Detecção de fraudes em queijo de manteiga e em manteiga de garrafa do rio grande do norte
Autor(a) principal: | |
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Data de Publicação: | 2020 |
Tipo de documento: | Tese |
Idioma: | por |
Título da fonte: | Repositório Digital da Universidade Federal Rural do Semi-Árido (RDU) |
Texto Completo: | https://repositorio.ufersa.edu.br/handle/prefix/5554 |
Resumo: | Butter cheese and bottle butter are traditional products and widely consumed in Northeast Brazil. In addition, they have great relevance to the socioeconomic growth of the region. Most of these products are handcrafted by small producers in which inadequate hygiene practices and the addition of ingredients not permitted by law can be carried out. Thus, the objective was to evaluate the microbiological physico-chemical quality and the detection of possible fraud in butter cheeses and bottle butters sold in Rio Grande do Norte. For that, 30 samples of butter cheeses and 30 of bottle butters were acquired in cheese supermarkets, bakeries, street markets and on highways in Rio Grande do Norte. The samples were subjected to microbiological analyzes (Coliforms at 35 and 45 ºC Staphylococcus coagulase positive and Salmonella spp.) Physical-chemical (moisture fat pH chlorides acidity) Lugol test (only for cheese) and the fatty acid profile in gas chromatography. It was observed that 87% and 33% of the cheese and bottle butter samples, respectively, presented high counts for positive coagulase Staphylococcus. Only one cheese sample was present for Salmonella spp. In cheeses, average results were obtained for moisture of 43.79% fat 26.70% pH 4.81 chlorides 8.07% and acidity 1.53%. For butter, average results were obtained for moisture of 0.28% fat 98.38% non-greasy solids 1.34% pH 4.65 chlorides 0.05% total solids 99.70% and acidity 0.26%. The presence of starch was detected in 6 (20%) of the cheese samples. For the fatty acid profile, it was observed that 83% of the cheeses and 50% of the butters had a percentage of linoleic acid above 3%, which is the average found in milk. Thus, it can be concluded that butter cheeses and bottle butters showed undesirable microbiological quality as well as the detection of fraud by adding starch and replacing milk animal fat with vegetable oil considering the high percentage of linoleic acid found in the samples |
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Detecção de fraudes em queijo de manteiga e em manteiga de garrafa do rio grande do norteAdulteraçãoÓleo vegetalQueijo artesanalGordura suínaAmidoManteiga da terraCromatografia gasosaAdulterationVegetable oilArtisanal cheeseSwineEarth butterGas chromatographyStarchCNPQ::CIENCIAS AGRARIAS::MEDICINA VETERINARIAButter cheese and bottle butter are traditional products and widely consumed in Northeast Brazil. In addition, they have great relevance to the socioeconomic growth of the region. Most of these products are handcrafted by small producers in which inadequate hygiene practices and the addition of ingredients not permitted by law can be carried out. Thus, the objective was to evaluate the microbiological physico-chemical quality and the detection of possible fraud in butter cheeses and bottle butters sold in Rio Grande do Norte. For that, 30 samples of butter cheeses and 30 of bottle butters were acquired in cheese supermarkets, bakeries, street markets and on highways in Rio Grande do Norte. The samples were subjected to microbiological analyzes (Coliforms at 35 and 45 ºC Staphylococcus coagulase positive and Salmonella spp.) Physical-chemical (moisture fat pH chlorides acidity) Lugol test (only for cheese) and the fatty acid profile in gas chromatography. It was observed that 