Physical-chemical and microbiological analysis of curds sold in fairs in the city of Manaus-AM

Detalhes bibliográficos
Autor(a) principal: Colares , Janderley Almeida
Data de Publicação: 2021
Outros Autores: Moreno , Matheus Nunes, Ramos, José Antonio Ferreira, Silva , Luiz Henrique Guedes, 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/23470
Resumo: Dairy products are consumed because they are healthy foods and have a high nutritional value. Among dairy products, curds have stood out for being sources of probiotics and bioactive compounds. The objective of this work was to carry out the physical-chemical and microbiological analysis of curds sold in fairs in the city of Manaus-AM. Ten samples of curds were collected in fairs in different zones: south-central (ZCS), east (ZL), north (ZN), west ZO) and south (ZS). These products were evaluated for their physicochemical characteristics (pH, total titratable acidity and moisture) and sanitary quality (presence of Coliforms at 45 °C, Escherichia coli and Salmonella sp.). The mean pH value was 3.63 and the significant acidity (0.48%) was verified in the ZN2 sample. The average moisture content of the analyzed samples was 89.14%. In samples ZL1 and ZCS2 were verified contamination by coliforms at 45 °C and E. coli, but no contamination by Salmonella sp. The presence of microorganisms that indicate fecal contamination point to the need for improvements in good manufacturing practices and the implementation of systems to monitor the sanitary quality of the curds sold in the city of Manaus.
id UNIFEI_e16695fed61609268e1edd41859a156e
oai_identifier_str oai:ojs.pkp.sfu.ca:article/23470
network_acronym_str UNIFEI
network_name_str Research, Society and Development
repository_id_str
spelling Physical-chemical and microbiological analysis of curds sold in fairs in the city of Manaus-AMPhysical-chemical and microbiological analysis of curds sold in fairs in the city of Manaus-AM Análisis fisicoquímico y microbiológico de cuajadas comercializadas en férias de la ciudad de Manaus-AMAnálise físico-química e microbiológica de coalhadas comercializadas em feiras da cidade de Manaus-AMAmazonasThermotolerant coliformsEscherichia coliDairy productIntrinsic properties.AmazonasColiformes termotolerantesEscherichia coliProduto lácteoPropriedades intrinsecas. AmazonasColiformes termotolerantesEscherichia coliProduto lácteoPropriedades intrínsecas. Dairy products are consumed because they are healthy foods and have a high nutritional value. Among dairy products, curds have stood out for being sources of probiotics and bioactive compounds. The objective of this work was to carry out the physical-chemical and microbiological analysis of curds sold in fairs in the city of Manaus-AM. Ten samples of curds were collected in fairs in different zones: south-central (ZCS), east (ZL), north (ZN), west ZO) and south (ZS). These products were evaluated for their physicochemical characteristics (pH, total titratable acidity and moisture) and sanitary quality (presence of Coliforms at 45 °C, Escherichia coli and Salmonella sp.). The mean pH value was 3.63 and the significant acidity (0.48%) was verified in the ZN2 sample. The average moisture content of the analyzed samples was 89.14%. In samples ZL1 and ZCS2 were verified contamination by coliforms at 45 °C and E. coli, but no contamination by Salmonella sp. The presence of microorganisms that indicate fecal contamination point to the need for improvements in good manufacturing practices and the implementation of systems to monitor the sanitary quality of the curds sold in the city of Manaus.Se consumen productos lácteos porque son alimentos saludables y con alto valor nutricional. Entre los derivados de la leche, la cuajada se ha destacado por ser fuente de probióticos y biactivos. El objetivo de este trabajo fue realizar el análisis fisico-químico y microbiológico de las cuajadas comercializadas en ferias de la ciudad de Manaus-Am. Se