Jerusalem artichoke is a root vegetable containing glucofructan inulin in its tubers that is valued for its positive effect on the human organism. The aim of thesis was to evaluate use of meal made from Jerusalem artichoke tubers in production of products from minced meat. The experiment was divided into two parts. In the first part, the differences in water-holding capacity of semi-rough wheat flour and Jerusalem artichoke powder (JAP) in various types of solvents were determined. The statistically significant difference in water-holding capacity between the flours was found solely in the saline solution. Furthermore, the results showed that type of solvent had the main effect on water-holding capacity. In the second part of the experiment, 4 types of meat products were made - sausages, meatloaf, liver pate and meat hash. Wheat flour, which is commonly added to these products, has been completely replaced by (JAP). Subsequently, the sensory analysis was evaluated by experts (n = 16) for an estimation sensory quality and sensory changes of new product with JAP compared to standard meat products. The results of the study showed that the addition JAP to sausages had a negative effect on its sensory quality, namely its overall appearance of the product, texture and taste. On the contrary, there were improved functional properties in meatloaf (juiciness) and pate (taste). According to the results of the sequence test, the liver pate was found the most delicious product.

O aproveitamento de proteína de pescado como coprodutos do processo de industrialização, constitui-se em uma alternativa para a elaboração de produtos com elevada qualidade nutricional. A carne mecanicamente separada (CMS), produzida a partir de carcaças do descarte do processamento de tilápia híbrida vermelha (CMSV), Oreochromis niloticus var. Red Stirling e de tilápia preta (CMSP), Oreochromis niloticus, foram caracterizadas física, química, microbiológica e sensorialmente. Em um primeiro estudo avaliou-se a eficiência de dois tipos de equipamentos de extração mecânica da CMS, rosca- sem-fim e cinta-tambor. Posteriormente, avaliou-se a qualidade da CMS congelada durante 90 dias de armazenamento. Em seguida avaliou-se os atributos sensoriais de cor, odor e aparência da CMSV e CMSP congelada. Para a avaliação do sabor da CMS, foi adicionado ao molho de tomate com CMSV armazenada por 15 e 90 dias e a aceitação avaliada por consumidores. Foi realizado um estudo para avaliação das características de funcionalidade da CMS reestruturada da tilápia híbrida vermelha. O separador tipo rosca-sem-fim apresentou melhor rendimento de extração e controle da temperatura do processo, quando comparado ao separador do tipo cinta-tambor, embora ambos os processos tenham permitido a obtenção de CMS com teores de umidade, proteína e lipídeo adequados para o processamento de coprodutos. A avaliação da vida útil indicou que coprodutos da tilápia híbrida vermelha (CMSV) e tilápia preta (CMSP) apresentaram padrões microbiológicos, valores de pH e oxidação lipídica aceitáveis ao longo do estudo, mesmo apresentado uma descoloração ao longo do armazenamento. A avaliação sensorial para o estabelecimento da vida útil (teste de diferença do controle com provador treinado) foi realizada em períodos até 90 dias. Aos 15 dias de armazenamento, os provadores detectaram diferença significativa, porém o limite sensorial estabelecido pelos provadores (moderadamente diferente do controle) foi atingido aos 60 dias para a CMS da tilápia preta e aos 90 dias para a CMS de tilápia vermelha. A aceitação teve boa resposta, porém a intenção de compra apresentou queda de 19% para o molho adicionado de CMS estocada durante 90 dias. A CMSV é uma matéria prima, com elevado teor proteico (12%) e elevado teor lipídico (15%) e pode ser utilizada para elaboração de diferentes coprodutos. Foi possível obter produto reestruturado com boa funcionalidade tecnológica com adição de 100% de CMS de tilápia híbrida vermelha, o que demonstra a viabilidade de sua utilização, onde apresentaram respostas satisfatórias de rendimento, capacidade de retenção de água e força de penetração no reestruturado. Conclui-se que a CMS das variedades de tilápia estudadas representam um coproduto de qualidade a ser aproveitado pela indústria. Além de contribuir para para fornecer dados, junto a outros trabalhos, para se criar um padrão de identidade e qualidade da CMS de pescado, o que é de suma importância para o controle de qualidade da indústria processadora do coproduto. / The use of fish protein resulting from the industrial process constitutes an alternative to the development of co-products with nutritional quality. Mechanically recovered meat (MRM), produced from carcasses of Red hybrid tilapia, Oreochromis niloticus var. Red Stirling and black tilapia Oreochromis niloticus were characterized in terms of physical, chemical, microbiological and sensory aspects. The first study evaluated the efficiency of two mechanical extraction devices of MRM, the screw type and the belt and drum type. Later assessed the quality of frozen MRM for 90 days of storage. Then it was evaluated the sensory attributes of color, odor and appearance of defrozen MRM. The resulting MRM was used in the development of a tomato sauce and its acceptance with consumers was analyzed. A performance study of MRM restructured of red hybrid tilapia was conducted. The worm screw-type separator presented better extraction yield when compared to belt-drum type separator, but both processes allowed obtaining MRM with levels of moisture, protein and lipids suitable for processing co-products. Both MRM presented microbiological and oxidative stability after 90 days of storage. The sensory analysis of control difference