and combined, on the physical, chemical and bacterial parameters of Nile tilapia (Oreochromis niloticus) fillets stored at 4 °C for 14 days. Tilapia fillets were divided into four groups: control (untreated samples), UV-C, HHP, and UV-C combined with HHP (UV-C+HHP); UV-C was applied at dose of 0.103 ± 0.002 J/cm 2 , and HHP at a pressure of 220 MPa for 10 min at 25 °C. All samples were analyzed for total aerobic mesophilic count (TAMC), total aerobic psychrotrophic count (TAPC), Enterobacteriaceae count, pH, lipid oxidation, total volatile basic nitrogen (TVB-N), ammonia (NH 3), and biogenic amines. Although UV-C accelerated (P ≤ 0.05) the formation of cadaverine, both UV-C and HHP, alone or together, retarded bacterial growth and delayed the increase (P ≤ 0.05) in pH, TVB-N, NH 3 and biogenic amines during refrigerated storage, extending the shelf life of refrigerated tilapia fillets at least 2.5 times considering the TAMC counts. Lipid oxidation was unaffected (P > 0.05) by UV-C radiation, and decreased (P ≤ 0.05) by HHP and UV-C+HHP. HHP alone or combined with UV-C showed higher potential benefits for tilapia fillets preservation considering the positive influence on cadaverine levels and lipid oxidation. Fish are rich in essential amino acids and polyunsaturated fatty acids 1 ; however, shelf life is a limiting factor due to their high perishability 2,3. The rapid deterioration of fish is attributed to intense action of autolytic enzymes and rapid microbial growth due to the nutrient composition, resulting in several metabolites and quality loss 4,5. The United Nations Food and Agriculture Organization has encouraged studies of conservation methods to control microbial growth and ensure food safety 6. High hydrostatic pressure (HHP) is a non-thermal technology used to extend the shelf life of perishable foods while preserving their original properties, depending on the type of food and pressure applied 7. HHP either inactivates or produces sublethal injury to most microbial vegetative cells; and pressures between 200-300 MPa may affect the growth and reproduction of most pathogenic and spoilage microorganisms 8. HHP has been recommended to reduce pathogens in seafood 9 , and several products treated with HHP are commercially available, such as dry-cured ham in Germany, Italy and Spain; chicken (sausages, strips and breast slices) in the USA; and ready-to-eat meat-based meals with rice, pasta or vegetables in Canada 10. Although HHP is already used industrially, fish and fish products are not included in the FDA list. The ideal parameters (pressure level, time, temperature) need to be determined for each food, in order to extend the shelf life while retaining the nutritional and

Research paper thumbnail of Effect of the anatomical point of hanging and dripping time on water retention of chicken carcasses

Journal of Applied Poultry Research, 2015

SUMMARY Pre-cooling in water tanks (pre-chiller and chiller) is an important step in preserving t... more SUMMARY Pre-cooling in water tanks (pre-chiller and chiller) is an important step in preserving the quality of chicken meat. After pre-cooling, the carcasses are hung by the wing and neck for 5 min to allow excess water to drain. The weight of the carcasses is monitored before and after pre-cooling to ensure that weight gain due to water absorption does not exceed 8%. However, no information is available as to how hanging the carcass from other anatomical points might affect water retention of carcasses and water loss during dripping. The present study evaluated the effects of the anatomical point of hanging and hanging time on water retention of carcasses and water loss during dripping. One hundred and sixteen carcasses (mean weight 1,662 ± 13 g) were chilled by cold-water immersion systems in 2 steps (pre-chilling and chilling). The results showed that after chilling, the carcasses needed at least 3 min of dripping time (p 0.05). Data in this study clearly indicate that leg hanging is a practical alternative, and 5 min of dripping time is needed to maintain water absorption within the desired limit.

