Potencial de conservação de queijo coalho com o uso de cobertura a base de soro e conservante natural e sintético
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/5595 |
Resumo: | Coalho cheese is a dairy derivative rich in nutrients, with proteins of high biological value, characterized as medium to high humidity, soft texture and slightly acidic. These conditions can favor microbial contamination. Food coating appears as a tool for conservation technology, in which films and coverings can prolong the freshness characteristics of the food. The objective was to develop an edible coating based on cheese whey and to analyze the influence on the shelf life of coalho cheese and the impact of cold storage on the organoleptic characteristics of the food. For this, the study was divided into two distinct and complementary stages, composed of two experiments. In experiment I, the film-based serum-based solution was prepared and six coatings formulations were tested, carrying out microbiological characterization (aerobic mesophiles, coliforms at 35 ° and 45 °, filamentous fungi and yeasts, Staphylococcus sp. and Salmonella sp.) physics analysis (pH, color and texture) of the coalho cheese samples. In experiment II, samples of coalho cheese were evaluated during 20 days of cold storage at 5ºC, at five day intervals (production day =T0, five days = T5, ten days = T10, 15 days = T15 and twenty days = T20 ), with two active coatings made with serum, gelatin (10%) and starch (10%), and addition of nisin in coating 1 (QR1) and probiotic strains in coating 2 (QR2). After coating and forming the cover, the samples were submitted to microbiological analyzes (total count of aerobic mesophilic bacteria, positive coagulase Staphylococcus count and Salmonella sp. Research), determination of pH, color and texture profile (firmness, elasticity, cohesiveness, guminess and chewability). The microbial count of the control cheese was higher throughout the analysis period. The coating showed potential for application as a barrier to contaminants in cheese, in addition to maintaining its freshness characteristics. Changes in the consistency of the dough were significant after 15 days of cold storage. The bioactive edible covering showed potential application to the conservation of rennet cheese and allowed greater stability of the food |
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Potencial de conservação de queijo coalho com o uso de cobertura a base de soro e conservante natural e sintéticoDerivado lácteoCoprodutoRevestimento ativoQualidade de alimentosDairy productCoproductActive coatingFood qualityCNPQ::CIENCIAS AGRARIAS::MEDICINA VETERINARIACoalho cheese is a dairy derivative rich in nutrients, with proteins of high biological value, characterized as medium to high humidity, soft texture and slightly acidic. These conditions can favor microbial contamination. Food coating appears as a tool for conservation technology, in which films and coverings can prolong the freshness characteristics of the food. The objective was to develop an edible coating based on cheese whey and to analyze the influence on the shelf life of coalho cheese and the impact of cold storage on the organoleptic characteristics of the food. For this, the study was divided into two distinct and complementary stages, composed of two experiments. In experiment I, the film-based serum-based solution was prepared and six coatings formulations were tested, carrying out microbiological characterization (aerobic mesophiles, coliforms at 35 ° and 45 °, filamentous fungi and yeasts, Staphylococcus sp. and Salmonella sp.) physics analysis (pH, color and texture) of the coalho cheese samples. In experiment II, samples of coalho cheese were evaluated during 20 days of cold storage at 5ºC, at five day intervals (production day =T0, five days = T5, ten days = T10, 15 days = T15 and twenty days = T20 ), with two active coatings made with serum, gelatin (10%) and starch (10%), and addition of nisin in coating 1 (QR1) and probiotic strains in coating 2 (QR2). After coating and forming the cover, the samples were submitted to microbiological analyzes (total count of aerobic mesophilic bacteria, positive coagulase Staphylococcus count and Salmonella sp. Research), determination of pH, color and texture profile (firmness, elasticity, cohesiveness, guminess and chewability). The microbial count of the control cheese was higher throughout the analysis period. The coating showed potential for application as a barrier to contaminants in cheese, in addition to maintaining its freshness characteristics. Changes in the consistency of the dough were significant after 15 days