Alex Augusto Gonçalves

Alex Augusto Gonçalves
Universidade Federal Rural do Semi-Árido - UFERSA | ufersa · Department of Animal Sciences (DCAn)

PhD

About

214
Publications
217,835
Reads
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1,426
Citations
Additional affiliations
August 2019 - March 2021
Secretariat of Aquaculture and Fisheries
Position
  • Managing Director
Description
  • Ministry of Agriculture, Livestock, and Supply Brasilia, DF, Brazil
March 2008 - December 2008
Dalhousie University
Position
  • PostDoc Position

Publications

Publications (214)
Book
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PRÉ-VENDA EM: https://www.atheneu.com.br/produto/tecnologia-do-pescado-cienciatecnologia-inovacao-e-legislacao-2a-edicao-2534
Article
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En los últimos años, la industria alimentaria ha vislumbrado la inclusión de nuevas tecnologías enfocadas en la demanda del consumidor, buscando productos seguros y de calidad. Dentro de estas tecnologías emergentes encontramos el procesado por alta presión, el procesamiento por campos eléctricos pulsados (técnicas de procesamiento no térmico), o e...
Article
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Quando abordamos as diferentes tecnologias de processamento de camarão, logo pensamos que produto queremos desenvolver (?), que público vou atender (?), quais os benefícios e viabilidade comercial (?). A renovação contínua de produtos é uma política generalizada no âmbito empresarial, e está em estreita relação com as necessidades e tendências de c...
Preprint
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Techno-economic performance review of selected fishing fleets in North and South America.
Article
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The objective of the present study was to evaluate production and egg quality as well as the intestinal morphometry of laying hens fed diets supplemented with marine microalga Dunaliella salina. Six hundred laying hens were allocated based on a completely randomized design into five treatments (0, 0.25, 0.50, 0.75, and 1% inclusion of D. salina bio...
Article
The objective of this study was to develop and evaluate the microbiological, centesimal composition, and sensory characteristics of cereal bars with fish protein concentrate (FPC) inclusion. Four formulations of cereal bar (CB) were developed with 10% FPC: Treatment 1 (without FPC addition), Treatment 2 (Nile tilapia protein concentrate inclusion),...
Article
Fresh shrimp were treated to immersions in the following individual solutions (5ᵒC, 60 min): distilled water; 5% NaCl; 5% STPP; 5% CARNAL 961; 5% NP-30; 5% BRIFISOL 450; and 5% BRIFISOL S2; and submitted to two freeze-thaw cycles. Yield (%) and analyzes of moisture, protein, sodium, phosphate, pH, and water holding capacity were performed. All addi...
Article
The aim of this study was to evaluate the growth performance of Litopenaeus vannamei juveniles reared under biofloc and clear-water conditions fed with different inclusion levels of tilapia processing waste silage (TPWS) based-diets. The experiment was performed in two individual systems: biofloc (BS) and clear-water systems (CWS). The trial used f...
Article
The aim of this study was to investigate if the inclusion of tilapia silage (TS) in diets for Litopenaeus vannamei juveniles and the rearing systems (clear-water and biofloc) could affect the shrimp quality when stored on ice for 15 days post-harvest. The experiment was performed in two experimental systems: biofloc (BF) and clear-water (CW) system...
Article
Shrimp residues were dried (65 °C), grounded, and posteriorly used as an ingredient to the production of ‘spiced shrimp flour’ and ‘shrimp flavoured biscuits’. Both products were packed in modified atmosphere (100% N2) and stored for 180 days (25 °C) for shelf life evaluation. The centesimal composition, physicochemical, microbiological and sensory...
Article
The aim of the present study was to evaluate the effect of the phosphates on tuna meat pH, and water-to-protein ratio. Tuna fillets were soaked in cold (5 °C) tripolyphosphate solution (STPP) and blend phosphate (CARNAL® 961) at 3, 5 and 10% for 30, 60 and 120 min. The control group was represented by cold distilled water. After soaking, the sample...
