Thesis (M.S.)--Oregon State University, 2008. / Printout. Includes bibliographical references (leaves 78-86). Also available on the World Wide Web.

Thesis (M.S.)--Oregon State University, 2009. / Printout. Includes bibliographical references (leaves 80-96). Also available on the World Wide Web.

Submitted by Socorro Pontes (socorrop@ufersa.edu.br) on 2017-06-28T13:32:56Z No. of bitstreams: 1 LyzandraLAL_DISSERT.pdf: 1553694 bytes, checksum: 3b2dce61aa34ba06fdc0df889642bc15 (MD5) / Made available in DSpace on 2017-06-28T13:32:56Z (GMT). No. of bitstreams: 1 LyzandraLAL_DISSERT.pdf: 1553694 bytes, checksum: 3b2dce61aa34ba06fdc0df889642bc15 (MD5) Previous issue date: 2017-02-22 / Coordenação de Aperfeiçoamento de Pessoal de Nível Superior / Considering the abusive use of humectant agents in frozen seafood processing, and a possible relationship between the pH parameter and the phosphate food grade additive, the objective of the present study was to evaluate if there is a correlation between the pH of the tuna meat and different concentrations and time of contact of food additive phosphate. The tuna fillets (average of 225 g) were immersed in cold solutions (5°C) of sodium tripolyphosphate (STPP) and phosphates blend (concentrations) at concentrations of 3, 5 and 10% (fillet:solution ratio of 1: 1; w:v) at 30, 60 and 120 minutes. Water was used as the control group. After immersion, the samples were drained, weighed (yield calculation), frozen in ultrafreezer (-35ºC for 24 h) and stored (-35ºC) for 15 days. After this period, the samples were thawed (5°C, 24 hours), drained for 5 minutes, and weighed (yield calculation). After thawing, samples were grilled (200°C for 3 minutes on each side) and weighed (yield calculation). Samples were withdrawn after each step (immersion, thawing and cooking) and submitted to pH, phosphate (P2O5) moisture and protein analysis. The yield (gain and loss weight) was determined by the weight of the samples before and after the treatments (immersion, thawing and cooking). All food additives used in the present study (STPP and Blend) demonstrated their efficacy in water retention after immersion, thawing and cooking. There was a gradual increase in moisture content (after immersion in solutions of STPP and Blend), and a consequent increase in moisture/protein ratio suggesting a new parameter to be considered as indicative use of humectant agents in seafood. There was a gradual increase in pH and residual phosphate (P2O5) in all treatments, and still remained below the limits established by national (pH) and international (P2O5) legislation. A linear correlation was observed between pH and P2O5 values, which may become a parameter to be considered as indicative use of humectant agents (phosphates) in seafood. From the results of experiments, we suggest a critical review on the current issue, and those possible changes can be evaluated in the official parameters as indicators of abusive use of the phosphate additive in seafood and to combat economic fraud in the frozen products. It should be emphasized that these suggestions should be the focus of the collaborative study for its validation / Considerando o uso abusivo de agentes umectantes no processamento de pescado congelado, e uma possível relação entre o parâmetro pH e o aditivo fosfato, o objetivo do presente estudo foi avaliar se existe correlação entre o pH da carne do atum e diferentes concentrações e tempo de contato com o aditivo alimentar fosfato. Os filés de atum (média de 225 g) foram imersos em soluções refrigeradas (5°C) de tripolifosfato de sódio (TPF) e mistura de fosfato (blend) nas concentrações 3, 5 e 10% (proporção filé:solução de 1:1; p:v), por 30, 60 e 120 minutos. Como grupo controle utilizou-se água. Após a imersão, as amostras foram drenadas, pesadas (cálculo de rendimento), congeladas em ultrafreezer (-35ºC por 24 h) e armazenadas (-35ºC) por 15 dias. Após esse período, as amostras foram descongeladas (5°C, 24 horas), drenadas por 5 minutos, pesadas (cálculo de rendimento). Após o descongelamento, as amostras foram grelhadas (200ºC por 3 minutos em cada lado) e pesadas (cálculo do rendimento). Amostras foram retiradas após cada etapa (imersão, descongelamento e cocção) e submetidas às análises