No abstract

The objective of this experiment was to test the probiotic E¢nol s L during transportation of cardinal tetra, Paracheirodon axelrodi (Schultz). For the transportation, ¢sh were distributed in 18 plastic tanks, of which nine contained the E¢nol s L (10 mg L À 1 ; probiotic treatment) and the remaining had no probiotic (control treatment). Transport lasted 24 h and three di¡erent boxes of each treatment were sampled at 3, 12 and 24 h. Up to the 12-h sampling period, no sig-ni¢cant di¡erence in the survival was observed; on the other hand, survival was higher at the end of the transport (24 h) in the probiotic treatment. No significant di¡erence was found in dissolved oxygen and temperature between treatments. Conductivity, pH and alkalinity increased along the transport, but without a di¡erence between treatments. Ammonia increased in all treatments, although it was signi¢cantly lower in the probiotic group at 24 h. Cortisol levels were signi¢cantly higher in all transported ¢sh when compared with the basal values. At 24 h, cortisol levels in control ¢sh were signi¢cantly higher than those in the probiotic treatment.With the observed results, we are able to conclude that the probiotic E¢nol s L is e⁄cient during cardinal transport, lowering the mortality and helping maintain water quality possibly by lowering metabolic wastes.

In Brazil, fish are sold in retail fresh or frozen, whole, or gutted. To increase consumption, convenient products with good sensory attributes should be offered. The objective of this study was to develop and characterize, through physicochemical, microbiologica, and sensory traits, a fresh sausage of tambaqui fish (Colossoma macropomum). Three formulations, with different percentages of fat (0, 4.5, and 9%) were developed. To determine shelf life, samples of the products were refrigerated at 4 ºC for 12 days and microbiological analyses were performed on days 0, 3, 7, and 12. Analyses of centesimal composition, shear force, cooking weight loss, and water-holding capacity were carried out. The shelf life of the fresh sausages was estimated at 7 days of storage. The sensory attributes evaluated were aroma, color, flavor, succulence, texture, and overall appearance. All treatments showed high acceptance rates, above 80%. The treatment with 9% fat showed the highest mean values in the evaluated attributes, with 86.6%, 83.4%, 92%, 88.2%, 87.2%, and 85.8% for aroma, color, flavor, succulence, texture and overall appearance, respectively. The centesimal composition of the treatments showed the following variations in g.100 g RESUMONo Brasil, a comercialização de peixes é realizada com o produto fresco ou congelado. Para se conseguir o aumento de consumo, se faz necessário oferecer produtos de conveniência e com valor agregado. Produtos processados possuem atributos sensoriais diferenciados além de facilidade no preparo. O objetivo deste trabalho foi elaborar e caracterizar, através de análises físico-químicas, microbiológicas e sensoriais, um embutido a base de tambaqui (Colossoma macropomum). Foram desenvolvidas três formulações, que distinguiam entre si com relação ao percentual de gordura: 0%, 4,5% e 9%. Para determinação da vida de prateleira, amostras dos produtos foram armazenadas sob refrigeração 4 °C por 12 dias e realizaram-se análises microbiológicas nos dias 0, 3, 7 e 12. Foram realizadas análises de composição centesimal, força de cisalhamento, perda de peso por cocção e capacidade de retenção de água. Os atributos sensoriais avaliados foram aroma, cor, sabor, suculência, textura e aparência global. Todos os tratamentos apresentaram altos índices de aceitação, acima de 80%, porém, o tratamento com 9% de gordura apresentou as maiores medias nos atributos avaliados, 86,6%, 83,4%, 92%, 88,2%, 87,2%, e 85,8% respectivamente para aroma, cor, sabor, suculência, textura e aparência global. A composição centesimal dos tratamentos apresentou as seguintes variações em g.100 g -1 : umidade 72,73 a 68,82; proteína 18,85 a 18,90; lipídeos 2,90 a 8,33 e cinza 3,86 a 4,20. A força de cisalhamento oscilou de 5,92 a 8,14 N; a capacidade de retenção de água variou de 71,83 a 74,71% e a perda de peso por cocção de 24,21 a 26,59%.Termos para indexação: Pescado; linguiça; vida de prateleira; sensorial.

No abstract

The objective of this experiment was to test the efficacy of a probiotic (Efinol®L) during transportation of marbled hatchetfish, Carnegiella strigata. Wild specimens were captured from a small stream and transported for 24 h in plastic fish boxes with a probiotic (10 mg L−1) and probiotic‐free water. The boxes were sampled at 3, 12 and 24 h of transport. At the end of the experiment, the survival rate was close to 100% in both treatments. Dissolved oxygen diminished with time in both treatments, but the probiotic group had significantly higher levels. Conductivity, pH and ammonia increased significantly during the transport, demonstrating higher levels in the probiotic‐free group. Fish from both treatments presented very high net Na+ and K+ effluxes after 3 h of transport. At 24 h, net K+ effluxes in fish of the probiotic treatment reached values close to zero and a significantly lower Na+ efflux was observed. Cortisol levels in both treatments at 3 and 12 h were significantly higher than that in control samples. Higher body cortisol levels were observed in the probiotic‐free group than that in the probiotic group at 3 and 12 h. The results demonstrate that addition of a probiotic during fish transport improves water quality and leads to fish presenting a lower stress response intensity.