recolectaron diez muestras de cuajada en ferias de diferentes zonas: centro-sur (ZCS), leste (ZL), norte (ZN), oeste (ZO) y sur (ZS). Estos productos han sido evaluados por sus características fisicoquímicas (pH, acidez total titulable y humedad) la calidad sanitaria (presencia de Coliformes a 45 °C, Escherichia coli y Salmonella sp.). El valor de pH medio fue 3,63 y se verificó la acidez significativa (0,48%) en la muestra ZN2. La humedad media de las muestras analizadas fue 89,14%. En las muestras ZL1 y ZCS2 han sido verificadas contaminación por Salmonella sp. La presencia de microorganismos que indican contaminación fecal apunta a la necesidad de mejoras en las buenas prácticas de manufactura y la implementación de sistemas para monitorear la calidad sanitaria de la cuajada comercializada en la ciudad de Manaus.Os produtos lácteos são consumidos por serem alimentos saudáveis e com alto valor nutricional. Entre os derivados do leite, as coalhadas vêm se destacando por serem fontes de probióticos e compostos bioativos. O objetivo desse trabalho foi realizar a análise físico-química e microbiológica de coalhadas comercializadas em feiras da cidade de Manaus-AM.  Dez amostras de coalhadas foram coletadas em feiras de diferentes zonas: centro-sul (ZCS), leste (ZL), norte (ZN), oeste ZO) e sul (ZS). Esses produtos foram avaliados quanto as suas características físico-químicas (pH, acidez titulável total e umidade) a qualidade sanitária (presenças de coliformes a 45 °C, Escherichia coli e Salmonella sp.). O valor médio de pH foi 3,63 e a acidez significativa (0,48%) foi verificada na amostra ZN2. A média de umidade das amostras analisadas foi de 89,14%. Nas amostras ZL1 e ZCS2 foram verificadas contaminação por coliformes a 45 °C e E. coli, mas não foi evidenciada contaminação por Salmonella sp. A presença de microrganismos indicadores de contaminação fecal apontam para a necessidade de melhorias nas boas práticas de fabricação e a implementação de sistemas de monitoramento da qualidade sanitária das coalhadas comercializadas na cidade de Manaus.Research, Society and Development2021-11-30info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://rsdjournal.org/index.php/rsd/article/view/2347010.33448/rsd-v10i15.23470Research, Society and Development; Vol. 10 No. 15; e590101523470Research, Society and Development; Vol. 10 Núm. 15; e590101523470Research, Society and Development; v. 10 n. 15; e5901015234702525-3409reponame:Research, Society and Developmentinstname:Universidade Federal de Itajubá (UNIFEI)instacron:UNIFEIporhttps://rsdjournal.org/index.php/rsd/article/view/23470/24171Copyright (c) 2021 Janderley Almeida Colares ; Matheus Nunes Moreno ; José Antonio Ferreira Ramos; Luiz Henrique Guedes Silva ; Salomão Rocha Martimhttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessColares , Janderley Almeida Moreno , Matheus Nunes Ramos, José Antonio Ferreira Silva , Luiz Henrique GuedesMartim, Salomão Rocha 2021-12-06T10:13:53Zoai:ojs.pkp.sfu.ca:article/23470Revistahttps://rsdjournal.org/index.php/rsd/indexPUBhttps://rsdjournal.org/index.php/rsd/oairsd.articles@gmail.com2525-34092525-3409opendoar:2024-01-17T09:42:19.781717Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)false
dc.title.none.fl_str_mv Physical-chemical and microbiological analysis of curds sold in fairs in the city of Manaus-AM
Physical-chemical and microbiological analysis of curds sold in fairs in the city of Manaus-AM Análisis fisicoquímico y microbiológico de cuajadas comercializadas en férias de la ciudad de Manaus-AM
Análise físico-química e microbiológica de coalhadas comercializadas em feiras da cidade de Manaus-AM
title Physical-chemical and microbiological analysis of curds sold in fairs in the city of Manaus-AM
spellingShingle Physical-chemical and microbiological analysis of curds sold in fairs in the city of Manaus-AM
Colares , Janderley Almeida
Amazonas
Thermotolerant coliforms
Escherichia coli
Dairy product
Intrinsic properties.
