Defumação do queijo coalho utilizando a defumação líquida e um protótipo de um mini defumador

Detalhes bibliográficos
Autor(a) principal: Pedral, Amanda de Lucena
Data de Publicação: 2014
Tipo de documento: Dissertação
Idioma: por
Título da fonte: Repositório Institucional da UFS
Texto Completo: http://ri.ufs.br/jspui/handle/riufs/16092
Resumo: Brazil has a variety of cheeses produced by handmade which has different characteristics according to the region where this cheese is produced. In the Northeast, the main artisan cheese is the coalho cheese that stands out for being a typical product of the northeastern hinterland is much used among the culinary delicacies of the region. Conventional smoking is a method used since antiquity for food preservation, currently. it is understood by smoking the process of exposing food to smoke from aromatic woods. When performed at temperatures below 30 ° C is called cold curing, hot curing and if the temperature is greater than 30 °C. With this technique an aroma, flavor and color typical of smoked products which can also produce preservative effect arises. Conventional smoking is being increasingly replaced by the use of liquid smoke flavoring or "liquid smoke" as it is also known. The liquid smoke flavoring is used to replace natural smoke vapors as a means to develop flavor and color characteristics of smoked as well as an antioxidant and bactericidal products. The aim of this study was to develop the coalho cheese smoked from the liquid smoking and using a mini smoker, in order to obtain a new product, checking physical chemical changes, sensory acceptance and evaluate the presence of Polycyclic Aromatic Hydrocarbons (PAH). Using industrial coalho cheese was held conventional processes using a mini smoker smoking and liquid smoking using the liquid smoke. The smoked curd cheeses were stored for 28 days in packs of high density polyethylene in vacuum exhibitors at 5 ± 1 ° C. The physico-chemical analyzes showed significant differences in the parameters during storage of moisture, pH, acidity, phenols and color. Regarding the texture profile analysis, the samples showed significant differences for hardness and chewiness, which showed a positive correlation between these two parameters. Sensory analysis indicated that the products had good acceptability and the smoked cheese using the mini smoker got best purchase intent. Although the coalho cheese be a semigordo or fat cheese and PAH possess lipophilic behavior, no evidence of PHA were found in the samples analyzed. We conclude that the use of smoking, both with mini smoker as with liquid smoke, added value to coalho cheese, it is possible to develop a new product, with positive organoleptic and nutritional characteristics, and sensory acceptability by consumers and absence of carcinogenic compounds.
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spelling Pedral, Amanda de LucenaCastro, Alessandra AlmeidaBarbosa Júnior, Antônio Márcio2022-08-11T22:49:49Z2022-08-11T22:49:49Z2014-10-25PEDRAL, Amanda de Lucena. Defumação do queijo coalho utilizando a defumação líquida e um protótipo de um mini defumador. 2014. 79 f. Dissertação (Mestrado em Ciência e Tecnologia de Alimentos) - Universidade Federal de Sergipe, São Cristóvão, 2014.http://ri.ufs.br/jspui/handle/riufs/16092Brazil has a variety of cheeses produced by handmade which has different characteristics according to the region where this cheese is produced. In the Northeast, the main artisan cheese is the coalho cheese that stands out for being a typical product of the northeastern hinterland is much used among the culinary delicacies of the region. Conventional smoking is a method used since antiquity for food preservation, currently. it is understood by smoking the process of exposing food to smoke from aromatic woods. When performed at temperatures below 30 ° C is called cold curing, hot curing and if the temperature is greater than 30 °C. With this technique an aroma, flavor and color typical of smoked products which can also produce preservative effect arises. Conventional smoking is being increasingly replaced by the use of liquid smoke flavoring or "liquid smoke" as it is also known. The liquid smoke flavoring is used to replace natural smoke vapors as a means to develop flavor and color characteristics of smoked as well as an antioxidant and bactericidal products. The aim of this study was to develop the coalho cheese smoked from the liquid smoking and using a mini smoker, in order to obtain a new product, checking physical chemical changes, sensory acceptance and evaluate the presence of Polycyclic Aromatic Hydrocarbons (PAH). Using industrial coalho cheese was held conventional processes using a mini smoker smoking and liquid smoking using the liquid smoke. The smoked curd cheeses were stored for 28 days in packs of high density polyethylene in vacuum exhibitors at 5 ± 1 ° C. The physico-chemical analyzes showed significant differences in the parameters during storage of moisture, pH, acidity, phenols and color. Regarding the texture profile analysis, the samples showed significant differences for hardness and chewiness, which showed a positive correlation between these two parameters. Sensory