Abstract The canned Amazon River prawn with sauce (tucupi and jambu) was thermally prepared (121 ºC) at three different times (T1: 15 T2: 20 and T3: 25 minutes) in glass bottles. The product obtained 20.86% crude protein, with good acceptance by consumers (global acceptance >7) measured through centesimal and sensory analysis of the hedonic scale. Increased exposure caused obvious changes in the sensorial characteristics of the product, which were not evidenced by consumers in the sensorial analysis, and for this reason, texture profile analysis (TPA) and color (CIELAB) were carried out, in addition to analyses of concentration of Total Volatile Basic Nitrogen (TVB-N), hydrogen potential (pH) and microbiological performed during 12 months, in addition to yield and weight loss by cooking. The sensory analysis did not show a significant difference between the treatments, however, the yield reduced with the application of heat, with the best yield being in treatment T1 (58.76 ± 0.49 a). The centesimal analysis showed excellent values of protein content of 20.86% and lipid content of 0.33%. The treatments followed the variation in color and texture according to the application of heat, mainly concerning the increase in the b* value (10.84 ± 0.70 to 13.50±0.24) and reduction in cohesiveness (0.56 ± 0.05 to 0.50 ± 0.04), gumminess (368.81± 109.23 to 262.09 ± 63.78 g) and chewiness (999.30 ± 356.92 to 633.71 ± 221.56 g). Despite this, the product proved to be safe during the analyzed period without the development of the remaining bacteria, even with an increase in pH (4.2 to 5.9) and TVB-N (20.22 to 28.46 mg/100 g), despite this, there was no development of the bacteria analyzed, proving to be a product suitable for industrial implementation. tucupi jambu 121 (12 ºC T (T1 1 T2 2 T3 minutes bottles 2086 86 20.86 global >7 7 scale reason TPA (TPA CIELAB (CIELAB out TVBN, TVBN TVB N , (TVB-N) (pH months cooking however heat 58.76 5876 58 76 (58.7 049 0 49 0.4 a. . a) 033 33 0.33% b 10.84 1084 10 84 (10.8 070 70 0.7 13.50±0.24 1350024 13 50 24 0.56 056 56 (0.5 005 05 0.0 050 0.5 0.04, 004 0.04 04 0.04) 368.81± 36881 368 81 (368.81 10923 109 23 109.2 26209 262 09 262.0 6378 63 78 63.7 g 999.30 99930 999 30 (999.3 35692 356 92 356.9 63371 633 71 633.7 22156 221 221.5 g. 4.2 42 4 (4. 5.9 59 5 9 20.22 2022 22 (20.2 2846 28 46 28.4 mg100 mg 100 mg/10 g, implementation (1 (T 208 8 20.8 > (TVB-N 58.7 587 (58. 0. 03 3 0.33 10.8 108 (10. 07 13.50±0.2 135002 (0. 00 368.81 3688 36 (368.8 1092 109. 2620 26 262. 637 6 63. 999.3 9993 99 (999. 3569 35 356. 6337 633. 2215 221. 4. (4 5. 20.2 202 (20. 284 28. mg10 mg/1 ( 20. 58. (58 0.3 10. (10 13.50±0. 13500 (0 368.8 (368. 999. (999 (20 mg1 mg/ (5 13.50±0 1350 368. (368 (99 (2 13.50± 135 (36 (9 13.50 (3 13.5 13.

