ABSTRACT The objective of this work was to characterize the internal temperature of the carcass, pH and sarcomere length in four categories of body weight at a slaughter. The categories were: category 1, animals up to 1.5 kg, category 2, animals from 1.501 to 2.5 kg, category 3, animals from 2.501 to 3.5 kg and category 4, animals over 3.501 kg. The time intervals evaluated were 0.5, 2, 4, 6, 8, 10, 12, 14, 16, 18, 24 and 36 hours after bleeding, therefore, a factorial scheme (4 x 12) was used, in which where four categories of pre-slaughter weight and the behavior of the carcasses during the post-slaughter time were evaluated. There was no interaction effect between the weight categories and the time for the variation of the carcass internal temperature, pH and sarcomere length, but when only the time of rigor was evaluated, there were significant differences for the analyzed parameters. The internal temperature of the initial average carcass (0.5 hours) was 16.02°C, reaching 3.80°C at 36 hours post-slaughter. In addition, the lowest average pH found was at 24 hours, with a value of 5.39. Regarding the sarcomere length, the smallest mean length observed was 1.41 µm at 16 hours post-slaughter and the final mean length (36 hours) was 1.89 µm. It was concluded that the analyzed margin of the categories of body weight at slaughter did not interfere in the variation of temperature, pH and sarcomere length during the post-mortem of the Pantanal caiman. 1 15 5 1. 2 1501 501 1.50 25 2. 3 2501 2.50 35 3. 4 3501 3.50 05 0 0.5 6 8 10 12 14 18 bleeding therefore ( used preslaughter pre postslaughter post parameters (0. 1602C C 02 16.02°C 380C 80 postslaughter. addition 539 39 5.39 141 41 1.4 (3 189 89 1.8 postmortem mortem caiman 150 50 250 350 0. (0 53 5.3 5.

RESUMO O objetivo do trabalho foi caracterizar a temperatura interna da carcaça, o pH e o comprimento de sarcômero em quatro categorias de peso corporal ao abate. As categorias foram: categoria 1, animais com até 1,5 kg, categoria 2, animais de 1,501 a 2,5 kg, categoria 3, animais de 2,501 a 3,5 kg e categoria 4, animais acima de 3,501 kg. Os intervalos de tempo avaliados foram 0,5, 2, 4, 6, 8, 10, 12, 14, 16, 18, 24 e 36 horas, após a sangria, portanto, foi utilizado um esquema fatorial (4 x 12) que avaliou quatro categorias de peso e o comportamento das carcaças ao decorrer do tempo. Não houve efeito de interação entre as categorias de peso e o tempo para a variação da temperatura interna da carcaça, pH e comprimento de sarcômero, mas quando avaliado apenas o tempo de rigor, houve diferenças significativas para os parâmetros analisados. A temperatura interna da carcaça média inicial (0,5 horas) foi de 16,02°C, chegando a 3,80°C nas 36 horas pós-abate. Além disso, o menor pH médio encontrado foi as 24 horas, com valor de 5,39. Em relação ao comprimento de sarcômero o menor comprimento médio observado foi de 1,41 µm nas 16 horas pós-abate e o comprimento médio final (36 horas) foi de 1,89 µm. Conclui-se que a margem analisada das categorias de peso corporal ao abate, não interferiram na variação de temperatura, pH e comprimento de sarcômero durante o post mortem do jacaré-do-Pantanal. abate 1 15 5 2 1501 501 1,50 25 3 2501 2,50 35 4 3501 3,50 05 0 0,5 6 8 10 12 14 18 sangria portanto ( rigor analisados (0, 1602C C 02 16,02°C 380C 80 pósabate. pósabate pós disso 539 39 5,39 141 41 1,4 (3 189 89 1,8 Concluise Conclui se jacarédoPantanal. jacarédoPantanal jacaré Pantanal. Pantanal jacaré-do-Pantanal 150 50 250 350 0, (0 53 5,3 5,

RESUMO: O objetivo deste trabalho foi elaborar e caracterizar mortadelas a partir de aparas da filetagem (corte em “V” do filé) de tilápia do Nilo, de forma a possibilitar a agregação de valor a este subproduto do processo de filetagem. Foram elaboradas três mortadelas, sendo uma com 100% de aparas da filetagem de tilápia, outra contendo 100% de carne de frango e a terceira com 100% de carne suína. As mortadelas foram caracterizadas quanto à microbiologia, composição química, cálcio, colágeno, pH, Aw, cor, textura e custo de formulação. As mortadelas estavam dentro dos padrões microbiológicos recomendados. A mortadela de tilápia apresentou maiores teores de umidade, cinzas, cálcio e colágeno, maior pH e menor atividade de água quando comparada às demais espécies. A mortadela de tilápia apresentou menor luminosidade, maior croma a* e croma b* intermediário às demais. A textura foi melhor para as mortadelas de tilápia, quanto a dureza, gomosidade e mastigabilidade, cujos valores foram menores. A mortadela de frango teve maior índice de aceitação, porém, a de tilápia também foi elevado, enquanto de suíno todos os atributos avaliados receberam as piores notas. A mortadela de tilápia do Nilo é uma inovação tecnológica que pode ser introduzida no setor alimentício com bom valor nutricional e bom índice de aceitação.

