ResumoO presente estudo teve como objetivo analisar o crescimento de bolores e leveduras em lingüiça frescal de frango, de modo a ponderar possíveis riscos à saúde humana, e ainda avaliar o efeito das embalagens em atmosferas modificadas (EAM) neste produto, a fim de elucidar formas viáveis e eficazes de conservação deste tipo de alimento. As amostras de lingüiça de frango (60 unidades de 10,0 x 1,5cm), produzidas em laboratório, com formulação tradicional, foram embaladas em bolsas plásticas esterilizadas, com aproximadamente 1,5L das seguintes atmosferas: ar (100%), N 2 (100%), CO 2 (20, 40 e 80%, complementados com N 2 ) e CO 2 (100%) e mantidas em temperatura de refrigeração (4±1°C). Durante 19 dias de armazenamento, realizou-se um acompanhamento periódico determinando o pH, as contagens de bactérias heterotróficas aeróbias mesófilas (BHAM) e as contagens totais de bolores e leveduras. Para a determinação dos parâmetros do crescimento fúngico, foi utilizada a equação de Baranyi. As menores contagens foram obtidas nas lingüiças embaladas nas atmosferas contendo as maiores concentrações de CO 2 testadas (100% CO 2 , 80/20 CO 2 /N 2 e 40/60 CO 2 /N 2 ) durante os 19 dias de duração do experimento, enquanto que as maiores concentrações encontradas tanto de BHAM quanto de bolores e leveduras foram nas amostras embaladas em ar, 100% N 2 ou 20/80 CO 2 /N 2 . A partir dos resultados comprova-se que a EAM inibe o crescimento de bactérias e fungos.Palavras-chave: lingüiça de frango, bolores e leveduras, embalagem em atmosfera modificada, prazo de vida comercial, embutidos. AbstractThe objective of the present research was to analyzer the mould and the yeast growth on chicken sausage, so that to examine possible risks to the human health and evaluate the effects of modified atmosphere packaging (MAP) in this product, in order to elucidate practicables and potent ways for conservation of this food. Samples of chicken sausages (60 unities), measuring 10.0 cm in total width and 1.5cm in total length, were produced through traditional formularization at laboratory and were packed into sterile plastic bags, containing nearly 1.5L oh the following atmospheres: air (100%), N 2 (100%), CO 2 (20, 40 and 80%, fulfilled with N 2 ) and CO 2 (100%) and maintained at refrigeration (4±1°C). During nineteen days of the storage, a periodic monitoring was realized to establish the pH, to total aerobic mesophylls count and the mould and yeast total count. For the parameters determination of fungal growth was utilized by Baranyi's equation. The less fungal quantitys were attained for sausages packaged at atmospheres with the greater tested CO 2 concentration (100% CO 2 , 80/20 CO 2 /N 2 and 40/60 CO 2 /N 2 ) during 19 days of research, while the greater mesophylls bacteria counts and mould and yeast concentrations opposed, both one and the other, were on samples packaging at air, 100% N 2 and 20/80 CO 2 /N 2 . Results confyrm that MAP inhibits the fungal and bacteria growth.
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