The technological process of smoked mackerel (Scomber scombrus) manufacture was described in detail with a focus on quality of muscle. The smoked mackerel brined in 6%, 12% and 15% of brine was monitored by texture profile analysis (TPA) using a cylindrical probe P 75 and spherical probe P 1S. Textural properties of muscle, such as hardness, cohesiveness, springiness and chewiness were evaluated. With increasing concentrations of brine muscle hardness and chewiness significantly decreases. In texture measuring, using a cylindrical probe P 75, in 6% of brine approximately 10.4 % higher hardness can be achieved, about 1 % higher chewiness and about approximately 5 % lower springiness expect, than when brined in 12% of brine. When brined in 15% of brine about 6.7 % lower hardness, about approximately 11.2 % lower chewiness and about 6.5 % lower springiness expect, than when brined in 12% of brine. When using a spherical probe P 1S is at brined in 6% of brine about approximately 6.5 % higher hardness and about approximately 11 % lower chewiness that brined in 12% of brine. When brined in 15% of brine about approximately 13 % lower springiness and approximately 21.7 % lower chewiness expect, than when brined in 12% of brine. To a lesser extent springiness was influenced, cohesiveness with increasing concentrations of salt in brine was unchanged. Texture measurements were supplemented by microbiological analysis of the total count of microorganisms (TCM). This analysis confirmed that with increasing concentrations of salt brine the count of microorganisms decreases (on 103 using 6% of brine and on 102 using 12% and 15% of brine) as a result of reduced water activity (aw).

Orientadores: Kil Jin Park, Miriam Dupas Hubinger / Tese (doutorado) - Universidade Estadual de Campinas, Faculdade de Engenharia Agricola / Made available in DSpace on 2018-08-14T17:46:45Z (GMT). No. of bitstreams: 1 Ribeiro_CarmelitadeFatimaAmaral_D.pdf: 5143469 bytes, checksum: fdc1326e9adc959546e6613313358756 (MD5) Previous issue date: 2009 / Resumo: O presente trabalho teve como objetivo estudar os efeitos de dois tratamentos de desidratação osmótica usando concentrações molares de NaCl e os processos de defumação líquida e posterior secagem da piraíba. O processo de desidratação osmótica foi estudado para verificar a influência dos fatores temperatura, concentração molar de NaCl e tempo de processo, nas respostas, perda de peso, perda de água e ganho de sal. No primeiro tratamento, foi utilizado um planejamento fatorial completo de 23 totalizando 17 ensaios, tendo como variáveis independentes a temperatura (22-38°C), concentração molar (0,03-0,37 mol/L) e tempo de processo (199-401 min). No segundo tratamento foi utilizado um planejamento fatorial de 23 totalizando 11 ensaios, tendo como variáveis independentes a temperatura (35-45°C), concentração molar (0,7-0,9 mol/L) e tempo de processo (90-150 min). Com relação aos tratamentos aplicados na desidratação osmótica, a temperatura e concentração molar, foram os fatores que apresentaram maior influência sobre as respostas de perda de água e ganho de sal. O processo de defumação líquida foi estudado através de um planejamento fatorial de 23 com quatro repetições no ponto central. As variáveis avaliadas foram temperatura de secagem (40-60°C), concentração da solução de aroma de fumaça (20-30% p/p) e tempo de imersão (20-30s), tendo como resposta a difusividade efetiva. A secagem foi realizada em secador convectivo onde foi mantida uma única velocidade do ar (1,08m/s). O ajuste dos dados experimentais obtidos na secagem de piraíba (in natura e defumada) foi realizado utilizando-se o modelo teórico de Fick e os modelos empíricos de Midilli et al., Page, Wang e Singh e Henderson e Pabis, para geometria cúbica. Os valores da difusividade efetiva variaram de 2,39x10-10 a 8,54x10-10 m2/s. Os modelos de Midilli et al. e Page apresentaram melhor ajuste em relação aos outros modelos. A avaliação do produto final e matéria prima foi realizada através de análises de atividade de água, umidade, cinzas, proteínas, lipídios, pH e cloretos. Foram encontrados baixos valores de umidade, pH e atividade de água nas amostras obtidas no segundo tratamento de desidratação osmótica. As amostras defumadas apresentaram teor de cinzas e cloretos elevados, além de baixos teores de lipídios. A matéria prima e o produto final defumado foram analisados microbiologicamente de acordo com a legislação vigente, estando em conformidade com os parâmetros exigidos. Foi realizada análise sensorial de aceitação de kibe de peixe defumado, a qual não houve diferença significativa, a p_0,05, entre as amostras defumadas e a amostra padrão com relação aos atributos aroma, sabor, teor de sal, textura e impressão global. / Abstract: The objective of this research work was to study the effects of two osmotic dehydration treatments employing molar concentrations of NaCl as well as liquid