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Abstract This study assessed the effect of different concentrations of (Capsicum baccatum var. pendulum) on lipid oxidation, microbiological and sensorial characteristics of four different formulations of fresh pork sausage and smoked (control, F1, F2, F3), with the substitution of industrial antioxidant for the natural one. Lipid oxidation values (TBARS) did not display significant differences (P>0.05) among the treatments, and at different times of analysis (storage). The only significant differences were between the different types of sausages (fresh and smoked). The enumeration of all the microorganisms searched was below the standard required by Brazilian laws. F2 formula received the highest scores for acceptance but did not display significant difference (P>0.05) as it refers to taste, with the remaining formulations. The substitution of the synthetic antioxidant by the natural one displayed similar results, demonstrating that the natural extract from the balloon pepper does not affect the technological and sensorial properties of the sausages, which proves the viability of the product.

https://doi.org/10.1590/fst.09221

Sensory attributes and Lipid oxidation of smoked lamb sausage formulated with passion fruit meal, potassium chloride and calcium chloride
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MAIA JUNIOR, Jonhny de Azevedo

; HENRY, Fábio da Costa

; DELLA LUCIA, Suzana Maria

; SANTOS JUNIOR, Alexandre Cristiano

; CABRAL, Natália de Oliveira

; QUIRINI, Célia Raquel

; VALLE, Felipe Roberto Amaral Ferreira

Food Science and Technology

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Jun 2020, Volume 40 Nº 2 Páginas 423 - 429

Resumo: En | Texto: En | PDF: En

Abstract This study evaluated the sensory attributes and lipid peroxidation of smoked lamb sausage prepared with passion fruit meal, potassium chloride and calcium chloride. The samples were produced and smoked at Instituto Federal do Espírito Santo, where they were kept vacuum packed and frozen until laboratory analysis. The formulations with passion fruit meal presented lower weight loss by smoking. No microbiological growth was detected in the 90-day study period. Formulation 1 was the best in the attributes color, aroma, flavor, texture, overall impression and purchase intention. The use of passion fruit meal to replace fat, potassium chloride and calcium chloride did not affect oxidation of the product during the study period. The addition of passion fruit meal, potassium chloride and calcium chloride to smoked lamb sausage, especially in Formulation 1, produced the best results and the levels of these ingredients did not interfere in oxidation.

https://doi.org/10.1590/fst.02419 662 downloads

Evaluation of Dynamic Mechanical Properties of Fique Fabric/Epoxy Composites
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Oliveira, Michelle Souza

; Garcia Filho, Fabio da Costa

; Luz, Fernanda Santos da

; Demosthenes, Luana Cristyne da Cruz

; Pereira, Artur Camposo

; Colorado, Henry Alonso

; Nascimento, Lucio Fabio Cassiano

; Monteiro, Sergio Neves

Materials Research

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2019, Volume 22 elocation e20190125

Resumo: En | Texto: En | PDF: En

The fique is a plant typical of the Colombian Andes, from which relatively common items are fabricated. One of these is woven fabric extensively applied in sackcloths. The mechanical strength of fique fabric have motivated recent investigations on possible reinforcement of polymer matrix composites. For this purpose its thermo-mechanical behavior was unveiled. In particular, dynamic mechanical analysis (DMA) of fique fabric reinforced polyester matrix composites disclosed improved viscoelastic behavior in association with change in the glass transition temperature. The present work extends this investigation to epoxy matrix, which is one of the most employed thermoset polymer for composite matrix. Fique fabric volumetric fractions of up to 50% are for the first time incorporated into epoxy composites. It was found that these incorporations significantly increased the viscoelastic stiffness of the composite, given by the storage modulus (E’), in the temperature interval from -50 to 170°C. An accentuated softening in viscoelastic stiffness was revealed for all composites above 75°C. Peaks in both the loss modulus (E”) and tangent delta (tan δ), respectively associated with the lower and upper limits of the glass transition temperature, were shifted towards higher temperatures with increasing amount of fique fabric.

https://doi.org/10.1590/1980-5373-mr-2019-0125 835 downloads

Evaluation of the Projectile's loss of Energy in Polyester Composite Reinforced with Fique Fiber and Fabric
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Pereira, Artur Camposo

; Assis, Foluke Salgado de

; Garcia Filho, Fabio da Costa

; Oliveira, Michelle Souza

; Lima, Eduardo Sousa

; Lopera, Henry Alonso Colorado

; Monteiro, Sergio Neves

Materials Research

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2019, Volume 22 elocation e20190146

