03.1 - Graduação (UAST)
URI permanente desta comunidadehttps://arandu.ufrpe.br/handle/123456789/2926
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Resultados da Pesquisa
Item Difusão de tecnologia para confecção de defumadores artesanais(2021-01-28) Santos, Jéssica Helen Magalhães dos; Nascimento, Antônio Henrique Cardoso do; http://lattes.cnpq.br/5216997634308364; http://lattes.cnpq.br/9433653943095205Smoking is an ancient technique used in the preservation of products of animal origin to improve the quality of the food, besides attributing specific characteristics derived from smoking such as texture, color, flavor and odor in the food that are inserted through the spraying of smoke. It is possible to apply this technique as a way to add value to the fish, and improve the income of small producers and fishing communities, aiming at their sustainability. The objective of this project was to disseminate the technology for making and handling a lowcost homemade smoker for the conservation of products through the smoking technique, contributing to the local development of indigenous and quilombola communities located in the municipality of Itacuruba - PE. The present work consisted of three stages: Mobilization of the communities; Confection of a homemade smoker using recycled and low-cost material; and Training on fish processing and smoking. It was attended by the following indigenous and quilombola communities: Poços dos Cavalos, Tuxá de Campos, Pankará, Negros de Gilú, Poços do Boi, and Tuxá do Pajéu, totaling 93 participants during the period from 03/31/2019 to 10/13/2019. There was a good acceptance by the communities about the proposed theme, generating integration between the University and the Traditional Communities. The communities were able to act in the confection of handmade smokers, as well as add value to the fish through the smoking technique. In addition, the importance of the correct use of wood and/or wood residues was discussed. Based on the results, it was verified that the communities were satisfied by the historical rescue of the smoking technique and by the possibility of improving their income.Item Vida útil de linguiças elaboradas com carne de bagre marinho (Sciades herzbergii) mantidas sob congelamento(2018) Anjos, Bruno Wesley Silva dos; Oliveira Filho, Paulo Roberto Campagnoli de; http://lattes.cnpq.br/8043850276929205; http://lattes.cnpq.br/7475919343582175Nowadays, the fishing industry has grown considerably, both by the increase of consumer demand and by the technological innovations. However, it is necessary to follow these innovations with the improvement in quality inspection and processing programs. The objective of the study was to evaluate the shelf-life, through physical-chemical, microbiological and sensorial analyzes of sausages elaborated with sea bream (Sciades herzbergii) stored under freezing (-20 ± 2ºC) for up to 4 months. The sausages presented increase (p <0.05) in lipid oxidation from 0.5 to 1.1 mg malonaldehyde / kg in up to 3 months and volatile nitrogen bases from 12.2 to 16.5 mg / 100g in up to 4 months storage. The water retention capacity of the frozen sausages did not change (p> 0.05), presenting an average of 85.0 ± 0.9%. The pH of the sausages decreased (p <0.05) from 6.4 to 6.0 after 2 months of freezing, presenting a slight increase after this period. The values of instrumental color L *, a * and b * decreased (p <0.05) from 62.1 to 56.4; 8.0 to 4.8; 10.2 to 7.2 after 4 months of storage, respectively. The frozen catfish meat sausages (-20 ° C) were <2 log CFU / g of thermotolerant coliforms (E. coli) and were absent in Salmonella sp during up to 4 months of storage. In the sensory evaluation, the color, odor, texture, flavor and overall acceptance received a grade equivalent to "moderately liked", with an acceptable rate of over 82%. It can be observed, therefore, that fresh type sausages made with sea catfish meat show little variation during 4 months of storage under freezing, being able to be a product with high potential of manufacture in commercial scale, thus adding value to a species of fish of low commercial value of the Brazilian coast.