smoking followed by piraíba samples drying. Osmotic drying process was studied to take into account factors as temperature, NaCl concentration and processing time on weight loss, water loss and salt gain. For the first treatment it was adopted a Complete Factorial of 23 Model totalizing 17 trials, selecting temperature (22-38°C), molar concentration (0,03-0,37 mol/L) and processing time (199-401 min) as independents variables. In the second case a Complete Factorial of 23 Model totalizing 11 trials was also adopted holding the temperature (35-45°C), molar concentration (0,7-0,9 mol/L) and processing time (90-150 min) as independent variables. Temperature and molar concentration were noted to be the factors which most affect water loss and salt gain. liquid smoking process was studied by means of Factorial Model of 23 with four replications at the central point. Variables under consideration included drying temperature (40-60°C), smoke flavor concentration (20-30% p/p) and immersion time (20-30s), yielding effective diffusivity values as answer. Drying process was carried in a convective dryer keeping a constant air speed (1,08m/s). Experimental piraíba natural and smoked drying date were adjusted by means of the Fick theoretical model as well as by means of the Midilli et al., Page, Wang and Singh e Henderson and Pabis empiric models for the cubic geometry. Effective diffusivity values varied from 2,39x10-10 to 8,54x10-10 m2/s. Midilli et al. and Page Models presented the best adjustment as compared with other models. Final product evaluation as well as of raw material were carried by means of, water activity, humidity, ashes, lipids, proteins, pH and chlorides. Low pH and humidity values were found in the samples submitted to the second treatment of osmotic dehydration. Smoked samples presented high ash and chloride content and low lipid content. Raw material and final smoked product were submitted to microbiological analysis according to the legal code and found to agree with required parameters. The sensorial analysis indicated no significant difference at the level of p_0,05 smoked fish kibe between smoked samples and regular samples in respect to the attributes of flavor, taste, texture and general impressions. / Doutorado / Tecnologia Pós-Colheita / Doutor em Engenharia Agrícola

O bacon é um produto cárneo defumado que pode ser produzido através da defumação natural ou aplicação de fumaça líquida. Atualmente cerca de 4,3% das madeiras produzidas no Brasil é destinada à indústria. No entanto, o processo de defumação natural de produtos cárneos não tem sido empregado com frequência pelas indústrias, por ser mais demorado em comparação ao uso de fumaça líquida e por ser uma alternativa de segurança que evita a presença de compostos tóxicos no produto. Com isto, se torna importante estudar a aplicação de madeiras de reflorestamento na defumação de bacon e como este aspecto pode influenciar na resposta sensorial do consumidor frente ao produto, através da aplicação de um novo método de análise realizado com consumidores, a dominância temporal de sensações. No primeiro capítulo desta dissertação é apresentada uma revisão bibliográfica relatando os métodos de analise sensorial de alimentos que podem ser aplicados para o estudo das propriedades sensoriais de carnes e produtos cárneos. Já no segundo capítulo foi utilizada a dominância temporal de sensações para estudar as propriedades sensoriais dinâmicas de bacon defumado com seis tipos de madeira de reflorestamento e uma amostra produzida com aspersão de fumaça líquida. Os atributos dominantes foram crocante, seguido de defumado. Além disso, uma descrição detalhada da trajetória percorrida pelas amostras durante a avaliação foi obtida, resultando no sucesso da aplicação deste método para caracterização e também compreensão da percepção do consumidor no decorrer da análise. Os métodos clássicos de análise sensorial e as novas metodologias rápidas tem se destacado como ferramentas de aplicação em estudos científicos e na indústria de alimentos, sendo capazes de fornecer novas perspectivas, buscando atender as demandas de mercado, ouno desenvolvimento de produtos, buscando repostas rápidas e eficazes com menor investimento financeiro. / Bacon is a smoked meat product that can be produced with natural smoke or with the application of liquid smoke. Currently, almost 4,3% of the wood produced in Brazil goes to the industry. However, the natural smoking process of meat products has not been frequently employed by the industry because it is more time-consuming compared to the use of liquid smoke and its an alternative more safe avoiding toxic compounds in the product. Due to this, it is important to study the application of reforestation woods in the bacon smoking process and how this can influence the sensory response of the consumer to the product trought the application of a new rapid method of analysis with