Assessment of the standard of identity and quality of conventional (not pasteurized) and pasteurized cashew pulps commercialized in the State of Ceará, Brazil

Detalhes bibliográficos
Autor(a) principal: Oliveira, Otaniel Lima de
Data de Publicação: 2020
Outros Autores: Almeida, Ana Paula Ferreira de, Costa, Fátima Rafaela da Silva, Mendes, Luana Guabiraba, Cavalcante, Antonio Belfort Dantas
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Research, Society and Development
Texto Completo: https://rsdjournal.org/index.php/rsd/article/view/6855
Resumo: The present study aimed to evaluate the quality of conventional (unpasteurized) and pasteurized frozen cashew pulps according to their identity and quality standard (physicochemical and microbiological aspects). Thus, four cashew pulp brands were analyzed, two conventional (non-pasteurized) 1 and 2, and two pasteurized 3 and 4. The following parameters with respect to physical-chemical analyzes were determined: soluble solids content, total solids, pH, total acidity expressed in citric acid and ascorbic acid. The mycorbiological analyzes performed were coliforms at 35 °C and 45 °C, molds, yeasts and Salmonella. The results showed that all brands had levels of soluble solids, pH, total acidity expressed in citric acid and ascorbic acid according to the current legislation, with small oscillations between the brands. Microbiological analyzes revealed mold and yeast contamination above that allowed by current legislation. Thus, it is concluded that pasteurization cannot always be considered an effective method in the destruction of microorganisms in food, suggesting an improvement in equipment hygiene.
id UNIFEI_fb85429db48bedb879488978d44f515f
oai_identifier_str oai:ojs.pkp.sfu.ca:article/6855
network_acronym_str UNIFEI
network_name_str Research, Society and Development
repository_id_str
spelling Assessment of the standard of identity and quality of conventional (not pasteurized) and pasteurized cashew pulps commercialized in the State of Ceará, BrazilEvaluación de la identidad y el estándar de calidad de las pulpas de anacardo convencionales (no pasteurizadas) y pasteurizadas que se venden en el Estado de Ceará, BrasilAvaliação do padrão de identidade e qualidade de polpas de caju convencional (não pasteurizadas) e pasteurizada comercializadas no Estado do Ceará, BrasilAnacardoPulpas congeladasInocuidad de los alimentosLegislaciónCondiciones higiénicas. CajueiroPolpas congeladasSegurança alimentarLegislaçãoCondições higiênicas. Cashew treeFrozen pulpsFood safetyLegislationHygienic conditions.The present study aimed to evaluate the quality of conventional (unpasteurized) and pasteurized frozen cashew pulps according to their identity and quality standard (physicochemical and microbiological aspects). Thus, four cashew pulp brands were analyzed, two conventional (non-pasteurized) 1 and 2, and two pasteurized 3 and 4. The following parameters with respect to physical-chemical analyzes were determined: soluble solids content, total solids, pH, total acidity expressed in citric acid and ascorbic acid. The mycorbiological analyzes performed were coliforms at 35 °C and 45 °C, molds, yeasts and Salmonella. The results showed that all brands had levels of soluble solids, pH, total acidity expressed in citric acid and ascorbic acid according to the current legislation, with small oscillations between the brands. Microbiological analyzes revealed mold and yeast contamination above that allowed by current legislation. Thus, it is concluded that pasteurization cannot always be considered an effective method in the destruction of microorganisms in food, suggesting an improvement in equipment hygiene.El presente estudio tuvo como objetivo evaluar la calidad de las pulpas de anacardo congeladas convencionales (no pasteurizadas) y pasteurizadas de acuerdo con su identidad y estándar de calidad (aspectos fisicoquímicos y microbiológicos). Así, se analizaron cuatro marcas de pulpa de anacardo, dos convencionales (no pasteurizadas) 1 y 2, y dos pasteurizadas 3 y 4. Se determinaron los siguientes parámetros con respecto a los