Microbiological and chemical characterization of Cabacinha cheese marketed in three municipalities in Vale do Jequitinhonha
| Autor(a) principal: | |
|---|---|
| Data de Publicação: | 2020 |
| Outros Autores: | , , , , , |
| Tipo de documento: | Artigo |
| Idioma: | eng |
| Título da fonte: | Research, Society and Development |
| Texto Completo: | https://rsdjournal.org/index.php/rsd/article/view/8049 |
Resumo: | Cabacinha cheese from Vale do Jequitinhonha is similar mozzarella, but in this milk is crude, being the product is stored at ambient without packaging. Besides it contributes to local income, customers may be food-poisoned. The objective of this study was to verify the physical-chemical and microbiological characteristics of samples of Cabacinha cheese produced and marketed in Vale do Jequitinhonha-MG. Samples were bought in tents (n=25), restaurants (n=4) and bakeries (n=2) located by BR 251 and BR 116 highways in the towns of Medina, Cachoeira de Pajeú and Pedra Azul. Cheeses from 17 marketplaces were purchased from the first town, 10 from the second and 4 from the third, respectively. The coliforms at 35ºC, Escherichia coli, coagulase positive Staphylococcus, lactic acid bacteria, filamentous fungi and yeasts were 1.8 x 103; 1 x 101; 4.6 x 103; 6.3 x 107 and 4.9 x 106 Colony Forming Units per gram, respectively, and Salmonella spp. are absent. The chemical characteristics mean was 26.47% of protein, 27.69% of fat, 4.34% of minerals, 36.23% of moisture, 843.66 mg/100g of sodium and pH of 5.14. This is the first paper that describes microbiological and chemical characteristics of Cabacinha cheese from Vale do Jequitinhonha. The absence of regulations for microbiological parameters may put the health of consumers at risk. |
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Microbiological and chemical characterization of Cabacinha cheese marketed in three municipalities in Vale do JequitinhonhaCaracterización microbiológica y química del queso Cabacinha comercializado en tres municipios del Vale de JequitinhonhaCaracterização microbiológica e química do Queijo Cabacinha comercializado em três municípios do Vale do JequitinhonhaArtesanal, comercialização, composição nutricional, massa filada.Artesanal, comercialización, composición nutricional, pastelería filamentoartisanal cheese, popular trade, nutritional composition, stirre-curd cheese.Cabacinha cheese from Vale do Jequitinhonha is similar mozzarella, but in this milk is crude, being the product is stored at ambient without packaging. Besides it contributes to local income, customers may be food-poisoned. The objective of this study was to verify the physical-chemical and microbiological characteristics of samples of Cabacinha cheese produced and marketed in Vale do Jequitinhonha-MG. Samples were bought in tents (n=25), restaurants (n=4) and bakeries (n=2) located by BR 251 and BR 116 highways in the towns of Medina, Cachoeira de Pajeú and Pedra Azul. Cheeses from 17 marketplaces were purchased from the first town, 10 from the second and 4 from the third, respectively. The coliforms at 35ºC, Escherichia coli, coagulase positive Staphylococcus, lactic acid bacteria, filamentous fungi and yeasts were 1.8 x 103; 1 x 101; 4.6 x 103; 6.3 x 107 and 4.9 x 106 Colony Forming Units per gram, respectively, and Salmonella spp. are absent. The chemical characteristics mean was 26.47% of protein, 27.69% of fat, 4.34% of minerals, 36.23% of moisture, 843.66 mg/100g of sodium and pH of 5.14. This is the first paper that describes microbiological and chemical characteristics of Cabacinha cheese from Vale do Jequitinhonha. The absence of regulations for microbiological parameters may put the health of consumers at risk.O queso Cabacinha de Vale do Jequitinhonha es similar a la mozzarella, sin embargo, se produce a partir de leche cruda y el producto se almacena a temperatura ambiente. Este derivado lácteo puede contribuir a incrementar los ingresos de la población local, especialmente de los vecinos de los márgenes de las carreteras, debido al gran flujo de vehículos y posibles compradores. Pueden contraer enfermedades transmitidas por los alimentos al ingerir alimentos contaminados debido a condiciones higiénico-sanitarias insatisfactorias. El objetivo de este estudio fue verificar las características físicas, químicas y microbiológicas del queso Cabacinha producidas y comercializadas en Vale do Jequitinhonha-MG.Las muestras se adquirieron en carpas (n = 25), restaurantes (n = 4) y panaderías (n = 2) ubicadas en las carreteras BR 251 y BR 116 en los municipios de Medina, Cachoeira de Pajeú y Pedra Azul. Los recuentos promedio de coliformes a 35 ºC, Escherichia coli, Staphylococcus coagulasa positiva, bacterias del ácido láctico, hongos filamentosos y levaduras fueron 1.8 x 103; 1 x 101; 4,6 x 103; 6,3 x 107 y 4,9 x 106 UFC / g, respectivamente, con Salmonella spp. Los valores medios de las características químicas fueron 26,47% de proteína, 27,69% de grasa, 4,34% de minerales, 