Evaluation of the microbiological quality of commercialized fruits minimally processed in marketed in Fortaleza

Detalhes bibliográficos
Autor(a) principal: Neuma Maria de Souza Pinheiro
Data de Publicação: 2002
Tipo de documento: Dissertação
Idioma: por
Título da fonte: Biblioteca Digital de Teses e Dissertações da UFC
Texto Completo: http://www.teses.ufc.br/tde_busca/arquivo.php?codArquivo=1593
Resumo: The consumersâ search for a healthy diet involves fresh fruits and vegetables intake. At the same time, there is a crescent demand on fast and easy-toprepare foods, like the minimally processed. Minimal processing has been described as handling, preparing, packing, and distribution of agricultural products, throughout certain procedures, such as selection, cleaning, peeling and cutting, that do not affect the sensory characteristics of the products, aggregating value to them. As result, natural and practice products that require less time to prepare, attempting to modern life needs. The purpose of the minimally processed is offer a product similar to the fresh one, with a longer shelf-life, safe, presenting nutritive and sensory quality. There are some factors that limit consumption of these products related to their shelflife, such as increasing of respiration rate and of ethylene production, enzymatic browning, surface white discoloration, water loss and microbial changes. This work has focused on this last factor. Twenty samples of guava, mango, melon var. âjaponÃsâ, papaya var. âformosaâ and pineapple, marketed in Fortaleza-Ce, were analyzed considering indicative microorganisms, and total and fecal coliforms, Staphylococcus aureus, Yeasts and Molds and Salmonella sp. Based on results, it could be suggest the quality control, observing the good manufacturing procedures, to further implementation of a preventive HACCP system, assuring to the consumer a healthy and safety product.
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spelling info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/masterThesisEvaluation of the microbiological quality of commercialized fruits minimally processed in marketed in FortalezaAvaliaÃÃo da qualidade microbiolÃgica de frutos minimamente processados comercializados em supermercados de Fortaleza2002-08-30EvÃnia Altina Teixeira de Figueiredo14570769349 http://buscatextual.cnpq.br/buscatextual/visualizacv.jsp?id=K4788652A2Geraldo Arraes Maia00096954353http://buscatextual.cnpq.br/buscatextual/visualizacv.jsp?id=K4787482U3Raimundo Wilane de Figueiredo14436680363http://buscatextual.cnpq.br/buscatextual/visualizacv.jsp?id=K4783378T022984283366http://lattes.cnpq.br/7763454988197633Neuma Maria de Souza PinheiroUniversidade Federal do CearÃPrograma de PÃs-GraduaÃÃo em CiÃncia e Tecnologia de AlimentosUFCBRfrutos microbiologia processamento mÃnimofruits microbiology minimally processedCIENCIA E TECNOLOGIA DE ALIMENTOSThe consumersâ search for a healthy diet involves fresh fruits and vegetables intake. At the same time, there is a crescent demand on fast and easy-toprepare foods, like the minimally processed. Minimal processing has been described as handling, preparing, packing, and distribution of agricultural products, throughout certain procedures, such as selection, cleaning, peeling and cutting, that do not affect the sensory characteristics of the products, aggregating value to them. As result, natural and practice products that require less time to prepare, attempting to modern life needs. The purpose of the minimally processed is offer a product similar to the fresh one, with a longer