RESUMO As condições adequadas de operação do chamuscador para contribuir com o aspecto visual e qualidade microbiológica são pouco relatadas. O objetivo deste estudo foi avaliar o efeito do chamuscador automático na qualidade das carcaças, visando melhor controle na produção de carne suína. O delineamento experimental adotado foi inteiramente casualizado com dois fatores (pressão e tempo). As carcaças suínas foram submetidas a quatro tratamentos com 0,6 e 0,8 kgf.cm-2 de pressão de gás e 3,7 e 4,2 segundos de exposição à chama. As carcaças foram analisadas quanto ao aspecto visual, contagem de Enterobacteriaceae e Escherichia coli e temperatura. Além disso, o consumo de gás foi avaliado na operação. As carcaças submetidas a 0,6 kgf.cm-2 por 4,2 s apresentaram melhores resultados de aspecto visual. Em geral, tanto a pressão quanto o tempo reduziram a contagem de Enterobacteriaceae e E. coli. Quanto ao consumo de gás, o tempo de 4,2 s apresentou um gasto 3 vezes maior que o tempo de 3,7 s. Entre os tratamentos testados, o chamuscamento com pressão de 0,6 kgf.cm-2 e tempo de 4,2 s apresentou-se suficiente para redução das contagens microbiana e melhor aspecto visual. A padronização desta etapa de chamuscamento serve de referência para matadouros a fim de produzir carne suína com aspecto visual de melhor aceitabilidade pelo mercado consumidor.

ABSTRACT The proper operating conditions of the singeing machine on pig slaughterhouses to achieve good carcass quality are little reported. Thus, this study aimed to evaluate the effect of an automatic singeing machine on the quality of pig carcasses for better control in pork production. A two-factor (pressure and time) completely randomized design was used. The carcasses were subjected to four treatments using gas pressures of 0.6 and 0.8 kgf.cm-2 for 3.7 and 4.2 seconds of exposure to the flame. The carcasses were analyzed as for visual appearance, counts of Enterobacteriaceae and Escherichia coli, and temperature. Gas consumption was also assessed during the process. Carcasses subjected to 0.6 kgf.cm-2 for 4.2 s had a better visual appearance. Both pressure and time reduced the counts of Enterobacteriaceae and E. coli. Regarding gas consumption, exposure to the flame for 4.2 s consumed three times more gas than exposure for 3.7 s. Among the treatments tested, singeing using a pressure of 0.6 kgf.cm-2 for 4.2 s was sufficient to reduce microbial counts and improve visual appearance. This singeing standardization serves as a reference for slaughterhouses to produce pork with a visual appearance of better acceptability by consumers.

Abstract The physicochemical analyses and quantification of lactic acid bacteria of cheeses made from autochthonous lactic cultures were evaluated during ripening. There was a decrease in water activity, pH and moisture, and an increase in acidity, total solids, proteolysis, lipids, fat in dry matter and ash. The major fatty acids identified were palmitic, oleic, stearic and myristic acid. Lactobacillus bulgaricus and Streptococcus thermophilus presented a higher count at the beginning of ripening. The color, cohesiveness, springiness and chewiness parameters were affected by the chemical properties, which was not observed for hardness and shear force.

Abstract The β-Glucans content has straight influence on the quality of malt and beer, mainly during the filtration step. Barley presenting high β-Glucan content demands longer germination time at malting. The application of commercial β-Glucanase is an alternative to accelerate the process and preserve the quality of malt. This work aimed to evaluate the effect of commercial β-Glucanase addition in malt produced within reduced germination time (64 h). Micro-malting was conducted with BRS-Caue and Elis barley cultivars at germination time 64 h and 96 h. The β-Glucanase concentration applied were 0, 25, 50 and 100 mg.kg-1. Barley, malt and wort samples were analyzed to check their physical-chemical features. Beers were produced with BRS-Caue malt and the physical-chemical and sensory attributes were analyzed. The commercial enzyme addition in BRS-Caue and Elis (64 h), at concentration 25 and 50 mg.kg-1, resulted in wort presenting proper β-Glucan content (≤ 178 mg.L-1). The beer produced with malt germinated for 64 h and added with 50 mg.kg-1 of β-glucanase was the one showing the largest number of physical-chemical and sensory parameters similar to the beer made with malt germinated for 96 h (conventional process). Commercial β-glucanase application in malt allowed accelerating the malting process without affecting the quality of the malt for beer production.

