Microbiological quality and physicochemical characteristics of homemade mayonnaise served in snack bars in the city of Manaus, Amazonas

Detalhes bibliográficos
Autor(a) principal: Silva , Luiz Henrique Guedes
Data de Publicação: 2021
Outros Autores: Colares , Janderley Almeida, Ramos , José Antonio Ferreira, Moreno , Matheus Nunes, Martim, Salomão Rocha
Tipo de documento: Artigo
Idioma: por
Título da fonte: Research, Society and Development
Texto Completo: https://rsdjournal.org/index.php/rsd/article/view/23722
Resumo: The consumption of homemade mayonnaise has been growing due to its nutritional and sensory characteristics. There are few studies reporting the sanitary quality and intrinsic characteristics of these products served in commercial establishments in Manaus-Amazonas. This study aimed to carry out the microbiological analysis and the physicochemical characteristics of homemade mayonnaise served in snack bars in the city of Manaus, Amazonas. Ten samples were collected in snack bars in the south-central (ZCS), east (ZL), north (ZN), west ZO) and south (ZS) zones. These products were evaluated for the presence of microorganisms (Coliforms at 45 °C, Escherichia coli and Salmonella sp.) and physicochemical characteristics (total titratable acidity and pH). The samples showed low Coliform counts at 45 °C (6.8 NMP/g to 21 NMP/g), absence of E. coli and Salmonella sp. The significant values ​​of acidity (2.90%) and pH (5.32) were determined in samples ZL1 and ZS1, respectively. Homemade mayonnaise served in snack bars in Manaus meet current microbiological standards. The evaluations of the quality parameters of these products must be continuous, considering their high acceptance in the capital of Amazonas.
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spelling Microbiological quality and physicochemical characteristics of homemade mayonnaise served in snack bars in the city of Manaus, AmazonasCalidad microbiológica y características fisicoquímicas de la mayonesa casera servida en loncherías de la ciudad de Manaus, AmazonasQualidade microbiológica e características físico-químicas de maioneses caseiras servidas em lanchonetes da cidade de Manaus, AmazonasEmulsionMicrobiologyIntrinsic propertiesQuality.EmulsiónMicrobiologíaPropiedades intrínsecasCalidad.EmulsãoMicrobiologiaPropriedades intrínsecasQualidade.The consumption of homemade mayonnaise has been growing due to its nutritional and sensory characteristics. There are few studies reporting the sanitary quality and intrinsic characteristics of these products served in commercial establishments in Manaus-Amazonas. This study aimed to carry out the microbiological analysis and the physicochemical characteristics of homemade mayonnaise served in snack bars in the city of Manaus, Amazonas. Ten samples were collected in snack bars in the south-central (ZCS), east (ZL), north (ZN), west ZO) and south (ZS) zones. These products were evaluated for the presence of microorganisms (Coliforms at 45 °C, Escherichia coli and Salmonella sp.) and physicochemical characteristics (total titratable acidity and pH). The samples showed low Coliform counts at 45 °C (6.8 NMP/g to 21 NMP/g), absence of E. coli and Salmonella sp. The significant values ​​of acidity (2.90%) and pH (5.32) were determined in samples ZL1 and ZS1, respectively. Homemade mayonnaise served in snack bars in Manaus meet current microbiological standards. The evaluations of the quality parameters of these products must be continuous, considering their high acceptance in the capital of Amazonas.El consumo de mayonesa casera ha ido creciendo por sus características nutricionales y sensoriales. Existen pocos estudios que reporten la calidad sanitaria y las características intrínsecas de estos productos servidos en establecimientos comerciales en Manaus-Amazonas. Este estudio tuvo como objetivo realizar el análisis microbiológico y las características fisicoquímicas de la mayonesa casera servida en loncherías de la ciudad de Manaus, Amazonas. Se recolectaron