Orientador: João Batista Kochenborger Fernandes / Banca: Teresa Cristina Ribeiro Dias Koberstein / Banca: Carmino Hayashi / Resumo: Este trabalho teve como objetivo avaliar o efeito da silagem ácida de resíduos da filetagem de tilápias em dietas do piauçu Leporinus macrocephalus. Foram utilizados 300 alevinos de piauçu com três faixas de pesos (2,0-2,5g; 2,51- 3,0g; 3,01-3,5g), distribuídos em 30 aquários de 100 litros de volume útil. O delineamento utilizado foi em blocos casualizados com duas repetições por bloco. Os peixes foram alimentados até a saciedade sem que houvesse sobras, duas vezes ao dia com dietas isoproteicas (32% PB) e isoenergéticas (4150kcal/kg EB). Foram empregados cinco tratamentos sendo: 0%, 2%, 4%, 6% e 8% de inclusão de silagem ácida de resíduos de filetagem de tilápias nas dietas. Durante todo o experimento a qualidade da água foi mantida em condições ideais para um bom desenvolvimento da espécie. Foram avaliados os parâmetros de desempenho, composição corporal, eficiência de utilização de nutrientes, índice hepato-somático e índice gordura-víscero-somático. Após 84 dias, os resultados mostraram que não ocorreram diferenças significativas sobre nenhum dos parâmetros avaliados (P>0,05), indicando que a inclusão de até 8% de silagem ácida de resíduos de filetagem de tilápias na dieta de alevinos de piauçu não causou prejuízo no crescimento, saúde e qualidade da carcaça. / Abstract: This work aimed to evaluate the effect of acid ensilage of tilapia filleting residues on diets for piauçu Leporinus macrocephalus. It was used 300 piauçu fry with three weight ranges (2.0-2.5g; 2.51-3.0g; 3.01-3.5g), distributed in 30 aquaria with 100 liters of useful volume. The design used was randomized blocks with two replicates each block. Fish were fed until satiation with no leftovers, twice a day with isoproteic (32% CP) and isoenergetic (4150kcal/kg GE) diets. Five treatments were applied: 0%, 2%, 4%, 6% and 8% of tilapia filleting residues acid ensilage inclusion on the diets. During all the experiment, water quality was maintained under ideal conditions for the species good development. Parameters of performance, body composition, nutrient utilization efficiency, hepato-somatic index and mesenteric fat index were evaluated. After 84 days, results have shown no significant differences for any of the tested treatments (P>0.05), indicating that the inclusion of up to 8% of tilapia filleting residues acid ensilage on diets for piauçu fry has caused no damage on growth, health or carcass quality. / Mestre

Made available in DSpace on 2017-07-10T17:44:34Z (GMT). No. of bitstreams: 1 Adriano_Vitor_Azevedo.pdf: 597728 bytes, checksum: e6a13262b762314a59f32f1842001ead (MD5) Previous issue date: 2015-09-02 / The objective was proportional an analysis in the processing of Nile tilapia in different weight ranges. A total of 200 tilapias were used, separated into four weight groups: P1 (180 to 220 g); P2 (280-320 g); P3 (380-420 g) and P4 (480-520 g), derived from a farmers association of fish in net-tank from the hydroelectric Governor José Richa-Salto Caxias, Pr. The fish were processed in an industrial environment . For statistical analysis, we used the analysis of variance, followed by F test at 5% significance level, and when significant Tukey test. The found average weights were P1 (206g), P2 (297g); P3 (382g) and P4 (491g). A clean trunk proceeds analysis was significant for P2 weight ranges (51.15%), P3 (51.36%) and P4 (53.01%). Proximate analysis for clean trunks were used, and the weight ranges P3 and P4 were significant for protein and fat. As the production cost and manufacturing proceeds for the clean trunk, the weight range is indicated P2 / O objetivo do trabalho foi o de proporcionar uma análise no processamento da tilápia do Nilo em diferentes faixas de peso. Foram utilizados um total de 200 tilápias, separadas em quatro grupos de pesos: P1 (180 a 220 g); P2 (280 a 320 g); P3 (380 a 420 g) e P4 (480 a 520 g), oriundos de uma associação de aquicultores de peixes em tanques-rede do reservatório da Usina Hidrelétrica Governador