RESUMO
The effect of applying high hydrostatic pressure (HHP) on the instrumental parameters of color and texture and sensory characteristics of alligator meat were evaluated. Samples of alligator tail meat were sliced, vacuum-packed, pressurized and distributed into four groups: control, treated with 200 MPa/10 min, 300 MPa/10 min and 400 MPa/10 min, then stored at 4°C±1°C for 45 days. Instrumental color, texture profile and a sensory profiling using quantitative descriptive analysis were carried out on the 1st, 15th, 30th and 45th days of storage. HHP was shown to affect the color and texture of the product, and the sensory descriptors (p<0.05). The results suggest that high pressure is a promising technology for the processing of alligator meat, especially low pressures (200 MPa) which can have positive effects on the quality of the product.
Assuntos
Jacarés e Crocodilos , Cor , Manipulação de Alimentos/métodos , Carne/análise , Pressão , Cauda , Animais , Temperatura Baixa , Tecnologia de Alimentos , Humanos , Refrigeração , PaladarRESUMO
The effect of different overrun levels on the sensory acceptance and survival of probiotic bacteria in ice cream was investigated. Vanilla ice creams supplemented with Lactobacillus acidophilus were processed with overruns of 45%, 60%, and 90%. Viable probiotic bacterial counts and sensory acceptance were assessed. All the ice creams presented a minimum count of 6 log CFU/g at the end of 60 d of frozen storage. However, higher overrun levels negatively influenced cell viability, being reported a decrease of 2 log CFU/g for the 90% overrun treatment. In addition, it was not reported an influence about acceptability with respect to appearance, aroma, and taste of the ice creams (P > 0.05). Overall, the results suggest that lower overrun levels should be adopted during the manufacture of ice cream in order to maintain its probiotic status through the shelf life.
Assuntos
Comportamento do Consumidor , Manipulação de Alimentos/métodos , Preferências Alimentares , Sorvetes/análise , Sorvetes/microbiologia , Lactobacillus acidophilus/crescimento & desenvolvimento , Probióticos , Ar/análise , Brasil , Análise por Conglomerados , Contagem de Colônia Microbiana , Feminino , Aromatizantes/análise , Humanos , Lactobacillus acidophilus/isolamento & purificação , Masculino , Viabilidade Microbiana , Odorantes , Probióticos/administração & dosagem , Probióticos/isolamento & purificação , Sementes/química , Sensação , Paladar , Vanilla/químicaRESUMO
In this study, 20 Brazilian public schools have been assessed regarding good manufacturing practices and standard sanitation operating procedures implementation. We used a checklist comprised of 10 parts (facilities and installations, water supply, equipments and tools, pest control, waste management, personal hygiene, sanitation, storage, documentation, and training), making a total of 69 questions. The implementing modification cost to the found nonconformities was also determined so that it could work with technical data as a based decision-making prioritization. The average nonconformity percentage at schools concerning to prerequisite program was 36%, from which 66% of them own inadequate installations, 65% waste management, 44% regarding documentation, and 35% water supply and sanitation. The initial estimated cost for changing has been U.S.$24,438 and monthly investments of 1.55% on the currently needed invested values. This would result in U.S.$0.015 increase on each served meal cost over the investment replacement within a year. Thus, we have concluded that such modifications are economically feasible and will be considered on technical requirements when prerequisite program implementation priorities are established.
Assuntos
Inocuidade dos Alimentos , Serviços de Alimentação/economia , Serviços de Alimentação/organização & administração , Saneamento/economia , Saneamento/métodos , Instituições Acadêmicas , Brasil , Custos e Análise de Custo , Documentação , Manipulação de Alimentos/instrumentação , Manipulação de Alimentos/métodos , Serviços de Alimentação/legislação & jurisprudência , Fidelidade a Diretrizes/economia , Fidelidade a Diretrizes/estatística & dados numéricos , Humanos , Higiene/educação , Capacitação em Serviço , Controle de Pragas , Saneamento/legislação & jurisprudência , Gerenciamento de Resíduos , Abastecimento de ÁguaRESUMO
This study aimed to verify the pasteurization efficiency and the microbiological quality of milk sold in the city of Rio de Janeiro, Brazil. The microbial quality of pasteurized milk samples was assessed by sample testing for the presence of Salmonella spp., coliforms at 35 degrees C, coliforms at 45 degrees C, and mesophilic bacterial counts. In addition, the pasteurization efficiency was verified through tests of neutral phosphatase and peroxidase enzymes. Salmonella spp. were not detected in any (100%) of the analyzed samples. However, 85 (70.8%) and 69 (57.5%) of the samples were noncompliant with current legal standards for coliforms at 35 degrees C and 45 degrees C, respectively. As for the aerobic mesophilic bacteria, 48 (40.0%) of the samples were noncompliant. From the 120 samples of pasteurized milk studied, 100% were negative for neutral phosphatase, whereas 12 (10.0%) were negative for peroxidase. Logistic regression indicated the absence of relationship between present lactoperoxidase and all the microbiological parameters studied, which suggested that the quality of pasteurized milk was associated with factors related to steps before or after heat treatment.
Assuntos
Bactérias Aeróbias/isolamento & purificação , Enterobacteriaceae/isolamento & purificação , Contaminação de Alimentos/análise , Conservação de Alimentos/métodos , Leite/microbiologia , Salmonella/isolamento & purificação , Animais , Bactérias Aeróbias/enzimologia , Brasil , Qualidade de Produtos para o Consumidor , Enterobacteriaceae/enzimologia , Manipulação de Alimentos/métodos , Manipulação de Alimentos/normas , Temperatura Alta , Humanos , Lactoperoxidase/metabolismo , Modelos Logísticos , Leite/normas , Monoéster Fosfórico Hidrolases/metabolismo , Controle de Qualidade , Salmonella/enzimologiaRESUMO
The possibility of the survival, germination, and multiplication of Bacillus cereus in extended-shelf-life milk prompted research into the occurrence of the bacteria in refrigerated milk submitted to different heat treatments. Samples were submitted to ultrapasteurization (138 degrees C for 2 s), "superpasteurization" (96 degrees C for 13 s), and pasteurization (74 degrees C for 15 s) and stored under refrigeration at 4 +/- 2 degrees C for up to 6 weeks. The milk was analyzed for its sensory quality and for the quantitative determination of mesophilic and psychrotrophic B. cereus in the vegetative form at incubation temperatures of 7 and 30 degrees C, in addition to standard plate counts and psychrotrophic counts. In the three experimental trials, the psychrotrophic B. cereus counts were below the detection limit of the methodology (<10 CFU/ml) in all of the samples analyzed, independent of the heat treatment and storage period. The count of mesophilic B. cereus was restricted to samples of superpasteurized and pasteurized milk from a single trial, reaching 4.0 x 10(1) and 7.0 x 10(5) CFU/ml, respectively. Although the pasteurized milk had higher populations of mesophilic B. cereus after the second week of storage, flavor defects resulting in sensory rejection of the product did not appear before the fourth week of storage. The results of this research indicate that superpasteurization and ultrapasteurization are adequate for maintaining the product at refrigeration temperatures for 6 weeks. Pasteurized milk produced under clean conditions should have a shelf life limited to less than 2 weeks.