consumers, the temporal dominance of sensations. On the first chapter of this master\'s thesis, a literature review reporting the methods of sensory analysis of foods that can be applied to the study of the sensory properties of meat and meat products is presented. In the second chapter, the temporal dominance of sensations was used to study the dynamic sensory properties of bacon smoked with six types of reforested woods and a sample produced with liquid smoke immersion. The dominant attribute was crispy, followed by smoked. In addition, a detailed description of the trajectory crossed by the bacon samples during the evaluation was obtained, resulting in the successful application of this method for characterization and comprehension of consumer\'s perception along the time of the analysis. The classical methods and the rapid and new methodologies of sensory analysis have been highlighted as important tools for application in scientific studies and in the food industry, being able to provide new perspectives, seeking to meet a market demand, or in product development, searching to quick and effective responses with lower financial investment.

O bacon é um produto cárneo defumado que pode ser produzido através da defumação natural ou aplicação de fumaça líquida. Atualmente cerca de 4,3% das madeiras produzidas no Brasil é destinada à indústria. No entanto, o processo de defumação natural de produtos cárneos não tem sido empregado com frequência pelas indústrias, por ser mais demorado em comparação ao uso de fumaça líquida e por ser uma alternativa de segurança que evita a presença de compostos tóxicos no produto. Com isto, se torna importante estudar a aplicação de madeiras de reflorestamento na defumação de bacon e como este aspecto pode influenciar na resposta sensorial do consumidor frente ao produto, através da aplicação de um novo método de análise realizado com consumidores, a dominância temporal de sensações. No primeiro capítulo desta dissertação é apresentada uma revisão bibliográfica relatando os métodos de analise sensorial de alimentos que podem ser aplicados para o estudo das propriedades sensoriais de carnes e produtos cárneos. Já no segundo capítulo foi utilizada a dominância temporal de sensações para estudar as propriedades sensoriais dinâmicas de bacon defumado com seis tipos de madeira de reflorestamento e uma amostra produzida com aspersão de fumaça líquida. Os atributos dominantes foram crocante, seguido de defumado. Além disso, uma descrição detalhada da trajetória percorrida pelas amostras durante a avaliação foi obtida, resultando no sucesso da aplicação deste método para caracterização e também compreensão da percepção do consumidor no decorrer da análise. Os métodos clássicos de análise sensorial e as novas metodologias rápidas tem se destacado como ferramentas de aplicação em estudos científicos e na indústria de alimentos, sendo capazes de fornecer novas perspectivas, buscando atender as demandas de mercado, ouno desenvolvimento de produtos, buscando repostas rápidas e eficazes com menor investimento financeiro. / Bacon is a smoked meat product that can be produced with natural smoke or with the application of liquid smoke. Currently, almost 4,3% of the wood produced in Brazil goes to the industry. However, the natural smoking process of meat products has not been frequently employed by the industry because it is more time-consuming compared to the use of liquid smoke and its an alternative more safe avoiding toxic compounds in the product. Due to this, it is important to study the application of reforestation woods in the bacon smoking process and how this can influence the sensory response of the consumer to the product trought the application of a new rapid method of analysis with consumers, the temporal dominance of sensations. On the first chapter of this master\'s thesis, a literature review reporting the methods of sensory analysis of foods that can be applied to the study of the sensory properties of meat and meat products is presented. In the second chapter, the temporal dominance of sensations was used to study the dynamic sensory properties of bacon smoked with six types of reforested woods and a sample produced with liquid smoke immersion. The dominant attribute was crispy, followed by smoked. In addition, a detailed description of the trajectory crossed by the bacon samples during the evaluation was obtained, resulting in the successful application of this method for characterization and comprehension of consumer\'s perception along the time of the analysis. The classical methods and the rapid and new methodologies of sensory analysis have been highlighted as important tools for application in scientific studies and in the food industry, being able to provide new perspectives, seeking to meet a market demand, or in product development, searching to quick and effective responses with lower financial investment.

