ABSTRACT The study aimed to optimize the processing conditions for hydrolyzed feather meal (HFM) with the addition of coagulated blood. Factorial design and response surface methodology were used to optimize processing conditions in function of protein content (%) and digestibility value (%) of HFM. Higher protein contents were obtained when the upper levels of the variables pressure (kgf.cm−2), hydrolysis time (min), and blood addition (%) were used in the process. Longer hydrolysis time and a higher percentage of blood result in higher digestibility values. Mathematics models can be used to estimate the protein content and digestibility value of HFM with coagulated blood. Hydrolyzed feather meal with higher protein content and digestibility value can be produced by adding coagulated blood and appropriate processing parameters. (HFM % (% kgf.cm−2, kgfcm2 kgfcm kgf.cm−2 , kgf cm 2 (kgf.cm−2) min, min (min) process values parameters ( kgf.cm− (kgf.cm−2 (min kgf.cm (kgf.cm− (kgf.cm

ABSTRACT Consumers are increasingly demanding meat products that are natural and synthetic additive-free. This study aimed to develop a fresh pork sausage without synthetic additives and to evaluate the effects of this formulation on its physicochemical, microbiological, and sensory characteristics throughout its shelf life. Six formulations were prepared: FC = control formulation; F1 = celery extract (0.7 %) and rosemary extract with curry (0.06 %); F2 = celery extract (1 %) and rosemary extract with curry (0.06 %); F3 = celery extract (0.7 %) and rosemary extract with curry (0.1 %); F4 = celery extract (1 %) and rosemary extract with curry (0.1 %); F5 = celery extract (0.85 %) and rosemary extract with curry (0.08 %). The formulations with plant extracts exhibited a lower (p < 0.05) sodium content, and no differences (p > 0.05) were observed in the levels of lipid oxidation compared to FC. No direct relation was observed between the concentration of added celery extract and the residual nitrite content. Fresh sausage with plant extracts demonstrated a microbiological pattern like the control formulation during storage. The sensory acceptance of the formulations with plant extracts was similar to that of FC. The fresh sausages containing plant extracts showed characteristics like those of the conventional product, with these similarities becoming more pronounced throughout storage. additivefree. additivefree additive free. free additive-free physicochemical life prepared F 0.7 07 0 7 (0. % 0.06 006 06 (0.0 1 ( 0.1 01 0.85 085 85 (0.8 0.08 008 08 %. . p 0.05 005 05 content storage product 0. (0 0.0 00 0.8 8

RESUMO: Os glicosaminoglicanos (GAGs) são polissacarídeos de cadeias longas que se dividem em sulfatados e não sulfatados, sendo estes, sulfato de condroitina, sulfato de heparana, sulfato de dermatana, sulfato de heparina e o único não sulfatado do grupo que é o ácido hialurônico. Os GAGs são encontrados em todo tecido animal, são extraídos por um processo de alto custo e baixo rendimento, no entanto, o material obtido é valorizado comercialmente e amplamente explorado no mercado biomédico. Sua composição dissacarídica, comprimento da cadeia e padrão de sulfatação apresentam grande variabilidade dependendo das espécies e fatores de extração. Os GAGs possuem propriedades imunomoduladoras, antioxidantes, antivirais, anti-inflamatórias, neuroprotetoras, antiproliferativas e anticoagulantes, além de farmacológicas, funcionando como agentes terapêuticos moduladores de uma série de processos biológicos. Este relatório apresenta os aspectos gerais de cada GAG, fonte e processo de extração, além das características que lhes conferem as mais variadas propriedades terapêuticas e aplicações farmacológicas.

ABSTRACT: Glycosaminoglycans (GAGs) are long-chain polysaccharides that are divided into sulphates and non-sulphates, these being chondroitin sulphate, heparan sulphate, dermatan sulphate, heparin sulphate and the only non-sulphate in the group is hyaluronic acid. GAGs are obtained from animal tissue and by an expensive low-yield extraction process; however, they are highly commercially valued polysaccharides and exploited in the biomedical market. Their disaccharidic composition, chain length and sulfation pattern present great variability depending on the species and extraction factors. GAGs possess immunomodulatory, antioxidant, antiviral, anti-inflammatory, neuroprotective, antiproliferative and anticoagulant properties, functioning as therapeutic agents modulating an array of biological processes. This report presents the general aspects of each GAG, source and extraction process, in addition to the characteristics that give them the most varied therapeutic properties and pharmacological applications.

Resumo O salame tipo italiano, um embutido cárneo processado, de consumo fácil, prático e rápido, apresenta elevados teores de sódio. Para o seu processamento, utilizam-se culturas starters que melhoram suas características sensoriais e facilitam o processo tecnológico de fabricação. O objetivo deste trabalho foi reduzir o teor de sódio em salame tipo italiano, através da sua substituição parcial por cloreto de potássio, cloreto de magnésio e cloreto de cálcio, além de verificar a viabilidade das células de Lactobacillus sp. e Staphylococcus sp., presentes na cultura starter. Foram elaboradas quatro formulações: uma formulação sem e outra com cultura starter, ambas somente com adição de cloreto de sódio; outras duas, com substituição parcial de 60% do cloreto de sódio: uma por KCl e outra por mistura de KCl, MgCl2, CaCl2. Foram realizadas avaliações físico-químicas e microbiológicas para acompanhar o processo de maturação e a qualidade do produto final. A substituição parcial do NaCl por outros sais (MgCl2, CaCl2 KCl) não interferiu no desenvolvimento da cultura starter do salame tipo italiano. A maioria dos parâmetros físico-químicos do salame italiano não foi alterada, bem como a qualidade microbiológica do produto final.

