ABSTRACT: European market regulates that poultry electronarcosis stunning in abattoirs must be performed with a minimal required current (mA per animal) and correlative frequency (Hz), to promote animal welfare and meat quality. In this way, Brazilian abattoirs must adjust the stunning parameters so that they can meet the requirements of that market. This study evaluated the effect of stunning parameters using frequency and duty cycle variables. For this, nine treatments were performed, whose results showed that the analyzed frequencies (700, 1100, and 1500 Hz) had a higher incidence of indicators of animal welfare (AW). Thus, stunning had low efficiency in AW terms. However, the 25% and 40% duty cycles had the best stunning efficiency. There was no significant difference (P > 0.05) for pH 24 h, bruises, and drip loss. Color and pH 2 h were significantly affected (P < 0.05). The shear force was higher in birds subjected to higher frequencies and interaction between 1500 Hz and 15% and 25% duty cycles. Water-holding capacity was lower at 1100 Hz and in the 25% duty cycle interactions. The treatments affected the evaluated indicators, except for the 40% duty cycle, which had a positive influence. Therefore, the duty cycle applicability must be elucidated due to its direct influence on stunning efficiency.

RESUMO: O mercado europeu regulamenta que a insensibilização de aves por eletronarcose nos abatedouros deva acontecer com uma corrente mínima necessária (mA por animal) e frequência correlata (Hz), com corrente e frequência alta. O intuito é promover o bem estar animal e qualidade de carne. Desta forma, os abatedouros brasileiros devem ajustar os parâmetros de insensibilização para que possam atender este mercado. O objetivo do trabalho foi avaliar o efeito dos parâmetros de insensibilização usando as variáveis frequência e duty cycle. Foram realizados nove ensaios. Os resultados demostraram que as frequências avaliadas (700 Hz, 1100 Hz e 1500 Hz) apresentaram maior incidência nos indicadores de Bem Estar Animal (BEA). Assim, houve baixa eficiência na insensibilização das aves para este fator. Entretanto, o duty cycle 25% e 40% promoveu a melhor eficiência na insensibilização das aves. Não foi observada diferença significativa (P > 0,05) para pH 24h, hematomas e a perda por gotejamento. A cor e o pH 2h foram afetados significativamente (P < 0,05) nos ensaios avaliados. A força de cisalhamento foi maior nas frequências mais altas e na interação da frequência de 1500 Hz com o duty cycle de 15% e 25% A capacidade de retenção de água foi menor na frequência de 1100 Hz, e na interação duty cycle 25%. Os ensaios estudados apresentaram comprometimento dos indicadores avaliados, exceto a variável duty cycle a 40%, que demonstrou influência positiva nos indicadores avaliados. Portanto, a aplicabilidade do duty cycle deve ser elucidada devido a sua influência direta na eficiência da insensibilização.

ABSTRACT: The domestic and international market is increasingly seeking for foods with reduced chemical additives. The viability using a versatile product as mechanically separate meat (CMS) to produce safety food is necessary to expand the product market. Hansenulawingei strain was selected, a yeast known as a killer toxin for poultry CMs application. The first part of this study consisted of defining the best growth condition for yeast, static or agitation, as well as the time either growth. The result obtained was the medium without agitation and 108 hours of growth at room temperature. The extract was subjected to the atomization drying process and the pulverized extract obtained was evaluated in vitro for minimum inhibitory concentration (MIC) tests for Salmonellasp, Staphylococcus positive coagulase, E. coli and mesophilic bacteria. Proximal composition, which the most relevant values to be analyzed were directed to total proteins that were 4.26g% (± 0.66) and 4.37g% (± 0.01) for agitation and unrestrained system, respectively. In the result of MIC, dry extracts were efficient in controlling the growth of all tested bacteria, including Salmonella spp. In the in situ tests, in which mechanically separated meat was raw materials to determine the antimicrobial factor action against food pathogens the concentration of 0.083g/ml of dry extract in its raw form obtained an inhibition factor as satisfactory as healing salts traditionally applied by the carneous industry. The viability of its growth and concentration for drying, can be considered a viable antimicrobial with good prospects for bio-conservative action.