diez muestras en loncherías de las zonas centro-sur (ZCS), leste (ZL), norte (ZN), oeste ZO) e sul (ZS). Estos productos fueron evaluados por la presencia de microorganismos. (Coliformes a 45 °C, Escherichia coli e Salmonella sp.) y características fisicoquímicas (acidez total titulable y pH). Las muestras tenían recuentos bajos de coliformes a 45 ° C (6,8 NMP/g a 21 NMP/g), ausencia de E. coli e Salmonella sp. Los valores significativos de acidez (2,90%) y pH (5,32) se determinaron en las muestras ZL1 y ZS1, respectivamente. La mayonesa casera que se sirve en las loncherías de Manaus cumple con los estándares microbiológicos actuales. Las evaluaciones de los parámetros de calidad de estos productos deben ser continuas, considerando su alta aceptación en la capital de Amazonas.O consumo de maioneses caseiras vem crescendo devido as suas características nutricionais e sensoriais. Há poucos estudos reportando a qualidade sanitária e as características intrínsecas desses produtos servidos em estabelecimentos comerciais de Manaus-Amazonas. O presente estudo teve por objetivo realizar a análise microbiológica e as características físico-químicas de maioneses caseiras servidas em lanchonetes da cidade de Manaus, Amazonas. Dez amostras foram coletadas em lanchonetes das zonas centro-sul (ZCS), leste (ZL), norte (ZN), oeste ZO) e sul (ZS). Esses produtos foram avaliados quanto à presença de microrganismos (Coliformes a 45 °C, Escherichia coli e Salmonella sp.) e características físico-químicas (acidez titulável total e pH).  As amostras apresentaram baixas contagens de coliformes a 45 °C (6,8 NMP/g a 21 NMP/g), ausência de E. coli e Salmonella sp. Os valores significativos de acidez (2,90 %) e pH (5,32) foram determinados nas amostras ZL1 e ZS1, respectivamente. As maioneses caseiras servidas em lanchonetes de Manaus atendem aos padrões microbiológicos vigentes. As avalições dos parâmetros de qualidade desses produtos devem ser contínuas, considerando a sua elevada aceitação na capital amazonense.Research, Society and Development2021-12-04info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://rsdjournal.org/index.php/rsd/article/view/2372210.33448/rsd-v10i16.23722Research, Society and Development; Vol. 10 No. 16; e215101623722Research, Society and Development; Vol. 10 Núm. 16; e215101623722Research, Society and Development; v. 10 n. 16; e2151016237222525-3409reponame:Research, Society and Developmentinstname:Universidade Federal de Itajubá (UNIFEI)instacron:UNIFEIporhttps://rsdjournal.org/index.php/rsd/article/view/23722/20619Copyright (c) 2021 Luiz Henrique Guedes Silva ; Janderley Almeida Colares ; José Antonio Ferreira Ramos ; Matheus Nunes Moreno ; Salomão Rocha Martimhttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessSilva , Luiz Henrique GuedesColares , Janderley AlmeidaRamos , José Antonio Ferreira Moreno , Matheus NunesMartim, Salomão Rocha2021-12-20T11:03:07Zoai:ojs.pkp.sfu.ca:article/23722Revistahttps://rsdjournal.org/index.php/rsd/indexPUBhttps://rsdjournal.org/index.php/rsd/oairsd.articles@gmail.com2525-34092525-3409opendoar:2024-01-17T09:42:30.223384Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)false
dc.title.none.fl_str_mv Microbiological quality and physicochemical characteristics of homemade mayonnaise served in snack bars in the city of Manaus, Amazonas
Calidad microbiológica y características fisicoquímicas de la mayonesa casera servida en loncherías de la ciudad de Manaus, Amazonas
Qualidade microbiológica e características físico-químicas de maioneses caseiras servidas em lanchonetes da cidade de Manaus, Amazonas
title Microbiological quality and physicochemical characteristics of homemade mayonnaise served in snack bars in the city of Manaus, Amazonas
spellingShingle Microbiological quality and physicochemical characteristics of homemade mayonnaise served in snack bars in the city of Manaus, Amazonas
Silva , Luiz Henrique Guedes
Emulsion
Microbiology
Intrinsic properties
Quality.
Emulsión
Microbiología
Propiedades intrínsecas
Calidad.
