Reduction of sodium content in pork coppa: physicochemical, microbiological and sensory evaluation

Sodium reduction and the substitution of sodium chloride by other salts have been extensively studied in order to produce healthier foods. Coppa is a pork cured product that receives high levels of sodium through the salting process. The objective of this work was to evaluate the impact of reductions in Sodium Chloride (NaCl), substitution by Potassium Chloride (KCl) and reductions in the re-salting time on the physicochemical, microbiological and sensorial characteristics in pork coppa. Four treatments were applied: T1 with 2 days of salting, 2 days of re-salting and 35 % reduction of NaCl; T2 with 2 days of salting and 3 days of re-salting and 35 % reduction of NaCl; T3 with 2 days of salting and 2 days of re-salting and replacing 35 % of NaCl by KCl; T4 with 2 days of salting and 3 days of re-salting and 35 % replacing NaCl by KCl. Control: standard treatment was applied with 100 % of NaCL and salting time was 2 days and then 5 days to re-salting. The reduction in sodium content in processed pork Coppa produced no microbiological nor physicochemical changes. The reduction in salting together with salting and re-salting time and the partial replacement of NaCl by KCl resulted in reductions from 2,000 mg to 1,600 mg of sodium. Sensory evaluation demonstrated that the reduction in re-salting time was efficient using the ideal profile method which showed that treatments T1 and T2 were efficient in creating a product that meets consumer expectations.(AU)

Reduction of sodium content in pork coppa: physicochemical, microbiological and sensory evaluation

Sodium reduction and the substitution of sodium chloride by other salts have been extensively studied in order to produce healthier foods. Coppa is a pork cured product that receives high levels of sodium through the salting process. The objective of this work was to evaluate the impact of reductions in Sodium Chloride (NaCl), substitution by Potassium Chloride (KCl) and reductions in the re-salting time on the physicochemical, microbiological and sensorial characteristics in pork coppa. Four treatments were applied: T1 with 2 days of salting, 2 days of re-salting and 35 % reduction of NaCl; T2 with 2 days of salting and 3 days of re-salting and 35 % reduction of NaCl; T3 with 2 days of salting and 2 days of re-salting and replacing 35 % of NaCl by KCl; T4 with 2 days of salting and 3 days of re-salting and 35 % replacing NaCl by KCl. Control: standard treatment was applied with 100 % of NaCL and salting time was 2 days and then 5 days to re-salting. The reduction in sodium content in processed pork Coppa produced no microbiological nor physicochemical changes. The reduction in salting together with salting and re-salting time and the partial replacement of NaCl by KCl resulted in reductions from 2,000 mg to 1,600 mg of sodium. Sensory evaluation demonstrated that the reduction in re-salting time was efficient using the ideal profile method which showed that treatments T1 and T2 were efficient in creating a product that meets consumer expectations.

Adaptability of brazilian beans cultivars to industrial canning / Adaptabilidade de cultivares brasileiras de feijão ao processamento industrial tipo enlatado

A current alternative for meeting the modern consumers beans food demands is the industrial processing. This study evaluated the adaptability of eight Brazilian beans cultivars to industrial canning from commercial class cultivars of Carioca and of Black beans. The grains were processed in an industry sector using metallic cans with a capacity of 420 g, where the samples were conditioned without previous hydration. The cooking and sterilization process took place in a rotating autoclave. Quality parameters were evaluated in the canned beans. As a result, it was verified that, for the Carioca class, the Estilo cultivar differs from the rest of the genetic materials in terms of its low drained weight, which contributes to the increase in the total solids in the sauce, which have low hardness values. Estilo cultivar is not suitable for the type of processing used in this experiment. For the Black class, similar quality characteristics were observed between Esplendor and Uirapuru and between Esteio and Campeiro cultivars, where the latter stands out due to its lower damaged bean indices after processing. Finally, with the information present in this paper we intend to contribute to future researches on this subject and thereby increase the consumption and exportation of beans as processed product.(AU)

Atualmente uma alternativa alimentar que atende às demandas do consumidor moderno é o processamento industrial do feijão. Foi avaliada a adaptabilidade de oito cultivares de feijão ao processamento industrial. Os grãos foram processados em uma indústria do setor, utilizando-se embalagens metálicas com capacidade de 420 g, nas quais as amostras foram acondicionadas sem o emprego de hidratação prévia. O processo de cozimento e esterilização foi realizado em autoclave rotativa. No feijão enlatado foram então avaliados os parâmetros de qualidade. Como resultado, verificou-se que, na classe Carioca, o cultivar BRS Estilo diferencia-se dos demais, devido ao baixo peso drenado que contribuiu para o aumento de sólidos totais no caldo, com baixos valores de dureza, não se adaptando ao tipo de processo utilizado neste experimento. Na classe Preto, observaram-se características de qualidade semelhantes entre BRS Esplendor e IPR Uirapuru, e entre BRS Esteio e BRS Campeiro, destacando-se esta última por apresentar menores índices de grãos danificados após o processamento. Por fim, com as informações presentes neste trabalho pretende-se contribuir com pesquisas futuras sobre o tema e dessa forma incrementar o consumo do feijão e sua exportação na forma de produto processado.(AU)