of cold storage. The bioactive edible covering showed potential application to the conservation of rennet cheese and allowed greater stability of the foodO queijo coalho é um derivado lácteo rico em nutrientes, com proteínas de alto valor biológico, caracterizado como de média a alta umidade, textura macia e levemente ácido. Essas condições podem favorecer à multiplicação microbiana. O revestimento de alimentos surge como ferramenta à tecnologia de conservação, na qual filmes e coberturas podem prolongar as características de frescor do alimento. Desta forma, objetivou-se desenvolver uma cobertura comestível à base de soro de queijo e analisar a influência na vida de prateleira do queijo coalho e o impacto do armazenamento refrigerado sobre as características organolépticas do alimento. Para tanto, o estudo foi dividido em duas etapas distintas e complementares, compostas por dois experimentos. No experimento I, foi elaborada a solução filmogênica à base de soro e testadas seis formulações de revestimentos, realizando caracterização microbiológica (aeróbios mesófilos, coliformes a 35° e 45°, fungos filamentosos e leveduras, Staphylococcus sp. e Salmonella sp.) e física (pH, cor e textura) das amostras de queijo coalho. No experimento II, foram avaliadas amostras de queijo coalho durante 20 dias de armazenamento refrigerado à 5ºC, em intervalos de cinco dias (dia de produção=T0, cinco dias=T5, dez dias=T10, 15 dias=T15 e vinte dias=T20), com dois revestimentos ativos elaborados com soro, gelatina (10%) e amido (10%), e adição de nisina no revestimento 1 (QR1) e cepas probióticas no revestimento 2 (QR2). Após revestimento e formação da cobertura, as amostras foram submetidas às análises microbiológicas (contagem total de bactérias aeróbias mesófilas, contagem de Estafilococos coagulase positiva e pesquisa de Salmonella sp.), determinação instrumental do pH, cor e perfil de textura (firmeza, elasticidade, coesividade, gomosidade e mastigabilidade). A contagem microbiana do queijo controle foi mais elevada em todo o período de análise. O revestimento demonstrou potencial para aplicação como barreira à contaminantes em queijos, além de manter as características de frescor. Alterações na consistência da massa foram significantes após 15 dias de armazenamento refrigerado. A cobertura comestível bioativa demonstrou potencial de aplicação à conservação de queijo coalho e possibilitou maior estabilidade do alimentoConselho Nacional de Desenvolvimento Científico e Tecnológico - CNPqUniversidade Federal Rural do Semi-ÁridoBrasilCentro de Ciências Agrárias - CCAUFERSAPrograma de Pós-Graduação em Ciência AnimalSilva, Jean Berg Alves da02556429461http://lattes.cnpq.br/1849041497210600Silva, Jean Beg Alves da02556429461http://lattes.cnpq.br/1849041497210600Lima, Patricia de Oliveira76517780491http://lattes.cnpq.br/5491095039598621Bezerra, Ana Carla Diogenes Suassuna87743264491http://lattes.cnpq.br/7123984123781406Abrantes, Maria Rociene05476448411http://lattes.cnpq.br/8581676690083096Aroucha, Edna Maria Mendes51611554349http://lattes.cnpq.br/3080506260732271Souza, Lara Barboza de2020-10-22T17:28:24Z2020-10-212020-10-22T17:28:24Z2020-04-27info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/doctoralThesisapplication/pdfSouza (2020) (SOUZA, 2020)https://repositorio.ufersa.edu.br/handle/prefix/5595porSOUZA, Lara Barbosa de. Potencial de conservação de queijo coalho com o uso de cobertura a base de soro e conservante natural e sintético. 2020. 60 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:UFERSA2023-10-30T20:27:23Zoai:repositorio.ufersa.edu.br:prefix/5595Repositório Institucionalhttps://repositorio.ufersa.edu.br/PUBhttp://bdtd.ufersa.edu.br/oai/requestrepositorio@ufersa.edu.bropendoar:2023-10-30T20:27:23Repositório Digital da Universidade Federal Rural do Semi-Árido (RDU) - Universidade Federal Rural do Semi-Árido (UFERSA)false |
dc.title.none.fl_str_mv |
Potencial de conservação de queijo coalho com o uso de cobertura a base de soro e conservante natural e sintético |
title |
Potencial de conservação de queijo coalho com o uso de cobertura a base de soro e conservante natural e sintético |
spellingShingle |
Potencial de conservação de queijo coalho com o uso de cobertura a base de soro e conservante natural e sintético Souza, Lara Barboza de Derivado lácteo Coproduto Revestimento ativo Qualidade de alimentos Dairy product Coproduct Active coating Food quality CNPQ::CIENCIAS AGRARIAS::MEDICINA VETERINARIA |
title_short |
Potencial de conservação de queijo coalho com o uso de cobertura a base de soro e conservante natural e sintético |
title_full |
Potencial de conservação de queijo coalho com o uso de cobertura a base de soro e conservante natural e sintético |