José Richa-Salto Caxias, PR. Os peixes foram processados em um ambiente industrial. Para a análise estatística, foi utilizada a análise de variância, seguido do teste F em 5 % de significância, e o teste de Tukey quando significativo. Os pesos médios encontrados foram P1 (206g), P2 (297g); P3 (382g) e P4 (491g). A análise de rendimento de tronco limpo mostrou-se significativa para as faixas de peso P2 (51,15%), P3 (51,36%) e P4 (53,01%). Para análise centesimal foram utilizados os troncos limpos, e as faixas de peso P3 e P4 foram significativas para proteína e gordura. Quanto ao custo de produção e rendimento industrial para obter o tronco limpo, a faixa de peso indicada é o P2

Orientadores: Felix Guillermo Reyes Reyes, Marili Villa Nova Rodrigues / Dissertação (mestrado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos / Made available in DSpace on 2018-08-19T20:15:42Z (GMT). No. of bitstreams: 1 Branco_LucianadaConceicaoCastello_M.pdf: 696133 bytes, checksum: 0c1ae932e7cdd4cd2fea5388f7a0bb5a (MD5) Previous issue date: 2012 / Resumo: Os antimicrobianos são aplicados mundialmente na tilapicultura para o tratamento de bacterioses, principais doenças que acometem esta espécie. Entre os antibióticos, a enrofloxacina (ENR), pertencente à família das quinolonas, é utilizada internacionalmente e tem demonstrado ser eficaz no tratamento de infecções bacterianas. No Brasil, seu uso na criação de peixes ainda não foi aprovado, mas o Ministério da Agricultura, Pecuária e Abastecimento (MAPA) incluiu, em 2010, este fármaco no Plano Nacional de Controle de Resíduos e Contaminantes em Peixes (PNCRC). A ENR é biotransformada pelos animais à ciprofloxacina (CIP), composto este que apresenta atividade antimicrobiana e é utilizado na medicina humana. O processamento de alimentos tem mostrado ser um fator positivo para a segurança dos alimentos, devido à possível degradação de resíduos de antimicrobianos que poderiam causar o desenvolvimento de resistência em micro-organismos ou induzir efeitos adversos na saúde de seres humanos. Assim, é de grande importância, do ponto de vista da saúde pública e de conhecimento científico, conhecer o comportamento de resíduos de medicamentos veterinários nos alimentos quando submetidos ao processamento. O fishbúrguer, preparado com carne de tilápia, têm demonstrado elevada aceitação pelos consumidores. Isto reflete o novo estilo da vida em que os requisitos para a compra de um alimento incluem os benefícios nutricionais e também a conveniência de preparação. Para avaliar a diminuição dos níveis de resíduo de ENR e CIP presentes em filé de tilápia, durante processo de produção e fritura dos mesmos, torna-se necessário o desenvolvimento e validação de metodologia analítica que apresentem precisão, exatidão e sensibilidade para determinar este composto e seu metabólito. Portanto, os objetivos deste trabalho foram em filé de tilápia, bem como em um produto derivado, fishbúrguer, para avaliar a estabilidade dessas substâncias durante o processo de produção e fritura. Para este fim, um método simples, rápido e de baixo custo, utilizando LC-MS, foi desenvolvido e validado para a determinação simultânea de ENF e CIP. O preparo de amostra foi baseado na precipitação de proteínas com ácido tricloroacético, extração com acetonitrila e limpeza do extrato com hexano. A separação cromatográfica foi realizada em uma coluna C18. Para ambos os compostos, as curvas de calibração na matriz demonstraram linearidade superior a 0,99. O método foi seletivo, exato (91-100% de recuperação) e preciso (coeficientes de variação abaixo de 5%). Limites de detecção e quantificação foram, respectivamente, 3,5 e 10,4 µg/kg para ambos os compostos. Os valores calculados CCa e CCß foram, respectivamente, 107 e 114 µg/kg para ENR e 105 e 110 µg/kg para CIP (LMR estabelecido pela Comissão da UE é de 100 µg/kg para a soma de ENR e CIP). O método foi empregado para a determinação de resíduos de ENR e CIP em amostras de filés de tilápia obtidos a partir de peixes expostos a ENR (dose única de 40 mg/kg de peso corpóreo - administrado via ração). Os animais