El presente proyecto presenta la idea de negocio llamada Nuggets 7 Heaven que se basa en la producción y comercialización de nuggets de 7 semillas (quinua, chía, avena, kiwicha, linaza, cañihua y maca negra) pre cocidos. Este producto se destaca por su innovación debido a que se trata de una nueva alternativa de alimento para aquellas personas que cuentan con un interés en la alimentación saludable. El público objetivo en el cual se enfoca dicho proyecto es hombres y mujeres de Lima metropolitana de 18 años a más que pertenecen a los sectores económicos A, B y C con un estilo de vida saludable debido a que encuentran pocas opciones de alimentos saludables pre cocidos y estarían dispuestos a pagar por el valor agregado que ofrece este producto. Estos nuggets tienen una sola presentación en caja de 8 unidades. El plan operacional explicará los procesos necesarios para llevar a cabo una producción eficaz desarrollando una relación dinámica con los proveedores y otros socios claves. El plan de marketing establecerá los lineamientos oportunos para establecer una relación con los clientes potenciales a través de estrategias de marketing tradicional y digital, estableciendo como canales de venta las redes sociales, página web y ferias. Finalmente, el análisis de la viabilidad del proyecto se desarrolla en el plan financiero el cual mostrará todos los ingresos y gastos proyectados. Esta idea de negocio plantea una inversión inicial de S/ 25 mil soles y reinversiones anuales posteriores de S/ 10 mil soles cada una. / This project presents the business idea called Nuggets 7 Heaven which is based on production and marketing of pre-cooked 7-seed nuggets (quinoa, chia, oats, kiwicha, flaxseed, cañihua and black maca). This product stands out for its innovation because it is a new food alternative for those who have an interest in healthy eating. The target audience for this project are men and women from metropolitan Lima aged 18 and over who belong to economic sectors A, B and C with a healthy lifestyle because they find few healthy precooked food options and they would be willing to pay for the added value that this product offers. These nuggets have a single presentation in a box of 8 units. The operational plan will explain the processes necessary to carry out efficient production by developing a dynamic relationship with suppliers and other key partners. The marketing plan will establish the appropriate guidelines to establish a relationship with potential customers through traditional and digital marketing strategies, establishing social networks, websites and fairs as sales channels. Finally, the analysis of the viability of the project is developed in the financial plan which will show all the projected income and expenses. This business idea involves an initial investment of S / 25 thousand soles and subsequent annual reinvestments of S / 10 thousand soles each. / Trabajo de investigación

Crispness is one of the most important and desirable textural characteristics that signify freshness and high quality in breaded fried foods. Though many approaches to instrumental measurement of crispness have been made, the best measurements are still inconclusive. There is no reliable method available that can accurately measure and quantify crispness in breaded fried foods. In this study, the mechanical and ultrasonic techniques were used to determine crispness in breaded fried chicken nuggets under different storage conditions. The mechanical measurements have been made, using an Instron universal testing machine. An ultrasonic non-destructive evaluation system was used to measure ultrasonic properties of breaded friend chicken nuggets. A pair of dry-coupling 250-kHz ultrasonic transducers was used to perform the ultrasonic transmission through the breaded fried chicken nugget. The equipment set up was in the through-transmission mode because breaded fried chicken nugget is highly attenuative material. A sensory panel of eight members was trained to evaluate crispness in breaded fried foods. Panelists rated crispness on a nine-point category scale (1 = not crisp/soggy, 9 = very crisp). Sensory crispness values for breaded fried foods under different storage conditions were obtained. Ultrasonic velocity, transmission loss, peak frequencies and its energies, peak force and total energy were determined for each tested product. Correlation between sensory crispness and instrumental parameters suggests that the ultrasonic method can be used to evaluate crispness. The ultrasonic velocity had high correlation with sensory crispness (R2 = 0.83). This indicates that sensory crispness could be reasonably well predicted by the ultrasonic velocity. / Master of Science