de pH, fosfato (P2O5), umidade e proteína. O rendimento (ganho/perda de peso) foi determinado pelo peso das amostras antes e após os tratamentos (imersão, descongelamento e cocção). Todos os aditivos alimentares utilizados no presente estudo (TPF e Blend) demonstraram sua eficácia na retenção de água após imersão, descongelamento e cocção. Observou-se um aumento gradual dos teores de umidade (após imersão em soluções de TPF e Blend), e consequente aumento na relação umidade/proteína que sugere um novo parâmetro a ser considerado como indicativo uso de agentes umectantes no pescado. Observou-se um aumento gradual do pH e do fosfato residual (P2O5) em todos os tratamentos, e ainda permaneceram abaixo dos limites estabelecidos pela legislação nacional (pH) e internacional (P2O5). Observou-se correlação linear entre os valores de pH e fosfato (P2O5) o qual pode se tornar um parâmetro a ser considerado como indicativo uso de agentes umectantes (fosfato) no pescado. A partir dos resultados dos experimentos, sugerimos uma revisão crítica sobre o tema, e que possíveis mudanças possam ser avaliadas nos parâmetros oficiais como indicadores de uso abusivo do aditivo fosfato em pescado e combater uma fraude econômica nos produtos congelados. Ressalta-se que essas sugestões devem ser o foco do estudo colaborativo para sua validação / 2017-06-28

Submitted by Lara Oliveira (lara@ufersa.edu.br) on 2017-08-31T22:37:45Z No. of bitstreams: 1 LucasOSR_DISSERT.pdf: 2617988 bytes, checksum: 74015a9ee8413de24f14987804728470 (MD5) / Approved for entry into archive by Vanessa Christiane (referencia@ufersa.edu.br) on 2017-09-06T15:19:40Z (GMT) No. of bitstreams: 1 LucasOSR_DISSERT.pdf: 2617988 bytes, checksum: 74015a9ee8413de24f14987804728470 (MD5) / Approved for entry into archive by Vanessa Christiane (referencia@ufersa.edu.br) on 2017-09-06T15:22:42Z (GMT) No. of bitstreams: 1 LucasOSR_DISSERT.pdf: 2617988 bytes, checksum: 74015a9ee8413de24f14987804728470 (MD5) / Made available in DSpace on 2017-09-06T15:22:49Z (GMT). No. of bitstreams: 1 LucasOSR_DISSERT.pdf: 2617988 bytes, checksum: 74015a9ee8413de24f14987804728470 (MD5) Previous issue date: 2015-08-27 / Coordenação de Aperfeiçoamento de Pessoal de Nível Superior / Due to the high perishability of seafood, one of the main industry concerns is to improve conservation technologies, reaching a final product of good quality. Among the various methods used, it highlights the glazing process after freezing, which provides greater stability and shelf life for the product. On the other hand, some abuses have been reported regarding the water excess in glazed products, characterized as economic fraud. In this context, the aim of this study was toevaluate the effectiveness of official methods to quantify the glazing percentage in frozenwhite Pacific shrimp (Litopenaeus vannamei) samples, with different glazing percentages. Based on the obtained resultsasuggestion ofa new simpler and more efficient methodologyis a goal. Samples of peeled shrimp were subjected to glazing process (15%, 30%, 40%, 50% and 60%). The glazingpercentage was quantified based on methodologies of INMETRO, MAPA, CODEX, AOAC/NIST and through the proposal suggested in thiswork. The official methods were inefficient in quantifying the glazing percentage, especially with regard to samples containing high glazing percentages. The methodology proposed results were closer to the values of the glazing percentage of frozen shrimpsamples, confirming that the methodology can be an alternative to be used by the inspectors, after collaborative study validation of the methodology / Devido à alta perecibilidade do pescado, uma das principais preocupações da indústria é aperfeiçoar as tecnologias de conservação, alcançando um produto final de boa qualidade. Dentre os vários métodos utilizados se destaca o glaciamento após o congelamento, que proporciona maior estabilidade e vida de prateleira ao produto. Em contrapartida alguns abusos têm sido relatados no tocante ao excesso de água nos produtos glaciados, caracterizando-se como fraude econômica. Nesse contexto, o objetivo do presente estudo foi avaliar a eficiência dos métodos oficiais para quantificação do percentual de glaciamento em amostras de camarão branco do