analysis indicated that the products had good acceptability and the smoked cheese using the mini smoker got best purchase intent. Although the coalho cheese be a semigordo or fat cheese and PAH possess lipophilic behavior, no evidence of PHA were found in the samples analyzed. We conclude that the use of smoking, both with mini smoker as with liquid smoke, added value to coalho cheese, it is possible to develop a new product, with positive organoleptic and nutritional characteristics, and sensory acceptability by consumers and absence of carcinogenic compounds.O Brasil possui uma variedade de queijos produzidos de forma artesanal que tem características diferenciadas de acordo com a região em que esse queijo é produzido. Na região Nordeste, o principal queijo artesanal é o queijo coalho que se destaca por ser um produto típico do sertão nordestino sendo muito utilizado entre as iguarias da culinária da região. A defumação convencional é um método usado desde a remota antiguidade para conservação de alimentos, atualmente, entende-se por defumação o processo de expor o alimento à fumaça proveniente de madeiras aromáticas. Quando realizada em temperaturas inferiores a 30ºC é chamada de defumação a frio, e de defumação a quente caso a temperatura seja maior que 30ºC. Com essa técnica surge um aroma, sabor e coloração típicos dos produtos defumados onde também pode produzir efeito preservativo. A defumação convencional está sendo substituída cada vez mais pelo emprego de aromatizante líquido de fumaça ou “fumaça líquida” como também é conhecida. O aromatizante líquido de fumaça é utilizado para substituir vapores de fumaça naturais como um meio de desenvolver características de cor e sabor de produtos defumados e também como antioxidante e bactericida. O objetivo deste trabalho foi desenvolver o queijo coalho defumado a partir da defumação líquida e utilizando um mini defumador, com a finalidade de obter um novo produto, verificando as mudanças físicas, químicas, aceitação sensorial e avaliar a presença de Hidrocarbonetos Aromáticos Policíclicos (HPA). Utilizando o queijo coalho industrial realizou-se os processos de defumação convencional utilizando um mini defumador e defumação líquida, utilizando a fumaça líquida. Os queijos coalho defumados foram armazenadas por 28 dias em embalagens de polietileno de alta densidade a vácuo em expositores a 5±1°C. As análises físico-químicas demonstraram diferenças significativas durante o armazenamento nos parâmetros de umidade, pH, acidez, fenóis e na cor. Em relação à análise de perfil de textura, as amostras apresentaram diferenças significativas nos parâmetros dureza e mastigabilidade, onde apresentaram correlação positiva entre esses dois parâmetros. As análises sensoriais indicaram que os produtos tiveram boa aceitabilidade e o queijo defumado utilizando o mini defumador obteve melhor intenção de compra. Apesar de o queijo coalho ser um queijo semigordo ou gordo e os HPA possuírem comportamento lipofílico, não foram encontrados indícios de HPA nas amostras analisadas. Conclui-se que com a utilização da defumação, tanto com o mini defumador quanto com a fumaça líquida, agregou valor ao queijo coalho, sendo possível desenvolver um novo produto, com características organolépticas e nutricionais positivas, sendo sensorialmente bem aceitos pelos consumidores e com ausência de compostos cancerígenos.Coordenação de Aperfeiçoamento de Pessoal de Nível Superior - CAPESSão CristóvãoporTecnologia de alimentosQueijo de coalhoQueijosConservação de alimentosQueijo coalhoMini defumadorDefumação líquidaCheese coalhoMini smokerLiquid smokingCIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOSDefumação do queijo coalho utilizando a defumação líquida e um protótipo de um mini defumadorinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/masterThesisPós-Graduação em Ciência e Tecnologia de AlimentosUniversidade Federal de Sergipereponame:Repositório Institucional da UFSinstname:Universidade Federal de Sergipe (UFS)instacron:UFSinfo:eu-repo/semantics/openAccessLICENSElicense.txtlicense.txttext/plain; charset=utf-81475https://ri.ufs.br/jspui/bitstream/riufs/16092/1/license.txt098cbbf65c2c15e1fb2e49c5d306a44cMD51ORIGINALAMANDA_ LUCENA_PEDRAL.pdfAMANDA_ LUCENA_PEDRAL.pdfapplication/pdf1235464https://ri.ufs.br/jspui/bitstream/riufs/16092/2/AMANDA_%20LUCENA_PEDRAL.pdfa9d5df2bac2d2cbff83f75c5ba00b5d8MD52TEXTAMANDA_ LUCENA_PEDRAL.pdf.txtAMANDA_ LUCENA_PEDRAL.pdf.txtExtracted texttext/plain141385https://ri.ufs.br/jspui/bitstream/riufs/16092/3/AMANDA_%20LUCENA_PEDRAL.pdf.txt349024ebe527077c7f2fb3869d779c2dMD53THUMBNAILAMANDA_ LUCENA_PEDRAL.pdf.jpgAMANDA_ LUCENA_PEDRAL.pdf.jpgGenerated Thumbnailimage/jpeg1265https://ri.ufs.br/jspui/bitstream/riufs/16092/4/AMANDA_%20LUCENA_PEDRAL.pdf.jpg7535f46220cdb8c5c102cf83bc1e5d32MD54riufs/160922022-08-11 19:49:50.131oai:ufs.br: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Repositório InstitucionalPUBhttps://ri.ufs.br/oai/requestrepositorio@academico.ufs.bropendoar:2022-08-11T22:49:50Repositório Institucional da UFS - Universidade Federal de Sergipe (UFS)false
dc.title.pt_BR.fl_str_mv Defumação do queijo coalho utilizando a defumação líquida e um protótipo de um mini defumador
