This work deals with creating a hybrid system based on the aggregation of artificial immune system with appropriate heuristics to make the most effective spam detection. This work describes the main principles of biological and artificial immune system and conventional techniques to detect spam including several classifiers. The developed system is tested using well known database corpuses and a comparison of the final experiments is made.

Tyrophagus putrescentiae, known as the ham mite, is the most difficult pest to control in the dry-cured ham industry. Food-grade propylene glycol coated nets have been studied as an alternative to conventional mite infestation treatments but were heavy and costly to ship. This study aimed to increase the ease of use of the coated nets via drying. Three drying treatments: oven dried for 7 min (OD7m), oven dried for 20 min (OD20m), and counter dried for 24 h (CD24h), were tested to determine the efficacy at controlling mites as well as the mechanical properties of the nets and sensory characteristics of ham wrapped in the treated nets. The OD7m and CD24h treatments were effective at controlling mite growth in a laboratory setting. The drying treatments did not affect the mechanical properties, or the sensory characteristics of the hams wrapped with the dried net treatments.

The relationships between volatile flavor compounds, sensory descriptors and consumer acceptability were determined for eight commercial American dry-cured hams using external preference and flavor mapping. The majority of consumers preferred (p<0.05) hams that had more intense caramelized, smoky, savory and molasses aromas as well as more intense sweet and savory flavors. Sixteen aroma impact compounds were identified from the headspace volatiles of dry-cured hams. The consumers with the highest acceptability scores preferred (p<0.05) hams that were characterized by 4-methyl-2-methoxyphenol (sweet ham), 4-ethyl-2-methoxyphenol (sweet ham), 2-methoxyphenol (smoky, cocoa), 2,6-dimethoxyphenol (smoky ham, savory) and 2uranmethanol (burnt meat, vitamin). Fourteen percent of consumers preferred (p<0.05) two hams that were characterized by methional (baked potato). Consumer acceptability scores were lower for hams either characterized by methanethiol (sulfur), carbon disulfide (sulfur), 2-butanone (sweet), 3-methylbutanal (malty, fermented), 2-heptanone (burnt meat, vitamin), hexanal (cut grass), benzeneacetaldehyde (floral), 1-octen-3-ol (mushroom) or characterized by benzaldehyde (burnt meat, cooked meat) and limonene (citrus).

O presente trabalho teve como objetivo avaliar as características físico-químicas e de aceitação sensorial de diferentes produtos cárneos elaborados com adição de fibra de ervilha como substituto parcial de carne (visando redução de custos no produto) e de gordura (visando a elaboração de um produto mais saudável). Foram processados quatro diferentes produtos cárneos (nuggets, hambúrguer, apresuntado e salsicha), onde cada um apresentou as seguintes formulações: nuggets (Nuggets Controle (NC) - formulação semelhante à comercial, Nuggets Fibra/ Menos Carne (NFMC) - redução de 10% de carne e adição de 2 % de fibra de ervilha e Nuggets Fibra/ Menos Gordura (NFMG) - redução de 10 % de gordura e adição de 2% de fibra de ervilha), hambúrguer (Hambúrguer Controle (HC) - semelhante à formulação comercial; Hambúrguer Fibra/ Menos Carne (HFMC) - redução de 5% de carne e adição de 1 % de fibra de ervilha e Hambúrguer Fibra/ Menos Gordura (FMG) - redução de 7 % de gordura e adição de 1,0 % de fibra de ervilha), apresuntado (Apresuntado Controle (AC) - semelhante à formulação comercial e Apresuntado Fibra/Menos Carne (AFMC) - redução de 5% de carne e adição de 1% de fibra) e salsicha: (Salsicha Controle (SC) - semelhante à formulação comercial; Salsicha Fibra/Menos Carne (SFMC): redução de 5% de carne bovina e adição de 2% de fibra de ervilha e Salsicha Fibra/ Menos Gordura (SFMG) - redução de 7 % de gordura e adição de 2,0 % de fibra de ervilha). Após o processamento os produtos foram caracterizados quanto à composição centesimal, cor objetiva, perfil de textura, perda de peso após a fritura (nuggets), perda de peso por cocção (hambúrguer), redução do diâmetro (hambúrguer), perdas por gotejamento (apresuntado), rendimento do produto (salsicha), estabilidade da emulsão (salsicha) e avaliação sensorial (teste de aceitação com escala hedônica de nove pontos). Para os nuggets as formulações NFMC e NFMG apresentaram pH superior (p&lt;0,05) ao controle, e a formulação NFMG