Research paper thumbnail of Short communication: Antimicrobial activity of pequi (Caryocar brasiliense) waste extract on goat Minas Frescal cheese presenting sodium reduction

Journal of Dairy Science, Apr 1, 2019

Research paper thumbnail of Influência da sangria na qualidade da carne de aves (Gallus domesticus) resfriada

Revista Brasileira de Ciência Veterinária, 1996

Research paper thumbnail of Influence of harvest method on proximate composition, texture profile and protein oxidation of beef from grain-fed Nellore cattle

The influence of harvest method on proximate composition, protein oxidation, and texture profile ... more The influence of harvest method on proximate composition, protein oxidation, and texture profile of beef from Nellore cattle were investigated. Longissimus lumborum (LL) muscles were obtained from twelve grain-fed Nellore carcasses. The animals were slaughtered after stunning (STU; n=6) or without stunning (WST; n=6) and after 24 hours postmortem, the LL was sliced into 2.54-cm steaks, packed under aerobic conditions, and stored at 4°C for nine days. Proximate composition was analyzed on day 0, whereas protein oxidation (carbonyl content) and texture profile (hardness, chewiness, cohesiveness, and springiness) were evaluated on days 0, 3, 6, and 9. STU and WST steaks exhibited similar proximate composition, hardness, and chewiness (p > 0.05). WST steaks exhibited greater protein oxidation and lower cohesiveness than their STU counterparts on day 0 (p < 0.05). Concerning the storage period, WST steaks demonstrated a decrease in springiness and a more pronounced increase in cohesiveness than their STU counterparts (p < 0.05). These results indicated that the harvest method influenced LL protein oxidation and texture profile from Bos indicus cattle.

Research paper thumbnail of Sobrevivência de Escherichia coli O157:H7 em iogurtes contaminados pós-fermentação

Pubvet, 2013

L. delbrueckii subsp. bulgaricus foi de 8-9 log UFC/mL em todos os tratamentos. E. coli O157:H7 n... more L. delbrueckii subsp. bulgaricus foi de 8-9 log UFC/mL em todos os tratamentos. E. coli O157:H7 não foi detectável a partir do quinto dia em ambos os tipos de iogurtes. Esses resultados revelam que o crescimento de E. coli O157:H7 foi inibido durante o período de estocagem e que o patógeno permaneceu viável por poucos dias na fase lag. Não foi detectado diferença aparente entre pH e acidez titulável entre os tipos de iogurte. O pH do iogurte imediatamente após a fermentação foi de 4,7-4,8 e caiu até 4,3-4,4 ns últimas semanas de estocagem. O percentual de ácido lático foi inicialmente de 0,66 e 0,68 para iogurte integral e desnatado, respectivamente. Os resultados indicam que não houve diferença entre iogurtes com diferente teores de gordura (integral e desnatado) sobre as populações de bactérias ácido láticas e E coli O157:H7 e embora as contagens do patógeno tenham decrescido continuamente, sua presença foi detectada até o quarto dia de estocagem.

Research paper thumbnail of Identificação de Enterobacteriaceae da microbiota intestinal de frangos de corte submetidos a dieta com nitrofuranos

Revista Brasileira de Ciência Veterinária, 2012

Objetivou-se neste trabalho identificar Enterobacteriaceae da microbiota intestinal de frangos de... more Objetivou-se neste trabalho identificar Enterobacteriaceae da microbiota intestinal de frangos de corte que foram submetidos a quatro tratamentos diferentes com nitrofuranos, do 15° ao 23° dia de vida. Foram coletadas, por via cloacal, amostras fecais através de suabes estéreis de 52 aves da linhagem Cobb, em seguida transportados em meio Cary-blair para isolamento e identificação dos gêneros e espécies através das provas bacteriológicas convencionais e através dos sistemas Bactray I e II. Os gêneros e espécies isolados nos tratamentos com nitrofuranos e no controle foram:

Research paper thumbnail of Determinação do teor de umidade e presença de nitrito em amostras de charque

Research paper thumbnail of <b>Efeito combinado da embalagem em atmosfera modificada e radiação gama na microbiologia e na aceitação sensorial de filés de peito de frango resfriados</b><br>doi: 10.5007/2175-7925.2010v23n2p149

Biotemas, Apr 8, 2011

Submetido em 26/08/2009 Aceito para publicação em 14/03/2010 Resumo O objetivo do presente estudo... more Submetido em 26/08/2009 Aceito para publicação em 14/03/2010 Resumo O objetivo do presente estudo foi verificar o efeito combinado da embalagem em atmosfera modificada e irradiação no aumento da validade comercial e na aceitação sensorial de filés de peito de frango resfriados. A combinação da mistura 80%CO 2 /20%N 2 e irradiação a 3kGy aumentou o prazo comercial de 5 para 16 dias. As bactérias ácido láticas e Aeromonas spp. foram as mais resistentes à radiação e à alta concentração de CO 2 enquanto as enterobactérias, os coliformes e Listeria spp. demonstraram maior sensibilidade. A tecnologia combinada proporciona filés de peito de frango com maior prazo de validade comercial e seguros ao consumidor, sem alterar o sabor e odor desse alimento, podendo ser sugerida como alternativa na indústria alimentícia.

