Banca de QUALIFICAÇÃO: SELMIR JOSÉ DE FREITAS

Uma banca de QUALIFICAÇÃO de MESTRADO foi cadastrada pelo programa.
DISCENTE : SELMIR JOSÉ DE FREITAS
DATA : 25/02/2019
HORA: 09:00
LOCAL: UFRRJ- DTA
TÍTULO:

The development of emulsified sausage from mechanically separated meat (CMS) of Nile Tilapia (Oreochromis niloticus Linnaeus, 1758), enriched with Pineapple flour (Ananas comosus (L.) Merril)

PALAVRAS-CHAVES:

Embedded fish, solid waste, dietary fiber, healthy food

PÁGINAS: 25
GRANDE ÁREA: Ciências Agrárias
ÁREA: Ciência e Tecnologia de Alimentos
RESUMO:

The generation of waste is one of the biggest setbacks due to the anthropic activity from the beginning of civilization to the present time. But, since the rise of the metropolises and the Industrial Revolution, mainly, this problem has intensified. An important strategy for waste mitigation is its use in developing new products, an example that has been gaining increasing attention from academia and all food segments. In the fishing industry and in the horticulture sector, the volume of organic solid waste is high, with an excessive amount of nutrients and a potential to be transformed into co-products for human consumption, through innovative technologies and up-to-date legislation. In this sense, the mechanically separated meat (CMS) of Nile tilapia (Oreochromis niloticus Linnaeus, 1758) and pineapple bagasse flour (Ananas comosus (L.) Merril) will be the main ingredients used to develop sausage type sausage, considering its nutritional and technological innovation properties. In order to achieve an optimum formulation for the product, the Rotational Central Compound Design (DCCR) will be used and the nutritional and sanitary analyzes of the CMS of tilapia and the sausage product will be carried out to guarantee a safe product. The effectiveness of the performance of the pineapple flour in the sausage sausage, the acceptance of the final product and the intention to buy with the consumers, according to the specific statistical model, will also be evaluated. At the end of this research there is the expectation of developing a product that presents nutritional characteristics of a "fiber" or "high fiber" food, as well as high biological value protein, but which also presents a low commercial cost and is sensorially attractive to the consumer, as is the conventional product.

MEMBROS DA BANCA:
Externo ao Programa - 3043905 - ERICK ALMEIDA ESMERINO
Presidente - 3333721 - GESILENE MENDONCA DE OLIVEIRA
Externo à Instituição - SILVIA CONCEIÇÃO REIS PEREIRA MELLO