CATAA - Pósteres em encontros científicos e técnicos
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- Chemical composition of largemouth bass (Micropterus salmoides) filletPublication . Rodrigues, A.M.; Antunes, Paulo; Andrade, L.P.Largemouth bass (Micropterus salmoides) is a freshwater fish originating from the United States of America (USA). This specie was introduced in Portugal (Azores) in the end of the XIX Century. Like in the USA, largemouth bass is one of the most popular freshwater sports fish in Portugal and it is very important in regional cuisine, especially in the countryside. However, there’s a lack of information about the chemical composition of largemouth bass fillet. All eaten largemouth bass in Portugal are caught in large dams and small irrigation dams because there’s no largemouth bass aquaculture industry. The aim of this work was to evaluate the chemical composition of largemouth bass fillet collected in an irrigation reservoir (39º49’27.89’’ N; 07º26’57.92’’ W) located in the Central region of Portugal. Thirteen largemouth bass were collected (average weight 349.85g ±74.23; average length 27.22cm ±1.43; average K condition factor 1.71 ±0.14) and were frozen during seven days. The cutting carcasses and the filet chemical analyses (moisture, protein, fat and ash) took place in the laboratory. In the carcass, the average amounts of viscera, spine, head, skin and filet were, respectively, 8.52% (±1.41), 17.24% (±1.29), 23.06% (±1.85), 7.58% (±0.60) and 43.59% (±1.91). In the filet, the average amounts of moisture, protein, fat and ash were, respectively, 77.67% (±1.07), 18.46% (±0.83), 0.90% (±0.31) and 1.20% (±0.05). We concluded that largemouth bass has a good filet yield with very low fat and high level of protein contents. In fact, as far as we know, these are the first results of carcass and filet characterization of largemouth bass collected in Portugal.
- Estudo de conservação sob atmosfera controlada na qualidade da cereja cv. SatinPublication . Espírito Santo, Christophe; Resende, Mafalda; Caseiro, Catarina; Beato, Helena; Reis, João; Brandão, Inês; Silveira, Ana; Riscado, Ana; Baptista, Cátia; Pintado, Cristina Miguel; Veloso, Abel; Ferreira, Dora; Andrade, L.P.; Nunes, José; Simões, M.P.; Morais, Diogo; Gaspar, Pedro Dinis; Silva, Pedro Dinho daA cereja é muito apreciada e apresenta um tempo de comercialização muito curto devido a ser um fruto altamente perecível. Técnicas de conservação pós-colheita são essenciais para manter a qualidade da cereja até serem consumidas. Baixas temperaturas são utilizadas para retardar o processo de deterioração da fruta e como complemento a aplicação de atmosferas controladas permite retardar o processo de amadurecimento e envelhecimento. A diminuição de oxigénio e o aumento de dióxido de carbono e azoto inibe o amadurecimento, mantendo o sabor e a qualidade da fruta. Neste trabalho experimental, cerejas da cultivar Satin foram conservadas em câmaras de refrigeração no produtor e nas instalações do CATAA com equipamento de atmosferas controladas. Quatro atmosferas controladas com diferentes combinações de oxigénio e dióxido de carbono foram testadas e o seu efeito na qualidade das cerejas foi avaliado. Ao longo do tempo de conservação as cerejas foram analisadas a diferentes níveis: qualidade (peso, dureza, cor e sólidos solúveis totais), microbiológico e organolético. Os resultados de temperatura e humidade no produtor e no CATAA, foram comparados e indicam que ambas as situações apresentam ótimas condições de conservação. No entanto, complementar a conservação com atmosferas controladas sugere que a qualidade da cereja é mantida por mais tempo, através da minimização do envelhecimento e processo de amadurecimento.