36,23% de el humedad, 843,66 mg / 100 g de sodio y 5,14 de pH. . El estudio demostró la precariedad de las estructuras físicas y, en consecuencia, la falta de condiciones higiénico-sanitarias adecuadas. A pesar de estos problemas, hubo un recuento bajo de coliformes a 35 ºC y E. coli, en cuanto a Staphylococcus coagulasa positivo, el 80,64% de los quesos resultó en recuentos aceptados para la comercialización de Mozzarella. El porcentaje de 48,38% de las muestras de queso Cabacinha se clasificó como semigraso y de baja humedad, el resto como graso y de humedad media.O queijo cabacinha do Vale do Jequitinhonha é parecido com a mussarela, porém é produzido a partir de leite cru, sendo o produto armazenado em temperatura ambiente. Esse derivado lácteo pode contribuir para a elevação da renda da população local, principalmente dos moradores das margens das rodovias, em função do grande fluxo de veículos e possíveis compradores. Estes podem adquirir doenças de origem alimentar ao ingerirem alimentos contaminados por causa das condições higiênico-sanitárias insatisfatórias. O objetivo deste estudo foi verificar as características físico-químicas e microbiológicas de amostras de queijo Cabacinha produzidos e comercializados no Vale do Jequitinhonha-MG. As amostras foram adquiridas em barracas (n = 25), restaurantes (n = 4) e padarias (n = 2) localizadas nas rodovias BR 251 e BR 116 nos municípios de Medina, Cachoeira de Pajeú e Pedra Azul. As contagens médias de coliformes a 35 ºC, Escherichia coli, Staphylococcus coagulase positivo, bactérias ácido-lácticas, fungos filamentosos e leveduras foram 1,8 x 103; 1 x 101; 4,6 x 103; 6,3 x 107 e 4,9 x 106 UFC/g, respectivamente, sendo ausente Salmonella spp. Os valores médios referentes às características químicas foram 26,47% de proteína, 27,69% de gordura, 4,34% de minerais, 36,23% de umidade, 843,66 mg/100g de sódio e 5,14 de pH. O estudo demonstrou a precariedade das estruturas físicas e consequentemente a falta de condições higiênico-sanitárias adequadas. Apesar desses problemas houve baixa contagem de coliformes a 35 ºC e E. coli, quanto a Staphylococcus coagulase positivo, 80,64% dos queijos resultaram em contagens aceitas para a comercialização de Mussarela. O percentual de 48,38%, das amostras de Queijo Cabacinha, foi classificado como semigordo e de baixa umidade, o restante como gordo e média umidade.Research, Society and Development2020-09-14info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://rsdjournal.org/index.php/rsd/article/view/804910.33448/rsd-v9i9.8049Research, Society and Development; Vol. 9 No. 9; e979998049Research, Society and Development; Vol. 9 Núm. 9; e979998049Research, Society and Development; v. 9 n. 9; e9799980492525-3409reponame:Research, Society and Developmentinstname:Universidade Federal de Itajubá (UNIFEI)instacron:UNIFEIenghttps://rsdjournal.org/index.php/rsd/article/view/8049/7265Copyright (c) 2020 Adair da Silva Santos Filho; Christiano Vieira Pires; Andreia Marçal da Silva; Luana Sousa Silva; Maximiliano Soares Pinto; Gustavo Leal Teixeira; Neide Judith Faria de Oliveirahttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessda Silva Santos Filho, Adair Pires, Christiano VieiraMarçal da Silva, Andreia Sousa Silva, Luana Soares Pinto, Maximiliano Leal Teixeira, Gustavo Judith Faria de Oliveira, Neide2020-09-18T01:42:11Zoai:ojs.pkp.sfu.ca:article/8049Revistahttps://rsdjournal.org/index.php/rsd/indexPUBhttps://rsdjournal.org/index.php/rsd/oairsd.articles@gmail.com2525-34092525-3409opendoar:2024-01-17T09:30:36.833332Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)false |
| dc.title.none.fl_str_mv |
Microbiological and chemical characterization of Cabacinha cheese marketed in three municipalities in Vale do Jequitinhonha Caracterización microbiológica y química del queso Cabacinha comercializado en tres municipios del Vale de Jequitinhonha Caracterização microbiológica e química do Queijo Cabacinha comercializado em três municípios do Vale do Jequitinhonha |
| title |
Microbiological and chemical characterization of Cabacinha cheese marketed in three municipalities in Vale do Jequitinhonha |
| spellingShingle |
Microbiological and chemical characterization of Cabacinha cheese marketed in three municipalities in Vale do Jequitinhonha da Silva Santos Filho, Adair Artesanal, comercialização, composição nutricional, massa filada. Artesanal, comercialización, composición nutricional, pastelería filamento artisanal cheese, popular trade, nutritional composition, stirre-curd cheese. |
| title_short |
Microbiological and chemical characterization of Cabacinha cheese marketed in three municipalities in Vale do Jequitinhonha |
| title_full |
Microbiological and chemical characterization of Cabacinha cheese marketed in three municipalities in Vale do Jequitinhonha |
| title_fullStr |
Microbiological and chemical characterization of Cabacinha cheese marketed in three municipalities in Vale do Jequitinhonha |
| title_full_unstemmed |