shelf-life, safe, presenting nutritive and sensory quality. There are some factors that limit consumption of these products related to their shelflife, such as increasing of respiration rate and of ethylene production, enzymatic browning, surface white discoloration, water loss and microbial changes. This work has focused on this last factor. Twenty samples of guava, mango, melon var. âjaponÃsâ, papaya var. âformosaâ and pineapple, marketed in Fortaleza-Ce, were analyzed considering indicative microorganisms, and total and fecal coliforms, Staphylococcus aureus, Yeasts and Molds and Salmonella sp. Based on results, it could be suggest the quality control, observing the good manufacturing procedures, to further implementation of a preventive HACCP system, assuring to the consumer a healthy and safety product.A busca dos consumidores por uma dieta saudÃvel envolve o consumo de frutas e hortaliÃas frescas, ao mesmo tempo que hà uma demanda crescente por alimentos de preparo fÃcil e rÃpido, como os minimamente processados. O processamento mÃnimo tem sido descrito como a manipulaÃÃo, preparo, embalagem e distribuiÃÃo de produtos agrÃcolas, atravÃs de procedimentos como seleÃÃo, limpeza, lavagem, decascamento e corte, que nÃo afetem suas caracterÃsticas organolÃpticas, agregando valor aos mesmos. Como resultado obtÃm-se produtos naturais, prÃticos, cujo preparo requer menos tempo, atendendo Ãs exigÃncias da vida moderna. A finalidade dos alimentos minimamente processados à oferecer ao consumidor um produto parecido com o fresco, com uma vida Ãtil mais prolongada, com garantia de seguranÃa, qualidade nutritiva e sensorial. Existem alguns fatores que limitam o consumo destes produtos, os quais estÃo envolvidos na sua vida Ãtil, tais como: aumento da respiraÃÃo e da produÃÃo de etileno, escurecimento enzimÃtico, descoloraÃÃo da superfÃcie, perda de Ãgua e sobretudo alteraÃÃes microbiolÃgicas. No presente trabalho, o enfoque foi dado a este ultimo fator. Foram analisadas 20 amostras de goiaba, manga, melÃo japonÃs, mamÃo formosa e abacaxi minimamente processados e comercializados em supermercados da cidade de Fortaleza-Ce, considerando-se a pesquisa dos microrganismos indicadores, coliformes totais e coliformes fecais e Sthafylococcus aureus , bem como contagem de bolores e leveduras e detecÃÃo de patÃgeno como Salmonella sp. AtravÃs dos resultados deste trabalho, permitiu-se sugerir a necessidade de controle de qualidade, observando as boas prÃticas de fabricaÃÃo, para posterior implementaÃÃo de um sistema preventivo de APPPC, AnÃlise de perigos e pontos crÃticos de controle, para se assegurar um produto saudÃvel e seguro para o consumidor. nÃo hÃhttp://www.teses.ufc.br/tde_busca/arquivo.php?codArquivo=1593application/pdfinfo:eu-repo/semantics/openAccessporreponame:Biblioteca Digital de Teses e Dissertações da UFCinstname:Universidade Federal do Cearáinstacron:UFC2019-01-21T11:14:37Zmail@mail.com -
dc.title.en.fl_str_mv Evaluation of the microbiological quality of commercialized fruits minimally processed in marketed in Fortaleza
dc.title.alternative.pt.fl_str_mv AvaliaÃÃo da qualidade microbiolÃgica de frutos minimamente processados comercializados em supermercados de Fortaleza
title Evaluation of the microbiological quality of commercialized fruits minimally processed in marketed in Fortaleza
spellingShingle Evaluation of the microbiological quality of commercialized fruits minimally processed in marketed in Fortaleza
Neuma Maria de Souza Pinheiro
frutos
microbiologia
processamento mÃnimo
fruits
microbiology
minimally processed
CIENCIA E TECNOLOGIA DE ALIMENTOS
