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The aim of this work was to optimize the process of elaborating liver pâtés and omental lamb fat and to evaluate the quality of the products. Livers and fats were obtained from lambs fed with diets composed of corn and soybean meal that were partially replaced by cupuaçu, tucumã and palm kernel cake. To prepare the pâtés, livers were baked for 20 minutes at 100°C, weighed, seasoned, crushed, packaged and pasteurized. The best formulation of the pâté was with 40% liver, 10% fat, 35% water, and pasteurized for 20 minutes at 65°C. The pâté from the livers of lambs fed with palm kernel cake obtained a higher caloric value of 193.05 kcal/100 g and all pâtés met the recommended microbiological quality. There was a significant effect (p< 0.05) of the diets on the aroma and texture of the liver pâtés of lambs fed corn and soybean meal and palm kernel cake, and these were 6.38 and 3.37, respectively. Thus, the pâtés can be considered an alternative to increase the options for consumption of liver from lambs, and also for adding commercial value to lamb viscera. [ABSTRACT FROM AUTHOR]

Simple Summary: The objective was to characterize the pastures by grazing cycle, as well as to evaluate the performance of buffaloes in intensive rotational grazing in a silvopastoral system in the eastern Amazon supplemented with agro-industry co-products in order to characterize the grazing cycles, the composition of the fractions and the carcass yield. Fifteen non-castrated, crossbred water buffaloes (Murrah × Mediterranean) were used. Forage protein varied: leaves contained 11.4% protein in the leaves and 50% FDA in the stems. The grass had higher amounts of B3/B2 proteins, which are less indigestible in leaves (17.16%). Forage production varied; the second cycle was better (leaf/stem 2.11). Despite a varied supplement intake, daily weight gain (1 kg/day) and carcass yield (49.23%) showed no differences, ensuring cost-effective, sustainable production. Incorporating supplements derived from coconut and palm kernel co-products enhances performance and carcass yield, comparable to standard supplements. This practice lowers production expenses, optimizes forage utilization, and enhances production chain sustainability, making it a recommended approach. The objective was to characterize the pastures by grazing cycle, as well as to evaluate the performance of buffaloes in intensive rotational grazing in a silvopastoral system in the eastern Amazon supplemented with agro-industry co-products in order to characterize the grazing cycles, the composition of the fractions, and the carcass yield. Fifteen non-castrated, crossbred water buffaloes (Murrah × Mediterranean) were used. All animals used in the study were clinically healthy and weighed approximately 458 kg. The animals were grazed in a single group, and supplementation (1% of live weight—LW/day) was divided into three treatments: control (control—conventional ingredients); Cocos nucifera coconut cake (Cocos nucifera) (coconut cake—70%); and palm kernel cake (Guinean elaeis) (palm kernel cake—70% palm kernel cake). The chemical composition of the forage is different in each part of the plant, with higher protein values in the leaves (11.40%) and higher acid detergent fiber (ADF) values in the stems (50.03%). Among the ingredients of the supplement, corn has the highest percentage of indigestible protein (35.57%), most of the protein in palm kernel cake is B3 (49.11%), and in Coco, B2 (51.52%). Mombasa grass has a higher percentage of B3 and B2 proteins; the indigestible fraction is lower in the leaves (17.16%). The leaf/stem ratio also varied between grazing cycles, being better in the second cycle (2.11%) and with an overall average of 1.71. Supplement consumption varied between cycles and was higher in the control treatment, with an overall mean of 4.74. There was no difference in daily weight gain and carcass yield, with an average of 1 kg/day and 49.23%, respectively. Therefore, it can be concluded that including supplements based on by-products from the coconut and palm oil agro-industries promotes performance and carcass yields compatible with conventional supplements. Their use reduces production costs, optimizes the utilization of forage mass, enhances the sustainability of the production chain, and, therefore, is recommended. [ABSTRACT FROM AUTHOR]