- How Cynara cardunculus ecotypes affect the production of Castelo Branco PDO cheese : a case studyPublication . Cristóvão, Mário André Monteiro; Camelo, Alexandra; Martins, Ana; Resende, Mafalda; Riscado, Ana; Silveira, Ana; Baptista, Cátia; Lopes, Guido; Beato, Helena; Paulo, Luísa; Andrade, L.P.; Pinheiro, C.; Barracosa, Paulo; Espírito Santo, ChristopheCheese manufacture is a way of preserving a very perishable food, milk. This product is a versatile food that offers various flavours and textures, making it a convenient food and a source of nutrients1. Last available data from Instituto Nacional de Estatística (INE) indicates that the annual dairy consumption reaches 1218 thousand tons in Portugal and the third more consumed dairy product is cheese, with 137 thousand tons per year2. In 2021, the world cheese trade was forecast to rise 4 % to hit the record of 3.6 million tonnes.
- Metal contaminants in Largemouth bass (Micropterus salmoides) collected in large dams from Tejo River basin and small irrigation damsPublication . Andrade, L.P.; Antunes, Paulo; Paulo, Luísa; Pereira, M.E.; Rodrigues, A.M.Largemouth bass (Micropterus salmoides) is a very important fresh water fish in the Portuguese regional cuisine mainly in the countryside (Central region and north Alentejo). Because there’s no aquaculture industry, all eaten largemouth bass in Portugal are collected in large dams (Basins of Tejo and Guadiana rivers) and small irrigation dams. For decades, the Tejo River received environmental pollutants from non-point and point sources that included intensive agriculture, industrial entities, municipalities and nuclear power plant. The aim of this work was to evaluate some metals (Cd, Cr, Cu, Fe, Hg, Mn, Pb, Zn) present on largemouth bass muscle tissue collected in the section of Tejo River that makes border between Portugal and Spain (TR) (N=9) and collected in three irrigation reservoirs (IR) located near Castelo Branco – Portugal (N=11). Individual were weighted and measured. Age was determined by examining fish scales, and sex determined by gonads observation. Samples for liver, dorsolateral muscle and tail muscle were collected from the right side of the fish. TR average weight 435.14g (±109.15), average length 278.33mm (±23.28), average K condition factor 1.98 (±0.09) and average age 3.11 years (±0,78) were similar (P>0.05) to IR average weight 410.84g (±137.71), average length 278.36mm (±31.13), average K condition factor 1.86 (±0.17) and average age 3.18 years (±0,60). Total mercury was determined in freeze-dried samples by atomic absorption spectrometry with thermal decomposition and gold amalgamation. For the other metal analysis, freeze-dried powders were mineralized with a mixture of HNO3 and H2O2, followed by ICP-OES quantification. Cd and Pb presented concentrations below LOQ (0.025 and 0.15mg.kg-1wet.weight, respectively) for all muscle samples. These values are below legal limits in EU (0.05 and 0.3mg.kg-1wet.weight, respectively). Average Hg levels are below legal limits (0.5mg.kg-1wet.weight) and muscle presented higher levels than liver. These contaminant levels indicate that are no contamination sources in the sampling sites. Cu, Cr, Fe, Mn and Zn are essential micronutrients. Their concentrations were not significantly different between dorsal and tail muscle and were higher in liver (P>0.05), with mean concentrations on muscle being, respectively: TR 0.16 (±0.07),
- Nutritional characterization of honey from the Beira Baixa RegionPublication . Resende, Mafalda; Beato, Helena; Andrade, L.P.; Espírito Santo, ChristopheHoney is a natural, sweet viscous food produced by honeybees and other insects through regurgitation, enzymatic activity and water evaporation, to sustain the colony when flowers are not in season. Domestication of the Apis genera of the honeybees, lead Humans to better control the quality and the amount of honey production. Honey’s nutritional value is exceptional, due to the variety of carbohydrates, such as fructose, glucose, sucrose, maltose and other polysaccharides and oligosaccharides. Additionally, honey is composed of multiple vitamins, minerals, flavonoids, acids, and enzymes. Honey’s biological activity is quite known and studied for high antioxidant content, and for bactericidal and antiviral action. Honey is one of the most important food products made in the Beira Baixa Region. Here, we show the nutritional value of the Honey produced in neighbour cities in Beira Baixa’s region: Oleiros, Castelo Branco and Vila Velha de Rodão; with special focus on the carbohydrate composition compared between the type of honey.