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<0,05) ao controle, e a formulação NFMG apresentou maior (p<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>0,05) entre as formulações. A aplicação de fibra de ervilha e redução de carne e gordura nos hambúrgueres não afetaram (p>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<0,05) no parâmetro a*. Quanto ao apresuntado, os parâmetros de dureza e mastigabilidade foram maiores (p<0,05) para a formulação AC, a formulação AFMC apresentou valor de L* superior (p<0,05), parâmetros de cor a* e b* inferiores (p<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>0,05) entre as formulações. Em relação aos resultados obtidos na salsicha, a formulação SFMG apresentou pH inferior (p<0,05) a SC e maior valor para os parâmetros de dureza e mastigabilidade. As formulações SFMC e SFMG apresentaram rendimento inferior (p<0,05) a SC e não diferiram quanto à estabilidade da emulsão, já em relação a avaliação sensorial formulação SFMC apresentou notas superiores (p<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<0.05) compared to control, and NFLF formulation presented higher (p<0.05) firmness. Regarding the losses after frying, the elasticity parameters, and cohesiveness and sensory analysis were not different (p>0.05) among formulations. The pea fiber addition and meat and fat reduction in burgers did not affect (p>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<0.05) in the parameter a*. Regarding the chopped ham, firmness and chewiness parameters were higher (p<0.05) compared to CHC formulation, CHFLM formulation presented higher L* levels (p<0.05), lower parameters of color a* and b* (p<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>0.05) among formulations. Regarding the results obtained with the frankfurter, the FFLF formulation presented lower pH levels (p<0.05) compared to FC and higher values for firmness and chewiness parameters, FFLM and FFLF formulations presented lower outcome (p<0.05) compared to FC and were not different to the emulsion stability, however regarding the sensory analysis FFLM formulation presented higher values (p<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.

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<0,05) ao controle, e a formulação NFMG apresentou maior (p<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>0,05) entre as formulações. A aplicação de fibra de ervilha e redução de carne e gordura nos hambúrgueres não afetaram (p>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<0,05) no parâmetro a*. Quanto ao apresuntado, os parâmetros de dureza e mastigabilidade foram maiores (p<0,05) para a formulação AC, a formulação AFMC apresentou valor de L* superior (p<0,05), parâmetros de cor a* e b* inferiores (p<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>0,05) entre as formulações. Em relação aos resultados obtidos na salsicha, a formulação SFMG apresentou pH inferior (p<0,05) a SC e maior valor para os parâmetros de dureza e mastigabilidade. As formulações SFMC e SFMG apresentaram rendimento inferior (p<0,05) a SC e não diferiram quanto à estabilidade da emulsão, já em relação a avaliação sensorial formulação SFMC apresentou notas superiores (p<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<0.05) compared to control, and NFLF formulation presented higher (p<0.05) firmness. Regarding the losses after frying, the elasticity parameters, and cohesiveness and sensory analysis were not different (p>0.05) among formulations. The pea fiber addition and meat and fat reduction in burgers did not affect (p>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<0.05) in the parameter a*. Regarding the chopped ham, firmness and chewiness parameters were higher (p<0.05) compared to CHC formulation, CHFLM formulation presented higher L* levels (p<0.05), lower parameters of color a* and b* (p<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>0.05) among formulations. Regarding the results obtained with the frankfurter, the FFLF formulation presented lower pH levels (p<0.05) compared to FC and higher values for firmness and chewiness parameters, FFLM and FFLF formulations presented lower outcome (p<0.05) compared to FC and were not different to the emulsion stability, however regarding the sensory analysis FFLM formulation presented higher values (p<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.