title_fullStr |
Potencial de conservação de queijo coalho com o uso de cobertura a base de soro e conservante natural e sintético |
title_full_unstemmed |
Potencial de conservação de queijo coalho com o uso de cobertura a base de soro e conservante natural e sintético |
title_sort |
Potencial de conservação de queijo coalho com o uso de cobertura a base de soro e conservante natural e sintético |
author |
Souza, Lara Barboza de |
author_facet |
Souza, Lara Barboza de |
author_role |
author |
dc.contributor.none.fl_str_mv |
Silva, Jean Berg Alves da 02556429461 http://lattes.cnpq.br/1849041497210600 Silva, Jean Beg Alves da 02556429461 http://lattes.cnpq.br/1849041497210600 Lima, Patricia de Oliveira 76517780491 http://lattes.cnpq.br/5491095039598621 Bezerra, Ana Carla Diogenes Suassuna 87743264491 http://lattes.cnpq.br/7123984123781406 Abrantes, Maria Rociene 05476448411 http://lattes.cnpq.br/8581676690083096 Aroucha, Edna Maria Mendes 51611554349 http://lattes.cnpq.br/3080506260732271 |
dc.contributor.author.fl_str_mv |
Souza, Lara Barboza de |
dc.subject.por.fl_str_mv |
Derivado lácteo Coproduto Revestimento ativo Qualidade de alimentos Dairy product Coproduct Active coating Food quality CNPQ::CIENCIAS AGRARIAS::MEDICINA VETERINARIA |
topic |
Derivado lácteo Coproduto Revestimento ativo Qualidade de alimentos Dairy product Coproduct Active coating Food quality CNPQ::CIENCIAS AGRARIAS::MEDICINA VETERINARIA |
description |
Coalho cheese is a dairy derivative rich in nutrients, with proteins of high biological value, characterized as medium to high humidity, soft texture and slightly acidic. These conditions can favor microbial contamination. Food coating appears as a tool for conservation technology, in which films and coverings can prolong the freshness characteristics of the food. The objective was to develop an edible coating based on cheese whey and to analyze the influence on the shelf life of coalho cheese and the impact of cold storage on the organoleptic characteristics of the food. For this, the study was divided into two distinct and complementary stages, composed of two experiments. In experiment I, the film-based serum-based solution was prepared and six coatings formulations were tested, carrying out microbiological characterization (aerobic mesophiles, coliforms at 35 ° and 45 °, filamentous fungi and yeasts, Staphylococcus sp. and Salmonella sp.) physics analysis (pH, color and texture) of the coalho cheese samples. In experiment II, samples of coalho cheese were evaluated during 20 days of cold storage at 5ºC, at five day intervals (production day =T0, five days = T5, ten days = T10, 15 days = T15 and twenty days = T20 ), with two active coatings made with serum, gelatin (10%) and starch (10%), and addition of nisin in coating 1 (QR1) and probiotic strains in coating 2 (QR2). After coating and forming the cover, the samples were submitted to microbiological analyzes (total count of aerobic mesophilic bacteria, positive coagulase Staphylococcus count and Salmonella sp. Research), determination of pH, color and texture profile (firmness, elasticity, cohesiveness, guminess and chewability). The microbial count of the control cheese was higher throughout the analysis period. The coating showed potential for application as a barrier to contaminants in cheese, in addition to maintaining its freshness characteristics. Changes in the consistency of the dough were significant after 15 days of cold storage. The bioactive edible covering showed potential application to the conservation of rennet cheese and allowed greater stability of the food |
publishDate |
2020 |
dc.date.none.fl_str_mv |
2020-10-22T17:28:24Z 2020-10-21 2020-10-22T17:28:24Z 2020-04-27 |
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 |
Souza (2020) (SOUZA, 2020) https://repositorio.ufersa.edu.br/handle/prefix/5595 |
identifier_str_mv |
Souza (2020) (SOUZA, 2020) |
url |
https://repositorio.ufersa.edu.br/handle/prefix/5595 |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.relation.none.fl_str_mv |
SOUZA, Lara Barbosa de. Potencial de conservação de queijo coalho com o uso de cobertura a base de soro e conservante natural e sintético. 2020. 60 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 |
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Universidade Federal Rural do Semi-Árido (UFERSA) |
instacron_str |
UFERSA |
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UFERSA |
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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 |
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1807462490805633024 |