apresentou maior (p&lt;0,05) dureza, quanto à porcentagem de perdas após a fritura, os parâmetros elasticidade e coesividade e a avaliação sensorial não foram encontradas diferenças (p&gt;0,05) entre as formulações. A aplicação de fibra de ervilha e redução de carne e gordura nos hambúrgueres não afetaram (p&gt;0,05) os valor de pH, parâmetros de cor L* e b*, os parâmetros avaliados no perfil de textura, perdas de peso por cocção, redução do tamanho (encolhimento) e avaliação sensorial, apenas a formulação HFMC apresentou redução (p&lt;0,05) no parâmetro a*. Quanto ao apresuntado, os parâmetros de dureza e mastigabilidade foram maiores (p&lt;0,05) para a formulação AC, a formulação AFMC apresentou valor de L* superior (p&lt;0,05), parâmetros de cor a* e b* inferiores (p&lt;0,05) ao C e maior aceitação geral, já o valores de pH, perdas por gotejamento e as médias dos demais atributos sensoriais avaliados não apresentaram diferença (p&gt;0,05) entre as formulações. Em relação aos resultados obtidos na salsicha, a formulação SFMG apresentou pH inferior (p&lt;0,05) a SC e maior valor para os parâmetros de dureza e mastigabilidade. As formulações SFMC e SFMG apresentaram rendimento inferior (p&lt;0,05) a SC e não diferiram quanto à estabilidade da emulsão, já em relação a avaliação sensorial formulação SFMC apresentou notas superiores (p&lt;0,05) à formulação SC e SFMG quanto aos atributos textura, sabor e aceitabilidade geral. De acordo com os resultados obtidos pode-se concluir que a fibra de ervilha mostrou-se como um ingrediente promissor para aplicação em produtos cárneos, já que nas condições testadas a substituição parcial de carne e gordura por fibra de ervilha não ocasionou prejuízo na maioria dos parâmetros físico-químicos avaliados e não prejudicou a aceitação sensorial em nenhum dos produtos cárneos estudados. / The objective of this study was to characterize physicochemical aspects of meat products and their sensorial acceptance elaborated with the addition of pea fiber as a partial substitute of meat (aiming the product cost reduction), and fat (aiming a healthier product). Four different meat products were formulated and processed (chicken nuggets, burger, chopped ham and frankfurter), as follows: chicken nuggets (Nuggets Control (NC) - formulation similar to the commercial product, Nuggets Fiber Less Meat (NFLM) - 10% of meat reduction and 2% of pea fiber addition, and Nuggets Fiber Less Fat (NFLF) - 10% of fat reduction, and 2% of pea fiber addition), burger (Burger Control (HC) - similar to the commercial formulation; Burger Fiber Less Meat (BFLM) - 5% of meat reduction, and 1% of pea fiber addition, and Burger Fiber Less Fat (BFLF) - 7% of fat reduction, and 1% of pea fiber addition); chopped ham (Chopped Ham Control (CHC) - similar to the commercial formulation, and Chopped Ham Fiber Less Meat (CHFLM) - 5% of meat reduction, and 1% of pea fiber addition), chopped ham (Chopped Ham Control (CHC) - similar to the commercial formulation, and Chopped Ham Fiber Less Meat (CHFLM) - 5% of meat reduction, and 1% of pea fiber addition), and frankfurter: ( Frankfurter Control (FC) - similar to the commercial formulation; frankfurter Fiber Less Meat (FFLM): 5% of beef reduction, and 2% pea fiber addition, and Frankfurter Fiber Less Fat (FFLF) - 7% of fat reduction, and 1% of pea fiber addition). After processing the products were characterized concerning proximal composition, color determination, texture, weight loss after frying (chicken nuggets), weight loss after cooking (burger), diameter reduction (burger), drip loss (chopped ham), product outcome (frankfurter), emulsion stability (frankfurter) and sensory analysis (nine point hedonic scale acceptance test). For the nuggets NFLM and NFLF formulations presented higher levels of pH (p&lt;0.05) compared to control, and NFLF formulation presented higher (p&lt;0.05) firmness. Regarding the losses after frying, the elasticity parameters, and cohesiveness and sensory analysis were not different (p&gt;0.05) among formulations. The pea fiber addition and meat and fat reduction in burgers did not affect (p&gt;0.05) the pH levels, color parameters L* and b*; the analyzed parameters concerning texture, weight loss after cooking, diameter reduction (shrinking), and sensory analysis, only BFLM formulation presented reduction (p&lt;0.05) in the parameter a*. Regarding the chopped ham, firmness and chewiness parameters were higher (p&lt;0.05) compared to CHC formulation, CHFLM formulation presented higher L* levels (p&lt;0.05), lower