RESUMO Objetivo Analisar o impacto do período pandêmico na vida saudável, na nutrição e nos estados de ansiedade do pessoal acadêmico universitário. Métodos Estudo transversal com amostra probabilística de 507 acadêmicos da Bursa Uludag University, Turquia. As alterações nas quantidades de consumo de alimentos e bebidas, e no estilo de vida foram determinadas através de um questionário elaborado, e os estados de ansiedade foram determinados através do Inventário de Ansiedade de Beck. As análises estatísticas do estudo foram realizadas no programa IBM®SPSS® 23.0. O teste Qui-quadrado de Pearson, correção de Yates e o teste exato de Fisher foram utilizados para comparação das variáveis. Resultados Durante a pandemia, a taxa de alimentação e o uso de vitaminas e minerais adicionais foram significativamente maiores nas mulheres (p=0.03, p<0.001, respectivamente). Durante o período pandêmico, os participantes do sexo masculino consumiram mais peixe do que as mulheres (p=0.037), e as mulheres consumiram mais café do que os homens durante esse período (p=0.004). Em comparação com o período pré-pandemia, o número de pessoas que tomam regularmente o café da manhã aumentou, enquanto o número de pessoas que almoçam e jantam regularmente diminuiu. Foi determinado que à medida que o escore BAI aumentava, a duração do sono diminuía gradativamente (p=0.001), o consumo de alimentos enlatados e o uso de alimentos para viagem aumentavam (p=0.011, p=0.001, respectivamente). Afirmou-se que o peso dos participantes aumentou, exceto aqueles com ansiedade mínima. Conclusão Verificou-se que a maioria dos participantes tendeu a consumir mais alimentos durante o período pandêmico. Observou-se que o índice de quem engordou durante a pandemia foi maior. Apesar disso, constatou-se que escolhas mais saudáveis são feitas à medida que aumenta o consumo de alguns alimentos. O nível de ansiedade foi considerado mais positivo do que alguns estudos semelhantes. O nível de escolaridade pode ter um efeito parcial na escolha de alimentos saudáveis e no enfrentamento da ansiedade. saudável universitário 50 University Turquia bebidas elaborado Beck IBMSPSS IBM SPSS IBM®SPSS 230 23 0 23.0 Quiquadrado Qui quadrado Pearson variáveis p=0.03, p003 p 03 (p=0.03 p0001 001 p<0.001 respectivamente. respectivamente . respectivamente) p=0.037, p0037 p=0.037 , 037 (p=0.037) p=0.004. p0004 p=0.004 004 (p=0.004) prépandemia, prépandemia pré pré-pandemia aumentou diminuiu aumentava p=0.001 (p=0.001) p=0.011, p0011 011 (p=0.011 Afirmouse Afirmou se mínima Verificouse Verificou Observouse Observou maior disso constatouse constatou semelhantes 5 2 23. p=0.03 p00 (p=0.0 p000 00 p<0.00 (p=0.037 p=0.00 (p=0.004 (p=0.001 p=0.011 p001 01 (p=0.01 p=0.0 p0 (p=0. p<0.0 (p=0.00 p=0.01 p=0. (p=0 p<0. p=0 (p= p<0 p= (p p<

ABSTRACT Objective Analyze the impact of the pandemic period on the healthy living, nutrition and anxiety states of university academic personnel. Methods Cross-sectional study with a probabilistic sample of 507 academic personnel from Bursa Uludag University, Bursa, Türkiye. Changes in consumption amounts of food and beverages and lifestyle were determined through a prepared questionnaire, and anxiety states were determined through the Beck Anxiety Inventory. Statistical analyses of the study were performed with IBM®SPSS® 23.0 program. The Pearson Chi-square test, Yates correction, and Fisher’s exact test were used to compare variables. Results During the pandemic, the rate of eating and the use of additional vitamins and minerals were significantly higher in women (p=0.03, p<0.001, respectively). In the pandemic period, male participants consumed more fish than women (p=0.037), and women consumed more coffee than men during this period (p=0.004). Compared to the pre-pandemic period, those who regularly eat breakfast have increased, while those who regularly eat lunch and dinner have decreased. It was determined that as the BAI score increased, the sleep duration gradually decreased (p=0.001), and the consumption of canned food and the use of takeaway food increased (p=0.011, p=0.001, respectively). It was stated that the weight of the participants increased, except for those with minimal anxiety. Conclusion It was found that most of the participants tended to consume more food during the pandemic period. It was observed that the rate of those who gained weight during the pandemic was higher. Despite this, it has been determined that healthier choices are made as the consumption of some food increases. The level of anxiety was found to be more positive than in some similar studies. Education level may have a partial effect on choosing healthy food and coping with anxiety. living Crosssectional Cross sectional 50 University Türkiye questionnaire Inventory IBMSPSS IBM SPSS IBM®SPSS 230 23 0 23. program Chisquare Chi square correction Fishers Fisher s variables p=0.03, p003 p 03 (p=0.03 p0001 001 p<0.001 respectively. respectively . respectively) p=0.037, p0037 p=0.037 , 037 (p=0.037) p=0.004. p0004 p=0.004 004 (p=0.004) prepandemic pre p=0.001 (p=0.001) p=0.011, p0011 011 (p=0.011 increases studies 5 2 p=0.03 p00 (p=0.0 p000 00 p<0.00 (p=0.037 p=0.00 (p=0.004 (p=0.001 p=0.011 p001 01 (p=0.01 p=0.0 p0 (p=0. p<0.0 (p=0.00 p=0.01 p=0. (p=0 p<0. p=0 (p= p<0 p= (p p<

Abstract. Mercury (Hg) is mainly incorporated into humans through the consumption of contaminated foods. Mercury was measured and the methyl-Hg (MeHg) concentration was estimated in canned mollusks sold in northwestern Mexico to assess the health risk to consumers. Five mollusk types were considered: oysters, clams, octopuses, mussels, and squids. The Hg concentration of mussels was significantly (P < 0.05) lower than those of the other bivalves (oysters and clams) and cephalopods (squids and octopuses). The average Hg concentration in bivalves (0.013 mg·kg-1) was significantly (P < 0.05) lower than that of cephalopods (0.018 mg·kg-1). The estimated MeHg concentrations were also lower in bivalves than in cephalopods. Based on our results, no health risk is associated with the consumption of canned mollusks that are sold in northwestern Mexico. The Hg and MeHg concentrations followed the order of octopuses > squids = clams > oysters > mussels. The Hg and MeHg concentrations in the mollusks evaluated in this study were below the maximum permissible limits for human consumption in Mexico.

