Instrumental texture profile and microbiological evaluation of coalho cheese marketed in free fairs
| Autor(a) principal: | |
|---|---|
| Data de Publicação: | 2020 |
| 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/3143 |
Resumo: | The present work aims to evaluate the instrumental texture profile and the microbiological quality of rennet cheeses marketed in the open market in the city of Garanhuns-PE, thus verifying whether the products comply with the parameters required by current legislation. Six samples were collected as a consumer and analyzed for the instrumental texture profile, with the following attributes being studied: firmness, cohesiveness, adhesiveness and stickiness; and as for its microbiological quality in relation to the parameters of total coliforms, E. coli, Staphylococcus, Salmonella sp. Sample 5 showed the highest values of firmness, adhesiveness and guminess, in addition, it also showed the highest growth for total coliforms. However, with respect to the group of thermotolerant coliforms, all samples analyzed are in accordance with the limit established for this parameter. Sample (4) indicated the presence of E.coli and samples 4 and 5 indicated the presence of Salmonella sp. In Staphylococus quantification it was observed that samples 2, 3 and 4 are not in accordance with the standard established by legislation. It can be concluded that, among the samples analyzed, only 1 and 6 are in accordance with the quality standards established by the legislation in relation to the microbiological analyzes performed |
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Instrumental texture profile and microbiological evaluation of coalho cheese marketed in free fairsPerfil instrumental de textura y evaluación microbiológica del queso coalho comercializado en ferias gratuitasPerfil instrumental de textura e avaliação microbiológica de queijo coalho comercializado em feira livreColiformesControl de calidadFirmezaGomosidad.ColiformesControle de qualidadeFirmezaGomosidadeColiformsQuality controlFirmnessGummyness.The present work aims to evaluate the instrumental texture profile and the microbiological quality of rennet cheeses marketed in the open market in the city of Garanhuns-PE, thus verifying whether the products comply with the parameters required by current legislation. Six samples were collected as a consumer and analyzed for the instrumental texture profile, with the following attributes being studied: firmness, cohesiveness, adhesiveness and stickiness; and as for its microbiological quality in relation to the parameters of total coliforms, E. coli, Staphylococcus, Salmonella sp. Sample 5 showed the highest values of firmness, adhesiveness and guminess, in addition, it also showed the highest growth for total coliforms. However, with respect to the group of thermotolerant coliforms, all samples analyzed are in accordance with the limit established for this parameter. Sample (4) indicated the presence of E.coli and samples 4 and 5 indicated the presence of Salmonella sp. In Staphylococus quantification it was observed that samples 2, 3 and 4 are not in accordance with the standard established by legislation. It can be concluded that, among the samples analyzed, only 1 and 6 are in accordance with the quality standards established by the legislation in relation to the microbiological analyzes performedEl presente trabajo tiene como objetivo evaluar el perfil de textura instrumental y la calidad microbiológica de los quesos de cuajo comercializados en el mercado abierto en la ciudad de Garanhuns-PE, verificando así si los productos cumplen con los parámetros requeridos por la legislación vigente. Se recolectaron seis muestras como consumidor y se analizaron para el perfil de textura instrumental, con los siguientes atributos en estudio: firmeza, cohesión, adhesividad y gomosidad; y en cuanto a su calidad microbiológica en relación con los parámetros de coliformes totales, E. coli, Staphylococcus, Salmonella sp. La muestra 5 mostró los valores más altos de firmeza, adhesividad y gomosidad, además, también mostró el mayor crecimiento de coliformes totales. Sin embargo, con respecto al grupo de coliformes termotolerantes, todas las muestras analizadas están de acuerdo con el límite establecido para este parámetro. La muestra (4) indicó la presencia de E. coli y las muestras 4 y 5 indicaron la presencia de Salmonella sp. En la cuantificación de Staphylococus se observó que las muestras 2, 