foram sacrificados após 4, 8 e 12 h de exposição. Resíduos acima do LMR foram encontrados mesmo após 12 h de administração do fármaco. A fim de avaliar a influência do processo de produção e fritura sobre os níveis residuais de ENR e CIP, fishbúrgueres foram preparados com filé de tilápias expostas a ENR. O método analítico para determinação da ENR e CIP no filé de tilápia foi adaptado e validado para a análise de fishbúrgueres antes e após fritura. Os métodos adaptados foram validados e mostraram-se linear, com coeficiente de correlação maior que 0,99, precisos (coeficiente de variação abaixo de 6%) e exatos (recuperação média de 90 a 106%). Foram analisadas amostras de fishbúrgueres (antes e após fritura) utilizando os métodos validados. Não foi verificada redução significativa dos níveis residuais da soma de ENR e CIP durante o preparo dos fishbúrgueres. No entanto, redução (p<0,05) de, aproximadamente, 10% foi verificada como consequência da fritura. Porém, essa redução pode ser considerada baixa em termos de segurança dos consumidores / Abstract: Antimicrobials are used worldwide for the treatment of tilapicultura bacteriosis, main diseases that affect this species. Among the antibiotics, enrofloxacin (ENR), belonging to the quinolone family, is used internationally and has been shown to be effective in treating bacterial infections in fish. In Brazil, its use in fish farm is not yet approved, but the Ministry of Agriculture, Livestock and Supply (MAPA) included, in 2010, this drug in the National Plan for Control of Residues and Contaminants in Fish (PNCRC). ENR is biotransformed in the body of animals being converted to ciprofloxacin (CIP), an active compound used in human medicine. Food processing has shown to be a positive factor for the food safety, due to the possible degradation of antimicrobial agents that could potentially cause development of resistance in microorganisms or induce adverse health effects in humans. Thus, it is of great importance, from the standpoint of public health and scientific knowledge, to know the behavior of veterinary drugs in foods when subjected to processing for consumption. The fishburger, prepared with meat from tilapia, have shown high acceptance by the consumers. This follows the new style of life in which the requirements for the purchase of a food include the nutritional benefits and the convenience of preparation. To evaluate the degradation of ENR present in meat processed as tilapia fishburger, it becomes necessary to develop and validate analytical methods that present precision, accuracy and sensitivity to determine this compound and CIP as well. Therefore, the objectives of this study were to develop and validate analytical method for the determination of ENR and CIP in tilapia fillet, as well as in a product derived from tilapia meat (fishburger) and to evaluate the stability of these substances during the frying of fishburgers prepared from tilapias exposed to ENR. For this purpose, a simple, fast and low cost LC-MS method for the simultaneous determination of ENR and CIP residues in tilapia fillet and fishburgers was developed and validated. Sample preparation was done by protein precipitation with trichloroacetic acid, acetonitrile extraction and extract clean up with hexane. The chromatographic separation was performed on a C18 column. For both compounds, matrix matched calibration curves showed linearity higher than 0.99. The method was selective, accurate (91-100% recovery) and precise (coefficients of variation below 5%). Limits of detection and quantification were, respectively, 3.5 and 10.4 µg/kg for both compounds. The calculated CCa and CCß values were, respectively, 107 and 114 µg/kg for ENR and 105 and 110 µg/kg for CIP (MRL established by the EU Commission is 100 µg/kg for the sum of ENR and CIP). The method was employed for the determination of ENR and CIP residues in samples of tilapia fillets obtained from fishes exposed to ENR (single dose of 40 mg/kg b.w incorporated in the feed). The animals were killed after 4, 8 and 12 h of exposure. Sum of residues of ENR and CIP