Caracterização microbiológica, fisico-química e sensorial de hidrolisado biológico em peixes da Amazônia (Potamorhina latior e Liposarcus pardalis)
Three biological hidrolisados of branquinha was elaborated (Potamorhina latior) and acari-bodo (Liposarcus pardalis) being used stumps of Lactobacillus plantarum (CCT 2568) and Lactococcus lactis (CCT 2739). Analyses microbiological was made (total and fecal coliforms, mould and yeasts, bacteria...
| Autor principal: | Ferreira, Maria da Glória Almeida Bandeira |
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| Grau: | Tese |
| Idioma: | por |
| Publicado em: |
Instituto Nacional de Pesquisas da Amazônia - INPA
2020
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| Acesso em linha: |
https://repositorio.inpa.gov.br/handle/1/11493 http://lattes.cnpq.br/4791270234310043 |
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oai:repositorio:1-11493 |
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oai:repositorio:1-11493 Caracterização microbiológica, fisico-química e sensorial de hidrolisado biológico em peixes da Amazônia (Potamorhina latior e Liposarcus pardalis) Ferreira, Maria da Glória Almeida Bandeira Lessi, Edson Jesus, Rogério Souza de Acari-bodó Branquinha Microbiologia de peixes Three biological hidrolisados of branquinha was elaborated (Potamorhina latior) and acari-bodo (Liposarcus pardalis) being used stumps of Lactobacillus plantarum (CCT 2568) and Lactococcus lactis (CCT 2739). Analyses microbiological was made (total and fecal coliforms, mould and yeasts, bacteria mesophilas, lactobacilli) in the filet and in the hidrolysates of the branquinha. In the filet and the acari-bodó hidrolysates it took place analyses physical- chemistries (pH, acidity, humidity, proteins, lipids, RMF, carbohydrate), microbiological (total and fecal coliforms, mould and yeasts, bacteria mesophylas, lactobacilli), total and free amino acids. It occurred sensorial analyses in sweet cookies obtained with addition of biological hidrolysates of acari-bodo. It was also made the characterization microbiological of the acari- bodo (filet, skin, viscers, gills). The hidrolysates were obtained starting from the fish filet being added commercial sucrose (sugar) as source of carbohydrate and bacteria lactic acid. The mixture was incubated in bacteriological greenhouse to 36°C ± 1°C /5 days. After the incubation period it froze the hidrolysates for -20°C for subsequent liofilizate. The analyses microbiological, pH and acidity were accomplished daily in the hidrolysates. It also took place the centesimal composition and determinations of amino acids. The sweet cookies were elaborated with the addition of the hidrolysates liofilizates. The filet of the branquinha presented high count for total coliforms (2400NMP/g) and fecal (460NMP/g). Consequently your hidrolisados also presented high values for the total coliforms (2400NMP/g) and fecal (2400NMP/g), as well as for the bacterias mesophylas (10 5 UFC/g), mould and yeasts (10 5 UFC/g). The acari- bodo filet presented for the total coliforms (28NMP/g) and fecal (< 3NMP/g), bacterias mesophylas (10 3 UFC/g), mould and yeasts (< 10UFC/g) and lactobacilli (10 4 UFC/g). Your hidrolysates presented results similar with relationship to the lactobacilli (10 7 -10 9 UFC/g), mesophylas bacterias (10 4 - 106UFC/g), mould and yeasts (10 3 -10 4 UFC/g) and absence of total coliforms and fecal for the three hidrolysates starting from the third day. The pH of the acari-bodo filet varied from 6,62 to 7,02 and the acidity around 0,28% of lactic acid. In the hidrolysates the pH was between 3,93 to 4,09 and the acidity among 3,86 to 4,34. All the total and free amino acids were certain in the filet and in the hidrolysates of the acari-bodo. The hidrolysate obtained with the Lactobacillus plantarum it presented the largest values for the analyzed amino acids. In the acari-bodo filet it was humidity values (84,10%), proteins (13,14%), lipids (1,65%) and RMF (1,10%). For the hidrolysates humidity (2,30-3,39%), proteins (44,86-46,21%), lipids (2,86-3,51%), RMF (2,31-3,18%) and carbohydrate (43,20-46,57%). There was not significant difference among the analyzed parameters of the chemical composition of the sweet cookies obtained with the three hidrolysates. The sensorial