Biofilme com incorporação de nisina: aplicação em salsicha
Industrial losses are associated with the rapid deterioration of sausages, often caused by environmental contamination after the cooking and peeling process. Thus, alternatives to improve food conservation must be continually conducted, aiming at reducing commercial losses and enabling cons...
| Autor principal: | Silva, Selma Eufrasio Durante da |
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| Formato: | Trabalho de Conclusão de Curso (Graduação) |
| Idioma: | Português |
| Publicado em: |
Universidade Tecnológica Federal do Paraná
2021
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| Assuntos: | |
| Acesso em linha: |
http://repositorio.utfpr.edu.br/jspui/handle/1/26014 |
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| Resumo: |
Industrial losses are associated with the rapid deterioration of sausages, often caused by environmental contamination after the cooking and peeling process. Thus, alternatives to improve food conservation must be continually conducted, aiming at reducing commercial losses and enabling consumers to have safe food for a longer time. This study aimed to develop a biofilm-based on starch and gelatin, with nisin incorporation, for sausage application and to evaluate its effects on the product’s shelf life. In this study, sausages were produced in acommercial slaughter from the same production bath. The biofilm was applied to the sausages by immersion, combined with vacuum packaging. Sausages treated (with biofilm) and control (without biofilm) were stored under refrigeration and were evaluated during 42 days of storage by physicochemical and microbiological analyses. The count of lactic acid bacteria during sausage storage revealed that the biofilm affected the bacterial growth until the 35thday, resulting in counts about 2 log cycles lower than those of the control samples. The treated and control sausages had counts of pathogenic microorganisms below the limits recommended by the legislation. The sausages had a proximate composition according to the legislation recommendation. The application of biofilm containing nisin did not significantly affect the starch content, moisture content, luminosity (L *), and the b * parameter (yellowness) of the sausages (p > 0.05). However, the values of a* parameter differed between samples (p ≤ 0.05), indicating a greater redness for control sausages, also impacting the h° parameter (hue). The pH of the control samples was lower than the treated sample on the 42ndday of storage (p ≤ 0.05), suggesting a greater production of acids by deteriorating bacteria. The water activity (Aw) was lower in the control sample only on the 14thday of storage, with no difference between samples on the last day of storage. However, the treated samples had a reduction in Aw during storage, possibly due to hydrophilic interactions between the biofilm and the sample water. The shear force was higher in the control samples at time 0 and 42 days of storage, suggesting greater softness in treated sausages. The results indicate that the biofilm had a protective effect on sausages until the 35thday of storage, however, further studies are suggested, varying the concentration of nisin or the combined application with other antimicrobials to prolong the product's shelf life. |
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