parameters of color a* and b* (p&lt;0.05) compared to CHC and higher general acceptance, yet the pH levels, drip loss and the averages of the other sensory characteristics analyzed did not present difference (p&gt;0.05) among formulations. Regarding the results obtained with the frankfurter, the FFLF formulation presented lower pH levels (p&lt;0.05) compared to FC and higher values for firmness and chewiness parameters, FFLM and FFLF formulations presented lower outcome (p&lt;0.05) compared to FC and were not different to the emulsion stability, however regarding the sensory analysis FFLM formulation presented higher values (p&lt;0.05) compared to FC and FFLF concerning texture, flavor and general acceptance. According to the results it is concluded that pea fiber is a promising ingredient to be added in meat products, since the tested conditions in the partial substitution of meat and fat for pea fiber did not cause significant change in most analyzed physicochemical parameters and did not interfere the sensory acceptance in any of the studied meat products.

Made available in DSpace on 2017-07-21T18:53:09Z (GMT). No. of bitstreams: 1 Rosa_Cristina_Prestes.pdf: 2148493 bytes, checksum: 1f80ad892169a27392d6661bc9514a8d (MD5) Previous issue date: 2008-02-28 / The main problems observed in cooked hams are bad sliceability and excessive fluids loss after cooking (purge). To reduce these problems the industry uses non-meat ingredients (proteins, polysaccharides and their interactions), but under Brazilian law, it is not allowed to add starch or modified starch in hams. In the present work three ingredients were tested: Firm Tex modified starch (0 to 2%), Grindsted Guar 178-B gum guar (0 to 0.30%) and Collagel hydrolyzed collagen (0 to 2%), following a 2 factorial design with central point. The ingredients addition changed physical characteristics and centesimal composition of the products. There was no significant difference in pH and water activity (Aw). The results showed that for losses (by cooling, freeze-thawing and cooking) the formulations with modified starch presented lower values, indicating the ability of this ingredient to retain water in the product. It seems appropriate to propose the legal permission of starch in ham or the creation of a new class of product in which starch addition would be allowed. The guar gum produced low resistance to cooking however in losses by cooling the results were adequate. The hydrolyzed collagen tested did not give satisfactory results, showing low acceptance due to formation of gel in the ham and losses higher than that of the other ingredients tested. The developed products were considered equal to the commercial product in relation to the texture (p 0.05). In assessing overall quality, the formulation F6 (2% of modified starch) was the one with the best acceptance as detected by the tasters. / Os principais problemas observados em presuntos são a má fatiabilidade e a perda excessiva de líquidos após o cozimento (sinérese). Para reduzir estes problemas a indústria utiliza ingredientes não-cárneos (proteínas, polissacarídeos e suas interações), porém segundo a legislação brasileira, não é permitida a adição de amido ou amido modificado. Neste trabalho foram testados três ingredientes, em presunto cozido de peru: amido modificado Firm Tex (0 a 2%), goma guar Grindsted Guar 178-B (0 a 0,30%) e colágeno hidrolisado Collagel (0 a 2%), seguindo um delineamento fatorial 2 com ponto central. A adição dos ingredientes testados alterou a composição centesimal e as características físicas dos produtos. Não houve diferença significativa para pH e atividade de água (Aw). Os resultados mostraram que, nas formulações com amido modificado, as perdas foram inferiores, indicando a capacidade deste ingrediente em reter água no produto. Parece-nos adequado propor a permissão legal de amido em presunto ou a criação de uma nova classe de produto para a qual se permita a utilização deste ingrediente. A goma guar apresentou baixa resistência ao reaquecimento, no entanto, nas perdas por resfriamento os resultados foram adequados. O colágeno hidrolisado testado não proporcionou resultados satisfatórios, sendo que os produtos apresentaram baixa aceitação devido a formação de gel e perdas superiores aos demais ingredientes testados. Os produtos desenvolvidos foram considerados iguais ao produto comercial em relação à textura (p0,05). Na avaliação global da qualidade, a formulação F6 (2% amido modificado) foi a que obteve melhor aceitabilidade por parte dos julgadores.