The main objective of this study was to evaluate the effects of different flour and protein types on quality of deep-fat fried chicken nuggets. Additionally, the rheological properties of batters were studied and the batter viscosity was correlated with fried product quality. In the first part of the study, the effects of soy and rice flour (5%) addition to the batter formulation on product quality were studied. Coating pick-up of batters, and moisture content, oil content, texture, color, volume, porosity, and cooking yield of nuggets were determined for 3, 6, 9 and 12 minutes of frying times at 180&ordm / C. In the second part of the study, the effects of protein types (soy protein isolate, whey protein isolate and egg albumen) at different concentrations (1 and 3%) on quality attributes were studied. A batter formulation with no flour or protein addition was used as control. In both parts of the study, flow behavior of batters prepared using different flour and protein types were determined. Soy flour and soy protein isolate (SPI) provided the highest apparent viscosity. Batter viscosity was found to be correlated with coating pick-up. All batters were found to show thixotropic behavior. The batters were modeled as power-law fluid and all of them turned out to be shear-thinning except egg albumen added batter, which was shear-thickening. As a result of the study, among the flour and protein types used, 3% whey protein isolate (WPI) was found to be the most effective ingredient on improving quality parameters of deep-fat fried chicken nuggets. 3% WPI added batters provided the hardest and crunchiest product with the darkest color. It also reduced the oil content of fried nuggets significantly. However, low cooking yield values were observed for batters with 3% WPI. On the other hand, soy flour containing batters provided high cooking yield. Therefore, if high cooking yield with low oil content is desired, soy flour can be advised to be used in batter formulations for chicken nuggets.

Made available in DSpace on 2014-06-11T19:30:30Z (GMT). No. of bitstreams: 0 Previous issue date: 2007-01-29Bitstream added on 2014-06-13T19:00:40Z : No. of bitstreams: 1 kirschnik_pg_dr_jabo.pdf: 1575640 bytes, checksum: 3d4477d439129b99af541fd12e7f3014 (MD5) / Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq) / Este estudo teve por objetivo avaliar o aproveitamento global da tilápia aplicando-se a tecnologia de processamento da Carne Mecanicamente Separada (CMS), a partir de duas matérias-primas: peixes que não atingiram o peso comercial de abate (CMS I) e carcaças obtidas a partir de resíduo de filetagem (CMS II). A partir das CMS geradas pelos processamentos, foram avaliadas a influência da lavagem e da adição de eritorbato de sódio e tripolifosfato de sódio na estabilidade das CMS durante 180 dias de armazenamento a -18ºC e desenvolvidos produtos empanados elaborados a base das CMS estudadas. A estabilidade das CMS foi avaliada por análises químicas, físicas e microbiológicas. Os valores de pH e teores de Bases Nitrogenadas Voláteis, Nitrogênio Não Protéico , Substâncias Reativas ao Ácido Tiobarbitúrico e Perda de líquido no descongelamento, e os parâmetros microbiológicos avaliados, permaneceram constantes ou apresentaram em alguns casos apenas pequenos aumentos ao longo da estocagem, não afetando a qualidade das CMS. Independentemente da lavagem ou da adição de aditivos, as CMS mantiveram-se estáveis durante o período de estocagem a - 18ºC por 180 dias. Em geral, o processo de lavagem das CMS ocasionou diminuição dos teores de proteína bruta, lipídios e cinzas, alterou a composição mineral provocando a lixiviação de minerais como Fe, Zn, Na, K e Ca. Para o desenvolvimento dos nuggets foram testadas 4 formulações para cada uma das matérias-primas (CMS I e CMS II), variando-se o teor de proteína isolada de soja (1, 3 e 5%) e amido (2 e 4%). Os produtos foram testados sensorialmente por meio de teste de ordenação de preferência em relação à aceitação global. Identificada a melhor formulação para cada matéria-prima estas foram então avaliadas quanto ao seu valor nutricional, segurança microbiológica e aceitação... / Applying a process of minced technology (CMS) from two raw materials: fish that did not reach the slaughter weight (CMS I) and carcass from rest of filleting process (CMS II). From these CMS, were carried out the influence of washing and the increase of sodium erythorbate and sodium tripolyphosphate on the CMS stability during 180 days of storage under -18ºC and to develop breaded products. The CMS stability was evaluated for chemical, physical and microbiological analysis. Values of pH, total nitrogen volatile bases, non-proteic nitrogen, substances reactive to