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Master's Dissertation
DOI
Document
Author
Full name
Larissa de Paula Assunção
E-mail
Institute/School/College
Knowledge Area
Date of Defense
Published
Piracicaba, 2005
Supervisor
Title in Portuguese
Modificações tecnológicas aplicadas para reduzir o tempo do processo de obtenção do produto fermentado tipo copa
Keywords in Portuguese
BACTÉRIAS LÁTICAS
COPA SUÍNA FERMENTADA
CURA
PROCESSAMENTO
TECNOLOGIA DE ALIMENTOS
Abstract in Portuguese
Os produtos cárneos crus e fermentados requerem normalmente um longo período de cura e maturação sob condições controladas de temperatura e umidade relativa, para desenvolverem sabor, aroma e textura característicos e apresentarem boa estabilidade microbiológica. Produto fermentado do tipo copa, processado a partir de sobrepaleta suína, é produzido industrialmente no Brasil. Entretanto, o tempo e as condições de processamento requerido para sua elaboração contribuem para elevar o custo desse produto. O presente estudo objetiva otimizar os processos de cura combinado com a inoculação de bactérias lácticas, visando introduzir técnicas adequadas de processamento, que poderão auxiliar na redução dos custos de obtenção do produto fermentado tipo copa sem afetar negativamente suas características sensoriais e de estabilidade
Title in English
Technological modifications applied to reduce the time of the process of manufacture of meat product dry copa
Abstract in English
The raw and leavend cárneos products normally require a long period of cure and maturation under controlled conditions of temperature and relative humidity, to develop characteristic flavor, aroma and texture and to present good microbiological stability. Leavend product of the type copa, processed from pork butt shoulder, is produced industrially in Brazil. However, the time and the conditions of processing required for its elaboration contribute to raise the cost of this product. The present study objective to optimize the processes of cure combined with the inoculation of starters cultures, aiming at to introduce adequate techniques of processing, that will be able to assist in the reduction of the costs of attainment of the leavend product type copa without affecting negative its sensorial characteristics and of stability
 
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Publishing Date
2019-11-08
 
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