Pour répondre à un enjeu de santé publique, les entreprises de charcuterie ont fortement réduit la teneur en sel dans leurs produits cuits. Cette thèse avait pour objectif d’apporter des éléments scientifiques qui permettent de répondre à la question suivante : jusqu’où est-il possible de diminuer la teneur en sel sans affecter la qualité du jambon cuit supérieur fabriqué sans polyphosphate ? Le travail s’est intéressé au traitement thermique et à deux phénomènes clés pour la qualité du jambon cuit : l’adhésion entre les muscles, qui permet d’assurer ensuite la tenue de tranche, et le transfert de masse qui définit le rendement à la cuisson de l’opération. L’adhésion de deux pièces de viande est liée à la formation d’un limon qui gélifie lors du traitement thermique. Notre étude confirme que la présence d’une faible teneur en sel améliore significativement l’adhésion. Par contre, dès que la concentration en sel dans la viande dépasse 0,8%, l’adhésion ne varie plus dans les conditions de malaxage imposées. Les résultats ont été interprétés par le fait que l’augmentation de la teneur en sel n’était pas suffisante pour modifier l’état de liaison entre le gel et la surface de la viande, là où se situerait la rupture. L’étude sur les transferts de masse confirme que la présence de sel entraîne une diminution des pertes de poids à la cuisson. Mais, dès que du sel est ajouté, l’effet de sa concentration sur la perte de poids est négligeable. Ainsi, dans nos conditions expérimentales, il serait possible de réduire la teneur en sel dans le jambon cuit jusqu’à 0,8% sans affecter le rendement de l’opération et l’adhésion. Un modèle a été développé afin de prédire, d’une part, les pertes de poids à la cuisson de produits faiblement salés et, d’autre part, leur sécurité microbiologique à l’issue du traitement thermique. Le modèle a permis de prédire l’effet des différents scenarii de fabrication sur le rendement et la valeur pasteurisatrice. Il pourra être utilisé pour optimiser la fabrication de produits de charcuterie cuite à faible teneur en sel. / Faced to public health issues, the charcuterie industries have begun to decrease salt content of the cooked products. This phD-work aimed at bringing scientific responses to know how far the salt content can be reduced in the cooked ham made without polyphosphate. The work was focused on the thermal treatment and on two key phenomena for the cooked ham quality: adhesion between muscles, which ensures ham sliceability and mass transfer, which determines the cooking yield. Adhesion between meat pieces is related to the tumbling exudate, which forms gel during the thermal treatment. Our study confirms that a low added salt content significantly increases adhesion, comparing to no added salt. However, as soon as the salt concentration in meat is greater than 0.8%, no impact on adhesion is observed under our tumbling conditions. The results have been interpreted by the fact that the increase of salt content is not sufficient to reinforce the bindings between the gel and the meat surface, where the rupture certainly takes place. The study of mass transfer confirms that adding salt leads to a decrease in the cooking loss. But, as soon as salt is added, the effect of its concentration is negligible. Under our experimental conditions, it would thus be possible to reduce the salt content in cooked ham to 0.8% without affecting cooking yield and adhesion. A model was built to predict the cooking loss in low salted pork meat and microbial safety after the thermal treatment. This model was used to predict the cooking yield and the pasteurizing value during different scenarios issued from the industries. Model can be used to optimize the industrial production of cooked ham which has been slightly salted.