87% and 33% of the cheese and bottle butter samples, respectively, presented high counts for positive coagulase Staphylococcus. Only one cheese sample was present for Salmonella spp. In cheeses, average results were obtained for moisture of 43.79% fat 26.70% pH 4.81 chlorides 8.07% and acidity 1.53%. For butter, average results were obtained for moisture of 0.28% fat 98.38% non-greasy solids 1.34% pH 4.65 chlorides 0.05% total solids 99.70% and acidity 0.26%. The presence of starch was detected in 6 (20%) of the cheese samples. For the fatty acid profile, it was observed that 83% of the cheeses and 50% of the butters had a percentage of linoleic acid above 3%, which is the average found in milk. Thus, it can be concluded that butter cheeses and bottle butters showed undesirable microbiological quality as well as the detection of fraud by adding starch and replacing milk animal fat with vegetable oil considering the high percentage of linoleic acid found in the samplesO queijo de manteiga e a manteiga de garrafa são produtos tradicionais e muito consumidos no Nordeste do Brasil. Além disso, têm muita relevância para o crescimento socioeconômico da região. A maioria desses produtos são fabricados artesanalmente, por pequenos produtores, que podem realizar práticas inadequadas de higiene e adição de ingredientes não permitidos pela legislação. Assim, objetivou-se avaliar a qualidade microbiológica, físico-química e detecção de possíveis fraudes em queijos de manteiga e em manteigas de garrafa comercializados no Rio Grande do Norte. Para isso, foram adquiridas 30 amostras de queijos de manteiga e 30 de manteigas de garrafa em supermercados, queijeiras, padarias, feiras livres e em rodovias do Rio Grande do Norte. As amostras foram submetidas as análises microbiológicas (Coliformes a 35 e 45 ºC, Estafilococos coagulase positiva e Salmonella spp.), físico-químicas (umidade, gordura, pH, cloretos, acidez), teste do Lugol (só para queijos) e o perfil dos ácidos graxos em cromatografia gasosa. Observou-se que 87% e 33% das amostras de queijo e manteiga de garrafa, respectivamente, apresentaram contagens elevadas para Estafilococos coagulase positiva. Apenas uma amostra de queijo apresentou presença para Salmonella spp. Nos queijos foram obtidos resultados médios para umidade de 43,79%, gordura 26,70%, pH 4,81, cloretos 8,07% e acidez 1,53%. Para as manteigas foram obtidos resultados médios para umidade de 0,28%, gordura 98,38%, sólidos não gordurosos 1,34%, pH 4,65, cloretos 0,05%, sólidos totais 99,70% e acidez 0,26%. Foram detectadas a presença do amido em 6 (20%) das amostras de queijos. Para o perfil dos ácidos graxos observou-se que 83% dos queijos e 50% das manteigas apresentaram percentual de ácido linoleico acima de 3% que é a média encontrada no leite. Assim, conclui-se que os queijos de manteiga e as manteigas de garrafa apresentaram qualidade microbiológica indesejável, bem como a detecção de fraudes por adição de amido e por substituição de gordura animal láctea por óleo vegetal, considerando a elevada porcentagem de ácido linoleico encontrada nas amostrasCoordenação de Aperfeiçoamento de Pessoal de Nível Superior - CAPESUniversidade Federal Rural do Semi-ÁridoBrasilCentro de Ciências Agrárias - CCAUFERSAPrograma de Pós-Graduação em Ciência AnimalSilva, Francisco Felipe Maia da01356158366http://lattes.cnpq.br/9490728678681636Silva, Jean Berg Alves da02556429461http://lattes.cnpq.br/1849041497210600Abrantes, Maria Rociene05476448411http://lattes.cnpq.br/8581676690083096Sousa, Patrícia da Cunha87274469304http://lattes.cnpq.br/4805651975180089Sousa, Solange de37375725420http://lattes.cnpq.br/7706343949977030Oliveira, Moacir Franco de32594950459http://lattes.cnpq.br/8843113233262619Linhares, Manuella de Oliveira Cabral Rocha2020-09-30T10:55:58Z2020-09-302020-09-30T10:55:58Z2020-02-27info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/doctoralThesisapplication/pdfLinhares (2020) (LINHARES, 2020)https://repositorio.ufersa.edu.br/handle/prefix/5554porLINHARES, Manuella de Oliveira Cabral Rocha. Detecção de fraudes em queijo de manteiga e em manteiga de garrafa do rio grande do norte. 