Giustino Tribuzi

Depuration is a process to reduce microbial contamination in bivalve molluscs, such as oysters, to acceptable levels for human consumption by keeping the animals in tanks with salt water. Depuration can only be carried out by establishments registered by the official inspection service. Conventional depuration systems occupy large floor areas, which limits their use in small processors. As an alternative, Epagri developed a compact vertical system, easy to construct, consisting of adapted fish crates stacked over a reservoir from which seawater is continuously pumped and disinfected by UV radiation. The efficiency of the system was evaluated in three 42-hour cycles with oysters. Initial levels of Escherichia coli, an indicator bacterium of fecal contamination, ranged from 330 to 3,300 MPN/100g, above the legal limit for live mollusks, thus requiring depuration. After 21 hours of treatment in the developed system, all samples showed levels below the legal limit of 230 MPN/100g, remaining within acceptable standards until the end of the trials. It is concluded that the vertical system developed optimizes space use, shows good performance in reducing E. coli, and has potential for application in small processing establishments.

Research background. Oysters have high nutritional value; however, their short shelf life limits their commercialisation to areas close to production sites. Affordable and accessible processing techniques that extend shelf life could expand both market reach and consumer access to oysters. This study evaluates the physicochemical, microbiological and sensory properties of raw Crassostrea gigas oyster meat semi-preserved with weak organic acids and saline solutions under refrigerated storage (4 °C). Experimental approach. Aliquots of (100±2) g of raw oyster meat were placed into plastic containers containing different solutions: sterile deionised water only (negative control treatment, labelled W), base solution (NaCl, 5 % m/V) only, base solution with 2 % citric acid (CA), base solution with 2 % lactic acid (LA), and base solution with 2 % acetic acid (AA). Sensory, physicochemical and microbiological characteristics of the semi-preserves were monitored for 16 days. Results and conclusions. Incorporating weak acids into the marination solutions effectively inhibited the growth of mesophilic and psychrotrophic bacteria in semi-preserved oysters during 16 days of refrigerated storage. In contrast, water and NaCl treatments exceeded the recommended limit of 5 log CFU/g for seafood after 3 and 11 days, respectively. By day 16, total volatile basic nitrogen (TVBN) values indicated early spoilage in water ((30.0±1.1) mg/100 g), satisfactory freshness in NaCl ((24.5±2.6) mg/100 g) and CA ((18.3±1.1) mg/100 g), and excellent freshness in LA ((14.7±0.0) mg/100 g) and AA ((15.0±1.8) mg/100 g). Thiobarbituric acid reactive substances (TBARS) assay values, expressed as malondialdehyde (MDA), remained below 3 mg/kg in all treatments, indicating good oxidative stability. Among the acids, AA maintained higher pH values (3.78 on day 16) than CA (3.26) and LA (3.14) and showed the lowest microbial loads; however, it received the highest scores for acid odour (median=5.35) and the lowest for characteristic oyster odour. CA and LA produced sensory profiles more similar to fresh oysters, with higher characteristic odour scores and lower acid odour scores, but slightly higher spoiled odour scores (still low in absolute terms). Overall, AA was the most effective for microbiological and physicochemical preservation, while CA and LA offered better sensory acceptance. These results highlight the potential of weak organic acids, particularly AA, as a low-cost method to extend the shelf life of raw oysters to at least 16 days under refrigeration. Novelty and scientific contribution. This study evaluates the effects of marination with weak acids on the physicochemical, microbiological, and sensory properties of raw oyster meat. The wide range of parameters analysed highlights not only its suitability for consumption but also consumer preferences based on sensory aspects such as colour and odour. The combined findings can assist the industry in selecting the most appropriate acid for developing different oyster-based products.

Katsuwonus pelamis is a fish resource of high economic value and widely used in the fish processing industry, mainly for canned products. This study aimed to identify the parasitic fauna of Katsuwonus pelamis by morphological methods, to analyze the potential impact on industry and consumers. For the evaluation of parasitological contamination, fifty-three animals were visually inspected and the structures with morphology consistent with parasitic forms were analyzed stereoscopically, microscopically, and by Scanning Electron Microscopy (SEM). Two genera of zoonotic parasites have been found: Anisakis sp. (Nematoda) and Trypanorhyncha gen. sp. (Cestoda). Of the 53 samples analyzed, 96% showed parasite contamination. The most affected organs were the intestine, muscle tissue, and stomach, with 596, 441, and 408 parasites, respectively. These results highlight the importance of sanitary inspection and emphasize the importance of immediate evisceration to avoid the migration of larvae from the viscera to the musculature.