Resumo: En | Texto: En | PDF: En

Firearms threat has always been a matter of personal concern, especially to soldiers in armed conflicts as well as police officers and civilians involved with public security. A multilayered armor system (MAS) is intended to personal protection against high kinetic energy ammunition, such as that used in rifles. MAS layers are normally composed of a front ceramic followed by a layer that must show both high impact resistance and low weight. Usually, synthetic fiber fabrics, such as aramid in Kevlar® and ultra-high molecular weight polyethylene (UHMWP) in Dyneema® are commonly used as the second layer. Currently, composites reinforced with natural fibers are also being considered as second MAS layer due to their good performance associated with the advantages of being cheaper and environmentally friendly. The fique is a relatively unknown natural fiber extracted from leaves of a plant native of South American Andes. In the present work, fique fibers and fique fabrics incorporated in polyester composite plates with volume fraction of 10, 20 and 30% were ballistic tested. The calculated projectile loss of energy indicated a relatively large energy dissipation by the composite. The tested specimens were statistically treated by the Weibull analysis and were examined by scanning electron microscopy.

https://doi.org/10.1590/1980-5373-mr-2019-0146 811 downloads

Mutton mortadella supplemented with yacón meal
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Santos Júnior, Alexandre Cristiano

; Henry, Fábio da Costa

; Maia Júnior, Jonhny de Azevedo

; Moulin, Monique Moreira

; Lucia, Suzana Maria Della

; Quirino, Célia Raquel

; Maradini Filho, Antonio Manoel

; Busato, Beatriz Módulo

Ciência Rural

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2018, Volume 48 Nº 9 elocation e20180349

Resumo: Pt En | Texto: Pt En | PDF: Pt | PDF: En

RESUMO: Este estudo avaliou o efeito de diferentes concentrações de farinha de yacon (Smallanthus sonchifolia) sobre as características físico-químicas, microbiológicas e sensoriais de quatro formulações de mortadelas (F1, F2, F3 e controle) preparadas com carne de ovinos, gordura suína e aditivos. Todas as formulações atenderam aos padrões físico-químicos e microbiológicos definidos nas regulamentações para produção de mortadela no Brasil. As formulações controle e F1 obtiveram as melhores pontuações de aceitação, em comparação com F2 e F3. Os julgadores declararam intenção de compra favorável para as formulações controle, F1 e F2. Os resultados mostram que a mortadela de carne ovina suplementada com farinha de yacon é uma alternativa promissora na fabricação de produtos cárneos mais saudáveis.

ABSTRACT: This study evaluated the effect of different yacón meal concentrations (Smallanthus sonchifolia) on the physicochemical, microbiological, and sensory characteristics of four mortadella formulations (F1, F2, F3, and control) prepared with mutton, pork fat, and additives. All formulations met the physicochemical and microbiological standards defined in regulations for mortadella production in Brazil. Control and F1 were the formulations with better acceptance scores, compared with F2 and F3. The judges stated favorable purchase intention for the control, F1 and F2 formulations. Results showed that mutton mortadella supplemented with yacón meal is a promising alternative in the manufacture of healthier meat products.

https://doi.org/10.1590/0103-8478cr20180349 880 downloads

Fish assemblages in a coastal bay adjacent to a network of marine protected areas in southern Brazil
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Cattani, André Pereira

; Jorge, Fábio Gonçalves Daura

; Ribeiro, Gisela Costa

; Wedekin, Leonardo Liberali

; Lopes, Paulo César de Azevedo Simões

; Rupil, Gabriel Martín

; Spach, Henry Louis

Brazilian Journal of Oceanography

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Set 2016, Volume 64 Nº 3 Páginas 295 - 308

