Análise micológica de lingüiça de frango embalada em atmosfera modificada

Abstract

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.

Ecofisiologia microbiana e micro-organismos contaminantes de linguiça suína e de frango do tipo frescal

“…Estudo que avaliou a efetividade de embalagens de atmosfera modifi cada em linguiças do tipo frescal de frango evidenciou a presença de bolores e leveduras em 98% das amostras produzidas, algumas com baixas UFC outras com contagem maior. No entanto, todas reagiram bem a uma atmosfera com maior percentual de CO 2 , provavelmente pelo efeito fungiostático que esse gás exerce (MALAVOTA et al;2006).…”

The effect of carbon dioxide on the shelf life of ready-to-eat shredded chicken breast stored under refrigeration

“…Modified atmosphere packaging consists of sub-The effect of carbon dioxide on the shelf life of ready-to-eat shredded chicken breast stored under refrigeration M. B. R. Rodriguez ,* 1 C. A. Conte Junior ,* C. S. Carneiro , † R. M. Franco , ‡ and S. B. Mano * stituting the atmosphere surrounding the product by an alternative atmosphere (e.g., a gas or a mixture of gases) that is especially prepared for each type of food, allowing for improved control of chemical, physical, and microbiological reactions and avoiding or minimizing the primary types of deterioration that can occur during storage (Parry, 1993;ordóñez, 1996;Monteiro et al, 2012). Modified atmosphere packaging is very important for food given that it may extend product shelf life; particularly, the use of carbon dioxide should be enhanced because it has a degree of bacteriostatic or bactericidal effects on certain microorganisms (Mano et al, 2000;Jeremiah and Gibson, 2001;Malavota et al, 2006). Although the use of MAP has increased during the last 10 yr, optimizing the gas mixture, composition, and concentration to ensure food quality and safety for each product remains a challenge (Narasimha and Sachindra, 2002;Novaes et al, 2012).…”

Fruit and Agro-Industrial Waste Extracts as Potential Antimicrobials in Meat Products: A Brief Review

“…Products are classified according to the types of meat used, fat content, offal or edible by-products from slaughter, and may or may not be added with condiments and additives permitted by legislation [ 1 ]. In the meat production process, meat comminution increases the contact surface area, favoring microbial contamination and proliferation [ 7 ]. Therefore, the incorporation of preservatives in processing can considerably contribute to the maintenance of quality and safety characteristics during shelf life [ 8 ].…”