Quality of regional foods from the cuisine of Paraíba processed by the Sous Vide system
Autor(a) principal: | |
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Data de Publicação: | 2022 |
Outros Autores: | , , , , , |
Tipo de documento: | Artigo |
Idioma: | por |
Título da fonte: | Research, Society and Development |
Texto Completo: | https://rsdjournal.org/index.php/rsd/article/view/29851 |
Resumo: | The sous vide system is a cooking method in which foods are vacuum packed and subjected to rapid heating and cooling, which can improve palatability, nutritional value and increase the shelf life of foods. This study aimed to evaluate, through microbiological and physicochemical analysis, the use of the sous vide method in typical preparations of the cuisine of Paraíba. The preparations were made using the following ingredients: beef or poultry, rice, tomatoes, onions, peppers, salt and black pepper. After the pre-preparation, which included cuts and addition of seasonings, the ingredients were vacuum packed and subjected to cooking at low temperatures for a long period. After the cooking period, the preparations were immediately and rapidly cooled until they reached 5±0.5°C. Finally, they were stored in refrigeration chambers at 2±1°C for up to 45 days. To evaluate the preparations submitted to the sous vide technique, microbiological and physical-chemical analyzes were performed immediately after processing and after 7, 14, 21, 30 and 45 days. It was found that, after 45 days of cold storage, the preparations were in accordance with the microbiological standards established for mixed preparations. As for the physical-chemical analysis, there was a difference in the color parameters (L*, a* and b*) during the storage time in each analyzed dish. Therefore, it is concluded that mixed preparations produced using the sous vide method are safe for consumption for up to 45 days, with only changes in color characteristics. |
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Quality of regional foods from the cuisine of Paraíba processed by the Sous Vide systemCalidad de los alimentos regionales de la cocina de Paraíba procesados por el sistema Sous VideQualidade de alimentos regionais da culinária paraibana processados pelo sistema Sous VideShelf lifeVacuum packagingFood safetyQuality control.Vida de prateleiraEmbalagem a vácuoAlimentos segurosControle de qualidade.Vida útilEnvasado al vacíoComida seguraControl de calidad.The sous vide system is a cooking method in which foods are vacuum packed and subjected to rapid heating and cooling, which can improve palatability, nutritional value and increase the shelf life of foods. This study aimed to evaluate, through microbiological and physicochemical analysis, the use of the sous vide method in typical preparations of the cuisine of Paraíba. The preparations were made using the following ingredients: beef or poultry, rice, tomatoes, onions, peppers, salt and black pepper. After the pre-preparation, which included cuts and addition of seasonings, the ingredients were vacuum packed and subjected to cooking at low temperatures for a long period. After the cooking period, the preparations were immediately and rapidly cooled until they reached 5±0.5°C. Finally, they were stored in refrigeration chambers at 2±1°C for up to 45 days. To evaluate the preparations submitted to the sous vide technique, microbiological and physical-chemical analyzes were performed immediately after processing and after 7, 14, 21, 30 and 45 days. It was found that, after 45 days of cold storage, the preparations were in accordance with the microbiological standards established for mixed preparations. As for the physical-chemical analysis, there was a difference in the color parameters (L*, a* and b*) during the storage time in each analyzed dish. Therefore, it is concluded that mixed preparations produced using the sous vide method are safe for consumption for up to 45 days, with only changes in color characteristics.El sistema sous vide es un método de cocción en el que los alimentos se envasan al vacío y se someten a un rápido calentamiento y enfriamiento, lo que puede mejorar la palatabilidad, el valor nutricional y aumentar la vida útil de los alimentos. Este estudio tuvo como objetivo evaluar, a través de análisis microbiológicos y fisicoquímicos, el uso del método sous vide en preparaciones típicas de la cocina de Paraíba. Las preparaciones se hacían con los siguientes ingredientes: carne de res o de ave, arroz, tomates, cebollas, pimientos, sal y pimienta negra. Después de la preparación previa, que incluía cortes y adición de condimentos, los ingredientes se envasaron al vacío y se sometían a una cocción a baja