Amazonas
Coliformes termotolerantes
Escherichia coli
Produto lácteo
Propriedades intrinsecas.
Amazonas
Coliformes termotolerantes
Escherichia coli
Produto lácteo
Propriedades intrínsecas.
title_short Physical-chemical and microbiological analysis of curds sold in fairs in the city of Manaus-AM
title_full Physical-chemical and microbiological analysis of curds sold in fairs in the city of Manaus-AM
title_fullStr Physical-chemical and microbiological analysis of curds sold in fairs in the city of Manaus-AM
title_full_unstemmed Physical-chemical and microbiological analysis of curds sold in fairs in the city of Manaus-AM
title_sort Physical-chemical and microbiological analysis of curds sold in fairs in the city of Manaus-AM
author Colares , Janderley Almeida
author_facet Colares , Janderley Almeida
Moreno , Matheus Nunes
Ramos, José Antonio Ferreira
Silva , Luiz Henrique Guedes
Martim, Salomão Rocha
author_role author
author2 Moreno , Matheus Nunes
Ramos, José Antonio Ferreira
Silva , Luiz Henrique Guedes
Martim, Salomão Rocha
author2_role author
author
author
author
dc.contributor.author.fl_str_mv Colares , Janderley Almeida
Moreno , Matheus Nunes
Ramos, José Antonio Ferreira
Silva , Luiz Henrique Guedes
Martim, Salomão Rocha
dc.subject.por.fl_str_mv Amazonas
Thermotolerant coliforms
Escherichia coli
Dairy product
Intrinsic properties.
Amazonas
Coliformes termotolerantes
Escherichia coli
Produto lácteo
Propriedades intrinsecas.
Amazonas
Coliformes termotolerantes
Escherichia coli
Produto lácteo
Propriedades intrínsecas.
topic Amazonas
Thermotolerant coliforms
Escherichia coli
Dairy product
Intrinsic properties.
Amazonas
Coliformes termotolerantes
Escherichia coli
Produto lácteo
Propriedades intrinsecas.
Amazonas
Coliformes termotolerantes
Escherichia coli
Produto lácteo
Propriedades intrínsecas.
description Dairy products are consumed because they are healthy foods and have a high nutritional value. Among dairy products, curds have stood out for being sources of probiotics and bioactive compounds. The objective of this work was to carry out the physical-chemical and microbiological analysis of curds sold in fairs in the city of Manaus-AM. Ten samples of curds were collected in fairs in different zones: south-central (ZCS), east (ZL), north (ZN), west ZO) and south (ZS). These products were evaluated for their physicochemical characteristics (pH, total titratable acidity and moisture) and sanitary quality (presence of Coliforms at 45 °C, Escherichia coli and Salmonella sp.). The mean pH value was 3.63 and the significant acidity (0.48%) was verified in the ZN2 sample. The average moisture content of the analyzed samples was 89.14%. In samples ZL1 and ZCS2 were verified contamination by coliforms at 45 °C and E. coli, but no contamination by Salmonella sp. The presence of microorganisms that indicate fecal contamination point to the need for improvements in good manufacturing practices and the implementation of systems to monitor the sanitary quality of the curds sold in the city of Manaus.
publishDate 2021
dc.date.none.fl_str_mv 2021-11-30
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/23470
10.33448/rsd-v10i15.23470
url https://rsdjournal.org/index.php/rsd/article/view/23470
identifier_str_mv 10.33448/rsd-v10i15.23470
dc.language.iso.fl_str_mv por
language por
dc.relation.none.fl_str_mv https://rsdjournal.org/index.php/rsd/article/view/23470/24171
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. 15; e590101523470
Research, Society and Development; Vol. 10 Núm. 15; e590101523470
Research, Society and Development; v. 10 n. 15; e590101523470
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
_version_ 1797052697992495104

Registros relacionados