Resumen. El mercurio (Hg) se incorpora principalmente en los seres humanos a través del consumo de alimentos contaminados. Se midió el Hg y se estimó el metilmercurio (MeHg) en moluscos enlatados que se venden en el noroeste de México para evaluar el riesgo para la salud de los consumidores. Se consideraron 5 tipos de moluscos: ostiones, almejas, pulpos, mejillones y calamares. La concentración de Hg en los mejillones fue significativamente (P < 0.05) más baja que la de los otros bivalvos (ostras y almejas) y cefalópodos (calamares y pulpos). La concentración promedio de Hg en los bivalvos (0.013 mg·kg-1) fue significativamente (P < 0.05) menor que la de los cefalópodos (0.018 mg·kg-1). Las concentraciones estimadas de MeHg también fueron menores en los bivalvos que en los cefalópodos. De acuerdo con nuestros resultados, no existe riesgo relacionado con el consumo de moluscos enlatados en el noroeste de México. La secuencia de las concentraciones de Hg fue pulpos > calamares = almejas > ostiones > mejillones. Las concentraciones de Hg y MeHg en los moluscos evaluados en este estudio estaban por debajo de los límites máximos permitidos para el consumo humano en México.

Resumen El agua de cocción de garbanzos (aquafaba) se está investigando ampliamente como sustituto del huevo debido a sus excelentes propiedades funcionales que varían por diversas razones, incluidas las condiciones de procesamiento empleadas durante el enlatado. Hay poca información sobre el comportamiento de tales propiedades en aquafaba obtenida de garbanzos naturales (no enlatados). Por esta razón, el objetivo de este trabajo fue estudiar el efecto de las condiciones de operación sobre la capacidad de formación (FC) y la estabilidad (FS) de espuma de aquafaba a partir de garbanzos naturales. Se evaluaron diferentes rangos de tiempo y temperatura de cocción y relación garbanzo/agua. Los resultados se compararon con la FC y FS de clara de huevo y aquafaba enlatada. Se encontró que una relación garbanzo:agua de 1:2, temperatura de cocción de 98 ± 2 °C y tiempo de cocción de 60 min, generan aquafaba con FC y FS de 370 ± 14.14 % y 82.78 ± 3.1 %, respectivamente. El aquafaba obtenida presentó FC y FS inferiores a la clara de huevo y FC inferior y FS similar que la aquafaba enlatada. La obtención de aquafaba para su uso en la industria alimentaria, se alinea con los esfuerzos actuales de valorización de desperdicios alimentarios.

Abstract Chickpea cooking water (aquafaba) is currently being widely investigated as an egg substitute due to its excellent functional properties, which can vary for various reasons, including processing conditions employed during canning. There is little information regarding the behavior of such properties in aquafaba obtained from natural chickpeas (not canned). For this reason, the objective of this paper was to study the effect of operational conditions on foam capacity (FC) and stability (FS) of aquafaba from natural chickpeas. Different ranges of cooking time, temperature, and chickpea to water ratio were evaluated. The results were compared with the FC and FS of egg white and canned aquafaba. It was found that a chickpea to water ratio of 1:2, cooking temperature of 98 ± 2 °C and cooking time of 60 min, generated aquafaba with a FC and FS of 370 ± 14.14 % and 82.78 ± 3.1 %, respectively. The obtained aquafaba presented a lower FC and FS than egg white and lower FC and similar FS than canned aquafaba. Obtaining aquafaba for use in the food industry is aligned with current efforts to recover food waste.

RESUMEN Objetivo. Calcular los niveles de ácidos grasos trans y grasas saturadas producidos industrialmente en alimentos del sistema alimentario de Jamaica. Métodos. Se seleccionó un total de 308 alimentos de consumo común para su análisis en función de la posibilidad de que contuvieran ácidos grasos trans. Se recolectaron muestras de supermercados, tiendas de víveres y restaurantes de comida rápida. Para el análisis de las grasas, se utilizaron métodos oficiales de cromatografía de gases. Se expresaron los resultados en gramos por muestra de alimento y grasa total. Resultados. Se concluyó que la grasa total excedía los límites del Servicio Nacional de Salud del Reino Unido (NHS, por su sigla en inglés) en el 27,3% (n = 84/308) de las muestras de alimentos. Alrededor de un tercio (33,8%; n = 104/308) de los alimentos de consumo común en Jamaica contenían niveles variables de grasas trans producidas industrialmente, mientras que el 7,8% excedía el límite de 2% de grasa total de la Organización Panamericana de la Salud. Se encontraron grasas trans producidas industrialmente en categorías de alimentos como carnes enlatadas, productos de repostería, aceites de cocina, condimentos, cereales para el desayuno, postres, lácteos, untables, bocadillos o snacks y dulces. Las subcategorías aceite de coco y hamburguesas mostraron el contenido medio más elevado. Las categorías alimentos enlatados, alimentos infantiles y pasta no presentaron grasas trans. Se encontraron grasas saturadas en casi todos los alimentos. Es importante destacar que el 32,5% (n = 100/308) de los alimentos mostraron concentraciones de grasas saturadas superiores al límite del NHS (5 g por cada 100 g de producto). La mayoría de los alimentos con niveles elevados de ácidos grasos trans producidos industrialmente también contenían altos niveles de grasas saturadas. Conclusiones. Los productos alimentarios en Jamaica contienen niveles variables de grasas que excedieron las recomendaciones relativas a un consumo saludable. Es necesario incrementar los esfuerzos de exploración y reformulación para garantizar una mejora de las cualidades nutricionales.