Environmental toxicologists and public health officials are responsible for assisting in the identification, management, and mitigation of public health hazards. As a result, there is a continued need for robust analytical tools that can aid in the rapid quantification and characterization of chemical exposure. In the first research phase, we demonstrated that a current tool for estimating human organophosphate pesticide exposure, measuring dialkyl phosphate (DAPs) metabolites in urine as chemical biomarkers of pesticide exposure, could represent exposure to DAPs themselves and not to pesticides. We showed that DAPs are metabolically stable, have high oral bioavailability, and are rapidly excreted in the urine following oral exposure. Results suggest that DAP measurements may lead to overestimates of human organophosphate pesticide exposure. In the second phase of research, a quick, easy, cheap, effective, rugged, and safe (QuEChERS) based analytical method was developed and validated for quantifying polycyclic aromatic hydrocarbons (PAHs) in biotic matrices with fat contents that ranged from 3 to 11%. Our method improved PAH recoveries 50 to 200% compared to traditional QuEChERS methods, performed as well or better than state of the art Soxhlet and accelerated solvent extraction methods, had sensitivity useful for chemical exposure assessments, and reduced sample preparation costs by 10 fold. The validated QuEChERS method was subsequently employed in a human exposure assessment. Little is known about how traditional Native American fish smoke-preserving methods impact PAH loads in smoked foods, Tribal PAH exposure, or health risks. Differences in smoked salmon PAH loads were not observed between Tribal smoking methods, where smoking methods were controlled for smoking structure and smoke source. PAH loads in Tribally smoked fish were up to 430 times greater than those measured in commercially available smoked fish. It is not likely that dietary exposure to non-carcinogenic PAHs at heritage ingestion rates of 300 grams per day poses an appreciable risk to human health. However, levels of PAHs in traditionally smoked fish may pose and elevated of risk of cancer if consumed at high rates over a life time. Accurately estimating PAH exposure in cases where aquatic foods become contaminated is often hindered by sample availability. To overcome this challenge, we developed a novel analytical approach to predict PAH loads in resident crustacean tissues based on passive sampling device (PSD) PAH measurements and partial least squares regression. PSDs and crayfish collected from 9 sites within, and outside of, the Portland Harbor Superfund site captured a wide range of PAH concentrations in a matrix specific manner. Partial least squares regression of crayfish PAH concentrations on freely dissolved PAH concentrations measured by PSDs lead to predictions that generally differed by less than 12 parts per billion from measured values. Additionally, most predictions (> 90%) were within 3-fold of measured values, while state of the art bioaccumulation factor approaches typically differ by 5 to 15-fold compared to measured values. In order to accurately characterize chemical exposure, new analytical approaches are needed that can simulate chemical changes in bioavailable PAH mixtures resulting from natural and/or remediation processes. An approach based on environmental passive sampling and in-laboratory UVB irradiation was developed to meet this need. Standard PAH mixtures prepared in-lab and passive sampling device extracts collected from PAH contaminated environments were used as model test solutions. UV irradiation of solutions reduced PAH levels 20 to 100% and lead to the formation of several toxic oxygenated-PAHs that have been previously measured in the environment. Site specific differences in oxygenated-PAH formation were also observed. The research presented in this dissertation can be used to advance chemical exposure estimation techniques, rapidly and cost-effectively quantify a suite of PAHs in biotic tissues, and simulate the effect of abiotic transformation processes on the bioavailable fraction of environmental contaminants. / Graduation date: 2013 / Access restricted to the OSU Community at author's request from April 3, 2013 - April 3, 2014