3 y 4 no están de acuerdo con el estándar establecido por la legislación. Se puede concluir que, entre las muestras analizadas, solo 1 y 6 cumplen con los estándares de calidad establecidos por la legislación en relación con los análisis microbiológicos realizadosO presente trabalho tem como objetivo avaliar o perfil instrumental de textura e a qualidade microbiológica de queijos coalho comercializados na feira livre da cidade de Garanhuns-PE, verificando assim se os produtos obedecem os parâmetros exigidos na legislação vigente. Seis amostras foram coletadas na qualidade de consumidor e analisadas quanto ao perfil instrumental de textura, sendo os atributos estudados de: firmeza, coesividade, adesividade e gomosidade; e quanto a sua qualidade microbiológica em relação aos parâmetros de coliformes totais, E. coli ,Staphylococcus, Salmonella sp. A amostra 5 apresentou maiores valores de firmeza, adesividade e gomosidade, além disso, também apresentou o maior crescimento para coliformes totais. No entanto, com relação ao grupo de coliformes termotolerantes, todas as amostras analisadas estão de acordo com o limite estabelecido para esse parâmetro. A amostra (4) indicou presença E. coli e as amostras 4 e 5 indicaram a presença de Salmonella sp. Na quantificação de Staphylococus observou-se que, as amostras 2, 3 e 4 não estão de acordo com o padrão estabelecido pela legislação. Pode-se concluir que, dentre as amostras analisadas somente as 1 e 6 estão conforme os padrões de qualidade estabelecidos pela legislação com relação às análises microbiológicas efetuadas.Research, Society and Development2020-03-31info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://rsdjournal.org/index.php/rsd/article/view/314310.33448/rsd-v9i5.3143Research, Society and Development; Vol. 9 No. 5; e129953143Research, Society and Development; Vol. 9 Núm. 5; e129953143Research, Society and Development; v. 9 n. 5; e1299531432525-3409reponame:Research, Society and Developmentinstname:Universidade Federal de Itajubá (UNIFEI)instacron:UNIFEIporhttps://rsdjournal.org/index.php/rsd/article/view/3143/2464Copyright (c) 2020 Newton Carlos Santos, Raphael Lucas Jacinto Almeida, Tamires dos Santos Pereira, Virginia Mirtes de Alcântara Silva, Victor Herbert de Alcântara Ribeiro, Lucas Rodolfo Inácio da Silva, Raphael da Silva Eduardo, Gabriel Monteiro da Silva, Flávia Izabely Nunes Moreira, Yara Gerônimo Monteiroinfo:eu-repo/semantics/openAccessSantos, Newton CarlosAlmeida, Raphael Lucas JacintoPereira, Tamires dos SantosSilva, Virginia Mirtes de AlcântaraRibeiro, Victor Herbert de AlcântaraSilva, Lucas Rodolfo Inácio daEduardo, Raphael da SilvaSilva, Gabriel Monteiro daMoreira, Flávia Izabely NunesMonteiro, Yara Gerônimo2020-08-20T18:06:36Zoai:ojs.pkp.sfu.ca:article/3143Revistahttps://rsdjournal.org/index.php/rsd/indexPUBhttps://rsdjournal.org/index.php/rsd/oairsd.articles@gmail.com2525-34092525-3409opendoar:2024-01-17T09:27:27.166676Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)false |
| dc.title.none.fl_str_mv |
Instrumental texture profile and microbiological evaluation of coalho cheese marketed in free fairs Perfil instrumental de textura y evaluación microbiológica del queso coalho comercializado en ferias gratuitas Perfil instrumental de textura e avaliação microbiológica de queijo coalho comercializado em feira livre |
| title |
Instrumental texture profile and microbiological evaluation of coalho cheese marketed in free fairs |
| spellingShingle |
Instrumental texture profile and microbiological evaluation of coalho cheese marketed in free fairs Santos, Newton Carlos Coliformes Control de calidad Firmeza Gomosidad. Coliformes Controle de qualidade Firmeza Gomosidade Coliforms Quality control Firmness Gummyness. |
| title_short |
Instrumental texture profile and microbiological evaluation of coalho cheese marketed in free fairs |
| title_full |
Instrumental texture profile and microbiological evaluation of coalho cheese marketed in free fairs |
| title_fullStr |
Instrumental texture profile and microbiological evaluation of coalho cheese marketed in free fairs |
| title_full_unstemmed |
Instrumental texture profile and microbiological evaluation of coalho cheese marketed in free fairs |
| title_sort |
Instrumental texture profile and microbiological evaluation of coalho cheese marketed in free fairs |
| author |
Santos, Newton Carlos |
| author_facet |
