Master of Science / Department of Animal Sciences and Industry / Robert D. Goodband / Michael D. Tokach / A total of 12,229 pigs were used in nine experiments to determine the effects of Na, Cl, and sodium metabisulfite-based feed additives on pig growth performance. Experiments 1, 2, and 3 were conducted to determine the effects of added dietary salt on growth performance of pigs weighing 7 to 10, 11 to 30, and 27 to 65 kg. The BLL models suggested the optimal dietary added salt concentration to maximize ADG for pigs weighing 7 to 10 and 11 to 30 kg was 0.59% (0.34% Na and 0.58% Cl) and 0.51% added salt (0.22% Na and 0.42% Cl), respectively. There was no evidence to indicate that growth of 27 to 65 kg pigs was improved beyond a 0.10% added salt inclusion (0.11% Na and 0.26% Cl). Experiments 4, 5, and 6 were conducted to determine the effects of source and concentration of Na and Cl on the growth performance of pigs weighing 7 to 12 kg. In Exp. 4, pigs fed an added salt diet that contains a Na and Cl concentration of 0.35% and 0.60% had greater growth performance compared to pigs fed a deficient Na concentration of 0.18%. In Exp. 5, pigs fed a Na concentration of 0.35%, regardless of ion source, had improved ADG compared to pigs fed a Na concentration of 0.13% or 0.57%. In Exp. 6, maximum ADG and G:F could be obtained with a Cl concentration of 0.38% based on the BLL and QP models. Experiments 7, 8, and 9 were conducted to evaluate the effects of Product 1 (Provimi, Brooksville, OH), Product 2 (Nutriquest, Mason City, IA), and sodium metabisulfite (SMB) on the growth performance of nursery pigs weighing approximately 6 to 25 kg. In Exp. 7, pigs fed Product 1 had higher ADG compared to pigs fed the control. In Exp. 8, pigs fed either Product 1 or 2 at the highest concentration and for the longest period of time had greater ADG compared to pigs fed the control diet. In Exp. 9, pigs fed SMB or Product 1 had greater ADG compared to pigs fed a lower concentration of SMB and the control.

Master of Science / Department of Animal Sciences and Industry / Joel DeRouchey / Thirteen experiments using a total of 7,589 nursery and finishing pigs were conducted to evaluate the effects of deoxynivalenol (DON), feed additives and processing conditions on nursery pig growth performance. In addition, feed withdrawal and diet blending were evaluated in finishing pigs. Experiment 1 tested 3 feed additives in DON-contaminated diets with only Defusion Plus improving performance. Experiment 2 evaluated Biofix in both low- and high-DON diets and showed no effects on growth. Experiments 3 and 4 further evaluated levels of Defusion and the effects of pelleting and supplemental nutrients in DON-contaminated diets. Defusion improved growth in low-DON diets, but had variable effects in high DON diets. Pelleting DON-contaminated diets resulted in comparable growth to pigs fed positive control diets in meal form. In Exp. 5 and 6, pilot studies evaluated DON-detoxification using sodium metabisulfite (SMB) with hydrothermal treatment in both an autoclave and a pellet mill. These conditions reduced analyzed DON by as much as 89 and 75% for the autoclave and pellet mill, respectively. In Exp. 7 and 8, pelleting DON-contaminated diets with SMB improved growth. Experiments 9 and 10 evaluated feed-withdrawal time on carcass composition and economic returns. These experiments showed that pre-slaughter fasting for up to 36 h prior can be used to avoid weight discounts in heavyweight pigs without negatively impacting carcass composition and maintaining overall revenue. However, these advantages come with a potential reduction in carcass weight and increased incidence of leaking ingesta, which can result in condemned heads. Experiments 11, 12, and 13 compared phase-feeding to blending diets using an automated feed delivery system. These studies showed that corn-supplement blending is not economical and feeding diets blended to a Lys curve results in lower feed costs compared to phase-feeding, but due to reductions in growth and carcass weight, these savings do not translate into higher income over feed cost. Finally, Exp. 13 showed that over- and under-budgeting situations do not significantly influence overall returns, but pigs fed under-budgeted diets performed more closely to those fed correctly estimated feed budgets.