above the MRL were found, even after 12 h of ENR administration. In order to evaluate the influence of cooking (frying) on the residual levels of ENR and CIP, fishburgers were formulated with fillet of tilapias exposed to ENR. The analytical method for the determination of ENR and CIP in tilapia fillet was adapted and validated for the analysis of the fishburgers before and after frying. Adapted and validated methods showed linearity with a correlation coefficient greater than 0.99, selectivity, precision (coefficient of variation below 6%) and accuracy (average recovery of 90 to 106%). Samples of fishburgers (before and after frying) were analyzed using the validated methods. A small reduction (approximately 10%) in the residual levels of ENR and CIP as a consequence of frying was verified, indicating that both compounds are stable to cooking conditions / Mestrado / Ciência de Alimentos / Mestre em Ciência de Alimentos

Orientador: Helena Maria André Bolini / Tese (doutorado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos / Made available in DSpace on 2018-08-30T23:02:50Z (GMT). No. of bitstreams: 1 Quadros_DiomarAugustode_D.pdf: 3437883 bytes, checksum: a4c528de83a60c6452013997d6642ced (MD5) Previous issue date: 2015 / Resumo: O presente trabalho teve como objetivo desenvolver um produto (hambúrguer) a base de pescado proveniente da pesca artesanal, com teor reduzido de sódio, como uma alternativa de oferta do produto à alimentação escolar. O estudo foi dividido em duas etapas: de campo e laboratorial. Na pesquisa de campo foi aplicado formulário de marcadores do consumo alimentar para indivíduos maiores de cinco anos, adaptado do Sistema de Vigilância Alimentar e Nutricional - Ministério da Saúde, como forma de avaliar o padrão alimentar dos estudantes de escolas públicas municipais de Matinhos/PR. Além do padrão alimentar, foi analisado o consumo de pescado e o hábito de consumo da alimentação escolar por meio de um questionário semiestruturado. Na fase laboratorial, foram determinadas as características biométricas, composição centesimal e os rendimentos da filetagem da Sororoca (Scomberomorus brasiliensis) e a composição centesimal, microbiológica e sensorial do produto elaborado (hambúrguer de Sororoca). Os resultados na fase de campo indicam que há um grande percentual de crianças que consomem salada crua (37,43%), frutas (49,70%), feijão (64,97%) e leite (79,94%) todos os dias, que são alimentos marcadores de alimentação saudável. Em relação aos alimentos marcadores de uma alimentação não saudável o consumo é elevado. Além disso, as crianças têm o hábito de consumo de peixe, preferencialmente frito, e da merenda escolar. Em relação ao produto elaborado, a redução de sódio não influencia os parâmetros físico-químicos, microbiológicos e sensoriais. Para o teste de aceitação, identificou-se que as formulações mais aceitas pelos consumidores adultos são as produzidas com polpa integral com 1,5% e 0,75% de sal. Entre os escolares todas as amostras foram bem aceitas e não foi identificado diferença entre elas. A ADQ® revelou que as amostras preparadas com polpa integral obtiveram uma intensidade maior para todos os atributos de aparência, aroma e sabor. Os termos descritores que direcionaram a preferência dos consumidores e determinam a aceitação das amostras são o formato de peixe, os gostos salgado e umami e os sabores de peixe, ervas e residual de tempero industrializado, sendo que o atributo formato do peixe influenciou positivamente os resultados. A redução no teor de sal proporcionou produtos com perfil sensorial dinâmico semelhante aos preparados com maior teor de sal, sem diferença significativa em tempo total de duração e com intensidade significativamente inferior (p < 0,05). Os resultados obtidos indicaram que é possível elaborar um produto para a alimentação escolar a base de pescado proveniente da pesca artesanal com redução de sal e com alta aceitação, promovendo a Segurança Alimentar e Nutricional dos estudantes / Abstract: This study aimed to develop a low-sodium product (burger)based on fish from artisanal fisheries