Abstract Minced fish (MF) is an interesting material for development of novel fish products; however, the mechanical deboning process interferes with MF quality, by increasing the lipid oxidation. This study reports the effect of Ceylon cinnamon (Cinnamomum zeylanicum) hydro-ethanolic bark extracts as natural antioxidants on both washed and unwashed MF of broadband anchovy during six months of storage at -18 °C. Spray-dried cinnamon extract (DC) and spray-dried cinnamon extract using maltodextrin 10DE (DCM) as a carrier were evaluated in relation to antioxidant activity in vitro. DC and sodium erythobarte were added to both washed and unwashed MF at 0.25% (w:w), whilst DCM was added at 1.055% (w:w). The DC extract presented higher antioxidant activity in vitro compared to DCM extract. The addition of cinnamon extracts reduced the lipid oxidation in washed and unwashed MF compared with the controls. C. zeylanicum extracts can be used to prevent lipid oxidation in MF during the frozen storage and are alternatives for food industries that seek to meet the demand of consumers increasingly concerned with the consumption of healthy foods.

RESUMO O minced fish pode ser utilizado na elaboração de produtos de pescado, apesar de ser muito susceptível a oxidação lipídica e desenvolvimento microbiano. Os snacks de pescado são alimentos muito apreciados em países asiáticos, porém ainda pouco estudados no Brasil. Portanto, o objetivo do presente estudo foi elaborar snacks com 20, 30 e 40% de minced de resíduos de filetagem de tilápia do Nilo e avaliar a estabilidade aos zero, 15, 30 e 45 dias de armazenagem a temperatura ambiente (25 ºC), por meio de análises físico-químicas, microbiológicas e sensorial. A inclusão de minced fish diminuiu (P<0,05) os valores de bases nitrogenadas voláteis (0,71 a 0,56 mg N.100g-1) e aumentou o pH (5,45 a 5,90) dos snacks. Durante a armazenagem, houve aumento (P<0,05) nos valores de oxidação lipídica (1,10 a 2,03 mg. malonaldeído.kg-1) e pH (5,57 a 5,73) dos snacks. A contagem microbiana dos snacks foi baixa e estiveram dentro do limite permitido pela legislação Brasileira. A aceitação sensorial de sabor, cor, textura, aceitação global e intenção de compra dos snacks foi diminuindo com o aumento da inclusão de minced fish, porém permaneceram com notas acima de 5, que equivale a “não gostei nem desgostei”. Durante a armazenagem de até 45 dias, os atributos sensoriais dos snacks permaneceram praticamente estáveis e com boa aceitação. Portanto, os snacks podem ser elaborados com inclusão de 20 a 40% de minced de resíduos de filetagem de tilápia do Nilo sem comprometer sua aceitação sensorial e estabilidade físico-química e microbiológica durante 45 dias de armazenagem a 25 ºC.

ABSTRACT Minced fish can be used in the preparation of fish products, despite being very susceptible to lipid oxidation and microbial growth. Fish snacks are widely appreciated in Asian countries, but still little studied in Brazil. Thus, the aim of this study was to produce snacks containing 20, 30, and 40% minced fish of Nile tilapia filleting waste and evaluate their stability at time zero and throughout 15, 30, and 45 days of storage at room temperature (25 ºC) by physicochemical, microbiological, and sensory characterization. The inclusion of minced fish decreased (P <0.05) the volatile nitrogenous base levels (0.71 to 0.56 mg N.100g-1) and increased pH (5.45 to 5.90) of the snacks. An increase (P <0.05) in lipid oxidation (1.10 to 2.03 mg. malonaldehyde. kg-1) and pH (5.57 to 5.73) was observed during storage. Lower microbial counts were observed, which were within the limit allowed by the Brazilian legislation. Sensory acceptance of the attributes flavor, color, texture, global acceptance, and purchase intent of the snacks decreased with increasing the inclusion of minced fish, but remained with scores above 5, which is equivalent to “not liked nor disliked”. During 45 days of storage, the sensory properties of the snacks remained stable with good acceptance scores. Therefore, fish snacks can be made with the addition of 20 to 40% of minced fish of Nile tilapia filleting waste without compromising their sensory acceptance and physicochemical and microbiological stability during 45 days of storage at 25 ºC.

Abstract Silver nanoparticles (AgNPs) are antimicrobial agents that have a wide spectrum of action, including against pathogenic bacteria and spoilage fungi. However, their mechanism of action is not completely clarified. Nowadays, scientific interest on biological synthesis of AgNPs is growing, with emphasis in their extracellular biosynthesis by microbial cells, as it is the most reliable and ecologically correct method for production, yielding no toxic residues. AgNPs may be incorporated to biodegradable and non-biodegradable polymers for the production of food packages with antimicrobial properties, leading to greater safety and longer shelf life. However, it is important to carry out migration tests for new food packages incorporated with AgNPs, based on the effective levels for their inclusion in the packaging materials.

Abstract This study evaluated the influence of different Brazilian cultivars (RB867515/C1, SP813250/C2, RB92579/C3 and CTC02/C4) on unprocessed sugarcane juice quality by physicochemical, microbiological and enzymatic analysis. Color parameters were determined during six days at 10 °C. The experimental design was completely randomized with four treatments (cultivars) and three replicates. Significant differences were observed (p ≤ 0.05) among the juice samples from different cultivars. The pH values ranged from 5.09 to 5.25, soluble solids content from 14.13 to 18.60 ºBrix and titratable acidity from 0.035 to 0.120% of citric acid. Counts of mesophiles, psychrotrophs and molds and yeasts varied between 4.8 and 6.2 logCFU mL-1, 3.2 and 4.6 logCFU mL-1 and 3.3 and 4.8 logCFU mL-1 , respectively. Polyphenol oxidase and peroxidase activities ranged from 8 to 15 U mL -1 and between 6 and 40 U mL-1, respectively. The initial (t0) lightness varied from 21 to 37 among cultivars, and final values, after six days of storage (t6), between 22 and 41. Principal components analysis showed that the juice of different cultivars is characterized by different parameters. Considering its lighter color and smaller color variation during storage, juice extracted from cultivar RB867515 presented the greatest potential for consumer acceptance.

Nile tilapia is one of the major fish species cultivated worldwide and in Brazil. The tilapia fillet yield is between 30-35%, thus around 70% of waste is generated. A portion of this waste can be used to obtain minced fish, and the resulting product can be used as meat raw material to prepare fish snacks. The aim of this study was to produce fish snacks containing different inclusion levels (20, 30, and 40%) of minced fish obtained from Nile tilapia processing waste and evaluate their physicochemical characteristics and sensory acceptance. Protein content, ash, water activity, and hardness increased with increasing inclusion of minced fish. The scores obtained in the sensory evaluation were: flavor acceptance (from 7.2 to 5.7), texture (from 7.4 to 5.3), overall acceptance (from 7.1 to 5.9), and willingness to purchase (from 4.0 to 3.1). This study demonstrates that the inclusion of 20 to 40% of minced fish of Nile tilapia in snacks is well accepted and improves their nutritional value without affecting the physicochemical properties.