Master of Science / Department of Grain Science and Industry / Rebecca Miller / Sorghum is a vital cereal crop grown in many regions around the world. Tolerance to harsh climates and low moisture conditions are unique traits making sorghum an economical choice in an era of global water scarcity. In recent years, sorghum has gained greater recognition as a gluten-free grain and is a safe alternative for individuals suffering from gluten sensitivities or celiac disease. Still, the lack of gluten proteins does not allow sorghum to form a viscoelastic dough. In this study reducing agents were added to improve functional properties of sorghum kafirins for bread baking. Study objectives were to determine the effect of reducing agents on protein body structure of sorghum kafirins, investigate the influence on the sorghum batter consistency, and evaluate the effects on the physical characteristics of sorghum bread. Protein analysis, accomplished using RP-HPLC, showed reducing agents, L-cysteine and sodium metabisulfite, reduced protein structure; increasing RP-HPLC total peak area up to 747% and 681%, respectively. Batter consistency was obtained using a RVA. Treatments of L-cysteine (2.5% fwb) expressed increased RVA peak viscosity and decreased final viscosity. Samples treated with sodium metabisulfite (500 ppm fwb) had increased peak viscosity, holding strength and final viscosity. Yeast activity of batter treated with ≥3000 ppm (fwb) sodium metabisulfite caused volume loss of 95% yet at 500 ppm (fwb) sodium metabisulfite did not have an effect. Batter with 2.5% (fwb) L-cysteine experienced reduced yeast activity after 20 min. Sorghum bread characteristics were altered. Loaf volume and crumb grain characteristics of bread produced using sodium metabisulfite (500 ppm) were equal to that of the control, while initial texture and staling were improved. The addition of L-cysteine (2.5% fwb) to breads lowered loaf volume but produced softer initial crumb texture and improved in-vitro protein digestibility by 18.8%.

Dada a importância do camarão para a economia do Brasil e as exigências cada vez mais acentuadas dos países importadores quanto à qualidade do produto final, bem como sua conservação para garantir a oferta de um produto de qualidade aos consumidores, a indústria pesqueira vem utilizando diversas classes de aditivos alimentares: anti-melanóticos, antioxidantes e anti-microbianos. Desta forma, o presente trabalho objetivou avaliar o efeito dos aditivos alimentares: cloreto de sódio, metabissulfito de sódio, nitrito de sódio e ácido cítrico sobre a vida-de-prateleira do camarão Xyphopenaeus kroyeri resfriado, além de avaliar a ação anti-melanótica destes aditivos por 12 dias pós-captura através de escala de graus de melanose. Os camarões dos tratamentos controle (sem aditivo), com metabissulfito de sódio e com nitrito de sódio mantiveram seus valores de pH constantes até o 12º dia de armazenamento e os valores de pH demonstraram correlações positivas com a contagem de mesófilos (r=0,6633;p=0,0070), e com valores de BNVT (r=0,7173; p=0,0026). Durante o período avaliado, os camarões que apresentaram menor produção de bases nitrogenadas voláteis totais foram os imersos em nitrito de sódio (1%), com valores crescentes de 48,20±25,03 no dia 1; 128,00±25,45 no dia 7; 161,50±19,09 no dia 10 e 230,50±33,23 no dia 12. Os valores de força de cisalhamento não exibiram diferença (p>0,05) entre os tratamentos e entre os dias de armazenamento. As bactérias mesófilas e psicotróficas apresentaram as menores contagens nos camarões imersos em cloreto de sódio a 2% e nitrito de sódio a 1%. Não houve crescimento de coliformes termotolerantes, estando todos os tratamentos de acordo com a legislação vigente. O tratamento com metabissulfito de sódio foi o que apresentou menores graus de melanose. Na análise sensorial, não foram encontradas diferenças significativas entre os tratamentos, demonstrando que o uso de aditivos pode auxiliar na preservação da qualidade do camarão sem alterar as características sensoriais do mesmo. / Given the importance of shrimp to the economy of Brazil and progressively greater demands of importing countries as to the quality of the final product as well as its conservation to ensure the provision of a quality product to consumers, the fishing industry has been using various classes’ food additives: non-melanotics, antioxidants and antimicrobials. Thus, this study aimed to evaluate the effect of food additives: sodium chloride, sodium metabisulfite, sodium nitrite and citric acid on the shelf- life of shrimp Xyphopenaeus kroyeri cold, and to evaluate the anti-melanosis action of these additives by 12 days post-capture through melanosis scale degrees. The shrimps of the control treatment (no additive), with sodium metabisulfite and sodium nitrite maintained their pH constant until the 12th day of storage, add