evaluation of the cookies showed that the hidrolysate LL+LP was the favorite for the appraisers. Elaboraram-se três hidrolisados biológicos de branquinha (Potamorhina latior) e acari-bodó (Liposarcus pardalis) utilizando-se cepas de Lactobacillus plantarum (CCT 2568) e Lactococcus lactis (CCT 2739). Fizeram-se análises microbiológicas (coliformes total e termotolerante, bolores e leveduras, bactérias mesófilas, lactobacilos) no filé e no hidrolisado da branquinha. No filé e nos hidrolisados de acari-bodó realizaram-se análises físico-quimicas (pH, acidez, umidade, proteínas, lipídios, RMF, carboidratos), microbiológicas (coliformes total e termotolerante, bolores e leveduras, bactérias mesófilas, lactobacilos), aminoácidos totais e livre. Efetuaram-se análises sensoriais em biscoitos doces obtidos com adição de hidrolisados biológicos de acari-bodó. Fez-se também a caracterização microbiológica do acari-bodó (filé, pele, vísceras, brânquias). Os hidrolisados foram obtidos a partir do filé de pescado adicionando-se sacarose comercial (açúcar) como fonte de carboidrato e bactérias ácido láctico. A mistura foi incubada em estufa bacteriológica a 36 ̊C ± 1 ̊C /5 dias. Após o período de incubação congelou-se os hidrolisados a -20 ̊C para posterior liofilização. As análises microbiológicas, pH e acidez foram realizadas diariamente nos hidrolisados. Realizou-se também a composição centesimal e determinações de aminoácidos. Os biscoitos doces foram elaborados com a adição dos hidrolisados liofilizados. O filé da branquinha apresentou contagem elevada para coliformes total (2400NMP/g) e termotolerante (460NMP/g). Conseqüentemente seus hidrolisados também apresentaram valores elevados para os coliformes total (2400NMP/g) e termotolerante (2400NMP/g), assim como para as bactérias mesófilas(10 5 UFC/g), bolores e leveduras (10 5 UFC/g). O filé de acari-bodó apresentou para os coliformes total (28NMP/g) e termotolerante (<3NMP/g), bactérias mesófilas (10 3 UFC/g), bolores e leveduras (<10UFC/g) e lactobacilos (10 4 UFC/g). Seus hidrolisados apresentaram resultados semelhantes quanto aos lactobacilos (10 7 -10 9 UFC/g), bactérias mesófilas (10 4 -10 6 UFC/g), bolores e leveduras (10 3 -10 4 UFC/g) e ausência de coliformes total e termotolerante para os três hidrolisados a partir do terceiro dia. O pH do filé de acari-bodó variou de 6,62 a 7,02 e a acidez em torno de 0,28% de ácido láctico. Nos hidrolisados o pH ficou entre 3,93 a 4,09 e a acidez entre 3,86 a 4,34. Todos os aminoácidos totais e livres foram determinados no filé e nos hidrolisados de acari-bodó. O hidrolisado obtido com o Lactobacillus plantarum apresentou os maiores valores para os aminoácidos analisados. No filé de acari-bodó encontraram-se valores de umidade (84,10%), proteínas (13,14%), lipídios (1,65%) e RMF (1,10%). Para os hidrolisados umidade (2,30-3,39%), proteínas (44,86-46,21%), lipídios (2,86- 3,51%), RMF (2,31-3,18%) e carboidratos (43,20-46,57%). Não houve diferença significativa entre os parâmetros analisados da composição química dos biscoitos doces obtidos com os três hidrolisados. A avaliação sensorial dos biscoitos mostrou que o hidrolisado LL+LP foi o preferido pelos avaliadores. 2020-02-17T15:21:28Z 2020-02-17T15:21:28Z 2009-08-11 Tese https://repositorio.inpa.gov.br/handle/1/11493 http://lattes.cnpq.br/4791270234310043 por Attribution-NonCommercial-NoDerivs 3.0 Brazil http://creativecommons.org/licenses/by-nc-nd/3.0/br/ application/pdf Instituto Nacional de Pesquisas da Amazônia - INPA Biologia de Água Doce e Pesca Interior - BADPI |
| institution |
Instituto Nacional de Pesquisas da Amazônia - Repositório Institucional |
| collection |
INPA-RI |
| language |
por |
| topic |
Acari-bodó Branquinha Microbiologia de peixes |
| spellingShingle |
Acari-bodó Branquinha Microbiologia de peixes Ferreira, Maria da Glória Almeida Bandeira Caracterização microbiológica, fisico-química e sensorial de hidrolisado biológico em peixes da Amazônia (Potamorhina latior e Liposarcus pardalis) |
| topic_facet |
Acari-bodó Branquinha Microbiologia de peixes |
| description |
Three biological hidrolisados of branquinha was elaborated (Potamorhina latior)
and acari-bodo (Liposarcus pardalis) being used stumps of Lactobacillus
plantarum (CCT 2568) and Lactococcus lactis (CCT 2739). Analyses