Adaptability of brazilian beans cultivars to industrial canning / Adaptabilidade de cultivares brasileiras de feijão ao processamento industrial tipo enlatado

ABSTRACT: A current alternative for meeting the modern consumer's beans food demands is the industrial processing. This study evaluated the adaptability of eight Brazilian beans cultivars to industrial canning from commercial class cultivars of Carioca and of Black beans. The grains were processed in an industry sector using metallic cans with a capacity of 420 g, where the samples were conditioned without previous hydration. The cooking and sterilization process took place in a rotating autoclave. Quality parameters were evaluated in the canned beans. As a result, it was verified that, for the Carioca class, the Estilo cultivar differs from the rest of the genetic materials in terms of its low drained weight, which contributes to the increase in the total solids in the sauce, which have low hardness values. Estilo cultivar is not suitable for the type of processing used in this experiment. For the Black class, similar quality characteristics were observed between Esplendor and Uirapuru and between Esteio and Campeiro cultivars, where the latter stands out due to its lower damaged bean indices after processing. Finally, with the information present in this paper we intend to contribute to future researches on this subject and thereby increase the consumption and exportation of beans as processed product.

RESUMO: Atualmente uma alternativa alimentar que atende às demandas do consumidor moderno é o processamento industrial do feijão. Foi avaliada a adaptabilidade de oito cultivares de feijão ao processamento industrial. Os grãos foram processados em uma indústria do setor, utilizando-se embalagens metálicas com capacidade de 420 g, nas quais as amostras foram acondicionadas sem o emprego de hidratação prévia. O processo de cozimento e esterilização foi realizado em autoclave rotativa. No feijão enlatado foram então avaliados os parâmetros de qualidade. Como resultado, verificou-se que, na classe Carioca, o cultivar BRS Estilo diferencia-se dos demais, devido ao baixo peso drenado que contribuiu para o aumento de sólidos totais no caldo, com baixos valores de dureza, não se adaptando ao tipo de processo utilizado neste experimento. Na classe Preto, observaram-se características de qualidade semelhantes entre BRS Esplendor e IPR Uirapuru, e entre BRS Esteio e BRS Campeiro, destacando-se esta última por apresentar menores índices de grãos danificados após o processamento. Por fim, com as informações presentes neste trabalho pretende-se contribuir com pesquisas futuras sobre o tema e dessa forma incrementar o consumo do feijão e sua exportação na forma de produto processado.

Effect of the fertilization and growth promoting microrganisms on Schizolobium parahyba / Efeito da adubação e microrganismos promotores de crescimento sobre Schizolobium parahyba

The objective of this work was to evaluate the effect of the chemical and biological fertilizing on the development of two varieties of Schizolobium parahyba, paricá and guapuruvú. The chemical fertilizer NPK 20-05-20 and the plant growth promoting microorganisms, Rhizobium sp. (Rhi) and Rhizophagus clarus (Arbuscular Mycorrhizal Fungus - AMF). The experimental design was a randomized complete block with five replicates and eight treatments. Forty-six day old seedlings of each variety were planted in pits containing hydroretent gel. Then the treatments were added: 1. Control; 2. Rhi; 3. AMF; 4. NPK; 5. Rhi + NPK; 6. Rhi + AMF; 7. AMF + NPK; 8. Rhi + AMF + NPK. Plant length, stem diameter and survival in the environment were evaluated. The ANOVA followed by the Duncan test (α = 0,05) was used to compare the means of the treatments. In the four evaluated periods (37, 111, 250 and 360 days), both varieties had a positive effect on height, diameter and survival when applied to NPK treatments. The interaction AMF and Rhizobium sp. favored the growth in diameter of the guapuruvú. For paricá variety that same treatment provided higher growth in height, however, AMF impaired development in diameter of this variety. Thus, it was observed that under low fertility conditions, the interaction AMF + Rhi favored a greater resistance of guapuruvú to abiotic stress compared to treatment 3, and the presence of grasses in the experimental area may have contributed to the reduction on the development of S. parahyba.

