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Master's Dissertation
DOI
https://doi.org/10.11606/D.11.2019.tde-20191218-181408
Document
Author
Full name
Karina Gebrin Bachion
E-mail
Institute/School/College
Knowledge Area
Date of Defense
Published
Piracicaba, 2004
Supervisor
Title in Portuguese
Estudo da vida útil da bisteca suína em atmosfera modificada
Keywords in Portuguese
ARMAZENAMENTO EM ATMOSFERA MODIFICADA
BISTECA SUÍNA
QUALIDADE
VIDA ÚTIL DOS ALIMENTOS
Abstract in Portuguese
A utilização de três tipos de atmosferas (100% CO2; 50% CO2/50% N2 e vácuo) na embalagem das bistecas suínas foram comparadas com relação às características de qualidade, que indicaram em qual tratamento as bistecas tiveram a vida útil aumentada. As bistecas suínas foram colocadas em bandejas de poliestireno e envoltas com poliolefínico (embalagem primária) e esse conjunto foi acondicionado no interior de uma embalagem com alta barreira ("Masterpack" - embalagem secundária) sob as atmosferas em estudo, sendo armazenados a temperaturas de 0 + 3°C, durante um período de 32 dias. Periodicamente (zero, 05, 11, 18, 25 e 32 dias) foi realizada uma amostragem para avaliação microbiológica, química, física e sensorial, objetivando estimar a vida útil do produto em cada atmosfera em estudo. O tratamento vácuo obteve vida útil variando entre 11 e 18 dias, visto que já apresentava sinais de deterioração avançada (contagens microbiológicas elevadas e aspectos sensoriais característicos de deterioração, como odor de sulfeto de hidrogênio) enquanto os tratamentos com gases (100% CO2 e mistura) conseguiram atingir uma vida útil variando entre 18 e 25 dias, apresentando nesse período as características citadas para o tratamento vácuo. O estudo permitiu observar a importante ação bacteriostática do CO2 durante o estudo, resultando em baixas contagens de enterobactérias e de Pseudomonas sp. aos 32 dias de armazenamento.
Title in English
Study of pork loin chops's shelf life in modified atmosphere
Abstract in English
The use of three types of atmospheres (100% CO2; 50% CO2/50% N2 and vacuum) in the packing of the pork loin chops had been compared with relation with the quality characteristics, that had indicated in which treatment the pork loin chops had the increased useful life. The pork loin chops had been placed in polystyrene trays and packed with poliolefinic (primary packing) and this set was conditioned in the interior of a packing with high barrier ("Masterpack" - secondary packing) under atmospheres in study, being stored at O + 3°C, during a period of 32 days. Periodically (zero, 05, 11, 18, 25 and 32 days) a sampling for microbiological, chemical, physical and sensorial evaluation was carried out, aiming to estimate the useful life of the product in each atmosphere in study. The vacuum treatment got useful life between 11 and 18, since already it presented signals of advanced deterioration (high microbiological countings and characteristic sensorial aspects of deterioration, as odor of sulfeto of hydrogen) while the treatments with gases (100% CO2 and mixture) had obtained to reach a useful life between 18 and 25 days, presenting in this period the characteristics cited for the vacuum treatment. The study it allowed to observe the important bacteriostatic action of CO2 during the study, resulting in low countings of enterobacteriaceae e Pseudomonas sp. at a time equivalent the 32 days.
 
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Publishing Date
2019-12-19
 
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