Resumo: Pt En | Texto: Pt En | PDF: Pt | PDF: En

Resumo A Baía Norte em Santa Catarina, é considerada como uma típica baía costeira, rodeada por uma rede de Áreas Marinhas Protegidas. Este estudo teve como objetivos descrever a composição e estrutura da comunidade de peixes, testar a influência dos padrões espaciais e sazonais e avaliar a influência das variáveis abióticas nos padrões de abundância. Amostragens sazonais foram realizadas por meio de arrasto de fundo em seis áreas predefinidas da Baía Norte no verão, outono, inverno e primavera no ano de 2005. Simultaneamente, foram coletados dados do ambiente com uma sonda multiparâmetro. Diferenças temporais e espaciais na abundância de peixes foram testados por uma análise PERMANOVA. Para visualizar graficamente as diferenças encontradas na PERMANOVA, foi realizada a análise canônica de coordenadas principais (CAP). Para avaliar a influência de variáveis ambientais sobre a fauna de peixes, foi aplicado um DISTLM usando critério de informação de Akaike (AIC). Foram coletados 9.888 espécimes, distribuídos em 27 famílias e 62 espécies. Citharichthys spilopterus foi a espécie dominante. A PERMANOVA detectou diferenças na abundância entre estações, áreas e interação entre todos os fatores. O DISTLM selecionou a temperatura e pH. Os resultados enfatizam a sazonalidade como um fator importante para a estruturação da fauna de peixes do local de estudo.

Abstract Baía Norte (North Bay) in Santa Catarina State is considered a typical coastal bay and is surrounded by a network of Marine Protected Areas. The objectives of this study were to describe the composition of the demersal fish assemblage, identify seasonal and spatial structures on a fine scale and evaluate the role of habitat descriptors and abiotic variables affecting the fish assemblage structure. Seasonal samplings were conducted in 2005, using bottom trawls in six pre-established areas in Baía Norte in summer, fall, winter and spring. Simultaneously with each trawl, environmental data were collected with a multiparameter probe. Temporal and spatial differences in fish abundance were tested by a PERMANOVA. To illustratethe differences detected graphically we ran a canonical analysis of principal coordinates (CAP). The influence of environmental variables on the fish fauna was evaluated using a Distant Based Linear Model (DistLM) with Akaike's information criterion (AIC). A total of 9,888 specimens, distributed in 27 families and 62 species, were collected. Citharichthys spilopterus was the most abundant species. PERMANOVA detected differences for abundance between seasons, areas and interaction among all the factors. The DISTLM selected temperature and pH. The results highlight seasonality as an important factor in the structuring of fish fauna of the study place.

https://doi.org/10.1590/S1679-87592016121306403 2100 downloads

Effects of heat stress on the physiological parameters and productivity of hair sheep in tropical and coastal environments
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Gesualdi Júnior, Antonio

; Sales, Érika Sá Viana

; Freitas, Rafael Souza

; Henry, Fábio da Costa

; Oliveira, Vicente de Paulo Santos de

; Gesualdi, Ana Cristina Ladeira de Souza

Revista Brasileira de Zootecnia

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Out 2014, Volume 43 Nº 10 Páginas 556 - 560

Resumo: En | Texto: En | PDF: En

The experiment was carried out with sheep during the finishing phase in a partial confinement system to evaluate the following physiological parameters: rectal temperature (RT), respiratory rate (RR), heart rate (HR), productive performance and carcass characteristics. Fourteen uncastrated sheep with an average initial age of 90 days belonging to two genetic groups were used. There were seven Santa Inês animals, whose average initial live weight (ILW) was 23.65 kg, and seven F1 Dorper × St. Inês animals, with an ILW of 20.02 kg. The treatments were the two genetic groups and two times for the collection of the physiological parameters, at 09.00 h and 15.00 h. Evaluation took place once a week, in a shared stall, always following a 20-min grazing activity. The animals had daily access to a Megathyrsus maximus(Jacquin) pasture, cultivar Masai, from 08.00 h to 17.00 h and their feed was placed in a trough, at a forage:concentrate ratio of 51:49 in the total dry matter. The concentrate consisted of 900 g/kg of ground corn and 100 g/kg of soybean meal, and the roughage supplied was alfalfa hay. There was no interaction between treatments for the studied variables. The physiological parameters were affected only by the time of day. The variables RR and RT were higher at 15.00 h, while the highest HR values were observed at 09.00 h. Neither of the two genetic groups differed for performance and carcass characteristics. Hair sheep belonging to close genetic groups show no differences in performance, carcass characteristics and physiological responses when subjected to heat stress.

https://doi.org/10.1590/S1516-35982014001000008 3367 downloads

Elimination of coliforms and Salmonella spp. in sheep meat by gamma irradiation treatment
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Henriques, Luciana Salles Vasconcelos

; Henry, Fábio da Costa

; Barbosa, João Batista

; Ladeira, Silvania Alves

; Pereira, Silvia Menezes de Faria

; Antonio, Isabela Maria da Silva

; Teixeira, Gina Nunes

; Martins, Meire Lelis Leal

; Vital, Helio de Carvalho

; Rodrigues, Dália dos Prazeres

; Reis, Eliane Moura Falavina dos

Brazilian Journal of Microbiology

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Dez 2013, Volume 44 Nº 4 Páginas 1147 - 1153