temperatura durante un largo período. Después del período de cocción, las preparaciones se enfriaron inmediata y rápidamente hasta alcanzar los 5±0,5°C. Finalmente, se almacenaron en cámaras de refrigeración a 2±1°C hasta por 45 días. Para evaluar los preparados sometidos a la técnica sous vide, se realizaron análisis microbiológicos y físico-químicos inmediatamente después del procesamiento ya los 7, 14, 21, 30 y 45 días. Se comprobó que, después de 45 días de almacenamiento en frío, las preparaciones cumplían con los estándares microbiológicos establecidos para preparaciones mixtas. En cuanto al análisis físico-químico, hubo diferencia en los parámetros de color (L*, a* y b*durante el tiempo de almacenamiento en cada placa analizada. Por lo tanto, se concluye que las preparaciones mixtas producidas con el método sous vide son seguras para el consumo hasta por 45 días, con sólo cambios en las características del color.O sistema sous vide é um método de cocção no qual os alimentos são embalados a vácuo e submetidos a aquecimento e resfriamento rápidos, o que pode favorecer a palatabilidade, valor nutricional e aumentar a vida de prateleira dos alimentos. Este estudo teve como objetivo avaliar por meio de análises microbiológicas e físico-químicas a utilização do método sous vide em preparações típicas da culinária paraibana. As preparações foram elaboradas com a utilização dos seguintes ingredientes: carne bovina ou de ave, arroz, tomates, cebolas, pimentões, sal e pimenta do reino. Após o pré-preparo que incluiu cortes e adição de temperos, os ingredientes foram embalados à vácuo e submetidos à cocção em baixas temperaturas por longo período. Após o período de cocção, as preparações foram resfriadas imediatamente e rapidamente até atingirem 5±0,5°C. Finalmente, foram estocadas em câmaras de refrigeração a 2±1°C por até 45 dias. Para avaliação das preparações submetidas a técnica de sous vide, foram realizadas análises microbiológicas e físico-químicas imediatamente após o processamento e após 7, 14, 21, 30 e 45 dias. Verificou-se que, após 45 dias de armazenamento refrigerado, as preparações estavam de acordo com os padrões microbiológicos estabelecidos para preparações mistas. Quanto às análises físico-químicas houve diferença nos parâmetros de cores (L*, a* e b*) no decorrer do tempo de estocagem em cada prato analisado. Portanto, conclui-se que preparações mistas produzidas com a utilização do método sous vide são seguras para o consumo por até 45 dias, tendo alteração, apenas nas características de cor.Research, Society and Development2022-05-23info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://rsdjournal.org/index.php/rsd/article/view/2985110.33448/rsd-v11i7.29851Research, Society and Development; Vol. 11 No. 7; e26611729851Research, Society and Development; Vol. 11 Núm. 7; e26611729851Research, Society and Development; v. 11 n. 7; e266117298512525-3409reponame:Research, Society and Developmentinstname:Universidade Federal de Itajubá (UNIFEI)instacron:UNIFEIporhttps://rsdjournal.org/index.php/rsd/article/view/29851/25853Copyright (c) 2022 Nísia Carolina Damacena Bezerra; Élcio Antônio Garcia Júnior; Milena Luana Coelho de Assis; Karoliny Brito Sampaio; Geovanna Torres de Paiva; Ingrid Conceição Dantas Guerra; Noádia Priscila Araújo Rodrigueshttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessBezerra, Nísia Carolina Damacena Garcia Júnior, Élcio Antônio Assis, Milena Luana Coelho de Sampaio, Karoliny Brito Paiva, Geovanna Torres de Guerra, Ingrid Conceição Dantas Rodrigues, Noádia Priscila Araújo 2022-06-06T15:12:05Zoai:ojs.pkp.sfu.ca:article/29851Revistahttps://rsdjournal.org/index.php/rsd/indexPUBhttps://rsdjournal.org/index.php/rsd/oairsd.articles@gmail.com2525-34092525-3409opendoar:2024-01-17T09:46:49.120966Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)false |
dc.title.none.fl_str_mv |
Quality of regional foods from the cuisine of Paraíba processed by the Sous Vide system Calidad de los alimentos regionales de la cocina de Paraíba procesados por el sistema Sous Vide Qualidade de alimentos regionais da culinária paraibana processados pelo sistema Sous Vide |
title |
Quality of regional foods from the cuisine of Paraíba processed by the Sous Vide system |
spellingShingle |
Quality of regional foods from the cuisine of Paraíba processed by the Sous Vide system Bezerra, Nísia Carolina Damacena Shelf life Vacuum packaging Food safety Quality control. Vida de prateleira Embalagem a vácuo Alimentos seguros Controle de qualidade. Vida útil Envasado al vacío Comida segura Control de calidad. |
title_short |
Quality of regional foods from the cuisine of Paraíba processed by the Sous Vide system |
title_full |
