Manual técnico de produção e desenvolvimento de pastrami para indústria de alimentos
Brazil has a very broad market for charcutarie products. These products go through processes that increase their shelf life, contributing to add value and typical sensory characteristics of these foods. Pastrami is a product from charcuterie techniques, originated in the Balkan region, with great pr...
| Autor principal: | Santos, Eduardo Pozzer dos |
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| Formato: | Trabalho de Conclusão de Curso (Graduação) |
| Idioma: | Português |
| Publicado em: |
Universidade Tecnológica Federal do Paraná
2022
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| Assuntos: | |
| Acesso em linha: |
http://repositorio.utfpr.edu.br/jspui/handle/1/29185 |
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| Resumo: |
Brazil has a very broad market for charcutarie products. These products go through processes that increase their shelf life, contributing to add value and typical sensory characteristics of these foods. Pastrami is a product from charcuterie techniques, originated in the Balkan region, with great prominence in Italy. This product became popular in the United States, especially in New York City, where the pastrami sandwich became a symbol of the city. In Brazil, pastrami does not have a great prominence in the market yet. So much that it does not have a regulation that characterizes its standards and quality. In addition to the miss knowledge of their manufacturing processes and techniques. Through the observation of miss knowledge of techniques and materials that provide this expertise, the objective was to develop a guideline for the pastrami production. All steps of the producing process were described, such as choosing the raw material and ingredients, in addition to the critical process control points to certify the product quality. The guideline is important for the process standardization and a supporter to assurance the product quality. In addition to being able to assist, later, the conception of a regulation for characterize its standards and quality. To complement the scientific knowledge, a product was developed to clear and complement in the detailed description of the steps, where may can happen some defects in the process. A final pastrami product was obtained that resembles the American product. During product development, formulations were developed with ingredients that were easily accessible in the region. Critical process control points were raised which deserve more attention, due to failures that occurred in the experimental test and helped to identify critical processes control points. The focus of the guideline was, mainly, small meat processing companies and homelike companies in the region, to bring technological knowledge and be an alternative to increase the product portfolio of these companies. |
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