as an alternative food in school meals. The study was divided into two stages: laboratory and field study. In the field study, food consumption markers for individuals over five years were used, which were adapted from the Food and Nutrition Surveillance System - Ministry of Health, in order to assess the dietary patterns of students from public schools in Matinhos / PR. In addition, fish consumption and the students¿ consumption habits were analyzed using a semi-structured questionnaire. In the laboratory study, the raw material (Scomberomorus brasiliensis) was evaluated for its physicochemical characteristics, while the processed product was characterized for its physicochemical, microbiological and sensorial properties. The results in the field study showed that despite a large percentage of children consumed raw salad, fruit, beans, and milk every day, a high rate of consumption of unhealthy foods was observed. In addition, it was observed that children have the habit of consuming fish and school meals. Regarding the processed product, sodium reduction did not affect the physicochemical, microbiological, and sensory parameters. For the acceptance testing, the formulations produced with the whole fish pulp and 1.5% and 0.75% salt were more accepted by adult consumers; among students, all samples were very well accepted, with no significant differences between them. The ADQ® revealed that the samples prepared with the whole pulp had higher intensities for all appearance attributes, aroma, and flavor. The descriptors that guided the consumers¿ preference and determined the product acceptance were fish format, salty and umami taste, fish flavor, herbs, and residual industrialized seasoning, and the attribute fish format positively affected the results. The lower salt content provided products with dynamic sensory profile similar to those prepared with higher salt, with no significant difference in total duration time, and with significantly lower intensity (p < 0.05). It is possible to develop a product for school meals based on fish from artisanal fisheries with reduced salt and high acceptance, therefore promoting food and nutrition security for the students / Doutorado / Consumo e Qualidade de Alimentos / Doutor em Alimentos e Nutrição

Thesis (PhD) -- tellenbosch University, 2014. / ENGLISH ABSTRACT: This study is part of the continuing global research effort dedicated to finding alternative aquafeed ingredients, which not only replace fish meal and fish oil as sources of essential nutrients in aquafeeds, but also provide specialist functional properties when included in feeds. Due to constraints in supply of fish meal and fish oil originating from wild capture fisheries, the continually growing aquafeed industry requires new sources of raw materials for the production of high quality feeds. The aim of the study was to investigate the specialist functional properties of feed ingredients (with emphasis on immune-stimulation potential) derived from fish processing waste after enzymatic hydrolysis by endogenous proteolytic enzymes (autolysis). Further aims were to (i) quantify effects of these feed ingredients on production performance of two species relevant to the South African aquaculture industry, namely Mozambique tilapia Oreochromis mossambicus and South African abalone Haliotis midae, (ii) compare performance to commercially available enzymatically produced feed ingredients, and (iii) separate the functional effects of these fish processing waste derived feed ingredients from the acid used to preserve them against bacterial spoilage during the autolysis process. Oil recovered after autolysis of rainbow trout viscera proved to be an attractive feed ingredient due to favourable effects on the non-specific cellular immune function of both Mozambique tilapia and South African abalone. However, in South African abalone, increased immune function due to inclusion of fish oil was accompanied by a significant decrease in production performance. The inclusion of hydrolysed proteins, obtained by autolysis of fish waste, in aquaculture feeds also