The objective of this study was to obtain and evaluate physicochemical and functional properties of protein concentrates from Micropogonias furnieri produced by pH shifting process, using alkaline and acid solubilization followed by isoelectric precipitation of muscle proteins. The concentrates showed high protein content and the maxim solubility for the minced (96.5%), for the alkaline (97.5%) and acid (93.7%) extraction was obtained at pH 11.0. The water holding capacity of the alkaline concentrate resulted in a value same or superior to water holding capacity of the acid concentrate in all investigated values of pH. The oil holding capacity of alkaline and acid concentrates showed no significant difference between the studied processes.

This study investigated a sustainable alternative to squalene production utilizing Thraustochytrium sp. and Aurantiochytrium sp., thereby reducing dependence on critically endangered sharks exploited for this compound. By optimizing fed-batch cultivation, a technique prevalent in industrial biotechnology, we have enhanced squalene yields and have demonstrated, through sensitivity analysis, the significance of this shift in preserving species at risk of extinction. Optimization of culture conditions led to the highest biomass concentrations for Thraustochytrium sp. being achieved at lower C–N ratios (<5.0), while the optimal biomass production for Aurantiochytrium sp. occurred in culture media with a high C–N ratio of 54:50. Regarding squalene production, Thraustochytrium sp. produced 26.13 mg/L in the fed-batch system after 72 h, and Aurantiochytrium sp. produced 54.97 mg/L in a batch system with 30 g/L glucose and 0.22 g/L nitrogen after 96 h, showcasing their potential for industrial applications. Moreover, the sensitivity analysis revealed that, on an industrial scale, both strains could produce up to 59.50 t of squalene annually in large-scale facilities, presenting a valuable and sustainable alternative for the biotechnological industry and significantly reducing the reliance on non-renewable and endangered sources such as shark liver oil and preventing the annual capture of over 156,661 sharks.

O presente trabalho teve por objetivo produzir um hidrolisado proteico a partir dos subprodutos do processamento de palometa (Serrasalmus spilopleura) utilizando a enzima Alcalase, bem como realizar a caracterização físico-química e avaliar as propriedades tecno-funcionais do hidrolisado produzido. Os subprodutos utilizados foram cabeça, pele e espinhas. Em relação à caracterização físico-química e a avaliação das propriedades tecno-funcionais do hidrolisado, o grau de hidrólise (GH) foi 17,10% e o conteúdo proteico 59,82±0,86%. O hidrolisado apresentou ainda elevada solubilidade em diferentes pHs (entre 68,51±0,51 e 90,09±0,97%), capacidade de retenção de água máxima (5,0±0,26 e 5,03±0,06%) em pH 5,0 e 7,0 respectivamente, capacidade de formação de espuma de 8,16%, com estabilidade de espuma de 85±1,0% após 60 min. Além disto, a capacidade de formar emulsão foi baixa e o teor de brancura (W) do hidrolisado proteico de palometa foi de 84,04±0,32%. Os resultados demonstram que o hidrolisado proveniente do subproduto do beneficiamento da palometa produzido neste estudo, apresentou boas propriedades de solubilidade e de formação de espuma, além de características físico-químicas favoráveis, indicando possível uso em diferentes formulações alimentícias.

This study was done to establish the sodium concentration in the cheeses marketed in the western border region of the Rio Grande do Sul. A total of 30 cheese samples (grated Parmesan, Mozzarella, Prato and Artisanal) were collected from different brands and lots. After analyzing them under atomic emission spectroscopy, in quadruplicate, the sodium levels were ascertained. From the quantification of the sodium content significant differences were noted among the lots of all the cheese brands assessed. The results clearly revealed that 44.4% of the companies had listed nutritional values on the labels that were noncompliant with the legislation. Besides, 77.8% of the brands failed to reduce the sodium concentration to the levels jointly decided upon by the Ministry of Health and Brazilian Association of Food Industries, which should have been achieved ideally towards the end of 2016. While the Artisanal cheeses did not register high concentrations of sodium, the formulation of the grated Parmesan cheese was characterized by its high sodium content (2014.56 mg/100 g), as well as by its steady rise in sodium concentration over the years. This is indicative of the inattentiveness of the industry towards the consumers, as stringent laws to standardize the quantity of added salt in cheeses preparations are nonexistent.

Caracterização da atividade pesqueira e aspectos da comercialização do pescado no município de Itaqui-RS, Brasil