MUSCLE AND ROE LIPID COMPOSITION IN DIPLOID AND TRIPLOID SCALLOPS

The use of triploid bivalves is now common in the market. We tested if there was a difference in lipid and long-chain highly unsaturated fatty acid (HUFA) accumulation in the muscle of diploid and triploid scallops ( Argopecten ventricosus ) during maturation, as triploids do not reproduce and lipids are not transferred to the gonad, and thus, could be accumulated in the meat (adductor muscle). Differences in triacylglycerols, phospholipids, esterified and free sterols, as well as HUFA in the reserves of gonads were found between diploid and triploid scallops. In contrast, no differences were found in the muscle for any of the lipid classes or fatty acid content in relation to ploidy, although they varied in relation to the sampling month.

PRACTICAL APPLICATIONS

The results obtained indicate that for human consumption purposes, the quality of the meat and roe of scallops follows a temporal pattern of lipid accumulation, with higher levels of total sterols in summer, but a higher proportion of arachidonic acid in winter and lower docosahexaenoic acid in autumn, and that the muscle lipid composition is not affected by the triploid condition.     

ROLE OF WATER IN THE KINETIC MODELING OF METHANOL TRANSFORMATION INTO HYDROCARBONS ON HZSM-5 ZEOLITE

The attenuating effect of reaction-medium water (feed and/or reaction product) on the kinetics of the steps of methanol transformation into hydrocarbons on a HZSM-5 zeolite catalyst was studied by means of a kinetic model. In this model, the effect of water was quantified in all the steps of the kinetic scheme by means of a kinetic parameter, which is constant with temperature under the conditions of the MTG process. At low temperature, under conditions in which only methanol dehydration occurs, the kinetics of this reaction is attenuated by the presence of water, and the coefficient that quantifies the attenuation decreases as temperature is increased. In addition to considering the effect of water content in the reaction medium, another innovation of the kinetic model proposed, compared to those proposed in the literature consisting of lumps, is the fact that the higher reactivity of dimethyl ether over methanol is taken into account. A step of cracking of gasoline lump hydrocarbons to produce light olefins (ethene and propene) was also taken into account. The kinetic model proposed was verified by using the results obtained in an integral isothermal fixed bed reactor, in the 573–723 K range, for an ample range of space time values. The results revealed that the effect of water is due to its adsorption on the active sites by competition with the intermediate compounds of the kinetic scheme.     

EFFECT OF CHEMICAL INTERESTERIFICATION ON PHYSICOCHEMICAL PROPERTIES AND INDUSTRIAL APPLICATIONS OF CANOLA OIL AND FULLY HYDROGENATED COTTONSEED OIL BLENDS

Blends of canola oil (CO) and fully hydrogenated cottonseed oil (FHCSO), with 20, 25, 30, 35 and 40% FHCSO (w/w) were interesterified under the following conditions: 0.4% sodium methoxide, 500 rpm stirring, 100C, 20 min. The original and interesterified blends were examined for triacylglycerol composition, melting point, solid fat content (SFC) and consistency. Interesterification caused considerable rearrangement of triacylglycerol species, reduction of trisaturated triacylglycerol content and increase in disaturated-monounsaturated and monosaturated-diunsaturated triacylglycerols in all blends, resulting in lowering of respective melting points. The interesterified blends showed reduced SFC at all temperatures and more linear melting profiles if compared with the original blends. Consistency, expressed as yield value, significantly decreased after the reaction. Iso-solid curves indicated eutectic interactions for the original blends, which were eliminated after randomization. The 80:20, 75:25, 70:30 and 65:35 (w/w) CO: FHCSO interesterified blends showed characteristics which are appropriate for their application as soft margarines, spreads, fat for bakery/all-purpose shortenings, and icing shortenings, respectively.

PRACTICAL APPLICATIONS

Recently, a number of studies have suggested a direct relationship between trans isomers and increased risk of vascular disease. In response, many health organizations have recommended reducing consumption of foods containing trans fatty acids. In this connection, chemical interesterification has proven the main alternative for obtaining plastic fats that have low trans isomer content or are even trans isomer free. This work proposes to evaluate the chemical interesterification of binary blends of canola oil and fully hydrogenated cottonseed oil and the specific potential application of these interesterified blends in food products.     

Effect of morphological heterogeneity of somatic embryos of Melia azedarach on conversion into plants

Embryogenic cultures were initiated from immature Melia azedarach (Meliaceae) zigotic embryos. Explants were induced on Murashige and Skoog (1962) medium with 4.54 μM thidiazuron or 0.45 μM dichlorophenoxyacetic acid. After 6 weeks of culture on induction medium, somatic embryos were categorized in four morphological classes based on the presence of single or fused embryos and if they remained united or not to the original explant; that were evaluated histologically. The somatic embryos of every category were transferred, in groups or individually, on a 1/4 MS medium. Bipolar embryos, the more typically normal ones, had well defined shoot and root apical meristems and produced single plants; subcultured individually their conversion was 28%, and subcultured in groups the conversion declined to 6.8%. Fused embryos subcultured in groups had only a 2.1% conversion and produced plants with fused stems. None conversion rate in the others classes was associated to poorly developed shoot and root meristematic areas or with their absence. The converted plants were acclimatized and transferred, in a mist, to soil, with an independent of the class 95% survival rate.     

Natural Convection in an Array of Vertical Channels with Two-Dimensional Heat Sources: Uniform and Non-Uniform Plate Heating

An experimental and numerical analysis was performed to investigate the conjugated conduction–convection heat transfer problem in an array of vertical, parallel plates forming open channels with heated protruding elements attached to one of the walls. Uniform and non-uniform heating of the plates was analyzed. Both the distance between plates and power dissipated per plate was varied. In non-uniform heating in each plate and for a specified total heat generation rate, one element was electrically supplied with a different power level from the others, and the influence of the location of this element on the temperature distribution was investigated. The SIMPLEC algorithm, based on the finite volume method, was used to solve the pressure velocity coupling. Numerical and experimental temperature profiles were compared and good agreement was observed.     

DETECTION OF BIOGENIC AMINES AS MEAT SPOILAGE INDICATORS

Preparative ion exchange chromatography was performed on beef and pork samples stored at 4–6°C and wrapped in commercial film (Saran). Different peaks obtained for the two species studied, were attributable to the different type of biogenic diamines produced during spoilage. A second set of experiments was performed with pork, beef and rabbit samples. The last served as a control, since no record was available for the time elapsed since slaughtering of the animals of the other two species. Analyses were performed to determine total amine nitrogen produced during storage at chill temperatures in wrapped and unwrapped samples, and the amount of Pseudomonas , total aerobic organisms and lactic acid bacteria. Results suggested that the wrapping material did not produce the microaerophilic conditions to promote the growth of required lactic acid bacteria sufficient to outnumber the other microorganisms present. However, diamine production was slower in wrapped than in unwrapped samples.