Influência da embalagem na vida útil de presuntos fatiados

Abstract

RESUMOVisou-se com este trabalho, comparar a vida útil de presunto fatiado sem capa de gordura (condicionadas à temperatura entre -1 e 4ºC), usando os tratamentos: sistema de embalagem a vácuo (EV) e sistema de embalagem com atmosfera modificada (AM) (50% de N 2 e 50% de O 2 ), com os laminados flexíveis PET/PEBDL (AM1) e PVDC/EVA/PEBDL (AM2) sobre os parâmetros microbiológicos e físico-químicos, por 35 dias. As análises realizadas foram: contagem padrão em placas (CCP), contagem de fungos (CF), pH e umidade. Nas análises do dia inicial de trabalho verificou-se a contagem de <10 2 UFC/g de Staphylococcus aureus e para os demais microrganismos <101 UFC/g. Com relação aos tratamentos, verificou-se que a embalagem com AM estendeu em 5 dias a vida útil do produto em relação a embalagem EV. O pH inicial médio de 6,4 aumentou para 6,55; 6,58 e 6,63 nos tratamentos EV, AM1 e AM2, respectivamente. O tratamento AM2 aumentou a vida útil em relação ao AM1.Termos para indexação: Atmosfera modificada, polietileno, poliamida. ABSTRACTThe aim of this work was to compare the shelf-life of sliced ham without fat layer storage in a range of temperature between 1º and 4ºC using the following treatments: vacuum packing (VP) and packing with modified atmosphere (MA) (50% of N 2 and 50% of O 2 ) using flexible sheets of PEAD/LDPE (MA1) and PVDC/EVA/LDPE (MA2) on microbiological and physical chemical parameters for 35 days. Analysis of plate count of microorganisms, pH and humidity were conduced to evaluate the shelf-life of ham.In the first day of analyze the countings of Staphylococcus aureus had been inferior to 10 2 CFU/g and for the other microorganisms inferior to 10 1 CFU/g. The packed with modified atmosphere increased five days in the shelf-life of the product when compared to vacuum packing. The initial pH (6.4) increased to 6.55, 6.58 and 6.63 on VP MA1 and MA2, respectively. The treatment MA2 increased the shelf-life when compared to modified atmosphere (1).

Microbiological characterization of vacuum-packed and conventionally packed sliced turkey hams marketed in Mossoró, Brazil

“…Fachinello; Casaril (2013) found counts of aerobic mesophilic microorganisms of 2.5×10 to 2.6×10 4 CFU g -1 in sliced hams marketed in Francisco Beltrão, and most of them were inadequate according to the count used by Bressan et al (2007). Pedroso et al (2016) found counts of 10 3 to 10 6 CFU g -1 , which are similar counts to those found in the present study.…”

“…These microorganisms can cause unwanted changes of taste and odor and produce mycotoxins or secondary metabolites that accumulate in the body of consumers and can cause health problems due to its toxic and deleterious effects (SOUZA et al, 2017). Bressan et al (2007) recommend maximum counts of molds and yeasts of 10 2 CFU g -1 , a value that is lower than those found in the present work. Serio et al (2009) evaluated the microbiological quality of refrigerated sliced hams marketed in Fortaleza, CE, Brazil, and found similar results for deteriorating molds and yeasts, with counts of 10 5 CFU g -1 for all samples.…”

“…Brazilian legislation does not establish standards for mesophilic microorganisms in hams (BRASIL, 2001); however, evaluating this microbial group is important because high counts of this microorganisms denote poor hygienic-sanitary quality of food products, from the production to storing stages (PEDROSO et al, 2016). Bressan et al (2007) recommend maximum counts of mesophilic microorganisms for hams of 10 3 CFU g -1 , a lower limit when compared to the results found in the samples evaluated in the present study.…”

Características visuais da embalagem de café no processo de decisão de compra pelo consumidor

“…Entretanto, no presente estudo, alguns consumidores pareciam dispostos a pagar mais por um produto diferenciado (20,8% do total), o que pode refletir na presença de participantes de renda familiar mensal superior a 20 salários mínimos. Além disso, o crescimento da preocupação com o ambiente e com o consumo de alimentos mais seguros também pareceu ser um fator de favorecimento à procura pelo café orgânico, de preço superior ao convencional, fato também observado por Bressan et al (2007) e Hearty et al (2007). Alvensleben & Altman (1987) observaram que o consumo de alimentos orgânicos é relacionado à diminuição da confiança na qualidade de alimentos convencionais e num aumento da preocupação com a saúde, o que reafirma as respostas encontradas com o estudo com os consumidores de café.…”

Development and evaluation of iron-rich meatloaves containing pork liver for schoolchildren

“…The same study emphasized that the pH value of the product decreased over time due to a number of factors, such as the growth of lactic bacteria and the consequent production of acids throughout the storage period. Meatloaves with pH above 6 are characterized as a perishable product, therefore they are recommended to be stored using a vacuum-packaging system or under modified atmosphere (Bressan et al, 2007).…”