Objetivou-se avaliar a qualidade microbiológica, físico-química além da verificação da presença de resíduos de antibióticos em amostras de leite cru refrigerado coletadas em quatro tanques individuais e cinco coletivos localizados em propriedades rurais pertencentes ao município de Alegre/ES. As amostras foram codificadas, acondicionadas em frascos esterilizados e transportadas ao Laboratório de Microbiologia e Biotecnologia do Instituto Federal do Espírito Santo Ifes, Campus de Alegre/ES. Realizou-se análises microbiológicas para contagem bacteriana total e Staphylococcus aureus; físico-químicas; além da detecção de resíduos de antibióticos dos grupos β-lactâmicos e tetraciclinas. Os valores médios para CBT ficaram entre 2,0 x 104 UFC mL-1 e 3,0 x 107 UFC mL-1 e constatou-se que 44,44% das amostras encontravam-se em conformidade com a legislação. Os valores de S. aureus ficaram entre <102 e 3,6x106 UFC mL-1 e estes resultados são preocupantes devido à possibilidade de formação de toxinas termorresistentes, além de ser um microrganismo causador de mastite. Em relação às análises físico-químicas, 33,33% encontraram-se em conformidade com a legislação e em todas as amostras não foram constatados resíduos de antibióticos. Concluiu-se que apenas as amostras coletadas nos tanques de refrigeração individuais A6 e A7, se encontraram de acordo com a legislação vigente. São necessárias mudanças nas práticas de manejo adotadas para obtenção de leite com qualidade e inocuidade. A adoção dessas medidas permitiria a obtenção de leite com qualidade e inocuidade além de contribuir para a saúde dos consumidores e para a sustentabilidade do setor na região e no estado do Espírito Santo.
This study assessed the effect of different concentrations of (Capsicum baccatum var. pendulum) on lipid oxidation, microbiological and sensorial characteristics of four different formulations of fresh pork sausage and smoked (control, F1, F2, F3), with the substitution of industrial antioxidant for the natural one. Lipid oxidation values (TBARS) did not display significant differences (P>0.05) among the treatments, and at different times of analysis (storage). The only significant differences were between the different types of sausages (fresh and smoked). The enumeration of all the microorganisms searched was below the standard required by Brazilian laws. F2 formula received the highest scores for acceptance but did not display significant difference (P>0.05) as it refers to taste, with the remaining formulations. The substitution of the synthetic antioxidant by the natural one displayed similar results, demonstrating that the natural extract from the balloon pepper does not affect the technological and sensorial properties of the sausages, which proves the viability of the product.
This study evaluated the sensory attributes and lipid peroxidation of smoked lamb sausage prepared with passion fruit meal, potassium chloride and calcium chloride. The samples were produced and smoked at Onstituto Federal do Espírito Santo, where they were kept vacuum packed and frozen until laboratory analysis. The formulations with passion fruit meal presented lower weight loss by smoking. No microbiological growth was detected in the 90-day study period. Formulation 1 was the best in the attributes color, aroma, flavor, texture, overall impression and purchase intention. The use of passion fruit meal to replace fat, potassium chloride and calcium chloride did not affect oxidation of the product during the study period. The addition of passion fruit meal, potassium chloride and calcium chloride to smoked lamb sausage, especially in Formulation 1, produced the best results and the levels of these ingredients did not interfere in oxidation.
Excess sodium in food is associated with an increased risk of noncommunicable diseases. Faced with this reality, consumers are becoming aware of the importance of eating foods with reduced sodium content. This work assesses the effects of partial replacement of NaCl by KCl on the microbiological and physicochemical characteristics of uncooked lamb sausage treated with different doses of gamma radiation. Analyses of thermotolerant coliforms, sulfite-reducing Clostridium, Salmonella sp., protein, moisture, ash, lipids, pH, water activity, and color were performed. The results showed that the formulations with reduced sodium content did not differ significantly concerning microbial growth and met the identity and quality standards considering its physicochemical characteristics. Also, irradiation is efficient as a microbiological control method, and the ± 3-kGy dose was the most effective to eliminate pathogenic bacteria present in the sausage formulation prepared with reduced sodium content, inducing less intense changes in physicochemical parameters.
