Adição de ácido láctico para controle microbiológico de recortes industriais suínos e seus produtos derivados
Sausages are embedded products with wide acceptance by the consumer market, due to their practicality, flavor and attractive price. They can be found in their traditional (cooked) or freshness form. There is no heat treatment for fresh sausages. Fresh products need extra attention because they are c...
| Autor principal: | Nespolo, Marcos Vinicius de Araujo |
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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/1/29975 |
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| Resumo: |
Sausages are embedded products with wide acceptance by the consumer market, due to their practicality, flavor and attractive price. They can be found in their traditional (cooked) or freshness form. There is no heat treatment for fresh sausages. Fresh products need extra attention because they are constantly subject to contamination, either from the raw material itself, or from the production process. The lack of thermal treatment makes it essential to adopt microbiological control alternatives, where in this context it is interesting to use chemical additives. Among these substances, we can mention organic acids, especially lactic acid, a safe compound that is widely used due to its antimicrobial activity. Thus, the objective was to evaluate the effectiveness of lactic acid in the microbiological control of industrial slaughter meat (cuttings), raw materials, used in the production of mixed and Tuscan sausages. The raw materials used in the manufacture of the sausages were treated in a 1.5% lactic acid solution. The sausages were evaluated microbiologically in accordance with the requirements of RDC Nº 12 of 2001. The analyzes performed for the samples were for the detection of total coliforms, thermotolerant coliforms, Staphylococcus aureus and Salmonella spp. It was possible to observe that lactic acid positively influences the microbiological quality of sausages, when used in the processing of industrial cuts, especially with regard to contamination by Salmonella spp., Which makes it a viable and low-cost option for microbiological control in meat products not subjected to heat treatments. |
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