Charles Bukowski devoted his writing career to turning his own life into poetry and prose. In poems and stories about his experiences as one of the working poor in post war America, and in those depicting his experiences as a writer of the American underground, Bukowski represents himself as both a literary and social outsider. Bukowski expresses an alternative literary aesthetic through his fictional persona, Henry Chinaski, who struggles to overcome his suffering in a world he finds absurd, and who embarks on a quest for freedom in his youth to which he remains committed all his life. This thesis examines Charles Bukowski's autobiographical fiction with a specific emphasis on five novels and one collection of short stories. In the novels, Post Office (1970), Factotum (1975), Women (1978), Ham on Rye (1982) and Hollywood (1989), and in a number of short stories in the collection Hot Water Music (1983), Bukowski explores different periods of Chinaski???s life with a dark humour, revealing links between Chinaski???s struggle with the absurd and those aspects comprising Bukowski???s alternative aesthetic. The thesis focuses on such aspects of Bukowski???s art as the uncommercial nature of his publishing history, his strong emphasis on literary simplicity, the appearance of the grotesque and Bukowski???s obsession with nonconformity, drinking and sex. These aspects illuminate the distinctive nature of Bukowski???s art and its purpose, which is the transformation of an ordinary life into literature. This thesis argues that Bukowski illuminates possibilities that exist for individuals to create an identity for themselves through aesthetic self-expression. The thesis traces the development of Chinaski's non-conformist personality from Ham on Rye, based on Bukowski's youth in Los Angeles during the Depression, to Hollywood, Bukowski's ironic portrayal of Chinaski's brush with the commercial film industry. Through meeting the many challenges he faced throughout his life with defiance, honesty and an irreverent sense of humour, Bukowski invites readers to identify with his alternative world view. The thesis argues this particular aspect of his writing constitutes his most valuable contribution to twentieth century American fiction.

Two pieces of complementary research dealing with the study of the importance of genetic factors on the quality of the Spanish dry-cured ham Jamón Serrano were carried out for this thesis. The first one compared Serrano dry-cured hams made from typical commercial lines of four representative breeds (Duroc, Landrace, Large White and Piétrain) subjected to the current standard industrial process. Most of the differences in raw material, final composition and rheology were between Piétrain and the other three breeds. Duroc breed showed the most important differences in instrumental colour and appearance, probably caused by its higher intramuscular fat content. The differences between the four breeds in dry-cured ham sensory quality were too small to discriminate them on single traits. However, according to multivariate analyses (PCA), the Large White showed the most appropriate sensory characteristics for dry-cured ham production of the four pure breeds under the processing conditions used, while the Piétrain showed the least appropriate ones. The second piece of research studied the effect of the previously identified PRKAG3 and CAST genetic polymorphisms (PRKAG3 Ile199Val, CAST Arg249Lys and CAST Ser638Arg) on the quality traits of the Spanish dry-cured ham Jamón Serrano. Associations between the polymorphisms and traits of flavour and texture were found. The PRKAG3 Ile/Ile genotype, the CAST249 Arg/Arg genotype, the CAST638 Arg/Arg genotype and the haplotype CAST 249Arg-638Arg are the most favourable for the production of the Spanish dry-cured ham Jamón Serrano. It can be concluded that the effect of different pure breeds was not strong enough to produce significant perceivable differences between dry-cured hams. In contrast, differences between genotypes of PRKAG3 and CAST polymorphisms on proteolysis and sensory traits indicated that polymorphisms could induce perceivable differences in the sensory quality of dry-cured hams. Accordingly, genetic polymorphisms could be better indicators of material screening in the dry-cured ham industry than breeds. / En aquesta tesi s’han realitzat dos estudis complementaris sobre la importància dels factors genètics sobre la qualitat del pernil curat Jamón Serrano. El primer compara pernils curats elaborats a partir de línies genètiques comerciales de quatre races representatives (Duroc, Landrace, Large White y Piétrain) i sotmesos a un procés industrial estàndard i actual Les majors diferències en els pernils frescos i en la composició i reologia final es van observar entre Piétrain i les altres tres races. La raça Duroc va presentar les principals diferències en color instrumental i aparença sensorial, probablement degut al seu alt contingut de greix intramuscular. Les diferències en característiques sensorials entre les quatre races van ser massa petites per a poder discriminar entre elles en base a característiques individuals. No obstant, considerant les anàlisis multivariades (PCA), la raça Large White va mostrar les característiques sensorials més apropiades per al pernil curat en les condicions de elaboració aquí utilitzades, mentres que la raça Piétrain va mostrar les menys apropiades. El segon estudi analitza l’efecte dels polimorfismes genètics PRKAG3 i CAST, prèviament identificats (PRKAG3 Ile199Val, CAST Arg249Lys i CAST Ser638Arg), sobre les característiques de qualitat del pernil curat espanyol Jamón Serrano. Hi va haver associacions significatives dels genotips PRKAG3, CAST249 i CAST638 i del haplotip CAST amb varis caràcters relacionats amb flavor i textura. Els genotips PRKAG3 Ile/Ile, CAST249 Arg/Arg, CAST638 Arg/Arg i l’haplotip CAST 249Arg-638Arg són els més favorables per a l’elaboració del pernil curat Jamón Serrano. Es pot concloure que l’efecte de la raça no va ser prou fort per a provocar diferències perceptibles entre els pernils curats. Per contra, les diferències entre genotips dels polimorfismes PRKAG3 i CAST poden induir diferències perceptibles en la qualitat sensorial dels pernils curats. En conseqüència, els polimorfismes genètics podrien ser millors indicadors per a la selecció de la matèria prima a les indústries elaboradores de pernil curat que les races.

