Abstract One of the appeals of the rising organic market is the guarantee of offering healthier foods with less impact on the environment, from a more sustainable production method. Dairy market is one of the most popular in the sector but studies on organic dairy products safety are still scarce. The objective of this study was to evaluate the microbiological quality of organic and conventional Minas Frescal cheese samples, and the antimicrobial sensitivity of isolated strains of Escherichia coli and coagulase-positive Staphylococcus to different antimicrobials. Listeria spp. and Salmonella spp. was not detected in any of the samples analyzed. Regarding coagulase-positive Staphylococcus, 70% showed higher counts than that is established by Brazilian legislation, but with no significant difference between the systems. In the determination of the Most Probable Number of E. coli was observed significant difference between the systems, with a higher contamination index in cheeses derived from the organic system. All strains isolated showed 100% resistance to β-lactams and both in the conventional and organic systems were observed multiple resistance characteristics. Considering the similarity of the results obtained, it is necessary to analyze other parameters such as production system, herd health and good manufacturing practices to compare deeply both systems.

Abstract Willing to increase the shelf life of the food matrix, studies regarding new preservations methods are developed to preserve fish deterioration. The application of natural additives as preservatives is increasingly common, with a current emphasis on the growing use of protein hydrolysates, in substitution to artificial ones. These compounds have been the subject of recent studies, focusing on determining their functional properties and the best form of applying peptide chains. The present study aimed to evaluate the effects of the protein hydrolysate obtained by the enzymatic hydrolysis of commercial fish gelatin added to rainbow trout fillets (Oncorhynchus mykiss) packed under vacuum and maintained under refrigeration. The fillets were distributed into three sample groups (controls and hydrolysate addition at 1:10 and 1:1 ratios). Microbiological and physico-chemical assessments were carried out. The results were compared and correlations observed regarding fish preservation assessments. A relationship between pH, redox potential and N-TVB was verified when compared to microbial development, especially with regard to psychrotrophic aerobic heterotrophic bacteria count. It was concluded that the application of protein hydrolysate as an additive is promising and can be effective in the control of food quality and maintenance of freshness for a longer period.

Abstract The decreasing stock of the main species consumed in Brazil has stimulated studies regarding the use and development of products using low commercial value species. The shrimp trawling modality produces a large volume of a “mix” category comprising low commercial value fish. However, it is necessary to develop products with greater practicality to meet the current demands of the Brazilian consumer. The aim of the present study was to develop a sausage using a low commercial value fish, the Brazilian flathead (Percophis brasiliensis ), caught in the fish trawling “mix” category landed in Niterói/RJ, and perform physico-chemical, microbiological, toxicological and sensorial analyses. The centesimal composition of the analyzed fish were as follows: humidity 73.78%, proteins 16.17%, carbohydrates 3.75%, total lipids 4.41% and ash 1.78%. The microbiological and toxicological results were within the legislation standards. Twenty varieties of fatty acids (AG) were detected, with the most frequent being palmitic acid (22.81%). Among the omega-3 series, the most frequent were eicosapentaenoic acid (5.36%) and docosahexaenoic acid (15.95%). Regarding minerals, the most noteworthy were sodium, calcium and iron (1114.24 mg, 112.32 mg and 1.73 mg respectively). The sausage showed 87.30% acceptability. The results demonstrate that the low commercial value fish Brazilian flathead resulted in a viable product for use in fish technology, with excellent nutritional results.

Resumo O objetivo deste estudo foi investigar a qualidade nutricional bem como a estabilidade lipídica de filés de Arapaima gigas. Um total de 27,32 kg de filés de A. gigas foi obtido e a composição centesimal e o perfil de ácidos graxos foram imediatamente determinados. Além disso, os parâmetros de oxidação lipídica foram analisados durante 15 e 90 dias, a 4 °C e -20 °C, respectivamente. Os filés de A. gigas apresentaram elevado teor de proteína (>15%) e baixa quantidade de lipídeos (<2%), com elevado conteúdo de ácidos graxos poli-insaturados (AGPI) (43,97%). Os índices de qualidade nutricional foram: índice de aterogenicidade (0,35); índice de trombogenicidade (0,28) e razão de ácidos graxos hipocolesterolêmico/hipercolesterolêmico (2,37). Em geral, um aumento seguido por uma diminuição foi observado nos resultados de índice de peróxidos (IP) e malonaldeído (MDA), em ambas as temperaturas de estocagem (p < 0,05). O perfil lipídico apresentou uma elevada qualidade nutricional, entretanto novos métodos de conservação devem ser investigados nesta matriz, devido ao aumento de oxidação lipídica durante a refrigeração e o congelamento.

Abstract The nutritional quality and lipid stability of Arapaima gigas fillets were investigated. A total of 27.32 kg of A. gigas fillets were obtained and the proximate composition and fatty acid profile immediately determined. In addition, the lipid oxidation parameters were analyzed during 15 and 90 days at 4 °C and –20 °C, respectively. The A. gigas fillets presented high protein (> 15%) and low lipid (< 2%) contents with elevated polyunsaturated fatty acid (PUFAs) contents (43.97%). The nutritional quality indices were the atherogenicity index (0.35), thrombogenicity index (0.28) and the hypocholesterolemic acid/ hypercholesterolemic acid ratio (2.37). Overall, an increase followed by a decrease was observed in the peroxide index (PI) and malondialdehyde content (MDA) results at both storage temperatures ( p < 0.05). The lipid profile exhibited great nutritional quality, however new conservation methods should be investigated for this matrix due to increased lipid oxidation during refrigerated and frozen storage.