RESUMO Objetivo. Estimar o teor de ácidos graxos trans de produção industrial e ácidos graxos saturados em produtos alimentícios consumidos no sistema alimentar jamaicano. Métodos. Trezentos e oito gêneros alimentícios amplamente consumidos foram selecionados para análise, com base em seu potencial para conter ácidos graxos trans. As amostras foram coletadas em supermercados, lojas de conveniência e restaurantes de fast-food. Foram utilizados métodos oficiais para análise de ácidos graxos, à base de cromatografia gasosa. Os resultados foram expressos em gramas por gordura total e por amostra de alimento. Resultados. Verificou-se que o teor de gordura total excedeu os limites do Serviço Nacional de Saúde do Reino Unido (NHS) em 27,3% (n = 84/308) das amostras de alimentos. Cerca de um terço (33,8%; n = 104/308) dos alimentos comumente consumidos na Jamaica continham níveis variados de ácidos graxos trans de produção industrial, enquanto 7,8% excediam o limite de 2% de gordura total recomendado pela Organização Pan-Americana da Saúde. Ácidos graxos trans de produção industrial foram encontrados em diferentes categorias de alimentos, como carnes enlatadas, pães e doces, óleos de cozinha, condimentos, cereais matinais, sobremesas, laticínios, pastas, salgadinhos e confeitos. As subcategorias “óleos de coco” e “hambúrgueres” apresentaram o maior teor médio. As categorias “alimentos enlatados”, “alimentos infantis” e “massas” não continham gordura trans. Ácidos graxos saturados foram encontrados em quase todos os alimentos. Cabe notar que 32,5% (n = 100/308) dos alimentos tinham teor de gordura saturada superior ao limite preconizado pelo NHS (5 g por 100 g de alimento). A maioria dos alimentos com alto teor de ácidos graxos trans de produção industrial também continha alto teor de gorduras saturadas. Conclusões. Os produtos alimentícios na Jamaica contêm níveis variados de gorduras, excedendo as recomendações que apoiam o consumo saudável. Mais esforços de exploração e reformulação são necessários para garantir que a qualidade nutricional dos alimentos seja melhorada.

ABSTRACT Objective. To estimate industrially produced trans and saturated fatty acid levels in foods within the Jamaican food system. Methods. A total of 308 commonly consumed foods were selected for analysis based on their potential to contain trans fatty acids. Samples were collected from supermarkets, convenience stores, and fast-food restaurants. Official methods of gas chromatography for the analysis of fats were used. The results were expressed as grams of fatty acid per 100 g of food sample and percentage of total fatty acids. Results. Total fat was found to exceed United Kingdom National Health Service (NHS) limits in 27.3% (n = 84/308) of food samples. About one-third (33.8%; n = 104/308) of commonly consumed foods in Jamaica contained varying levels of industrially produced trans fatty acids, while 7.8% exceeded the Pan American Health Organization limit of 2% of total fat. Industrially produced trans fatty acids were found in food categories such as canned meats, baked goods, cooking oils, condiments, breakfast cereals, desserts, dairy, spreads, snacks, and confectionery. The subcategories coconut oils and burgers had the highest mean content. Canned food, infant food, and pasta categories had no trans fat present. Saturated fats were found in almost all foods. Importantly, 32.5% (n = 100/308) of the foods had saturated fat concentrations higher than the NHS limit of 5 g per 100 g of food. Most of the food items with high levels of industrially produced trans fatty acids also contained high levels of saturated fats. Conclusions. Food products in Jamaica contain varying levels of fats that exceeded recommendations which support healthy consumption. Further exploration and reformulation efforts are needed to ensure that nutritional qualities are improved.