Charles Bukowski devoted his writing career to turning his own life into poetry and prose. In poems and stories about his experiences as one of the working poor in post war America, and in those depicting his experiences as a writer of the American underground, Bukowski represents himself as both a literary and social outsider. Bukowski expresses an alternative literary aesthetic through his fictional persona, Henry Chinaski, who struggles to overcome his suffering in a world he finds absurd, and who embarks on a quest for freedom in his youth to which he remains committed all his life. This thesis examines Charles Bukowski's autobiographical fiction with a specific emphasis on five novels and one collection of short stories. In the novels, Post Office (1970), Factotum (1975), Women (1978), Ham on Rye (1982) and Hollywood (1989), and in a number of short stories in the collection Hot Water Music (1983), Bukowski explores different periods of Chinaski???s life with a dark humour, revealing links between Chinaski???s struggle with the absurd and those aspects comprising Bukowski???s alternative aesthetic. The thesis focuses on such aspects of Bukowski???s art as the uncommercial nature of his publishing history, his strong emphasis on literary simplicity, the appearance of the grotesque and Bukowski???s obsession with nonconformity, drinking and sex. These aspects illuminate the distinctive nature of Bukowski???s art and its purpose, which is the transformation of an ordinary life into literature. This thesis argues that Bukowski illuminates possibilities that exist for individuals to create an identity for themselves through aesthetic self-expression. The thesis traces the development of Chinaski's non-conformist personality from Ham on Rye, based on Bukowski's youth in Los Angeles during the Depression, to Hollywood, Bukowski's ironic portrayal of Chinaski's brush with the commercial film industry. Through meeting the many challenges he faced throughout his life with defiance, honesty and an irreverent sense of humour, Bukowski invites readers to identify with his alternative world view. The thesis argues this particular aspect of his writing constitutes his most valuable contribution to twentieth century American fiction.

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior / Pâté or paste is made up primarily of fats, proteins and water, being susceptible to deterioration reactions, such as lipid oxidation. Antioxidants are used to slow this processes, with the synthetic ones being more utilized, however, because they are safer, natural sources have been analyzed, like fruit residues, that are rich in phytochemicals while simultaneously provide an alternative to waste. Kiwi is a fruit know worldwide by its taste and high nutritional value. The transformation of these in flour is important do to volume reduction and perishability. The objective of this study was to determinate the bioactive compounds of flours of peel and pomace from two variations (Bruno and Monty) of kiwi (Actinidia deliciosa), unripe and ripe, and the application of the flour with the highest antioxidant activity in different concentrations in ham pâtés. To obtain the flour was used an oven at 35 ± 5 ºC, analytical mill and sieves for standardization of particle size. Analisys of chemical composition, pH determination, water activity, microbiological characterization, antimicrobial activity, determination of bioactive compounds, vitamin C, total phenolics, chlorophylls, total carotenoids, total flavonoids and antioxidant activity (DPPH and FRAP) were performed. According to the results, kiwi peel flour from the Bruno variety in the first stage of maturation was the sample with the highest antioxidant activity by the DPPH metod (72,04% of maxim activity) and with the highest level of total phenols (1262,34 mg GAE/100g), being therefore the flour chosen for elaboration of the pâtés, which followed the procedures described by Terra (1998). The ingredients were mixed in cutter for emulsification, packaging and pasteurization at 73 ºC in the interior of the mass. The formulations differ in relation to the antioxidant, them