improved non-specific immunity and survival of Mozambique tilapia significantly – independently of the preserving acid – although the same was not observed for South African abalone. Production performance was dependent on dietary hydrolysed protein inclusion levels in both species; excessive inclusion resulted in decreased production performance. The performance of dietary hydrolysed protein from autolysis and those from commercial production processes were significantly different, possibly as a result of different raw material origins and production processes. It is further shown that formic acid can contribute to improved water stability in abalone feeds, a novel mode of action not previously described. The study concludes that the simple autolysis process for processing of fish waste can provide aquafeed ingredients with immune stimulatory potential, which can contribute to improved production performance in the Mozambique tilapia and the South African abalone. The result can contribute to improved sustainability of the aquafeed industry, through substitution of fish meal and fish oil derived from capture fisheries with processed fish waste components. / AFRIKAANSE OPSOMMING: Hierdie studie vorm deel van die voortdurende en wêreldwye soeke na nuwe akwakultuur voerbestanddele wat nie net vismeel en –olie kan vervang as bron van noodsaaklike voedingstowwe nie, maar wat ook gespesialiseerde funksionele eienskappe openbaar wanneer dit in akwavoere ingesluit word. As gevolg van beperkings in die voorsiening van vismeel en –olie afkomstig vanaf wilde visserye, word die voortdurend groeiende akwavoer bedryf genoodsaak om nuwe grondstowwe te benut vir die vervaardiging van hoë kwaliteit voere. Die doelwit van die studie was om moontlike gespesialiseerde funksionele eienskappe (met spesifieke klem op potensiële immuun-stimulasie) van voerbestanddele te ondersoek wat herwin is vanaf reënboogforel proseseringsafval, na ensiematiese hidrolise d.m.v. endogene ensieme teenwoordig in die afval (outolise). Verdere doelwitte was om (i) effekte op produksie prestasie van hierdie bestanddele te kwantifiseer in twee akwakultuur spesies relevant tot die Suid- Afrikaanse bedryf (naamlik die Mosambiekse kurper Oreochromis mossambicus en die Suid- Afrikaanse perlemoen Haliotis midae), (ii) om produksie prestasie te vergelyk met kommersieel beskikbare voerbestanddele voorberei d.m.v. ensiemtegnologie, en (iii) om die moontlike effekte van die voerbestanddele te skei van die van die sure gebruik om die bestanddele te preserveer tydens die outolitiese proses. Daar is bevind dat olie herwin na outolise van reënboogforel ingewande ‘n goeie voerbestanddeel is wat gunstige effekte op die nie-spesifieke, sellulêre immuniteit van beide Mosambiekse kurper en Suid-Afrikaanse perlemoen gehad het. In die Suid-Afrikaanse perlemoen het verbeterde immuunfunksie gepaard gegaan met ‘n verswakking in produksie prestasie. Die gehidroliseerde proteïen komponent van ge-outoliseerde prosesseringsafval het ook beduidende verbetering in nie spesifieke immuniteit en oorlewing van Mosambiekse kurper tot gevolg gehad - onafhanklik van die preserverende suur - maar dieselfde is nie in die Suid-Afrikaanse perlemoen waargeneem nie. Produksie prestasie was afhanklik van die insluitingsvlakke van gehidroliseerde proteïen in beide spesies en dit is bevind dat oormatige insluiting produksie nadelig beïnvloed. Prestasie van proteïen afkomstig van outolise en die van ‘n kommersiële produksieproses het beduidend verskil, moontlik as gevolg van verskillende grondstowwe en prosesseringstegnieke. Daar is verder vir die eerste keer getoon dat mieresuur ‘n beduidende verbetering in waterstabiliteit in sekere perlemoenvoere teweeg kan bring. Die studie kom tot die slotsom dat die eenvoudige outolise proses funksionele akwavoerbestanddele kan produseer wat kan bydra tot ‘n verbetering in produksie prestasie in die Mosambiekse kurper en Suid-Afrikaanse perlemoen. Die resultaat kan bydra tot verbeterde volhoubaarheid van die akwavoer bedryf, deur vismeel en –olie afkomstig van wilde visserye, te vervang.