RESUMO: O mercado nacional e internacional busca cada vez mais por alimentos com reduzido teor de aditivos químicos. Estudar a viabilidade de um novo método de conservação natural de um produto tão versátil como a carne mecanicamente separada (CMS) se faz necessário para expandir o mercado do produto, seguindo as tendências das demandas alimentares dos consumidores atuais. Portanto foi selecionada uma cepa de Hansenula wingei, uma levedura conhecida pela produção de toxina killer para aplicação em CMS de aves. A primeira parte deste estudo consistiu em definir qual a melhor condição de crescimento para a levedura, consistindo este em ser estático ou em agitação, bem como o tempo no qual haveria o maior pico de crescimento da mesma. O resultado obtido foi o meio sem agitação e com 108 horas de crescimento a temperatura ambiente. Na sequência o extrato foi submetido ao processo de secagem por atomização e o pó obtido foi avaliado in vitro para testes de concentração mínima inibitória (MIC) para Salmonella sp, Staphylococcus coagulase positivo, E. coli e Mesofilos aeróbicos e definição de sua composição proximal, a qual os valores mais relevantes a serem analisados eram direcionados para proteínas totais que foram 4.26g% (±0.66) e 4.37g% (±0.01) para sistema com agitação e sem agitação, respectivamente. Como resultado de MIC, os extratos secos mostraram-se eficientes no controle do crescimento de todas as bactérias testadas, inclusive Salmonella spp. Nos testes in situ, no qual a carne mecanicamente separada foi a matéria prima testada para determinar a ação fator antimicrobiano contra patógenos de alimentos a concentração de 0.083g/ml do extrato seco, em sua forma bruta, obteve um fator de inibição tão satisfatório quanto aos sais de cura aplicados tradicionalmente pela indústria cárnea e pela viabilidade de seu crescimento e concentração por secagem, pode ser considerado um antimicrobiano viável e com boas perspectivas para ação bioconservante.

Abstract Cheese ripeness is an important step of cheese manufacturing that provides a kind of food with complex sensory characteristics and nuanced differences. The importance of generating rapid/easy consumer perception of a new product is without question. The aim was to evaluate the Santo Giorno cheese sensory profile, at different ripening times and with different starter cultures, evaluated by trained assessors and consumers using CATA questions. The two methods generated similar results. However, the results from CATA revealed that consumers are able to discriminate between cheeses with different ripening times but not describe them in detail. The application of the technique also made it possible to perceive that the two starter cultures used did not reflect different sensory elements and that the spicy and salty attributes are more easily perceived by consumers when evaluating ripened cheeses.

ABSTRACT: Excess sodium in foods is one of the factors in chronic non-communicable diseases whose importance is on the rise. Thus, the aim of this study was to optimize a replacement for sodium in an appetizer-type Mignon cracker on an industrial scale. For this, a mixture design consisting of seven formulations were prepared with sodium replacement ranging between 30 and 60 %. The partial sodium replacement used industrial ingredients (Nutek Salt and PuraQ NA4, and modified KCl and flavor), to assess the impact on sodium content and texture (hardness). No significant differences were found in the hardness attribute. Sodium reduction ranged from 943.43 to 637.21 mg 100 g–1, and formulation 7 (F7) with 60 % replacement could cash in on the “Reduced in sodium” appeal. A sensory Quantitative Descriptive Analysis accessed the sensory profiles of formulations, and significant differences were observed (p < 0.05) in salty taste, sweet taste, bread aroma, and formulation 4 (40 % replacement) but were not significantly different from the formulation in salty taste. In PCA, the first main component showed variability between samples of 84.6 %, while the second axis explained 11.5 % of this variability. Acceptance (taste and overall quality) and purchase intention (above > 70 %) showed that the substitution did not affect consumers’ perceptions, with no significant difference between controls, F4 and F7.

ABSTRACT: Sodium reduction and the substitution of sodium chloride by other salts have been extensively studied in order to produce healthier foods. Coppa is a pork cured product that receives high levels of sodium through the salting process. The objective of this work was to evaluate the impact of reductions in Sodium Chloride (NaCl), substitution by Potassium Chloride (KCl) and reductions in the re-salting time on the physicochemical, microbiological and sensorial characteristics in pork coppa. Four treatments were applied: T1 with 2 days of salting, 2 days of re-salting and 35 % reduction of NaCl; T2 with 2 days of salting and 3 days of re-salting and 35 % reduction of NaCl; T3 with 2 days of salting and 2 days of re-salting and replacing 35 % of NaCl by KCl; T4 with 2 days of salting and 3 days of re-salting and 35 % replacing NaCl by KCl. Control: standard treatment was applied with 100 % of NaCL and salting time was 2 days and then 5 days to re-salting. The reduction in sodium content in processed pork Coppa produced no microbiological nor physicochemical changes. The reduction in salting together with salting and re-salting time and the partial replacement of NaCl by KCl resulted in reductions from 2,000 mg to 1,600 mg of sodium. Sensory evaluation demonstrated that the reduction in re-salting time was efficient using the ideal profile method which showed that treatments T1 and T2 were efficient in creating a product that meets consumer expectations.

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.