RESUMO. O objetivo deste trabalho foi avaliar alternativas de armazenagem de milho viáveis a pequenas propriedades rurais em dois experimentos anuais de armazenagem. Um esquema fatorial 4x5 foi utilizado, com quatro tipos de acondicionamentos de armazenagem (sacarias convencionais, bolsas herméticas, silo metálico e espigas) e cinco períodos de tempo (0, 3, 6, 9 e 12 meses). Utilizou-se híbridos de milho (2B688RR, 30K73Hx) cultivados nas safras de inverno 2012 e verão 2012/2013 em Dois Vizinhos, Paraná. Os parâmetros avaliados foram: teor de água, contagem de Aspergillus sp., Fusarium sp. e ocorrência de aflatoxinas (B1, B2, G1 e G2). Os grãos das bolsas herméticas apresentaram o menor teor de água. Verificou-se Aspergillus sp. e Fusarium sp. respectivamente em 20,4 e 86,1% e em 83,3 e 91,6% das amostras do armazenamento safra de inverno e de verão. Não houve influência do acondicionamento e do tempo de armazenagem na ocorrência de Aspergillus sp. e de aflatoxinas no armazenamento safra de inverno. O milho em espigas, do armazenamento safra de verão, apresentou a menor contagem de Aspergillus sp. e não apresentou aflatoxinas. Detectou-se aflatoxinas em níveis de 2,8-14,5 e de 3-197,5 µg kg-1 nos armazenamentos safra de inverno e de verão, respectivamente.

ABSTRACT. The aim of this study was to assess alternatives for viable corn storage for small rural properties in two annual storage experiments. A 4×5 factorial design was used with four types of storage (conventional bags, hermetic bags, metal silos and corncobs) and five periods of storage (0, 3, 6, 9 and 12 months). We used corn hybrids 2B688RR and 30K73Hx cultivated in winter 2012 and summer 2012/2013 in the city of Dois Vizinhos, Paraná, Brazil. The moisture contents, counts of Aspergillus sp. and Fusarium sp., and the occurrence of aflatoxins (B1, B2, G1 and G2) were assessed. The kernels stored in hermetic bags had lower moisture contents. Aspergillus sp. and Fusarium sp. were observed in 20.37 and 86.11% of winter storage samples, respectively, and in 83.3 and 91.6% of summer storage samples, respectively. The storage system and time of storage had no influence on the occurrence of Aspergillus sp. and aflatoxins in the winter crop samples. The corncobs from the summer crop samples had the lowest counts of Aspergillus sp. and did not have aflatoxins. We detected aflatoxins at concentrations of 2.8-14.5 and 3-197.5 µg kg-1 in the winter and summer crop samples, respectively.

Considerando-se a evidente busca por alimentos de rápido e fácil preparo, as comunidades industrial e científica vêm investindo no desenvolvimento de novos produtos que, além de atenderem a essa demanda, possam oferecer benefícios à saúde do consumidor. Dentre os alimentos que não demandam muito tempo para o preparo no domicílio, o hambúrguer merece destaque, em função do seu elevado consumo. No entanto, em razão de conter gordura saturada e por ser submetido a processo de fritura, o consumo demasiado desse produto pode ser prejudicial à saúde humana, podendo causar doenças crônicas, entre as quais, a obesidade e a hipertensão. Estudos têm demonstrado a possibilidade de substituição de ingredientes na formulação de hambúrgueres, com a intenção de incorporar substâncias com propriedades funcionais; portanto, substâncias que possam contribuir para a saúde e o bem-estar dos consumidores. Nesse contexto, esta revisão aborda questões referentes ao hambúrguer, no sentido de conceituar o produto e, à luz da literatura, oferecer alternativas possíveis e que têm sido estudadas para tornar esse alimento mais saudável, com foco na substituição de gordura animal por fibras e na redução do teor de cloreto de sódio.

Considering the evident search for quick and easy food preparation, industrial and scientific communities have been investing in developing new products that fulfill this demand and may offer health benefits to consumer. Among foods that do not require much time for preparation at home, the burger deserves attention due to its high consumption. However, due to its saturated fat contents and being subjected to frying process, the excessive consumption of this product may be harmful to human health and may cause chronic diseases, including obesity and hypertension. Studies have demonstrated the possibility of ingredients substitution in the formulation intending to incorporate substances with functional properties, so that they can contribute to consumers'health and well-being. In this context, this paper describes issues related to the burger, to conceptualize the product and, in the light of the literature, to offer studied alternatives to make it healthier, focusing on replacing animal fat by fibers and on sodium chloride content reduction.

This work investigated the effects of co-occurring aflatoxin B1 (AFB1) and microcystin (MC) in aquaculture, using immunohistochemistry and genotoxicity methods. Tilapia (Oreochromis niloticus) were exposed to AFB1 by intraperitoneal and MC (cell extract of Microcystis aeruginosa) by intraperitoneal and immersion routes. The interaction of MC-AFB1 was evaluated co-exposing the intraperitoneal doses. Blood samples were collected after 8, 24, and 48h to analyze the micronucleus frequency and comet score. The interaction of MC-AFB1 showed a synergic mutagenic response by higher micronucleus frequency of co-exposed group. A slight genotoxic synergism was also observed in the comet score. Immunohistochemistry detected MC in al lthe fish liver tissues exposed to MC by intraperitoneal route, and only the immersed group with the highest dose of MC showed a positive response. Although MC was non-detectable in the edible muscle, the combination of immunohistochemistry with genotoxicity assay was an attractive biomonitoring tool in aquaculture, where the animals were frequently exposed to co-occurring synergic hazards.