Abstract Eggs quickly lose their quality if they are not in adequate conditions during handling, and adequate control of the entire production chain is essential, considering that the introduction of contaminants can occur at any stage of production. The Self-Control Programs (PACs) aims to guarantee the hygienic-sanitary quality of products and the steps of the program include the description, implementation, monitoring, and verification, being considered fundamental in the quality management in companies that produce food of animal origin in Brazil. The checklist for maintenance of facilities and equipment proposed in this study was developed by a multidisciplinary team covering egg processing units with a production of up to 3,600 units/day. The design thinking methodology was used in this context to facilitate the search for better ideas through discussions that could develop creative thoughts in an empathic and user-centered way. The proposed list collaborated as a quality measurement instrument with simple language and applicable to the small producer. It reinforced the need to meet the prerequisites for the proper functioning of the PAC, serving as a stimulus for the search for knowledge of the quality culture, through the constant observation of the paradigm required by regulatory agencies.

Abstract This study investigated the depuration time of tilapia in saline and freshwater environments and its influence on animal performance and meat quality. Depuration until the seventh day resulted in significant reductions in average weight, condition factor, viscerosomatic index, hepatosomatic index and fillet yield in both environments. Regarding proximate composition, the saline environment promoted the maintenance of crude protein, moisture and ash percentages. Depuration in the freshwater environment resulted in reduced percentages of crude protein, ash and energy and increased humidity. Total lipids were reduced in both environments, but with a significantly lower in saline. Maximum rigor index occurred in up to three and nine hours for fish depurated in freshwater and saline environments, respectively. During the post-rigor period, the rigor index experienced a sharp drop in the freshwater environment, while in the saline environment it remained similar to that of the pre-depuration group. Depuration in a saline environment for up to seven days was efficient at maintaining of proximate composition and rigor mortis, however, depuration until the fifth day is indicated to maintain performance indices.

Abstract Soy-based fermented probiotic drinks are an option in the beverage market. For the food industry to meet the challenge of the demand for new products, the technological simplification of the production process is one factor that facilitates market insertion. The objective of this work was to evaluate the suitability of a process for fermentation, by probiotic bacteria, of liquid soy bases obtained from the grain, flour and powder extract, to have the technology for the industrial production of the beverage from different raw materials. The liquid bases were submitted to the same basic formulation process with sucrose, tricalcium phosphate and potassium sorbate dispersed in water. The probiotic bacteria tested, Lactobacillus acidophilus and Bifidobacterium animalis, showed fermentative potential in the three liquid bases studied and the final drinks complied with Brazilian legislation, which establishes a minimum concentration of 8 log CFU per serving during at least 45 days of refrigerated storage at 8 °C. Thus, the suitability of the process for the raw materials was proven. Among the drinks prepared, as well as in relation to the microorganism applied, few variations were observed related to the proximate composition, counting of spoilages and monitoring of the acidity from the process of fermentation.

Abstract Fresh cheese stands out for its tradition and widespread consumption in Brazil. However, there is a lack of information on motivation towards the consumption of available fresh cheeses in the Brazilian market. Focus group sessions were used to explore consumers’ attitude and opinion about fresh cheese. Products with different characteristics were used to stimulate discussion among participants including cheese with “no added salt”, the claim “contains probiotic microorganisms” and products processed with goat milk. The salt content played an important role on the consumer intention to purchase of fresh cheese. Participants stated that they would consume cheese without salt only by following a medical prescription. However, the subjects declared that they would buy reduced salt cheese if such reduction would not compromise the flavor. The meaning of the claim “contains probiotic microorganisms” was often declared as unknown during the discussion. However, they would buy a probiotic product. In addition, it was mentioned that a premium price would be paid for such functional cheese. Participants declared that would buy goat cheese. Nevertheless, to pay a higher price over the conventional one was a controversial and debatable issue among consumers. Results revealed important implications for the development of marketing strategies for fresh cheese.

Este trabalho avaliou a influência da aplicação de coberturas comestíveis na aceitação sensorial e na intenção de compra de bolos de chocolate. Os tratamentos estudados foram: sem cobertura e sem embalagem; embalados em sacos de polipropileno; revestidos com coberturas à base de 10% de gelatina, 10% de gelatina com 10% de ácido esteárico, 10% de amido modificado, 18% de cera de carnaúba e fondant. Nos dias 1 e 3 de estocagem, os bolos com e sem coberturas foram avaliados quanto à aceitação da cor, aroma, sabor, textura e aceitação global, além da intenção de compra. Os bolos recobertos com fondant foram os mais bem aceitos nos atributos avaliados, apresentando elevada intenção de compra. Os bolos com as demais coberturas apresentaram uma aceitação similar aos bolos controle não recobertos, com e sem embalagem. No entanto, sua intenção de compra ficou abaixo do desejável. As coberturas eram perceptíveis sensorialmente e não conferiram características próximas às do fondant, provavelmente frustrando os provadores, que esperavam bolos com coberturas/recheios mais ricos. Apesar disto, todas as coberturas avaliadas apresentaram desempenho similar à embalagem na manutenção da textura dos bolos.

This study evaluated the influence of the application of edible coatings in the sensory acceptance and purchase intention of chocolate cakes. The treatments studied were: without coating or packaging; packed in polyethylene bags; covered with coatings based on 10% gelatin, 10% gelatin with 10% stearic acid, 10% modified starch, 18% "carnaúba" wax, and fondant. On days 1 and 3 of storage, the cakes with and without coatings were evaluated in terms of color, aroma, flavor, texture and global acceptance, as well as purchase intention. The cakes covered with fondant presented the greatest acceptance for the attributes evaluated and a high purchase intention. The cakes with the other coatings presented a similar acceptance to the control cakes without coatings, with or without packaging. Nevertheless, their purchase intention was lower than desirable. The coatings were sensorially perceptible and did not confer characteristics similar to fondant, probably frustrating the panelists, who expected cakes with richer icings/fillings. Notwithstanding, all coatings evaluated presented performance similar to that of those packed in plastic film when the cake texture was considered.