Made available in DSpace on 2016-06-02T19:51:49Z (GMT). No. of bitstreams: 1 3543.pdf: 3489397 bytes, checksum: 18a72d31d3761d5e83741fabc432a26d (MD5) Previous issue date: 2011-02-18 / Financiadora de Estudos e Projetos / The necessity for making production processes more efficient and effective is the desire of any organization. For this to become reality and does not generate high investment is necessary to use techniques that assist in improvement of the production process along with a appropriate schedule of productive resources. Among these techniques, the Simulation assists effectively those improvements, because it seeks to import the reality for a controlled environment, under several conditions, without physical risks and/or high costs involved. This technique becomes even more useful in growing markets, such as the tilapiculture. With the emergence of new fish processing facility, it is necessary a better organization in order to produce more adequately, serving its clients satisfactorily and expanding its business. Thus, the main purpose of this study was to develop a simulation model to assist the decision making about the production scheduling of a fish processing facility, located in the Sao Paulo state. To this end, it used as computational tool the software Arena, by Rockwell Software, and as research method the modeling and simulation, including in this the methodology SimuCAD and the development phases of a simulation model discussed by Banks (1998) and Law and Kelton (2000). With the construction of the model was able to work several alternative scenarios, testing different working hours, types of flows and production capacity, besides variations of the ending inventory in relation to sales. As result, it obtained a useful and differentiated model simulation to assist the decision making about production scheduling of fish processing facility studied, besides reducing the lead-time process and attending all the specific objectives established. At the end of this study, proposals for future research were suggested. / A necessidade de tornar os processos produtivos mais eficientes e eficazes é o desejo de qualquer organização. Para que isso se torne realidade e não gere altos investimentos faz-se necessário lançar mão de técnicas que auxiliem na melhoria do processo de produção juntamente com uma programação mais adequada dos recursos produtivos. Dentre tantas, a Simulação orienta de forma eficaz no cumprimento de tais melhorias, pois busca importar a realidade para um ambiente controlado, onde se pode estudar o seu comportamento, sob diversas condições, sem riscos físicos e/ou grandes custos envolvidos. Essa técnica se torna ainda mais útil em mercados crescentes, como é o caso da tilapicultura. Com o surgimento de novos frigoríficos de peixe, faz-se necessário uma melhor organização para que estes possam produzir de maneira adequada, atendendo seus clientes satisfatoriamente e expandindo seus negócios. Nesse sentido, o objetivo central deste trabalho foi desenvolver um modelo de simulação para auxiliar a tomada de decisões sobre a programação da produção de um frigorífico de peixe, localizado no interior do estado de São Paulo. Para tanto, utilizou-se como ferramenta computacional o software Arena, da Rockwell Softwares, e como método de pesquisa a modelagem e simulação, incluindo neste a metodologia SimuCAD e as etapas de desenvolvimento de um modelo de simulação discutidas por Banks (1998) e Law e Kelton (2000). Com a construção do modelo foi possível trabalhar diversas alternativas de cenários, testando diferentes jornadas de trabalho, tipos de fluxos e de capacidade produtiva, além de variações do estoque final com relação às vendas. Como resultado, obteve-se um modelo de simulação útil e diferenciado para auxiliar a tomada de decisão sobre a programação da produção do frigorífico de peixe estudado, além de reduzir o lead-time do processo e atender a todos os objetivos específicos estabelecidos. Ao término deste, propostas de pesquisas futuras foram sugeridas.

<p dir="ltr">Seafood plays a pivotal role in global economies, livelihoods, and nutritional security. However, climate change and global pandemics pose significant threats to seafood harvests, production, supply chains, and marketing channels. The focus of my thesis is to understand the impact of external factors on our seafood resources and explore adaptive strategies in the face of uncertainties. We utilize economics techniques to study human-nature systems by zooming into social elements (government agencies, industry stakeholders, and fish farmers/fishermen) and aquatic resources. The three essays of my thesis delve into this inquiry from the perspectives of government, industry, and market, accordingly.