pacífico(Litopenaeus vannamei)congelado, com base nos resultados obtidos sugerir uma nova metodologia simples e mais eficiente.Amostras de camarão descascado foram submetidas a processo de glaciamento (15%, 30%, 40%, 50%, e 60%).O percentual de glaciamento foi quantificado com base nas metodologias do INMETRO, MAPA, CODEX, AOAC/NIST e através da proposta sugerida no trabalho.As metodologias oficiais foram ineficientes na quantificação do percentual de glaciamento, principalmente no que tange às amostras contendo altos percentuais de glaciamento. Os resultados da metodologia proposta se aproximaram mais aos valores do percentual de glaciamento das amostras de camarão congelado, confirmando que a metodologia pode ser uma alternativa a ser utilizada pelos órgãos fiscalizadores, após estudo colaborativo de validação da metodologia / 2017-08-31

Fish are one of the main food sources throughout the planet and, in some parts of the world, especially in developing countries they are the only source of animal protein of local residents. Since the beginning of human civilization, fish have been caught in fresh and salt waters. Despite the fact that global fish consumption has been constantly increasing and it currently accounts for almost 20 kg of fish per person per year, the situation in the Czech Republic has been changing only slowly. The Czech Republic is known for traditional fish production in pond aquaculture with long historical roots and is currently ranked 6th within the European Union. However, fish consumption is generally one of the lowest in Europe. The annual consumption is only 5.5 kg of fish per person per year, of which fish from domestic aquaculture amount to only 1-1.5 kg. Despite the fact that fish consumption in the Czech Republic has been low in the long run, the interest of consumers has been shifting to more expensive and better quality food. They are commodities such as Atlantic salmon, tuna and crustaceans which lack typical characteristics of products from the Czech aquaculture, i.e. the characteristic taste, aroma and presence of muscle bones. These changes in consumer´s behaviour were recorded on the basis of a study focusing on the import of fishery and aquaculture products into the Czech Republic. One of the goals of this doctoral thesis were the applied results in the form of newly developed products using fish meat, less valuable parts of fish (tailpiece) and wastes from fish processing (skin, head). Due to the nature of these applied results, their registration was done in the form of utility models with the Industrial Property Office of the Czech Republic. One of the newly developed and successfully offered products on the market is carp pâté. It is made of machine-separated carp meat and contains 90% of the meat in the product. In addition to the basic pâté, there are currently other four variants (with pepper, smoked fish, almonds and cranberries). From the above, it is clear that there are many possibilities and opportunities how to increase the consumption and use of fish from domestic aquaculture. When introducing new products from fish, which are bred in ponds, the marketing must also be used to promote their indisputable benefits. And this is mainly the fact that it is a healthy and quality domestic raw material from the Czech agriculture. The very high quality and minimal occurrence of foreign substances in products from the Czech aquaculture were confirmed by our study. In the framework of this thesis, the screening of various fishery and aquaculture products, commercially available within the Czech Republic, was carried out with regard to the occurrence of heavy metals. The results of this study showed a very good quality of these products with a low content of heavy metals. Measured values of these elements in products from the Czech aquaculture were well below the allowed limit and their consumption does not pose any health risks. Due to the nature of the obtained data, it is possible to process and publish this study in a popular-scientific form to the general public. The right form of communication and contact with the public will be a key factor in the future in introducing new aquaculture products and increasing fish consumption in the Czech Republic.