Article
Full-text available
Background Considering that consumers are increasingly demanding and attentive to a healthy diet, while also looking for food that is easy to prepare, the objective of this work was to develop a new value-added product with Pacific white shrimp. Methods Fresh shrimps were headless, eviscerated, cut, washed, immersed in brine (10% NaCl + 5% sodium...
Article
BACKGROUND The food‐grade additive phosphates have been highlighted as a potential alternative as a humectant agent to avoid large yield losses. Thus, the combined effect of phosphate with industrial cooking on shrimp quality was evaluated. Phosphate concentration (3 and 5%) and contact time (30 and 60 min) were evaluated as a pre‐treatment to the...
Article
The objective of the present study was to evaluate the combined use of ozone technology with modified atmosphere packaging as an alternative to ensure the microbiological safety, physicochemical quality and increment of the shelf life of whole Pacific white shrimp (Litopenaeus vannamei). Shrimp samples were pretreated by immersion in cold ozonated...
Article
Full-text available
The objective of this research was to compare the quality attributes of seasoned cobia sticks packed under vacuum and using modified atmosphere packaging (MAP) and stored under refrigeration, as well as to establish the most suitable gas mixtures to maintain product freshness and provide an extended shelf life. The seasoned cobia sticks were breade...
Article
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The efficacy of ozonation in different seawater conditions provides an improvement in the water quality and promotes the increment of dissolved oxygen. By-products (bromine, bromate, and bromoform) formation is directly proportional to the ozonation time. Ozone-produced oxidants remain toxic in both closed and dark containers for at least 4 days; h...
Article
Full-text available
The aim of this study was to evaluate the effectiveness of official methods to quantify the real glazing percentage in frozen Pacific white shrimp (Litopenaeus vannamei) with different glazing percentages. Samples of frozen peeled shrimp were glazed with cold water (0±1°C) at glazing levels of 15%, 30%, 40%, 50%, and 60%. The glazing percentage was...
Article
Full-text available
The objective of this study was to evaluate the physicochemical characteristics and mechanical properties of leathers from cobia skin, under different tanning agents (chrome salt; vegetable tannin; synthetic tannin; vegetable + synthetic tannin) in the retanning step. No significant difference in the thickness of cobia leathers was observed. The ta...
Article
Full-text available
The consumer's demand for healthy food is increasing in recent years, and the cereal bars becomes an interesting food product for practical use, diversity of flavors and the possibility to include new functional ingredients. In order to address this consumer’s demand, cereal bars with fish protein concentrate (FPC) inclusion, obtained from fish pro...
Article
Full-text available
The efficiency of ozonated water as a disinfectant for removing microorganisms in freshwater fish was investigated. Nile tilapia samples (whole and fillets) were immersed in cold water (11°C), without ozone (0 ppm—control) and with ozone (0.5, 1.0, 1.5 ppm) for 0, 5, 10, and 15 min. Microbiological and physicochemical parameters were evaluated. The...
Article
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Submit Manuscript | http://medcraveonline.com quality or even consider it as unfit for consumption. It is already known that seafood is a perishable raw material, its shelf life, and integrity during storage under refrigeration conditions (cooling or freezing) and transport (under the same conditions) is influenced by enzymatic and microbiological...
Article
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The aim of this study was to determine and compare the quality parameters of broiler chicken meat from free-range and industrial poultry system. Proximate composition, color, pH, shear force, microbial quality and sensory characteristics were evaluated. Both free-range and industrial chicken meat presented PSE (pale, soft and exudative) anomaly (L*...
Article
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Considering the importance of sensory schemes for the evaluation of the freshness of different fish species, and the fact that carapeba (Eucinostomus gula) is an important commercial marine fish species in Northeastern Brazil, the objective of this study was to evaluate the freshness and shelf life of this fish during 18 days stored in ice. Changes...
