Safety of frozen vegetables: a case study on carrots
Autor(a) principal: | |
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Data de Publicação: | 2005 |
Outros Autores: | , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
Texto Completo: | http://hdl.handle.net/10400.14/6195 |
Resumo: | Consumers are confident in frozen foods, which is a consequence of proven safety and quality characteristics of the products. However, safety depends strongly on the quality of the raw materials, the hygienic conditions when handling both at industrial and home processing, and on the temperature conditions during the entire logistic chain. Bacteria survival depends upon a number of factors, such as type of microorganism, freezing process, rate of freezing, storage temperatures and freeze-thaw cycles. The goal of this work was to quantify the impact of the freezing operation per si and frozen storage, at two temperatures (-7º and –20 ºC), on total aerobes, yeast and moulds levels on shredded carrots (Daucus carrota L.). Results showed that, for both temperatures analyzed, the freezing operation itself had a significant effect (p<0,05) in reducing microbial counts, when compared with the initial levels. Storage temperature did not influence significantly mesophilic aerobic flora levels (p<0,05). However, yeasts counts in samples stored at –20ºC presented a gradual decline along the storage period, being significantly lower than samples at -7ºC, after 10 days of storage. Moulds were not detected in all analyzed samples. |
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Safety of frozen vegetables: a case study on carrotsShredded carrotsFreezing storageMicrobiologySafetyConsumers are confident in frozen foods, which is a consequence of proven safety and quality characteristics of the products. However, safety depends strongly on the quality of the raw materials, the hygienic conditions when handling both at industrial and home processing, and on the temperature conditions during the entire logistic chain. Bacteria survival depends upon a number of factors, such as type of microorganism, freezing process, rate of freezing, storage temperatures and freeze-thaw cycles. The goal of this work was to quantify the impact of the freezing operation per si and frozen storage, at two temperatures (-7º and –20 ºC), on total aerobes, yeast and moulds levels on shredded carrots (Daucus carrota L.). Results showed that, for both temperatures analyzed, the freezing operation itself had a significant effect (p<0,05) in reducing microbial counts, when compared with the initial levels. Storage temperature did not influence significantly mesophilic aerobic flora levels (p<0,05). However, yeasts counts in samples stored at –20ºC presented a gradual decline along the storage period, being significantly lower than samples at -7ºC, after 10 days of storage. Moulds were not detected in all analyzed samples.Instituto Superior Politécnico de Viseu - Escola Superior AgráriaVeritati - Repositório Institucional da Universidade Católica PortuguesaGonçalves, Elsa M.Abreu, MartaSol, ManuelaFernandes, IsabelSilva, Cristina L. M.2011-10-15T12:04:44Z20052005-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10400.14/6195engGONÇAVES, Elsa M... [et al.] - Safety of frozen vegetables: a case study on carrots. In Encontro de Química dos Alimentos, 7, Viseu, Portugal, 13-16 Abril, 2005. 5 p. - Actas do7º Encontro de Química dos Alimentos. [S.l. : s.n., 2005]. 5 p.info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-07-12T17:12:08Zoai:repositorio.ucp.pt:10400.14/6195Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T18:06:53.144135Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse |
dc.title.none.fl_str_mv |
Safety of frozen vegetables: a case study on carrots |
title |
Safety of frozen vegetables: a case study on carrots |
spellingShingle |
Safety of frozen vegetables: a case study on carrots Gonçalves, Elsa M. Shredded carrots Freezing storage Microbiology Safety |
title_short |
Safety of frozen vegetables: a case study on carrots |
title_full |
Safety of frozen vegetables: a case study on carrots |
title_fullStr |
Safety of frozen vegetables: a case study on carrots |
title_full_unstemmed |
Safety of frozen vegetables: a case study on carrots |
title_sort |
Safety of frozen vegetables: a case study on carrots |
author |
Gonçalves, Elsa M. |
author_facet |
Gonçalves, Elsa M. Abreu, Marta Sol, Manuela Fernandes, Isabel Silva, Cristina L. M. |
author_role |
author |
author2 |
Abreu, Marta Sol, Manuela Fernandes, Isabel Silva, Cristina L. M. |
author2_role |
author author author author |
dc.contributor.none.fl_str_mv |
Veritati - Repositório Institucional da Universidade Católica Portuguesa |
dc.contributor.author.fl_str_mv |
Gonçalves, Elsa M. Abreu, Marta Sol, Manuela Fernandes, Isabel Silva, Cristina L. M. |
dc.subject.por.fl_str_mv |
Shredded carrots Freezing storage Microbiology Safety |
topic |
Shredded carrots Freezing storage Microbiology Safety |
description |
Consumers are confident in frozen foods, which is a consequence of proven safety and quality characteristics of the products. However, safety depends strongly on the quality of the raw materials, the hygienic conditions when handling both at industrial and home processing, and on the temperature conditions during the entire logistic chain. Bacteria survival depends upon a number of factors, such as type of microorganism, freezing process, rate of freezing, storage temperatures and freeze-thaw cycles. The goal of this work was to quantify the impact of the freezing operation per si and frozen storage, at two temperatures (-7º and –20 ºC), on total aerobes, yeast and moulds levels on shredded carrots (Daucus carrota L.). Results showed that, for both temperatures analyzed, the freezing operation itself had a significant effect (p<0,05) in reducing microbial counts, when compared with the initial levels. Storage temperature did not influence significantly mesophilic aerobic flora levels (p<0,05). However, yeasts counts in samples stored at –20ºC presented a gradual decline along the storage period, being significantly lower than samples at -7ºC, after 10 days of storage. Moulds were not detected in all analyzed samples. |
publishDate |
2005 |
dc.date.none.fl_str_mv |
2005 2005-01-01T00:00:00Z 2011-10-15T12:04:44Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://hdl.handle.net/10400.14/6195 |
url |
http://hdl.handle.net/10400.14/6195 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
GONÇAVES, Elsa M... [et al.] - Safety of frozen vegetables: a case study on carrots. In Encontro de Química dos Alimentos, 7, Viseu, Portugal, 13-16 Abril, 2005. 5 p. - Actas do7º Encontro de Química dos Alimentos. [S.l. : s.n., 2005]. 5 p. |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Instituto Superior Politécnico de Viseu - Escola Superior Agrária |
publisher.none.fl_str_mv |
Instituto Superior Politécnico de Viseu - Escola Superior Agrária |
dc.source.none.fl_str_mv |
reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação instacron:RCAAP |
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Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
instacron_str |
RCAAP |
institution |
RCAAP |
reponame_str |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
collection |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
repository.name.fl_str_mv |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
repository.mail.fl_str_mv |
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1799131736554078208 |