O objetivo deste trabalho foi avaliar o efeito da adubação química e biológica no desenvolvimento de duas variedades de Schizolobium parahyba, paricá e guapuruvú. O adubo químico NPK 20-05-20 e os microrganismos promotores de crescimento de plantas, Rhizobium sp. (Rhi) e Rhizophagus clarus (fungo micorrízico arbuscular - FMA). O delineamento experimental utilizado foi de blocos casualizados, com cinco repetições e oito tratamentos. Plântulas com 46 dias de idade de cada variedade foram plantadas em covas contendo gel hidratante. Em seguida, os tratamentos foram adicionados: 1. Controle; 2. Rhi; 3. FMA; 4. NPK; 5. FMA + Rhi; 6. Rhi + NPK; 7. FMA + NPK; 8. FMA + Rhi + NPK. O comprimento das plantas, o diâmetro do caule e a sobrevivência no ambiente foram avaliados. A ANOVA seguida do teste de Duncan (α = 0,05) foi utilizada para comparar as médias dos tratamentos. Nos quatro períodos avaliados (37, 111, 250 e 360 dias), ambas as variedades tiveram efeito positivo na altura, diâmetro e sobrevivência quando aplicadas aos tratamentos com NPK. A interação FMA e Rhizobium sp. favoreceu o crescimento em diâmetro do guapuruvú. Para a variedade paricá, o mesmo tratamento proporcionou maior crescimento em altura, entretanto, o FMA prejudicou o desenvolvimento em diâmetro dessa variedade. Assim, observou-se que sob condições de baixa fertilidade, a interação FMA + Rhi favoreceu uma maior resistência do guapuruvú ao estresse abiótico comparado ao tratamento 3, e a presença de gramíneas na área experimental pode ter contribuído para a redução no desenvolvimento de S parahyba.

Effect of the fertilization and growth promoting microrganisms on Schizolobium parahyba / Efeito da adubação e microrganismos promotores de crescimento sobre Schizolobium parahyba

The objective of this work was to evaluate the effect of the chemical and biological fertilizing on the development of two varieties of Schizolobium parahyba, paricá and guapuruvú. The chemical fertilizer NPK 20-05-20 and the plant growth promoting microorganisms, Rhizobium sp. (Rhi) and Rhizophagus clarus (Arbuscular Mycorrhizal Fungus - AMF). The experimental design was a randomized complete block with five replicates and eight treatments. Forty-six day old seedlings of each variety were planted in pits containing hydroretent gel. Then the treatments were added: 1. Control; 2. Rhi; 3. AMF; 4. NPK; 5. Rhi + NPK; 6. Rhi + AMF; 7. AMF + NPK; 8. Rhi + AMF + NPK. Plant length, stem diameter and survival in the environment were evaluated. The ANOVA followed by the Duncan test (α = 0,05) was used to compare the means of the treatments. In the four evaluated periods (37, 111, 250 and 360 days), both varieties had a positive effect on height, diameter and survival when applied to NPK treatments. The interaction AMF and Rhizobium sp. favored the growth in diameter of the guapuruvú. For paricá variety that same treatment provided higher growth in height, however, AMF impaired development in diameter of this variety. Thus, it was observed that under low fertility conditions, the interaction AMF + Rhi favored a greater resistance of guapuruvú to abiotic stress compared to treatment 3, and the presence of grasses in the experimental area may have contributed to the reduction on the development of S. parahyba.(AU)

O objetivo deste trabalho foi avaliar o efeito da adubação química e biológica no desenvolvimento de duas variedades de Schizolobium parahyba, paricá e guapuruvú. O adubo químico NPK 20-05-20 e os microrganismos promotores de crescimento de plantas, Rhizobium sp. (Rhi) e Rhizophagus clarus (fungo micorrízico arbuscular - FMA). O delineamento experimental utilizado foi de blocos casualizados, com cinco repetições e oito tratamentos. Plântulas com 46 dias de idade de cada variedade foram plantadas em covas contendo gel hidratante. Em seguida, os tratamentos foram adicionados: 1. Controle; 2. Rhi; 3. FMA; 4. NPK; 5. FMA + Rhi; 6. Rhi + NPK; 7. FMA + NPK; 8. FMA + Rhi + NPK. O comprimento das plantas, o diâmetro do caule e a sobrevivência no ambiente foram avaliados. A ANOVA seguida do teste de Duncan (α = 0,05) foi utilizada para comparar as médias dos tratamentos. Nos quatro períodos avaliados (37, 111, 250 e 360 dias), ambas as variedades tiveram efeito positivo na altura, diâmetro e sobrevivência quando aplicadas aos tratamentos com NPK. A interação FMA e Rhizobium sp. favoreceu o crescimento em diâmetro do guapuruvú. Para a variedade paricá, o mesmo tratamento proporcionou maior crescimento em altura, entretanto, o FMA prejudicou o desenvolvimento em diâmetro dessa variedade. Assim, observou-se que sob condições de baixa fertilidade, a interação FMA + Rhi favoreceu uma maior resistência do guapuruvú ao estresse abiótico comparado ao tratamento 3, e a presença de gramíneas na área experimental pode ter contribuído para a redução no desenvolvimento de S parahyba.(AU)

