The supplementation of vitamin E on broiler chicken diets is essential to the prevention of lipid oxidation reactions in the meat and improvement of meat quality. The objective of this study was to assess the effect of different doses of dietary vitamin E on breast meat quality of broiler chickens in the finishing period. Five doses of vitamin E were used (30, 90, 150, 210, and 270 mg/kg feed) in broilers' diets from 42 to 54 d of age. A completely randomized design was conducted, followed by a split-plot, where the vitamin E dose was considered as the whole plot, and broilers’ age at slaughter was the subplot. Breast meat quality was assessed at 4 different ages (45, 48, 51, and 54 d old), using 50 birds per age, totaling 200 birds. Meat quality characteristics evaluated were: pH at 24 h post mortem, color (brightness, redness, and yellowness), water holding capacity, cooking loss, shear force, and lipid peroxidation. There was no interaction between age and dose of vitamin E for meat quality characteristics ( P > 0.05). The age at slaughter had a quadratic effect ( P < 0.05) on pH, brightness, redness, and water holding capacity. Although pH values were higher in the breast meat of older birds (51 and 52 d old), breast meat of younger birds (48 d) had a more reddish aspect. Shear force value was higher in breast meat of birds slaughtered at later ages ( P < 0.01), as a linear age-effect was observed. Brightness increased linearly ( P < 0.05) with higher vitamin doses, whereas treatments did not alter yellowness, cooking loss, and lipid peroxidation. In this study, increasing vitamin E doses in the finishing period increased the brightness of broiler breast meat, whereas slaughtering at later ages resulted in greater meat pH and shear force value.

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ABSTRACT. Kaftas with V-shaped filleting chips of the Nile tilapia (Oreochromis niloticus) were developed and the effects of the smoking technique on the characteristics of chemical composition, microbiological, sensory and benzo(a)pyrene were investigated. The filleting chips were ground and filleting included condiments and bacon. Kaftas were molded, frozen and distributed in a completely randomized design with three treatments (T 1 = baked in a grid; T 2 = smoked by friction and T 3 = smoked by liquid smoke) with 10 replications. The kaftas subjected to hot smoke had lower moisture content (13.97%), whereas the no-smoking kaftas had the highest content (20.49%). Kaftas with liquid smoke had high crude protein content (48.06%) and ash (9.49%), whereas the ash content was different only from no-smoking kaftas (8.79%). There was no significant difference in sensory parameters, except for flavor; smoked kaftas with liquid smoke were more accepted by the judges and the worst kaftas were no-smoked kaftas. Microbiological analysis showed that kaftas developed were appropriate to feed human beings within the required standards. Chips filleting is an alternative for the development of kaftas and those subjected to liquid smoke were considered the best.Keywords: V-shaped fillet, filleting waste, hot smoked, liquid smoke.Kaftas elaboradas com aparas de corte em 'V' do filé de tilápia do Nilo submetidos a técnicas de defumação RESUMO. Kaftas com aparas (corte em 'V') do filé da tilápia do Nilo (Oreochromis niloticus) foram elaboradas e foi avaliado o efeito da técnica de defumação quanto a composição centesimal, microbiologia, benzo(a)pireno e sensorial. As aparas foram moídas e incluídas os condimentos e bacon, para elaborar as kaftas que foram moldadas e congeladas. As kaftas foram distribuídas em delineamento inteiramente casualizado em três tratamentos (Trat 1 = assado em grelha; Trat 2 = defumação a quente e Trat 3 = defumação com fumaça líquida), com dez repetições. As kaftas submetidas à defumação a quente apresentaram menor teor de umidade (13,97%), enquanto as sem defumação o maior teor (20,49%). As kaftas com fumaça líquida apresentaram maior teor de proteína (48,06%) e cinzas (9,49%), sendo que cinzas diferiu apenas das sem defumação (8,79%). Não houve diferença significativa para os parâmetros sensoriais, exceto para sabor, onde as kaftas com fumaça líquida foram mais aceitas pelos provadores e as piores foram as sem defumação. A análise microbiológica mostrou que as kaftas estavam aptas a alimentação humana, estando dentro dos padrões exigidos. As aparas de filetagem é uma alternativa para a elaboração de kaftas e as submetidas à defumação com fumaça líquida foram consideradas as melhores.Palavras-chave: corte 'V' do filé, resíduos filetagem, defumação a quente, fumaça líquida.

ABSTRACT. The objective of the research shavings get in "V" removed at the time of tilapia, which were immersed in brine, drained and dried, smoked, pounded, shaped and included levels 0, 5, 10 and 15% in processing beef hamburgers. It is the effect of inclusion on the proximate composition (moisture, protein, fat, calcium, phosphorus and iron) and sensory analysis (flavor, color, texture, appearance, salt content and general acceptance). The data obtained were submitted to the ANOVA, by utilizing the Sisvar program and statistical tests for the linear regression at the level of 10% of probability. It follows that the best centesimal composition centesimal was obtained with the level of 10% when compared with the other treatments. The burgers with shavings smoked had higher levels of calcium and phosphorus compared to shavings without fillet, higher value added observed when 10% smoked shavings. There were significant differences for all sensory parameters evaluated. Being considered the best inclusion level of the shavings in burgers is 10 due to its acceptability. The shavings are considered a good alternative to the use of waste from tilapia filleting.processing. KEYWORDS:smoking, minerals, Oreochromis niloticus, fish, sensorial properties, residues filleting Inclusão de aparas (corte em V) do filé de tilápia defumadas no processamento de hambúrgueres de carne bovina RESUMO. Objetivou-se com a pesquisa obter aparas em "V" retiradas no momento da filetagem de tilápia, que foram imersas em solução salmoura, drenadas e desidratadas, defumadas, moídas, moldadas e incluídas nos níveis 0, 5, 10 e 15% no processamento de hambúrgueres de carne bovina. Verificou-se o efeito dessa inclusão sobre a composição centesimal (umidade, proteína, gordura, cálcio, fósforo e ferro) e análise sensorial (aroma, cor, textura, aparência, teor de sal e aceitação geral). Os resultados obtidos foram submetidos à ANOVA, utilizando-se o programa SISVAR e os testes estatísticos para a regressão linear ao nível de 10% de probabilidade. O melhor teor de proteína bruta foi para o nível de inclusão de 10% de aparas defumadas (p<0,05), quando comparada aos demais tratamentos. Os hambúrgueres com aparas defumadas apresentaram maiores teores de cálcio e fósforo comparados aos sem aparas de filé, sendo maior valor observado quando adicionada 10% de aparas defumadas. Houve diferença significativa para todos os parâmetros sensoriais avaliados. Sendo considerados 10% o melhor nível de inclusão de aparas no hambúrguer devido à sua aceitabilidade. As aparas são consideradas uma boa alternativa para o aproveitamento de resíduos de filetagem da tilápia.