ABSTRACT Processing residues are still one of the main obstacles in the fishing industry due to waste and environmental impact. With that, ways of reusing these residues are researched to generate new products with different applications. The objective of this work was to develop and evaluate protein films obtained from mechanically separated meat (MSM) of Nile tilapia (Oreochromis niloticus) filleting residues. To get the films, the casting technique was used, varying their composition in relation to the amount of protein (1.0, 1.5 and 2.0%) and glycerol (0.0, 0.1 and 0.2%), creating a 32 factorial plan, with 9 treatments. The films were characterized in terms of color, opacity, water solubility, mechanical properties and water vapor permeability (WVP). In the end, a yield of 18.70% of Nile tilapia myofibrillar proteins (MPs) and a post-lyophilization protein content of 87.33% were obtained. It was concluded that the film that presented the best result in all the characteristics analyzed was the one with 1.0% of MPs and 0.1% of glycerol. impact applications MSM (MSM Oreochromis niloticus used 1.0, 10 1 0 (1.0 15 5 1. 2.0% 20 2 0.0, 00 (0.0 01 0. 0.2%, 02 0.2% , 0.2%) 3 plan treatments color opacity solubility WVP. WVP . (WVP) end 1870 18 70 18.70 (MPs postlyophilization post lyophilization 8733 87 33 87.33 1.0 (1. 2.0 0.0 (0. 0.2 (WVP 187 7 18.7 873 8 87.3 (1 2. (0 18. 87. (

A carne congelada de caranguejo uçá (Ucides cordatus) é encontrada com facilidade nas lojas especializadas em pescados ou supermercados em Fortaleza (Nordeste, Brasil). Neste trabalho, uma inovação no processamento é proposta através da utilização da máquina SIAC (Sistema de Imobilização e Abate de Crustáceos), como uma alternativa menos traumatizante e mais higiênica para morte e extração da carne de caranguejo. Esta técnica provoca a imobilização do animal, com ou sem sua morte, através de pulsos elétricos controlados. Visando também reduzir os riscos à saúde dos consumidores, foi investigado o efeito da pasteurização sobre as carnes de caranguejo extraídas de modo artesanal e em laboratório. O rendimento de carne em relação ao peso do animal vivo foi influenciado pelo uso da máquina SIAC (25,1%). Sem o uso da mesma foi de 18,9%. Quanto ao rendimento em relação ao peso do animal inteiro cozido foi de 28,3 e 21,2% com e sem o uso da maquina, respectivamente. Os caranguejos imobilizados na máquina SIAC, após serem cozidos, soltaram a carne mais facilmente das carapaças, o que favoreceu o rendimento. Foi constatada a eficiência da pasteurização no processamento da carne de caranguejo através da eliminação de coliformes fecais e totais, bem como a redução na contagem total bacteriana.

Frozen mangrove crab (Ucides cordatus) meat may be purchased from a number of supermarkets or seafood retailers in Fortaleza (Northeastern Brazil). The present study proposes an improvement to crab meat processing, in the form of a crustacean immobilization and execution apparatus (SIAC), as a more sanitary and less traumatizing alternative for slaughtering and extracting the meat of mangrove crabs. The device stuns and/or executes the animals using controlled electrical pulses. The effects of pasteurization on crab meat extracted artisanally and in the laboratory were evaluated in order to minimize health risks to consumers. The two extraction techniques presented different yields: 18.9 versus 25.1%, respectively, in relation to the weight of the live animal. The corresponding figures in relation to the weight of whole cooked crabs were 21.2 and 28.3%. The meat of crabs stunned with the apparatus (SIAC) was easier to remove from the carapace. Pasteurization was shown to be an efficient means of eliminating fecal and total coliforms, as well as of reducing total bacterial count.