Pasteurização de salsichas com ultrassom e micro-ondas
Autor(a) principal: | |
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Data de Publicação: | 2012 |
Tipo de documento: | Dissertação |
Idioma: | por |
Título da fonte: | Repositório Institucional Manancial UFSM |
Texto Completo: | http://repositorio.ufsm.br/handle/1/5725 |
Resumo: | This study aimed to develop new methods for pasteurization of sausages with the use of ultrasound and microwaves in order to reduce the bacterial load with more energy efficient and low impact on the characteristics of the product. For pasteurization with microwave oven, sausages were divided into 22 groups, of which one was the control that not received treatment, and the others received treatment in a microwave in different conditions, varying the time and power. The effect of the microwave treated sausage was evaluated with and without a water bath, in the presence or absence of packaging. Sausages treated with microwave unwrapped in conditions that do not change visually, reduced mesophilic and acid lactic bacteria statistically significant, but at a rate not significant for practical use. When treated were packaged, it was observed that the packaging commonly used in sausage has little resistance to microwave pasteurization, and breaks observed in some cases. It was necessary to use a water bath to maintain maintain package integrity. The data obtained on the sausage pasteurization with microwave suggest that are required the development of suitable packaging and adapting the machine to produce more uniform heating and controlled. For pasteurization with ultrasound were analyzed the effectiveness of the frequencies of 25 kHz and 130 kHz in the reduction of mesophilic bacteria and acid lactic bacteria and the effect of frequency on color, lipid oxidation and pH. We evaluated the potential bactericidal effect of ultrasound of 25 kHz on pathogenic bacteria Staphylococcus aureus and Bacillus cereus and the effect of storage on the microbiological aspects, lipid oxidation, color, pH and texture of pasteurized sausages with ultrasound. The frequency of 25 kHz, was more effective in reducing mesophilic bacteria and acid lactic bacteria and not changing color and pH, as well as producing lower lipid oxidation. The ultrasound effect was observed on the destruction of Bacillus cereus and apparently did not affect the cells of Staphylococcus aureus. For the avaluated storage conditions, ultrasound promoted inhibition of acid lactic, psychrotrophic and mesophilic bacteria and lower lipid oxidation up to 60 days of storage, with minimal color and pH change, without affecting the texture. |
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2013-03-142013-03-142012-04-12RAMPELOTTO, Cristine. Sausage pasteurization with the use of ultrasound and microwave. 2012. 82 f. Dissertação (Mestrado em Ciência e Tecnologia dos Alimentos) - Universidade Federal de Santa Maria, Santa Maria, 2012.http://repositorio.ufsm.br/handle/1/5725This study aimed to develop new methods for pasteurization of sausages with the use of ultrasound and microwaves in order to reduce the bacterial load with more energy efficient and low impact on the characteristics of the product. For pasteurization with microwave oven, sausages were divided into 22 groups, of which one was the control that not received treatment, and the others received treatment in a microwave in different conditions, varying the time and power. The effect of the microwave treated sausage was evaluated with and without a water bath, in the presence or absence of packaging. Sausages treated with microwave unwrapped in conditions that do not change visually, reduced mesophilic and acid lactic bacteria statistically significant, but at a rate not significant for practical use. When treated were packaged, it was observed that the packaging commonly used in sausage has little resistance to microwave pasteurization, and breaks observed in some cases. It was necessary to use a water bath to maintain maintain package integrity. The data obtained on the sausage pasteurization with microwave suggest that are required the development of suitable packaging and adapting the machine to produce more uniform heating and controlled. For pasteurization with ultrasound were analyzed the effectiveness of the frequencies of 25 kHz and 130 kHz in the reduction of mesophilic bacteria and acid lactic bacteria and the effect of frequency on color, lipid oxidation and pH. We evaluated the potential bactericidal effect of ultrasound of 25 kHz on pathogenic bacteria Staphylococcus aureus and Bacillus cereus and the effect of storage on the microbiological aspects, lipid oxidation, color, pH and texture of pasteurized sausages with ultrasound. The frequency of 25 kHz, was more effective in reducing mesophilic bacteria and acid lactic bacteria and not changing color and pH, as well as producing lower lipid oxidation. The ultrasound effect was observed on the destruction of Bacillus cereus and apparently did not affect the cells of Staphylococcus aureus. For