Talhado Fishing Enterprises (Pty) Ltd is a squid fishing company founded in 1988, with sea and land based freezing facilities. Operating from the East coast situated in the Port Elizabeth harbour, the company processes and packages its caught and bought out product for sales to its export customers situated in Spain and Italy. The company is privately owned, 38.8 percent owned by previously disadvantaged persons. This study examines the whether it would be feasible to expand its operations into the USA, namely into the California area where a squid fishery exists. The study further centres around the company’s existing markets, namely Spain and Italy, to establish whether demand exists to purchase this Californian squid specie. The reason for the study is that due to legislative and political issues growth in the squid industry in South Africa is limited. It is therefore considered pertinent to source further supply of product in order to expand its business. The aim of the study is establish whether it is feasible to expand the company’s operations internationally and does the outcome of this initial study warrant the development of an in depth business plan. In order to achieve these objectives the following approach was followed: A comprehensive literature study was conducted with regard to the industry internationally and locally; Interviews was conducted with independent experts such as attorneys and industry role players situated in California; Potential sellers of businesses were sourced in the California and interviews were arranged with these role players; The response to the interviews was measured against the literature study conducted and financial statements supplied.

abstract: Consumption of seafood poses a substantial threat to global biodiversity. Chemical contamination found in both wild-caught and farmed seafood also presents significant health risks to consumers. Flame retardants, used in textiles, upholstery, plastics, and other products to reduce risk of fire-related injury, are of particular concern as they are commonly found in the marine environment and permeate the tissues of fish that are sold for consumption via multiple pathways. The widespread issue of fishery collapse could be alleviated by demonstrating to stakeholders that many unsustainable fish stocks are also unhealthy and mutually disadvantageous for both human consumers and the environment. To thoroughly investigate the confounding factors and contradictory signals enmeshed in the relationship between ecologically sustainable fisheries and flame retardant contamination, I examined the biological characteristics of regional fish stocks which drive both contamination and perceived sustainability. I found that the biological and spatial aspects of commonly consumed aquatic and marine species best predict contamination when compared with various indices of sustainability. My results confirm that knowledge of flame retardant toxicity will become increasingly more important to consumers because a high percentage of global populations rely on coastal seafood for subsistence, and although dispersal of chemical contamination is still a poorly understood phenomenon, fish harvested closer to land are likely to contain higher concentrations of potentially harmful chemicals. Because some of the same biological traits which facilitate the uptake of chemicals also contribute to how a species responds to fishing pressures, concern for private health increases public consideration for the conservation of species at risk. / Dissertation/Thesis / Masters Thesis Biology 2015

Made available in DSpace on 2014-06-11T19:27:15Z (GMT). No. of bitstreams: 0 Previous issue date: 2011-06-28Bitstream added on 2014-06-13T18:31:12Z : No. of bitstreams: 1 baldin_jc_me_jabo.pdf: 183312 bytes, checksum: f9e945ecca299b8ddcedf222e57ec9d5 (MD5) / Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES) / O gelo é um excelente meio de prolongar o frescor do peixe e na indústria alimentícia tem um dos mais importantes papéis, uma vez que retarda a multiplicação bacteriana e, se fabricado sob más condições sanitárias pode se tornar um fator de risco para os consumidores. Sendo assim, este estudo objetivou avaliar a qualidade microbiológica do gelo utilizado na conservação do pescado por meio da quantificação de microrganismos heterotróficos mesófilos e psicrotróficos viáveis, coliformes totais e termotolerantes, além de investigar a presença de Escherichia coli, Staphylococcus aureus e Salmonella spp. Para tal, foram colhidas 63 amostras de gelo de seis estabelecimentos, sendo cinco hipermercados e uma peixaria, situados no município de Ribeirão Preto/SP. Os resultados obtidos mostraram populações de microrganismos heterotróficos mesófilos variando entre 1,0 x 10 e 3,0 x 104 UFC.mL-1 e psicrotróficos variando entre 1,0 x 10 e 1,0 x 106 UFC/mL, sendo que 19,05% das amostras contendo microrganismos mesófilos encontravam-se com populações acima do permitido pela legislação vigente. Já 22,22% das amostras foram positivas para coliformes totais e 9,52% para coliformes termotolerantes. A presença de Staphylococcus aureus foi confirmada em três