the pH values showed positive correlations with counts of mesophilic (r2= 0.6633, p = 0.0070) and with BNVT values (r2= 0.7173, p = 0.0026). During the study period, the shrimp that showed low production of volatile nitrogenous bases were immersed in sodium nitrite (1 %) , with increasing values of 48.20 ± 25.03 on day 1; 128.00 ± 25.45 on day 7; 161.50 ± 19.09 on day 10 and 230.50 ± 33.23 on day 12. Values of shear force showed no difference (p > 0.05) between treatments and between days of storage. The mesophilic and psicotrophic showed the lowest counts shrimps immersed in sodium chloride 2% and sodium nitrite 1%. There was no presence of coliforms growth, with all treatments in accordance with current legislation. Treatment with sodium metabisulfite showed the lowest degree of melanosis. In sensory analysis, no significant differences between treatments were found, demonstrating that the use of additives can assist in preserving the quality of the shrimp without altering the sensory characteristics.

Dada a importância do camarão para a economia do Brasil e as exigências cada vez mais acentuadas dos países importadores quanto à qualidade do produto final, bem como sua conservação para garantir a oferta de um produto de qualidade aos consumidores, a indústria pesqueira vem utilizando diversas classes de aditivos alimentares: anti-melanóticos, antioxidantes e anti-microbianos. Desta forma, o presente trabalho objetivou avaliar o efeito dos aditivos alimentares: cloreto de sódio, metabissulfito de sódio, nitrito de sódio e ácido cítrico sobre a vida-de-prateleira do camarão Xyphopenaeus kroyeri resfriado, além de avaliar a ação anti-melanótica destes aditivos por 12 dias pós-captura através de escala de graus de melanose. Os camarões dos tratamentos controle (sem aditivo), com metabissulfito de sódio e com nitrito de sódio mantiveram seus valores de pH constantes até o 12º dia de armazenamento e os valores de pH demonstraram correlações positivas com a contagem de mesófilos (r=0,6633;p=0,0070), e com valores de BNVT (r=0,7173; p=0,0026). Durante o período avaliado, os camarões que apresentaram menor produção de bases nitrogenadas voláteis totais foram os imersos em nitrito de sódio (1%), com valores crescentes de 48,20±25,03 no dia 1; 128,00±25,45 no dia 7; 161,50±19,09 no dia 10 e 230,50±33,23 no dia 12. Os valores de força de cisalhamento não exibiram diferença (p>0,05) entre os tratamentos e entre os dias de armazenamento. As bactérias mesófilas e psicotróficas apresentaram as menores contagens nos camarões imersos em cloreto de sódio a 2% e nitrito de sódio a 1%. Não houve crescimento de coliformes termotolerantes, estando todos os tratamentos de acordo com a legislação vigente. O tratamento com metabissulfito de sódio foi o que apresentou menores graus de melanose. Na análise sensorial, não foram encontradas diferenças significativas entre os tratamentos, demonstrando que o uso de aditivos pode auxiliar na preservação da qualidade do camarão sem alterar as características sensoriais do mesmo. / Given the importance of shrimp to the economy of Brazil and progressively greater demands of importing countries as to the quality of the final product as well as its conservation to ensure the provision of a quality product to consumers, the fishing industry has been using various classes’ food additives: non-melanotics, antioxidants and antimicrobials. Thus, this study aimed to evaluate the effect of food additives: sodium chloride, sodium metabisulfite, sodium nitrite and citric acid on the shelf- life of shrimp Xyphopenaeus kroyeri cold, and to evaluate the anti-melanosis action of these additives by 12 days post-capture through melanosis scale degrees. The shrimps of the control treatment (no additive), with sodium metabisulfite and sodium nitrite maintained their pH constant until the 12th day of storage, add the pH values showed positive correlations with counts of mesophilic (r2= 0.6633, p = 0.0070) and with BNVT values (r2= 0.7173, p = 0.0026). During the study period, the shrimp that showed low production of volatile nitrogenous bases were immersed in sodium nitrite (1 %) , with increasing values of 48.20 ± 25.03 on day 1; 128.00 ± 25.45 on day 7; 161.50 ± 19.09 on day 10 and 230.50 ± 33.23 on day 12. Values of shear force showed no difference (p > 0.05) between treatments and between days of storage. The mesophilic and psicotrophic showed the lowest counts shrimps immersed in sodium chloride 2% and sodium nitrite 1%. There was no presence of coliforms growth, with all treatments in accordance with current legislation. Treatment with sodium metabisulfite showed the lowest degree of melanosis. In sensory analysis, no significant differences between treatments were found, demonstrating that the use of additives can assist in preserving the quality of the shrimp without altering the sensory characteristics.