Article
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The food industry is developing antimicrobial active packaging to meet consumer demands on ensuring the quality and food safety. Besides the use of good practices during the manufacturing is also necessary to package products in appropriate packaging to protect and conserve food during storage and marketing phases, ensuring the consumer buying a he...
Article
The purpose of this study was to conduct a preliminary assessment of the potential impacts of Atlantic Canadian seafood processing effluents on the aquatic environment through physical-chemical characterization. Shellfish and finfish effluent samples were collected and characterized by biochemical oxygen demand (BOD5), chemical oxygen demand (COD),...
Chapter
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As long as humans have existed, microorganisms and their activity in foods have created challenges because of their ability to cause quality reduction or diseases. Seafood and seafood products represent high quality nutrients for humans, and for microorganisms. Due their numbers and activity, bacteria may be responsible for a strong quality loss du...
Article
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Melanosis represents a serious problem to the crustaceans industry. Consists on the natural formation of dark pigments mainly in the cephalothorax and joints region, caused by the enzymatic oxidation of phenolic compounds. Despite seeming to be harmless to consumers and not directly associated to microbial spoilage, melanosis affects sensory charac...
Article
In recent years, increasing attention has been focused on food safety, and in particular on the intervention methods to reduce and/or eliminate human pathogens from fresh products. Many research and industrial trials are underway to validate the use of ozone in the food industry as an alternative treatment to improve food safety. Notably, when ozon...
Article
Full-text available
This study aimed to testify acerola’s inhibitory activity on melanosis in farmed white shrimp ( L. vannamei ). Shrimp samples underwent immersion in different treatments (control group (C), metabisulphite solution group (M), and acerola solution group (A)). Quality Index Method (QIM) was used to measure the shrimp shelf life, during 21 days, where...
Article
The objective of this study was to evaluate the freshness of spiny lobster (Panulirus argus) stored on ice up to 18 days. Changes during storage were observed with sensory evaluation (Quality Index Method – QIM), pH, total volatile basic nitrogen (TVB-N), trimethylamine nitrogen (TMA-N), and microbiological analyses (total mesophilic and psychrotro...
Article
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O objetivo do presente trabalho foi avaliar o frescor microbiológico de filés sem pele de tilápia do Nilo (Oreochromis niloticus), cultivada durante o seu armazenamento em gelo. Os filés com peso médio de 120g foram acondicionados em caixas isotérmicas, com gelo em escama, na proporção de 1:1 (filé: gelo). Estas caixas foram armazenadas em uma câma...
Article
Full-text available
RESUMO O objetivo do presente trabalho foi avaliar o frescor microbiológico de fi lés sem pele de tilápia do Nilo (Oreochromis niloticus), cultivada durante o seu armazenamento em gelo. Os fi lés com peso médio de 120g foram acondicionados em caixas isotérmicas, com gelo em escama, na proporção de 1:1 (fi lé: gelo). Estas caixas foram armazenadas e...
Article
Full-text available
O pescado constitui uma importante fonte de proteína animal para a população humana. Somada a essa importância, os alimentos oriundos do ambiente aquático, principalmente os peixes de origem marinha, apresentam propriedades e compostos que ajudam a prevenir determinados problemas de saúde. Além disso, a carne magra é recomendada para evitar problem...
Article
Full-text available
RESUMO O processamento industrial de alimentos visa o prolongamento da sua vida útil, tornando-os mais atraentes ao consumidor. Os méto-dos não térmicos de processamen-to de alimentos (irradiação, pulso elétrico, alta pressão, micro-ondas) se destacam com grande interesse ultimamente devido ao elevado po-tencial que oferecem como proces-sos alterna...
Article
In recent years, increasing attention has been focused on food safety, and in particular on the intervention methods to reduce and/or eliminate human pathogens from fresh products. Many research and industrial trials are underway to validate the use of ozone in the food industry as an alternative treatment to improve food safety. Notably, when ozon...