This study evaluated the effect of different yacón meal concentrations (Smallanthus sonchifolia) on the physicochemical, microbiological, and sensory characteristics of four mortadella formulations (F1, F2, F3, and control) prepared with mutton, pork fat, and additives. All formulations met the physicochemical and microbiological standards defined in regulations for mortadella production in Brazil. Control and F1 were the formulations with better acceptance scores, compared with F2 and F3. The judges stated favorable purchase intention for the control, F1 and F2 formulations. Results showed that mutton mortadella supplemented with yacón meal is a promising alternative in the manufacture of healthier meat products.
O estado do Espírito Santo possui a segunda melhor distribuição fundiária do Brasil devido, principalmente, ao casamento café com leite, permitindo renda para manutenção o homem no campo, especialmente nas pequenas e médias propriedades que utilizam majoritariamente mão de obra familiar. Apesar disto, tem-se verificado, estatisticamente, redução no número de propriedades, indicando, dentre outras coisas, queda na renda familiar, movimento este que pode ser interrompido pela verticalização da produção, especialmente considerando a matéria prima local. O objetivo do presente trabalho foi desenvolver formulações, avaliar custos de produção, características físico-química e microbiológica de iogurte de café. O processamento dos iogurtes foi realizado em fermenteira com agitação mecânica (pasteurização, fermentação e refrigeração) e em recipiente de aço inox para desenvolvimento dos tratamentos (T), sendo: T1= café solúvel puro, T2=café solúvel + essência de baunilha, T3=café solúvel + canela em pó, e T4=café solúvel + cacau em pó. Foram realizadas análises físico-químicas, microbiológicas e avaliado o custo de produção. Durante as análises físico-química, observou-se que a acidez titulável e o pH mantiveram-se dentro dos padrões da legislação e de faixa de valores comumente observados, respectivamente. Nas análises microbiológicas, observou-se que a contagem de Coliformes Totais, Coliformes termotolerantes/45° C, bolores e leveduras, Staphylococcus aureus e Salmonela se mantiveram dentro da norma estabelecida. O custo de produção foi calculado por litro, onde o menor valor foi obtido no T1, R$ 4,79/L e o maior valor no T4, R$ 5,11/L. Assim, os produtos finais atenderam aos requisitos físico-químicos e microbiológicos estabelecidas pela legislação. O custo de produção permite que o produto seja comercializado, pois está muito próximo aos valores de outros sabores já consolidados e comercializados no IFES, campus Alegre/ES.
The evaluation of the carcass composition of livestock generates relevant information on the quality and final yield of the meat products. The objective of this work was to evaluate correlations the ultrasound measurements in vivo of the Longissimus lumborum with the physical-chemical components of one-year-old Santa Ines sheep bred in extensive systems. The ultrasound evaluation was performed of the rib eye area (USrea), loin depth (USld), loin width (USlw) and subcutaneous fat thickness (USsft). After slaughter, meat cuts were weighed and carcass yield was calculated. The 12th rib on the left side was separated from the carcass and dissected, after which individual bones, muscles and fat were separated and weighed. The components were regrouped, ground and collected for centesimal evaluation. Significant positive correlations (p < 0.05) were found between the ultrasound measurements and meat metrics, except for the loin length, which had low correlation. Significant correlations (p < 0.05) were found between muscles and the measurements of USld, USrea and USsft. The correlations (p < 0.05) between the bones and USld and USrea were negative and significant. USsft presented correlation (p < 0.05) with carcass yield. Thus, the ultrasound measurements associated with the Longissimus lumborum could constitute a valuable tool for evaluating the physical-chemical components and carcass of one-year-old Santa Inês sheep created in extensive systems.
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