The Amazon has a wide variety of oilseeds that generate a huge amount of co-products with potential for use in animal nutrition. The objective was to use alternative resources (oilseed cakes) in the feeding of lambs to assign a sustainable destination to this biomass, and evaluate its influence on the quality and fatty acid (FA) profile of the meat. Twenty-four lambs, male, castrated, crossbred Dorper × Santa Inês, weighing 30 ± 1.3 kg of initial body weight, were distributed in a completely randomized design in 4 treatments (diets) with six replications (animals). The control diet (Control) contained corn and soybean meal as main ingredients, which were partially replaced in the other diets by cupuassu cake diet (Cup), palm kernel cake diet (Palm) and tucuma cake diet (Tuc). The inclusion of Amazon cakes influences the lipid (P = 0.02) and protein (P < 0.01) composition of meat (longissimus lumborum); reduces cooking losses (P < 0.01); influences the colors (L, a, b), chroma, and Hue Angle (P < 0.01); promotes changes in total FA composition and FA profile (P < 0.05); reduces hypocholesterolemic FA (h) (P = 0.01), but does not influence hypercholesterolemic (H) and indices h:H, AI and TI (P > 0.05). The inclusion of oilseed cakes influences the chemical composition, physical parameters, composition and fatty acid profile of the meat, but does not influence the indicators of atherogenicity, thrombogenicity and cholesterolemia. [ABSTRACT FROM AUTHOR]

This study aimed to verify the effects of different drying methods and temperatures of fish myofibrillar proteins (MPs), on the technological properties of biodegradable films. The MPs were dried by lyophilization at −60 °C for 48 h and by convective drying of hot air at 40 °C, 60 °C, and 80 °C. In the drying by convection, drying curves were constructed and the adjustments of mathematical models were evaluated. The films were formulated with 1.5% proteins (w/v) and 30% glycerol (w/w), and they were characterized. The drying times found were 540 min (40 °C), 300 min (60 °C), and 120 min (80 °C). The "Logarithmic" models followed by the "Diffusion approach" were the ones that best fit for all temperatures. The results of protein electrophoresis and the characterization of the film showed that the convective drying caused changes in the three-dimensional structure of the proteins, favoring the formation of a highly cross-linked protein network with numerous hydrogen bonds, hydrophobic interactions, and disulfide bonds, and generating films with properties equal to or better than lyophilized proteins. [ABSTRACT FROM AUTHOR]

Films with antioxidant properties using acoupa weakfish skin gelatin (Cynoscion acoupa) were obtained after supercritical solvent impregnation with Piper divaricatum essential oil, in order to produce active food packaging. The impregnation process was carried out using CO2 as supercritical solvent, in an autoclave, at 35 °C, pressures of 100, 150, and 200 bar, and times of 60, 90, and 120 min. The film that presented the highest percentage of antioxidant activity was obtained at 100 bar and 60 min (41.63 ± 1.6%). Scanning electron microscopy (SEM) showed that the essential oil had a heterogeneous distribution within the film, confirming its impregnation. The analysis of Fourier-transform infrared spectroscopy (FTIR) showed that the structural properties of the film changed after the process, in which the interaction of the essential oil and the film proteins was confirmed. Impregnation resulted in a film presenting less tensile resistance, greater flexibility, and greater opacity when compared with control film. Thermogravimetric analysis indicated that thermal stability decreased after the impregnation process. The film obtained presented characteristics that suggest its potential as an active packaging for food products. [ABSTRACT FROM AUTHOR]

The goal of this study was to evaluate the effects of modified atmosphere in packing sous vide of pirarucu in tucupi and shrimp sauce under refrigeration. Three treatments were carried out vacuum at 98%, 60%CO 2 /40%N 2 , and 70%CO 2 /30%N 2 . The composition of CO 2 and N 2 was monitored along with evaluation of pH, a w , water retention capacity, acidity, texture, N-TVB and TBARS, color, mesophilic and psychotropic anaerobes, presence of Salmonella spp, sulphite-reducing Clostridia, counts of coagulase-positive Staphylococci, coliforms at 45 °C and sensorial analysis. All results were compared through ANOVA, Tukey's test, Principal Component Analysis and Multiple Factor Analysis. We observed a trend towards the reduction of CO 2 in packages while O 2 has increased by the end of storage. The microbiological results were within the established limits by law during the entire period. The shelf life of sous vide stored could be defined by N-TVB, TBARS, b* and C*, general acceptance, texture and flavor in 49 days of storage. Industrial relevance The development of sous vide with freshwater fish is an alternative for a value-added product to be supplied to market niches. Employing the sous vide technique on fish yields a product with better color, taste, texture, and nutrient retention than the traditional cooking processes, which makes it an attractive alternative for its consumption. This study aimed to prepare sous vide using captive pirarucu, tucupi and shrimp and to analyze the microbiological, physicochemical and sensory quality parameters during refrigerated in atmosphere modified packaging storage. The results of this study establish the product's shelf life (49 days) and contribute to defining processing and storage conditions for fish sous vide . [ABSTRACT FROM AUTHOR]