Qualidade físico-química e microbiológica de marcas comerciais de mel de engenho comercializadas em João Pessoa-PB, Brasil

Lopes, Roberto Kelwin Lopes da Costa e; Coutinho, Edilma Pinto; Vilela, Anderson Ferreira; Muniz, Marcelo; Leite, Kerolayne Santos; Neto, José Honório Pereira Lopes; Gomes, Amanda da Silva; Holanda, Helenice Duarte de

doi:10.36229/978-85-7042-160-9.cap.04

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“…In Lopes, D. et al, 2019, the pH and acidity changes of a tucupi were observed after six days of boiling, and it was detected that on the first day of boiling, the pH was 3.7, and on the third day, the value was 3.12. Acidity had its lowest value on the first day with 4.75 meq NaOH.100 mL-1 and its highest on the fifth day with 9.06 meq NaOH.100 mL-1.…”

Section: Physical-chemical Characterizationmentioning

confidence: 99%

Physicochemical and microbiological evaluation of tucupis sold in supermarkets in the city of Belém – PA

Lima,

E Silva,

Pantoja

et al. 2023

Braz. J. Develop.

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Tucupi is one of the main foods of Pará gastronomy, and its presence is more and more marked in Brazil, intensifying the sanitary surveillance control over this type of product. Goals. This article aimed to carry out the physical-chemical and microbiological characterization of tucupi sold in a supermarket in Belém-Pará. The analyzes were performed at the Laboratory of Food Hygiene and Bioprocesses at the Federal University of Pará. Seven samples of tucupi were used, obtained from supermarket chains in Belém-Pa. For the physical-chemical analysis, the following were analyzed: pH, Brix, and total titratable acidity, and for the microbiological analysis: aerobic mesophiles, total and thermotolerant coliforms, molds, and yeasts. Results ranged from 2.0 to 4.52 for pH, 1.0 to 8.0 for oBrix, and 6.6 to 16.0 meq NaOH.100 mL–1 for total titratable acidity. Free cyanide values ranged from 3.89 to 4.87 among the seven brands. The results for microbiological analysis went from 1.1x104 to 5.9x106 CFU/ml for molds and yeasts, from 1.2x105 to 1.3x108 CFU/ml for aerobic mesophiles and were absent for total coliforms and thermotolerant coliforms in all samples used. The highest count of molds and yeasts was observed for Tucupi VII, and the highest count of aerobic mesophiles was observed for Tucupi III. It was verified that, in general, the tucupi analyzed were within the contamination limits suggested by the legislation as suitable for consumption.

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Section: Physical-chemical Characterizationmentioning

confidence: 99%

Physicochemical and microbiological evaluation of tucupis sold in supermarkets in the city of Belém – PA

Lima,

E Silva,

Pantoja

et al. 2023

Braz. J. Develop.

View full text Add to dashboard Cite

show abstract

Qualidade físico-química e microbiológica de marcas comerciais de mel de engenho comercializadas em João Pessoa-PB, Brasil

Abstract: Modo de acesso: World Wide Web Inclui bibliografia 1. Tecnologia de Alimentos 2. Alimentos 3. Nutrição I. Título CDD-664.005 O conteúdo dos artigos e seus dados em sua forma correção e confiabilidade são de responsabilidade exclusiva dos seus respectivos autores.

Cited by 1 publication

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Physicochemical and microbiological evaluation of tucupis sold in supermarkets in the city of Belém – PA

Physicochemical and microbiological evaluation of tucupis sold in supermarkets in the city of Belém – PA

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