ABSTRACT:Charqui is a salted and sun dried meat product, obtained by the dehydration of beef, thus being preserved for a long time. Despite going through steps which hamper microorganisms' growth, it can be contaminated during the processing stages. Therefore, this study was aimed at microbiologically evaluating 25 samples of charqui meat taken from a slaughterhouse in Rio Grande do Norte, Brazil. Samples were analyzed as to the counts of coagulase-positive staphylococci, the MPN of thermotolerant coliforms, the presence of Salmonella spp., and the counts of halophilic bacteria. By evaluating the microbiological quality of charqui meat, we observed that five samples (20%) were off legal standards (ANVISA) as to coagulase positive staphylococci, with counts ranging from 1.38 to 3.93 CFU/g, and all samples were within patterns for the thermotolerant coliform count. The presence of Salmonella spp. was observed in seven samples (28%), and the average count of halophilic bacteria was of 2.25 CFU/g. Thus, charqui meat presents microorganisms which compromise the quality of products and put the consumer's health at risk. KEYWORDS: manipulation; Salmonella spp.; thermotolerant coliforms; hygiene. RESUMO:O charque é um produto cárneo salgado e seco ao Sol obtido por desidratação da carne bovina, preservando-se, assim, por longo tempo. Apesar de passar por etapas que dificultam o crescimento de micro-organismos, pode ser contaminado durante o seu processamento. Dessa forma, objetivou-se avaliar microbiologicamente 25 amostras de charque de um frigorífico com serviço de inspeção estadual localizado no Rio Grande do Norte, Brasil. As amostras foram avaliadas quanto à contagem de estafilococos coagulase positiva, NMP de coliformes termotolerantes, Salmonella spp. e contagem de bactérias halofílicas. Avaliando a qualidade microbiológica da carne de charque, verificaram-se que cinco amostras (20%) encontravam-se em desacordo com a legislação vigente (ANVISA) para análises de estafilococos coagulase positiva, apresentando uma variação de 1,38 a 3,93 UFC/g; todas as amostras estavam em conformidade para coliformes termotolerantes. Quanto à determinação da Salmonella spp., verificou-se sua presença em sete amostras (28%), e para bactérias halofílicas, uma média de 2,25 UFC/g. Assim, as carnes de charque apresentaram micro-organismos que comprometem a qualidade do produto e podem proporcionar risco ao consumidor.
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 microbiological, chemical, and sensory analyses were performed at each 3 days. Groups C and A exceeded the limit of mesophilic bacterial count within 15 days of storage, and for M the period was 18 days. As for the psychrophilic bacteria, C and A both crossed the limit on day 12 and M on the 15th day. Group M had the highest TVBN and pH means, followed by A and lastly C. Yet, TMA analysis showed highest values in group C, second A, and finally M. Sensory analysis determined the shelf life of groups C, M, and A as 10.5, 14.6, and 12.3 days, respectively. There were not many significant differences between the groups in all analyses; hence, dipping shrimp in acerola solutions would not suffice to inhibit melanosis formation. Further studies are needed to fully determine acerola’s antimelanosic potential.
The quality of meat produced with low sodium chloride and prepared with lactic acid and sodium lactate was evaluated. Meat samples were divided into the following groups according to the treatment: 1% lactic acid (MLA), 3% sodium lactate, a combination of both (MLA + SL) and without preservatives (MC). Samples were salted with 2% sodium chloride and then stored under refrigeration at 4 ± 1 °C for 12 days. Microbiological changes (coliforms at 35 and 45 ºC, Salmonella sp., Staphylococcus spp., mesophilic, and psychotrophic aerobic bacteria) and physicochemical alterations (pH, color, WHC, CL, SF, and TBARS) were analyzed at three, six, and twelve. The meat treated with natural preservatives presented lower microbial counts when compared to the MC group. Excellent MLA, with a longer shelf life of up to 6 days in refrigerated storage. Regarding the physical–chemical parameters, it was verified that the introduction of preservatives did not significantly alter the quality of the product. Thus, natural preservatives may be viable alternatives for the production of meat with longer storage time and low NaCl content. Practical applications In this work, we report the addition of natural preservatives, lactic acid and sodium lactate to promote an increase in the shelf life of up to 6 days of beef and low sodium chloride. This is important because it allows the consumer to guarantee quality and safety in the consumption of the food for a longer period, thus reducing the possibility of developing diseases caused by the excessive consumption of NaCl. For the industry, the introduction of organic acids in beef, in addition to reducing the NaCl content, which makes the product more attractive to the consumer seeking a healthier diet, makes it possible to commercialize it without altering the sensorial characteristics.
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