Article
Full-text available
As macroalgas marinhas são divididas em três grandes grupos: algas verdes, pardas e vermelhas. Elas vêm sendo utilizadas há milênios pelos povos orientais como parte importante de sua dieta alimentar. Os teores de nutrientes diferem de acordo com o grupo aos qual pertencem, no entanto, suas características nutricionais justificam o incremento desse...
Article
Full-text available
The purpose of this study was to evaluate different effluent treatment options for Atlantic Canadian seafood processing plants. Bench-scale testing with a 25-mesh screen, sedimentation (SED), and dissolved air flotation (DAF) was conducted. Treatment by SED and DAF was successful in reducing contaminant concentrations with maximum observed percent...
Article
Full-text available
O processamento industrial de alimentos visa o prolongamento da sua vida útil, tornando-os mais atraentes ao consumidor. Os métodos não térmicos de processamento de alimentos (irradiação, pulso elétrico, alta pressão, micro-ondas) se destacam com grande interesse ultimamente devido ao elevado potencial que oferecem como processos alternativos ou co...
Article
Full-text available
Resumo O objetivo do presente trabalho foi desenvolver o Método do Índice de Qualidade (MIQ) para filé sem pele de tilápia do Nilo (Oreochromis niloticus), cultivada, e aplicá-lo no estabelecimento da sua vida útil. Os filés (média de 120 g cada) foram mantidos em caixas com gelo na proporção de 1:1 (filé:gelo) na temperatura média de 0°C e armazen...
Chapter
For the maintenance of quality of the seafood chain, adequate packaging should protect the product, sell the product, and aid in the convenient use of the product. The main technical advantages of current chilled or frozen food packaging materials are discussed: aluminum, paper, semirigid plastics, flexible plastics, or glass. Different modified at...
Article
Full-text available
Concern about ballast-mediated bioinvasions into freshwater, estuarine and marine habitats is not limited to biodiversity per se but extends to its broader socioeconomic impacts on agriculture, forests, fisheries, aquaculture, and other human activities dependent on the stability of living resources in a particular ecosystem. As a result, invasive...
Chapter
Full-text available
Seafood is a popular foodstuff with high nutritional value; as a consequence consumer demand exceeds supply and the increasing product costs generate higher quality expectations. Consumers should be able to acquire seafood with as little loss of content and quality as possible. But immediately after harvest a series of complex changes occur on the...
Article
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A busca por alimentos saudáveis aliada à saúde e qualidade de vida tem contribuído para um incremento na demanda do consumo de pescado. Esse trabalho teve como objetivo traçar o perfil de consumo de pescado de frequentadores do restaurante universitário da UFERSA. Foi aplicado um questionário para 135 pessoas, usuários do restaurante universitário...
Article
Full-text available
A carne de pescado possui uma constituição química peculiar que lhe confere riqueza nutricional, porém com alto potencial de deterioração. Neste contexto, os benefícios nutricionais deste grupo alimentar só podem ser aproveitados quando os fatores segurança e qualidade forem garantidos, tornando-se fundamental o emprego de ferramentas que possam ag...
Article
Full-text available
A tilápia do Nilo (Oreochromis niloticus) possui características favoráveis a produção em larga escala, como a aceitação pelo consumidor. Porém, este produto pode veicular bactérias patogênicas o que representa um risco à saúde do consumidor. Dentre estas bactérias, destaca-se o Staphylococcus aureus, por associar-se à manipulação inadequada de ali...
Article
Full-text available
The Nile tilapia (Oreochromis niloticus) has favorable characteristics will produce large, as the consumer acceptance. However, this product may carry pathogenic bacteria that pose a risk to consumer health. Among these bacteria, we highlight the Staphylococcus aureus, a partner with improper handling of food. Thus, this study aimed to investigate...
Article
Full-text available
The search for healthy foods associate with health and quality of life has contributed to increase the fish consumption. The aim of this study was to verify the profile of fish consumption by the customers of the UFERSA restaurant. 135 questionnaires were applied to meet the consumer of fish, frequency, forms of use and receptivity to new products...