for up to 90 days showed significant difference to that at 15 days of storage. The team of tasters set the value 4 (appearance, color and odor moderately different from the control) as limiting MRM shelf life to 60 days for MRM of the Nile tilapia and 90 days for MRM of the red tilapia. The tomato sauce with the addition of tilapia formulated with MRM of the red tilapia stored for 15 and 90 days was well accepted by consumers, but purchase intent dropped 19% for the product obtained from MRM with 90 days of storage. The MRM from the red hybrid tilapia is a raw material with high protein content, average 12%, and high lipid content, average 15%, and can be used to prepare different co-products of tilapia. It was possible to obtain restructured product with addition of 100% of MRM from the red hybrid tilapia with good processing characteristics, which shows viability of production with satisfactory responses of performance, water retention capacity and penetration force of restructured fish meat. We conclude that the CMS of the studied tilapia varieties represent a quality co-product to be used by the industry. Besides contributing to to provide data , along with other works , to create a standard of identity and quality of fish CMS , which is of paramount importance for the quality control of the co-product processing industry.

The need for more sustainable protein sources is growing globally due to the significant climate impact from the food system and the estimated population growth. Although vegetarian protein sources have been proven to be sustainable alternatives, there may exist additional resources that currently are not utilized but potentially could contribute as sustainable protein sources. Life Cycle Assessment (LCA) is an internationally standardized tool used to assess the potential environmental impacts of a product or service throughout its entire life cycle. The results from a recently conducted LCA for Swedish carp species showed that the average potential climate impact was 0.77 kg CO2-eq per kg of edible product, which is significantly lower than more commonly consumed protein sources. The bream is a carp fish that previously was consumed in Sweden, but now is caught only as a by-catch that is released back.  This study aims to assess the potential environmental impacts of minced bream produced in Stockholm and utilizing bream caught as by-catch to wild capture fishery in Mälaren. The study also investigates how the potential environmental impacts may change in alternative systems and how the potential climate impact compares to the potential climate impact of other protein sources consumed in Sweden. The results of the study confirm many of the conclusions made in reviewed literature, such as the wild capture fishery and transports being identified hotspots. The results also show a low potential environmental impact of the minced bream in the current system but significant increases in the potential environmental impacts if the minced bream was produced in the alternative systems. In comparison to other protein sources, the minced bream shows great potential, both now and in the future when the carbon budget may be limited to 0.5 kg CO2-eq per meal if we are to limit global warming to 1.5°Cabove pre-industrial levels.  Further studies are encouraged to collect more data and provide a better understanding of the environmental impacts of fish products. However, the results could function as an important benchmark that also highlights the potential of currently underutilized species of fish. / Behovet av mer hållbara proteinkällor ökar globalt till följd av matproduktionens stora klimatavtryck samt uppskattningar om en snabbt växande befolkning. Även om vegetariska proteinkällor har visats vara hållbara alternativ, finns en möjlighet att även andra resurser som i dagsläget inte utnyttjas har potential att bidra som hållbara proteinkällor. Livscykelanalys (LCA) är ett internationellt standardiserat verktyg som används för att utvärdera den potentiella miljöpåverkan från en produkt eller tjänst under hela livscykeln. En nyligen genomförd LCA visar att svenska karpfiskar har ett genomsnittligt potentiellt klimatavtryck på 0.77 kg CO2- ekvivalenter per kg ätlig produkt, vilket är avsevärt mycket lägre den potentiella klimatpåverkan hos många av de proteinkällor som idag konsumeras i större utsträckning. Braxen är en karpfisk som tidigare konsumerats i Sverige men som numera fångas enbart som en bifångst som släpps tillbaka.  Denna studie syftar till att utvärdera den potentiella miljöpåverkan av braxenfärs som produceras i Stockholm på braxen fångad som bifångst till gösfiske i Mälaren. Studien undersöker också hur den potentiella miljöpåverkan kan förändras i alternativa system och hur den potentiella klimatpåverkan kan jämföras med den potentiella klimatpåverkan från andra proteinkällor som konsumeras i Sverige. Resultaten från studien bekräftar många av slutsatserna i litteraturen som granskats, som att fisket och transporter identifierats som hotspots. Resultatet visar också en låg potentiell miljöpåverkan från braxenfärsen i det nuvarande systemet men en betydande ökning av den potentiella miljöpåverkan om braxenfärsen produceras i de alternativa systemen. Jämfört med andra proteinkällor visar braxenfärsen stor potential både nu och i framtiden när koldioxidbudgeten kan begränsas till 0.5 kg CO2-ekvivalenter per huvudmåltid om den globala uppvärmningen ska begränsas till 1.5 °Cöver förindustriella nivåer.  Ytterligare studier uppmuntras för att samla in mer data och ge en bättre förståelse för fiskprodukters miljöpåverkan. Resultatet kan dock fungera som ett viktigt riktmärke som också belyser potentialen hos för närvarande underutnyttjade fiskarter.