Orientador: Jose de Assis Fonseca Faria / Dissertação (mestrado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos / Made available in DSpace on 2018-08-15T10:39:30Z (GMT). No. of bitstreams: 1 Pereira_ElienePenhaRodrigues_M.pdf: 2626940 bytes, checksum: 872960c1af9cf987688832b45e82d078 (MD5) Previous issue date: 2010 / Mestrado / Mestre em Tecnologia de Alimentos

Orientadores: Francisco Carlos Groppo, Maria Cristina Volpato / Dissertação (mestrado) - Universidade Estadual de Campinas, Faculdade de Odontologia de Piracicaba / Made available in DSpace on 2018-08-24T14:56:00Z (GMT). No. of bitstreams: 1 Burga-Sanchez_Jonny_M.pdf: 1446024 bytes, checksum: 5abbf4456cb67b444d465cc424ab2baa (MD5) Previous issue date: 2014 / Resumo: A associação a carreadores tem sido proposta visando prolongar o efeito anestésico, além de reduzir a toxicidade de vários anestésicos locais, incluindo a articaína (ATC). O objetivo do estudo foi avaliar in vitro o efeito da ATC livre ou associada a diferentes concentrações de epinefrina ou 2-hidroxipropil-?-ciclodextrina (HP-?-CD) sobre a viabilidade celular de queratinócitos humanos imortalizados (HaCaT). Foi avaliado também o efeito do metabissulfito de sódio, principal antioxidante e componente das soluções anestésicas comerciais, sobre a viabilidade das citadas células. A microscopia eletrônica de varredura (MEV) foi utilizada para avaliar as características físicas dos cristais da ATC, da HP-?-CD e do complexo de inclusão liofilizado de ATC/HP-?-CD. As células HaCaT foram expostas às formulações de ATC em diferentes concentrações desde 0.1% até 4%, associadas ou não a epinefrina 1:50.000, 1:100.000 e 1:200.000, ou em associação com HP-?-CD; em tempos de 10, 30, 60 e 240 min. As células viáveis foram quantificadas pelo método do MTT após os períodos de exposição e comparadas a um grupo controle sem tratamento. A avaliação celular qualitativa foi realizada por microscopia de fluorescência pelo método de coloração Live/Dead®. A análise estatística foi realizada por two-way ANOVA (teste de Tukey, p>0.05). Os resultados revelaram que a toxicidade da ATC depende da concentração e do tempo de exposição, sendo que quando complexada com HP-?-CD ou associada à epinefrina 1:200.000, houve tendência a diminuir a toxicidade avaliada inicialmente. Da mesma forma, os adjuvantes como a epinefrina, o metabissulfito de sódio e a HP-?-CD sozinhos mostraram biocompatibilidade nas concentrações empregadas neste estudo. Concluímos que a associação da ATC com a HP-?-CD bem como à epinefrina 1:200.000 diminuiu a toxicidade do anestésico local quando avaliado nas concentrações mais baixas. Entretanto, a associação destes adjuvantes não melhorou o perfil de toxicidade da ATC quando avaliado em concentrações clínicas usuais de 2 e 4% / Abstract: The association with carriers has been proposed to prolong the anesthetic effect and reduce the toxicity of several local anesthetics including articaine (ATC). The aim of this study was to assess the in vitro effect of ATC associated with different concentrations of epinephrine or 2-hydroxypropyl-?-cyclodextrin (HP-?-CD) on cell viability in immortalized human keratinocyte cells cultures (HaCaT). It was also evaluated the effect of sodium metabisulphite, major antioxidant component of commercial anesthetic solutions, on the viability of cited cells. The scanning electron microscopy (SEM) was used to assess the physical characteristics of ATC crystals, HP-?-CD and ATC/HP-?-CD lyophilized inclusion complex. The HaCaT cells were exposed to different formulations of ATC in concentrations from 0.1% to 4%, associated or not with epinephrine 1:50.000, 1:100.000 and 1:200.000, or in formulation with HP-?