Banca de QUALIFICAÇÃO: VANESSA COELHO DA SILVA TOLEDO

Uma banca de QUALIFICAÇÃO de DOUTORADO foi cadastrada pelo programa.
STUDENT : VANESSA COELHO DA SILVA TOLEDO
DATE: 31/08/2023
TIME: 08:00
LOCAL: on line
TITLE:

EFFECTS OF PROCESSING ON OBTAINING UBARANA FISH MEATBALL ADDED WITH CARROT FLOUR.

KEY WORDS:

Fish, ubarana, vegetables, carrots, β-carotene, meatballs, PNAE.

PAGES: 35
BIG AREA: Ciências Agrárias
AREA: Ciência e Tecnologia de Alimentos
SUBÁREA: Tecnologia de Alimentos
SPECIALTY: Aproveitamento de Subprodutos
SUMMARY:

According to the United Nations, around 811 million people, including children, are currently hungry in a world at risk of scarce natural resources. However, the great global challenge is to produce food for the subsistence of a population that could reach 8.5 billion people in 2030. Fish is a food with high nutritional value and promotes several health benefits. In addition, it is seen from extractive fishing, a misuse of discarded species (Bycatch) and/or of low commercial value (or underutilized), which could, with the proper application of science and technology, be better used by transforming them into ready or semi-ready products. This reality of waste is also seen in the vegetable production chain, with significant losses from field to table. The National School Meals Program (PNAE) aims to meet the nutritional needs of public school students. And through the Cooperation Agreement between the Ministry of Fisheries and Aquaculture (MPA) and the National Fund for School Development (FNDE), fish becomes a frequent ingredient in lunch, thus favoring both artisanal fishermen and students. In this context, the objectives of the present study are to develop a functional meatball from Ubarana (Albula vulpes), a marine fish of low commercial value, added with leftover carrots, a source of β-carotene. The functional meatball will be developed from mechanically separated meat (CMS) from Ubarana. The CMS and the products, carrot flour, and meatball will have their physical-chemical and microbiological characteristics analyzed. To evaluate the best responses in the preparation of the meatball, the Mixture Design will be used. The variables response humidity, cooking yield, water holding capacity (WHC), quantification of β carotene, texture and color profile will be analyzed by response surface. From the best meatball formulation predicted by the mathematical model, the proximate, physical-chemical composition of carotenoids, lipid degradation, fatty acid profile, protein digestion, microbiological and sensorial will be analyzed. It is expected as a result of the present study to obtain the best formulation of the functional meatball from Ubarana plus carrot leftovers, acting as a consequence, with unprecedented strength of proposal of its insertion in the school meals of the public education network.

COMMITTEE MEMBERS:
Presidente - ***.646.967-** - LOURDES MARIA CORRÊA CABRAL - EMBRAPA
Externa ao Programa - 1488978 - CRISTIANE HESS DE AZEVEDO MELEIRO - UFRRJExterna à Instituição - FLAVIA DOS SANTOS GOMES - EMBRAPA