being: T1 standard, with addition of sodium erythorbate; T2 control, without antioxidant addition; T3, T4 and T5 with addition of natural antioxidant, kiwi peel flour (FCK) in different concentrations 0.5, 1.0 and 2.0%, respectively. After the product was finished, analysis of chemical composition, pH, color, lipid oxidation, DPPH, vitamin C, texture, microbiological and sensory analysis were performed. The ham pâtés were within the law requisites for chemical composition and microbiological stability, did not show oxidative changes during storage and showed good sensory acceptability for the concentrations of 0,5 and 1,0% of kiwi peel flour (FCK). The ham pâtés added with kiwi flour can be considered functional foods, having over 3 g of dietary fiber in every 100 g of pâté. Within the results was observed that the kiwi flours are characterized as an important source of bioactive compounds and dietary fiber, enabling its use as an ingredient in meat products. / O patê ou pasta constitui-se principalmente por gorduras, proteínas e água, sendo susceptível a reações de deterioração, como a oxidação lipídica. Os antioxidantes são utilizados para retardar estes processos, sendo que os sintéticos são mais utilizados. Entretanto, por serem mais seguros, tem-se analisado fontes naturais, como os resíduos de frutas, que são ricos em fitoquímicos, ao mesmo tempo em que fornecem uma alternativa para os desperdícios. O kiwi é um fruto mundialmente conhecido pelo sabor e alto valor nutritivo. A transformação destes em farinha é importante pela redução do volume e perecibilidade. O objetivo deste estudo foi à caracterização físico-química, microbiológica e compostos bioativos de farinhas de cascas e bagaço de Kiwi (Actinidia deliciosa), de duas variedades (Bruno e Monty), em dois estádios de maturação, e a aplicação da farinha, de maior atividade antioxidante, em diferentes concentrações, em patês de presunto, visando ação antioxidante e adição de fibra alimentar. Para a obtenção das farinhas utilizou-se estufa a 35°C (±5), moinho analítico e peneiras para padronização da granulometria. Foram realizadas as análises de composição centesimal, determinação de pH, atividade de água, caracterização microbiológica, atividade antimicrobiana, determinação de compostos bioativos, vitamina C, fenólicos totais, clorofilas, carotenoides totais, flavonoides totais e atividade antioxidante (DPPH e FRAP). Conforme os resultados, a farinha de casca de kiwi da variedade Bruno, no primeiro estádio de maturação, foi a amostra de maior atividade antioxidante pelo método DPPH (72,04% de atividade máxima) e a que contém o maior teor de fenólicos totais (1262,34 mg GAE/100g), sendo então a farinha escolhida para a elaboração dos patês, que seguiu os procedimentos descritos por Terra, (1998). Os ingredientes foram misturados em cutter para a formação da emulsão, embalagem e pasteurização a 73°C no interior da massa. As formulações diferenciaram em relação ao antioxidante, sendo elas: T1-padrão, com adição de Eritorbato de sódio; T2- controle, sem adição de antioxidante; T3, T4 e T5- com adição de antioxidante natural, farinha de casca de kiwi (FCK) em diferentes concentrações 0,5, 1,0 e 2,0%, respectivamente. Após o produto acabado foram realizadas as análises de composição centesimal, pH, cor, oxidação lipídica, DPPH, vitamina C, textura, análises microbiológicas e sensorial. Os patês de presunto se apresentaram dentro dos requisitos da legislação tanto para a composição centesimal quanto para estabilidade microbiológica, não apresentaram alterações oxidativas durante o armazenamento e boa aceitabilidade sensorial para as concentrações de 0,5 e 1,0% de farinha de casca de kiwi (FCK). Os patês de presunto adicionados de FCK podem ser considerados alimentos funcionais, visto que possuem mais de 3g de fibra alimentar em cada 100g de patê. Com os resultados observou-se que as farinhas de resíduos de kiwi caracterizam-se em importante fonte de compostos bioativos e fibra alimentar, e adicionadas ao patê de presunto, não alteram a qualidade físico-química e microbiológica, viabilizando a sua utilização como ingrediente em produtos cárneos.