title_short Evaluation of the microbiological quality of commercialized fruits minimally processed in marketed in Fortaleza
title_full Evaluation of the microbiological quality of commercialized fruits minimally processed in marketed in Fortaleza
title_fullStr Evaluation of the microbiological quality of commercialized fruits minimally processed in marketed in Fortaleza
title_full_unstemmed Evaluation of the microbiological quality of commercialized fruits minimally processed in marketed in Fortaleza
title_sort Evaluation of the microbiological quality of commercialized fruits minimally processed in marketed in Fortaleza
author Neuma Maria de Souza Pinheiro
author_facet Neuma Maria de Souza Pinheiro
author_role author
dc.contributor.advisor1.fl_str_mv EvÃnia Altina Teixeira de Figueiredo
dc.contributor.advisor1ID.fl_str_mv 14570769349
dc.contributor.advisor1Lattes.fl_str_mv http://buscatextual.cnpq.br/buscatextual/visualizacv.jsp?id=K4788652A2
dc.contributor.referee1.fl_str_mv Geraldo Arraes Maia
dc.contributor.referee1ID.fl_str_mv 00096954353
dc.contributor.referee1Lattes.fl_str_mv http://buscatextual.cnpq.br/buscatextual/visualizacv.jsp?id=K4787482U3
dc.contributor.referee2.fl_str_mv Raimundo Wilane de Figueiredo
dc.contributor.referee2ID.fl_str_mv 14436680363
dc.contributor.referee2Lattes.fl_str_mv http://buscatextual.cnpq.br/buscatextual/visualizacv.jsp?id=K4783378T0
dc.contributor.authorID.fl_str_mv 22984283366
dc.contributor.authorLattes.fl_str_mv http://lattes.cnpq.br/7763454988197633
dc.contributor.author.fl_str_mv Neuma Maria de Souza Pinheiro
contributor_str_mv EvÃnia Altina Teixeira de Figueiredo
Geraldo Arraes Maia
Raimundo Wilane de Figueiredo
dc.subject.por.fl_str_mv frutos
microbiologia
processamento mÃnimo
topic frutos
microbiologia
processamento mÃnimo
fruits
microbiology
minimally processed
CIENCIA E TECNOLOGIA DE ALIMENTOS
dc.subject.eng.fl_str_mv fruits
microbiology
minimally processed
dc.subject.cnpq.fl_str_mv CIENCIA E TECNOLOGIA DE ALIMENTOS
dc.description.sponsorship.fl_txt_mv nÃo hÃ
dc.description.abstract.por.fl_txt_mv The consumersâ search for a healthy diet involves fresh fruits and vegetables intake. At the same time, there is a crescent demand on fast and easy-toprepare foods, like the minimally processed. Minimal processing has been described as handling, preparing, packing, and distribution of agricultural products, throughout certain procedures, such as selection, cleaning, peeling and cutting, that do not affect the sensory characteristics of the products, aggregating value to them. As result, natural and practice products that require less time to prepare, attempting to modern life needs. The purpose of the minimally processed is offer a product similar to the fresh one, with a longer shelf-life, safe, presenting nutritive and sensory quality. There are some factors that limit consumption of these products related to their shelflife, such as increasing of respiration rate and of ethylene production, enzymatic browning, surface white discoloration, water loss and microbial changes. This work has focused on this last factor. Twenty samples of guava, mango, melon var. âjaponÃsâ, papaya var. âformosaâ and pineapple, marketed in Fortaleza-Ce, were analyzed considering indicative microorganisms, and total and fecal coliforms, Staphylococcus aureus, Yeasts and Molds and Salmonella sp. Based on results, it could be suggest the quality control, observing the good manufacturing procedures, to further implementation of a preventive HACCP system, assuring to the consumer a healthy and safety product.
