Atividade de água, pH, umidade e desenvolvimento de Staphylococcus xylosus durante o processamento e armazenamento da paleta suína curada, maturada e fermentada

Terra, Nelcindo Nascimento; Freitas, Renato João Sossela de; Cichoski, Alexandre José

doi:10.1590/s0101-20612007000400014

Cited by 4 publications

(1 citation statement)

References 6 publications

(10 reference statements)

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“…The values of pH and water activity are used to determine storage temperatures for meat products; values of pH <5.0 or Aw 0.91 do not recommend freezing for storage (Terra et al, 2007). The values determined in this study recommended freezing at -18 °C for the conservation of tilapia MSM patties.…”

Section: Characterization Of Pattiesmentioning

confidence: 86%

Effect of the Addition of Pregelatinized Starch and Dextrin in the Formulation of Tilapia Mechanically Separated Meat Patties

et al. 2019

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Pre-gelatinized starch and dextrin help in the gelatinization of patties without adding heat to improve texture. Aiming to evaluate the effect of the addition of pre-gelatinized starch and dextrin in the preparation of mechanically separated meat patties obtained from Nile tilapia filetage residues. An experimental planning of the rotational central Composite Design (DCCR) 2 2 with 4 axial points with 9 formulations and 4 replications at the central point was applied, totaling 12 assays. A base formulation is developed to be applied in the design with different levels (0, 0.5, 1, 2, 3%) According to the planning (DCCR), pre-gelatinized starch and dextrin. A regression model was developed for the variable Shear Force response (texture). Analyses of chemical composition, Aw, ph, texture and scanning microscopy and sensory analyses were performed. For the development of the patties the best result was for 1.5% of pre-gelatinized starch and 1.0% dextrin. Thus, the use of mechanically separated meat with the addition of pre-gelatinized starch and dextrin to produce restructured products is of great importance for the fish industry, as it improves the texture of the breaded presented a Greater acceptance by consumers.

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Section: Characterization Of Pattiesmentioning

confidence: 86%

Effect of the Addition of Pregelatinized Starch and Dextrin in the Formulation of Tilapia Mechanically Separated Meat Patties

et al. 2019

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Impact of the Use of Cryoprotectants in the Production of Freeze-Dried Soluble Coffee from Cold Brew Arabica Coffee

Barroso,

Viegas,

Stančiauskaitė

et al. 2024

Food Bioprocess Technol

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Cold brew is a method of coffee extraction that uses low temperature, preserving the volatile compounds of coffee. Freeze-drying allows the preservation of coffee features and nutritional value. The aim of this study was to evaluate the effects of different cryoprotectants in cold brew extracts as a basis for freeze-dried coffee production. Thus, the Coffea arabica extracts and the soluble coffee were characterized concerning caffeine content, antioxidant capacity, total phenolic compounds, and antimicrobial activity to verify the potential of this method. The extracts did not show antimicrobial activity with a high soluble solid content. It was observed that the cold extraction methods were efficient regarding the caffeine content, antioxidant capacity, and total phenolic compounds. Freeze-dried coffees also did not show antimicrobial activity, and they maintained the water and humidity activity standards. In general, cryoprotectants displayed an unfavorable influence on the extract and freeze-dried coffee in the analyses performed. The coffee extract without cryoprotectants had a higher antioxidant capacity (88.12%) and content of phenolic compounds (7.74 mg AG/mL of the coffee extract). Only for the analyses of soluble solids, the cryoprotectants mannitol and fructose showed promising results (14.03 °Brix, 14.40 °Brix, 11.33 °Brix, respectively). Thus, for the analyses conducted, the cryoprotectants did not lead to significant advantages for this process.

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Condições Higiênico-Sanitárias De Carnes Suínas in Natura Comercializadas Em Feiras Livres Da Cidade De Barreiras - Bahia

Antunes,

Paranaguá,

Costa

et al. 2023

Rev. Foco

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O presente trabalho avaliou a qualidade das carnes suínas in natura, comercializadas nas feiras-livres da cidade de Barreiras- BA, através de análises físico-químicas de temperatura, na Atividade de Água (Aa), pH, umidade e teor de cinzas. Além disso, foi aplicado um check list nas feiras livres de Barreiras-BA com o intuito de avaliar a conformidade dos estabelecimentos que comercializam carne suína. Em relação resultados fisico-químicos, foi observado que a grande maioria do estabelicimentos, as carnes se encontravam em temperatura ambiente, ao ar livre e dispostas em ganchos. O percentual de umidade ficou acima de 67%, chegando inclusive aos 70%, o que pode indicar algum tipo de etapa de absorção de água, ou algum possível congelamento anterior ou até mesmo fraude na comercialização. Quanto ao pH, o valor mais alto econtrado em uma das amostras foi de 6,3. De acordo com os resultads do check list, foi observado que em algumas feiras a estrutura não atende praticamente em nenhum requisito de higiene e condições, do mesmo modo que em todas as feiras os cuidados com EPI’s, higiene do manuseador e do local é extremamente deficiente, representando assim, um risco ao consumidor. Espera-se que a realização desse trabalho, tenha contribuido para o acesso a informação, melhorias de condições higiênico-sanitárias nos processos de manipulação e favoreça a segurança alimentar e a qualidade, principalmente no que se refere a carne suína. Além disso, que proporcione e alerte aos orgãos responsáveis por fiscalização, para que orientem os comerciantes quanto aos padrões estabelecidos e ressaltem a importancia desse padrão na etapa de comercialização, dando enfoque nas consequências e nos impactos que as não conformidades podem proporcionar.

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Atividade de água, pH, umidade e desenvolvimento de Staphylococcus xylosus durante o processamento e armazenamento da paleta suína curada, maturada e fermentada

Cited by 4 publications

References 6 publications

Effect of the Addition of Pregelatinized Starch and Dextrin in the Formulation of Tilapia Mechanically Separated Meat Patties

Effect of the Addition of Pregelatinized Starch and Dextrin in the Formulation of Tilapia Mechanically Separated Meat Patties

Impact of the Use of Cryoprotectants in the Production of Freeze-Dried Soluble Coffee from Cold Brew Arabica Coffee

Condições Higiênico-Sanitárias De Carnes Suínas in Natura Comercializadas Em Feiras Livres Da Cidade De Barreiras - Bahia

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