ABSTRACT: The objective of this research was to elaborate and characterize mortadella using fillet residues (‘V’-cut fillet trim) of Nile tilapia, in order to add value to this by-product of the filleting process. Three mortadellas were made, one with 100% tilapia fillet trimmings, another containing 100% chicken meat and the third with 100% pork meat. Mortadellae were characterized in terms of microbiology, chemical composition, calcium, collagen, pH, Aw, colour, texture and formulation cost. Mortadella was within the recommended microbiological standards. Tilapia mortadella had higher levels of moisture, ash, calcium and collagen, higher pH and lower water activity when compared to other species. The tilapia mortadella had lower brightness, higher chroma a * and intermediate chroma b *, compared with the others. The texture of tilapia mortadella was better in terms of hardness, gumminess and chewability, the values of which were lower. The chicken mortadella had a higher acceptance rate; however, that of tilapia was also high, while all evaluated attributes of pork received the worst grades. Nile tilapia mortadella is a technological innovation that can be introduced into the food sector with good nutritional value and a good acceptance index.

Abstract The objective of this study was to evaluate the nutritional, sensorial and microbiological characteristics of pizzas with the inclusion of dehydrated mix of salmon and tilapia in the dough. Tilapia and salmon carcasses were cooked, pressed, ground, dehydrated and crushed, and a mixture of salmon (20%) and tilapia (80%) was made. This mix was included in the pizza dough at different levels (0%, 5%, 10%, 15% and 20%) and afterwards the toppings were added.In the dough composition, protein, ash and phosphorus levels rose linearly, while lipids, carbohydrates and caloric value of the dough samples decreased linearly as the mix levels increased. In pizzas, the moisture, lipids and carbohydrates contents were not different. Protein and ash contents presented a linear behavior. The inclusion of the mix was effective in reducing the saturated fatty acids and raising the content of polyunsaturated fatty acids. There was no difference between the pizzas for the sensorial attributes analysed. Therefore, the inclusion of up to 20% of dehydrated mix of tilapia and salmon added protein, minerals, and polyunsaturated fatty acids and maintained the acceptance of the pizza dough samples, which makes possible the preparation of a food product with health claims and good sensorial quality.

Abstract The aim of this study was to develop a lasagna pasta enriched with dried mix of tuna (30%) and tilapia (70%) and formulate ready lasagna with enriched pasta. Lasagna pasta was elaborated with increasing levels (0, 5, 10 and 15%) of dried mix. Moisture, lipids and calories were not different between the inclusion levels; crude protein and ash increased linearly, carbohydrates reduced linearly, according to increasing levels of inclusion. There was an increase in n-3 and n-6 fatty acids with the inclusion of mix in lasagna. Between lasagna prepared with different sauces (tuna, chicken and bolognese), and pasta with 15% mix, it was observed that tuna lasagna had lower moisture content and higher protein, lipids, ash, carbohydrates and calories. All lasagna showed optimal sensory acceptance, indicating that the inclusion of 15% dried mix of tilapia and tuna in the pasta is feasible to improve the nutritional composition of lasagna.

Abstract The study was carried out with the objective of evaluating the influence of pre-slaughter stress on meat quality of Nile tilapia (O. niloticus) for 10 days of storage in ice. 75 whole fish were used eviscerated, with average weight and length of 825.75 ± 101.59 g and 28.25 ± 0.81 cm, respectively. The treatments consisted of time in which the animals underwent pre-slaughter hypoxia, being 0, 3 and 6 minutes. Rigor mortis and muscle pH were assessed besides the application of the Quality Index Method and analysis of total protein and blood glucose. Rigor mortis did not differ among treatments during the storage period, and after three hours all animals were in rigor stage. The muscle pH values varied widely during the study period, observing higher values on the third day of storage. Sensory analysis showed that after 10 days the tilapia from the different treatments did not differ in the evaluated quality parameters similarly, there was no difference regarding the evaluated blood biochemical parameters Thus, hypoxia of 6 minutes pre-slaughter does not influence the rigor mortis, muscle pH, qualitative perception of the meat quality, total protein and blood glucose of Nile tilapia.