Candido Fernandes Fernandes

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1Institute for Biotechnology and Bioengineering, Centre of Genomics and Biotechnology (IBB/CGB), 3Department of Forestry Sciences and Landscape (CIFAP), and 4Centre for the Research and Technology of Agro-Environmental and Biological Sciences (CITAB), University of Tras-os-Montes and Alto Douro (UTAD), P.O. Box 1013, 5001-801 Vila Real, Portugal 2Centre of(More)
The nature and number of indicator and pathogenic microbes in fish reared using recirculating and nonrecirculating water systems were compared. For each system, 20 samples of rainbow trout (Oncorhynchus mykiss), tilapia (Oreochromis spp.), hybrid striped bass (Morone saxatilis x M. chrysops), and pacu (Piaractus mesopotamicus) were randomly selected and(More)
Fresh aquacultured catfish fillets were obtained from three processors using different processing protocols in summer, autumn, winter, and spring and evaluated for microbial quality. Twenty freshly processed fillets were randomly selected and each fillet was placed in a sterile polyethylene bag. The fillets were transported on ice-pack overnight by air(More)
The pink color defect in cooked, uncured turkey is a sporadic problem that can result in economic loss and consumer dissatisfaction. Fourteen ligands were tested in ground turkey samples for their ability to reduce pink color development in control samples and in the presence of 150 ppm sodium nitrite or 1.0% nicotinamide (pink color producing agents). The(More)
UNLABELLED A pon stimulation by contralateral, ipsilateral or bilateral noise, the medial olivocochlear efferent tract changes the amplitude of otoacoustic emissions relative to the tested ear, reducing or removing it; this resulted in a reduction/suppression effect of otoacoustic emissions. Differences in patterns of elimination/reduction of otoacoustic(More)
Aquacultured rainbow trout (Oncorhynchus mykiss) and channel catfish (Ictalurus punctatus) fillets were inoculated with the psychrotrophic pathogens Listeria monocytogenes and Aeromonas hydrophila: cell populations were monitored during refrigerated storage at 2 to 4 degrees C. Fillets of both species were placed individually in sterile plastic bags and(More)
Nonmeat ingredients were tested for their ability to inhibit pink color (which consumers associated with undercooking) in turkey breasts with and without added pink color generating agents (1.0% nicotinamide; 20, 100 ppm nitrite). Nonmeat ingredients included: trans 1,2-diaminocyclohexane-N,N,N',N' tetraacetic acid monohydrate (CDTA), diethylenetriamine(More)
A microbial preparation derived from aquacultured channel catfish fillets (Ictalurus punctatus) was acidified with 0, 1, 2 and 4% (vol/vol) weak organic and held in an ice bath at 0 degree C to simulate the chilling process. Additionally, catfish fillets were sprayed under varying pressures at 15 degrees C with organic acids to evaluate the efficacy of(More)
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