A busca dos consumidores por uma dieta saudÃvel envolve o consumo de frutas e hortaliÃas frescas, ao mesmo tempo que hà uma demanda crescente por alimentos de preparo fÃcil e rÃpido, como os minimamente processados. O processamento mÃnimo tem sido descrito como a manipulaÃÃo, preparo, embalagem e distribuiÃÃo de produtos agrÃcolas, atravÃs de procedimentos como seleÃÃo, limpeza, lavagem, decascamento e corte, que nÃo afetem suas caracterÃsticas organolÃpticas, agregando valor aos mesmos. Como resultado obtÃm-se produtos naturais, prÃticos, cujo preparo requer menos tempo, atendendo Ãs exigÃncias da vida moderna. A finalidade dos alimentos minimamente processados à oferecer ao consumidor um produto parecido com o fresco, com uma vida Ãtil mais prolongada, com garantia de seguranÃa, qualidade nutritiva e sensorial. Existem alguns fatores que limitam o consumo destes produtos, os quais estÃo envolvidos na sua vida Ãtil, tais como: aumento da respiraÃÃo e da produÃÃo de etileno, escurecimento enzimÃtico, descoloraÃÃo da superfÃcie, perda de Ãgua e sobretudo alteraÃÃes microbiolÃgicas. No presente trabalho, o enfoque foi dado a este ultimo fator. Foram analisadas 20 amostras de goiaba, manga, melÃo japonÃs, mamÃo formosa e abacaxi minimamente processados e comercializados em supermercados da cidade de Fortaleza-Ce, considerando-se a pesquisa dos microrganismos indicadores, coliformes totais e coliformes fecais e Sthafylococcus aureus , bem como contagem de bolores e leveduras e detecÃÃo de patÃgeno como Salmonella sp. AtravÃs dos resultados deste trabalho, permitiu-se sugerir a necessidade de controle de qualidade, observando as boas prÃticas de fabricaÃÃo, para posterior implementaÃÃo de um sistema preventivo de APPPC, AnÃlise de perigos e pontos crÃticos de controle, para se assegurar um produto saudÃvel e seguro para o consumidor.
description The consumersâ search for a healthy diet involves fresh fruits and vegetables intake. At the same time, there is a crescent demand on fast and easy-toprepare foods, like the minimally processed. Minimal processing has been described as handling, preparing, packing, and distribution of agricultural products, throughout certain procedures, such as selection, cleaning, peeling and cutting, that do not affect the sensory characteristics of the products, aggregating value to them. As result, natural and practice products that require less time to prepare, attempting to modern life needs. The purpose of the minimally processed is offer a product similar to the fresh one, with a longer shelf-life, safe, presenting nutritive and sensory quality. There are some factors that limit consumption of these products related to their shelflife, such as increasing of respiration rate and of ethylene production, enzymatic browning, surface white discoloration, water loss and microbial changes. This work has focused on this last factor. Twenty samples of guava, mango, melon var. âjaponÃsâ, papaya var. âformosaâ and pineapple, marketed in Fortaleza-Ce, were analyzed considering indicative microorganisms, and total and fecal coliforms, Staphylococcus aureus, Yeasts and Molds and Salmonella sp. Based on results, it could be suggest the quality control, observing the good manufacturing procedures, to further implementation of a preventive HACCP system, assuring to the consumer a healthy and safety product.
publishDate 2002
dc.date.issued.fl_str_mv 2002-08-30
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/masterThesis
status_str publishedVersion
format masterThesis
dc.identifier.uri.fl_str_mv http://www.teses.ufc.br/tde_busca/arquivo.php?codArquivo=1593
url http://www.teses.ufc.br/tde_busca/arquivo.php?codArquivo=1593
dc.language.iso.fl_str_mv por
language por
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 Universidade Federal do CearÃ
dc.publisher.program.fl_str_mv Programa de PÃs-GraduaÃÃo em CiÃncia e Tecnologia de Alimentos
dc.publisher.initials.fl_str_mv UFC
dc.publisher.country.fl_str_mv BR
publisher.none.fl_str_mv Universidade Federal do CearÃ
dc.source.none.fl_str_mv reponame:Biblioteca Digital de Teses e Dissertações da UFC
instname:Universidade Federal do Ceará
instacron:UFC
reponame_str Biblioteca Digital de Teses e Dissertações da UFC
collection Biblioteca Digital de Teses e Dissertações da UFC
instname_str Universidade Federal do Ceará
instacron_str UFC
institution UFC
repository.name.fl_str_mv -
repository.mail.fl_str_mv mail@mail.com
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