title Defumação do queijo coalho utilizando a defumação líquida e um protótipo de um mini defumador
spellingShingle Defumação do queijo coalho utilizando a defumação líquida e um protótipo de um mini defumador
Pedral, Amanda de Lucena
Tecnologia de alimentos
Queijo de coalho
Queijos
Conservação de alimentos
Queijo coalho
Mini defumador
Defumação líquida
Cheese coalho
Mini smoker
Liquid smoking
CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS
title_short Defumação do queijo coalho utilizando a defumação líquida e um protótipo de um mini defumador
title_full Defumação do queijo coalho utilizando a defumação líquida e um protótipo de um mini defumador
title_fullStr Defumação do queijo coalho utilizando a defumação líquida e um protótipo de um mini defumador
title_full_unstemmed Defumação do queijo coalho utilizando a defumação líquida e um protótipo de um mini defumador
title_sort Defumação do queijo coalho utilizando a defumação líquida e um protótipo de um mini defumador
author Pedral, Amanda de Lucena
author_facet Pedral, Amanda de Lucena
author_role author
dc.contributor.author.fl_str_mv Pedral, Amanda de Lucena
dc.contributor.advisor1.fl_str_mv Castro, Alessandra Almeida
dc.contributor.advisor-co1.fl_str_mv Barbosa Júnior, Antônio Márcio
contributor_str_mv Castro, Alessandra Almeida
Barbosa Júnior, Antônio Márcio
dc.subject.por.fl_str_mv Tecnologia de alimentos
Queijo de coalho
Queijos
Conservação de alimentos
Queijo coalho
Mini defumador
Defumação líquida
Cheese coalho
topic Tecnologia de alimentos
Queijo de coalho
Queijos
Conservação de alimentos
Queijo coalho
Mini defumador
Defumação líquida
Cheese coalho
Mini smoker
Liquid smoking
CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS
dc.subject.eng.fl_str_mv Mini smoker
Liquid smoking
dc.subject.cnpq.fl_str_mv CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS
description Brazil has a variety of cheeses produced by handmade which has different characteristics according to the region where this cheese is produced. In the Northeast, the main artisan cheese is the coalho cheese that stands out for being a typical product of the northeastern hinterland is much used among the culinary delicacies of the region. Conventional smoking is a method used since antiquity for food preservation, currently. it is understood by smoking the process of exposing food to smoke from aromatic woods. When performed at temperatures below 30 ° C is called cold curing, hot curing and if the temperature is greater than 30 °C. With this technique an aroma, flavor and color typical of smoked products which can also produce preservative effect arises. Conventional smoking is being increasingly replaced by the use of liquid smoke flavoring or "liquid smoke" as it is also known. The liquid smoke flavoring is used to replace natural smoke vapors as a means to develop flavor and color characteristics of smoked as well as an antioxidant and bactericidal products. The aim of this study was to develop the coalho cheese smoked from the liquid smoking and using a mini smoker, in order to obtain a new product, checking physical chemical changes, sensory acceptance and evaluate the presence of Polycyclic Aromatic Hydrocarbons (PAH). Using industrial coalho cheese was held conventional processes using a mini smoker smoking and liquid smoking using the liquid smoke. The smoked curd cheeses were stored for 28 days in packs of high density polyethylene in vacuum exhibitors at 5 ± 1 ° C. The physico-chemical analyzes showed significant differences in the parameters during storage of moisture, pH, acidity, phenols and color. Regarding the texture profile analysis, the samples showed significant differences for hardness and chewiness, which showed a positive correlation between these two parameters. Sensory analysis indicated that the products had good acceptability and the smoked cheese using the mini smoker got best purchase intent. Although the coalho cheese be a semigordo or fat cheese and PAH possess lipophilic behavior, no evidence of PHA were found in the samples analyzed. We conclude that the use of smoking, both with mini smoker as with liquid smoke, added value to coalho cheese, it is possible to develop a new product, with positive organoleptic and nutritional characteristics, and sensory acceptability by consumers and absence of carcinogenic compounds.
publishDate 2014
dc.date.issued.fl_str_mv 2014-10-25
dc.date.accessioned.fl_str_mv 2022-08-11T22:49:49Z
dc.date.available.fl_str_mv 2022-08-11T22:49:49Z
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dc.identifier.citation.fl_str_mv PEDRAL, Amanda de Lucena. Defumação do queijo coalho utilizando a defumação líquida e um protótipo de um mini defumador. 2014. 79 f. Dissertação (Mestrado em Ciência e Tecnologia de Alimentos) - Universidade Federal de Sergipe, São Cristóvão, 2014.
dc.identifier.uri.fl_str_mv http://ri.ufs.br/jspui/handle/riufs/16092
identifier_str_mv PEDRAL, Amanda de Lucena. Defumação do queijo coalho utilizando a defumação líquida e um protótipo de um mini defumador. 2014. 79 f. Dissertação (Mestrado em Ciência e Tecnologia de Alimentos) - Universidade Federal de Sergipe, São Cristóvão, 2014.
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