A comercialização de pescado em feiras livres e mercado público é uma atividade que merece atenção, em que o pescado integra o grupo dos alimentos altamente perecíveis, e como tal, as ações da vigilância sanitária são de extrema importância para assegurar aos consumidores produtos com boa qualidade higiênico-sanitária. Dentro deste contexto, objetivou-se através do presente trabalho avaliar as condições higiênico-sanitárias dos pontos de comercialização de peixe in natura nas feiras livres do município de Caxias-MA. A avaliação dos aspectos sanitários foi realizada através de roteiro baseado no Decreto 45.674 de 29/12/2004 e da Portaria MS Nº 326/97. Os resultados identificaram problemas higiênico-sanitários nas barracas das feiras livres, equipamentos, utensílios, nas práticas de manipulação e na adequação dos produtos ofertados. Pode-se concluir que as feiras livres visitadas apresentam condições higiênico-sanitárias insatisfatórias para comercialização de pescado.

This research was developed to evaluate the nutritional, digestible (DE) and metabolizable (ME) energy values of dehydrated brewery residue (DBR) for growing pigs, as well as to evaluate the performance of these animals, subjected to five levels of DBR inclusion (0, 5, 10, 15 and 20%). The experimental design was of randomized blocks, based on animal weight. In the digestibility assay, 12 male piglets of average weight of 34.8±4.8 kg were utilized, while the performance assay had 40 piglets with average weight of 26.7±3.3 kg. Digestible and metabolizable protein values of dehydrated brewery residue for growing pigs reared in an environment of high temperatures were 22.47 and 22.06%, respectively, whereas digestible and metabolizable energy values of DBR were 3,371 and 3,364 kcal/kg, respectively. Dehydrated brewery residue can be included in diets for growing pigs up to the level of 20%

This systematic review aimed to list the functional properties attributed to collagen obtained from tilapia in scientific studies. The results showed that the antioxidant property is related to the form in which the collagen is presented and the method of antioxidant activity evaluation. It was observed a greater antioxidant activity in the collagen hydrolysate extract obtained from the skin, which plays an important role in the skin chronological aging and in the inhibitory capacity of the photoaging. The functional properties of tilapia collagen hydrolysate should be the object of future analysis in order to complement this research, before integrating them into the list of food or ingredients applicable to the food industry.

Development of new commercialized products and new recognized products that are increasingly innovative and promising. Among the ingredients that suit the characteristics, there is the hydrolyzed collagen of Nile tilapia (Oreochomis niloticus), extracted from the skin of some promissory tilapia to be discarded, as an alternative due to its nutritional and technological characteristics. Considering the importance of innovation in the food market and the use of healthy and sustainable ingredients for consumers, the marketing and sensory perception of a "molecular caviar" developed with the ingredient hydrolyzed collagen from tilapia skin was evaluated. The new product (molecular caviar) was compared with caviar (from sturgeon), via photographic records and questions about its sensory and marketing aspects, in a questionnaire made available on the Google Forms online platform, between October and November 2021 (pandemic period of SARS-COV 19). After analyzing the data, it was observed that the molecular caviar of hydrolyzed collagen from tilapia skin showed a high level of acceptability and purchase intent. In conclusion, molecular caviar appears as a possibility for the use and consumption of hydrolyzed collagen from tilapia skin.