Banca de QUALIFICAÇÃO: MARCIO RODRIGUES DE ANDRADE
Uma banca de QUALIFICAÇÃO de DOUTORADO foi cadastrada pelo programa.STUDENT : MARCIO RODRIGUES DE ANDRADE
DATE: 16/12/2020
TIME: 13:30
LOCAL: Internet (Skype)
TITLE:
Preservation of ready-to-eat scallop-based product (Nodipecten nodosus) by Hydrostatic High Pressure or Sous vide: Comparative Study.
KEY WORDS:
High Hydrostatic Pressure, sous vide, Nodipecten nodosus, safety, quality
PAGES: 41
BIG AREA: Ciências Agrárias
AREA: Ciência e Tecnologia de Alimentos
SUBÁREA: Tecnologia de Alimentos
SPECIALTY: Tecnologia de Produtos de Origem Animal
SUMMARY:
Scallop is a bivalve marine mollusk, appreciated for its high gastronomy and consumed raw or after slight cooking, being the specie Nodipecten nodosus native to Brazil. The growing production of fish is pointed out by the Food and Agriculture Organization of the United Nations (FAO) as a promising alternative in food production. Unconventional processing technologies can promote the extension of the shelf life of foods through the inactivation of deteriorating and pathogenic microorganisms, ensuring microbiological safety, in addition to preserving the sensory and nutritional characteristics of the products. High Hydrostatic Pressure and Sous vide are examples of such technologies and will be applied to the mollusc adductor muscle, with the objective of developing ready-to-eat products, following the characterizion of the effects of processes. Despite the applicability of these already consolidated technologies, there is still a need for more in-depth comparative studies regarding their application to the scallop adductor muscle. The following analyses will be carried out on the processed samples: physical-chemical, sensory, instrumental texture and color; total phenolic content antioxidant capacity; survival analysis along the cold storage.
BANKING MEMBERS:
Presidente - 025.072.978-40 - AMAURI ROSENTHAL - EMBRAPA
Interna - 3333721 - GESILENE MENDONCA DE OLIVEIRA
Externa à Instituição - DANIELA DE GRANDI CASTRO FREITAS DE SÁ - EMBRAPA