Water quality for rural home supplying in the south of Brazil

Underground and surface water as a result of human activity are increasingly polluted. Mainly due to improper disposal of waste, discharge of effluents, among other actions that compromise the environment. The water analysis is necessary to determine and evaluate the situation of water supply to the population. This study evaluated the supply situation of three rural communities located in the south of Brazil, where the water is carried out through the abstraction of groundwater. Pastures, fields and remnants of native vegetation characterize the region. The water quality used to supply was what motivated the accomplishment of this work. The wells are unprotected in the middle of the pastures near to black cesspits and crops that use frequently agrochemicals. The water quality was characterized over one year by physicalchemical, microbiological and toxicological characteristics. The results were compared to water potability standards in Brazil. In order to ensure sanitary conditions for this population, environmental education actions were carried out given the importance of access the information. It follows that the resources analyzed need disinfection to ensure better and safer water supply.

Water quality for rural home supplying in the south of Brazil

Underground and surface water as a result of human activity are increasingly polluted. Mainly due to improper disposal of waste, discharge of effluents, among other actions that compromise the environment. The water analysis is necessary to determine and evaluate the situation of water supply to the population. This study evaluated the supply situation of three rural communities located in the south of Brazil, where the water is carried out through the abstraction of groundwater. Pastures, fields and remnants of native vegetation characterize the region. The water quality used to supply was what motivated the accomplishment of this work. The wells are unprotected in the middle of the pastures near to black cesspits and crops that use frequently agrochemicals. The water quality was characterized over one year by physicalchemical, microbiological and toxicological characteristics. The results were compared to water potability standards in Brazil. In order to ensure sanitary conditions for this population, environmental education actions were carried out given the importance of access the information. It follows that the resources analyzed need disinfection to ensure better and safer water supply.(AU)

Water absorption and dripping of chicken breast and carcasses during pre-cooling in an industrial system.

This study aimed to evaluate the parameters that influence the water absorption and drip of chicken carcasses due to the processing and pre-cooling of the meat in an industrial chiller. A total of 1,179 chickens were sampled during industrial processing to evaluate the influence of variables, validate the parameters, and conduct histological analysis. The best parameters for guaranteeing absorption levels and drip tests within acceptable limits on chicken carcasses were total residence time of 60 min (in the pre-chiller, chiller 1, and chiller 2); air pressure of chillers at 0.5 bar; the abdominal opening of carcasses at a maximum of 2 cm. These parameters did not influence the protein content, moisture/protein ratio, pH, or lipid content. The validation of the parameters and the histological analysis performed after each cooling stage showed that the most significant structural changes occurred in the pre-chiller, where the temperature of carcasses and water was higher, which contributes to greater absorption.

Assessment of nutritional and lipid quality of salted cereal bars prepared with different binding agents / Evaluación de la calidad nutricional y lipídica de barras de cereales saladas preparadas con diferentes aglutinantes

ABSTRACT The aim of this paper was to assess the nutritional and lipid quality of salty cereal bars preparedusing different binding agents. The experiment consisted of preparing four cereal formulations with four different binding agents (collagen, guar gum, xanthan gum and psyllium). The physicochemical characteristics and main minerals of the bars were assessed to determine the nutritional value, atherogenic index and thrombogenic index. The ratios between hypocholesterolemic and hypercholesterolemic fatty acids were determined to assess the lipid quality of the product. The results show that the bars have considerable lipid content, carbohydrates, protein, fiber and energetic value. The atherogenicindexindex, thrombogenic index, and ratios between hypocholesterolemic and hypercholesterolemic fatty acids for all the formulations had good lipid quality, which indicates that the bars are a healthy food alternative.

RESUMEN Este estudio tuvo por objetivo elaborar barras de cereales saladas, utilizando diferentes agentes de unión y evaluar su calidad nutricional y lipídica. Para ello se elaboraron cuatro formulaciones de barras de cereales alterando solamente los agentes de unión (colágeno, gomaguar, goma xantana y psyllium). En las barras de cereales desarrolladas se evaluó las características físico-químicas y principales minerales para determinar el valor nutricional y los índices de aterogenicidad (IA), trombogenicidad (IT) así como las razones entre ácidos grasos hipocolesterolémicos e hipercolesterolémicos (HH) para verificar la calidad lipídica del producto. Las barras desarrolladas presentaron considerables contenidos de lípidos, carbohidratos, proteína, fibras y valor energético. El perfil de ácidos grasos así como los índices de aterogenicidad (IA), trombogenicidad (IT) y razones entre los ácidos hipocolesterolémicos e hipercolesterolémicos (HH) mostraron para todas las formulaciones una buena calidad lipídica indicando una alternativa de alimento sano y diferenciado.