Brazil Nut Flour (BNF) is obtained from the extraction of oil from nuts. It is an upcycled ingredient for the development of gluten‐free cookies, potentially enhancing their nutritional, physical, and sensory aspects. Gluten‐free cookies enriched with Brazil Nut Flour (BNF) (0%, 10%, and 20%) were developed and characterized. Physicochemical parameters of BNF and cookies formulations were evaluated, alongside the physical characterization of the flour and sensory analysis of the cookies. BNF exhibited high water and oil retention capacities, content of ash, lipids, proteins, soluble and insoluble fibers, and a fatty acid profile with predominance of mono and polyunsaturated lipids, which contributed to the improved nutritional quality of the cookies. Flour incorporation resulted in a higher moisture retention, browning, and a less cracked surface of the cookies, without affecting instrumental texture. The acceptance of cookies containing BNF increased. Using the check‐all‐that‐apply (CATA) method, cookies with 20% BNF were characterized as nut aroma and flavor, sweet aroma and flavor, vanilla aroma and flavor, mild flavor, and crunchiness. Penalty‐lift analysis identified a positive impact of nut‐related attributes, such as nut aroma and flavor, on the overall acceptance of the cookies. The results highlight BNF's potential as an ingredient for gluten‐free cookies with reduced added sugars, enhancing physicochemical, physical, and sensory aspects, and contributing to the development of more nutritious, innovative, and sustainable products. The production of gluten‐free cookies is an easy‐to‐implement alternative for the full use of Brazil nuts processed in the Amazon region.

This study aimed to characterize carcass, meat quality, sensory and textural parameters, as well as muscle fiber types from 16 Moura pigs, as a local pig raised in outdoor production system, and evaluate differences with 16 conventional commercial (CC) pigs, raised intensively, representing the principal pork type, widely available in national market. Carcass measurements, liquid loss and cooked pork texture tests, proximal composition analysis of pork and backfat, and sensory evaluations with 104 pork consumers were carried out. The [...] ABSTRACT This study aimed to characterize carcass, meat quality, sensory and textural parameters, as well as muscle fiber types from 16 Moura pigs, as a local pig raised in outdoor production system, and evaluate differences with 16 conventional commercial (CC) pigs, raised intensively, representing the principal pork type, widely available in national market. Carcass measurements, liquid loss and cooked pork texture tests, proximal composition analysis of pork and backfat, and sensory evaluations with 104 pork consumers were carried out. The

Foram avaliadas a sobrevivência e a qualidade físico-química e microbiológica de ostras Crassostrea gigas mantidas em um Expositor de Moluscos Vivos (EMV) em comparação a ostras mantidas sob refrigeração. No EMV, as ostras foram mantidas expostas ao ar e continuamente aspergidas por água salgada esterilizada com luz ultravioleta e resfriada (de 10 a 16⁰C), em sistema de recirculação. Foram realizados dois experimentos nos quais 250 ostras permaneceram por 28 dias no EMV e foram comparadas com ostras mantidas em um refrigerador a 4⁰C. O teor de umidade das ostras armazenadas no EMV foi superior e o pH ligeiramente inferior ao das ostras mantidas no refrigerador. As ostras mantidas no EMV e no refrigerador apresentaram sobrevivências similares até os 14 dias de armazenamento (medianas acima de 90%). No entanto, as contagens de aeróbios se mantiveram aceitáveis (<5log UFC g-1 de mesófilos e <6log UFC g-1 de psicrotróficos) durante esse período no EMV, enquanto as ostras mantidas no refrigerador tiveram a qualidade microbiológica comprometida a partir dos sete dias de armazenamento.

This study evaluated the quality of frozen oyster meat. Seven hundred and twenty Crassostrea gigas oysters (~7-cm shell length) were steam-cooked at 100°C for 30 minutes and later divided into two groups. Group 1 was submerged for 20 minutes in water and ice; and group 2 in a solution containing water, ice, and 4% vinegar (4% acidity, produced by fermentation of acetic alcohol). After cooling, the oysters were shucked, and the meat was packed with a vacuum sealer in plastic bags containing 24 oysters each. The experiment evaluated physicochemical (pH, moisture, and total volatile bases nitrogen) and microbiological (total mesophilic and psychrotrophic bacterial counts) parameters every 45 days and performed sensory analyses after 180 and 365 days of storage. Adequate physicochemical and microbial characteristics were registered for up to one year of storage for both protocols. Marination with vinegar reduced the levels of psychrotrophic bacteria during storage, and the sensory analysis judges preferred the marinated oysters.

Microalgae are photosynthetic organisms with rapid growth and high biochemical diversity, capable of thriving in a variety of environments. Among them, dinoflagellates, particularly symbiotic species like Durusdinium glynnii, have gained attention due to their potential for biotechnological applications, especially in the production of valuable fatty acids. However, the delicate cultivation of dinoflagellates remains a challenge due to their sensitivity to shear stress and complex morphology. In this study, we evaluated the influence of inoculum percentage (10%, 25%, and 50%) on the growth performance and fatty acid profile of D. glynnii during a scale-up process from test tubes to a pilot-scale photobioreactor. Higher inoculum concentrations (50%) promoted faster acclimatization, higher specific growth rates (µ_max), and greater final biomass densities, optimizing the cultivation process. Meanwhile, lower inoculum concentrations (10%) favored the accumulation of polyunsaturated fatty acids, particularly DHA (C22:6n3), indicating a trade-off between biomass productivity and fatty acid biosynthesis. Overall, D. glynnii demonstrated robust adaptability, reinforcing its potential as a sustainable source of bioactive compounds. Further studies focusing on cellular and metabolic pathways are needed to better elucidate the mechanisms underlying lipid production and growth in this promising species.