Microbiological and chemical characterization of Cabacinha cheese marketed in three municipalities in Vale do Jequitinhonha |
| title_sort |
Microbiological and chemical characterization of Cabacinha cheese marketed in three municipalities in Vale do Jequitinhonha |
| author |
da Silva Santos Filho, Adair |
| author_facet |
da Silva Santos Filho, Adair Pires, Christiano Vieira Marçal da Silva, Andreia Sousa Silva, Luana Soares Pinto, Maximiliano Leal Teixeira, Gustavo Judith Faria de Oliveira, Neide |
| author_role |
author |
| author2 |
Pires, Christiano Vieira Marçal da Silva, Andreia Sousa Silva, Luana Soares Pinto, Maximiliano Leal Teixeira, Gustavo Judith Faria de Oliveira, Neide |
| author2_role |
author author author author author author |
| dc.contributor.author.fl_str_mv |
da Silva Santos Filho, Adair Pires, Christiano Vieira Marçal da Silva, Andreia Sousa Silva, Luana Soares Pinto, Maximiliano Leal Teixeira, Gustavo Judith Faria de Oliveira, Neide |
| dc.subject.por.fl_str_mv |
Artesanal, comercialização, composição nutricional, massa filada. Artesanal, comercialización, composición nutricional, pastelería filamento artisanal cheese, popular trade, nutritional composition, stirre-curd cheese. |
| topic |
Artesanal, comercialização, composição nutricional, massa filada. Artesanal, comercialización, composición nutricional, pastelería filamento artisanal cheese, popular trade, nutritional composition, stirre-curd cheese. |
| description |
Cabacinha cheese from Vale do Jequitinhonha is similar mozzarella, but in this milk is crude, being the product is stored at ambient without packaging. Besides it contributes to local income, customers may be food-poisoned. The objective of this study was to verify the physical-chemical and microbiological characteristics of samples of Cabacinha cheese produced and marketed in Vale do Jequitinhonha-MG. Samples were bought in tents (n=25), restaurants (n=4) and bakeries (n=2) located by BR 251 and BR 116 highways in the towns of Medina, Cachoeira de Pajeú and Pedra Azul. Cheeses from 17 marketplaces were purchased from the first town, 10 from the second and 4 from the third, respectively. The coliforms at 35ºC, Escherichia coli, coagulase positive Staphylococcus, lactic acid bacteria, filamentous fungi and yeasts were 1.8 x 103; 1 x 101; 4.6 x 103; 6.3 x 107 and 4.9 x 106 Colony Forming Units per gram, respectively, and Salmonella spp. are absent. The chemical characteristics mean was 26.47% of protein, 27.69% of fat, 4.34% of minerals, 36.23% of moisture, 843.66 mg/100g of sodium and pH of 5.14. This is the first paper that describes microbiological and chemical characteristics of Cabacinha cheese from Vale do Jequitinhonha. The absence of regulations for microbiological parameters may put the health of consumers at risk. |
| publishDate |
2020 |
| dc.date.none.fl_str_mv |
2020-09-14 |
| dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion |
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article |
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publishedVersion |
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https://rsdjournal.org/index.php/rsd/article/view/8049 10.33448/rsd-v9i9.8049 |
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https://rsdjournal.org/index.php/rsd/article/view/8049 |
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10.33448/rsd-v9i9.8049 |
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eng |
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eng |
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https://rsdjournal.org/index.php/rsd/article/view/8049/7265 |
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https://creativecommons.org/licenses/by/4.0 info:eu-repo/semantics/openAccess |
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https://creativecommons.org/licenses/by/4.0 |
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openAccess |
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application/pdf |
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Research, Society and Development |
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Research, Society and Development |
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Research, Society and Development; Vol. 9 No. 9; e979998049 Research, Society and Development; Vol. 9 Núm. 9; e979998049 Research, Society and Development; v. 9 n. 9; e979998049 2525-3409 reponame:Research, Society and Development instname:Universidade Federal de Itajubá (UNIFEI) instacron:UNIFEI |
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Universidade Federal de Itajubá (UNIFEI) |
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UNIFEI |
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Research, Society and Development |
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Research, Society and Development - Universidade Federal de Itajubá (UNIFEI) |
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rsd.articles@gmail.com |
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