A alface americana (Lactuca sativa), minimamente processada, foi avaliada quanto aos efeitos dos diferentes sistemas de cultivo (orgânico e convencional), sobre a vida-de-prateleira. A alface minimamente processada foi embalada em sacos de polietileno de baixa densidade (PEBD), armazenada em refrigerador a 4ºC e avaliada até o final da vida-de-prateleira, estabelecida por métodos sensoriais. As avaliações foram realizadas durante a estocagem, nas condições pré-estabelecidas. Nos tempos zero a dez dias, uma equipe sensorial treinada avaliou a alface quanto a: cor, brilho, escurecimento enzimático, aroma, odor estranho, textura e sabor (escores de zero a dez). O teste sensorial determinou que o escore seis (6) eliminaria a amostra; a alface orgânica, atingiu o escore mínimo em tempo superior ao da alface convencional, tendo sido sensivelmente superior a esta em todos os atributos testados. Palavras-chave: alface; vida-de-prateleira; cultivo orgânico; cultivo convencional. SUMMARY EFFECT OF THE ORGANIC AND CONVENTIONAL CULTIVE IN THE SHELF LIFE OF ICEBERG LETTUCE (Lactuca sativa L.) MINIMALLY PROCESSED. Iceberg lettuce (Lactuca sativa)obtained by conventional and organic cultivation systems and minimally processed was evaluated for the effect of different cultivation systems on shelf life. The minimally processed lettuce was packed in low-density polyethylene bags, stored in refrigerator at 4 0 C and evaluated until the end of shelf life period established by a sensorial team. The evaluation was performed during the storage period under pre-determined conditions. At days zero and ten, a skilled sensorial team evaluated the lettuce for: color, brightness, enzymatic darkening, flavor, off flavor, texture and smell (scores 0 -10). The sensorial team determined that score six (6) would eliminate the sample; the organic lettuce took longer to reach the minimum score compared to the conventional lettuce and proved substantially superior to the latter regarding all the attributes tested.

Utilizou-se mel de abelhas (Apis melifera) para a obtenção de vinagre, com a perspectiva de diversificação dos produtos derivados do mel. O mosto foi preparado com mel diluído em água destilada, resultando numa solução com 21 Brix, enriquecida com sulfato de amônio e fosfato de amônio e inoculada com fermento comercial desidratado (Saccharomyces cerevisiae) numa proporção de 4 g/L. A fermentação alcoólica ocorreu em temperatura ambiente, durante 24 horas. Um kilograma de mel rendeu cinco litros de hidromel com teor alcoólico em torno de 8% (v/v), a partir de mosto com 17,11% (p/v) de açúcares totais. A eficiência da fermentação alcoólica foi de 81,34%. A fermentação acética foi realizada pelo método rápido, em fermentador vertical com capacidade de 15 litros. O vinagre obtido apresentou acidez em torno de 9% e teor alcoólico residual em torno de 1% (v/v). O rendimento da fermentação acética ficou entre 91,24 e 97,21%. A avaliação sensorial revelou índices de aceitação acima de 70%, ou seja, 95,37% para a aparência; 94,81% para cor; 79,07% para odor e 75,56% para sabor. Abstract It was utilized bee honey (Apis mellifera) for vinegar obtention, with the perspective of honey derived products diversification. The wort was prepared by diluting honey in distilled water to 21% total solids and by adding ammonium sulfate and ammonium phosphate. Saccharomyces cerevisiae was inoculated to the wort (4 g/L). Alcoholic fermentation was carried out at room temperature during 24 hours. In this study, 1 Kg of honey yielded about 5 L of wine, containing about 8% alcohol (v/v), from a wort with 17.11% total sugars (w/v). The efficiency of the alcoholic fermentation was 81.34%. The acetic fermentation was performed by quick process in a 15 L vertical fermenter. This resulted in a vinegar containing up to 9% of acetic acid (w/v) and about 1% of alcohol (v/v). The acetic fermentation yielded between 91.24 and 97.21%. Approximately 5 L of honey vinegar with 9% acetic acid (w/v) were obtained from 1 Kg of bee honey. All attributes of honey vinegar showed acceptability index over 70%: 95.37% for appearence, 94.81% for colour, 79.07% for odour and 75.56% for flavour, indicating it would show good consumer acceptability.

Hambúrgueres de carne de pescado (Cyprinus carpio) produzidos em três diferentes condições, congelados e armazenados a ­-­18ºC foram analisados para determinar o rendimento desde a carpa “in natura” até a obtenção da polpa. Estudouse a estabilidade do produto na estocagem sob congelamento mediante perfil sensorial hedônico. Os hambúrgueres produzidos com carne moída não lavada (NLV), lavada uma vez e três vezes (LV1 e LV3) tiveram rendimento de 49,87%, 44,50% e 37,75% respectivamente, considerandose o peso inicial da matériaprima (carpas inteiras). Não foi observada diferença estatisticamente significativa em relação às avaliações do perfil sensorial hedônico de NLV, LV1 e LV3, mesmo após 247 dias de armazenagem sob congelamento. O aparecimento de odor e gosto não característicos foi retardado, provavelmente, pela presença de temperos diversos e de glutamato monossódico na formulação dos hambúrgueres. Abstract Fishburgers of carp (Cyprinus carpio) were produced in three different conditions, frozen and stored at ­-18ºC. It was determined the percentage yield from fresh carp to minced fish on each treatment and it was studied the stability of the products under frozen storage through an hedonic sensory profile. The fishburgers produced with non washed minced meat (NLV), washed once and three times (LV1 and LV3) yielded 49,87%, 44,50% and 37,75% respectively, considering initial weight of raw material (whole carp). No significant statistical differences were observed in relation to the hedonic sensory profile of NLV, LV1 and LV3, even after 247 days of frozen storage. The appearance of non characteristic odor and taste was retarded probably due to the presence of diverse spices and monosodium os parâmetros sensoriais avaliados, os hambúrgueres produzidos com NLV, LV1 e LV3 enquadraramse de qualidade, com médias maiores que 3 ­ glutamate in the formulation of the fishburgers.

Restructured shrimp made with three different formulations were evaluated using subjective and objective texture analysis. The three formulations showed statistical similarities with breaded whole shrimp in terms of gumminess and oily cover in mouth, and differed in relation to firmness, elasticity, cohesivity, adhesivity, moisture release, stickiness in mouth and overall texture impression. The objective texture evaluation showed significant differences in respect to cohesivity, adhesivity and gumminess between breaded whole shrimp and the three formulae, and in reference to hardness, between formulations.

The objective of this study was to evaluate the effects of starch in the texture of fish burgers (surimi seafood) using starches from different botanical origins by sensory and instrumental analysis and to try to correlate the sensory and instrumental data. Three fish burger samples formulated with different types of starch were evaluated for texture by descriptive analysis and were subjected to instrumental texture profile analysis. On the basis of texture data (instrumental), formulation 3 (modified cassava starch) was categorized into a cluster representing a hard, gummy and chewy product. Sensory evaluation by a panel of eight judges categorized formulations 2 and 3 into a hard and springy product cluster. Hardness (instrumental) was positively correlated to sensory texture attributes such as hardness, springiness, gumminess, chewiness and fracturability. These sensory attributes can be used to describe fish burger that is perceived as hard during mastication.