RESUMO

The lactic acid bacteria are involved with food fermentation and in such cases with food spoilage. Considering the need to reduce the lactic acid bacteria growth in meat products, the aim of this work was to enumerated and investigated the lactic acid bacteria present on sliced vacuum-packed cooked ham stored at 4 °C and 8 °C for 45 days by phenotypic and molecular techniques. The quantification showed that the lactic acid bacteria were present from the first day with mean count of 1.98 log cfu/g for the four batches analyzed. The lactic acid bacteria grew rapidly on the samples, and plate counts around 7.59 log cfu/g and 8.25 log cfu/g were detected after 45 days of storage at 4 °C and 8 °C, respectively; storage temperatures studied showed significant influence on the microorganism in study growth. The predominant lactic acid bacteria associated with the spoilage samples at one day of storage includes Lactobacillus sp., the phenotypic overlap Leuconostoc / Weissella sp. and Enterococcus sp. At 45 days of storage at 4 and 8 °C the mainly specie was Lactobacillus curvatus , following by Lactobacillus sakei and Leuconostoc mesentereoides ; the Enterococcus sp. was not present in the samples.

Assuntos

RESUMO

The lactic acid bacteria are involved with food fermentation and in such cases with food spoilage. Considering the need to reduce the lactic acid bacteria growth in meat products, the aim of this work was to enumerated and investigated the lactic acid bacteria present on sliced vacuum-packed cooked ham stored at 4 °C and 8 °C for 45 days by phenotypic and molecular techniques. The quantification showed that the lactic acid bacteria were present from the first day with mean count of 1.98 log cfu/g for the four batches analyzed. The lactic acid bacteria grew rapidly on the samples, and plate counts around 7.59 log cfu/g and 8.25 log cfu/g were detected after 45 days of storage at 4 °C and 8 °C, respectively; storage temperatures studied showed significant influence on the microorganism in study growth. The predominant lactic acid bacteria associated with the spoilage samples at one day of storage includes Lactobacillus sp., the phenotypic overlap Leuconostoc/Weissella sp. and Enterococcus sp. At 45 days of storage at 4 and 8 °C the mainly specie was Lactobacillus curvatus, following by Lactobacillus sakei and Leuconostoc mesentereoides; the Enterococcus sp. was not present in the samples.

Assuntos

RESUMO

The lactic acid bacteria are involved with food fermentation and in such cases with food spoilage. Considering the need to reduce the lactic acid bacteria growth in meat products, the aim of this work was to enumerated and investigated the lactic acid bacteria present on sliced vacuum-packed cooked ham stored at 4 °C and 8 °C for 45 days by phenotypic and molecular techniques. The quantification showed that the lactic acid bacteria were present from the first day with mean count of 1.98 log cfu/g for the four batches analyzed. The lactic acid bacteria grew rapidly on the samples, and plate counts around 7.59 log cfu/g and 8.25 log cfu/g were detected after 45 days of storage at 4 °C and 8 °C, respectively; storage temperatures studied showed significant influence on the microorganism in study growth. The predominant lactic acid bacteria associated with the spoilage samples at one day of storage includes Lactobacillus sp., the phenotypic overlap Leuconostoc/Weissella sp. and Enterococcus sp. At 45 days of storage at 4 and 8 °C the mainly specie was Lactobacillus curvatus, following by Lactobacillus sakei and Leuconostoc mesentereoides; the Enterococcus sp. was not present in the samples.(AU)

Assuntos

RESUMO

Foram coletadas seis marcas de bebidas lácteas fermentadas, sabor morango, em triplicata, perfazendo um total de dezoito amostras, comercializadas nos principais supermercados da cidade de Medianeira PR, para posterior realização de análises microbiológicas e físico-químicas, a fim de avaliar se estavam de acordo com os parâmetros da legislação vigente e realização de análise sensorial utilizando Escala Hedônica de 07 pontos, para verificar a aceitabilidade do produto por parte dos consumidores. Em relação aos resultados obtidos, todas as amostras encontraram-se dentro dos parâmetros estabelecidos para contagem de bactérias ácido láticas, porém uma estava fora dos limites exigidos para a determinação de coliformes a 35 e 45ºC, em todas as repetições. As análises físico-químicas mostraram que, dentro do que é exigido pela legislação, neste caso apenas proteína, todas as amostras obedeciam aos padrões vigentes e as demais, em sua maioria, coincidiram com as bibliografias consultadas. Ao serem submetidas à análise sensorial de escala Hedônica as amostras avaliadas obtiveram notas entre as correspondentes a indiferente e a gostei regularmente, sugerindo que todas precisam ser melhoradas quanto ao aspecto sensorial.(AU)

Six marks of strawberry fermented milk beverage was colected in the main supermarkets of Medianeira - PR to microbiological and physical-chemical analysis, three repetitions in two assay (total of eighteen samples), and sensory analyses using seven points Hedonic Scale, to evaluate if they were in accordingto the parameters of the actual legislation and the sensorial acceptance of the product. About the lactic acid microorganisms every samples were in accordance to the limits of the legislation; but only one sample were in disaccordance to the limits of the legislation to 35 and 45°C coliforms. The physical chemical analysis showed that about protein, that is required in legislation; every samples were in accordance to the parameters established, and the others were similar to the bibliography search. In the sensorial analysis of seven points Hedonic Scale, the marks of the samples evaluated corresponded to indifferent to liked regularly, then all of that needs need to be became better in the sensorial aspect. (AU)

Assuntos

RESUMO

Foram coletadas seis marcas de bebidas lácteas fermentadas, sabor morango, em triplicata, perfazendo um total de dezoito amostras, comercializadas nos principais supermercados da cidade de Medianeira – PR, para posterior realização de análises microbiológicas e físico-químicas, a fim de avaliar se estavam de acordo com os parâmetros da legislação vigente e realização de análise sensorial utilizando Escala Hedônica de 07 pontos, para verificar a aceitabilidade do produto por parte dos consumidores. Em relação aos resultados obtidos, todas as amostras encontraram-se dentro dos parâmetros estabelecidos para contagem de bactérias ácido láticas, porém uma estava fora dos limites exigidos para a determinação de coliformes a 35 e 45ºC, em todas as repetições. As análises físico-químicas mostraram que, dentro do que é exigido pela legislação, neste caso apenas proteína, todas as amostras obedeciam aos padrões vigentes e as demais, em sua maioria, coincidiram com as bibliografias consultadas. Ao serem submetidas à análise sensorial de escala Hedônica as amostras avaliadas obtiveram notas entre as correspondentes a indiferente e a gostei regularmente, sugerindo que todas precisam ser melhoradas quanto ao aspecto sensorial.

Assuntos