Resumo: En | Texto: En | PDF: En

This study aimed at evaluating the bacteriological effects of the treatment of sheep meat contaminated with total coliforms, coliforms at 45 °C and Salmonella spp. by using irradiation at doses of 3 kGy and 5 kGy. Thirty sheep meat samples were collected from animals located in Rio de Janeiro State, Brazil, and then grouped in three lots including 10 samples: non-irradiated (control); irradiated with 3 kGy; and irradiated with 5 kGy. Exposure to gamma radiation in a 137Cs source-driven irradiating facility was perfomed at the Nuclear Defense Section of the Brazilian Army Technological Center (CTEx) in Rio de Janeiro. The samples were kept under freezing temperature (-18 °C) until the analyses, which occurred in two and four months after irradiation. The results were interpreted by comparison with the standards of the current legislation and demonstrated that non-irradiated samples were outside the parameters established by law for all groups of bacteria studied. Gamma irradiation was effective in inactivating those microorganisms at both doses tested and the optimal dose was achieved at 3 kGy. The results have shown not only the need for sanitary conditions improvements in slaughter and processing of sheep meat but also the irradiation effectiveness to eliminate coliform bacteria and Salmonella spp.

2308 downloads

10.

Caracterização do processo de rigor mortis em músculos de cordeiros da raça Santa Inês e F1 Santa Inês x Dorper
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Costa, Rafael dos Santos

; Henry, Fábio da Costa

; Quirino, Celia Raquel

; Henriques, Luciana Salles Vasconcelos

; Carvalho, Eulógio Carlos Queiroz de

; Almeida, Selma Bergara

Revista de Ciências Agrárias

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Jan 2011, Volume 34 Nº 1 Páginas 143 - 153

Resumo: Pt En | Texto: Pt En | PDF: Pt | PDF: En

O desenvolvimento do processo de rigor mortis nas carcaças dos animais de açougue influenciam diretamente a qualidade da carne. As características do processo de rigor mortis em carcaça de ovinos durante o processamento industrial para obtenção de carcaças resfriadas já foram estudadas em outros países e no Brasil em ovinos Santa Inês, mas ainda não estabelecidas em ovinos F1 Santa Inês x Dorper. Assim, objetivou-se neste trabalho caracterizar o processo de rigor mortis dos músculos Semitendinosus e Triceps brachii durante o resfriamento industrial e maciez da carne, em 10 carcaças ovinas. Foram escolhidos aleatoriamente 10 ovinos machos inteiros, sendo seis da raça Santa Inês e quatro F1 Santa Inês x Dorper, abatidos no Matadouro Frigorífico de Campos - Campos dos Goytacazes, Rio de Janeiro. Após a sangria, analisou-se temperatura, pH, comprimento de sarcômero em diferentes intervalos de tempo (4h; 6h; 8h; 10h; 12h; e 24h) e força de cisalhamento ou maciez às 48h, do músculo Semitendinosus. Paralelamente, foi realizada a correlação entre a análise sensorial e a análise instrumental desse músculo. A temperatura da câmara fria variou de 12,2°C (4h) a -0,5°C (24h) e a temperatura média das carcaças foi de 26,80°C e -0,20°C, respectivamente. O pH médio inicial do músculo Semitendinosus foi de 6,62 e o final 5,64 enquanto no músculo T. brachii foi de 6,50 (4h) e 5,68 (24h). A contração máxima do sarcômero do músculo Semitendinosus ocorreu na 12ªh(1,50mm) após a sangria e no músculo Triceps brachii, no intervalo entre a 10ªh e 24ªh (1,53 a 1,57mm). No músculo Semitendinosus a força de cisalhamento ou maciez foi semelhante entre cordeiros da raça Santa Inês e F1 Santa Inês x Dorper, demonstrando que o grupo genético não influencia na maciez da carne. O painel sensorial confirmou os resultados obtidos na análise instrumental. Na correlação da análise instrumental (força de cisalhamento) com a análise sensorial, quando comparadas diferentes grupos genéticos, observou-se uma boa correlação inversa (r = -0,87).