Abstract Blighia sapida, commonly known as the ackee, is a member of the Sapindaceae family. The tree is native to the forests of West Africa and was brought to the Caribbean and later Florida, where it is cultivated as an orchard crop in some areas. Arilli of the fruit are processed to make canned ackee in brine whereas the seeds, raphe and pods are discarded. Physiochemical studies were conducted on extracts of the seed. Qualitative analysis detected the presence of phenolics and reducing sugars. Aqueous extracts of the seeds (ASE) exhibited free radical scavenging activity and had an inhibitory concentration of 2.59 mg/mL. Gas chromatography mass spectrometry led to the identification of several metabolites including amino acids and fatty acids. Hypoglycin B was isolated utilizing ion exchange chromatography. Fourier transform infrared spectroscopy of hypoglycin B detected a band resonating at 3070 cm−1 which may be attributed to the methylenecyclopropane moiety of hypoglycin B. The seeds had a lipid content of 5.72 ± 0.25 % (w/w). The ackee seed oil (ASO) had a saponification value of 152.07 ± 37 and a carotenoid content of 23.7 ± 1.8 mg/kg. The ackee seeds are a source of bioactive components. sapida family Florida areas discarded sugars ASE (ASE 259 2 59 2.5 mgmL mg mL mg/mL 307 cm1 cm 1 cm− 572 5 72 5.7 025 0 25 0.2 w/w. ww w/w . w (w/w) ASO (ASO 15207 152 07 152.0 3 237 23 7 23. 18 8 1. mgkg kg mg/kg components 2. 30 57 5. 02 0. (w/w 1520 15 152.

ABSTRACT Foods from marine origin are known to have a high content of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), two polyunsaturated fatty acids from the n-3 family with essential roles in the human organism. Canned fish, including tuna, is one of the main formats to consume marine foods in Chile. In this work, samples of canned tuna in water and in oil available in supermarkets of Santiago de Chile were analysed to elucidate their fatty acid composition and to estimate several indexes of nutritional quality related to the lipid fraction of such foods. The amounts of EPA+DHA ranged between 184 and 310 mg/100 g and between 110 and 336 mg/100 g for canned tuna in water and oil, respectively. DHA was the most abundant fatty acid in canned tuna in water, whereas linolenic acid (an n-6 fatty acid) was found to be the most abundant in canned tuna in oil. The Fish Lipid Quality (FLQ) and atherogenic index (AI) reached higher values in canned tuna in water than in canned tuna in oil, whereas the ratio hypocholesterolemic/hypercholesterolemic fatty acids (HH) was higher in canned tuna in oil. The thrombogenic index (TI) was generally higher for canned tuna in oil.

RESUMEN Los alimentos de origen marino se caracterizan en general por su alto contenido en ácidos eicosapentaenoico (EPA) y docosahexaenoico (DHA), dos ácidos grasos poliinsaturados de la familia n-3 con funciones esenciales en el organismo humano. En Chile, las conservas de pescado, entre ellas el atún enlatado, son una de las formas principales de consumo de alimentos del mar. En este trabajo se analizaron los perfiles de ácidos grasos y se estimaron varios índices de calidad nutricional de distintas conservas de lomos de atún en agua y en aceite vegetal disponibles en supermercados de Santiago de Chile. Las cantidades de EPA+DHA encontradas oscilaron entre 184 y 310 mg/100 g y entre 110 y 336 mg/100 g en las conservas de atún en agua y en aceite, respectivamente. El ácido graso más abundante en las conservas de atún en agua fue el DHA, mientras que en las conservas en aceite fue el ácido linoleico, perteneciente a la familia n-6. Los índices de calidad lipídica del pescado (FLQ) y aterogénico (IA) fueron más altos en las conservas de atún en agua que en las de atún en aceite, mientras que la relación ácidos grasos hipocolesterolémicos/hipercolesterolémicos (HH) presentó valores mayores en el atún enlatado en aceite. El índice trombogénico (IT) fue en general más alto en las conservas de atún en aceite.

Abstract The cupuassu pulp is a fruit with a high content of pectins and ascorbic acid harvested in the Amazon of Eastern America for its exquisite characteristics of aroma, flavor and texture; however, the processing of canned food for human consumption in Madre de Dios - Peru is questionable, due to the inadequate handling and heat treatment of the fruit. The objective of the study was to evaluate the stability of the preservation of vitamin C in the processing of canned cupuassu pulp. For this, an experimental design was carried out in four stages: 1) characterization of the fruit, 2) determination of the heat treatment, 3) analysis of the variation of vitamin C and 4) analysis of the canned pulp. The effect of the process was evaluated in triplicate and a Completely Random Design was applied to analyze the statistical differences using the Statgraphys Centurion program. Among the results, it stands out that the pH (3.05 ± 0.50) and acidity (1.54 ± 0.80) of the canning are similar to the raw material. Likewise, a significant increase in soluble solids (Brix) was found with respect to fresh fruit. It is concluded that the total retention of vitamin C of the canned cupuassu pulp was 49.10 %.