-CD; in 10, 30, 60 and 240 min time exposure. Vital HaCaT cells were quantified by the MTT method after exposure periods and compared to an untreated control group. Cells were assessed qualitatively by fluorescent microscopy using the staining Live/Dead® method. Statistical analysis was performed by two-way ANOVA (Tukey test, p> 0.05). The results showed that toxicity of ATC depends on the concentration and exposure time, and when complexed with HP-?-CD or associated with epinephrine 1:200.000, there was a tendency to decrease the toxicity initially evaluated. Likewise, adjuvants such as epinephrine, sodium metabisulphite and HP-?-CD alone showed biocompatibility in concentrations used in this study. In conclusion, the association of ATC with HP-?-CD as well as epinephrine 1:200.000 decreased local anesthetic toxicity when lower concentrations of ATC are used. However, the combination of adjuvants did not improve the toxicity profile of ATC when used in clinical usual concentrations of 2 and 4% / Mestrado / Farmacologia, Anestesiologia e Terapeutica / Mestre em Odontologia

Dada a importância do camarão para a economia do Brasil e as exigências cada vez mais acentuadas dos países importadores quanto à qualidade do produto final, bem como sua conservação para garantir a oferta de um produto de qualidade aos consumidores, a indústria pesqueira vem utilizando diversas classes de aditivos alimentares: anti-melanóticos, antioxidantes e anti-microbianos. Desta forma, o presente trabalho objetivou avaliar o efeito dos aditivos alimentares: cloreto de sódio, metabissulfito de sódio, nitrito de sódio e ácido cítrico sobre a vida-de-prateleira do camarão Xyphopenaeus kroyeri resfriado, além de avaliar a ação anti-melanótica destes aditivos por 12 dias pós-captura através de escala de graus de melanose. Os camarões dos tratamentos controle (sem aditivo), com metabissulfito de sódio e com nitrito de sódio mantiveram seus valores de pH constantes até o 12º dia de armazenamento e os valores de pH demonstraram correlações positivas com a contagem de mesófilos (r=0,6633;p=0,0070), e com valores de BNVT (r=0,7173; p=0,0026). Durante o período avaliado, os camarões que apresentaram menor produção de bases nitrogenadas voláteis totais foram os imersos em nitrito de sódio (1%), com valores crescentes de 48,20±25,03 no dia 1; 128,00±25,45 no dia 7; 161,50±19,09 no dia 10 e 230,50±33,23 no dia 12. Os valores de força de cisalhamento não exibiram diferença (p>0,05) entre os tratamentos e entre os dias de armazenamento. As bactérias mesófilas e psicotróficas apresentaram as menores contagens nos camarões imersos em cloreto de sódio a 2% e nitrito de sódio a 1%. Não houve crescimento de coliformes termotolerantes, estando todos os tratamentos de acordo com a legislação vigente. O tratamento com metabissulfito de sódio foi o que apresentou menores graus de melanose. Na análise sensorial, não foram encontradas diferenças significativas entre os tratamentos, demonstrando que o uso de aditivos pode auxiliar na preservação da qualidade do camarão sem alterar as características sensoriais do mesmo. / Given the importance of shrimp to the economy of Brazil and progressively greater demands of importing countries as to the quality of the final product as well as its conservation to ensure the provision of a quality product to consumers, the fishing industry has been using various classes’ food additives: non-melanotics, antioxidants and antimicrobials. Thus, this study aimed to evaluate the effect of food additives: sodium chloride, sodium metabisulfite, sodium nitrite and citric acid on the shelf- life of shrimp Xyphopenaeus kroyeri cold, and to evaluate the anti-melanosis action of these additives by 12 days post-capture through melanosis scale degrees. The shrimps of the control treatment (no additive), with sodium metabisulfite and sodium nitrite maintained their pH constant until the 12th day of storage, add the pH values showed positive correlations with counts of mesophilic (r2= 0.6633, p = 0.0070) and with BNVT values (r2= 0.7173, p = 0.0026). During the study period, the shrimp that showed low production of volatile nitrogenous bases were immersed in sodium nitrite (1 %) , with increasing values of 48.20 ± 25.03 on day 1; 128.00 ± 25.45 on day 7; 161.50 ± 19.09 on day 10 and 230.50 ± 33.23 on day 12. Values of shear force showed no difference (p > 0.05) between treatments and between days of storage. The mesophilic and psicotrophic showed the lowest counts shrimps immersed in sodium chloride 2% and sodium nitrite 1%. There was no presence of coliforms growth, with all treatments in accordance with current legislation. Treatment with sodium metabisulfite showed the lowest degree of melanosis. In sensory analysis, no significant differences between treatments were found, demonstrating that the use of additives can assist in preserving the quality of the shrimp without altering the sensory characteristics.

Submitted by Viviane Lima da Cunha (viviane@biblioteca.ufpb.br) on 2016-02-22T14:01:02Z No. of bitstreams: 1 arquivototal.pdf: 1467269 bytes, checksum: 7e81a81fe930c854cea4243e33fc94c7 (MD5) / Made available in DSpace on 2016-02-22T14:01:02Z (GMT). No. of bitstreams: 1 arquivototal.pdf: 1467269 bytes, checksum: 7e81a81fe930c854cea4243e33fc94c7 (MD5) Previous issue date: 2015-09-09 / Sea shrimp’s color and texture quality may be modified due to the lack of standardization on the use of sodium metabisulfite preservative causing a higher stiffness and excessive whitening after the cooking process, making the sulfite residue content above 30 kg-1g, which is the amount allowed by the current law. The Litopenaeus vannamei shrimp samples size 80/100 were acquired in a harvesting farm on the North shore of Paraíba State and to which the metabisulfite treatment was applied (0 a 40 kg-1g) accounting for a total of eight concentrations (T1 (0), T2 (5), T3 (10), T4 (15), T5 (20), T6 (25), T7 (30) e T8 (40) kg-1g) from which their heads and shells were removed, later they were cooked in a water boiling solution (99 ± 1º C) and NaCl at 1% until the moment each sample’s core reached a temperature of 63º C and those remained boiling for 15 seconds. Following that, the samples were analyzed regarding their SO2 content in order to assess the sodium metabilsulfite’s influence over the sea shrimp’s quality while correlating the obtained values with sensory and physical analysis and considering the residual contents of the allowed sulfites. Of the eight analyzed samples, four (T1 (0), T3 (10), T5 (20) e T7 (30) kg-1g) were chosen to perform the following analysis: sensory, color, shearing force, water activity, retaining ability and cooking performance. The sensory analysis was performed with 96 untrained judges and based on the ideal scale testing methodology to assess color and texture parameters, and accepting tests to assess taste, appearance and global acceptance. The results have showed that ideal color and texture appeared on the sample treated at 20 g kg-1sodium metabisulfite, being such concentration the one recommended by the cooked shrimp manufacturer and with the same features and the correlations between sensory and physical parameters were achieved in the samples that were wetter, slightly harder and presented and a shade of orange. / A qualidade da textura e da cor do camarão marinho pode ser afetada pela falta de padronização no uso do conservante metabissulfito de sódio, ocasionando uma maior rigidez e embranquecimento excessivo após a cocção, tornando o teor residual de sulfito acima de 30 kg-1g, limite máximo permitido pela legislação vigente. As amostras de camarão marinho Litopenaeus vannamei tamanho 80/100 foram adquiridas em uma fazenda produtora do litoral norte do Estado da Paraíba, foram submetidas ao tratamento do metabissulfito de sódio, totalizando oito concentrações (T1 (0), T2 (5), T3 (10), T4 (15), T5 (20), T6 (25), T7 (30) e