microbiological was made (total and fecal coliforms, mould and yeasts, bacteria
mesophilas, lactobacilli) in the filet and in the hidrolysates of the branquinha. In
the filet and the acari-bodó hidrolysates it took place analyses physical-
chemistries (pH, acidity, humidity, proteins, lipids, RMF, carbohydrate),
microbiological (total and fecal coliforms, mould and yeasts, bacteria
mesophylas, lactobacilli), total and free amino acids. It occurred sensorial
analyses in sweet cookies obtained with addition of biological hidrolysates of
acari-bodo. It was also made the characterization microbiological of the acari-
bodo (filet, skin, viscers, gills). The hidrolysates were obtained starting from the
fish filet being added commercial sucrose (sugar) as source of carbohydrate
and bacteria lactic acid. The mixture was incubated in bacteriological
greenhouse to 36°C ± 1°C /5 days. After the incubation period it froze the
hidrolysates for -20°C for subsequent liofilizate. The analyses microbiological,
pH and acidity were accomplished daily in the hidrolysates. It also took place
the centesimal composition and determinations of amino acids. The sweet
cookies were elaborated with the addition of the hidrolysates liofilizates. The
filet of the branquinha presented high count for total coliforms (2400NMP/g) and
fecal (460NMP/g). Consequently your hidrolisados also presented high values
for the total coliforms (2400NMP/g) and fecal (2400NMP/g), as well as for the
bacterias mesophylas (10 5 UFC/g), mould and yeasts (10 5 UFC/g). The acari-
bodo filet presented for the total coliforms (28NMP/g) and fecal (< 3NMP/g),
bacterias mesophylas (10 3 UFC/g), mould and yeasts (< 10UFC/g) and
lactobacilli (10 4 UFC/g). Your hidrolysates presented results similar with
relationship to the lactobacilli (10 7 -10 9 UFC/g), mesophylas bacterias (10 4 -
106UFC/g), mould and yeasts (10 3 -10 4 UFC/g) and absence of total coliforms
and fecal for the three hidrolysates starting from the third day. The pH of the
acari-bodo filet varied from 6,62 to 7,02 and the acidity around 0,28% of lactic
acid. In the hidrolysates the pH was between 3,93 to 4,09 and the acidity
among 3,86 to 4,34. All the total and free amino acids were certain in the filet
and in the hidrolysates of the acari-bodo. The hidrolysate obtained with the
Lactobacillus plantarum it presented the largest values for the analyzed amino
acids. In the acari-bodo filet it was humidity values (84,10%), proteins (13,14%),
lipids (1,65%) and RMF (1,10%). For the hidrolysates humidity (2,30-3,39%),
proteins (44,86-46,21%), lipids (2,86-3,51%), RMF (2,31-3,18%) and
carbohydrate (43,20-46,57%). There was not significant difference among the
analyzed parameters of the chemical composition of the sweet cookies obtained
with the three hidrolysates. The sensorial evaluation of the cookies showed that
the hidrolysate LL+LP was the favorite for the appraisers. |
| author_additional |
Lessi, Edson |
| author_additionalStr |
Lessi, Edson |
| format |
Tese |
| author |
Ferreira, Maria da Glória Almeida Bandeira |
| title |
Caracterização microbiológica, fisico-química e sensorial de hidrolisado biológico em peixes da Amazônia (Potamorhina latior e Liposarcus pardalis) |
| title_short |
Caracterização microbiológica, fisico-química e sensorial de hidrolisado biológico em peixes da Amazônia (Potamorhina latior e Liposarcus pardalis) |
| title_full |
Caracterização microbiológica, fisico-química e sensorial de hidrolisado biológico em peixes da Amazônia (Potamorhina latior e Liposarcus pardalis) |
| title_fullStr |
Caracterização microbiológica, fisico-química e sensorial de hidrolisado biológico em peixes da Amazônia (Potamorhina latior e Liposarcus pardalis) |
| title_full_unstemmed |
Caracterização microbiológica, fisico-química e sensorial de hidrolisado biológico em peixes da Amazônia (Potamorhina latior e Liposarcus pardalis) |
| title_sort |
caracterização microbiológica, fisico-química e sensorial de hidrolisado biológico em peixes da amazônia (potamorhina latior e liposarcus pardalis) |
| publisher |
Instituto Nacional de Pesquisas da Amazônia - INPA |
| publishDate |
2020 |
| url |
https://repositorio.inpa.gov.br/handle/1/11493 http://lattes.cnpq.br/4791270234310043 |
| _version_ |
1787141109069119488 |
| score |
11.755432 |