Resumen La pulpa de copoazú es un fruto de alto contenido en pectinas y ácido ascórbico cosechado en la Amazonía de América Oriental por sus características de aroma, sabor y textura. No obstante, el procesamiento de enlatado para el consumo humano en Madre de Dios (Perú) es cuestionable debido al inadecuado manejo y tratamiento térmico del fruto. El objetivo del estudio fue evaluar la estabilidad de la conservación de la vitamina C en el procesamiento de la pulpa de copoazú enlatada. Para ello, se llevó a cabo un diseño experimental en cuatro etapas: 1) caracterización del fruto, 2) determinación del tratamiento térmico, 3) análisis de la variación de vitamina C y 4) análisis de la pulpa enlatada. Se evaluó el efecto del proceso por triplicado y se aplicó un diseño completamente al azar (DCA) para analizar las diferencias estadísticas mediante el programa Statgraphys Centurion. Entre los resultados se destaca que el pH (3.05 ± 0.50) y acidez (1.54 ± 0.80) del enlatado guardan semejanza con la materia prima. Asimismo, se encontró un aumento significativo de sólidos solubles (Brix) respecto al fruto fresco. Se concluye que la retención total de vitamina C de la pulpa de copoazú enlatada fue 49.10 %.

ABSTRACT Introduction: Anisakis species represent one of the most important foodborne pathogenic parasitic groups in relation to their zoonotic capabilities, and can produce an emerging disease called anisakiosis. In Cuba, there are no reports of the disease and there are no publications on the detection of the parasite in samples of fishery products. Objective: To identify Anisakis spp. larvae in samples of fishery products. Methods: A study was conducted to search for Anisakis spp. larvae in samples of canned fish products received at the Laboratory of Food Parasitology of the National Institute of Hygiene, Epidemiology and Microbiology of Cuba. Ninety-six samples of two different brands were received. Each brand was assigned letter A or B to protect the identity of the manufacturer. The larvae recovered were previously rinsed with lactophenol and identified morphologically by microscopy. The identification keys for Anisakis spp. larvae described in the literature were used. Results: 38.5% of the total canned fish samples analyzed were parasitized with Anisakis spp. larvae, with a mean frequency of 1.2 larvae per subsample. The larvae were classified as third instar and type I. Conclusions: For the first time in Cuba, Anisakis spp. larvae were identified in canned fish samples and provided data of interest to health authorities to strengthen public policies related to food quality and safety.

RESUMEN Introducción: Las especies de Anisakis representan uno de los grupos parasitarios patógenos transmitidos por alimentos más importantes en relación con sus capacidades zoonóticas y pueden producir una enfermedad emergente llamada anisakiosis. En Cuba, no existen reportes de la enfermedad como tampoco publicaciones sobre la detección del parásito en muestras de productos pesqueros. Objetivo: Identificar larvas de Anisakis spp. en muestras de productos pesqueros. Métodos: Se realizó un estudio para la búsqueda de larvas de Anisakis spp. en muestras de productos pesqueros en conserva recibidos en el Laboratorio de Parasitología de los alimentos del Instituto Nacional de Higiene, Epidemiología y Microbiología de Cuba. Se recibieron 96 muestras de dos marcas diferentes. A cada marca se le asignó las letras A o B para proteger la identidad del fabricante. Las larvas recuperadas fueron previamente aclaradas con lactofenol e identificadas morfológicamente por microscopía. Se utilizaron las claves de identificación para larvas de Anisakis spp. descritas en la literatura. Resultados: El 38,5 % del total de muestras de pescado en conserva analizadas estuvieron parasitadas con larvas de Anisakis spp., con una frecuencia media de 1,2 larvas por cada submuestra. Las larvas fueron clasificadas de tercer estadio y de tipo I. Conclusiones: Por primera vez se identificó en Cuba larvas de Anisakis spp. en muestras de pescado en conserva y se proporcionó datos de interés a las autoridades sanitarias para el fortalecimiento de políticas públicas relacionadas con la calidad e inocuidad de los alimentos.

Abstract Knowing the moment when an asset must be replaced has a great relevance for the good economic health of any business, for this reason, the main goal of this paper is to define the opportune moment of replacement the assets, supported by an economic approach. The Replacement Profitability Index was used, this index means what percentage of the investment is pay back every year, by replacing an asset, it allows to take the best solution when is necessary to decide between continuing the exploitation of the asset and carry out the corresponding maintenance actions, or replace it in whole, or in part. The calculation of this index measures the economic advantage of doing the replacement just now, instead of postponing it for one more year. This investigation analyzed the possible replacement of the current Kholer 500 kW main generator set in an electric power generation system of canned tuna industry. Finally, it was concluded that the current main generator set should be replaced by the proposed one, because the Replacement Profitability Index was 14,96 percent per year, this value justifies the replacement.

