Influência do revestimento comestível à base de fécula de mandioca e óleo essencial na conservação de queijo minas frescal

Abstract

<p>The objective of this research was to evaluate the influence of cassava starch and essential oil for the preservation of the cheese during the refrigerated storage period (± 5 ºC). The treatments were: F1- without addition of coatings; F2 - manioc starch (2.0%); F3 - manioc starch (2,0%) + rosemary oil (0,5%); F4 - manioc starch (2.0%) + rosemary oil (1.0%). Coliforms at 35 ºC and 45 ºC, coagulase-positive Staphylococcus / g, Salmonella sp, molds and yeasts on 0, 14, 28 and 35 days of storage were carried out. All treatments were submitted to sensory analysis with 60 non-trained testers on the seventh day of storage, using a structured hedonic scale of 9 points for the attributes appearance, aroma, color, taste and texture and intention of purchase test. As for physical-chemical parameters, analyzes of moisture, colorimetry, ashes, proteins, fats, carbohydrates, water activity (Aw), acidity and pH were performed. Regarding the physical-chemical characteristics, the control and coated cheeses did not present significant difference in the ash parameter (2.64 ± 0.67, 2.88 ± 0.67) and color analysis (* L, * ae *B). Microbiological results revealed shelf life of up to 14 days for uncoated cheese, while cheeses with coatings remained microbiologically stable up to 35 days of storage and were within the microbiological standards for the evaluated microorganisms throughout storage. The acceptance test with untrained consumers confirmed that the increased samples of rosemary oil showed higher rejection among the tasters and that the sample coated with cassava starch alone did not present sensorial differences in relation to the control. In a way, coatings represent promising technologies for maintaining the quality of minas frescal cheese, working as an additional barrier to post-processing contamination of food.</p>

Pesquisa de Staphylococcus spp. em queijos “Minas Frescal” feitos a partir de leite cru e comercializados no município de Formiga-MG

“…Pasteurization can be done by two different processes, HTST and LTLT. HTST (high temperature, short time) is conducted by heating the milk at 72-75°C for 15 to 20 seconds and the LTLT (low temperature, long time), at 65°C for 30 minutes and, in both cases, the milk must be immediately cooled to 35°C, to add the next ingredients (Santos et al, 2019).…”