thiobarbituric acid and Drip, and the microbiological parameters remained constant or increased a little during the storage. That has not affected the CMS quality. After washing or addition of additives, the CMS kept the stability during the period of storage under -18ºC by 180 days. The CMS washing process generally caused the decrease of total protein, lipid and ash value and changed the mineral composition permitting the leaching of minerals like Fe, Zn, Na, K and Ca. As far as the nuggets development is concerned, 4 formulations were tested for each of the raw materials (CMS I and CMS II), with the variation of isolated soy protein (1, 3 and 5%) and starch (2 and 4%) values. The products were tested by sensory analysis with the ordering tests related to the global acceptation. After the identification of the best formulation for each raw material, they were evaluated by the nutritional value, microbiological security and children and teenagers from schools of Pirassununga acceptation. The raw materials used in the formulation of nuggets have not influenced the acceptation of the products by younger children, aged between 8 and 10. However, teenagers between 11 and 15 years old, preferred nuggets made with CMS I. Nutritionally, all the products evaluated could be an excellent font of protein... (Complete abstract click electronic access below)

Orientador: Elisabete Maria Macedo Viegas / Banca: Alessandra Lopes de Oliveira / Banca: Marco Antonio Trindade / Banca: Luiz Augusto do Amaral / Banca: Lea Silvia Sant'Ana / Resumo: Este estudo teve por objetivo avaliar o aproveitamento global da tilápia aplicando-se a tecnologia de processamento da Carne Mecanicamente Separada (CMS), a partir de duas matérias-primas: peixes que não atingiram o peso comercial de abate (CMS I) e carcaças obtidas a partir de resíduo de filetagem (CMS II). A partir das CMS geradas pelos processamentos, foram avaliadas a influência da lavagem e da adição de eritorbato de sódio e tripolifosfato de sódio na estabilidade das CMS durante 180 dias de armazenamento a -18ºC e desenvolvidos produtos empanados elaborados a base das CMS estudadas. A estabilidade das CMS foi avaliada por análises químicas, físicas e microbiológicas. Os valores de pH e teores de Bases Nitrogenadas Voláteis, Nitrogênio Não Protéico , Substâncias Reativas ao Ácido Tiobarbitúrico e Perda de líquido no descongelamento, e os parâmetros microbiológicos avaliados, permaneceram constantes ou apresentaram em alguns casos apenas pequenos aumentos ao longo da estocagem, não afetando a qualidade das CMS. Independentemente da lavagem ou da adição de aditivos, as CMS mantiveram-se estáveis durante o período de estocagem a - 18ºC por 180 dias. Em geral, o processo de lavagem das CMS ocasionou diminuição dos teores de proteína bruta, lipídios e cinzas, alterou a composição mineral provocando a lixiviação de minerais como Fe, Zn, Na, K e Ca. Para o desenvolvimento dos nuggets foram testadas 4 formulações para cada uma das matérias-primas (CMS I e CMS II), variando-se o teor de proteína isolada de soja (1, 3 e 5%) e amido (2 e 4%). Os produtos foram testados sensorialmente por meio de teste de ordenação de preferência em relação à aceitação global. Identificada a melhor formulação para cada matéria-prima estas foram então avaliadas quanto ao seu valor nutricional, segurança microbiológica e aceitação... (Resumo completo, clicar acesso eletrônico abaixo) / Abstract: Applying a process of minced technology (CMS) from two raw materials: fish that did not reach the slaughter weight (CMS I) and carcass from rest of filleting process (CMS II). From these CMS, were carried out the influence of washing and the increase of sodium erythorbate and sodium tripolyphosphate on the CMS stability during 180 days of storage under -18ºC and to develop breaded products. The CMS stability was evaluated for chemical, physical and microbiological analysis. Values of pH, total nitrogen volatile bases, non-proteic nitrogen, substances reactive to thiobarbituric acid and Drip, and the microbiological parameters remained constant or increased a little during the storage. That has not affected the CMS quality. After washing or addition of additives, the CMS kept the stability during the period of storage under -18ºC by 180 days. The CMS washing process generally caused the decrease of total protein, lipid and ash value and changed the mineral composition permitting the leaching of minerals like Fe, Zn, Na, K and Ca. As far as the nuggets development is concerned, 4 formulations were tested for each of the raw materials (CMS I and CMS II), with the variation of isolated soy protein (1, 3 and 5%) and starch (2 and 4%) values. The products were tested by sensory analysis with the ordering tests related to the global acceptation. After the identification of the best formulation for each raw material, they were evaluated by the nutritional value, microbiological security and children and teenagers from schools of Pirassununga acceptation. The raw materials used in the formulation of nuggets have not influenced the acceptation of the products by younger children, aged between 8 and 10. However, teenagers between 11 and 15 years old, preferred nuggets made with CMS I. Nutritionally, all the products evaluated could be an excellent font of protein... (Complete abstract click electronic access below) / Doutor

