O queijo ralado é um dos produtos alimentícios, pronto para o consumo, comumente comercializados no Brasil. Entretanto é um dos produtos que apresentam maior nível de não conformidade quanto a sua qualidade microbiológica, oferecendo riscos à saúde pública. O objetivo do presente trabalho foi avaliar a qualidade físico-química e microbiológica de queijos ralados. Foram coletadas, em agosto de 2013, amostras de 19 marcas de queijos ralados industrializados produzidos no Brasil e comercializados na cidade do Recife-PE. As amostras foram transportadas ao Laboratório Experimental de Análise de Alimentos da Universidade Federal Rural de Pernambuco. Os resultados encontrados foram confrontados com a portaria nº 357/1997 do Ministério da Agricultura Pecuária e Abastecimento. Verificou que dezesseis por cento (16%) das amostras apresentaram teores de ácido sórbico acima do permitido pela legislação, e quarenta e dois por cento (42%) das amostras apresentaram contagens de bolores e leveduras (fungos) acima do limite tolerado, porém todas as marcas apresentaram conformidade em relação aos demais parâmetros físico-químicos e microbiológicos. Evidencia-se, portanto, a necessidade de uma maior fiscalização do queijo ralado e melhorias das condições higiênico-sanitárias de processamento, evitando riscos à saúde dos consumidores. Palavras-chave:Derivado lácteo, avaliação físico-química, qualidade microbiológica ABSTRACT -The grated cheese is a food product, ready for consumption, commonly marketed in Brazil. However it is one of the products that have higher level of nonconformity for its microbiological quality, offering public health risks. The objective of this study was to evaluate the physicochemical and microbiological quality of grated cheeses. Samples of 19 brands of grated cheese produced in Brazil and sold in Recife-PE were collected in August 2013. The samples were packed and transported to the Experimental Laboratory of Food Analysis, Federal Rural University of Pernambuco. The results were compared with the decree n° 357/1997 of the Ministry of Agriculture, Livestock and Supply. Found that sixteen percent (16%) of the samples had levels of sorbic acid above those permitted by law, and forty-two percent (42%) of the samples had counts of yeasts and molds (fungi) above the accepted limit, but all marks showed compliance in relation to other physical, chemical and microbiological parameters. Highlights the need for greater oversight of the grated cheese and improvement of sanitary conditions of processing, avoiding risks to consumer health Financiamento: Os autores reportam que houve suporte pela UFRPE (Universidade Federal Rural de Pernambuco) através de atribuição de bolsas. Conflito de interesse: Os autore relatam que não há conflito de interesse Como referir esse documento (ABNT): NUNES, A. C. M.; PAIVA, J. E.; CORTEZ, N. M. S.; NÓBREGA, I. C.C.; SIMÕES, R. O. Qualidade físico-química e microbiológica de queijos ralados comercializados em Recife -PE, Brasil.
The expanding concern of consumers and public health authorities about the presence of pesticide residues on food has encouraged research on alternative methods to control postharvest diseases. The objective of this study was to evaluate the influence of post-harvest ozone application on the sensibility of 'Pedro Sato' guava fruits under storage conditions. The experiments were performed in split-plot scheme: the plots were ozone concentrations (0, 65, 95, 185, 275, 370 and 460 μg L-1) injected at 2 L min-1 into a fumigation chamber, and subplots were days of evaluation or harvest (0, 1, 3, 5, 7 and 9 days) in a completely randomized design with 3 replicates. 'Pedro Sato' guava fruits responded to ozone-induced oxidative stress at concentrations higher than 185 μg L-1 , causing visible anomalies, with green intervenal spots and red-brownish pustule on the epicarp. Although the mechanisms of ozone application on guava fruits are not entirely elucidated, it is known that the mechanisms that justify the leaf symptoms on this crop, exposed to different ozone concentrations, may help clarifying the observed anomalies on the epicarp when fruits are subjected to post-harvest ozone application.
The physiological maturity stage with which the coffee fruits are harvested may influence the quality of the beans and the final quality of the coffee beverage. The objective of this study was to verify the quality of the coffee harvested in different percentages of the cherry maturation stage: Lot 1 (90.9%), Lot 2 (81.5%), Lot 3 (65.4%) and Lot 44.7%). After being harvested, the individualized lots were washed, and each lot was subdivided into a cement yard and suspended. The fruits were scattered every day until coconut coffee batches reached the safe water content, recommended for storage, 11% buThe evaluation of the sensorial attributes (cup test) was done with selected roasted beans (medium roast) and presented in the form of espresso. The statistical analysis of the sensorial evaluations was conducted according to the 4x2 factorial scheme (four coconut coffee lots, different percentages of the cherry maturation stage and two types of terreiro during the drying process) in the randomized complete block design (DBC) with three repetitions. The quality of the coffee beverage was not negatively affected, since no significant differences were observed between the evaluated sensorial attributes that infer inferior quality drink.
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