Resumen Conocer el momento en que un activo debe ser sustituido es de gran relevancia para la buena salud económica de los negocios, por este motivo, el principal objetivo de este artículo es definir el momento oportuno de reemplazo de un activo, sustentado en un enfoque económico. Para esto se utilizó el Índice de Rentabilidad del Reemplazo, este índice refleja qué porciento de la inversión se retribuye cada año, al reemplazar un activo, por lo que permite tomar la mejor solución cuando sea necesario decidir entre continuar explotando un activo y realizarle las acciones de mantenimiento correspondientes, o bien, optar por el reemplazo total o parcial del mismo. El cálculo de este índice mide la ventaja económica de hacer el reemplazo ahora, en lugar de postergarlo. En la investigación se analizó el posible reemplazo del actual grupo electrógeno principal Kholer 500 kW del sistema de generación de energía eléctrica de una industria de elaboración de conservas de atún en latas. Finalmente, se concluyó que el grupo electrógeno principal actual debe ser reemplazado, por el propuesto, cuyo Índice de Rentabilidad del Reemplazo es de 14,96 por ciento anual, este valor justifica el reemplazo

Resumo Caso para ensino focado no dilema em torno da escolha do modelo de comunicação para a gestão da crise causada pela COVID-19, tendo em vista a necessidade e iminência de se manter um fluxo de comunicação ágil, transparente e eficaz em uma das maiores fábricas do segmento de pescados enlatados da América Latina, situada no Brasil. A história da GDC Alimentos completou 65 anos em 2019, à época a empresa possuía três unidades em Santa Catarina, Itajaí, com um negócio sólido e forte presença de mercado, mas que não estava imune ao poder devastador da pandemia do novo coronavírus. Um vírus que mudou globalmente as convicções e percepções sobre saúde pública e que em poucos meses impactou drasticamente na rotina das pessoas e das organizações. O caso possibilita a análise do cenário e identificação de alternativas para o direcionamento da empresa, bem como o fortalecimento da relação entre a liderança e os funcionários diante de incertezas e instabilidade ocasionadas pela crise. Propõe-se que o caso seja aplicado para cursos de graduação e pós-graduação nas áreas de Administração e Comunicação, em disciplinas como Gestão Empresarial, Gestão de Pessoas e Liderança Organizacional.

Abstract This teaching case is focused on the dilemma of which communication model to adopt for managing the crisis caused by COVID-19, given the need and imminence of maintaining an agile, transparent, and effective communication flow in one of the largest industrial factories in the segment of canned fish from Latin America, in Brazil. The history of GDC Alimentos completed 65 years in 2019, and it had three units in Santa Catarina - Itajaí. It is a solid business with a strong market presence, but one that was not immune to the devastating power of the COVID-19 pandemic. This virus has globally changed beliefs and perceptions about public health and, in a few months, has drastically impacted the routine of people and organizations. The case enables the analysis of the scenario and identification of alternatives for the direction of the company, and the strengthening of the relationship between the leadership and employees in the face of uncertainties and instability caused by the crisis. It is proposed that the case be applied to undergraduate and graduate courses in the area of administration and communication, in disciplines such as Business Management, People Management and Organizational Leadership.

Resumen Este caso de enseñanza se centra en el dilema de qué modelo de comunicación adoptar para gestionar la crisis provocada por la COVID-19, dada la necesidad e inminencia de mantener un flujo de comunicación ágil, transparente y eficaz en una de las mayores fábricas de conservas de pescado de América Latina, en Brasil. GDC Alimentos, que cumplió 65 años en 2019, tenía tres unidades en Itajaí, Santa Catarina. Un negocio sólido con una fuerte presencia en el mercado, pero que no fue inmune al poder devastador de la pandemia del nuevo coronavirus. Un virus que ha cambiado globalmente las convicciones y percepciones sobre la salud pública y que, en pocos meses, ha impactado drásticamente la rutina de personas y organizaciones. El caso permite analizar el escenario e identificar alternativas para la dirección de la empresa, así como fortalecer las relaciones entre el liderazgo y los empleados ante la incertidumbre e inestabilidad provocadas por la crisis. Se propone que el caso se aplique a cursos de grado y posgrado en el área de administración y comunicación, en disciplinas como Gestión Empresarial, Gestión de Personas y Liderazgo Organizacional.

RESUMO Objetivo: desenvolver um modelo facilmente acessível para o treinamento da prática motora inicial em microcirurgia a partir da utilização de grãos de milho. Métodos: foram utilizados dez grãos de milho (Zea mays). Realizou-se um corte longitudinal de 7mm em uma das faces do grão de milho. O treinamento consistiu na realização de 4 pontos simples entre as bordas da incisão, utilizando fio de mononáilon 10-0. Os parâmetros analisados foram 1) custo do modelo; 2) tempo de montagem do sistema de teste do modelo; 3) tempo de realização dos nós; 4) distância entre os pontos. Resultados: em todos os grãos testados foi possível realizar o treinamento de sutura microcirúrgica proposto, sem dificuldade ao procedimento. O tempo médio para a realização dos 4 pontos foi de 6,51±1,18 minutos. O custo total do modelo simulatório foi de R$3,59. A distância média entre os pontos foi de 1,7±0,3mm. O modelo desenvolvido a partir de grãos de milhos apresenta custo extremamente baixo quando comparado ao uso de animais ou de simuladores de alta tecnologia. Outras vantagens são fácil disponibilidade de grãos de milho em conserva e possibilidade de serem realizados mais de quatro pontos ao longo da incisão de 7mm. Conclusão: o modelo de treinamento desenvolvido é de baixo custo, de fácil aquisição e viável para o treinamento de habilidades manuais básicas em microcirurgia.