análisis físico-químicos: contenido de sólidos solubles, sólidos totales, pH, total acidez expresada en ácido cítrico y ácido ascórbico. Los análisis micorbiológicos realizados fueron coliformes a 35 ° C y 45 ° C, mohos, levaduras y Salmonella. Los resultados mostraron que todas las marcas tenían niveles de sólidos solubles, pH, acidez total expresada en ácido cítrico y ácido ascórbico de acuerdo con la legislación actual, con pequeñas oscilaciones entre las marcas. Los análisis microbiológicos revelaron la contaminación por hongos y levaduras por encima de lo permitido por la legislación vigente. Por lo tanto, se concluye que la pasteurización no siempre puede considerarse un método eficaz en la destrucción de microorganismos en los alimentos, lo que sugiere una mejora en la higiene del equipo.O presente estudo teve como objetivo avaliar a qualidade das polpas de caju congeladas convencionais (não pasteurizadas) e pasteurizadas, de acordo com sua identidade e padrão de qualidade (aspectos físico-químicos e microbiológicos). Assim, foram analisadas quatro marcas de polpa de caju, duas convencionais (não pasteurizadas) 1 e 2 e duas pasteurizadas 3 e 4. Foram determinados os seguintes parâmetros em relação às análises físico-químicas: teor de sólidos solúveis, sólidos totais, pH total, pH, total acidez expressa em ácido cítrico e ácido ascórbico. As análises microbiológicas realizadas foram coliformes a 35 ° C e 45 ° C, bolores, leveduras e Salmonella. Os resultados mostraram que todas as marcas apresentaram níveis de sólidos solúveis, pH, acidez total expressa em ácido cítrico e ácido ascórbico de acordo com a legislação vigente, com pequenas oscilações entre as marcas. As análises microbiológicas revelaram contaminação por fungos e leveduras acima da permitida pela legislação vigente. Assim, conclui-se que a pasteurização nem sempre pode ser considerada um método eficaz na destruição de microrganismos nos alimentos, sugerindo uma melhoria na higiene dos equipamentos.Research, Society and Development2020-08-16info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://rsdjournal.org/index.php/rsd/article/view/685510.33448/rsd-v9i9.6855Research, Society and Development; Vol. 9 No. 9; e223996855Research, Society and Development; Vol. 9 Núm. 9; e223996855Research, Society and Development; v. 9 n. 9; e2239968552525-3409reponame:Research, Society and Developmentinstname:Universidade Federal de Itajubá (UNIFEI)instacron:UNIFEIenghttps://rsdjournal.org/index.php/rsd/article/view/6855/6359Copyright (c) 2020 Otaniel Lima de Oliveira, Ana Paula Ferreira de Almeida, Fátima Rafaela da Silva Costa, Luana Guabiraba Mendes, Antonio Belfort Dantas Cavalcantehttp://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessOliveira, Otaniel Lima deAlmeida, Ana Paula Ferreira deCosta, Fátima Rafaela da SilvaMendes, Luana GuabirabaCavalcante, Antonio Belfort Dantas2020-09-18T01:42:11Zoai:ojs.pkp.sfu.ca:article/6855Revistahttps://rsdjournal.org/index.php/rsd/indexPUBhttps://rsdjournal.org/index.php/rsd/oairsd.articles@gmail.com2525-34092525-3409opendoar:2024-01-17T09:29:49.000240Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)false
dc.title.none.fl_str_mv Assessment of the standard of identity and quality of conventional (not pasteurized) and pasteurized cashew pulps commercialized in the State of Ceará, Brazil
Evaluación de la identidad y el estándar de calidad de las pulpas de anacardo convencionales (no pasteurizadas) y pasteurizadas que se venden en el Estado de Ceará, Brasil
Avaliação do padrão de identidade e qualidade de polpas de caju convencional (não pasteurizadas) e pasteurizada comercializadas no Estado do Ceará, Brasil
title Assessment of the standard of identity and quality of conventional (not pasteurized) and pasteurized cashew pulps commercialized in the State of Ceará, Brazil
spellingShingle Assessment of the standard of identity and quality of conventional (not pasteurized) and pasteurized cashew pulps commercialized in the State of Ceará, Brazil
Oliveira, Otaniel Lima de
Anacardo
Pulpas congeladas
Inocuidad de los alimentos
Legislación
Condiciones higiénicas.
