ABSTRACT: This study aimed to prepare and characterize Nile tilapia (Oreochromis niloticus) waste meal. The experimental design consisted of three treatments (carcass meal, mechanically separated meat meal - MSM, and head meal) and five replications of each treatment. Yield, microbiological quality, pH, water activity, proximate composition, energy value, mineral composition, fatty acid profile, amino acid composition, color, and particle size fractions and the geometric mean particle diameter (GMD) analyses were performed. Data were subjected to ANOVA, and means were compared by Tukey’s test at P < 0.05. Carcass, mechanically separated meat, and head meals had a protein content of 56.45%, 78.60%, and 50.33%, respectively, a lipid content of 7.16%, 13.15%, and 4.58%, respectively, and an ash content of 32.61%, 4.26%, and 38.41%, respectively. The mean yield of fish waste meals was 13%. Oleic, palmitic, and linoleic acids were the major fatty acids in the three fish waste meals, and glutamic acid, leucine, lysine, and glycine were the major amino acids. Color analysis showed that lightness (L*) ranged from 55.32 to 77.19, redness (a*) from 4.44 to 4.88, and yellowness (b*) from 4.13 to 9.51. The GMD ranged from 0.37 to 0.99 mm. The results indicate that Nile tilapia waste meals have high nutritional value and adequate pH, water activity, and microbiological quality for use in human nutrition. ABSTRACT Oreochromis niloticus carcass MSM treatment Yield pH activity composition profile color (GMD performed ANOVA Tukeys Tukey s 005 0 05 0.05 Carcass 5645 56 45 56.45% 7860 78 60 78.60% 5033 50 33 50.33% respectively 716 7 16 7.16% 1315 13 15 13.15% 458 4 58 4.58% 3261 32 61 32.61% 426 26 4.26% 3841 38 41 38.41% 13% Oleic palmitic leucine lysine L* L (L* 5532 55 55.3 7719 77 19 77.19 a* (a* 444 44 4.4 488 88 4.88 b* b (b* 413 4.1 951 9 51 9.51 037 37 0.3 099 99 0.9 mm nutrition 00 0.0 564 5 56.45 786 6 78.60 503 3 50.33 71 1 7.16 131 13.15 4.58 326 32.61 42 2 4.26 384 38.41 (L 553 55. 771 77.1 (a 4. 48 8 4.8 (b 95 9.5 03 0. 09 56.4 78.6 50.3 7.1 13.1 4.5 32.6 4.2 38.4 77. 9. 56. 78. 50. 7. 13. 32. 38.

RESUMO: Este estudo teve como objetivo preparar e caracterizar farinha de resíduos de tilápia do Nilo (Oreochromis niloticus). O delineamento experimental consistiu em três tratamentos, farinha de carcaça, farinha de carne mecanicamente separada - CMS e farinha de cabeça, e cinco replicatas por tratamento. Foram realizadas análises de rendimento, qualidade microbiológica, pH, atividade de água, composição centesimal, valor energético, composição mineral, perfil de ácidos graxos, composição de aminoácidos, cor, frações granulométricas e o diâmetro médio geométrico das partículas (DMG). Os dados foram submetidos à ANOVA e as médias comparadas pelo teste de Tukey (P < 0,05). As farinhas de carcaça, de carne mecanicamente separada e de cabeça apresentaram teor de proteína de 56,45%, 78,60% e 50,33%, respectivamente, teor de lipídios de 7,16%, 13,15% e 4,58%, respectivamente, e teor de cinzas de 32,61%. 4,26% e 38,41%, respectivamente. O rendimento médio das farinhas de resíduos de peixe foi de 13%. Os ácidos oleico, palmítico e linoleico foram os principais ácidos graxos encontrados nas três farinhas de resíduos de peixe, e o ácido glutâmico, leucina, lisina e glicina foram os principais aminoácidos detectados nas farinhas. A análise de cor mostrou que a luminosidade (L*) variou de 55,32 a 77,19, o vermelho (a*) variou de 4,44 a 4,88 e o amarelo (b*) variou de 4,13 a 9,51. O GMD variou de 0,37 a 0,99 mm. Os resultados indicam que as farinhas de resíduos de tilápia do Nilo apresentam alto valor nutricional e pH, atividade de água e qualidade microbiológica adequados para uso na alimentação humana. RESUMO Oreochromis niloticus. niloticus . niloticus) tratamentos carcaça tratamento pH centesimal energético mineral DMG. DMG (DMG) P 0,05. 005 0,05 0 05 0,05) 5645 56 45 56,45% 7860 78 60 78,60 5033 50 33 50,33% respectivamente 716 7 16 7,16% 1315 13 15 13,15 458 4 58 4,58% 3261 32 61 32,61% 426 26 4,26 3841 38 41 38,41% 13% oleico glutâmico leucina L* L (L* 5532 55 55,3 7719 77 19 77,19 a* (a* 444 44 4,4 488 88 4,8 b* b (b* 413 4,1 951 9 51 9,51 037 37 0,3 099 99 0,9 mm humana (DMG 00 0,0 564 5 56,45 786 6 78,6 503 3 50,33 71 1 7,16 131 13,1 4,58 326 32,61 42 2 4,2 384 38,41 (L 553 55, 771 77,1 (a 4, 48 8 (b 95 9,5 03 0, 09 56,4 78, 50,3 7,1 13, 4,5 32,6 38,4 77, 9, 56, 50, 7, 32, 38,

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.

This study aims to evaluate the bioaccumulation of macronutrients and heavy metals in the golden mussel according to its collection site and seasonality in the aquaculture area of the reservoir from April/2009 to March/2010. There is no difference (p > 0.05) in the concentration of metals with respect to the point of collection. The concentrations of Cu, Fe, Mn, Zn, Cd and Pb were higher (p < 0.05) in spring and summer than in fall and winter. Values of the heavy-metal pollution index (MPI) for collection point and seasonality indicate environmental contamination in the aquaculture area.