Ação descontaminante do ácido peracético em frango de corte

• Autor(a) principal: Rezende, Heloísa Carneiro de
• Data de Publicação: 2023
• Tipo de documento: Dissertação
• Idioma: por
• Título da fonte: Repositório Institucional da UFU
• Texto Completo: https://repositorio.ufu.br/handle/123456789/38008; http://doi.org/10.14393/ufu.di.2023.8058
• topic: Segurança dos Alimentos; Intervenção microbiana; Processo avícola; Ácido Peracético; HEDP; Microbiota de aves; Delineamento composto central rotacional; Poultry microbiota; Food safety; Microbial intervention; Poultry process; Rotational central composite design; CNPQ::ENGENHARIAS::ENGENHARIA QUIMICA::PROCESSOS INDUSTRIAIS DE ENGENHARIA QUIMICA; Tecnologia de alimentos; Frango de corte - Contaminação; Alimentos - Manuseio - Medidas de segurança; Indústria avícola

The poultry slaughter on a large scale is a fast and highly automated process, which makes cross-contamination possible during the process, if the control parameters are not strictly controlled. To this end, the use of organic acids for poultry meat decontamination is an important strategy for reducing foodborne illnesses. In Brazil, there is still no approval for the use of supporting technology that can help control and spread the burden of foodborne diseases (DTA's) by MAPA. Given the above, this work investigated the application of peracetic acid (PAA) in chicken breast and thigh cuts, to: (a) evaluate the effectiveness of PAA as an antimicrobial in Salmonella enterica, through the reduction of bacteria that indicate relevance in the poultry process and (b) evaluate the impact of PAA on the color, texture and weight loss by cooking of samples of skinless chicken breast and chicken thighs with skin. Through the Rotational Central Composite Design (DCCR) the best conditions of the variables concentration and time of peracetic acid application in chicken breast and thigh cuts were determined. Evaluating the microbiological characteristics of the cuts treated with peracetic acid solution, it was possible to reduce up to 2.90 for Enterobacteriaceae in chicken breast with the conditions in the central point region (1500 ppm) and 3.65 also for Enterobacteriaceae in chicken thigh when applied concentrations above 1800 ppm. Peracetic acid did not influence the technological characteristics of chicken meat since it did not change the appearance characteristics of fresh meat evaluated by objective analyzes (color, texture and loss of cooking), which could impact consumer preference and acceptability.