Research paper thumbnail of Sobrevivência de Escherichia coli 0157: H7 em iogurtes com diferentes teores de açúcar

Research paper thumbnail of Avaliação comparativa da qualidade físico-química de méis inspecionados e clandestinos, comercializados no estado do Rio de Janeiro, Brasil Comparative evaluation of physicochemical properties of different types of honey, selected from inspected and non-inspected samples, on sale in Rio de Janeir...

Research paper thumbnail of Bacterial deteriorants in chicken breast fillet packaged in air, vacuum and irradiated: bacteriological growth parameters and shelf-life

Pesquisa Agropecuária Tropical, 2009

Abstract:<!--@ page {margin: 2cm} P {margin-bottom: 0.21 cm}-->< p style=" margin-b... more Abstract:<!--@ page {margin: 2cm} P {margin-bottom: 0.21 cm}-->< p style=" margin-bottom: 0cm; font-style: normal; line-height: 120%; text-decoration: none;" lang=" pt-BR" align=" justify">< span style=" color:# 000000;">< span style=" font-family: Times New Roman, ...

Research paper thumbnail of Sensibilidade de Enterobacteriaceae da microbiota intestinal de frangos de corte submetidos à dieta com nitrofuranos

Revista de Ciências Agrárias, 2013

O objetivo deste trabalho é detectar a sensibilidade de bactérias da família Enterobacteriaceae a... more O objetivo deste trabalho é detectar a sensibilidade de bactérias da família Enterobacteriaceae a diferentes antimicrobianos em frangos de corte submetidos à dieta com nitrofuranos. Para avaliar a sensibilidade foram isoladas e identificadas colônias da microbiota intestinal em frangos de corte. Os gêneros de maior frequência foram Escherichia e Klebsiella, seguidos de Enterobacter, Pseudomonas, Hafnia, Proteus, Morganella, além do gênero Citrobacter. Todos os isolados apresentaram resistência a dois ou mais antimicrobianos com diferentes perfis de resistência. Observou-se grande resistência aos nitrofuranos, especialmente a nitrofurantoína (100%), nitrofurazona (98,5%) e furaltadona (97,8%). Em relação às outras classes de antimicrobianos, a maior resistência foi a tetraciclina (92,5%) e a maior sensibilidade a amoxicilina/ácído clavulânico (48,1%). Não foi possível afirmar que a alta resistência aos nitrofuranos detectados nos isolados fecais foi devido ao uso destes antimicrobianos na ração. A resistência à tetraciclina e nitrofuranos reafirma a importância da não utilização destes fármacos em criações avícolas.

Research paper thumbnail of Low-Field Nuclear Magnetic Resonance (LF NMR 1H) to assess the mobility of water during storage of salted fish (Sardinella brasiliensis)

Journal of Food Engineering, 2016

The present study investigated the water mobility in muscle of salted sardines (Sardinella brasil... more The present study investigated the water mobility in muscle of salted sardines (Sardinella brasiliensis) on different days of storage, by the use of Low-Field Nuclear Magnetic Resonance (LF NMR 1 H). The exponential fitting of the transverse relaxation (T 2) data revealed three components (three pools): one with a relaxation time of 11.2e17.5 ms; a second with a relaxation time ranging from 35.3 to 44.7 ms and the third with a relaxation time of 161.7e256.5 ms. Conventional physical and chemical analyses revealed changes in the quality of the salted fish during storage. A close correlation was observed between the indication of quality (good, regular and poor) obtained through the physical and chemical parameters analyzed (cooking test, presence of ammonia and hydrogen sulfide), and the relaxation data (NMR) (p < 0.05). The change in water mobility-induced by degradation that occurs during storage of salted fish resulted in changes in component (water pools) values observed by transverse relaxation NMR. These results are relate primarily to protein degradation that occurs during storage of the product, altering the dynamics and organization of water molecules.

