Navegando por Autor "Silva, Leandro José da"

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Inventário e organização da coleção de peixes da UAST - CPUAST
(2023-04-25) Silva, Leandro José da; Franca, Elton Jose de; http://lattes.cnpq.br/5783882441026976
As atividades desempenhadas, se deram no Laboratório de Ecologia e Sistemática de Peixes (LAESP) na Unidade Acadêmica de Serra Talhada (UAST) da Universidade Federal Rural de Pernambuco (UFRPE). O estágio supervisionado obrigatório ocorreu entre o período de dezembro de 2022 a abril de 2023, e nesse período tive a oportunidade de conhecer todas as espécies presentes no acervo do laboratório, onde pude organizá-las de acordo com a bacia hidrográfica a que cada um pertence. A experiencia adquirida no desempenho dessa atividade foi muito importante, pois além de conhecer de perto toda essa coleção presente no laboratório ainda tive a oportunidade de poder organizar de forma correta e com isso facilitar o acesso dos discentes sobre onde encontrar alguma espécie de peixe quando estes vierem visitar, ou até mesmo ter aula prática no laboratório. O seguinte trabalho teve como objetivo principal organizar todas as espécies de peixes pertencentes a coleção de peixes da UAST (CPUAST).
Potencial de utilização da carne do saramunete (Pseudupeneus maculatus) para elaboração de embutido tipo salsicha
(2018) Silva, Leandro José da; Oliveira Filho, Paulo Roberto Campagnoli de; http://lattes.cnpq.br/8043850276929205
Brazil has an enormous fishing potential due to the immense extension of the coast and the great amount of species that inhabit these waters. Of the total amount of extractive fishery, the majority is made by artisanal fishing. Among the various species captured saramunete (Pseudupeneus maculatus), which is a fish that occupies shallow waters especially on sand and rock bottom in reef areas. Despite being widely captured in the brazilian coast, there are not yet studies evaluating the meat of saramunete for use in sausage type products. Therefore, the goal of the present study was to evaluate the potential of saramunete’s meat for the elaboration of sausages type sausages and to evaluate the nutritional, physical-chemical and microbiological aspects. The formulation of the sausages was composed by fillets of saramunete (80%) and mechanically separated meat obtained from the ridge resulting from filleting (20%). The remaining ingredients were added in the following proportions: 1% corn starch; 2% soy isolated protein; 6% sunflower oil; 6% water; 1.4% salt; 0.2% curing salt; 0.25% antioxidant, 0.25% stabilizer, 0.2% garlic powder, 0.1% black pepper, 0.1% Jamaican pepper; 0.1% onion powder and 0.1% ginger powder. The sausages of saramunete showed 71.53% of humidity, 6.21% of fat, 2.10% of ashes and 19.15% of protein. The color of the inner region presented luminosity (L *) of 65.64, intensity of red (a *) of 6.02 and intensity of yellow (b *) of 13.80. The color of the external region presented luminosity (L *) of 61.98, intensity of red (a *) of 6.00 and intensity of yellow (b *) of 14.48. The water activity value was 0.98, pH 6.78, hardness 1092.44 g, cohesiveness 0.56 and elasticity 8.62 mm. It is observed, therefore, that according to evaluated technological aspects, meat of saramunete (fillets and mechanically separated meat) has the potential to be used in the elaboration of a product of high added value, such as sausage-type sausages, and can be produced both by artisanal fishermen and by the processing industry.