É muito elevado o potencial de utilização do pescado na forma de minced fish - MF, servindo de matéria-prima para outros produtos. O MF de sardinha foi avaliado quanto ao rendimento, ao efeito da lavagem sobre a melhoria da cor, à caracterização química e quanto à estabilidade química e sensorial durante estocagem sob congelamento de -17 a -18°C. O rendimento do MF de sardinha lavado com água foi de 55% em relação ao peixe inteiro e próximo do rendimento teórico da parte comestível. A lavagem do MF com água ou água + bicarbonato de sódio proporcionou a obtenção de um produto com cor vantajosamente mais clara e apreciável. Com relação à composição química básica o MF de sardinha lavado com água apresentou maior hidratação e menor teor de cinzas em relação ao controle e semelhantes quantidades de proteína e lípides. Comparado ao controle, o MF de sardinha lavado com água, não apresentou diferença quanto ao perfil de ácidos graxos e pH, o que não ocorreu com o nitrogênio das bases voláteis - N-BVT, que diminuiu, e às substâncias reativas ao ácido tiobarbitúrico - TBARS, que aumentaram. O MF de sardinha lavado com água, contendo ou não antioxidantes artificialmente adicionados, apresentou estabilidade química e sensorial quando mantido sob congelamento, com base nos parâmetros pH, N-BVT, TBARS, odor a ranço e cor, em até 26 semanas de estocagem. Os resultados do presente trabalho são favoráveis à possibilidade de obtenção de MF de sardinha lavado com água e seu emprego como matéria-prima para outros produtos pesqueiros. / The potentiality of fish\'s utilization as minced fish - MF is very high, actually turning into a raw material to other products. The sardine\'s MF was evaluated according to its yield, the washing effect improving the color, its chemical characteristic and chemical and sensorial stability, during frozen storage under -17,-18°C. The yield of sardine\'s MF washed in with water, was 55% related to the whole fish and close to the theoretic yield of eatable portion. The MF\'s washing in water or in water plus sodium bicarbonate provide a product with clearer and more desirable color. Related to the chemical basic composition, sardine\'s MF washed in water, presented better hydration and lower ashes contents than its control, and similar quantity of protein and lipids. Compared to the control, the sardine\'s MF washed in water, had not presented any difference related to the fatty acids profile and pH, that had not happened with the nitrogen of volatile bases - N-BVT, which had been decreased, and the thiobarbituric acid reactant substances - TBARS, that had been increased. The sardine\'s MF washed in water, containing or not added antioxidants, was chemical and sensorial stable when maintained frozen, based on parameters as pH, N-BVT, TBARS, rancidity odor, and color, stored for 26 weeks. The results of this work are propitious to the possibility of achieving sardine\'s MF washed in water, and your utilization as a raw material to others seafoods.

