Desenvolvimento de presunto cozido pré-fermentado adicionado de fibra e cloreto de potássio
Autor(a) principal: | |
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Data de Publicação: | 2007 |
Tipo de documento: | Dissertação |
Idioma: | por |
Título da fonte: | Manancial - Repositório Digital da UFSM |
Texto Completo: | http://repositorio.ufsm.br/handle/1/27393 |
Resumo: | This work was as subject develop a new carneo product, named ham pre-fermented added of fiber and potassium chloride. The propose experiment was about three differents treatments, treatment 1 with standard wording also named of parcial control treatment 2, with the composition from treatment 1 with parcial substitution of sodium chloride by potassium chloride and add of insoluble wheat fiber and treatment 3 also composition of treatment 2, has initiated culture of Staphylococcus xylosus. The pieces was vaccum packed and submitted to ten days of fermentation to 5º C. The next step was made the cooking and after the stockpile accompaniment for 60 days. During the fermantation was make PH and microbiological analysis (mesophilic, psychrophilic, Micrococcacea e Staphylococcus xylosus). During the stockpile was made the same microbiological analysis of fermentation, physicochemical (pH, color, composition centesimal and minerals) and sensory analysis (color, aroma, texture and accepted). The PH values during the fermentation presented in the track starter add develop (up to 5.4). The starter culture added to treatment 3, presented significant growth (p<0,05) in the period of fermentation and the develop of this organism produce improvement confirmed by sensory assessment. The KCI added and what fiber don´t prejudiced the treatments 2 and 3, then already make possible a gain of potassium, that can be a benefit to hipertensive consumers. However, significantly (p<0,05), the control treatment presented life util with microbiologicals minors counts. |
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Desenvolvimento de presunto cozido pré-fermentado adicionado de fibra e cloreto de potássioDevelopment of cooked ham pre-fermented added of fiber and potassium chloridePresuntoFibraKClFermentaçãoStaphylococcus xylosusHamFiberFermentationCNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOSThis work was as subject develop a new carneo product, named ham pre-fermented added of fiber and potassium chloride. The propose experiment was about three differents treatments, treatment 1 with standard wording also named of parcial control treatment 2, with the composition from treatment 1 with parcial substitution of sodium chloride by potassium chloride and add of insoluble wheat fiber and treatment 3 also composition of treatment 2, has initiated culture of Staphylococcus xylosus. The pieces was vaccum packed and submitted to ten days of fermentation to 5º C. The next step was made the cooking and after the stockpile accompaniment for 60 days. During the fermantation was make PH and microbiological analysis (mesophilic, psychrophilic, Micrococcacea e Staphylococcus xylosus). During the stockpile was made the same microbiological analysis of fermentation, physicochemical (pH, color, composition centesimal and minerals) and sensory analysis (color, aroma, texture and accepted). The PH values during the fermentation presented in the track starter add develop (up to 5.4). The starter culture added to treatment 3, presented significant growth (p<0,05) in the period of fermentation and the develop of this organism produce improvement confirmed by sensory assessment. The KCI added and what fiber don´t prejudiced the treatments 2 and 3, then already make possible a gain of potassium, that can be a benefit to hipertensive consumers. However, significantly (p<0,05), the control treatment presented life util with microbiologicals minors counts.Este trabalho teve como objetivo desenvolver um novo produto cárneo denominado presunto cozido pré-fermentado adicionado de fibra e cloreto de potássio. O experimento proposto era composto de três diferentes tratamentos, Tratamento 1 com formulação padrão também denominado de controle, Tratamento 2, contendo a composição do Tratamento 1 com substituição parcial de cloreto de sódio por cloreto de potássio e adição de fibra insolúvel de trigo e Tratamento 3 que além da composição do Tratamento 2 continha cultura iniciadora de Staphylococcus xylosus. As peças foram embaladas á vácuo e submetidas a dez dias de fermentação a 5°C. Em seguida foi realizado o cozimento e posterior acompanhamento do armazenamento por 60 dias. Durante a fermentação foram realizadas analises de pH e microbiológicas (mesófilos, psicrotróficos, Micrococcacea e Staphylococcus xylosus). Durante o armazenamento foram realizadas as mesmas análises microbiológicas da fermentação, físico-químicas (pH, cor, composição centesimal e minerais) e análise sensorial (cor, sabor, aroma, textura e aceitabilidade). Os valores de pH durante a fermentação apresentaram-se na faixa de desenvolvimento do starter adicionado (acima de 5,4). A cultura starter adicionada ao tratamento 3 apresentou crescimento significativo (p<0,05) no período de fermentação e o desenvolvimento deste microrganismo proporcionou melhorias confirmadas com a avaliação sensorial. A adição de KCl e fibra de trigo não prejudicou sensorialmente os tratamentos 2 e 3 e ainda possibilitou um ganho em termos de potássio, o que pode ser um benefício aos consumidores hipertensos.. No entanto, significativamente (p<0,05), o tratamento controle apresentou vida útil com contagens microbiológicas menores.Universidade Federal de Santa MariaBrasilCiência e Tecnologia dos AlimentosUFSMPrograma de Pós-Graduação em Ciência e Tecnologia dos AlimentosCentro de Ciências RuraisTerra, Nelcindo Nascimentohttp://lattes.cnpq.br/4871318542229253Fries, Leadir Lucy MartinsCichoski, AlexandreKubota, Ernesto HashimeBaldissera, Eliana Maria2022-12-19T17:40:49Z2022-12-19T17:40:49Z2007-12-10info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/masterThesisapplication/pdfhttp://repositorio.ufsm.br/handle/1/27393porAttribution-NonCommercial-NoDerivatives 4.0 Internationalhttp://creativecommons.org/licenses/by-nc-nd/4.0/info:eu-repo/semantics/openAccessreponame:Manancial - Repositório Digital da UFSMinstname:Universidade Federal de Santa Maria (UFSM)instacron:UFSM2022-12-19T17:40:49Zoai:repositorio.ufsm.br:1/27393Biblioteca Digital de Teses e Dissertaçõeshttps://repositorio.ufsm.br/ONGhttps://repositorio.ufsm.br/oai/requestatendimento.sib@ufsm.br||tedebc@gmail.comopendoar:2022-12-19T17:40:49Manancial - Repositório Digital da UFSM - Universidade Federal de Santa Maria (UFSM)false |