Quality of regional foods from the cuisine of Paraíba processed by the Sous Vide system |
title_fullStr |
Quality of regional foods from the cuisine of Paraíba processed by the Sous Vide system |
title_full_unstemmed |
Quality of regional foods from the cuisine of Paraíba processed by the Sous Vide system |
title_sort |
Quality of regional foods from the cuisine of Paraíba processed by the Sous Vide system |
author |
Bezerra, Nísia Carolina Damacena |
author_facet |
Bezerra, Nísia Carolina Damacena Garcia Júnior, Élcio Antônio Assis, Milena Luana Coelho de Sampaio, Karoliny Brito Paiva, Geovanna Torres de Guerra, Ingrid Conceição Dantas Rodrigues, Noádia Priscila Araújo |
author_role |
author |
author2 |
Garcia Júnior, Élcio Antônio Assis, Milena Luana Coelho de Sampaio, Karoliny Brito Paiva, Geovanna Torres de Guerra, Ingrid Conceição Dantas Rodrigues, Noádia Priscila Araújo |
author2_role |
author author author author author author |
dc.contributor.author.fl_str_mv |
Bezerra, Nísia Carolina Damacena Garcia Júnior, Élcio Antônio Assis, Milena Luana Coelho de Sampaio, Karoliny Brito Paiva, Geovanna Torres de Guerra, Ingrid Conceição Dantas Rodrigues, Noádia Priscila Araújo |
dc.subject.por.fl_str_mv |
Shelf life Vacuum packaging Food safety Quality control. Vida de prateleira Embalagem a vácuo Alimentos seguros Controle de qualidade. Vida útil Envasado al vacío Comida segura Control de calidad. |
topic |
Shelf life Vacuum packaging Food safety Quality control. Vida de prateleira Embalagem a vácuo Alimentos seguros Controle de qualidade. Vida útil Envasado al vacío Comida segura Control de calidad. |
description |
The sous vide system is a cooking method in which foods are vacuum packed and subjected to rapid heating and cooling, which can improve palatability, nutritional value and increase the shelf life of foods. This study aimed to evaluate, through microbiological and physicochemical analysis, the use of the sous vide method in typical preparations of the cuisine of Paraíba. The preparations were made using the following ingredients: beef or poultry, rice, tomatoes, onions, peppers, salt and black pepper. After the pre-preparation, which included cuts and addition of seasonings, the ingredients were vacuum packed and subjected to cooking at low temperatures for a long period. After the cooking period, the preparations were immediately and rapidly cooled until they reached 5±0.5°C. Finally, they were stored in refrigeration chambers at 2±1°C for up to 45 days. To evaluate the preparations submitted to the sous vide technique, microbiological and physical-chemical analyzes were performed immediately after processing and after 7, 14, 21, 30 and 45 days. It was found that, after 45 days of cold storage, the preparations were in accordance with the microbiological standards established for mixed preparations. As for the physical-chemical analysis, there was a difference in the color parameters (L*, a* and b*) during the storage time in each analyzed dish. Therefore, it is concluded that mixed preparations produced using the sous vide method are safe for consumption for up to 45 days, with only changes in color characteristics. |
publishDate |
2022 |
dc.date.none.fl_str_mv |
2022-05-23 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
https://rsdjournal.org/index.php/rsd/article/view/29851 10.33448/rsd-v11i7.29851 |
url |
https://rsdjournal.org/index.php/rsd/article/view/29851 |
identifier_str_mv |
10.33448/rsd-v11i7.29851 |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.relation.none.fl_str_mv |
https://rsdjournal.org/index.php/rsd/article/view/29851/25853 |
dc.rights.driver.fl_str_mv |
https://creativecommons.org/licenses/by/4.0 info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
https://creativecommons.org/licenses/by/4.0 |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Research, Society and Development |
publisher.none.fl_str_mv |
Research, Society and Development |
dc.source.none.fl_str_mv |
Research, Society and Development; Vol. 11 No. 7; e26611729851 Research, Society and Development; Vol. 11 Núm. 7; e26611729851 Research, Society and Development; v. 11 n. 7; e26611729851 2525-3409 reponame:Research, Society and Development instname:Universidade Federal de Itajubá (UNIFEI) instacron:UNIFEI |
instname_str |
Universidade Federal de Itajubá (UNIFEI) |
instacron_str |
UNIFEI |
institution |
UNIFEI |
reponame_str |
Research, Society and Development |
collection |
Research, Society and Development |
repository.name.fl_str_mv |
Research, Society and Development - Universidade Federal de Itajubá (UNIFEI) |
repository.mail.fl_str_mv |
rsd.articles@gmail.com |
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1797052821090074624 |