amostras, E. coli e Salmonella spp. não foram encontradas. Portanto, a avaliação da qualidade microbiológica do gelo, neste experimento, permitiu concluir que a água utilizada na fabricação de gelo utilizado para conservação de pescado comercializado nos estabelecimentos pode ser contaminada por manuseio inadequado e seu incorreto acondicionamento, o que é um fator de risco para a saúde do consumidor uma vez que o gelo em contato com o peixe pode contaminá-lo / The ice is an excellent way to prolong the freshness of the fish and in the food industry has one of the most important roles, since it slows the bacterial growth, and if it is manufactured under poor sanitary conditions could become a risk factor for consumers. So, this study had as objective to evaluate the microbiological quality of the ice used in the seafood conservation by counting of mesophilic and psychrotrophics, total and thermoresistant coliforms and to investigate the presence or not of Escherichia coli, Staphylococcus aureus e Salmonella spp. For such, sixty-three samples of ice were collected from five supermarkets and one fish market located in the municipality of Ribeirão Preto/SP. The results showed populations of mesophilic heterotrophic microorganisms ranging from 1,0 x 10 to 3,0 x 104 UFC/mL and psychrotrophics ranging from 1,0 x 10 to 1,0 x 106 UFC/mL, being 19,05% of the samples containing mesophilic microorganisms above the allowed by the current legislation. It was found that 22,22% of the samples were positive for total coliforms and 9,52% for thermoresistant. The presence of Staphylococcus aureus was confirmed in three samples and E. coli and Salmonella spp. were not found. So, the evaluation of the microbiological quality in this study permitted to conclude that though there is a specific legislation about water quality, the unpotable water still in use in the ice manufactured utilized in the seafood conservation commercialized in food stores, what is a risk factor to the consumers health since the ice in contact with the fish can contaminate it

Thesis (MTech (Biomedical Technology))--Cape Technikon, 2003 / Allergic conditions among workers processing seafood are most often related to inhalation of the seafood antigens or via direct unprotected handling of the seafood and its products. This can cause sensitised individuals to suffer from asthma, rhino-conjunctivitis, urticaria and protein contact dermatitis, which are IgE mediated. Food intolerance may also occur which is a non-IgE mediated reaction, however the exact mechanism is yet to be determined. There is therefore a need to develop reliable tests to identify sensitised workers processing seafood. The objective of this study was to prepare specific seafood extracts from raw and cooked lobster; raw and cooked saltwater bony fish species (mackerel, red eye, maasbanker, pilchard and anchovy) and fishmeal dust obtained from a fish-processing factory. These extracts were tested by SDS-Polyacrylamide Gel Electrophoresis to characterise the seafood proteins, and the allergenicity was confirmed by the Western blot technique. Polyclonal IgG antibodies were also successfully generated in rabbits, using the specific seafood extracts isolated from the various species. The second objective was to optimise and standardize an Enzyme Allergosorbent Test (EAST) method to quantify specific IgE antibodies in the sera of factory workers. This EAST was optimised and validated to detect allergen-specific IgE to each of the different fish species and also one crustacean species (rock lobster). Sera from a group of workers were selected and analysed for specific IgE antibodies by the optimised EAST (S) (South African laboratory), and commercial RAST techniques. Analysis was performed for the three most important extracts, pilchard (canned), anchovy, and lobster. The same samples were analysed by EAST (R) in the reference laboratory (Dr Gerald Reese; Paul-Ehrlich-Institute, Germany). The different techniques, and the EAST (R) and the EAST (S) results were compared by using a statistical software package. An EAST method was successfully developed, however, compared to the results obtained by the reference laboratory the sensitivity and specificity was below 80%. The main reason for the low agreement between the two laboratories was the fact that the South African laboratory used a modified EAST method, and different data calculation methods, for categorising positive results. The South African laboratory did not use a kit-based assay and a serum dilution of 1:4 and not 1:2 were used when compared to the reference laboratory. When the EAST results were compared to the RAST results, poor agreement was found due to the fact that canned pilchard was used in the EAST while raw pilchard in the commercial RAST assay. For pilchard, anchovy and lobster EAST, different species were utilized compared to the RAST, and this can also explain the poor level of agreement. Future directions would be to further standardise the EAST method and to introduce reference sera and a standard curve to determine positive results, thereby ensuring more reproducible results between laboratories.