É muito elevado o potencial de utilização do pescado na forma de minced fish - MF, servindo de matéria-prima para outros produtos. O MF de sardinha foi avaliado quanto ao rendimento, ao efeito da lavagem sobre a melhoria da cor, à caracterização química e quanto à estabilidade química e sensorial durante estocagem sob congelamento de -17 a -18°C. O rendimento do MF de sardinha lavado com água foi de 55% em relação ao peixe inteiro e próximo do rendimento teórico da parte comestível. A lavagem do MF com água ou água + bicarbonato de sódio proporcionou a obtenção de um produto com cor vantajosamente mais clara e apreciável. Com relação à composição química básica o MF de sardinha lavado com água apresentou maior hidratação e menor teor de cinzas em relação ao controle e semelhantes quantidades de proteína e lípides. Comparado ao controle, o MF de sardinha lavado com água, não apresentou diferença quanto ao perfil de ácidos graxos e pH, o que não ocorreu com o nitrogênio das bases voláteis - N-BVT, que diminuiu, e às substâncias reativas ao ácido tiobarbitúrico - TBARS, que aumentaram. O MF de sardinha lavado com água, contendo ou não antioxidantes artificialmente adicionados, apresentou estabilidade química e sensorial quando mantido sob congelamento, com base nos parâmetros pH, N-BVT, TBARS, odor a ranço e cor, em até 26 semanas de estocagem. Os resultados do presente trabalho são favoráveis à possibilidade de obtenção de MF de sardinha lavado com água e seu emprego como matéria-prima para outros produtos pesqueiros. / The potentiality of fish\'s utilization as minced fish - MF is very high, actually turning into a raw material to other products. The sardine\'s MF was evaluated according to its yield, the washing effect improving the color, its chemical characteristic and chemical and sensorial stability, during frozen storage under -17,-18°C. The yield of sardine\'s MF washed in with water, was 55% related to the whole fish and close to the theoretic yield of eatable portion. The MF\'s washing in water or in water plus sodium bicarbonate provide a product with clearer and more desirable color. Related to the chemical basic composition, sardine\'s MF washed in water, presented better hydration and lower ashes contents than its control, and similar quantity of protein and lipids. Compared to the control, the sardine\'s MF washed in water, had not presented any difference related to the fatty acids profile and pH, that had not happened with the nitrogen of volatile bases - N-BVT, which had been decreased, and the thiobarbituric acid reactant substances - TBARS, that had been increased. The sardine\'s MF washed in water, containing or not added antioxidants, was chemical and sensorial stable when maintained frozen, based on parameters as pH, N-BVT, TBARS, rancidity odor, and color, stored for 26 weeks. The results of this work are propitious to the possibility of achieving sardine\'s MF washed in water, and your utilization as a raw material to others seafoods.

Articular cartilage has a low propensity for self-repair, due to which 27 million people are affected by osteoarthritis every year in North America. The current repair techniques used for cartilage defects possess flaws that reduce long-term clinical success. Tissue engineering carries with it the promise of engineering hyaline-like cartilage with physical and biochemical properties, similar to that of native cartilage. This being said, the primary objective of my project was to engineer clinically relevant sized articular cartilage constructs. To achieve my objective, first, I investigated the effect of continuous culture on cartilaginous tissue growth. Constructs grown under continuous media flow significantly accumulated more collagen and glycosaminoglycan, and displayed a stratified morphology, similar to that found in native cartilage. The second goal was to further increase chondrocyte proliferation, and extracellular matrix (ECM) accumulation. To achieve this, constructs were grown in a bioreactor with media supplemented with 14 mM sodium bicarbonate (NaHCO3). Constructs cultivated in the bioreactor with NaHCO3 supplementation exhibited a significant (p<0.05) increase in ECM accumulation (a 98-fold increase in glycosaminoglycans and a 25-fold increase in collagen content), cell proliferation (a 13-fold increase), and thickness (a 28-fold increase) compared to all other conditions (static and reactor without NaHCO3 supplementation). The third goal was to engineer cartilage constructs with as little cells as possible, reducing donor site morbidity. From the results obtained, it was evident that the monolayer constructs outperformed all the other constructs (pellet, biopsy, and minced). The final goal was to understand the underlying reason for the increased proliferation. First, I investigated if there were any differences present in intracellular pH (pHi) and intracellular buffering capacity. Second, I determined the role of extracellular pH (pHe) on cell proliferation. In an effort to accurately achieve this, I, for the first time, have reported on measuring pHi of chondrocytes while still in culture (2D and 3D cultures) using a confocal microscope. This study demonstrated the importance of extracellular environments, such as pHe, extracellular buffering capacity, and the presence of carbon dioxide and bicarbonate ions for chondrocyte proliferation. / Thesis (Ph.D, Chemical Engineering) -- Queen's University, 2012-10-30 19:19:32.026