Influência da substituição de sal por Salicornia ramosissima e da adição de extrato de acerola (Malpighia emarginata) na conservação de hambúrgueres de bovino Mertolengo D.O.P.
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2019-10-09
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O presente trabalho visa avaliar os efeitos da adição de Salicornia ramosissima em pó e da adição de Malpighia emarginata (acerola) em forma de extrato nas características microbiológicas, físico-químicas e sensoriais em hambúrgueres de bovino Mertolengo D.O.P. A carne de raça Mertolenga D.O.P. (n=3) foi transportada para o laboratório de Tecnologia Qualidade e Segurança Alimentar (TeQSA) da UTAD e produziram-se hambúrgueres (com 20g) de bovino Mertolengo D.O.P., divididos de acordo com as seguintes condições: controlo (apenas carne picada formatada), com sal (sal a 1%), com acerola (sal 1% e extrato de acerola a 0,3%), com salicórnia (1%, 1,5% e 2%). Os hambúrgueres foram embalados individualmente em atmosfera modificada (70% O2 e 30% CO2), armazenados a 2ºC e as amostras analisadas no dia 1, 3, 5, 7, e 10. Foi realizada a contagem e identificação de microrganismos, determinação do pH, da atividade da água, da cor (CIE-lab) e análise sensorial. Os microrganismos quantificados foram mesófilos totais, psicrotróficos totais, Enterobacteriaceae, Pseudomonas spp., Brochothrix thermosphacta, BAL, fungos. Foi ainda efetuada a pesquisa e contagem de Salmonella spp., E.coli e Listeria monocytogenes nas amostras no 1º dia de armazenamento. A Salicornia ramosissima adicionada a 1% diminuiu o cheiro a deteriorado no último tempo analisado quando em comparação com o controlo (p<0,05). Todas as amostras com salicórnia adicionada diminuíram a aw em relação ao controlo. Por outro lado, a adição de salicórnia causou um impacto negativo acrescido no parâmetro a (p<0,001). Por outro lado, Malpighia emarginata demonstrou melhoria na análise sensorial, particularmente na estabilidade da cor, na apreciação global de frescura e na diminuição do cheiro a deteriorado, em particular no último tempo em análise, onde mostrou diferenças significativas quando comparada com o controlo (p<0,01). . Considera-se que a Malpighia emarginata aumentou a vida útil das amostras em um dia quando comparado com o controlo. Não se observaram diferenças significativas em relação ao efeito nos microrganismos analisados nas várias condições em estudo.
The present work aims to verify the effects of the addition of Salicornia ramosissima powder and the addition of Malpighia emarginata (acerola) in the form of extract as on microbiological, physicochemical and sensory characteristics in Mertolenga D.O.P. hamburgers. The Mertolenga D.O.P. beef (n = 3) was transported to UTAD's Laboratory of Quality and Food Safety (TeQSA) and hamburgers (with 20g) were produced, divided according to the following conditions: control (only formatted minced meat ), salt (1% salt), acerola (1% salt and 0.3% acerola extract), salicornia (1%, 1.5% and 2%). The burgers were individually packed in a modified atmosphere (70% O2 and 30% CO2), stored at 2°C and samples analyzed on days 1, 3, 5, 7, and 10. Microorganism identification and counting, pH determination, water activity measurement, instrumental color (CIE-lab) and sensory analysis were performed. The microorganisms tested were mesophilic and psychrotrophic populations, Enterobacteriaceae, Pseudomonas spp., Brochothrix thermosphacta, BAL, fungi. The identification and counting of Salmonella spp., E. coli and Listeria monocytogenes in the samples on the 1st day of storage were also carried out. Salicornia ramosissima added to 1% decreased the deteriorated smell in the last analyzed time when compared to the control (p> 0.05). All samples with Salicornia added decreased aw compared to the control. On the other hand, the addition of Salicornia caused a negative impact in parameter a (p> 0.05). ). All samples with Salicornia added decreased aw compared to the control. On the other hand, the addition of Salicornia caused a negative impact in parameter a (p <0.001) and the sensorial analysis panel determine that samples with Salicornia had a darker color when compared with the control (p <0.01) It is considered that Malpighia emarginata increase shelf life by one day compared to the control. No significant differences were observed in relation to the effect on the microorganisms analyzed in the various conditions under study.
The present work aims to verify the effects of the addition of Salicornia ramosissima powder and the addition of Malpighia emarginata (acerola) in the form of extract as on microbiological, physicochemical and sensory characteristics in Mertolenga D.O.P. hamburgers. The Mertolenga D.O.P. beef (n = 3) was transported to UTAD's Laboratory of Quality and Food Safety (TeQSA) and hamburgers (with 20g) were produced, divided according to the following conditions: control (only formatted minced meat ), salt (1% salt), acerola (1% salt and 0.3% acerola extract), salicornia (1%, 1.5% and 2%). The burgers were individually packed in a modified atmosphere (70% O2 and 30% CO2), stored at 2°C and samples analyzed on days 1, 3, 5, 7, and 10. Microorganism identification and counting, pH determination, water activity measurement, instrumental color (CIE-lab) and sensory analysis were performed. The microorganisms tested were mesophilic and psychrotrophic populations, Enterobacteriaceae, Pseudomonas spp., Brochothrix thermosphacta, BAL, fungi. The identification and counting of Salmonella spp., E. coli and Listeria monocytogenes in the samples on the 1st day of storage were also carried out. Salicornia ramosissima added to 1% decreased the deteriorated smell in the last analyzed time when compared to the control (p> 0.05). All samples with Salicornia added decreased aw compared to the control. On the other hand, the addition of Salicornia caused a negative impact in parameter a (p> 0.05). ). All samples with Salicornia added decreased aw compared to the control. On the other hand, the addition of Salicornia caused a negative impact in parameter a (p <0.001) and the sensorial analysis panel determine that samples with Salicornia had a darker color when compared with the control (p <0.01) It is considered that Malpighia emarginata increase shelf life by one day compared to the control. No significant differences were observed in relation to the effect on the microorganisms analyzed in the various conditions under study.
Descrição
Dissertação de Mestrado Integrado em Medicina Veterinária
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hambúrguer , shelf life