</p><p dir="ltr">The first chapter in my thesis, <i>Climate Change and Snow Crab Harvest - Applying Random Effect Estimators with Instrumental Variable</i>, estimates the snow crab harvest function with unbalanced panel data of eastern Bering Sea snow crab, Canadian snow crab, Japanese snow crab, and Barents Sea snow crab. Specifically, we analyze the relationship between snow crab biomass, stock, and catch. To address the endogeneity of stock in the harvest function, climate change indicators are selected as instrumental variables. We identify that the Arctic Sea ice extent is effective in addressing the endogeneity and the random effects instrumental variable model with error components two stage least squares estimator performs the best to control heterogeneity. We find that a 1% increase in snow crab fishing effort is associated with a 0.42% increase in snow crab harvest, and a 1% increase in snow crab stock causes a 0.98% increase in snow crab harvest. The reported estimates indicate a large stock-harvest elasticity and provide supporting evidence for government fishery agencies to prioritize stock enhancement in policy designs.</p><p dir="ltr">The second chapter, <i>Online Media Sentiment Analysis of Shrimp and Salmon in the United States</i>, employs online media analytics on shrimp and salmon in the US to provide insights into consumer perceptions and potential demand signals for seafood. Search hits and mentions are quantified for top sources, domains, and prevalent terms. In addition, sentiment drivers and sentiment values are identified and calculated using natural language processing tools. The results reveal that the occurrence of peak mentions does not necessarily coincide with the peak of net sentiment, and farmed seafood consistently exhibits lower net sentiments compared to their wild counterparts. Autoregressive modeling is conducted to predict the dynamics of seafood’s net sentiments. The regional analysis demonstrates that public attitudes toward both farmed shrimp and salmon in the East North Central region exhibit a more positive net sentiment, while the New England and Middle Atlantic regions tend to have a lower net sentiment for farmed shrimp and salmon, respectively. The fitted forecast model serves as a supplementary tool for industry stakeholders to quickly respond to future public perceptions. Regional statistics also help the seafood industry tailor business strategies to different regions.</p><p dir="ltr">In the third chapter, <i>Comparative Case Study of Small-Scale Fish Processing for Local Seafood Supply</i><i>,</i> we examine the feasibility of utilizing a shared-use commercial kitchen and on-farm kitchen to support small-scale local fish processing, which helps diversify marketing channels in the US Midwest and supply seafood to local food systems. A case study of each facility type is assessed for economic viability for fish farmers. The financial analysis suggests farmers interested in processing tilapia or rainbow trout from 2,500 lbs to 5,000 lbs per year utilize rental commercial kitchens. A minimum of 15% markup and processing of 10,000 lbs/year tilapia is required to make the on-farm kitchen option more viable. For farmers who process rainbow trout, 10,000 lbs/year with a 10% markup using an on-farm kitchen is a better choice. Factoring in the stochastic variability of raw product prices, rental rates, and set-up costs, we provide simulated ranges for economic metrics including profitability index, payback period, and net present values. The reports of estimated costs, revenues, and breakeven prices, provide fish farmers with suggested selling prices, kitchen choices, and production levels to achieve optimum profits under risks.</p>

Introduction: Fish is an affordable animal source food that provides nutrition and serves as a source of income for many people especially women in Nigeria. Smoking and sun drying are the processing methods in practice that expose the fish products to possible contaminants which may consequentially negate their nutritive value. Aim: To improve the knowledge of fish processors on nutrition and safe fish handling. Methodology: A 3-day participatory training was organized to train 122 fish processors, 95 women, and 25 men. The training was conducted in the three senatorial districts in Delta State, Nigeria. Knowledge was assessed using the pre and post quizzes and assessed self-evaluated knowledge using a 5 points-Likert scale survey. The training material was validated using the content validity index (CVI) and modified kappa index (k*). Comprehensibility was determined using the cloze procedure. Minimum dietary diversity survey (MDDW) was used to determine the dietary diversity of women at baseline and 12 weeks after the training. Low literacy tools and the overall training were evaluated on Likert scales. Results: The developed seven-module nutrition and food safety flipbook were validated at a content validity index value of 0.983 and kappa index value ≥ 0.67., and the cloze score of 72.1%. There was a significant improvement in knowledge (p ≤.05) in the 7 modules taught. Wristbands and hand fans were rated useful and served as a reminder of nutrition values. There was no significant difference (p > .05) between the dietary diversity at the baseline; 5.8 ±.22 and end-line; 6.4 ±.20 at 95% CI. However, the number of women that consumed ≥ 6 of 10 food groups increased by 9.8% after 12 weeks of training intervention. Conclusion: The developed and validated training material was considered culturally suitable and appropriate. There was an increase in knowledge acquired in all modules taught on nutrition and food safety. Consumption of animal source food increased post-training. However, there is a need for additional training to address food contamination and dietary diversification.