Cajueiro
Polpas congeladas
Segurança alimentar
Legislação
Condições higiênicas.
Cashew tree
Frozen pulps
Food safety
Legislation
Hygienic conditions.
title_short Assessment of the standard of identity and quality of conventional (not pasteurized) and pasteurized cashew pulps commercialized in the State of Ceará, Brazil
title_full Assessment of the standard of identity and quality of conventional (not pasteurized) and pasteurized cashew pulps commercialized in the State of Ceará, Brazil
title_fullStr Assessment of the standard of identity and quality of conventional (not pasteurized) and pasteurized cashew pulps commercialized in the State of Ceará, Brazil
title_full_unstemmed Assessment of the standard of identity and quality of conventional (not pasteurized) and pasteurized cashew pulps commercialized in the State of Ceará, Brazil
title_sort Assessment of the standard of identity and quality of conventional (not pasteurized) and pasteurized cashew pulps commercialized in the State of Ceará, Brazil
author Oliveira, Otaniel Lima de
author_facet Oliveira, Otaniel Lima de
Almeida, Ana Paula Ferreira de
Costa, Fátima Rafaela da Silva
Mendes, Luana Guabiraba
Cavalcante, Antonio Belfort Dantas
author_role author
author2 Almeida, Ana Paula Ferreira de
Costa, Fátima Rafaela da Silva
Mendes, Luana Guabiraba
Cavalcante, Antonio Belfort Dantas
author2_role author
author
author
author
dc.contributor.author.fl_str_mv Oliveira, Otaniel Lima de
Almeida, Ana Paula Ferreira de
Costa, Fátima Rafaela da Silva
Mendes, Luana Guabiraba
Cavalcante, Antonio Belfort Dantas
dc.subject.por.fl_str_mv Anacardo
Pulpas congeladas
Inocuidad de los alimentos
Legislación
Condiciones higiénicas.
Cajueiro
Polpas congeladas
Segurança alimentar
Legislação
Condições higiênicas.
Cashew tree
Frozen pulps
Food safety
Legislation
Hygienic conditions.
topic Anacardo
Pulpas congeladas
Inocuidad de los alimentos
Legislación
Condiciones higiénicas.
Cajueiro
Polpas congeladas
Segurança alimentar
Legislação
Condições higiênicas.
Cashew tree
Frozen pulps
Food safety
Legislation
Hygienic conditions.
description The present study aimed to evaluate the quality of conventional (unpasteurized) and pasteurized frozen cashew pulps according to their identity and quality standard (physicochemical and microbiological aspects). Thus, four cashew pulp brands were analyzed, two conventional (non-pasteurized) 1 and 2, and two pasteurized 3 and 4. The following parameters with respect to physical-chemical analyzes were determined: soluble solids content, total solids, pH, total acidity expressed in citric acid and ascorbic acid. The mycorbiological analyzes performed were coliforms at 35 °C and 45 °C, molds, yeasts and Salmonella. The results showed that all brands had levels of soluble solids, pH, total acidity expressed in citric acid and ascorbic acid according to the current legislation, with small oscillations between the brands. Microbiological analyzes revealed mold and yeast contamination above that allowed by current legislation. Thus, it is concluded that pasteurization cannot always be considered an effective method in the destruction of microorganisms in food, suggesting an improvement in equipment hygiene.
publishDate 2020
dc.date.none.fl_str_mv 2020-08-16
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/6855
10.33448/rsd-v9i9.6855
url https://rsdjournal.org/index.php/rsd/article/view/6855
identifier_str_mv 10.33448/rsd-v9i9.6855
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv https://rsdjournal.org/index.php/rsd/article/view/6855/6359
dc.rights.driver.fl_str_mv http://creativecommons.org/licenses/by/4.0
info:eu-repo/semantics/openAccess
rights_invalid_str_mv http://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. 9 No. 9; e223996855
Research, Society and Development; Vol. 9 Núm. 9; e223996855
Research, Society and Development; v. 9 n. 9; e223996855
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_ 1797052738548269056

Registros relacionados