2020. 69 f. Tese (Doutorado em Ciência Animal), Universidade Federal Rural do Semi-Árido, Mossoró, 2020.CC-BY-SAinfo:eu-repo/semantics/openAccessreponame:Repositório Digital da Universidade Federal Rural do Semi-Árido (RDU)instname:Universidade Federal Rural do Semi-Árido (UFERSA)instacron:UFERSA2023-10-30T20:27:17Zoai:repositorio.ufersa.edu.br:prefix/5554Repositório Institucionalhttps://repositorio.ufersa.edu.br/PUBhttps://repositorio.ufersa.edu.br/server/oai/requestrepositorio@ufersa.edu.br || admrepositorio@ufersa.edu.bropendoar:2023-10-30T20:27:17Repositório Digital da Universidade Federal Rural do Semi-Árido (RDU) - Universidade Federal Rural do Semi-Árido (UFERSA)false |
dc.title.none.fl_str_mv |
Detecção de fraudes em queijo de manteiga e em manteiga de garrafa do rio grande do norte |
title |
Detecção de fraudes em queijo de manteiga e em manteiga de garrafa do rio grande do norte |
spellingShingle |
Detecção de fraudes em queijo de manteiga e em manteiga de garrafa do rio grande do norte Linhares, Manuella de Oliveira Cabral Rocha Adulteração Óleo vegetal Queijo artesanal Gordura suína Amido Manteiga da terra Cromatografia gasosa Adulteration Vegetable oil Artisanal cheese Swine Earth butter Gas chromatography Starch CNPQ::CIENCIAS AGRARIAS::MEDICINA VETERINARIA |
title_short |
Detecção de fraudes em queijo de manteiga e em manteiga de garrafa do rio grande do norte |
title_full |
Detecção de fraudes em queijo de manteiga e em manteiga de garrafa do rio grande do norte |
title_fullStr |
Detecção de fraudes em queijo de manteiga e em manteiga de garrafa do rio grande do norte |
title_full_unstemmed |
Detecção de fraudes em queijo de manteiga e em manteiga de garrafa do rio grande do norte |
title_sort |
Detecção de fraudes em queijo de manteiga e em manteiga de garrafa do rio grande do norte |
author |
Linhares, Manuella de Oliveira Cabral Rocha |
author_facet |
Linhares, Manuella de Oliveira Cabral Rocha |
author_role |
author |
dc.contributor.none.fl_str_mv |
Silva, Francisco Felipe Maia da 01356158366 http://lattes.cnpq.br/9490728678681636 Silva, Jean Berg Alves da 02556429461 http://lattes.cnpq.br/1849041497210600 Abrantes, Maria Rociene 05476448411 http://lattes.cnpq.br/8581676690083096 Sousa, Patrícia da Cunha 87274469304 http://lattes.cnpq.br/4805651975180089 Sousa, Solange de 37375725420 http://lattes.cnpq.br/7706343949977030 Oliveira, Moacir Franco de 32594950459 http://lattes.cnpq.br/8843113233262619 |
dc.contributor.author.fl_str_mv |
Linhares, Manuella de Oliveira Cabral Rocha |
dc.subject.por.fl_str_mv |
Adulteração Óleo vegetal Queijo artesanal Gordura suína Amido Manteiga da terra Cromatografia gasosa Adulteration Vegetable oil Artisanal cheese Swine Earth butter Gas chromatography Starch CNPQ::CIENCIAS AGRARIAS::MEDICINA VETERINARIA |
topic |
Adulteração Óleo vegetal Queijo artesanal Gordura suína Amido Manteiga da terra Cromatografia gasosa Adulteration Vegetable oil Artisanal cheese Swine Earth butter Gas chromatography Starch CNPQ::CIENCIAS AGRARIAS::MEDICINA VETERINARIA |
description |