Emulsão
Microbiologia
Propriedades intrínsecas
Qualidade.
title_short Microbiological quality and physicochemical characteristics of homemade mayonnaise served in snack bars in the city of Manaus, Amazonas
title_full Microbiological quality and physicochemical characteristics of homemade mayonnaise served in snack bars in the city of Manaus, Amazonas
title_fullStr Microbiological quality and physicochemical characteristics of homemade mayonnaise served in snack bars in the city of Manaus, Amazonas
title_full_unstemmed Microbiological quality and physicochemical characteristics of homemade mayonnaise served in snack bars in the city of Manaus, Amazonas
title_sort Microbiological quality and physicochemical characteristics of homemade mayonnaise served in snack bars in the city of Manaus, Amazonas
author Silva , Luiz Henrique Guedes
author_facet Silva , Luiz Henrique Guedes
Colares , Janderley Almeida
Ramos , José Antonio Ferreira
Moreno , Matheus Nunes
Martim, Salomão Rocha
author_role author
author2 Colares , Janderley Almeida
Ramos , José Antonio Ferreira
Moreno , Matheus Nunes
Martim, Salomão Rocha
author2_role author
author
author
author
dc.contributor.author.fl_str_mv Silva , Luiz Henrique Guedes
Colares , Janderley Almeida
Ramos , José Antonio Ferreira
Moreno , Matheus Nunes
Martim, Salomão Rocha
dc.subject.por.fl_str_mv Emulsion
Microbiology
Intrinsic properties
Quality.
Emulsión
Microbiología
Propiedades intrínsecas
Calidad.
Emulsão
Microbiologia
Propriedades intrínsecas
Qualidade.
topic Emulsion
Microbiology
Intrinsic properties
Quality.
Emulsión
Microbiología
Propiedades intrínsecas
Calidad.
Emulsão
Microbiologia
Propriedades intrínsecas
Qualidade.
description The consumption of homemade mayonnaise has been growing due to its nutritional and sensory characteristics. There are few studies reporting the sanitary quality and intrinsic characteristics of these products served in commercial establishments in Manaus-Amazonas. This study aimed to carry out the microbiological analysis and the physicochemical characteristics of homemade mayonnaise served in snack bars in the city of Manaus, Amazonas. Ten samples were collected in snack bars in the south-central (ZCS), east (ZL), north (ZN), west ZO) and south (ZS) zones. These products were evaluated for the presence of microorganisms (Coliforms at 45 °C, Escherichia coli and Salmonella sp.) and physicochemical characteristics (total titratable acidity and pH). The samples showed low Coliform counts at 45 °C (6.8 NMP/g to 21 NMP/g), absence of E. coli and Salmonella sp. The significant values ​​of acidity (2.90%) and pH (5.32) were determined in samples ZL1 and ZS1, respectively. Homemade mayonnaise served in snack bars in Manaus meet current microbiological standards. The evaluations of the quality parameters of these products must be continuous, considering their high acceptance in the capital of Amazonas.
publishDate 2021
dc.date.none.fl_str_mv 2021-12-04
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv https://rsdjournal.org/index.php/rsd/article/view/23722
10.33448/rsd-v10i16.23722
url https://rsdjournal.org/index.php/rsd/article/view/23722
identifier_str_mv 10.33448/rsd-v10i16.23722
dc.language.iso.fl_str_mv por
language por
dc.relation.none.fl_str_mv https://rsdjournal.org/index.php/rsd/article/view/23722/20619
dc.rights.driver.fl_str_mv https://creativecommons.org/licenses/by/4.0
info:eu-repo/semantics/openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by/4.0
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Research, Society and Development
publisher.none.fl_str_mv Research, Society and Development
dc.source.none.fl_str_mv Research, Society and Development; Vol. 10 No. 16; e215101623722
Research, Society and Development; Vol. 10 Núm. 16; e215101623722
Research, Society and Development; v. 10 n. 16; e215101623722
2525-3409
reponame:Research, Society and Development
instname:Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI
instname_str Universidade Federal de Itajubá (UNIFEI)
instacron_str UNIFEI
institution UNIFEI
reponame_str Research, Society and Development
collection Research, Society and Development
repository.name.fl_str_mv Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)
repository.mail.fl_str_mv rsd.articles@gmail.com
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