The development of rigor mortis process of butcher animal carcasses directly influencing the meat quality. The characteristics of rigor mortis process in ovine carcass during industrial chilling to obtain the chilled carcasses have been studied in other countries and in Brazil in Santa Ines sheep, but not yet established in F1 Dorper x Santa Inês. Thus, this research was designed to characterize the rigor mortis process of Semitendinosus and Triceps brachii muscles during the industrial chilling and meat tenderness in 10 ovine carcasses. Ten intact male ovines breed were randomly assembled, six of Santa Inês breed and four F1 Dorper x Santa Inês, slaughtered at Campos Slaughterhouse - Campos dos Goytacazes, Rio de Janeiro. After exsanguination, were measured temperature, pH and sarcomere length at different times (4h; 6h; 8h; 10h; 12h; and 24h) and shear force or tenderness (48h) of Semitendinosus muscle. In parallel was accomplished the sensorial analysis relationships to instrumental values of this muscle. The chilling room temperature varied between 12.2 °C (4h) and -0.5°C (24h) and the mean temperature of carcasses was 26.80°C and -0.20°C, respectively. The mean initial pH of Semitendinosus was 6.62 and final 5.64 and of Triceps brachii was 6.50 (4h) and 5.68 (24h). The maximum contraction of sarcomere of Semitendinosus occurred at 12th hour (1.50mm) after exsanguination whereas for the Triceps brachii,at the range of the 10th to 24th hours (1.53 to 1.57mm). Semitendinosus muscle shear force and tenderness was similar in lambs of Santa Ines breed and F1 Dorper x Santa Inês, demonstrating that the genetic group did not affect meat tenderness. The sensory panel confirmed the results obtained in instrumental analysis. The correlation of instrumental analysis (shear force) when compared different genetic groups, was found a good inversed correlation (r = -0.87).

2555 downloads

11.

Irradiation effects on meat: a review
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Henry, Fábio Costa

Revista de Ciências Agrárias

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Dez 2009, Volume 32 Nº 2 Páginas 255 - 262

Resumo: Pt En | Texto: Pt En | PDF: Pt | PDF: En

A irradiação de alimentos é um processo que expõe o alimento às radiações ionizantes tais como os raios gama, emitidos pelos isótopos radioativos 60Co e 137Cs, ou, os elétrons de alta energia e os raios X. A irradiação pode induzir a formação de compostos de carbonil isooctano solúveis na fração do lipídio e carbonils solúveis nos ácidos da fração proteica da carne. A dose crescente da irradiação aumenta estes compostos, entretanto o cozimento pode reduzi-los. Entre os componentes voláteis, 1 heptene e 1 nonene são mais influenciados pela dose de radiação, e os aldeídos (propanal, pentanal, hexanal) são mais influenciados pelo tipo de embalagem (aerobiose vs vácuo). Os compostos voláteis sulfurosos formados a partir dos compostos sulfurosos (primeiramente amino ácidos) também contribuem para o odor do alimento irradiado. A redução da temperatura durante o processo da irradiação reduz os efeitos indesejáveis no odor/sabor, pois a geração e a dispersão de radicais livres são reduzidas. Finalmente, a radiólise da água pode ser o iniciador dos produtos de decomposição da oxidação dos lipídios e dos componentes voláteis responsáveis pelo odor do alimento irradiado. Os métodos utilizados para diminuir os efeitos prejudiciais da irradiação incluem a exclusão do oxigênio (embalagem a vácuo), a utilização de gases inertes (azoto) e a adição de agentes protetores (antioxidantes).

Food irradiation is a process exposing food to ionizing radiations such as gamma rays emitted from the radioisotopes 60Co and 137Cs, or, high energy electrons and X-rays produced by machine sources. Irradiation can induce formation of isooctane-soluble carbonyl compounds in the lipid fraction and acid-soluble carbonyls in the protein fraction of meat. Increasing irradiation dose increases these compounds however, cooking reduces them. Among the volatile components, 1-heptene and 1-nonene are influenced most by irradiation dose, and aldehydes (propanal, pentanal, hexanal) are influenced most by packaging type (aerobiose vs vacuum). Sulfur-containing volatiles formed from sulfur-containing compounds (primarily amino acids) also contribute to irradiation odor. Reducing the temperature during the irradiation process reduces the effects on odor/flavor because free radical generation and dispersion are reduced. Ultimately, radiolysis of water into free radical species may be the initiators of both lipid oxidation breakdown products and sulfur-containing volatiles responsible for irradiation odor. Methods to decrease the detrimental effects of irradiation include oxygen exclusion (vacuum packaging), replacement with inert gases (nitrogen) and addition of protective agents (antioxidants).

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