Butter cheese and bottle butter are traditional products and widely consumed in Northeast Brazil. In addition, they have great relevance to the socioeconomic growth of the region. Most of these products are handcrafted by small producers in which inadequate hygiene practices and the addition of ingredients not permitted by law can be carried out. Thus, the objective was to evaluate the microbiological physico-chemical quality and the detection of possible fraud in butter cheeses and bottle butters sold in Rio Grande do Norte. For that, 30 samples of butter cheeses and 30 of bottle butters were acquired in cheese supermarkets, bakeries, street markets and on highways in Rio Grande do Norte. The samples were subjected to microbiological analyzes (Coliforms at 35 and 45 ºC Staphylococcus coagulase positive and Salmonella spp.) Physical-chemical (moisture fat pH chlorides acidity) Lugol test (only for cheese) and the fatty acid profile in gas chromatography. It was observed that 87% and 33% of the cheese and bottle butter samples, respectively, presented high counts for positive coagulase Staphylococcus. Only one cheese sample was present for Salmonella spp. In cheeses, average results were obtained for moisture of 43.79% fat 26.70% pH 4.81 chlorides 8.07% and acidity 1.53%. For butter, average results were obtained for moisture of 0.28% fat 98.38% non-greasy solids 1.34% pH 4.65 chlorides 0.05% total solids 99.70% and acidity 0.26%. The presence of starch was detected in 6 (20%) of the cheese samples. For the fatty acid profile, it was observed that 83% of the cheeses and 50% of the butters had a percentage of linoleic acid above 3%, which is the average found in milk. Thus, it can be concluded that butter cheeses and bottle butters showed undesirable microbiological quality as well as the detection of fraud by adding starch and replacing milk animal fat with vegetable oil considering the high percentage of linoleic acid found in the samples |
publishDate |
2020 |
dc.date.none.fl_str_mv |
2020-09-30T10:55:58Z 2020-09-30 2020-09-30T10:55:58Z 2020-02-27 |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/doctoralThesis |
format |
doctoralThesis |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
Linhares (2020) (LINHARES, 2020) https://repositorio.ufersa.edu.br/handle/prefix/5554 |
identifier_str_mv |
Linhares (2020) (LINHARES, 2020) |
url |
https://repositorio.ufersa.edu.br/handle/prefix/5554 |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.relation.none.fl_str_mv |
LINHARES, Manuella de Oliveira Cabral Rocha. Detecção de fraudes em queijo de manteiga e em manteiga de garrafa do rio grande do norte. 2020. 69 f. Tese (Doutorado em Ciência Animal), Universidade Federal Rural do Semi-Árido, Mossoró, 2020. |
dc.rights.driver.fl_str_mv |
CC-BY-SA info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
CC-BY-SA |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Universidade Federal Rural do Semi-Árido Brasil Centro de Ciências Agrárias - CCA UFERSA Programa de Pós-Graduação em Ciência Animal |
publisher.none.fl_str_mv |
Universidade Federal Rural do Semi-Árido Brasil Centro de Ciências Agrárias - CCA UFERSA Programa de Pós-Graduação em Ciência Animal |
dc.source.none.fl_str_mv |
reponame:Repositório Digital da Universidade Federal Rural do Semi-Árido (RDU) instname:Universidade Federal Rural do Semi-Árido (UFERSA) instacron:UFERSA |
instname_str |
Universidade Federal Rural do Semi-Árido (UFERSA) |
instacron_str |
UFERSA |
institution |
UFERSA |
reponame_str |
Repositório Digital da Universidade Federal Rural do Semi-Árido (RDU) |
collection |
Repositório Digital da Universidade Federal Rural do Semi-Árido (RDU) |
repository.name.fl_str_mv |
Repositório Digital da Universidade Federal Rural do Semi-Árido (RDU) - Universidade Federal Rural do Semi-Árido (UFERSA) |
repository.mail.fl_str_mv |
repositorio@ufersa.edu.br || admrepositorio@ufersa.edu.br |
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1809747441271963648 |