Orientador: Oswaldo Durival Rossi Junior / Banca: Angela Cleusa de Fátima Banzatto de Carvalho / Banca: Laudicéia Giacometti Lopes / Resumo: O gelo é um excelente meio de prolongar o frescor do peixe e na indústria alimentícia tem um dos mais importantes papéis, uma vez que retarda a multiplicação bacteriana e, se fabricado sob más condições sanitárias pode se tornar um fator de risco para os consumidores. Sendo assim, este estudo objetivou avaliar a qualidade microbiológica do gelo utilizado na conservação do pescado por meio da quantificação de microrganismos heterotróficos mesófilos e psicrotróficos viáveis, coliformes totais e termotolerantes, além de investigar a presença de Escherichia coli, Staphylococcus aureus e Salmonella spp. Para tal, foram colhidas 63 amostras de gelo de seis estabelecimentos, sendo cinco hipermercados e uma peixaria, situados no município de Ribeirão Preto/SP. Os resultados obtidos mostraram populações de microrganismos heterotróficos mesófilos variando entre 1,0 x 10 e 3,0 x 104 UFC.mL-1 e psicrotróficos variando entre 1,0 x 10 e 1,0 x 106 UFC/mL, sendo que 19,05% das amostras contendo microrganismos mesófilos encontravam-se com populações acima do permitido pela legislação vigente. Já 22,22% das amostras foram positivas para coliformes totais e 9,52% para coliformes termotolerantes. A presença de Staphylococcus aureus foi confirmada em três amostras, E. coli e Salmonella spp. não foram encontradas. Portanto, a avaliação da qualidade microbiológica do gelo, neste experimento, permitiu concluir que a água utilizada na fabricação de gelo utilizado para conservação de pescado comercializado nos estabelecimentos pode ser contaminada por manuseio inadequado e seu incorreto acondicionamento, o que é um fator de risco para a saúde do consumidor uma vez que o gelo em contato com o peixe pode contaminá-lo / Abstract: The ice is an excellent way to prolong the freshness of the fish and in the food industry has one of the most important roles, since it slows the bacterial growth, and if it is manufactured under poor sanitary conditions could become a risk factor for consumers. So, this study had as objective to evaluate the microbiological quality of the ice used in the seafood conservation by counting of mesophilic and psychrotrophics, total and thermoresistant coliforms and to investigate the presence or not of Escherichia coli, Staphylococcus aureus e Salmonella spp. For such, sixty-three samples of ice were collected from five supermarkets and one fish market located in the municipality of Ribeirão Preto/SP. The results showed populations of mesophilic heterotrophic microorganisms ranging from 1,0 x 10 to 3,0 x 104 UFC/mL and psychrotrophics ranging from 1,0 x 10 to 1,0 x 106 UFC/mL, being 19,05% of the samples containing mesophilic microorganisms above the allowed by the current legislation. It was found that 22,22% of the samples were positive for total coliforms and 9,52% for thermoresistant. The presence of Staphylococcus aureus was confirmed in three samples and E. coli and Salmonella spp. were not found. So, the evaluation of the microbiological quality in this study permitted to conclude that though there is a specific legislation about water quality, the unpotable water still in use in the ice manufactured utilized in the seafood conservation commercialized in food stores, what is a risk factor to the consumers health since the ice in contact with the fish can contaminate it / Mestre