Abstract Italian salami is a cured meat with high sodium contents which is easy, fast and convenient to consume. Starter cultures are used to improve its sensory characteristics and refine its technological manufacturing process. The goal of this study was to reduce the sodium content in Italian salami through the partial replacement of sodium chloride by potassium chloride, magnesium chloride and calcium chloride, and evaluate the viability of the Lactobacillus sp. and Staphylococcus sp. cells found in the starter culture. Four formulations were elaborated: one with, and one without the starter culture, but both with the addition of sodium chloride; and two with the partial replacement of 60% of the sodium chloride: the first with KCl, and the other with a mixture of KCl, MgCl2 and CaCl2. Physicochemical and microbiological evaluations were carried out to monitor the ripening and the quality of the final product. The partial replacement of NaCl by other salts (MgCl2, CaCl2, KCl) did not interfere in the growth of the starter culture in the Italian salami, neither did it affect the majority of the physicochemical parameters of the Italian salami nor the microbiological quality of the final product.

Resumo O presente estudo teve por finalidade caracterizar a própolis quanto à sua atividade antioxidante e aplicá-la na elaboração de salame tipo italiano. Amostra de própolis foi coletada e submetida à caracterização físico-química, química e capacidade antioxidante. Quatro formulações de salame foram elaboradas: F1 (sem antioxidante), F2 (adição BHT 0,01%), F3 (adição de própolis 0,01%) e F4 (adição de própolis 0,05%). Os salames foram avaliados quanto às propriedades físico-químicas e oxidação lipídica. A caracterização da própolis mostrou alto teor de ceras e baixo teor de compostos fenólicos e flavonoides, porém em quantidades suficientes para comprovar sua atividade antioxidante. Os salames tipo italiano apresentaram teor de umidade, proteínas e lipídeos conforme limites preconizados pela legislação brasileira. A formulação F4 (0,05% de própolis) apresentou melhor resultado quando comparado às formulações F3 (0,01% de própolis) e F1 (sem antioxidante). No entanto, a F2 (0,01% de BHT) foi a formulação que apresentou menor valor de oxidação lipídica. Os resultados demonstraram que a própolis inibe a ação oxidativa, podendo ser adicionada em produtos cárneos como antioxidante natural.

Summary This study aimed to characterize propolis with respect to its antioxidant activity and apply it to the elaboration of Italian-type salami. A propolis sample was collected and subjected to chemical and physicochemical characterization and its antioxidant capacity determined. Four salami formulations were developed: F1 (no antioxidants); F2 (addition of 0.01% BHT); F3 (addition of 0.01% propolis) and F4 (addition of 0.05% propolis). The salamis were evaluated with respect to their physicochemical properties and lipid oxidation. The characterization of the propolis showed a high level of waxes and low levels of phenolic compounds and flavonoids, although in sufficient quantity to prove their antioxidant activity. The Italian-type salamis showed moisture, protein and lipid contents which conformed to the limits preconized by Brazilian legislation. The F4 formulation (0.05% propolis) showed a better result when compared to the formulations F3 (0.01% propolis) and F1 (no antioxidant). However, formulation F2 (0.01% BHT) showed the lowest value of lipid oxidation. The results showed that propolis inhibits oxidative action and can be added to meat products as a natural antioxidant.

Gelatin was extracted from the skin of tilapia (Oreochromis urolepis hornorum) and characterized according to its physical and chemical properties. It had pH 4.66, which is slightly higher than the values reported for gelatins processed by acid solubilization. In general, the ionic content was low, and the average yield of the process was 5.10 g/100 g. The proximal composition of the gelatin was similar to that of the commercial gelatins, with slightly higher moisture content. The tilapia skin gelatin had whitish-yellow color and average turbidity of 67 NTU.

O objetivo deste trabalho foi avaliar as características reológicas e físico-químicas da gelificação térmica do surimi de jundiá (Rhamdia quelen). Utilizaram-se quatro tratamentos térmicos, três estágios duplos - pré-aquecimentos a 60ºC durante 30, 45 e 60 min, seguidos de aquecimento a 90ºC por 15 min, e um único aquecimento direto a 90ºC por 15 min - e três formulações: duas com inibidores protéicos - soroalbumina bovina + alfa2-macroglobulina e clara de ovo - e uma sem inibidores. Amostras com inibidores protéicos e aquecimento direto alcançaram melhor gelificação, pelo incremento no módulo de elasticidade e decréscimo no ângulo de fase. Os géis pré-aquecidos apresentaram grande oscilação dos parâmetros viscoelásticos, o que comprometeu a formação da rede protéica tridimensional, formada durante a gelificação térmica do surimi. A concentração de peptídeos solúveis não sofreu alteração significativa, mesmo durante os estágios duplos, o que indica a ausência de proteólise, além de mostrar a proteção pelosinibidores àmatriz protéica.

The objective of this work was to evaluate the rheological and physicochemical properties of thermal gelling of surimi from silver catfish (Rhamdia quelen). Four heating treatments were used: one-step heating at 90ºC, for 15 min, was compared with three two-step treatments with pre-heating at 60ºC for 30, 45 and 60 min, followed by heating at 90ºC for 15 min. Each heat treatment was used on three formulations: two with protease inhibitors (bovine serum albumin + alpha2-macroglobulin and egg white) and a formulation without inhibitors. Samples with inhibitors and one-step heating reached better gelling, by an increase in the storage modulus and a decrease in phase angle. Pre-heated gels had large variation in viscoelastic parameters which interfered with the establishment of the protein network during thermal gelling of surimi. The soluble peptides concentrations did not change significantly, even when two-step heating was carried out, which indicates absence of proteolysis, besides showing protein network protection by inhibitors.