Research paper thumbnail of Survival of Escherichia coli O157:H7 in yoghurts contaminated post-fermentation

Research paper thumbnail of Influence of harvest method on proximate composition, texture profile and protein oxidation of beef from grain-fed Nellore cattle

Acta Scientiarum. Animal Sciences, Mar 15, 2023

The influence of harvest method on proximate composition, protein oxidation, and texture profile ... more The influence of harvest method on proximate composition, protein oxidation, and texture profile of beef from Nellore cattle were investigated. Longissimus lumborum (LL) muscles were obtained from twelve grain-fed Nellore carcasses. The animals were slaughtered after stunning (STU; n=6) or without stunning (WST; n=6) and after 24 hours postmortem, the LL was sliced into 2.54-cm steaks, packed under aerobic conditions, and stored at 4°C for nine days. Proximate composition was analyzed on day 0, whereas protein oxidation (carbonyl content) and texture profile (hardness, chewiness, cohesiveness, and springiness) were evaluated on days 0, 3, 6, and 9. STU and WST steaks exhibited similar proximate composition, hardness, and chewiness (p > 0.05). WST steaks exhibited greater protein oxidation and lower cohesiveness than their STU counterparts on day 0 (p < 0.05). Concerning the storage period, WST steaks demonstrated a decrease in springiness and a more pronounced increase in cohesiveness than their STU counterparts (p < 0.05). These results indicated that the harvest method influenced LL protein oxidation and texture profile from Bos indicus cattle.

Research paper thumbnail of Effect of modified atmosphere packaging on shelf life in nilotica tilapia fillet (Oreochromis niloticus)

Revista Brasileira de Ciência Veterinária, 2010

Research paper thumbnail of Efeito da atmosfera modificada sobre a conservação de lombo de atum (Thunnus albacares) embalado Effect of modified atmosphere packing on tuna-fish (Thunnus albacares) loin conservation

O trabalho objetivou avaliar o efeito da atmosfera modificada em lombo de atum (Thunnus albacares... more O trabalho objetivou avaliar o efeito da atmosfera modificada em lombo de atum (Thunnus albacares) embalado. As amostras foram submetidas a cinco tratamentos: embaladas a vácuo e com aproximadamente 1,5 L de: ar (100%), CO 2 (100%), 40/60 e 80/20 CO 2 /N 2. Durante os 20 dias de armazenamento, tomaram-se amostras determinando o pH, a produção de bases voláteis totais (BVT), a concentração de histamina e a contagem total de microrganismos heterotróficos aeróbios mesófilos. Os parâmetros de crescimento (fase de latência, tempo de duplicação e contagem na fase estacionária de crescimento) foram determinados através da equação modificada de Baranyi. Observaram-se diferenças marcantes entre as amostras mantidas em aerobiose e os demais tratamentos. Pôde-se concluir que a embalagem com 100% de CO 2 , se destacou das demais, apresentando um bom desempenho na preservação do lombo de atum, estendendo o prazo de vida comercial, sendo eficaz para manutenção dos parâmetros físico-químicos dentro dos limites de aceitabilidade propostos pela legislação vigente. Palavras-chave: atum; atmosfera modificada; vida comercial.

Research paper thumbnail of Physical, chemical, sensorial and bacterial properties of irradiated shrimp (Litopenaeus brasiliensis) stored under refrigeration

Revista Brasileira de Ciência Veterinária, 2010

Food irradiation is currently regarded as a technological option to mitigate food losses due to i... more Food irradiation is currently regarded as a technological option to mitigate food losses due to its potential in reducing microbiological load and its associated spoilage effects, consequently extending the shelf life of many products. Samples of shrimp (Litopenaeus brasiliensis) have been exposed to gamma doses of 0, 1.5 and 2.5 kGy and monitored changes in sensorial characteristics (30 judges), pH and total volatile bases (TVB) levels. All samples were kept at 2°C ± 2°C through the experiments. No significant change in pH has been observed during the experiments regardless of the gamma dose applied. There was statistical difference between the non-irradiated samples and those irradiated with 2.5 kGy (p 0.01) in the acceptance, according to the attributes flavor, appearance, aroma and global impression among the samples.