ABSTRACT Objectives: develop an easily accessible model for training the initial motor practice in microsurgery using corn kernels. Methods: ten corn kernels (Zea mays) were used. A 7mm longitudinal cut was made on one side of the corn grain. The training consisted of performing 4 simple knots between the edges of the incision, using 10-0 mononylon thread. The parameters analyzed were 1) cost of the model; 2) assembly time of the model test system; 3) time for performing the knots; 4) distance between the knots. Results: in all corn kernels tested, it was possible to perform the proposed microsurgical suture training, without any difficulty in the procedure. The average time to perform the 4 knots was 6.51±1.18 minutes. The total cost of the simulator model was R$3.59. The average distance between the knots was 1.7±0.3mm. The model developed from corn grains has an extremely low cost when compared to the use of animals or high-tech simulators. Other advantages are the easy availability of canned corn kernels and the possibility of making more than four knots along the 7mm incision. Conclusion: the training model developed has low cost, is easy to acquire and viable for training basic manual skills in microsurgery.

Abstract Oysters have high nutritional value but are rare in processing products. In this study, we developed an innovative product of oyster combined with soybean paste. The processing conditions and flavoring formulations of canned oysters were optimized using orthogonal experiments. Headspace solid-phase microextraction (HP-SPME) combined with gas chromatography-mass spectrometry (GC-MS) was applied to evaluate the volatile compounds related to the aroma. The results showed that the optimal canned oyster was oyster dried at 90 °C for 20 min and oil-fried at 150 °C for 6 min with the adding flavoring formula of 20% soybean paste, 0.5% vinegar, and 0.01% I+G (disodium 5'-presenting nucleotide) based on the weight of oyster. Canned soybean paste oysters enrich volatile components related to aroma including 2-octanol, 2-furanmethanol, benzaldehyde, and 2-pentylfuran. The canned soybean paste oyster is a high-valued nutrient including protein, fat, zinc, and taurine. This study will provide processing conditions for favorite instant processed oysters with soybean paste supplementary and deep insight into the flavor formation.

Abstract A comprehensive literature search was conducted. An extended search was performed, including a targeted search on the websites of a number of intergovernmental and non-governmental organisations. All links identified in databases and search engines were uploaded to the Covidence systematic review tool for automatic deduplication and blind screening. The generalised material of the analysis represents a new typological basis of the market strategy for the analysis of the practices used by the dominant producers in the meat canning industry. Only a limited number of papers note the possible benefits of using functional ingredients in canned meat for human health, therefore further studies are required that would provide convincing evidence of the benefits of functional ingredients. As scientific evidence increases, researchers and meat producers should make more efforts to inform and educate consumers about the health benefits of functional ingredients used in meat canning.

Abstract This work is the result of the research carried out at the Canned Tuna. Canned tuna is its star product, which has led to setting the standards of one of its most critical equipment; the steam generator (the Cleaver Brooks CB-LE boiler), having as a starting point, the record of failures in a scheduled maintenance software already implemented. One part of the maintenance management that is currently applied in this boiler is based on the experience acquired by the personnel in charge of maintenance, while the other part is based on the replacement of parts at fixed time intervals, therefore, the objective This work is to evaluate the status of the maintenance management of the boiler, through the application of Reliability, Maintainability and Availability indicators, that is, applying the so-called RAM analysis (Reliability, Availability and Maintainability, for its acronym in English). . As a result of the investigation it was detected that: Reliability is relatively low, Maintainability is medium and Availability is high.

Resumen El presente trabajo es el resultado de la investigación realizada en la Planta Procesadora de Conservas de Atún. El atún en conservas es su producto estrella, lo cual ha llevado a establecer los estándares de uno de sus equipos más críticos; el generador de vapor (la caldera Cleaver Brooks CB-LE), teniendo como punto de partida, el registro de fallas en un software de mantenimiento programado ya implantado. Una parte de la gestión de mantenimiento que se aplica actualmente en esta caldera, está basada en la experiencia adquirida del personal encargado del mantenimiento, mientras que la otra parte se basa en la sustitución de piezas a intervalos de tiempo fijos, por tanto, el objetivo de este trabajo es evaluar el estado de la gestión del mantenimiento de la caldera, a través de la aplicación de indicadores de Confiabilidad, Mantenibilidad y Disponibilidad, aplicando el denominado análisis RAM (Reliability, Availability and Maintainability). Como resultado de la investigación se detectó que: la Confiabilidad es relativamente baja, la Mantenibilidad es media y la Disponibilidad es alta.