Santos, Newton Carlos Almeida, Raphael Lucas Jacinto Pereira, Tamires dos Santos Silva, Virginia Mirtes de Alcântara Ribeiro, Victor Herbert de Alcântara Silva, Lucas Rodolfo Inácio da Eduardo, Raphael da Silva Silva, Gabriel Monteiro da Moreira, Flávia Izabely Nunes Monteiro, Yara Gerônimo |
| author_role |
author |
| author2 |
Almeida, Raphael Lucas Jacinto Pereira, Tamires dos Santos Silva, Virginia Mirtes de Alcântara Ribeiro, Victor Herbert de Alcântara Silva, Lucas Rodolfo Inácio da Eduardo, Raphael da Silva Silva, Gabriel Monteiro da Moreira, Flávia Izabely Nunes Monteiro, Yara Gerônimo |
| author2_role |
author author author author author author author author author |
| dc.contributor.author.fl_str_mv |
Santos, Newton Carlos Almeida, Raphael Lucas Jacinto Pereira, Tamires dos Santos Silva, Virginia Mirtes de Alcântara Ribeiro, Victor Herbert de Alcântara Silva, Lucas Rodolfo Inácio da Eduardo, Raphael da Silva Silva, Gabriel Monteiro da Moreira, Flávia Izabely Nunes Monteiro, Yara Gerônimo |
| dc.subject.por.fl_str_mv |
Coliformes Control de calidad Firmeza Gomosidad. Coliformes Controle de qualidade Firmeza Gomosidade Coliforms Quality control Firmness Gummyness. |
| topic |
Coliformes Control de calidad Firmeza Gomosidad. Coliformes Controle de qualidade Firmeza Gomosidade Coliforms Quality control Firmness Gummyness. |
| description |
The present work aims to evaluate the instrumental texture profile and the microbiological quality of rennet cheeses marketed in the open market in the city of Garanhuns-PE, thus verifying whether the products comply with the parameters required by current legislation. Six samples were collected as a consumer and analyzed for the instrumental texture profile, with the following attributes being studied: firmness, cohesiveness, adhesiveness and stickiness; and as for its microbiological quality in relation to the parameters of total coliforms, E. coli, Staphylococcus, Salmonella sp. Sample 5 showed the highest values of firmness, adhesiveness and guminess, in addition, it also showed the highest growth for total coliforms. However, with respect to the group of thermotolerant coliforms, all samples analyzed are in accordance with the limit established for this parameter. Sample (4) indicated the presence of E.coli and samples 4 and 5 indicated the presence of Salmonella sp. In Staphylococus quantification it was observed that samples 2, 3 and 4 are not in accordance with the standard established by legislation. It can be concluded that, among the samples analyzed, only 1 and 6 are in accordance with the quality standards established by the legislation in relation to the microbiological analyzes performed |
| publishDate |
2020 |
| dc.date.none.fl_str_mv |
2020-03-31 |
| 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/3143 10.33448/rsd-v9i5.3143 |
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https://rsdjournal.org/index.php/rsd/article/view/3143 |
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10.33448/rsd-v9i5.3143 |
| dc.language.iso.fl_str_mv |
por |
| language |
por |
| dc.relation.none.fl_str_mv |
https://rsdjournal.org/index.php/rsd/article/view/3143/2464 |
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info:eu-repo/semantics/openAccess |
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openAccess |
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application/pdf |
| dc.publisher.none.fl_str_mv |
Research, Society and Development |
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Research, Society and Development |
| dc.source.none.fl_str_mv |
Research, Society and Development; Vol. 9 No. 5; e129953143 Research, Society and Development; Vol. 9 Núm. 5; e129953143 Research, Society and Development; v. 9 n. 5; e129953143 2525-3409 reponame:Research, Society and Development instname:Universidade Federal de Itajubá (UNIFEI) instacron:UNIFEI |
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Universidade Federal de Itajubá (UNIFEI) |
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UNIFEI |
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UNIFEI |
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Research, Society and Development |
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Research, Society and Development |
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Research, Society and Development - Universidade Federal de Itajubá (UNIFEI) |
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rsd.articles@gmail.com |
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1797052647022264320 |