Background: Adverse birth outcomes present a difficult and chronic challenge in Ontario, in Canada and in developed countries in general. Increasing proportions of preterm births, significant regional disparities and the high cost of treating all adverse birth outcomes have focused attention on explaining them and developing effective treatments. Methods: Birth outcomes and maternal characteristics for approximately 626,000 births, about 90% of births in 2005–2009, were linked to small geographic areas throughout Ontario. For each of four adverse outcomes: late preterm, moderate to very preterm, small for gestation age and still births, proportions of total births were calculated for the full province and for each small geographic area. Geographic hotspots of elevated rates were identified for each of the different adverse birth outcomes using the local Moran’s I statistic. Data for nine known ecologic and individual risk factors were then linked to the areas. Hierarchical regression analysis was used to model each of the outcomes for the full province and for dispersed local areas. The resulting models for the different outcomes were contrasted. Results: Significant geographic hotspots exist for each of the four outcomes. Hotspots for the different outcomes were found to be largely spatially exclusive. For like outcomes, predictive models differed markedly between local areas (i.e. local groups of hotspots) as well as between full-province and local areas. Ecologic level variables played a strong role in all models; the influence of individual level risk factors was consistently modified by ecologic risk factors except for small for gestational births. Conclusions: The finding of significant hotspots for different adverse birth outcomes indicates that certain geographic areas have aetiologies or patterns of predictors sufficient to create significantly elevated levels of particular outcomes. The finding that hotspots for the different adverse outcomes are largely exclusive implies that the aetiologies are specific; i.e., those that are sufficient to create significantly higher levels for one outcome do not also create significantly higher levels of others. The consistently strong role of ecologic level risk factors in modifying individual level risk factors implies that contextual characteristics are an important part of the aetiology of adverse birth outcomes. Differences in local area models suggest the existence of location-specific (rather than universal) aetiologies. The findings support the need for more careful attention to local context when explaining birth outcomes.

Background: Adverse birth outcomes present a difficult and chronic challenge in Ontario, in Canada and in developed countries in general. Increasing proportions of preterm births, significant regional disparities and the high cost of treating all adverse birth outcomes have focused attention on explaining them and developing effective treatments. Methods: Birth outcomes and maternal characteristics for approximately 626,000 births, about 90% of births in 2005–2009, were linked to small geographic areas throughout Ontario. For each of four adverse outcomes: late preterm, moderate to very preterm, small for gestation age and still births, proportions of total births were calculated for the full province and for each small geographic area. Geographic hotspots of elevated rates were identified for each of the different adverse birth outcomes using the local Moran’s I statistic. Data for nine known ecologic and individual risk factors were then linked to the areas. Hierarchical regression analysis was used to model each of the outcomes for the full province and for dispersed local areas. The resulting models for the different outcomes were contrasted. Results: Significant geographic hotspots exist for each of the four outcomes. Hotspots for the different outcomes were found to be largely spatially exclusive. For like outcomes, predictive models differed markedly between local areas (i.e. local groups of hotspots) as well as between full-province and local areas. Ecologic level variables played a strong role in all models; the influence of individual level risk factors was consistently modified by ecologic risk factors except for small for gestational births. Conclusions: The finding of significant hotspots for different adverse birth outcomes indicates that certain geographic areas have aetiologies or patterns of predictors sufficient to create significantly elevated levels of particular outcomes. The finding that hotspots for the different adverse outcomes are largely exclusive implies that the aetiologies are specific; i.e., those that are sufficient to create significantly higher levels for one outcome do not also create significantly higher levels of others. The consistently strong role of ecologic level risk factors in modifying individual level risk factors implies that contextual characteristics are an important part of the aetiology of adverse birth outcomes. Differences in local area models suggest the existence of location-specific (rather than universal) aetiologies. The findings support the need for more careful attention to local context when explaining birth outcomes.