Crispness is one of the most desirable textural characteristics of breaded fried foods. Consumers often judge the quality of breaded fried foods based on the perceived crispness of the product. Furthermore, today's consumers are showing increasing concern over fat intake. As a result, there is great interest in being able to enhance the crispness and reduce the fat uptake in breaded fried foods without sacrificing other quality attributes. To achieve these goals, modifications to both frying equipment and product formulation have been explored in this study. In this study, two edible film coatings, methylcellulose (MC) and whey protein isolate (WPI) were incorporated into the batter and pre-dust to determine their effect on the crispness of breaded fried chicken nuggets held under a heat lamp for varying time intervals. Crispness was evaluated by both objective (ultrasonic non-destructive evaluation system) and subjective methods. An untrained sensory panel was used to obtain subjective measurements of product crispness. Panelists rated product attributes such as crispness, juiciness, oiliness and flavor on a simple intensity scale. Additionally, panelists rated the liking of the products on a nine-point hedonic scale (1=dislike extremely, 9=like extremely). Two pressure sources (nitrogen gas and steam naturally released from the food material) were used to determine their effects on product crispness, texture, pressed juice, moisture content, fat content and color. Products fried with nitrogen gas as the pressurizing medium produced samples that were comparable to or exceeding the quality of products generated by frying with steam, as it relates to product crispness, texture, pressed juice, moisture content, fat content and color. As related to objective crispness, chicken nuggets fried with nitrogen were significantly crispier (p<0.05) than those fried with steam. Coating type and application also had a significant effect on product crispness. Samples coated with MC in the pre-dust were crispier than samples coated with WPI. However, no significant differences were found in product crispness, juiciness, oiliness or flavor, and overall liking among samples tested by the sensory panel. The results of this study demonstrated that applying an edible film coating to the pre-dust and using nitrogen gas as the pressurizing medium can enhance and maintain the crispness of breaded fried foods. / Master of Science

A presente pesquisa teve por objetivo avaliar as fontes de contaminação por Listeria monocytogenes em uma linha de processamento de \"nuggets\" congelados de frango. Linhagens de L. monocytogenes isoladas de diferentes pontos de uma usina de processamento industrial nas diversas etapas do processamento foram avaliadas quanto à sua diversidade genética. A técnica empregada foi o RAPO com metodologia modificada da Organização Mundial da Saúde (OMS/WHO). Os perfis RAPO gerados com os \"primers\" M13 e UBC155 foram agrupados, combinados e analisados quanto à sua similaridade. As cepas foram também sorotipadas e 189 pertenciam ao sorogrupo 1 e 63 ao sorogrupo 4. A correlação entre a diversidade genética e a distribuição do microrganismo na linha de processamento foi estabelecida. As 252 L. monocytogenes estudadas puderam ser divididas em dois grandes \"clusters\" cada qual dividido em dois grupos. Os resultados da análise de \"clusters\" foram relacionados aos da sorologia, determinando sete subtipos. Verificou-se que três subtipos são introduzidos no ambiente de processamento juntamente com a matériaprima. Um deles foi encontrado somente na matéria-prima e os outros dois também foram detectados em superfícies de equipamentos e no ambiente de processamento. Outros subtipos encontrados em superfícies de equipamentos e no ambiente foram encontrados no produto em etapas subseqüentes. A contaminação da matéria-prima por cepas diferentes daquelas encontradas no ambiente de processamento mostra a sua importância como fonte de contaminação. Formas de controle da presença de L. monocytogenes na matéria-prima devem ser buscadas assim como