dc.title.none.fl_str_mv |
Desenvolvimento de presunto cozido pré-fermentado adicionado de fibra e cloreto de potássio Development of cooked ham pre-fermented added of fiber and potassium chloride |
title |
Desenvolvimento de presunto cozido pré-fermentado adicionado de fibra e cloreto de potássio |
spellingShingle |
Desenvolvimento de presunto cozido pré-fermentado adicionado de fibra e cloreto de potássio Baldissera, Eliana Maria Presunto Fibra KCl Fermentação Staphylococcus xylosus Ham Fiber Fermentation CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS |
title_short |
Desenvolvimento de presunto cozido pré-fermentado adicionado de fibra e cloreto de potássio |
title_full |
Desenvolvimento de presunto cozido pré-fermentado adicionado de fibra e cloreto de potássio |
title_fullStr |
Desenvolvimento de presunto cozido pré-fermentado adicionado de fibra e cloreto de potássio |
title_full_unstemmed |
Desenvolvimento de presunto cozido pré-fermentado adicionado de fibra e cloreto de potássio |
title_sort |
Desenvolvimento de presunto cozido pré-fermentado adicionado de fibra e cloreto de potássio |
author |
Baldissera, Eliana Maria |
author_facet |
Baldissera, Eliana Maria |
author_role |
author |
dc.contributor.none.fl_str_mv |
Terra, Nelcindo Nascimento http://lattes.cnpq.br/4871318542229253 Fries, Leadir Lucy Martins Cichoski, Alexandre Kubota, Ernesto Hashime |
dc.contributor.author.fl_str_mv |
Baldissera, Eliana Maria |
dc.subject.por.fl_str_mv |
Presunto Fibra KCl Fermentação Staphylococcus xylosus Ham Fiber Fermentation CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS |
topic |
Presunto Fibra KCl Fermentação Staphylococcus xylosus Ham Fiber Fermentation CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS |
description |
This work was as subject develop a new carneo product, named ham pre-fermented added of fiber and potassium chloride. The propose experiment was about three differents treatments, treatment 1 with standard wording also named of parcial control treatment 2, with the composition from treatment 1 with parcial substitution of sodium chloride by potassium chloride and add of insoluble wheat fiber and treatment 3 also composition of treatment 2, has initiated culture of Staphylococcus xylosus. The pieces was vaccum packed and submitted to ten days of fermentation to 5º C. The next step was made the cooking and after the stockpile accompaniment for 60 days. During the fermantation was make PH and microbiological analysis (mesophilic, psychrophilic, Micrococcacea e Staphylococcus xylosus). During the stockpile was made the same microbiological analysis of fermentation, physicochemical (pH, color, composition centesimal and minerals) and sensory analysis (color, aroma, texture and accepted). The PH values during the fermentation presented in the track starter add develop (up to 5.4). The starter culture added to treatment 3, presented significant growth (p<0,05) in the period of fermentation and the develop of this organism produce improvement confirmed by sensory assessment. The KCI added and what fiber don´t prejudiced the treatments 2 and 3, then already make possible a gain of potassium, that can be a benefit to hipertensive consumers. However, significantly (p<0,05), the control treatment presented life util with microbiologicals minors counts. |
publishDate |
2007 |
dc.date.none.fl_str_mv |
2007-12-10 2022-12-19T17:40:49Z 2022-12-19T17:40:49Z |
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.uri.fl_str_mv |
http://repositorio.ufsm.br/handle/1/27393 |
url |
http://repositorio.ufsm.br/handle/1/27393 |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.rights.driver.fl_str_mv |
Attribution-NonCommercial-NoDerivatives 4.0 International http://creativecommons.org/licenses/by-nc-nd/4.0/ info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
Attribution-NonCommercial-NoDerivatives 4.0 International http://creativecommons.org/licenses/by-nc-nd/4.0/ |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Universidade Federal de Santa Maria Brasil Ciência e Tecnologia dos Alimentos UFSM Programa de Pós-Graduação em Ciência e Tecnologia dos Alimentos Centro de Ciências Rurais |
publisher.none.fl_str_mv |
Universidade Federal de Santa Maria Brasil Ciência e Tecnologia dos Alimentos UFSM Programa de Pós-Graduação em Ciência e Tecnologia dos Alimentos Centro de Ciências Rurais |
dc.source.none.fl_str_mv |
reponame:Manancial - Repositório Digital da UFSM instname:Universidade Federal de Santa Maria (UFSM) instacron:UFSM |
instname_str |
Universidade Federal de Santa Maria (UFSM) |
instacron_str |
UFSM |
institution |
UFSM |
reponame_str |
Manancial - Repositório Digital da UFSM |
collection |
Manancial - Repositório Digital da UFSM |
repository.name.fl_str_mv |
Manancial - Repositório Digital da UFSM - Universidade Federal de Santa Maria (UFSM) |
repository.mail.fl_str_mv |
atendimento.sib@ufsm.br||tedebc@gmail.com |
_version_ |
1805922154883055616 |