the avaluated storage conditions, ultrasound promoted inhibition of acid lactic, psychrotrophic and mesophilic bacteria and lower lipid oxidation up to 60 days of storage, with minimal color and pH change, without affecting the texture.Este trabalho buscou desenvolver novas metodologias para a pasteurização de salsichas com o uso de ultrassom e micro-ondas com o objetivo de reduzir a carga bacteriana com mais eficiência energética e com baixo impacto sobre as características do produto. Para a pasteurização com micro-ondas as salsichas foram divididas aleatoriamente em 22 grupos, dos quais um foi o controle, que não recebeu nenhum tratamento, e os demais receberam tratamentos em micro-ondas em diferentes condições, variando tempo e potência. O efeito das micro-ondas foi avaliado em salsichas tratadas com e sem banho-maria, na presença e na ausência de embalagem. Salsichas tratadas com micro-ondas fora da embalagem em condições que não as alteraram visualmente apresentaram redução de bactérias láticas e mesófilas estatisticamente significativa, porém em taxa pouco expressiva para a utilização prática. Quando foram tratadas embaladas, foi observado que a embalagem comumente utilizada em salsichas tem pouca resistência para a pasteurização em micro-ondas, sendo observados rompimentos em alguns casos. Foi necessário utilizar banho-maria para preservar e manter a integridade das embalagens. Os dados obtidos sobre a pasteurização de salsicha com micro-ondas sugerem que é necessário o desenvolvimento de embalagens adequadas e a adaptação dos equipamentos para um aquecimento mais uniforme e controlado. Para a pasteurização com ultrassom analisou-se a efetividade das frequências de 25 kHz e 130 kHz na redução de bactérias láticas e mesófilas e o efeito das frequências sobre a cor, oxidação lipídica e pH. Avaliou-se também o potencial bactericida do ultrassom de 25 kHz frente às bactérias patogênicas Staphilococcus aureus e Bacillus cereus e o efeito do armazenamento sobre os aspectos microbiológicos, oxidação lipídica, cor, pH e textura das salsichas pasteurizadas com ultrassom. A frequência de 25 kHz, foi a mais eficiente na redução de bactérias láticas e mesófilas sem alterar cor e pH, além de produzir menor oxidação lipídica. O ultrassom teve efeito sobre a destruição de Bacillus cereus e, aparentemente, não afetou as células de Staphylococcus aureus. Nas condições de armazenamento avaliadas, o ultrassom promoveu inibição do crescimento de bactérias láticas, mesófilas e psicrotróficas e menor oxidação lipídica até 60 dias de armazenagem, apresentando pouca alteração de cor e pH sem afetar a textura.Coordenação de Aperfeiçoamento de Pessoal de Nível Superiorapplication/pdfporUniversidade Federal de Santa MariaPrograma de Pós-Graduação em Ciência e Tecnologia dos AlimentosUFSMBRCiência e Tecnologia dos AlimentosSalsichaPasteurizaçãoMicrobiologiaTBARSCooked sausagePasteurizationMicrobiologyCNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOSPasteurização de salsichas com ultrassom e micro-ondasSausage pasteurization with the use of ultrasound and microwaveinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/masterThesisTerra, Nelcindo Nascimentohttp://lattes.cnpq.br/4871318542229253Flores, Érico Marlon de Moraeshttp://lattes.cnpq.br/7167629055579212Campagnol, Paulo Cezar Bastianellohttp://lattes.cnpq.br/7821610349128835http://lattes.cnpq.br/5113110546802728Rampelotto, Cristine500700000006400500300500300bfa3c97a-4d50-46ea-949a-c273c21e15f22fa85e8d-b5d6-474a-8363-3e860f901a9abce48fa2-be48-48b8-8c70-998ba43026561818e9ae-dda5-4942-9cd5-7d10eae43bb3info:eu-repo/semantics/openAccessreponame:Repositório Institucional Manancial UFSMinstname:Universidade Federal de Santa Maria (UFSM)instacron:UFSMORIGINALRAMPELOTTO, CRISTINE.pdfapplication/pdf1588423http://repositorio.ufsm.br/bitstream/1/5725/1/RAMPELOTTO%2c%20CRISTINE.pdf4544c4c5001606cb9c8785b38dee1f00MD51TEXTRAMPELOTTO, CRISTINE.pdf.txtRAMPELOTTO, CRISTINE.pdf.txtExtracted texttext/plain166647http://repositorio.ufsm.br/bitstream/1/5725/2/RAMPELOTTO%2c%20CRISTINE.pdf.txt88e4ce6deaee42c0cc256cb9b52df5ebMD52THUMBNAILRAMPELOTTO, CRISTINE.pdf.jpgRAMPELOTTO, CRISTINE.pdf.jpgIM Thumbnailimage/jpeg4617http://repositorio.ufsm.br/bitstream/1/5725/3/RAMPELOTTO%2c%20CRISTINE.pdf.jpg8cfc33a39d7657c0dde3cd8a0a3109e1MD531/57252022-09-12 11:34:10.511oai:repositorio.ufsm.br:1/5725Repositório Institucionalhttp://repositorio.ufsm.br/PUBhttp://repositorio.ufsm.br/oai/requestouvidoria@ufsm.bropendoar:39132022-09-12T14:34:10Repositório Institucional Manancial UFSM - Universidade Federal de Santa Maria (UFSM)false |
dc.title.por.fl_str_mv |
Pasteurização de salsichas com ultrassom e micro-ondas |
dc.title.alternative.eng.fl_str_mv |
Sausage pasteurization with the use of ultrasound and microwave |
title |
Pasteurização de salsichas com ultrassom e micro-ondas |
spellingShingle |
Pasteurização de salsichas com ultrassom e micro-ondas Rampelotto, Cristine Salsicha Pasteurização Microbiologia TBARS Cooked sausage Pasteurization Microbiology CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS |
title_short |
Pasteurização de salsichas com ultrassom e micro-ondas |
title_full |
Pasteurização de salsichas com ultrassom e micro-ondas |
title_fullStr |
Pasteurização de salsichas com ultrassom e micro-ondas |
title_full_unstemmed |
Pasteurização de salsichas com ultrassom e micro-ondas |
title_sort |
Pasteurização de salsichas com ultrassom e micro-ondas |
author |
Rampelotto, Cristine |
author_facet |
Rampelotto, Cristine |
author_role |
author |
dc.contributor.advisor1.fl_str_mv |
Terra, Nelcindo Nascimento |
dc.contributor.advisor1Lattes.fl_str_mv |
http://lattes.cnpq.br/4871318542229253 |
dc.contributor.referee1.fl_str_mv |
Flores, Érico Marlon de Moraes |
dc.contributor.referee1Lattes.fl_str_mv |
http://lattes.cnpq.br/7167629055579212 |
dc.contributor.referee2.fl_str_mv |
Campagnol, Paulo Cezar Bastianello |
dc.contributor.referee2Lattes.fl_str_mv |
http://lattes.cnpq.br/7821610349128835 |
dc.contributor.authorLattes.fl_str_mv |
http://lattes.cnpq.br/5113110546802728 |
dc.contributor.author.fl_str_mv |
Rampelotto, Cristine |
contributor_str_mv |
Terra, Nelcindo Nascimento Flores, Érico Marlon de Moraes Campagnol, Paulo Cezar Bastianello |
dc.subject.por.fl_str_mv |
Salsicha Pasteurização Microbiologia TBARS |
topic |
Salsicha Pasteurização Microbiologia TBARS Cooked sausage Pasteurization Microbiology CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS |
dc.subject.eng.fl_str_mv |
Cooked sausage Pasteurization Microbiology |
dc.subject.cnpq.fl_str_mv |
CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS |
description |
This study aimed to develop new methods for pasteurization of sausages with the use of ultrasound and microwaves in order to reduce the bacterial load with more energy efficient and low impact on the characteristics of the product. For pasteurization with microwave oven, sausages were divided into 22 groups, of which one was the control that not received treatment, and the others received treatment in a microwave in different conditions, varying the time and power. The effect of the microwave treated sausage was evaluated with and without a water bath, in the presence or absence of packaging. Sausages treated with microwave unwrapped in conditions that do not change visually, reduced mesophilic and acid lactic bacteria statistically significant, but at a rate not significant for practical use. When treated were packaged, it was observed that the packaging commonly used in sausage has little resistance to microwave pasteurization, and breaks observed in some cases. It was necessary to use a water bath to maintain maintain package integrity. The data obtained on the sausage pasteurization with microwave suggest that are required the development of suitable packaging and adapting the machine to produce more uniform heating and controlled. For pasteurization with ultrasound were analyzed the effectiveness of the frequencies of 25 kHz and 130 kHz in the reduction of mesophilic bacteria and acid lactic bacteria and the effect of frequency on color, lipid oxidation and pH. We evaluated the potential bactericidal effect of ultrasound of 25 kHz on pathogenic bacteria Staphylococcus aureus and Bacillus cereus and the effect of storage on the microbiological aspects, lipid oxidation, color, pH and texture of pasteurized sausages with ultrasound. The frequency of 25 kHz, was more effective in reducing mesophilic bacteria and acid lactic bacteria and not changing color and pH, as well as producing lower lipid oxidation. The ultrasound effect was observed on the destruction of Bacillus cereus and apparently did not affect the cells of Staphylococcus aureus. For the avaluated storage conditions, ultrasound promoted inhibition of acid lactic, psychrotrophic and mesophilic bacteria and lower lipid oxidation up to 60 days of storage, with minimal color and pH change, without affecting the texture. |
publishDate |
2012 |
dc.date.issued.fl_str_mv |
2012-04-12 |
dc.date.accessioned.fl_str_mv |
2013-03-14 |
dc.date.available.fl_str_mv |
2013-03-14 |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/masterThesis |
format |
masterThesis |
status_str |
publishedVersion |
dc.identifier.citation.fl_str_mv |
RAMPELOTTO, Cristine. Sausage pasteurization with the use of ultrasound and microwave. 2012. 82 f. Dissertação (Mestrado em Ciência e Tecnologia dos Alimentos) - Universidade Federal de Santa Maria, Santa Maria, 2012. |
dc.identifier.uri.fl_str_mv |
http://repositorio.ufsm.br/handle/1/5725 |
identifier_str_mv |
RAMPELOTTO, Cristine. Sausage pasteurization with the use of ultrasound and microwave. 2012. 82 f. Dissertação (Mestrado em Ciência e Tecnologia dos Alimentos) - Universidade Federal de Santa Maria, Santa Maria, 2012. |
url |
http://repositorio.ufsm.br/handle/1/5725 |
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UFSM |
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Ciência e Tecnologia dos Alimentos |
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Universidade Federal de Santa Maria |
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