o controle da contaminação ambiente. / This research was carried out in order to evaluate the sources of Listeria monocytogenes contamination in a frozen chicken nugget processing line. Strains of L. monocytogenes from different origins and isolated from different steps of the processing line were analysed for their genetic diversity. RAPO methodology modified from a WHO protocol was used. The RAPO profiles generated by primers UBC155 and M13 were grouped, combined and the similarities analysed. The strains were also serotyped and 189 belonged to serogroup 1 and 63 to serogroup 4. The correlation between genetic diversity and the strain distribution along the processing line was established. The 252 L. monocytogenes strains analysed were divided in two clusters, each of them containing 2 groups. Seven subtypes could be determined when the results of RAPO and serotyping were combined. It could be established that from the three sub-types of L. monocytogenes that belonged to the raw material, two could establish themselves in the processing line. These sub-types were detected latter in the environmental samples (food contact and non-food contact surfaces). On the other hand, other sub-types found initially in environmental samples were detected in the product in subsequent steps. The introduction of L. monocytogenes into the plant by raw material highlights its importance as a contamination source. Measures must be taken to control the presence of L. monocytogenes in the raw material as well as in the processing environment.

A presente pesquisa teve por objetivo avaliar as fontes de contaminação por Listeria monocytogenes em uma linha de processamento de \"nuggets\" congelados de frango. Linhagens de L. monocytogenes isoladas de diferentes pontos de uma usina de processamento industrial nas diversas etapas do processamento foram avaliadas quanto à sua diversidade genética. A técnica empregada foi o RAPO com metodologia modificada da Organização Mundial da Saúde (OMS/WHO). Os perfis RAPO gerados com os \"primers\" M13 e UBC155 foram agrupados, combinados e analisados quanto à sua similaridade. As cepas foram também sorotipadas e 189 pertenciam ao sorogrupo 1 e 63 ao sorogrupo 4. A correlação entre a diversidade genética e a distribuição do microrganismo na linha de processamento foi estabelecida. As 252 L. monocytogenes estudadas puderam ser divididas em dois grandes \"clusters\" cada qual dividido em dois grupos. Os resultados da análise de \"clusters\" foram relacionados aos da sorologia, determinando sete subtipos. Verificou-se que três subtipos são introduzidos no ambiente de processamento juntamente com a matériaprima. Um deles foi encontrado somente na matéria-prima e os outros dois também foram detectados em superfícies de equipamentos e no ambiente de processamento. Outros subtipos encontrados em superfícies de equipamentos e no ambiente foram encontrados no produto em etapas subseqüentes. A contaminação da matéria-prima por cepas diferentes daquelas encontradas no ambiente de processamento mostra a sua importância como fonte de contaminação. Formas de controle da presença de L. monocytogenes na matéria-prima devem ser buscadas assim como o controle da contaminação ambiente. / This research was carried out in order to evaluate the sources of Listeria monocytogenes contamination in a frozen chicken nugget processing line. Strains of L. monocytogenes from different origins and isolated from different steps of the processing line were analysed for their genetic diversity. RAPO methodology modified from a WHO protocol was used. The RAPO profiles generated by primers UBC155 and M13 were grouped, combined and the similarities analysed. The strains were also serotyped and 189 belonged to serogroup 1 and 63 to serogroup 4. The correlation between genetic diversity and the strain distribution along the processing line was established. The 252 L. monocytogenes strains analysed were divided in two clusters, each of them containing 2 groups. Seven subtypes could be determined when the results of RAPO and serotyping were combined. It could be established that from the three sub-types of L. monocytogenes that belonged to the raw material, two could establish themselves in the processing line. These sub-types were detected latter in the environmental samples (food contact and non-food contact surfaces). On the other hand, other sub-types found initially in environmental samples were detected in the product in subsequent steps. The introduction of L. monocytogenes into the plant by raw material highlights its importance as a contamination source. Measures must be taken to control the presence of L. monocytogenes in the raw material as well as in the processing environment.