T8 (40) kg-1g), foram descabeçadas, descascadas e cozidas em solução em ebulição (99 ± 1ºC) de água e NaCl a 1% até que o centro de cada amostra atingisse a temperatura de 63ºC, permanecendo em ebulição por um tempo de 15 segundos. As amostras foram analisadas quanto ao teor de SO2 para avaliar a influência do metabissulfito de sódio sobre a qualidade do camarão marinho, correlacionando os valores obtidos com as análises sensoriais e físicas, levando em consideração os teores residuais de sulfitos permitidos. Das oito amostras analisadas, quatro (T1 (0), T3 (10), T5 (20) e T7 (30) kg-1g) foram escolhidas para a realização dos testes sensoriais e análises de cor, força de cisalhamento, atividade de água, capacidade de retenção de água e rendimento na cocção. A análise sensorial foi realizada com 96 julgadores não treinados, fundamentada pela metodologia do teste de escala do ideal, para avaliar os parâmetros cor e textura e do teste de aceitação para avaliar o sabor, aparência e aceitação global. Os resultados demonstraram que a cor e a textura ideais ocorreram na amostra tratada com 20 g.kg-1 de metabissulfito de sódio, sendo esta a concentração recomendada para o fabricante de camarão cozido com as mesmas características e as correlações entre os parâmetros sensoriais e físicos foram obtidas nas amostras que apresentaram cores mais alaranjadas, úmidas e dureza ligeiramente maior.

This thesis aims at developing a method of chemical aftertreatment for reduction of free formaldehyde release of a tetrakis (hydroxymethyl) phosphonium chloride (THPC) urea precondensate, ammonia cured durable flame retardant finished cotton fabric, by preventing the formation of free formaldehyde. Formaldehyde is toxic and carcinogenic. According to the worldwide standards, acceptable limit of free formaldehyde release, for the fabrics that have skin contact, is only 75 ppm (measured by water extraction method). In this research, a cotton fabric flame retardant finished in an industrial plant in Pakistan is used. Fabric is finished by the application of THPC urea precondensate and ammonia cured, oxidized and washed. After finishing, it is not aftertreated with sodium metabisulfite that is a commonly used aftertreatment method for the reduction of free formaldehyde release. Aftertreatment with sodium metabisulfite has various problems that include large number of hot washings and there is an increase in the formaldehyde release during fabric storage. If the fabric has 75 ppm of free formaldehyde, there is often an increase in free formaldehyde release during fabric storage. There is a very limited research on the aftertreatment methods and few reports of application of these aftertreatments on flame retardant fabrics have been published. In this research, two methods of aftertreatments are developed to reduce the free formaldehyde contents to 75 ppm or less. One is the aftertreatment with a combination of resorcinol 1% and diethylene glycol 4%. The other is the combination of resorcinol 1% and boric acid 6%. For both these aftertreatments, ammonium acetate 0.5% is used as a catalyst. Fabric is padded with the solution and then dried at 130̊ C for 8 minutes. After drying, fabric is rinsed with water at 40̊ C. The aftertreatment methods developed in this research have shown a long term effect in keeping the formaldehyde release below 75 ppm during fabric storage that is not available with other conventional aftertreatment methods. These aftertreatment methods have no adverse effect on the flame retardancy of the THPC ammonia cured finished fabric and the fabric is soft as compared to the original flame retardant finished fabric and to the fabric after treated with existing methods. These new developed methods have industrial application because there is no use of any solvent and there is no use of any special equipment for the aftertreatment.