High sodium and fat contents are cause of concerns for industries and consumers of meat products. Direct reduction of NaCl and fat is a useful strategy to understand how these ingredients interfere with the quality parameters of an emulsified meat product and how to reduce them without significant changes from the original product. The aim of this work was to understand salt reduction in fat-reduced (10 g fat/100 g product) hot dog sausages. Five NaCl concentrations were tested: 1% (F1), 1.25% (F1.25), 1.50% (F1.50), 1.75% (F1.75) and 2% (F2 – control). Proximate composition, sodium content, water activity, pH, emulsion stability, color, texture, scanning electron microscopy results and sensory attributes (just-about-right and acceptance tests) were assessed. Emulsion stability decreased ( P < 0.05) with salt reduction. Salt reduction increased water activity. Microscopic images showed a more compact matrix with the decrease in salt content. Sausages with the minimum (F1) and maximum (F2) amounts of salt were less accepted by consumers. A reduction of 26.8% of sodium can be obtained (with the formulation F1.25), allowing the labeling of sodium-reduced sausage and with acceptance by consumers.

The use of antimicrobials in meat products is essential for maintaining microbiological stability. The reformulation by substituting synthetic additives for natural ones is an alternative to provide cleaner label products. Therefore, this work performed a literature search about extracts from fruits and agro-industrial waste with antimicrobial activity that can be applied in meat products. Jabuticaba waste extracts are excellent sources of anthocyanins with antimicrobial and pigmentation potential, capable of being applied in meat products such as fresh sausage, without compromising sensory attributes. Residue from grapes is rich in antimicrobial phytochemicals, mainly catechins, epicatechins, gallic acid and procyanidins. Extracts from different grape by-products and cultivars showed inhibition of Staphylococcus aureus, Listeria monocytogenes, Pseudomonas aeruginosa, Escherichia coli O157: H7 and other bacterial strains. Antimicrobial effects against L. monocytogenes, Bacillus cereus, S. aureus and E. coli O157: H7 were identified in Opuntia extracts. In addition, its application in hamburgers reduced (p < 0.05) aerobic mesophilic bacteria, Enterobacteriaceae and Pseudomonas sp. counts, and at a concentration of 2.5%, improved the microbiological stability of salami without causing sensory and texture changes. These data reinforce the possibility of substituting synthetic preservatives for natural versions, a growing trend that requires researching effective concentrations to maintain the sensory and technological properties.

Growing medical, engineering, biochemical, and biological interest has led to a steady pace of research and development into polymeric monolithic structures with densely interconnected pores for purifying bio compounds. Cryogels, which are generated by freezing a reactive polymerization mixture, are highlighted due to their versatility and low relative cost as macroporous, polymeric, monolithic adsorbents. The conversion of cryogels into affinity adsorbents is one possible alternative to their optimal application. Some of the most often utilized supports for immobilizing particular ligands are monolithic columns manufactured with epoxy radicals on their surfaces. The purification of biomolecules with a high degree of specificity, such as lectins and glycoproteins with an affinity for glycosylated groups, has garnered interest in the use of fixed non-traditional beds functionalized with ligands of particular interest. The interaction is both robust enough to permit the adsorption of glycoproteins and reversible enough to permit the dissociation of molecules in response to changes in the solution’s pH. When compared to other protein A-based approaches, this one has been shown to be more advantageous than its counterparts in terms of specificity, ease of use, and cost-effectiveness. Information on polymeric, macroporous, monolithic adsorbents used in the affinity chromatographic purification of lectins has been published and explored.

Agradeço a Deus pelo dom da vida e por ter me guiado durante todos estes anos.Aos meus pais, Neide e Celso, e irmãos, Marcela e Celso Jr., por serem a base de tudo e sempre me incentivarem a seguir em frente.Ao meu orientador, Prof. Dr. Marco Antonio Trindade, minha admiração e respeito como profissional e como pessoa. Sou imensamente grata por acreditar em mim durante tantos anos e por todos os ensinamentos, paciência e suporte.Aos meus avós, Margarida (in memoriam), Luzia, Sebastião (in memoriam) e João, por me mostrarem desde sempre que a vida vale a pena ser vivida.À Faculdade de Zootecnia e Engenharia de Alimentos, em especial ao Programa de Pós-Graduação em Engenharia de Alimentos, pela oportunidade ímpar.Às minhas amigas e amigos por tornarem mais leve minha caminhada, em especial à Josi e Natalia por serem essenciais na minha vida.À toda minha grande família pelo apoio, incentivo e união.Às minhas companheiras do Laboratório de Qualidade e Estabilidade de Carnes e Produtos Cárneos (LaQuECa), pela amizade e troca de experiências: Heloisa, Synthia, Ingra, Kelly e Leticia; aos demais pós-graduandos e estagiários, e, principalmente, à Luciana pela companhia e ajuda em um momento tão conturbado em plena pandemia.Aos técnicos de laboratório do Departamento de Engenharia de Alimentos (ZEA) pela disposição em ajudar, em especial ao Marcelo, Camila, Marina, Alan, Fabio e Carla.Ao meu coorientador, Dr. José M. Lorenzo, pela confiança e ensinamentos.Ao Centro Técnolóxico da Carne de Galícia (Ourense, Espanha) por me proporcionar viver uma experiência incrível repleta de ensinamentos e convivendo com pessoas maravilhosas e competentes, em especial à