Research paper thumbnail of Additives and their functions in food

Revista Higiene Alimentar, 2010

Research paper thumbnail of Combined effect of high hydrostatic pressure and ultraviolet radiation on quality parameters of refrigerated vacuum-packed tilapia (Oreochromis niloticus) fillets

Scientific Reports, Jun 22, 2018

This study investigated the effects of high hydrostatic pressure (HHP) and ultraviolet radiation ... more This study investigated the effects of high hydrostatic pressure (HHP) and ultraviolet radiation (UV-C), individually and combined, on the physical, chemical and bacterial parameters of Nile tilapia (Oreochromis niloticus) fillets stored at 4 °C for 14 days. Tilapia fillets were divided into four groups: control (untreated samples), UV-C, HHP, and UV-C combined with HHP (UV-C+HHP); UV-C was applied at dose of 0.103 ± 0.002 J/cm 2 , and HHP at a pressure of 220 MPa for 10 min at 25 °C. All samples were analyzed for total aerobic mesophilic count (TAMC), total aerobic psychrotrophic count (TAPC), Enterobacteriaceae count, pH, lipid oxidation, total volatile basic nitrogen (TVB-N), ammonia (NH 3), and biogenic amines. Although UV-C accelerated (P ≤ 0.05) the formation of cadaverine, both UV-C and HHP, alone or together, retarded bacterial growth and delayed the increase (P ≤ 0.05) in pH, TVB-N, NH 3 and biogenic amines during refrigerated storage, extending the shelf life of refrigerated tilapia fillets at least 2.5 times considering the TAMC counts. Lipid oxidation was unaffected (P > 0.05) by UV-C radiation, and decreased (P ≤ 0.05) by HHP and UV-C+HHP. HHP alone or combined with UV-C showed higher potential benefits for tilapia fillets preservation considering the positive influence on cadaverine levels and lipid oxidation. Fish are rich in essential amino acids and polyunsaturated fatty acids 1 ; however, shelf life is a limiting factor due to their high perishability 2,3. The rapid deterioration of fish is attributed to intense action of autolytic enzymes and rapid microbial growth due to the nutrient composition, resulting in several metabolites and quality loss 4,5. The United Nations Food and Agriculture Organization has encouraged studies of conservation methods to control microbial growth and ensure food safety 6. High hydrostatic pressure (HHP) is a non-thermal technology used to extend the shelf life of perishable foods while preserving their original properties, depending on the type of food and pressure applied 7. HHP either inactivates or produces sublethal injury to most microbial vegetative cells; and pressures between 200-300 MPa may affect the growth and reproduction of most pathogenic and spoilage microorganisms 8. HHP has been recommended to reduce pathogens in seafood 9 , and several products treated with HHP are commercially available, such as dry-cured ham in Germany, Italy and Spain; chicken (sausages, strips and breast slices) in the USA; and ready-to-eat meat-based meals with rice, pasta or vegetables in Canada 10. Although HHP is already used industrially, fish and fish products are not included in the FDA list. The ideal parameters (pressure level, time, temperature) need to be determined for each food, in order to extend the shelf life while retaining the nutritional and

Research paper thumbnail of Effect of the anatomical point of hanging and dripping time on water retention of chicken carcasses

Journal of Applied Poultry Research, 2015

SUMMARY Pre-cooling in water tanks (pre-chiller and chiller) is an important step in preserving t... more SUMMARY Pre-cooling in water tanks (pre-chiller and chiller) is an important step in preserving the quality of chicken meat. After pre-cooling, the carcasses are hung by the wing and neck for 5 min to allow excess water to drain. The weight of the carcasses is monitored before and after pre-cooling to ensure that weight gain due to water absorption does not exceed 8%. However, no information is available as to how hanging the carcass from other anatomical points might affect water retention of carcasses and water loss during dripping. The present study evaluated the effects of the anatomical point of hanging and hanging time on water retention of carcasses and water loss during dripping. One hundred and sixteen carcasses (mean weight 1,662 ± 13 g) were chilled by cold-water immersion systems in 2 steps (pre-chilling and chilling). The results showed that after chilling, the carcasses needed at least 3 min of dripping time (p 0.05). Data in this study clearly indicate that leg hanging is a practical alternative, and 5 min of dripping time is needed to maintain water absorption within the desired limit.

Research paper thumbnail of Short communication: Antimicrobial activity of pequi (Caryocar brasiliense) waste extract on goat Minas Frescal cheese presenting sodium reduction

Journal of Dairy Science, Apr 1, 2019

Research paper thumbnail of Influência da sangria na qualidade da carne de aves (Gallus domesticus) resfriada

Revista Brasileira de Ciência Veterinária, 1996